Making cheese from cottage cheese is a simple recipe. Do-it-yourself mascarpone curd cheese

I am glad to welcome you, dear friends and girlfriends of ours! I have no doubt that since the last issue of our blog you have missed me and got really hungry, and today you wandered here in the hope of getting a new recipe - healthy, simple and deliciously delicious! I won’t languish for a long time, you still have to run to the grocery store, because you won’t be able to make curd cheese at home from improvised ingredients. Only the freshest cottage cheese can turn into a lush, tender mass that will delight both your figure and hungry households!

"Hochland" with fragrant herbs

After I was the only active destroyer of syrniki at home, I had to turn over a lot of information on the Internet, trying to find a recipe that would satisfy the tastes of my family, because I didn’t want to give up the most useful fermented milk product, and pancakes with curd filling are my sore subject (or hands too clumsy, or they do not grow from there). Until recently, I was sure that the numerous sandwich cheeses on store shelves are an expensive exotic delicacy from France or Germany, and quite by accident I discovered that you can cook something similar on your own, and very simply! Believe it or not, I got it right the first time!

Ingredients:

• 220 gr. fresh homemade cottage cheese;
• 3 garlic cloves;
• 95 ml of fat thick sour cream;
• a small bunch of dill, cilantro, parsley;
• 12-14 gr. salt (salty lovers can use a little more).

Cooking:

1. Armed with a blender, turn the garlic and herbs into a fragrant emerald mass. You can first chop the ingredients with a knife, then the process will be simplified, the fragrant leaves will become a homogeneous paste in a few seconds. If you like greens in small pieces, then do not use a blender, a sharp knife is enough.
2. Cottage cheese also grind with a blender, just mix it with sour cream and salt. There should be no lumps, only a homogeneous thick paste!
3. Combine the green and snow-white masses, mix gently with a spatula and refrigerate. You can cook sandwiches in an hour and a half, when the curd mixture hardens a little.

The delicacy is stored for quite a long time (I guess, because we eat it much faster than the cheese goes bad), but be sure to cover it with a lid, otherwise the amazing aroma will fill the entire refrigerator, and the curd yummy will be much less fragrant.

After watching the video, you will learn how to make homemade cream cheese (cream cheese):

"Almette": creamy curd delicacy

Ingredients:

• 115 gr. village cottage cheese;
• garlic cloves and salt (to your taste);
• 65-75 ml of yogurt without additives or butter;
• greens, sausage, cucumbers.

Cooking:

1. Turn the cottage cheese with a blender into a tender lush mass without lumps, put butter or yogurt a few minutes before the end of the process.
2. Add crushed garlic cloves, herbs, salt to the creamy curd.

If you add your favorite fillers (spicy cucumbers, smoked meats), you will get the best pasta for morning toasts. I made it with greens and sausage, it turned out very tasty!

Creamy Mascarpone

I am sure that you often come across the beautiful and mysterious word “mascarpone” in recipes or when watching cooking shows. What is this outlandish product and how to make it yourself? I will tell you a little secret - ordinary cottage cheese is hidden behind this miracle word, but in a slightly modified form. You can use it as your heart desires: in cakes, muffins, pies, casseroles, and if you are too lazy to mess around with pastries, you can spread it on bread (and this happens to me if the stomach requires immediate satisfaction, and the refrigerator refuses to pamper me with a treat, such a slacker). Keep the step by step recipe!

Ingredients:

• 215 gr. rustic fresh cottage cheese;
• 205 ml freshly picked cream.

Cooking:

1. Do not be too lazy to wipe the cottage cheese through the fine gratings of a metal sieve twice. I warn you right away that not everyone has the patience for this, my husband prefers to retire from the kitchen as soon as he sees cottage cheese on the table.
2. Pour in cold fresh cream and stir at low speed of the mixer until the curd turns into a perfect cream, delicate and delicious consistency.

If you are not afraid of difficulties (and after rubbing the cottage cheese twice, nothing can scare you!), You can take a whisk instead of a mixer and work by hand.

Preparation of soft curd cheese from milk or kefir

After all, my head is full of holes - any fool will be able to cook curd cheese from ready-made cottage cheese, but I forgot to tell you how to make a fermented milk product from milk and turn it into cheese! Don't get angry and forgive me, I'm sorry, now I'll fix everything!

Ingredients:

• 970 ml of baked milk or kefir;
• egg (large domestic);
• favorite spices (vanilla, cardamom, nutmeg);
• 35 gr. sour cream (low fat);
• 20 ml sweet soy sauce;
• 45 gr. sugarcane sand.

