Homemade cheese without butter. How to make cheese from cottage cheese at home? Cottage cheese: recipe

Many people think that making cheese on their own is impossible, so they buy various cheeses like Hochland or Almette from store shelves. Needless to say, such cheeses are full of various preservatives, and they cost quite a lot of money.

An excellent alternative to such products will undoubtedly be making cheese from natural ingredients - milk and cottage cheese.

In this article you can see recipes for the most popular curd cheeses, which, in addition to having excellent taste, will also be highly natural.

In modern life, this in many ways becomes the biggest advantage, because such products are very difficult to find.

Classic curd cheese

This recipe has actually already become traditional option making cottage cheese at home.

We owe its appearance to the total shortage, which for a long time lasted in the USSR, and the current sanctions, which primarily deprived Russian shelves quality cheese, only fueled interest in reviving the recipe.

This recipe involves making homemade cheese that contains maximum amount natural ingredients. With all this, it is quite simple to make.

Preparation:

Product made from homemade cottage cheese and milk

1 kg of fat cottage cheese;
1 liter of whole milk;
1 tsp. spoon of sea salt;
1 egg;
1 tsp. spoon of baking soda;
100 gr. drain oils

Preparation time: 45 minutes + 1 day in the refrigerator.

Amount of calories: 145 Kk per 100 g of product.

Preparation:

Take a large saucepan or cauldron into which you should pour all the available milk. Boil it over medium heat;
At this time, you should rub the cottage cheese through a sieve so that it obtains a homogeneous structure. For the same purpose, you can use a meat grinder or simply mash with a fork;
Transfer the pureed cottage cheese into boiled milk, then reduce the heat to low. The mixture should be simmered for about 15 minutes, stirring constantly;
The prepared mixture will be whey with small lumps of cottage cheese. Next, you should prepare the gauze, you need to fold it in half and pour the serum onto it. Wait until the liquid has completely drained. All this will take only 5 minutes;
Melt the butter in a frying pan, then pour in the curd mixture, egg, salt and soda. Everything should be cooked over low heat, stirring constantly until the mixture becomes homogeneous. Wait until the mass is ready, and it will acquire plasticity;
Place the cream cheese in a bowl and then place it in the refrigerator. The result will be a little more than half a kilogram of curd cheese.

Processed cheese from village cottage cheese

Very simple and quick recipe preparing processed cheese from cottage cheese at home, it will almost instantly provide you with a delicious product that will become a great addition even for the holiday table.

400 grams of village cottage cheese;
1 egg;
100 g plums. oils;
½ tsp. spoons of salt;
½ tsp. spoons of soda.

Cooking time: about 15-20 minutes.

Amount of calories: 144 Kk per 100 g of product.

Preparation:

Must be melted first butter in any way. At the same time, add soda to the pan with cottage cheese, after which the mixture should be kneaded with your hands;
Take a blender and add the curd mixture into it. Beat the egg first in a separate container, and then pour it into the blender bowl. You should also add oil there;
Now, using a blender, you should grind the curd mass; you can also use a sieve. The cottage cheese should become very soft homogeneous mass, it is because of this that it will receive a delicate taste;
Place a glass bowl on water bath, place cottage cheese in it. Stir constantly with a wooden spatula until processed cheese will not reach a suitable consistency after about 10 minutes;
After cheese mass will be cooked, you should salt it and remove from the steam. If desired, add some spices to the mixture or season with herbs for taste;
The resulting cheese should be slightly liquid, but still viscous. Pour it into the mold and leave to cool. You should store it for no more than a week, then the cheese will become a little bland.

Making Adyghe cheese

1 liter full fat milk;
1 kg of village cottage cheese;
100 g plums. oils;
3 eggs;
2 tsp. spoons of salt.

Cooking time: about 9 hours.

Number of servings: 150 Kk per 100 g of product.

Preparation:

Take a large saucepan with a thick bottom, pour milk into it, and then bring it to a boil over fairly high heat. Add cottage cheese to the milk, after which you should almost turn off the heat and continue cooking, stirring constantly, for about 40 minutes;
When the whey and curd mass is ready, you should take a colander and put a double layer of gauze in it. Pour the mixture onto it and wait until all the excess liquid is gone;
Take a new pan, put cottage cheese in it and add pre-beaten eggs, melted butter and salt to it. Cook for about 10 more minutes. At this stage, the cheese can be considered ready; all that remains is to transfer it to a bowl and leave it in the refrigerator overnight. In the morning you can treat yourself to a piece of fresh Adyghe cheese from cottage cheese.

