Make melted cheese at home from cottage cheese. Cooking spicy cheese

Homemade cheese is prepared from cottage cheese much faster and easier than from milk. You can avoid the sourdough and fermentation steps by using curd as a finished curd. Long exposure under pressure and many months of maturation are also not needed. Within a day after preparation, you can proceed to the most pleasant stage - tasting.

Classic recipe

For the preparation of homemade hard cheese, natural farm cottage cheese is used, which does not contain palm oil, chemical stabilizers, preservatives and other inappropriate ingredients.

Per kilogram of cottage cheese:

• 100 g butter;
• one egg;
• 10 g of salt;
• 15 g of soda.

To work, you will need a 3 liter saucepan, a saucepan with a bowl for a water bath, a colander with a fine mesh and a container for collecting whey.

1. Boil 2 liters of water in a deep saucepan.
2. Rub the cottage cheese with your hands or a pusher to break up all the large lumps.
3. Post it to hot water and boil over low heat for 20 minutes, not allowing to boil with a key. In progress heat treatment cottage cheese will begin to melt and excess fat will come out of it. The water will turn into whey, which can be used for baking or okroshka.
4. Transfer the cottage cheese to a colander to drain the liquid from it. You can tamp it down a bit. If the mesh is too large, several layers of gauze are laid on it. Through it, the mass is easy to squeeze out. Get a fairly dense lump of sticky cottage cheese. Used dishes should be soaked immediately, because dried cottage cheese is very difficult to wash.
5. Melt the butter in a hot water bath.
6. Put a lump of squeezed cottage cheese into a bowl with oil and rub it thoroughly again.
7. Salt, add soda so that the cottage cheese melts easier, and a beaten egg so that the finished cheese can harden. When soda reacts with lactic acid, the curd mass noticeably increases in volume, becomes soft and fluffy. Egg yolk color it slightly.
8. Within 5 - 7 minutes cheese mass It is necessary to mix continuously so that it warms up and heats up evenly on all sides. You should get a completely homogeneous, viscous mass. It is well separated from the walls and collected in one lump. The longer the cheese is boiled, the harder it will be.
9. Arrange the cheese mass in molds neatly, without voids. Fill the container to the top so that there is no air left under the airtight lid.
10. Cool completely and refrigerate for 5 to 10 hours to solidify the product.

From one kilo of raw materials you get 0.5 kg finished product. Homemade cottage cheese cheese is stored for 10 days in the cold in an airtight container.

Recipe with milk

To enrich taste qualities homemade cheese and highlight it creamy aroma, cottage cheese is melted in milk.

Per kilogram of curd mass:

• 1 liter of milk;
• a couple of eggs;
• 100 g of oil;
• 10 g of salt;
• 15 g of soda.

Homemade cheese recipes are a real find for connoisseurs of tasty and healthy food, because by preparing such an appetizer on your own, you can be sure that it does not contain harmful substances and preservatives. main ingredient for making homemade cheese - milk. Can be used at home or store bought. Very tasty and creamy homemade cheese is obtained from goat milk. In addition to milk, many recipes also include cottage cheese, sour cream, kefir and butter. You can give the cheese the desired taste with the help of salt, spices, seasonings and herbs. The appetizer will turn out very tasty if you add cheese green onion, chopped ham, garlic, nuts, chopped fried mushrooms etc. - fillers can be very different.

There are many recipes for homemade cheese, according to which you can cook not only ordinary hard cheese, but also cheese or processed cheese, as well as popular varieties (for example, Philadelphia, suluguni mozzarella, ricotta, etc.). You can also cook incredibly delicious soft cream cheese, which can be spread on toast or used to make delicious cheese desserts and toppings.

The general principle of making homemade cheese is as follows: milk is poured into a saucepan, brought to a boil, then the rest of the ingredients are added. After that, the contents need to be boiled for some time until the curd clot and whey are separated. After such a procedure, the cheese must be put in cheesecloth and hung to glass the whey or put in a colander, put on a pan, and put a load on top. After the cheese has cooled, it can be put in the refrigerator for several hours so that it has cooled properly.