Cooking:

1. In a small container, combine the egg, seasonings, granulated sugar, soy sauce and sour cream.
2. After boiling the milk, slowly and carefully, in a thin stream, introduce the fragrant sour cream mass.
3. With a weak boil of the liquid, wait until a large number of large flakes begin to form - this is your future curd delicacy.
4. While the contents of the pan continue to work on the process of curd formation, your participation will not be needed there, it is better to prepare a sieve - line it with gauze or a thin cloth.
5. Having installed a sieve over a container for draining whey, pour the contents of the pan into it, collect the fabric from above in a bag, set oppression and forget about a culinary appetizing experiment for a couple of hours.
6. Serum stopped dripping? Remove soft, tender curd cheese from the fabric, with an amazing caramel taste and aroma!

If you are not too lazy and cook openwork pancakes (I suspect that this is the best addition to the curd cheese according to this recipe), then you will get a full breakfast for the whole family. If you grease a store-bought bun, you get almost homemade cakes, because you prepared the filling yourself!

Homemade cheese from cottage cheese is prepared quite easily. But in order for such a dairy product to turn out to be really tasty for you, all prescription requirements must be strictly observed. That is why we decided to devote the presented culinary article to this topic.

General information

Eating wholesome and natural food is a completely natural desire of absolutely any person. But, unfortunately, in our time to find such products is quite difficult. In this regard, experienced chefs recommend preparing some ingredients on their own. In this article, we will talk in detail about how to make cheese at home. In addition, several recipes for different varieties of this tasty and nutritious product will be presented to your attention.

How to make homemade cottage cheese step by step

It is no secret to anyone that the preparation of this product requires special culinary knowledge. Indeed, without experience and skill, you are unlikely to get delicious cheese, even with a detailed recipe. But if you do not have the proper knowledge, then we will try to facilitate its cooking method as much as possible. This is the only way you can please your family with the most delicious creamy product that you made yourself.

So, to make homemade cheese from cottage cheese, we need:

• cow's milk (it is desirable to purchase fatty country milk) - about 500 ml;
• cottage cheese coarse-grained fat (should be taken rustic) - about 500 g;
• butter - about 50 g;
• salt, as well as table soda - ½ dessert spoon each.

Cooking process

Where to begin? As you can see, a homemade cheese recipe does not require the use of a huge variety of ingredients. And to cook it, it is not at all necessary to specially go to the hypermarket. After all, you can buy all these products in the nearest market. It is good if these components are exclusively of rural origin. After all, as you know, it is from such products that the most delicious, aromatic and healthy cheeses are obtained.

To make homemade cheese from cottage cheese on your own, the mentioned coarse-grained ingredient should be put in a large container and thoroughly rubbed with a tablespoon. Next, you need to add boiling milk to it, and then put on a small fire and, stirring regularly, cook for about 10 minutes. If you want the finished product to be as hard as possible, then the named time can be slightly increased (by about 4-6 minutes).

After the specified period, the contents of the dishes must be put in a colander or sieve, on which two-layer gauze must first be put on. After all the liquid has drained (after about 1 minute), the edges of the fabric must be lifted and the resulting mass strongly squeezed out of all remaining moisture.

After all the steps described, put the semi-finished homemade cottage cheese cheese into a clean saucepan, add salt, soft butter and table soda to it, and then keep it on low heat for about 2 minutes. In this case, the mass should be constantly stirred.

When the cheese begins to move away from the walls of the dish, it must be removed from the heat and allowed to cool at room temperature. At the end, the finished milk mass should be given the necessary shape, put in a glass or ceramic container, pre-lubricated with oil, and then put in the refrigerator for 50-80 minutes.

How to use correctly?

The presented cheese recipe at home will allow you to make a solid dairy product that can be used during the preparation of various dishes. So, pizza and sandwiches are very tasty from it. It should also be noted that such a product melts remarkably in the oven.

Processed homemade cheese: cottage cheese recipe

Surely there are few people who are indifferent to store-bought processed cheese. But, unfortunately, this product, produced by various companies, is very often flavored with all kinds of thickeners and preservatives that adversely affect the human body. In this regard, we recommend that you make your own homemade processed cheese from cottage cheese. It should be noted that this product is quite simple to manufacture. Moreover, not only you, but also your children will like it.

To independently make homemade processed cheese from cottage cheese, you need to purchase:

• cottage cheese coarse-grained rustic fat - 500 g;
• butter - about 100 g;
• rustic chicken egg - 1 pc.;
• salt, as well as table soda - 1 and ½ of a dessert spoon, respectively.

