Recipe: Dukan's Diet Processed Cheese - In the microwave. Processed cheese, melted from cottage cheese How to make cheese in the microwave

We all know that home-cooked food is much safer to eat than store-bought. Many hostesses have even adapted to making cheeses at home: soft, hard, melted, creamy. The cooking process is simple. Below you can find recipes and learn how to make homemade cheese from cottage cheese.

How to make cheese from soft cottage cheese

To make cheese at home from soft cottage cheese, you can use many different technologies. The result is not only classic varieties of cheese. You can diversify the taste of the product by adding various additives according to personal preferences and taste. Spices, chopped fresh herbs, garlic, bacon, ham, dried vegetable pieces are perfect.

melted cheese recipe

Processed cheeses are prepared at home without much effort. In the recipe, the hostesses use the usual grocery set, consisting of eggs, soda, salt, butter and milk.

To add an unusual touch to the appetizer, add your favorite spices. Let's prepare processed cheese from curd mass with the addition of Italian herbs.

Product set:

• cottage cheese - 2 kg (any fat content);
• dried Italian herbs - 4 tbsp. l.;
• chicken eggs - 4 pieces;
• baking soda - 4 tsp;
• butter - 200 g;
• salt - a full teaspoon with a slide.

Cooking process:

1. Boil some water in advance in order to make a steam bath.
2. In a deep container, mix the required amount of cottage cheese and eggs, add soda and butter cut into small pieces.
3. Beat the mass with an immersion blender until smooth.
4. Place the bowl with the cheese mass in a pot of boiling water, thus creating a water bath. Cook over medium heat, stirring constantly. All cottage cheese must be completely dissolved in order for the mass to become viscous.
5. Now you can salt and add a pinch of Provence herbs. Pour the hot mass into molds, cover with cling film. The cheese will be ready in 2-3 hours when it has completely cooled and thickened.

hard cheese recipe

At home, an excellent cheese is obtained from cottage cheese and milk. The next recipe is a little more complicated, but the taste of the product is better than store-bought.

To get a piece of hard cheese, you need to put the workpiece under the press for some time.

Product set:

• fat-free cottage cheese - 2 kg;
• butter - 200 g;
• milk - 1.4 l;
• baking soda - 1 tsp;
• eggs - 6 pieces;
• salt - 1 tsp.

Cooking process:

1. Grind the curd mass using a sieve.
2. Put a saucepan with milk on the stove and bring the product to a boil. Add cottage cheese, boil and boil for 2 minutes, stirring constantly.
3. Place a colander in a large container, lay a double piece of gauze on it, carefully pour the mixture. Leave it, let it run.
4. Lay a dry cotton cloth in an enameled container. Put a piece of curd mass there, put a plate on top, install a press. The heavier it is, the harder the cheese will be.
5. After five hours, drain the liquid that is released, wipe the container, change the fabric. Put in the refrigerator for 10 days. From time to time turn the cheese, then on one side, then on the other side.

Recipe for curd cheese in a slow cooker

Cooking curd cheese is possible not only on the stove. You can also use the multicooker. This kitchen appliance maintains the set temperature conditions well at the specified time, which is very convenient for hostesses. In addition, cheese in a slow cooker turns out to be homogeneous, tasty and fragrant.


Product set:

• grain cottage cheese - 2 kg;
• dried garlic - 2 tsp;
• baked milk - 2 l;
• butter - 260 g;
• paprika (powder) - 4 tsp;
• egg yolks - 8 pieces;
• fresh dill - 2 small bunches;
• soda - 20 g;
• salt - 20 g.

Cooking method:

1. Put the curd mass into the multicooker bowl and pour in the milk.
2. Set the temperature to 100C° for 8 minutes. Boil the mass with the lid open, stirring constantly.
3. Throw the resulting cheese into a colander lined with gauze. Let the liquid drain well. Squeeze out the mass and add a pinch of dried vegetables, chopped herbs, paprika, the required amount of yolks, soda and salt.
4. It’s good to stir everything and put it back into the multicooker bowl.
5. Turn on the “Porridge” function and cook the mixture, stirring constantly so that the curd mass does not burn. It should be completely homogeneous.
6. Pour into a container, cover with cling film and put in the refrigerator, let it harden.