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Homemade Italian ricotta

At the moment, ricotta is considered the most delicious of the known curd cheeses. It can be perfect not only for breakfast, but will also become the basis for many interesting recipes.

2 liters of fat milk;
1 tsp. spoon of white sugar;
100 ml lemon juice;
½ tsp. spoons of salt.

Making time: half an hour + a couple of hours for cooling.

Amount of calories: 60 Kk per 100 g of product.

Preparation:

The milk should be poured into a fairly large saucepan with a thick bottom. Put it on medium heat, then add sugar and salt. Milk should be heated without allowing it to boil. This is the main condition when preparing homemade ricotta. If the milk boils, further actions no longer make any sense;
At the moment when it seems that the milk begins to boil, you should immediately remove the pan from the heat and pour in lemon juice. It is he who will push the fermentation reaction in the milk, after which curd will begin to form. Leave the mixture to cool;
Place two layers of cheesecloth in a large colander, then place it over a large bowl. Pour the fermented milk into a colander, after which the gauze should be tied around the edges and hung so that the liquid drains freely. The time it takes for the ricotta to drain depends on the consistency you want the cheese to be. However, it is not recommended to keep it for more than 7 minutes, otherwise it will become quite dry.

If you can’t buy natural village cottage cheese, then it’s better to try making it at home instead of store-bought cottage cheese. This way, you will be more confident in its quality, and it will also be better suited for making homemade cheese.

It is quite easy to control the hardness of cheese using butter. The less you put it in, the harder it will be and vice versa. But you should not increase the amount of oil consumed by more than half.

Making cheese using cottage cheese is most suitable for beginner cheese makers, because it allows you to save quite a bit a large number of time.

Addition various additives in cheese, such as cumin, paprika and other spices, will add some flavor to homemade cheese, and will also help you play with the taste sensations.

Bon appetit!

Homemade cheese made from cottage cheese is a healthy product for breakfast, with ham, paprika, dill - processed cheese recipes are very easy to prepare.

cottage cheese - 0.5 kg;
soda - 0.5 teaspoon;
salt - 1 teaspoon;
chicken egg - 1 pc.

Pour water into the pan (about 1/3) and put it on fire. You also need to choose a smaller metal bowl or saucepan; we will cook the melted cheese in a steam bath.

Grind the cottage cheese, salt, soda and egg well in a blender.

The result will be pleasant, “fluffy”, homogeneous. curd mass no lumps.

Next, transfer the curd mass into a metal bowl and remove the pan of boiling water from the heat. Place the bowl on the pan and return the pan with the bowl to the heat. Water should not touch the bowl. Water, more precisely, steam bath we built.

We constantly stir our curd mass and it melts before our eyes and turns into melted cheese, the consistency of hot custard. It will take about 7 minutes for the cottage cheese to melt completely.

If the cottage cheese is very watery, keep the cheese in a steam bath a little longer to let the excess liquid evaporate. Then everything is simple, remove the pan from the heat, you can cool a little cheese in a spoon and taste, add salt if necessary. Pour the cheese into a bowl or container and cool slightly. As it cools, a film forms on the surface of the cheese, which easily disappears when stirred. Mix the cheese room temperature, cover with a lid or cling film. Place in the refrigerator until completely cooled.

Recipe 2: Homemade melted cheese

butter - 100 g
milk - 1 l
soda - 1 tsp.
cottage cheese - 1000 gr
salt - 1 tsp.
chicken eggs - 2 pcs

Recipe 3: homemade processed cheese from cottage cheese (with photo)

Cheese goes well with any bread, and with various grain breads, and with tartlets.

cottage cheese - 0.5 kg
egg – 1 pc.
butter – 100 g
salt – 0.5 -1 teaspoon
baking soda – 0.5 tsp.
spoons any spices/dried herbs - to taste

Combine all ingredients in a saucepan and stir.

In a larger saucepan, bring water to a boil and place a small saucepan on top of it, creating a “water bath.” Cook the mixture like this, stirring constantly, for 15-20 minutes. Everything should melt and dissolve thoroughly.