How to cook?

How to make this dish? We talked about how to make homemade hard cheese from cottage cheese above. But in order to prepare a processed dairy product, you have to proceed a little differently. To do this, you need to take a small saucepan, put all the above ingredients into it one by one and beat well until smooth with a mixer.

After the described actions, the resulting mixture must be placed in a water bath. For those who do not know what it is, we will describe this process in more detail: you need to take a large enameled basin, pour ordinary drinking water into it (fill it by about 1/3 part), and then put a metal bowl with cheese mass on it.

It is necessary to turn on a strong fire so that the water in a large container boils, and the contents of a small container must be stirred regularly. It is desirable to carry out this procedure for about 5-7 minutes. Next, you need to generously grease a glass or ceramic container with butter and pour homemade processed cheese into it.

It is advisable to leave the finished dairy product in the refrigerator for 12 hours. During this time, it should completely harden, but at the same time remain a little soft.

How to present correctly?

Now you know how homemade processed cheese is prepared. The cottage cheese recipe that was presented above may include not only the mentioned coarse-grained product, but also other ingredients. For example, self-made cheese is very tasty, to which fresh herbs, ham or mushrooms are added. You can use this product in any form. Very often it is added to pizza, salads and other hearty dishes that need to be baked in the oven.

Cooking fat-free cheese at home

Homemade cheese from low-fat cottage cheese is recommended for those who suffer from obesity, but cannot refuse such a dairy product. Moreover, those beautiful ladies who want not only to maintain their refined forms, but also their own health can use the recipe below. After all, as you know, fatty foods negatively affect the entire human vascular system.

So, the cheese recipe at home includes the following ingredients:

• skimmed milk - about 2 liters;
• freshly squeezed lemon juice - ¼ cup;
• fine sugar - a small pinch;
• medium-sized salt - ½ dessert spoon.

As you can see, all products are available to everyone.

Fast cooking method

Homemade cheese from cottage cheese, the calorie content of which does not exceed 200 energy units per 100 g, is prepared very quickly and easily. To create such a product, you need to take a large saucepan and pour all the skimmed milk into it. Next, you need to put the dishes on a small fire and heat the contents to 80 °. At the same time, it is highly not recommended to boil the dairy product.

After the liquid becomes warm, you need to add sugar and salt to it. After mixing the ingredients, you need to pour freshly squeezed lemon juice into them. These ingredients will help curdle the dairy product. So, white flakes should appear in it. After that, the saucepan must be removed from the heat and left aside (at room temperature) for about 30-35 minutes.

To make homemade cheese from cottage cheese, the contents of the dishes should be thrown onto multi-layer gauze and allowed to drain all the liquid. Moreover, the less moisture there is, the harder the product will turn out. After all the described actions, the head of homemade cheese should be put in a bowl or bowl and placed in the refrigerator.

Proper serving at the dinner table

How to serve fat-free homemade cheese to the table? The cottage cheese recipe that we presented above includes a minimum of inexpensive products. And this means that you can cook diet cheese at least every day. After it hardens in the refrigerator, it should be cut into thin slices and presented to the table along with pieces of dark bread. By the way, such a product can also be used to prepare delicious dietary salads from fresh vegetables.

Cooking goat cheese at home

Homemade goat cheese is considered the healthiest. After all, the mentioned product contains a huge amount of proteins (more than cow's milk), and is also better absorbed and easier to digest by the body. It should be especially noted that it is quite difficult to find pure goat cheese in stores. That is why we suggest you make it yourself. But for this you need to purchase the following products:

• natural goat's milk - about 2 liters;
• table vinegar - 4 large spoons;
• cumin - add to taste and desire;
• medium-sized salt - about 40 g.

Cooking process

Making delicious and healthy cheese using natural goat milk is not as difficult as it seems at first glance. However, it should be noted that such a process requires special care.

So, first you need to remove the top layer of heavy cream from the dairy product, and then pour it into a saucepan and put on medium heat. After the milk begins to boil, the temperature must be immediately reduced to the minimum value. Next, table vinegar should be added to the liquid. This should contribute to the rapid folding of the dairy product, that is, the preparation of goat curd.

As soon as a lot of white flakes form in the pan, the dishes should be immediately removed from the heat. In the future, the resulting cottage cheese must be transferred to gauze and allowed to drain completely. For the effectiveness of this procedure, it is advisable to hang the gauze bag over any dishes or sink.