Adyghe cottage cheese recipe

It is not difficult to make Adyghe cheese at home, the main thing is to follow the instructions and everything will work out. For cooking, the most common and affordable products are taken. Even children can be treated to this snack, as it turns out to be completely natural and healthy.


Product set:

• milk - 2 liters;
• homemade cottage cheese - 2 kg;
• eggs - 6 pieces;
• soft butter - 200 g;
• salt - 3 tsp;
• soda - 2 tsp

How we cook:

1. Put cottage cheese in boiled milk and cook for 30 minutes.
2. Put a sieve on a saucepan, cover it with a piece of gauze folded in two layers. Spread hot mass.
3. After the liquid drains, place the curd mixture in a saucepan, salt, add the required amount of soda, butter and eggs. Stir and put back on the stove. Stirring, cook for 8 minutes.
4. Lubricate the mold with a piece of soft butter, put the resulting cheese there, smooth the surface, let it cool. Remove in the cold for 4-6 hours, after which you can try.

microwave homemade cheese recipe

Making cheese at home is a labor intensive process. But if there is a microwave, then even for a young housewife, the procedure will not seem difficult.


Product set:

• cottage cheese - 1 kg;
• eggs - 8 pieces;
• butter - 100-200 g;
• salt to taste;
• one teaspoon of soda.

Cooking method:

1. Put the curd mass in a bowl where the cheese will be prepared. Put in the microwave at the highest speed. Installation time - 8 minutes. During this period of time, stir the mass several times.
2. After the cottage cheese is boiled and becomes denser, salt, add the required amount of butter and eggs. Mix all the ingredients well, reduce the power and, stirring, boil for another 8 minutes.
3. Add as much baking soda as needed. The mixture will expand and become porous.
4. Transfer the finished cheese to the prepared form, cool and put in the refrigerator. The mass will thicken and settle.

In the morning you can try a delicious and tender snack. Homemade feta cheese obtained by this technology is healthy and rich in components.

Now readers know how to make homemade cheese from cottage cheese. If you liked our article, subscribe to site updates and recommend reading the article to your friends on social networks.

Attention! Recipes include approximate cooking times. are different. If yours lacks power, then the cooking time needs to be increased.

These hearty, delicious toasts are a great addition to your morning coffee.

Ingredients

• 2 slices of white bread or baguette;
• 1 egg;
• 2 tablespoons of milk;
• 1 tablespoon melted butter;
• 1 teaspoon cinnamon;
• ½ teaspoon of sugar;
• ¼ teaspoon vanilla.

Cooking

Grease the mug in which you will prepare the toast with melted butter. Crack an egg into it, beat lightly and, without ceasing to stir, pour in the milk, sugar, cinnamon and vanilla. Mix thoroughly.

Cut the bread into small cubes and dip into the egg-milk mixture. Let soak for about a minute. Bake in the microwave at maximum power for 1.5 minutes, checking every 30 seconds for readiness.

Drizzle with honey or sprinkle with powdered sugar and serve.

Another breakfast option that can be cooked right in the cup.

Ingredients

• 3 tablespoons of oatmeal;
• 1 glass of milk;
• 20 g butter;
• 2 teaspoons of honey;
• bananas, strawberries and other fruits - to taste.

Cooking

Pour milk over oatmeal in a deep bowl. It is better to use instant oatmeal. Salt a little and stir.

Cook in the microwave for 2-3 minutes at maximum power. While the porridge is hot, add butter, honey and chopped fruit to it.

Lasagna can also be cooked not on a baking sheet in the oven, but in cups. Here's how it's done.

Ingredients

• 2 ready-made sheets for lasagna;
• 180 ml of water;
• 50 g doctor's sausage;
• 50 g ricotta;
• 20 g cheddar;
• 3 tablespoons of tomato sauce;
• 1 teaspoon of olive oil;
• spinach.

Cooking

Break the lasagne sheets to the size of the cup you will cook them in. In a separate bowl, combine water and olive oil. Put the sheets there and send in the microwave for 3-4 minutes. The paste should become soft.

