How to make melted cheese. Sweet melted cocoa-based cheese

Today I would like to offer a recipe for making homemade cream cheese from cottage cheese. Such products, probably, are not prepared so often at home, but in vain. Home-made melted cheese turns out to be very tasty, deliciously tender, and if you add spices and additional ingredients during the cooking process, its taste will become spicy.
I would like to note that the most common “ingredients” that can be purchased at a store located near your home are perfect for preparing this product.
Homemade processed homemade cheese is much healthier than store-bought because it is natural, you know that it does not contain various E-shki, preservatives and other fillers. Soups can be prepared from homemade processed cheese, sandwiches, pita bread can be lubricated with it, it can be added to salads and various snacks. Cottage cheese for processed cheese is better to use homemade, fatty, the taste of cooked cheese depends on its quality.

Taste Info Various Snacks

Ingredients

• milk (fat content 3.2%) - 1/2 l;
• cottage cheese - 350-400 g;
• butter - 100 g;
• baking soda - 1/2 tsp;
• any vegetable oil - 1/2 tsp;
• salt (preferably fine) - 1/2 tbsp. l.

How to make homemade cream cheese from cottage cheese

Pour milk into a small saucepan or saucepan and place over medium heat.


Heat until bubbles form, but do not let it boil. As soon as bubbles begin to form on the surface of the milk, add the curd.


From this moment on, it is impossible to be distracted from the process; constantly stir the contents of the saucepan.
The curd will start curdling after 4-5 minutes.


As soon as the curd has curdled, and whey has formed in addition to it in a saucepan, turn off the fire.
Pour the curd-milk mixture into a colander, previously covered with two layers of gauze, then hang the mass, allowing the excess liquid to drain.


Melt the butter in a saucepan or saucepan or frying pan.

Add salt, soda and mix thoroughly, carefully introduce the cottage cheese.


The process of cooking processed cheese lasts 13-15 minutes, all this time you need to continuously mix the contents.


After a while, the mass will begin to thicken, when it ceases to resemble cottage cheese, it's time to remove the stewpan from the heat. Cool the cheese a little, and then transfer it to a pre-prepared form, which is recommended to be lightly oiled. Gently level the surface with a spatula or tablespoon


Let cool slightly and refrigerate for 3-5 hours.


Homemade processed cheese is ready and it can now be eaten.

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Homemade processed cheese "Yantar"

What kind of sandwich cheese you can’t take from the store shelf, regardless of the price, the composition will scare you at worst, at best it will confuse you with a mass of incomprehensible words. And home-made cheese - here it is, made from natural cottage cheese (you can heat it yourself from farm kefir), plus soda, on which your mother used to bake cookies in your childhood ... Just a wonderful product: you can spread such home-made cheese on a roll for children to school, and add to cheese soup. How would your husband rate it? In general, the recipe is simple - read, memorize and cook!

You need:

• 500 g of cottage cheese (sour-milk, without "chemistry" - this is important),
• 1 teaspoon soda
• a pinch of salt
• 0.5 teaspoon "Provencal" or "Italian herbs".

Amber type cheese recipe step by step

Prepare cottage cheese (in this case, it was heated at home from kefir). The cheese should not be too watery, so before “melting” it sagged for 20 minutes in a metal sieve so that the whey is glass.


Now build a device for a water bath. As a rule, two pans are taken: one is larger, the other is smaller. Water is poured into the first, another pan is placed in this water. Place the cheese in the second saucepan, rubbing it a little with a spoon from lumps. Add soda.


Put the pots on the fire. When the water in the lower container boils, the curd will begin to melt. Do not go far, stir it - and at the same time keep an eye on whether everything is fine with it and whether lumps remain in the cheese. If you have boiled homemade Yantar for about 10 minutes, but grains and grains of cottage cheese are still present in it, add another pinch of soda.

The melted cheese should be about this consistency.

When the cheese seems homogeneous to you, that is, it reaches the desired melted consistency, salt it and add aromatic herbs.




Everything, now it can be removed from the water bath and quickly (it will immediately begin to solidify) transferred to the prepared tray.


Well, when it has cooled down completely, take the tray to the refrigerator - it can be stored there for up to five days ... If it “lives” for so long, of course.