After removing the pan from the water bath, pour the contents into a blender and beat the mass so that it becomes perfectly homogeneous and there are no lumps of cottage cheese.

Then transfer the whipped mass back into the pan and add dried parsley and dried dill. In general, you can make any addition to cheese: spices, mushrooms, ham, etc.

At this stage, the mixture had already begun to cool, became more viscous and stopped sticking to the walls of the dish.

Grease a bowl with butter and place the cheese mixture into it.

Immediately cover with cling film and leave to cool to room temperature. After this, put it in the refrigerator overnight.

Recipe 4: cheese melted at home from cottage cheese

egg - 1 pc. (I have a choice);
cottage cheese - 500 g (I have 9%);
sour cream 20% - 2 tbsp. l.;
salt - 1 tsp. (without slide);
soda - 1 tsp. (without slide);
fresh dill - a couple of sprigs.

Prepare food. Wash and dry the dill.

Recipe 5: homemade processed cheese (step-by-step photos)

Cottage cheese of any fat content - 450-500 g (two packages of 180 g each)
Large egg - 1 pc.
Butter - 100 g.
Salt - to taste (I used a pinch, 1/3 teaspoon)
Baking soda - 1 teaspoon
Dried seasonings, herbs (can be used Provencal herbs, dried garlic etc.) - to taste, I used 1 tbsp. heaped spoon

The mixing of cottage cheese with the rest of the ingredients happens so quickly that it is better to immediately put water in a saucepan for steam bath. Fill 2/3 of the ladle and boil.

Place the cottage cheese (both packs) in a large bowl in which it will be convenient for us to stir. butter (100 g), cut into small cubes, 1 egg. Mix everything thoroughly.

Add to the cheese mixture baking soda(1 teaspoon). You can add baking soda before mixing.

We use a “knife” (immersion) blender attachment to turn the mixture into a homogeneous one.

Place the bowl with the mixed contents in a water bath. Set the fire to medium. We take a spatula in our hands and constantly stir the mixture.

After a few minutes you will notice how curd will begin to melt, strings will appear when you lift the spatula - signs of melting of the cottage cheese.

We continue to vigorously stir the cheese mixture, trying to dissolve absolutely all grains, even the smallest ones. The mixture will become more and more homogeneous, viscous, and shiny. Once all the lumps have dispersed, remove the bowl from the water bath and set aside.

Now your favorite seasonings and salt are used.

Supplement options vary and depend entirely on your taste! For example, you can add fresh chopped herbs and garlic, or season the cheese with chopped olives or vegetables.

Stir the mixture and pour into molds.

Cover the processed cheese with cling film so that it does not become covered with a thickened crust on top. In a few hours, the processed cottage cheese will be completely ready. This is how easy it is to prepare a delicious delicacy at home.

Recipe 6: how to make homemade processed cheese with paprika

Cottage cheese – 300 gr
Egg yolks - 2 pcs
Butter - 50 g
Salt - chips.
Soda - 0.5 tsp.

Fillers

Bacon, servilat, salami – 30 g
sweet paprika
dill and sour cucumber
olives
anchovies
capers
dried mushrooms (powder)
dried garlic
roasted nuts
basil

In a saucepan with a thick bottom, combine cottage cheese, egg, butter, add soda. Mix, or better yet, beat with an immersion blender.

Place on low heat, stirring constantly. The cottage cheese should melt. The process will take 10-15 minutes, all lumps of cottage cheese should melt!

Add salt to taste. At the very end, the whole mass can be punched again with a blender. But the cheese turns out great even without a blender!!! If you do not use a blender, then at the initial stage mix the cottage cheese and egg thoroughly so that the eggs do not curdle.

When hot, the cheese is liquid, but as it cools it becomes dense and spreads well.

IN ready cheese add your favorite filler, there is room for imagination.

Pour the cheese into a container, cover with a lid or film and let cool. Add little filling, only 20-40 grams per serving. The filling should not dominate, but only add flavor to the cheese.

Recipe 7: simple cheese melted from cottage cheese (with photos step by step)

Cottage cheese – 0.5 kg
Soda – 1 teaspoon
Salt, spices, herbs - to taste

You need to take two pans of different diameters; the cheese will be cooked in a water bath. To do this, fill a large saucepan with water and bring it to boil.

Pour cottage cheese and soda into a second, smaller saucepan. We use for cooking homemade cottage cheese from the market, we first refreeze it (to kill or weaken all possible harmful microorganisms).