Exactly 24 hours later, the cheese mass must be removed, salted, seasoned with caraway seeds and kneaded well, like dough. Next, from the resulting mixture, it is necessary to form a cake and put it in a pan. In this case, the dishes should be put on a fairly slow fire. Thus, the cheese will gradually melt, and then become thick again. After the dairy product has acquired the desired consistency, it must be cut into pieces. While the cheese has not cooled, it should be given any desired shape.

Making delicious cheese with spices

As you can see, making homemade cheese from cottage cheese is not very difficult. But if you want this product to be as tasty and fragrant as possible, it is recommended to make it using various spices.

So, in order to make such cheese on our own, we need:

• goat natural milk - about 2 liters;
• thick sour cream - about 350 g;
• country eggs with saturated yolk - 3 pcs.;
• fine salt - 3 large spoons;
• dried basil - 2 dessert spoons;
• dried garlic - 1 dessert spoon;
• dried dill - 1 dessert spoon.

Cooking spicy cheese

As you noted above, the preparation of various cheeses takes place in several stages. To begin with, you should strain the goat's milk through a strainer in order to maximally rid it of any possible dirt present. Next, you need to break all the chicken eggs and mix them together with sour cream. To make the mass as homogeneous as possible, we recommend using a mixer.

After the done actions, salt should be added to the sour cream-egg mixture and put it in milk. Without ceasing to stir for a second, all the ingredients need to be gradually brought to a boil. As a result, you should get a mass with large flakes.

After heat treatment, the contents of the pan must be poured into a colander, on which multilayer gauze should be laid in advance. After straining the product, it is necessary to add dried herbs (dill and basil) and garlic to it. In conclusion, the cheese mass must be tightly tied in cheesecloth and hung so that the remaining milk is completely glass.

After a few hours, when you have a dry curd clot left, it should be put in a deep bowl (right in the fabric), and some heavy object should be placed on top (for example, a three-liter jar filled with water). In this position, the cheese must be placed in a refrigerator, where it is desirable to keep it for about 12-14 hours.

It should be especially noted that such a fragrant product can be made not only from goat's milk, but also from cow's milk.

Cooking brynza at home

Brynza is perhaps the only cheese that goes perfectly with fresh vegetables and herbs. To prepare it, we need:

• cow's milk with a fat content of 3.2% - 1 l;
• thick sour cream 20% - 3 large spoons;
• freshly squeezed lemon juice - about 2 large spoons;
• fine salt - a dessert spoon.

Step by step description of the cooking method

In order for you to get delicious homemade cheese (brynza), you must strictly follow all the described requirements of the recipe. For this, it is not necessary to purchase village products. Ingredients can also be bought at a regular store.

So, to prepare such cheese, you need to pour milk into a saucepan, and then put it on a strong fire. Next, put thick sour cream into the dishes and mix everything thoroughly. After about 7 minutes, the liquid will begin to heat up. In this case, flakes should form in the pan. As soon as the curdling process begins, freshly squeezed lemon juice should be poured into the milk. After mixing the ingredients with a spoon, they should be boiled for another minute. Within this short time, the whey should finally separate.

After the described actions, the resulting product must be filtered. To do this, it must be discarded in a colander, on which multilayer gauze must first be placed. As soon as all the moisture from the cheese mass is gone, it must be salted to taste, put in a bowl and set under oppression. And the heavier the weight, the better the cheese will turn out.

After one hour, the product should be removed from the press. Then it must be put in a plastic bag and placed in the refrigerator. Homemade cheese is ready.

Proper use of the home product

As mentioned above, homemade cheese should be kept under oppression for no more than one hour. This is due to the fact that the final product you have should not be hard, but soft and with a little salty moisture. After a short exposure in the refrigerator, the cheese should be cut into small cubes. Next, they need to be beautifully placed on a freshly prepared salad of raw vegetables. By the way, for juiciness, some housewives additionally soak such a product in salt brine. However, we do not recommend doing this, since the cheese can quite easily fall apart and turn into a liquid slurry.

In order for you to get the most delicious and nutritious homemade cheese, you must follow all the requirements of the above recipes. Moreover, we recommend that you listen to the following tips.

1. The milk used to make cheese should be as fresh as possible.
2. The ingredients that you plan to additionally add to the cheese mass should be prepared in advance.
3. To get a hard cheese that will cut well on the board, you should use the heaviest oppression.
4. Homemade cheeses can be used to prepare any dish, including salads, pizzas and various sandwiches.

Homemade processed cheese is very easy to prepare, the main thing is to cook it from high-quality (real) cottage cheese. Delicious, beautiful, healthy, real processed cheese from cottage cheese.