Homemade cheese - preparing food and dishes

To make homemade cheese, you will need a large saucepan, a bowl, a colander and clean cheesecloth. It is also necessary to prepare some kind of weight in order to place it on top when the whey drains. The saucepan in which the milk will be heated is best taken with non-stick coating so that the milk mass does not burn.

Making homemade cheese does not require specific preparation of products, except for what needs to be measured right amount milk, kefir, sour cream, etc. Butter must be softened, so it must be removed from the refrigerator in advance. If you plan to use spices, herbs and other fillers, all this must be prepared.

Homemade cheese recipes:

Recipe 1: Homemade Cottage Cheese

A great recipe for delicious homemade cottage cheese. In addition to this ingredient, milk, eggs and butter are also used here. To make the taste more or less salty, you can add, respectively, the desired amount of salt. In general, the cheese is very tender and creamy.

Required Ingredients:

• A kilogram of cottage cheese;
• A liter of milk;
• 3 chicken eggs;
• A pack of butter;
• Salt - to taste (about one and a half teaspoons);
• Soda - 1 tsp

Cooking method:

For delicious homemade cheese, you need to take dry and low-fat cottage cheese. Put cottage cheese in a saucepan with milk and put on the stove. After boiling, reduce the heat and simmer for about 10 minutes, stirring constantly. Dry cottage cheese will melt and stretch, and this is what is needed to make cheese. Line a colander with gauze and lay out the curd mass. Leave to drain for a few minutes. Put cottage cheese into an unenamelled pan, soft butter, beat in eggs and add salt and soda. Mix all the ingredients until smooth and put on fire. Cook, stirring constantly, for about 6-7 minutes. After all the ingredients are melted, put the cheese mass in a container, cover and refrigerate to cool.

Recipe 2: Homemade Cottage Cheese with Sour Cream

Another recipe for delicious homemade cheese on cottage cheese. Also for cooking you will need milk, eggs and sour cream. The cheese cooks very quickly and is great for breakfast sandwiches.

Required Ingredients:

• 2 eggs;
• A kilogram of cottage cheese;
• A liter of milk;
• Sour cream - 5 tablespoons;
• Salt - 2 tsp

Cooking method:

Pour milk over cottage cheese and put on the stove. Bring to a boil and remove from heat. Put the mass in gauze, decant the liquid and squeeze. Put cottage cheese into a non-stick pan, break eggs and add sour cream. Salt the mixture to taste. Knead the mass with your hands and put to cook for 5 minutes. The mass should gather into a single lump and lag well behind the bottom and walls of the pan. Pour the cheese into a mold and refrigerate to cool.

Recipe 3: Homemade Milk Cheese

Delicious homemade cheese is made with milk. The recipe also uses butter, vinegar and dill, which gives the cheese a very delicate taste And fresh fragrance. The appetizer is prepared very quickly and simply. A great option for a small feast or breakfast.

Required Ingredients:

• Liter fresh milk (3,5 %);
• 30 ml apple cider vinegar;
• 2 tablespoons of butter;
• A teaspoon of dill and salt.

Cooking method:

Put the milk to boil. After boiling, add butter, dill and vinegar, salt. Mix all the ingredients again and bring to a boil again. Then turn off the fire. Put the cheese on cheesecloth and strain the whey. Put a weight on top. After the cheese has cooled, remove it from the cheesecloth and chop.

Recipe 4: Homemade Milk Cheese with Green Onions

With milk, you can cook a lot of options for homemade cheeses. IN this recipe sour cream, soy sauce, eggs and green onions are also used, and cumin gives the cheese a pleasant spicy flavor. The set of spices can be combined according to your own taste.

Required Ingredients:

• A liter of milk (2.5%);
• 200 g sour cream (15%);
• 3 eggs;
• 45 ml soy sauce;
• Half a teaspoon of cumin;
• Green onion.