Using a fork, mash the cottage cheese well in a saucepan so that there are no lumps and that it mixes well with the soda.

When the water in a large saucepan boils, reduce the heat and place your saucepan with cottage cheese mixed with soda in a water bath.

If you love homemade cheese, then our article will be useful to you. We want to talk about how to cook. It's not as difficult as it might seem at first glance. Very often, mothers do not want to give their babies cheeses purchased in supermarkets, because they contain many preservatives. And is it possible to know for sure what products they are made from?

And therefore, naturally, questions arise about their usefulness. But having made hard cheese at home from milk, you definitely won’t go to the store for it again.

Does it make sense to make cheese at home?

If you are thinking about self-cooking such a dairy product in order to save money, it cannot be said with certainty that it will cost you less than purchasing a ready-made one in a store. It all depends on what kind of cheeses you buy - cheap or expensive.

The main benefit when self-production is exact confidence in its freshness and natural ingredients. This means that it is suitable for children and will only benefit them.

What products are used to make hard cheese at home?

For cooking you will need completely ordinary products. The process itself takes about half an hour, plus the time during which the cheese will harden in the refrigerator (you can even leave it overnight).

To prepare, you need to acquire the following ingredients:

homemade - 0.7 kg.
Homemade milk - 1 liter.
Soda - 1 teaspoon.
Salt - 2 teaspoon.
Eggs - 2 pcs.
Butter - 2 tablespoons.

Homemade hard cheese recipe

The cottage cheese should be poured into a pan and thoroughly kneaded with your hands so that there are no large lumps. Then fill it with milk and put it on fire. The mass must be constantly stirred until the whey begins to peel off, the curd itself begins to form lumps and harden, as if melting, and the liquid itself becomes colorless. Next, you need to turn off the fire and place the cottage cheese on cheesecloth so that all the liquid is removed from it.

You need to put butter on the bottom of the pan and put it on the fire. It is better to use non-stick dishes, because the cheese can stick to the bottom and burn. Next, add eggs, salt, soda, and cottage cheese to the pan. Using a wooden spoon, mix until the mass becomes homogeneous, without any grains. This usually takes about half an hour. It all depends on the quality of the cottage cheese. The softer it is, the less time it will take.

When the cheese has acquired a homogeneous consistency, take any mold, cover it with cling film and place it there, compacting it thoroughly. This is done in order to finished form the product was more homogeneous. Next we put it in the refrigerator to harden. That's all for making hard cheese at home. As you can see, the recipe is completely uncomplicated, and the ingredients used are the most common ones. Try it and you will appreciate the taste of a homemade product.

How many calories are homemade hard cheese?

In general, it is believed that ordinary hard cheese contains up to two hundred and fifty calories per hundred grams. For some reason, the literature indicates a figure of one hundred and thirteen calories for homemade. In fact, this parameter will depend on what products you initially take.

If your goal is to cook a low-calorie diet cheese, have to take low-fat cottage cheese and milk. And who prefers to receive hearty product, can take homemade full-fat dairy ingredients. The result will certainly please you.

Homemade marbled hard cheese

We would like to tell you another recipe for hard cheese at home. To prepare, you need to grate the carrots on a very fine grater. Mix milk and cottage cheese in a saucepan and add carrots. Boil all this over low heat for about seven minutes.

As a result, we will get a mass that needs to be poured onto gauze. The liquid should drain. Then add butter, salt, eggs, sour cream, soda and a little garlic (optional, if you like it). All ingredients need to be thoroughly mixed and the dish put back on the fire and cook for another ten minutes. You will see when the mass hardens.

Transfer the finished product into a bowl, compact it and let it harden. So the marbled hard cheese, made at home, is ready.

Historical excursion

Once upon a time, making homemade cheese and cottage cheese was common. Nowadays, not every housewife will undertake such a task. It’s not at all difficult to prepare a hard one, although it will take time, but the result will please you. You will receive a delicious homemade and healthy product without harmful additives and palm oils.

People have been making cheese since time immemorial: one version says that the first mention of it dates back to the eighth millennium BC. In general, his invention is associated with the domestication of sheep. It is believed that this happened by accident. If at least something is known about the time of the appearance of cheese, then they do not know the place of its invention. Presumably this is the Middle East or Central Asia and Europe or the Sahara.