Place the ingredients in a cup in layers: tomato sauce, leaf for, a little spinach, finely chopped sausage, ricotta. Repeat layers until cup is full. Sprinkle grated hard cheese on top.

Microwave for 2-3 minutes at maximum power. Your goal is for the pasta to finish cooking.

An experienced hostess can even cook soup. If you don't trust yourself just yet, here's one quick option: mashed potato soup.

Ingredients

• 170 ml of water;
• 115 ml chicken or vegetable broth;
• 60 ml of milk;
• 1 small potato;
• 1 small onion;
• 30 g cheddar;
• 2 teaspoons cornmeal;
• a slice of fried bacon;
• salt and pepper - to taste;
• sour cream and herbs for serving.

Cooking

Peel potatoes and cut into small cubes. Take a deep bowl, fill it with water, put the potatoes and cook in the microwave for 3-4 minutes at maximum power until the vegetable is soft.

Drain excess water and add cornmeal (it will give the right viscosity), finely chopped onion and bacon, and grated hard cheese to the potatoes. Pour in the broth, milk and mix everything thoroughly. You can use a blender.

Salt, pepper and microwave for 2-3 minutes. The recommended power is 1200 watts. If your appliance is weaker, increase the cooking time.

Serve soup with sour cream and herbs.

Diet delicious dinner can be prepared in just 5 minutes. This is a great option for those who live alone and don't want to preheat the oven and bake a whole fish.

Ingredients

• 1 piece of salmon fillet;
• 2 tablespoons of mayonnaise;
• 2 tablespoons sriracha sauce;
• lemon, parsley, salt and pepper - to taste.

Cooking

Rinse and dry salmon fillets. If there are bones in the piece, remove them with tweezers. Put the fish skin side down in a microwave glass dish, salt, pepper, pour over the juice of half a lemon, let stand for a while.

At this time, mix mayonnaise (it is better to use) with sriracha sauce. The latter can be replaced with adjika or any other hot sauce. Cover the salmon with the resulting mixture. Place a few lemon slices on top and sprinkle with fresh chopped parsley.

In the summer, this dish will cost you a few pennies, and its preparation will take only about half an hour.

Ingredients

• 1 zucchini;
• 1 tomato;
• 1 bell pepper;
• 1 onion;
• 2 cloves of garlic;
• 100 g of fat sour cream;
• 50 g of cheese;
• salt and other spices - to taste;
• olive oil.

Cooking

Since we cook in the microwave and not in the oven, the vegetables should be small. Wash the zucchini, dry and cut into rings. If they are young, you can leave the peel on.

Put the zucchini in a dish, salt, season with spices to taste and drizzle with olive oil. Microwave for 10 minutes.

During this time, wash and cut the tomato into half rings, peel and cut (also into half rings) the onion. Add vegetables to zucchini and microwave for another 7 minutes.

Pass the garlic through a press and mix with sour cream, add finely grated cheese. Pour the mixture over the vegetables and cook for another 5-7 minutes.

The dish can be served both hot and cold.

This dish will help you out if the household is hungry, but you don’t feel like cooking at all. It is especially tasty with new potatoes.

Ingredients

• 8 small potatoes;
• 50 g of hard cheese;
• 50 g of suluguni;
• 2 tablespoons of olive oil;
• 2 tablespoons of sour cream;
• ½ teaspoon garlic powder;
• fresh herbs, salt, nuts - to taste.

Cooking

Wash the potatoes well. If it is young, you don’t even have to clean it: just walk through the tubers with a hard metal sponge. Cut potatoes into slices. The thinner they are, the less time it will take to cook.

Place the potatoes in a microwave-safe dish, drizzle with olive oil, sprinkle with garlic powder, and season with salt. Be careful with salt: suluguni is also salty. Microwave for 5-7 minutes at medium power.

Mix grated hard cheese and suluguni, softened with a fork. The latter is successfully replaced by cheese. Add finely chopped herbs and sour cream. Mix thoroughly. Pour the cheese mixture over the potatoes and top with walnuts or other nuts of your choice.

Cook for 3-5 more minutes until cheese is melted.

Mushrooms with cheese can be considered as an independent dish or as an appetizer. They will save you if the guests are already on the doorstep, and there is nothing to treat them with.