Cooking method:

Beat eggs with soy sauce and sour cream. Onion cut into small rings. Put a pot of milk on the fire. After the milk boils, carefully pour in the eggs with sour cream and mix thoroughly. Boil for about 5 minutes, during which time the whey should separate. At the end, throw cumin and add green onions. Remove the saucepan from the heat and put the mass in cheesecloth. Tie the gauze in a tight knot and place in a colander. Put a weight on top. Leave overnight in the refrigerator, then cut the cheese into portions.

Recipe 5: Homemade Goat Cheese

Homemade goat cheese is very tender, creamy, with a pleasant melting taste. The recipe also uses kefir, and with the help of salt you can make the cheese salty to taste.

Required Ingredients:

• One and a half liters of goat's milk;
• A liter of fresh kefir;
• A teaspoon of salt.

Cooking method:

Kefir put on fire. After boiling, remove curdled clots from the surface and put in a sieve. Serum must be filtered into a separate container and left for two days at room temperature. Pour the goat's milk into a saucepan and bring to a boil, then pour in the cured whey. Boil everything together for about 15 minutes. During this time, clots will begin to form. Salt the mass to taste and strain. Then the mass must be hung in gauze for half an hour, after which you can form a cheese ball, put it between two plates and press it with a jar of water. Leave the "design" for 2-3 hours. Then remove the cheese for 6-8 hours in the refrigerator, after which it can be served at the table.

Recipe 6: Homemade Goat Cheese with Sour Cream

Homemade goat cheese can be made with sour cream. The recipe also uses salt and eggs. The cheese comes out very tender and tasty with a pleasant creamy aftertaste.

Required Ingredients:

• Two liters of goat's milk;
• Salt - 1.5-2 tablespoons;
• 6 chicken eggs;
• 400 g sour cream.

Cooking method:

Pour milk into a saucepan and bring to a boil. Add salt, sour cream and beat eggs. Cook after boiling, stirring, for about 5 minutes. During this time, a curd clot will stand out and whey will form. Line a colander with several layers of gauze and lay out the mass. Let the whey drain and put a weight on the cheese. Leave the cheese in this position for 4-5 hours. After that, put the cheese directly in cheesecloth in a bowl and put it in the refrigerator for 3 hours.

Recipe 7: Adyghe homemade cheese

Adyghe homemade cheese turns out to be incredibly tasty and healthy, because it does not contain harmful substances and preservatives. In addition, this cheese is very easy to prepare. All you need for cooking is lemon, salt and milk. Adyghe homemade cheese can be kept in the refrigerator for several days.

Required Ingredients:

• One and a half liters of homemade milk;
• 1 lemon;
• Salt - to taste.

Cooking method:

Squeeze juice from one lemon. Put the milk on to boil. After boiling, remove from heat and leave for 5 minutes. Add salt and any seasonings to taste. Pour in lemon juice and start mixing. For the desired reaction to occur, it is not necessary to cool the milk too much. It should be around 95 degrees. After the reaction, whey and individual protein lumps should separate. Put the mass in gauze and let the whey drain, then shift the cheese with a fine sieve, pressing a little on top. Leave to cool for a few hours.

Recipe 8: Melted Homemade Cheese

Melted homemade cheese is a great option for breakfast, and it cooks very quickly. For cooking, you need cottage cheese, eggs, soda and butter. Ready cheese can be spread on bread, served with pasta, etc. From 400 g of cottage cheese you get a lot of delicious processed homemade cheese.

Required Ingredients:

• 400 g of cottage cheese;
• 2 eggs;
• 100 g butter;
• A teaspoon of soda.

Cooking method:

Knead the cottage cheese until smooth, add soda with eggs

and mix again. Add softened butter to the curd and mix again until smooth. Put the pan on the fire and melt for about 15 minutes, stirring constantly. Fillers can be added to the cheese to taste: herbs, garlic, seasonings, ham, etc. Pour the finished cheese into a mold, set it to cool in the refrigerator.

- Milk for making homemade cheese should be taken only the freshest. It is on this that the taste of the final product depends;

- You need to cook the milk mass in thick-walled saucepan with non-stick coating, otherwise the mixture will burn;

- The calorie content of cheese depends on the fat content of cottage cheese and milk, but you do not need to take milk with less than 2.5% fat content.