To make processed cheese, I buy homemade cottage cheese from the market. The cottage cheese should not be sour, of any fat content. The cottage cheese that was frozen will also do. Cooking processed cheese is also a good way to process a little stale cottage cheese.

INGREDIENTS


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

COOKING METHOD

Pour water into the pan (about 1/3) and put on fire. You also need to pick up a metal bowl or a smaller saucepan, we will cook melted cheese in a water bath.
Grind cottage cheese, salt, soda and egg well in a blender.

You will get a pleasant, "fluffy", homogeneous curd mass without lumps.

Next, we shift the curd mass into a metal bowl, remove the pot of boiling water from the heat. We put the bowl on the pan and return the pan with the bowl to the fire. Water should not touch the bowl. We have built a water bath.

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

If the cottage cheese is very watery, hold the cheese in a water bath a little longer, 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 try, if necessary, add salt. Pour the cheese into a bowl or container and let cool slightly. When cooling, a film forms on the surface of the cheese, which easily disappears when mixed. Mix cheese at room temperature, cover with a lid or cling film. Put in the refrigerator until completely cool.

It is convenient to make melted cheese in the evening, and in the morning you will have delicious cheese sandwiches with a cup of coffee.

This is a basic melted cheese recipe. If the cottage cheese is low-fat, you can add 50-100 grams of butter. Processed cheese can be made with sugar and vanilla, herbs, garlic and spices can be added. It also makes good cheese without eggs. Try, experiment and make homemade cheese to your taste.

Melted cheese is considered to be a universal dish. It is often added to salads, used as an independent snack. 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 - to 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 cottage cheese, 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 will work 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 cottage cheese breaks up into grains no larger than grains of table salt. Remove the cheese mass from the 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. Before use, stir the 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 solutions to the problem.

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 a completely natural composition is welcome. If the cottage cheese is of 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 the required boiling point, 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, the 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 replaced with 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. As a result, you will get a water bath, in which the cottage cheese will begin 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 a traditional recipe based on cottage cheese, try making a gooey product from full-fat (preferably cow's) milk. Indulge your ancestors with sweet cheese made from cocoa powder. Add additional components as desired (paprika, horseradish, mushrooms, ham, smoked sausages, etc.).

Video: homemade processed cheese

Homemade cottage cheese is one of the easiest cheese recipes you can make at home. It does not require special starter cultures and enzymes, as well as complex equipment, only what every housewife has at hand. Also, the maturation of this cheese does not need to wait: it is ready almost immediately. According to this recipe, homemade cheese was prepared by our mothers and grandmothers in times of shortage, when real cheese was not to be found on the shelves. Such homemade cheese turns out to be quite tasty and nutritious. So, if you have never made cheese yourself, feel free to start with this simple recipe for homemade cheese from cottage cheese and milk.

By the way, such a product is not cheese, but rather a cheese dish. After all, cottage cheese is a type of cheese in itself, so it turns out that we make cheese from cheese =)

Ingredients

1 l.

whole milk

1 kg.

cottage cheese

3 pcs.

chicken egg

take one whole egg and 2 yolks

100 g

butter

soften

1 tsp

baking soda

1/4 tsp

salt

taste

After cooking you will receive: cheese weighing 900 - 1000 g.

Equipment

3 l.

pot

enameled or stainless steel

5 l.

pot

for a water bath

colander

skimmer

wooden or plastic

per 1 kg.

cheese mold container

gauze

Step-by-step recipe for making homemade semi-hard cheese from cottage cheese and milk

1. Pour milk into a large saucepan and bring to a boil. Reduce the fire to a minimum.
2. Add cottage cheese to milk, mix thoroughly and cook for 5 minutes, until whey separates, stirring constantly.
3. Line a colander with a double layer of gauze, put the curd mass there with a slotted spoon.
4. Leave for 15 minutes to glass serum.
5. Tie the edges of the gauze and hang the resulting knot over the sink or pan until the serum stops dripping.
6. Mix egg yolks and soft butter. Add salt, soda and beat with a mixer until an even, homogeneous mass is obtained.
7. Break the dried curd mass into small pieces and also mix with eggs and butter with a mixer.
8. Pour the resulting mixture into a saucepan, put in a water bath.
9. Bring the water in a water bath to a boil, then cook the cheese mass for 10 minutes, stirring constantly. The cheese should become sticky.
10. Transfer the cheese mass to the prepared form and put it in the refrigerator to harden for 2-3 hours. To make the cheese firmer, you can put a small weight on top.