Some researchers claim that cheeses were invented by nomadic Arabs.

Using spices in making hard cheese

Currently, in any supermarket there is a considerable amount of hard, soft, smoked, and creamy ones. However, not every one of them can be classified as a given product category. Conveyor production has done its job. And we often don't eat natural product, but a mixture of additives, and sometimes even chemical substitutes for products (like milk-containing inventions), which do not even remotely resemble a natural product.

But even from this situation there is a way out: you can make hard cheese at home. The recipe is not at all complicated, and the ingredients used are quite ordinary. When cooking at home, you can diversify the resulting cheeses. For this, different spices and herbs are used. During cooking, you can add garlic, pepper, paprika, dill, cumin, mustard seeds. It all depends on your taste and what kind of product you want. if you love savory cheeses, add something for spiciness. In general, there is room for your imagination to run wild.

Subtleties of making homemade cheeses

Speaking about how to make hard cheese at home, you need to know some nuances that will help you.

Instead of an afterword

In our article we talked about how to make hard cheese at home. After all, many simply cannot imagine their life without it. In fact, we widely use this product in manufacturing various dishes. Most varieties can be without special effort cook at home. So try it! And you will be pleased with the result. Believe me, you will never go to the store for cheese again. After all home product It turns out much tastier and healthier, which is important. And you will always be sure of the freshness of the product, since cheeses from the supermarket are far from ideal and very quickly become moldy, after which you can simply throw them away. We wish you good luck with your preparation. Bon appetit!

Lately, I increasingly catch myself thinking that store-bought cheeses have become both tasteless and appearance completely different. Either the cooking technology has changed, or they have stopped using it altogether. natural ingredients. And somehow I feel less and less likely to eat sandwiches for breakfast with this product, which only vaguely resembles the real thing in taste.

Previously, in the village, my grandmother herself cooked and pressed tender creamy curd circles, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.

It turned out that everything was not so complicated, but the resulting taste was exactly the same from childhood! The main thing is that the cottage cheese is real homemade, then you will get the most unforgettable cheese made with your own hands!

Why is it worth trying to prepare this product yourself? own kitchen? Yes, because, firstly, you yourself are in complete control of the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as taste qualities of your creation.

Secondly, you obviously won't be using chemicals or preservatives to achieve great results. You are guaranteed to choose only natural ingredients.

Thirdly, you can regulate dietary properties product, choosing low-fat ingredients in your recipe.

Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe during its preparation - be it nuts, herbs, or even pieces of mushrooms or cooked minced meat.

Fifthly, you choose which of the two technologies you will use to prepare your masterpiece:

By thermally melting a mixture of milk ingredients
By adding rennet

Most often, housewives cook the product using the first technology and it turns out quite soft, reminiscent of suluguni, processed cheese, cream cheeses, Philadelphia, paneer (or Adyghe) and even ricotta.

But the second technology is somewhat more complicated, because it requires precision in proportions when mixing fat milk, bifidobacteria and enzymes that allow the components to coagulate to the desired state. Pepsin is mainly used as rennet enzymes.

As a rule, to prepare it according to the classic recipe, you will need to use fresh fatty homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and consistency of the delicacy, soda, spices, various herbs and other additives are used.

In fact, all recipes using the first technology come down to the fact that milk is first poured into a non-stick large pan, heated to a boil, and then other products are added, which, during further heating, begin to separate into whey and a tender curd mass.

Then the whey is drained, and the curd is wrapped in several layers of folded gauze, squeezed and hung, or placed under a press with a weight so that excess moisture comes out and the thick mass turns into cheese.

And so that cooking masterpiece Once it has matured and gained its strength, it is sent to cool for almost a day in the refrigerator.

However, it is worth remembering that our product needs to “breathe” and be freed from moisture, so it should not be stored or cooled in film. It is best to wrap the piece in parchment, which will not allow fungus to grow inside and become moldy.

Or you can put it in a glass or ceramic sealable container - like this delicate dish will not absorb foreign odors from the refrigerator.

It is worth remembering that cheeses do not really like freezing, so you should not cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of some dish.

Classic simple recipe

The simplest and favorite classic recipe homemade cream cheese is based on the use of cottage cheese and milk. To make it have the consistency of melted soda, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.