Homemade cheese may not compare to Parmesan or Dor Blue, but there is at least one good reason to make it: you can be sure that the ubiquitous Palm oil, starch and others harmful additives. And it's also very interesting process And tasty result. Want to try?

How to make homemade cheese from cottage cheese

Get quality product can only be made from high-quality raw materials, so try to find good cottage cheese. It is undesirable to use a standard store store, because manufacturers stuff it too generously with cheap ones. vegetable oils, starch and stabilizers. And even more so, do not take an incomprehensible mass called " curd product" - from her good cheese will not work.

It is advisable to take cottage cheese with a fat content of at least 5% - fat-free will be difficult to melt

Classic recipe

So, you will need:

• 1 kg of cottage cheese;
• 100 g butter;
• 1 liter of milk;
• 1 egg;
• 2 tsp soda;
• 1.5–2 tsp salt.

Cooking.

1. Put the cottage cheese in a saucepan, pour milk and, stirring every now and then, start heating over moderate heat until the whey separates.

   

   Some advise to grind the cottage cheese before pouring it with milk.

2. Discard the curd on a sieve and let the whey drain. Do not delay this process, it is desirable that the mass does not have time to cool too much.

   

   Use a sieve, gauze or a special bag

3. Melt butter.

   

   Use the stove or microwave

4. With whey, you can do as you please, and grind the cottage cheese with melted butter, salt and soda. The latter is needed to make the cottage cheese melt, as well as to make it more fluffy and light. At this stage, you can add a beaten egg. Some do not use it, and in vain - the yolk gives the cheese a pleasant color, and the protein gives density.

   

   Without soda, the cottage cheese will not melt, without protein it will turn out to be too loose, and without yolk - faded

5. Transfer the curd mass to a bowl and place it on a pot of boiling water, arranging the future cheese steam bath. Boil it for 10-20 minutes, stirring constantly so that the cottage cheese warms up and melts evenly. After about 7-10 minutes, the mass will gather into one homogeneous lump, freely separating from the walls of the bowl.

   

   Stir the brew vigorously all the time until you remove it from the stove.

6. Transfer the cheese to a mold, making sure that there are no voids in it where condensation will accumulate, and cool. Close the form, isolating it from the air, and put it in the cold.

   

   Lubricate the mold with butter or vegetable oil

7. To reach the condition, the cheese will need at least 5 hours, but it is better to let it age for 1-3 days.

   

   After 5–12 hours, the cheese can be removed from the mold and tasted

Together with the egg, natural “flavor enhancers” can be introduced into the cheese mass: dry Provencal or Italian herbs, black pepper, cumin, paprika, oregano; chopped dill, cilantro and parsley; Sun-dried tomatoes, mushrooms, raw smoked sausage. And if you use it, the cheese will turn out to be healthier and get rid of the unpleasant odor inherent in “goat products”.

Video: hard cheese at home

Homemade mascarpone

Traditional mascarpone is made by mixing hot cream and tartaric acid, which at home is replaced with lemon. But if you need to quickly find an alternative to the famous cheese, you can use cottage cheese and a mixer. In terms of consistency and taste, the replacement comes out quite decent.

You will need:

• 500 g of cottage cheese;
• 250 g of heavy cream;
• 1–1.5 st. l. butter.

Cooking.

1. Cool the cream.

   

   Leave the cream at the bottom of the refrigerator, at the top and on the door the temperature will be slightly higher than you need

2. Leave the butter to soften on the table at room temperature.

   

   You do not need to heat the oil, it should not be warm

3. Beat cottage cheese with butter until smooth and remove to cool with cream for half an hour.

   

   Break up grains until smooth.

4. Again, arm yourself with a mixer and start whipping the curd-butter mass, gradually pouring cream into it. Be careful, you may not need all the cream indicated in the recipe. The cheese should be soft, fluffy, but able to retain its shape.