Ingredients

• 12 champignons;
• 6 teaspoons of mayonnaise;
• 6 teaspoons grated cheese;
• salt, herbs - to taste.

Cooking

Wash the mushrooms and remove the stems from them (do not throw them away). Salt and put half a teaspoon of mayonnaise in each hat.

Cut the legs into cubes and combine with grated cheese. You can add greens if you like. Salt the resulting mixture a little more and stuff the mushrooms with it.

Microwave for 5-8 minutes. Readiness can be checked with a toothpick: if the mushrooms are soft and give juice, then they are ready.

This popular Greek appetizer is easy to make in the microwave and then served with fresh bread. Minimum time - maximum taste.

Ingredients

• 5 tomatoes;
• 1 bell pepper;
• 1 tablespoon of olive oil;
• feta, oregano, salt - to taste.

Cooking

Rinse the tomatoes and cut into rings. Place them in a microwave safe bowl. Salt to taste, drizzle with olive oil and bake for 2 minutes.

During this time, wash and cut the sweet pepper. Take the tomatoes out of the microwave and top them with mashed feta and peppers. Sprinkle with oregano or whatever seasoning you like and bake again for 1-2 minutes. All is ready!

A snack for those who follow the figure. When hunger strikes and you want to eat, use this recipe.

Ingredients

• 2 tablespoons of oatmeal;
• 2 tablespoons fat-free kefir;
• 1 egg;
• salt and spices - to taste.

Cooking

Whisk eggs, kefir and oatmeal. Salt and add your favorite spices. Line a plate with parchment paper and spread the mixture onto it in strips.

Microwave for 4-5 minutes. Crispy sticks are ready!

Desserts are usually quite troublesome to prepare. But not in this case. This cheesecake is prepared quickly and from the most elementary ingredients.

Ingredients

• 1 pack of sugar cookies;
• 1 egg;
• 60 g cream cheese;
• 2 tablespoons of sour cream;
• 2 tablespoons of melted butter;
• 4 teaspoons of powdered sugar;
• ½ teaspoon lemon juice;
• ¼ teaspoon vanilla;
• whipped cream, nuts, fruits, berries - for decoration and serving.

Cooking

Using a blender, crush the cookies into crumbs and combine with butter. Pour the resulting thick mixture into the bottom of a microwaveable dish. Pack the cookies well: this "cake" will be the base of the cheesecake.

Whisk together the cheese and sour cream, then add the icing sugar, lemon juice, vanilla and egg and beat again until smooth. Spread buttercream over cookies. Bake in the microwave for about 2 minutes. Recommended power - 700 watts.

Put the finished and slightly cooled cheesecake in the refrigerator for a couple of hours. Garnish with nuts, berries or fruit before serving.

Bon appetit!

Heat treatment often completely changes the structure and taste of animal products. There are many ways to quickly melt cheese, but their use depends on the quality and variety of products.

What are processed cheeses

Processed cheeses are fermented milk products that have undergone additional heat treatment. Also, this concept includes a separate type of cheese products - products obtained by mixing natural processed cheeses with various ingredients. This variety is characterized by low cost and a special homogeneous structure.

For heating, different types of cheese products are used, depending on the recipe. There are classic combinations of varieties in certain dishes:

It should be noted that hard varieties melt worse, but their taste is more saturated.

How to melt cheese

The correct temperature is the key to successful cheese melting. The degree of heat treatment depends on the type of product:

• soft grades melt at 54°C;
• semi-solid and solid types change structure at 64°C;
• solid dry varieties are heated at a temperature of 80 ° C.

Exceeding the specified temperature limits will lead to stratification of cheese products. Animal protein will become denser, forming graininess. The product should be heated gradually and added to the dish at the end of cooking.

The degree of heating of animal protein directly depends on its fat content, but the structure of the product plays an important role. So, Parmesan 32% fat melts worse than 25% Mozzarella.

Do not use defatted ingredients for heating. When such varieties are exposed to high temperatures, the products become hard and stick to the dishes.

How to melt cheese without a microwave

Microwave is a universal device for making melted cheese. The device, thanks to the adjustable power, allows you to bake the product or bring it to a pasty state.