We will need:

Dry homemade cottage cheese – 1 kg.
Bold fresh milk– 1 l.
Egg – 3 pcs.
Butter – 100 gr.
Soda – ¾ tsp.
Salt – 1 tsp.

Preparation:

1. Pour the milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully place the cottage cheese into it and cook for 10 minutes, stirring occasionally. By the end of cooking it should become slightly melted and slightly viscous.

2. Place gauze folded in 2-3 layers into a colander and pour the contents of the pan onto it. The serum will merge, and the thick plasticine-like substance we need will remain on the material. Usually, the excess liquid drains out in only 3 minutes, but to be sure, you can still press on it with your hands.

You can place a bowl under the colander so that the drained whey can be used for some other baking.

3. Place the squeezed out mixture into a clean, thick-walled bowl. Add all the remaining ingredients and mix them well until smooth.

This can be done directly with your hands. You will get a doughy, elastic, very soft lump.

It is best to use non-stick cookware so that the finished product does not have a burnt taste, melts well, and does not stick to the bottom and walls.

4. Set the heat to medium on the stove and place the dishes with the semi-finished product on it. To prevent the mass, which melts from heating, from burning, it is necessary to constantly stir it with a wooden paddle or a regular spoon. As soon as the mixture begins to stretch out, time it for 7 minutes and continue cooking, stirring the mass all the time.

Our dish will be completely ready as soon as the viscous cheese substance becomes easily detached from the walls and bottom following the stirring movement.

If you are afraid that during this process the contents of the pan may burn and ruin the dishes, then the entire melting procedure can be carried out in a steam bath. But it will take almost twice as long.

5. Turn the finished product over onto big dish and cover with parchment. If you don’t have parchment, you can cover it briefly with oiled cling film, leaving open space around the edges so that it cools and “breathes.” Once it has cooled, place it in the refrigerator to gain strength.

6. The finished dish can be served after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.

Bon appetit!

How to make processed cheese from cottage cheese

My family loves Altai processed cheese very much. Judge for yourself when you spread the delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even aromatic herbs already in the product itself, then better than breakfast and you can't imagine it. And tasty, and healthy, and appetizing!

But somehow it turned out that this miracle was not available at the dacha, but the family really wanted it. Fortunately, every evening they come to us and sell fresh dairy products, including village cottage cheese, so the problem was quickly resolved and the next morning everyone enjoyed a delicious breakfast.

We will need:

Fresh cottage cheese – 0.5 kg.
Butter – 100 gr.
Egg – 1 pc.
Soda – 1 tsp.
Salt, herbs - to taste and desire.

Preparation:

1. The best results are obtained when the product is cooked in a steam bath. Therefore, fill a small saucepan or any saucepan that is convenient for you about half with water and put it on the stove to heat to boiling temperature.

2. At this time we prepare our ingredients. To begin, place fresh cottage cheese in a large metal bowl that will be convenient to place on top of the pan.

3. Add slightly melted butter, cut into pieces, break an egg, add salt and add a spoonful of soda. It is this that allows, when heated, dairy product“bloom” to the state we need.

4. To speed up the process of mixing the ingredients and then melting them evenly, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.

5. Now you can proceed to the most important and crucial moment in the entire cooking process. We place the bowl on the saucepan so that its bottom does not touch the water, but rather is located above thick steam, which will be the most important heating element in the process of melting the resulting mass.

6. Cook with constant stirring until the entire mixture reaches a viscous consistency. If you like processed cheese with additives, then this is the best time to add chopped herbs, pieces of ham, mushrooms or other fillers.

7. Ready liquid product pour into a metal or ceramic sealable mold. You can choose any container from which it will be convenient to take the creamy mass later.

8. Let it cool on the counter to room temperature, and then close the lid and put it in the refrigerator for a couple of hours.

9. The finished delicacy is very convenient and easy to spread on pieces of bread.

For breakfast, such a product is always highly desirable, and it is eaten with great pleasure!

Dairy-free soft cream cheese recipe

If added to the previous recipe egg yolks, a little less oil and cook the mixture in a steam bath for about 25 minutes, you can get soft cream cheese, which is convenient to cut with a knife.

We will need:

Cottage cheese – 0.5 kg.
Egg yolk – 2 pcs.
Butter – 50 gr.
Soda – ½ tsp.
Salt – 3/4 tsp.