   

   While whisking, keep an eye on the consistency of the mass

5. Cooked homemade mascarpone immediately start up. It is stored for a short time - no more than 3 days.

   

   Let not by classic recipe but the mascarpone will turn out very good

Video: cooking Adyghe cheese according to an old recipe

Homemade cheese is tasty, healthy, has a delicate texture, goes well with the most various additives and opens up a lot of room for imagination. So much so that many, after the very first try, turn into enthusiastic cheese makers who do not recognize the store product!

Perhaps there is no such person who would not love curd cheese. The product with the most delicate creamy taste and pleasant aroma can easily complement any dish or become great option light snack. But, unfortunately, in the modern market of dairy products, it is becoming increasingly difficult to find high-quality curd cheese that would be as useful as possible and not lose its taste.

However, do not despair, because at the moment there are many recipes for the presented product, which every housewife can master.

Classic homemade curd cheese

Who doesn't love homemade cottage cheese? Apart from great taste, the presented product is also rich in vitamins and minerals. One piece of cheese contains vitamins A, D, E, B1, B2, B12, PP, C, as well as calcium.

According to many highly qualified nutritionists, 100 gr. The presented product will help saturate the body with a daily dose of macronutrients.

To make delicious curd cheese you need to take:

• 1 kg fresh fermented milk product
• 1 liter of milk
• 2 chicken eggs
• 120 g butter
• spices

How to make curd cheese at home:

1. Pour milk into a large container and boil. Gradually add cottage cheese to the heated liquid. Boil the resulting mass for 5 minutes. over low heat until whey is released
2. Cool the prepared curd mass slightly and carefully place in cheesecloth. Hang the cloth with the product over the sink so that the whey can completely peel off the mass
3. Take the eggs, separate the yolks from the whites. Combine the egg mass with pre-melted butter, mix well. In the resulting mixture, add 1 teaspoon of soda and salt at your discretion
4. When the curd mass dries, remove it from the gauze bag. Mix the resulting product with egg mixture. Season to taste
5. The prepared curd mass must be boiled in a water bath for 10 minutes. Cheese should be liquid and stretch well
6. Pour the resulting mass into a pre-oiled form and press down with something heavy on top, creating a press effect.
7. take away cheese product in the refrigerator for 2-3 hours. After the recommended time, it can be taken out, cut and eaten.

Cottage cheese boiled cheese with mold

Perhaps everyone has heard about the wonderful blue cheeses. The exquisite product is a wonderful addition to any dish and is considered a real delicacy. However, not everyone has enough money to try the presented variety. Luckily cook this product you can do it yourself, especially since cooking homemade cheese is very simple!

To prepare homemade boiled blue cheese you will need:

• 500 g fresh homemade fermented milk product
• 75 g butter
• 200 ml cream or sour cream
• 1 egg
• salt and spices

How to cook homemade boiled cheese? The sequence is:

1. Transfer the cottage cheese to a large saucepan. Remove the container in a warm, poorly lit place for 3 to 4 days. It is during this period that the product will be covered with food mold and acquire a characteristic taste and smell. In order to receive quality cheese, cottage cheese must be homemade. A store-bought product will not be able to develop food mold that would be safe for health.
2. Pass the curdled cottage cheese through a meat grinder. Add cream, salt, spices and melted butter to the resulting mass.
3. Next, you need to cook the cheese over low heat until it acquires a homogeneous consistency.
4. Pour the chicken egg into the prepared cheese mass, mix thoroughly and heat well, while not boiling
5. Remove cheese from heat, cool and pour into greased molds.
6. Install a press on the mass and put it in the cold for 120 - 180 minutes. During the time presented, it is necessary to constantly remove excess serum as it is excreted.

Do-it-yourself suluguni cheese from cottage cheese

Suluguni cheese is a favorite snack of many people. It is known that original product made from buffalo milk, which gives it its characteristic whiteness, rich taste and smell. However, in order to treat yourself and loved ones to delicious homemade suluguni cheese, it is not necessary to look for rare ingredients. The presented product can be made at home from ingredients available to all.

In order to make homemade suluguni cheese you need:

• 10.2 liters fresh cow's milk
• 1 g pepsin (needed to make starter)
• wine vinegar

Cooking processes homemade suluguni It is recommended to split it into 2 stages.