In the absence of a microwave, you can use a conventional oven. There are several ways to melt the cheese mass:

1. Place the product in a baking sleeve and leave for a few minutes in the oven at a temperature appropriate for the variety.
2. Place the ingredient in a roasting pan and use the grill.
3. Sprinkle grated cheese on pastries or pizza and leave in the oven.

It should be noted that when using the last two methods, it is important to control the baking time. The cheese will melt within a couple of minutes, keeping the product in the oven for a long time will turn the ingredient into a sintered hard mass.

If the ingredient is melted for a sauce or as a dish on its own, it is recommended to add cream or milk to the container. These ingredients will reduce the risk of burning the main product.

How to melt cheese in a pan

Melted cheese in a pan is suitable in the absence of an oven. This method allows you to prepare cheese sauce.

The product is finely rubbed and left at room temperature. Grease a heated pan with butter. Next, a couple of tablespoons of wheat flour are fried and half a glass of full-fat milk is added.

This mixture is brought to a boil. After that, reduce the gas to a minimum and mix the grated main ingredient into the sauce.

Another famous dish cooked in a pan is cheese sticks. Any hard variety is suitable for cooking. Cheese strips are rolled in egg and breading, and then fried in a preheated pan until golden brown. The appetizer has a crispy crust and a soft, stretchy filling.

It should be noted that it is impossible to melt cheese in a pan in its pure form. It is more difficult to control the temperature of the iron surface on the burner than in the oven and microwave. As a result, the product will fry on the outside and remain firm on the inside.

How to melt fondue cheese

Swiss fondue is one of the most famous cheese dishes. The recipe is classified as an appetizer or dessert. For cooking you will need:

• 0.5 kg of fatty cheese;
• lemon;
• 200 ml white wine.

When choosing a type of cheese, it is better to stop at cheddar, gruyère and munster. You can also add gouda and emmentaler. Fondue is often made with several types of cheese to add spice to the dish.

Remove the ingredients from the refrigerator 30 minutes before cooking. Food should be at room temperature.

The main ingredient is finely rubbed and mixed with a thickener. Warm up a glass of dry white wine over low heat. An alcoholic drink containing acid will allow you to get the necessary smooth structure.

Grated cheese is added to alcohol and stirred, gradually raising the temperature. Fondue should not be brought to a boil. At the end, lemon juice is added to stabilize the animal protein and the mass is thoroughly stirred.

The liquid product is poured into a special pot and put on a small fire. Fondue is traditionally served with diced toast, meat and vegetables. As a dessert, fresh fruit is dipped into the melted product, and the snack can also be combined with chocolate.

How to melt cheese without a microwave and oven

In the absence of a microwave and an oven, you can melt the fermented milk product in a steam bath. This method differs in duration - hard varieties will languish for at least 15-20 minutes.

However, this method allows you to soften the product as delicately as possible. Steam cooking technology will not allow the cheese to burn or exfoliate.

A similar method is used for heating hard dry cheeses, as well as overly soft varieties that require accuracy in maintaining the temperature regime. Long and gradual heat treatment allows to achieve a homogeneous structure.

This method is used if it is necessary to soften only cheese, without adding cream or milk.

Also, depending on the recipe, additional heating devices are sometimes not required. It is enough to finely rub the cheese and mix it with a hot main course - the product will melt under the influence of ambient temperature.

How to melt melted cheese for soup

The effect of high temperature on processed cheese allows you to change its structure, but the quality of the product plays an important role in cooking. Manufacturers of cheap brands often add chemical components to the composition of products that make it difficult to soften the cheese. This procedure increases the shelf life, however, during the preparation of first courses, cheese products melt unevenly.

Most recipes for cheese soup indicate that the main ingredient must be grated on a coarse grater. If a high quality product is used in the dish, then in the broth it will soften to a homogeneous stretching structure.

Cheap brands under the influence of temperature will not change shape.

There are two ways to use inexpensive processed cheeses for making soup:

1. Soften the product in the microwave. The grated ingredient is poured into a container for cooking in the microwave and set for 1 minute at maximum power. It is important to ensure that the fermented milk product is not fried or crusted. When the contents of the bowl have acquired the desired consistency, the ingredient can be added to the soup. To evenly distribute the cheese mass, you should quickly stir the dish.
2. Grate the product on a fine grater and grind through a sieve. The resulting cheese mass must be added to the hot soup and stir thoroughly.