Preparation:

1. Place a bowl of butter in a steam bath and let it melt until liquid.

2. At this time, in a separate bowl, mix fresh cottage cheese with the yolks, salt and soda previously separated from the eggs.

It is the yolks that will give ready-made dish slightly yellowish tint familiar to the eye.

3. Gently mix everything thoroughly with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.

4. Add the resulting mass to the melted butter and mix well.

5. Wait until the mass has completely melted and, without ceasing to stir, steam for about 25 minutes.

The less time you cook, the softer the consistency becomes.

6. Pour the hot substance into a form convenient for you, which can be pre-greased sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is approximately room temperature, cover and place in the refrigerator for 3-5 hours.

7. Turn the mold over and shake out the product onto a plate. Now it can be cut into beautiful slices and served.

It is convenient to place the pieces on bread. And if desired, decorate them with fresh herbs.

Homemade recipe made from cottage cheese, milk and rennet

No matter how long it may seem to prepare cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see this for yourself when you try to cook solid product using rennet in your kitchen.

We will need:

Full-fat milk – 2.5 l.
Kefir 2.5% - 35 g.
Water – 50 ml. + 1.5 l.
Rennet – 0.5 g.
Salt – 200 gr.

Preparation:

1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.

2. Dissolve the rennet in water (50 ml) and add it to the milk along with kefir. Mix well and remove the pan from the stove. To ensure that the thickening process takes place under the influence of the maintained temperature of the liquid and the steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.

If you want to have finished product some favorite fillers, then add them at this step too.

3. During this time, you will get something similar to white jelly in the pan. Using a sharp knife, cut it into small two-centimeter squares and then leave it alone for another half hour so that the excess whey is completely separated.

4. For convenience, you can take a colander or sieve, line it with gauze folded in several layers and use a slotted spoon to place the resulting chopped jelly into it.

5. Let it drain completely and stand covered with gauze for a whole day on the kitchen counter at room temperature.

6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and placed back into it with the other side so that it evenly releases excess moisture.

7. After a day, prepare a saline solution from boiled water and salt. Remove the lump from the gauze and place it in the solution for 12 hours, turning it over every hour and a half.

8. Dry ready product paper towel, let sit for a while on a cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it forms very delicious crust like in a store.

9. Cut into thin slices and serve.

The finished product comes with holes, which is incredibly nice. And of course delicious, which is doubly pleasant.

Homemade Philadelphia recipe

The store sells crazy delicious cheese"Philadelphia", but the prices are very high. Who would have thought, but you can get by with little expense and prepare fresh cottage cheese at home yourself, and then Philadelphia itself from it.

We will need:

Milk – 1 l.
Kefir 2.5% - 0.5 l.
Egg – 1 pc.
Salt, sugar - 1 tsp each.
Citric acid - on the tip of the knife.

Preparation:

1. First you need to prepare cottage cheese. This can be done as follows: pour milk into a saucepan and bring it to a boil. Add salt and sugar and pour in kefir. Allow the milk mixture to curdle into flakes and remove from the stove to cool to room temperature.

2. While the flakes are cooling, remove the whey, and put this thick mass in cheesecloth, squeeze it well and hang it for 15 minutes so that the remaining whey drips off.

3. In a clean bowl, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy, delicate consistency, beat it thoroughly with a blender or mixer until smooth.

4. Now the product is ready and can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped herbs.

If you spread it on crackers or croutons, it turns out. And you can supplement it with anything!

Cooking delicious Mascarpone

Very often in delicate cakes with a creamy cheese flavor, a cream based on the famous and well-known Mascarpone is used. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with vinegar or acid.

We will need:

Cream 25% - 1 l.
Lemon juice – 3 tbsp. l.

Preparation:

1. Squeeze the lemon juice in advance so you don’t waste time during cooking.

2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to minimum and let the cream cool to 85 degrees.

3. Remove the saucepan from the steam bath and pour in freshly squeezed lemon juice in a thin stream while constantly stirring. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.

4. Then put the creamy lemon mixture on steam again and, without ceasing to stir, bring it to a consistency similar to thickened butter cream.

5. Remove from heat and cool to 45 degrees with constant stirring so that unnecessary clots do not form.

6. Place a cotton towel or multi-layer gauze in a colander placed over a deep bowl and strain the resulting mass through it. Allow all excess serum to drain, then tie the towel and hang overnight.