First stage. Making natural curd

1. Separate 200 ml of milk from the main mass. Heat the liquid to room temperature, add pepsin and 2 teaspoons of wine vinegar
2. The remaining 10 liters of milk are filtered through gauze or a sieve with a fine mesh into a large container. The liquid must be heated to a temperature of 30 ° C, but not boiled, and mixed with the whey prepared earlier. We clean the resulting mixture in a warm dark place for half an hour.
3. After the recommended time has elapsed, we take out the infused milk and put it on slow fire for 5 minutes to let the serum continue to clot. The resulting cottage cheese is separated from the walls of the pan

Second phase. Suluguni cooking

1. Cooked cottage cheese fill with whey, with an average concentration of salt. We remove to wander in a warm place for 120 - 180 minutes. In order to make sure that the cheese is ready, it is necessary to cut off a thin strip from it and throw it into hot water for 1 - 2 minutes. If the cut piece is not torn, but only slightly stretched out, the cheese is ready.
2. We take out the prepared product from a dark place, drain the excess liquid and cut it into strips 2 cm wide. Throw the resulting pieces into hot water so that they stick together. When the strips are completely melted and the cheese acquires a uniform consistency, the product can be removed from the heat. We form a head from boiled cheese
3. We cool the finished product. After that, the cheese can be cut and served.

Do-it-yourself processed cottage cheese cheese

Processed cheese is a favorite treat for both children and adults. Easy creamy taste and a pleasant aroma can not leave anyone indifferent. However, in order to enjoy delicious product, it is no longer necessary to go to the store for it, because you can cook processed cheese Houses.

In order to cook processed cheese at home, you need to take:

• 500 ml milk
• 1 chicken egg
• 50 g butter
• fructose

Here is the sequence of how to make natural processed cheese:

1. Combine milk and cottage cheese in a container and put on medium fire to warm up the mass. It is necessary to warm the mixture until the protein begins to separate from the whey.
2. Put the resulting curd mass in cheesecloth and drain excess moisture.
3. While the whey separates from the cheese base, beat the chicken egg well. Add ½ teaspoon fructose, ¼ teaspoon baking soda, and 1 teaspoon salt to the mixture.
4. We take out dry cottage cheese from their gauze and mix with the egg mass. We spread the prepared curd mass in a saucepan with a dense bottom, previously greased with butter, and begin to heat in a water bath, stirring constantly. It is important to ensure that the cheese does not boil. Otherwise, it will become too soft and will not hold its shape.
5. After heating, pour the cheese into molds and cool. In order for the product to infuse better and acquire a solid structure, you should put it in the refrigerator for 12 hours. After the recommended time has elapsed, the cheese can be taken out, cut and eaten.

Homemade curd cheese Mascarpone

Probably every housewife has heard and would like to cook exquisite lightweight dessert cheesecake, which is based on no less noble Mascarpone cheese. Unfortunately, the store product is very expensive and not everyone can afford it. The solution to this problem can be the preparation of the most delicious homemade Mascarpone for cottage cheese cheesecake.

To prepare mascarpone we need:

• 200 g fresh fermented milk product
• 200 ml cream increased percentage fat content (33%)
• sugar

Here is a recipe for making homemade mascarpone:

1. Thoroughly rub the cottage cheese until a uniform consistency is obtained. Pour cold cream into the resulting mass and beat thoroughly with a mixer until a homogeneous fluffy mass is obtained.
2. Whilst beating, add a tablespoon of sugar to the Mascarpone.
3. We spread the made cheese in a mold and put it in the refrigerator for 1 - 2 hours

In order for Mascarpone to have a denser structure, it is recommended to add a chicken egg to it. In the process of cooking, gently mix the presented ingredient with sugar and beat into the main curd mass. G

When preparing cheese for Mascarpone cheesecake, it is recommended to use proteins, as this part of the egg can perfectly hold together the main ingredients and retain its original White color. When adding the yolk, the mass may turn into a light color. yellow and slightly change its structure.