When using the second method, you can pour a ladle of soup into a bowl of grated melted cheese and mix. The mass should acquire the consistency of thick sour cream. In this form, the ingredient is added to the remaining soup.

To more thoroughly grate the cheese, it is advisable to freeze the product before use. The cooling ingredient keeps its shape better and does not stick to the iron surface of the grater.

How to keep cheese from peeling

The stratification of cheese leads to a loss of structure and the acquisition of an unpleasant taste. To avoid this situation, acidic substances and additives containing starch should be used:

• dry white wine;
• lemon juice;
• flour;
• corn and potato starch.

During the preparation of fondue, wine is more often used than starch, because. this ingredient significantly changes the taste.

Sodium citrate will also help to achieve the necessary structure. This component can be purchased at a pharmacy.

The drug dilutes the liquid, speeding up the process of melting cheese at home. Also, the substance avoids the breakdown of the product into fibers. Citrate dissolves the calcium contained in the fermented milk product, which allows you to achieve a paste-like structure.

This pharmaceutical preparation is allowed to be used in the food industry, however, the dosage should be observed - an excess of sodium citrate will lead to a deterioration in the taste of the dish. The substance is used both for the preparation of sauces and cheese pastes.

How to make cheese sticky

In some dishes (fondue, pizza), on the contrary, it is important that the cheese product is stretched by fibers. In this situation, it is important to maintain the average cooking temperature (up to 60 ° C). Too much heat will make the ingredient liquid, with insufficient temperature, the sour-milk mass will remain solid inside.

The viscosity of the product will ensure constant stirring of the dish. Also during cooking it is important to check the condition of the cheese, because. overexposed sour-milk mass will acquire a heterogeneous structure.

Melted cheese recipes

There are many recipes featuring hot cheese. This ingredient is used as a filling or sauce.

Homemade melted cheese

The melted homemade product is used as a spread for sandwiches or an ingredient in a sauce. It tastes like purchased Druzhba cheese. Required products:

• homemade cottage cheese;
• 1 egg;
• salt;
• butter;
• soda.

The best processed cheese is obtained by heating in a water bath. A pot of water is set on the fire, an empty bowl is placed on top. All ingredients are alternately added to a separate container. For a pound of cottage cheese, 100 g of butter is used.

The mass is carefully interrupted with a whisk to get rid of lumps. The workpiece is placed in a bowl in a water bath. The product is heated for half an hour, it is recommended to stir the mass every five minutes.

For a more interesting taste, chopped greens, bell peppers or mushrooms can be added to the hot cheese mass. The appetizer is consumed cold.

Cheese puffs

This pastry can also be classified as a dessert or snack. To prepare a savory dish, you should use suluguni. For dessert, you can take mozzarella or ricotta.

Purchased puff pastry is cut into diamonds, after which cheese plates are placed in the center. The workpiece is molded into triangles and baked for 20 minutes at 200 ° C. The dish is served hot.

As additional ingredients, you can use boiled eggs, bacon, herbs, fruits, vanilla and chocolate. If desired, the dough can be cut into a triangle and twisted - this is how croissants are baked.

Ratatouille with cheese

A classic Provencal dish will become more refined with the addition of cheese sauce.

To prepare the recipe you will need:

• vegetables - potatoes, eggplant, zucchini, tomatoes;
• hard cheese - 200 g;
• milk - 400 g;
• 2 eggs;
• spices - nutmeg, salt, pepper.

All vegetables are cut into thin circles. Eggplants and zucchini are salted for 15-20 minutes. Vegetables are laid out in a baking dish, pre-lubricated with oil. Add spices.

Grate cheese into a separate bowl and mix with egg and milk. Also add spices. Vegetables are poured with cheese sauce and baked for 40 minutes at 200°C.

Outcome

Melted cheese is a common ingredient in many European dishes. Its preparation depends on the recipe, quality and variety of the product.

Softened cheese is used in both desserts and snacks. More often the product is served in addition to other ingredients and less often - as an independent dish.