7. Then the resulting substance should be transferred to gauze and placed under pressure in a sieve or colander and put in the refrigerator for 12 hours.

8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.

If the cheese turns out to be a little dry, you can add 1-2 tbsp when whipping. l. cream.

9. Store the delicate creamy mass in the refrigerator in a tightly sealed container.

These are not complicated recipes at all.

I hope that you liked them and that you will more and more often surprise your family and guests with your own prepared tender and delicious product. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from a store-bought one.

And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, the delicious cuts contain nothing extra.

If you liked the recipes, share them with your friends, click on the buttons social networks, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.

And I wish you Bon appetit and delicious cheese treat! All the best!

There is a huge selection of processed cheeses on store shelves, and often your hands naturally reach for a box of delicious butter cream. However, after looking at the impressive composition of the product, interest in it quickly fades away. We suggest you study a recipe that will tell you how to prepare processed cheese at home. For some, such a procedure will seem extremely difficult, but believe me, it is not difficult to do and does not take long, so let’s understand the intricacies of preparing this dish.

What, what, what is our processed cheese made of? The name of this product speaks for itself - yes, to get it, the raw materials that make up the base of the cheese simply need to be melted. This is what happens in industrial production.

The most common cheese, for example, Tilsit or Emmental, is melted, butter is added, powdered milk, salt melters (E additives that frighten us so much) and water.

And this is the composition of good quality product made in the company conscientious producers. One can only imagine what kind of powders and E-shells are added to cheeses that are cheaper and produced by someone unknown and where.

But processed cheese made with your own hands can be consumed without fear even by Small child, because it contains only natural and even very healthy ingredients.

At home, we simply do not have those additives that are so necessary for factory-made cheese to enhance the taste, increase production volumes, and even not stick to foil!

So, homemade processed cheese consists of the most banal, but very useful product– from cottage cheese or from milk with the addition of cottage cheese! And soda is used as a melting agent. It’s all so simple to the point of genius.

Making this product must have always seemed difficult. technological process, which is only feasible in production shops with a bunch of automated equipment and dosing equipment.

But we assure you that every housewife has everything needed to prepare it in her kitchen. And the process itself takes about half an hour, taking into account all the culinary procedures. Our step by step recipe will tell you how to easily and quickly get delicious processed cheese.

Homemade processed cheese from cottage cheese

Ingredients

— 100 g + -
— 500 g + -
- 2 pcs. + -
— 1 pinch or to taste + -
Soda - 1 tsp. (or 5 g) + -

Homemade cream cheese recipe

First, let's prepare the kitchen equipment.

We will need:

blender or mixer;
a saucepan with boiling water on the stove - for melting cheese in a water bath;
container for whipping all ingredients. It should be taken into account that this container should be conveniently placed on the pan over the water bath;
heat-resistant containers for the finished product.

Place the cottage cheese in a container and break it up with a blender so that a situation does not arise where the curd grain in the homemade cheese does not melt. You can, however, rub it through a sieve or mince it, why not. Whipped cottage cheese turns out to be very thick in consistency, almost like plasticine.
Add butter and eggs to the cottage cheese. Add baking soda and a pinch of salt, as well as spices if desired. Beat with a blender until smooth.
Now place the container with the resulting mixture over boiling water in a saucepan and stir constantly. Melting time takes about 5 - 10 minutes. When the mixture is completely melted and looks like liquid processed cheese, pour it into the prepared container.

After cooling, the product is ready for use. In total it turns out to be about 700 g, which is not so little, you will agree.

As you can see, it is very easy to prepare processed cheese at home, the main thing is that you have plenty of crispy bread at home on which all this splendor can be spread. And as soon as the cheese runs out, you can easily cook it again.

Processed cheese: milk recipe

If for some reason your family doesn’t eat eggs, you can make cheese for your family from milk, provided that you can’t do without cottage cheese in this recipe. We will tell you how to make this product at home with your own hands.

Ingredients:

Butter at room temperature – 100 g;
Full fat milk – 1 l;
Cottage cheese (preferably homemade) – 1 kg;
Soda – 1 tsp;
Salt – 1 tsp;

Of course, there are also special features for gourmets. You can add any seasonings to this cheese to your liking: paprika, dried garlic, black or red ground pepper, finely chopped greens. Yes, even finely chopped ham, pickles or fried mushrooms. In general, everything your heart desires.