Philadelphia homemade curd cheese

Sushi Philadelphia is one of the favorite dishes of gourmets and fans Japanese cuisine. Many have tried to do this dish on one's own. However, for the preparation of sushi, it is necessary to use Philadelphia cheese, which not everyone can buy.

Fortunately, for many fans of homemade Japanese cuisine, you can make the presented cheese mass yourself without spending extra money.

To make Philadelphia cheese, we need:

• 500 g fresh fermented milk product
• 200 ml high fat cream (33%)
• 200 ml sour cream

The recipe for how to make Philadelphia curd cheese yourself is as follows:

1. Pour the cream into a bowl and start whisking. The liquid should thicken
2. Add cottage cheese to the resulting creamy mass, mix until a homogeneous consistency is formed. To facilitate the process of combining products, start gradually adding sour cream. As a result, a homogeneous mass should be obtained, resembling a cream in its consistency.
3. Ready homogeneous mass from curd cheese, pour into a previously prepared container and remove to infuse in the cold for 24 hours. After the recommended time has elapsed, the cheese can be taken out and used as an addition to dishes or simply eaten.

Do-it-yourself cheese product - tasty and healthy food. Making cheese from cottage cheese has never been so easy! With a little effort, spending time and getting enough practice, every housewife will be able to prepare a quality product that is superior to store goods in all respects. Bon appetit!

Processed cheese is considered to be universal dish. It is often added to salads, used as self snacks. Store products are crammed with artificial additives and flavor enhancers. After reading the composition of processed cheese, the consumer will often lose the desire to use it. Having decided to make such a product on their own, many housewives clutch their heads, not knowing where to start. However, in practice, everything is not as difficult as it might seem at first glance.

Processed cottage cheese cheese: a classic of the genre

• butter - 95-110 gr.
• soda - 20 gr.
• quail eggs - 4 pcs.
• salt - to taste
• cottage cheese - 500-600 gr.
• seasonings - optional
• dried or fresh herbs- taste

1. To prepare the base for cooking cheese, put the pan on the stove, fill it with water up to half. Take a container of smaller diameter in advance, which will be placed in the main pan when using a water bath. Put curd in it. The mixture for making processed cheese is made quickly.
2. Add slightly melted butter to the curd, then mix eggs and soda with the total mass (can be replaced with baking powder for dough). Do not add ice cream butter, otherwise you will not be able to avoid product inhomogeneity.
3. Take a meat grinder or food processor, pass the curd granular mass through the device. If you have a blender in your kitchen, it is best for this process. Turn the mixture into a homogeneous mass, eliminating lumps and graininess. You can use a fork or a whisk if you wish, depending on the circumstances.
4. When the water in a large saucepan boils, reduce the burner to medium power, put the curd mixture in a water bath. Do not forget to stir the composition, do not allow the first container to touch the bottom of a large saucepan. After 4-5 minutes, the curd mass will look like melted cheese (viscous paste).
5. Stir the mixture until smooth so that eventually the curd breaks up into grains no larger than grains. table salt. Remove cheese from steam bath, add spices and salt to taste.
6. You can make a unique cheese by adding various flavoring spices and additives to the prepared composition. To improve the taste, add finely chopped champignons, as well as herbs with garlic. Processed cheese can be supplemented not only with a side dish, but also with sweeteners, such as jam or grated berries.
7. Stir before use finished mass and package in a container for long-term storage. Leave the cheese in the refrigerator for several hours to thicken and finally infuse. The shelf life of the finished product usually does not exceed 5 days.

Cottage cheese does not melt: what to do

Do not be upset if the cheese does not turn out the first time. You may encounter difficulty in which the cottage cheese does not want to melt under any pretext. Consider possible options problem solving.

1. The curd mass may not melt completely and leave noticeable lumps among a homogeneous paste, in which case a little more soda should be added. If the particles of the mixture are small, at the end of cooking, leave the cheese to cool, they will dissolve themselves.
2. The melting of cottage cheese directly depends on its quality. It doesn't matter how much fat it contains. The main thing is that the product should not be diluted or frozen, only completely welcome. natural composition. If cottage cheese good quality, its melting will begin in the first minutes. In cases where, after a quarter of an hour, the consistency of the composition remains unchanged, we can assume that everything is gone. From cottage cheese that has not succumbed to processing, cheese cannot be made.