For a very long time this recipe remained unclaimed by me. The presence of eggs in the composition was a little annoying. And now his time has come. Conclusion - what a pity that I did not do it earlier.

Delicate, but at the same time dense texture, very easy to cut. Harmonious taste. Undoubtedly, I will do more. What attracts you in this cheese recipe? If the milk manufacturer makes it of poor quality in terms of protein content, then the eggs will still give the necessary density and the cheese will turn out.

Necessary:

• Milk - 2 l
• Kefir - 250 g
• Sour cream - 250 g (you can also low-fat, or even replace with kefir or yogurt)
• Eggs - 6 pcs.
• Salt - 2 tbsp.

Cooking:

Pour 2 liters of milk into a large saucepan and put on fire to heat. Add all the salt.

Remember that you still need to pour about a liter of volume into the pan.

Stock up on a spatula to mix the mass.

A spatula captures the bottom area better than a spoon.

While the milk is boiling, whisk together the eggs, sour cream and kefir.

Pour the egg-kefir mixture into the milk starting to boil.

We continue to heat, stirring with a spatula so that it does not burn on the bottom.

Gradually, flakes of the future cheese appear.

The serum becomes transparent.

When the mixture boils, spread the mass in a colander lined with several layers of gauze.

I have a dense synthetic fabric, it does not let anything through except liquid, it is easy to wash and dries quickly. I recommend you buy one if you cook cottage cheese and cheese at home. The main thing is that the fabric must be dense, but ventilated, otherwise it will not let water through either.

The cheese mass is fine-grained, you can add spices or herbs to it.

I wanted an even “washer”, so I took a small sieve, covered it with a cloth, laid out the cheese, wrapped the ends of the cloth inside, put a suitable plate on top.

I put a load on top - I had a 1.5 liter jar of water.

We leave the cheese under load for 2-3 hours or more. If you want a firmer cheese, use a heavier weight.

This is such a dense cheese.

Weight - about 800 g. If you have good milk, then maybe more.

It seems to me that the cheese is tastier after a day in the refrigerator, the unobtrusive scrambled smell disappears, the cheese becomes more like mild cheese. Of course, it does not melt like hard cheese, but it is great in salads and just on a sandwich.

Delicious!

Bon appetit!

When on a diet you want sandwiches, homemade bran bread or familiar bread can come to the rescue. But to make these same bread sandwiches incredibly tasty, dietary processed cheese according to Dukan will help. You can eat it while sitting at any stage of the Dukan diet, as well as on PP and almost any other diet. By the way, it is often to the taste of those who are clearly far from dietary nutrition.
The recipe for processed diet cheese is incredibly simple, and the ingredients for its preparation can be found in almost any supermarket.

Since cheese is dietary, then milk with cottage cheese, respectively, should be with a minimum amount of fat in the composition. For this recipe, 0% cottage cheese, 0.5% milk were used. There are many recipes on the Internet that say that cottage cheese should be dry, but good processed cheese is also obtained from cottage cheese in a soft package.

To begin with, you need to transfer the cottage cheese to a bowl and mix it thoroughly with a teaspoon of soda (without a slide). Next, the cottage cheese with soda can be left for one hour so that the cottage cheese softens and becomes transparent. If there is no time to wait, then you can immediately proceed to the remaining stages of preparation. After the cottage cheese and soda have been mixed together, add one egg, two tablespoons of milk and a little salt to them.

After mixing everything thoroughly, we send a bowl of ingredients to the microwave for 1 minute. After one minute, we take out the bowl with the resulting mass from the microwave and mix well.

After mixing again, send it to the microwave for another minute. after the second minute, we take out the future cheese from the microwave and mix. If not all the cottage cheese has melted and there are white blotches or even lumps of cottage cheese in the cheese, then the resulting mass can be whipped with a blender. In the photo below, the mass after whipping with a blender.

To the resulting viscous mass, add two teaspoons of vegetable oil. Optionally, you can add flavor with salt, herbs, various seasonings. Finely chopped parsley and dill, salt and a pinch of basil are used in this cheese.
That's all, melted diet cheese is ready. Transfer it to a plastic container and store in the refrigerator.