Important!
Some housewives are faced with a problem when all the cottage cheese, with the exception of small grains, has melted. Even an extra serving of soda does not help. In this case, do not suffer, remove the composition from the fire and proceed to further manipulations. Otherwise, you risk irrevocably spoiling the product.

• butter - 120 gr.
• milk with a fat content of 3.2% - 1 l.
• salt - 20 gr.
• soda - 20 gr.
• cottage cheese - 0.9-1 kg.

1. Put the pan on the stove, pour milk into it and leave it on medium heat until the first bubbles appear. At this time, pass the cottage cheese through a kitchen sieve so that it breaks up into small grains.
2. As soon as the milk reaches required temperature boil, reduce the burner to low power. Pour the curd product, knead the composition with a wooden spatula.
3. After 3-5 minutes, you will notice that the composition begins to disintegrate. You will end up with two sections, which consist of whey (liquid with a yellowish tint) and individual curd clots.
4. Continue to stir the product until the whey is almost transparent. As practice shows, these manipulations will take about 5 minutes. Next, remove the container from the heat, proceed to the next step.
5. Prepare a wide container and a sieve, dishes will be needed to separate the whey and curd mass. Some housewives prefer to throw the composition into a colander, after lining it with gauze.
6. Pour the product into the filter, wait until all the liquid drains. Press a little on the cottage cheese with your hands, tie the gauze edges, making a bag. Hang it over the basin, leave for 1 hour.
7. Chop the butter into cubes, transfer to a deep glass or ceramic bowl. Place in the microwave on the edge of the turntable. Melt the product completely, mix into the curd.
8. Pour salt, soda, beat the finished mixture with a mixer or use a blender. The main thing is to bring the mass to complete uniformity. It should not contain lumps, otherwise the cottage cheese will turn out to be of poor quality.
9. Next, melt the composition in a convenient way. You can pour it into a thick-bottomed saucepan, then put it on the stove. Or make a water / steam bath, with which the languor will be safe.
10. When the mixture dissolves, it will resemble a viscous paste. It is easy to check readiness: lower the fork inward and remove it. If you see threads stretching from the total mass, the cheese is ready.
11. Remove the product from the stove, pour into heat-resistant containers. Cool to room temperature, then refrigerate for storage. The exposure period should not exceed one week.
12. If you follow the instructions, at the exit you will receive 750 gr. melted homemade cheese. Lubricate a crispy bun with it, prepare a salad, after mixing the product with paprika, herbs, ham or pickles.

Sweet melted cocoa-based cheese

• soda - 8 gr.
• cottage cheese - 175 gr.
• cocoa powder - 10 gr.
• honey (can be substituted cane sugar) - 25 gr.

1. Sift cocoa powder through a fine kitchen sieve, rub the cottage cheese. Mix the listed components, add soda to them. Bring the mass to homogeneity, as far as possible. Leave the composition for a quarter of an hour for partial infusion.
2. Choose 2 pans of different sizes (large and medium). Mark the infused mass in a smaller diameter, pour water into a large one. Put one container in another, bring the liquid to a boil over medium heat.
3. In the end, you will water bath at which the curd starts to melt. Simmer the mass for 8 minutes, stirring constantly with a wooden spatula. As soon as the granules dissolve, pour in the melted honey, soak for another 2 minutes.
4. Pour the mass into a heat-resistant mold, a food container with a lid will do. Some housewives prefer to pour the cheese into ice cells, and then leave the mass to solidify. Before serving, the cheese is pierced with toothpicks and sprinkled with grated chocolate.

It is easy to make processed cheese at home if you have an idea about the basic technologies. Consider traditional recipe based on cottage cheese, try to make a viscous product from fatty (preferably cow's) milk. Indulge your ancestors with sweet cheese made from cocoa powder. Add additional components optional (paprika, horseradish, mushrooms, ham, smoked sausages And so on).

Video: homemade processed cheese