This is not only a great option for sandwiches, but also a whole field for experimentation. Yes, for example, instead of "Italian herbs" you can add to the cheese: pieces of red hot pepper (fresh or dried); dill, salt and garlic; mushrooms fried with onions; finely chopped ham ... But such cheese is not very suitable for baking - it melts too quickly, and burns instead of an appetizing crust (unless you add it five minutes before the dish is ready).


Good luck! And delicious sandwiches!

Amber, Orbita, Omichka. With these words, probably, many have associations with processed cheese. Delicious sticks in foil packaging have settled on store shelves since Soviet times, but the composition of today's cheeses leaves much to be desired. But our hands are not for boredom? Let's make them cream cheese from cottage cheese at home. There is no need to be afraid, it is easy and completely short. But the taste - you will lick your fingers. The finished product, flavored with herbs and spices, can be spread on breakfast sandwiches for a whole week, or, for example, make a lavash roll with Jewish salad.

How to make melted cheese at home

Ingredients:

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

Preparation of processed cheese from cottage cheese

Kneading cottage cheese with the rest of the ingredients is so fast that it is better to immediately put water in a saucepan for a steam bath. Pour in 2/3 of the ladle and boil.

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

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

We use the nozzle for the blender "knife" (submersible) in order to turn the mixture into a homogeneous one.

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

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

If you have ever made hot sandwiches in the microwave, then you have already seen a similar process. When hard cheese starts to melt, it looks about the same.

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

If you like cottage cheese pastries, take note

Now favorite seasonings and salt are used. I used a mixture of spices for adjika, it turned out very tasty as a result.

Supplement options are varied and totally up to your taste! For example, you can add fresh chopped herbs and garlic, you can season the cheese with chopped olives or vegetables.

Stir the mixture and pour into moulds.

We cover the melted cheese with cling film so that it does not become covered with a thickened crust on top. After a few hours, the processed cottage cheese cheese will be completely ready. This is how easy it is to make delicious treats at home.

What to do if the cottage cheese does not melt?

• Poor quality curd. He lies in a lump in a water bath and does not want to melt at all. It will be great if you choose cottage cheese for making cheese, farm, rustic, bought from trusted sellers. Please note: in the market for such people there is always a line for shopping. I used both village cottage cheese and cottage cheese from the supermarket (just in the photo recipe I have a product from the company "Udoevo" 9% fat)
• Good cottage cheese begins to melt almost immediately. You should not wait 30-40 minutes thinking that the product is about to start melting. It is better to immediately remove the container from the water bath and attach the mixture to or.
• If small lumps remain in the curd mixture, you can add a pinch of soda additionally. Do not overdo it with the amount of soda, its excess will spoil the taste of the product. Keep in mind that very small grains can disperse later, during the infusion of cheese.
• Watch the melt time. If you overexpose the curd mass in a water bath, the reverse process may start and the mixture will begin to turn into curd again, clumping.

I hope that my experience will be useful to you and you will get the best processed cheese at home, which can not even be compared to the store in taste.
On our video channel in You Tube I posted a video recipe for cream cheese from cottage cheese, I hope you enjoy it =)

Bon appetit!

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The list of dairy products is very diverse, but they are all useful and loved by most people. Processed cheeses are also included - a delicacy that was first prepared by Swiss chefs. You may be surprised: you can not only buy this product, but also make it yourself at home. Read what it is useful for and how to prepare it correctly.

Processed cheese composition

The product is rich in amino acids, proteins, it contains fats, saturated acids. Processed cheese contains a lot of phosphorus, calcium, and vitamins. It has a curd base, butter, cream, milk powder, citric acid, and sometimes water. A very important component of raw materials is melting salts. It should be noted that the product is stored for a relatively long time. According to the chemical composition and production technology, the following types of curds are distinguished:

1. Chunky. Made from rennet cheese (50-70% fat), other dairy products. This cheese is easy to cut, it has a bright taste.
2. Sausages. Prepared from low-fat cheese with an admixture of rennet and other dairy products. Often they are peppered, seasoned with cumin.
3. Pasty. A very oily product.
4. Sweet. Sugar, other sweeteners and flavor enhancers are added there: cocoa, chicory, syrups, coffee, nuts, honey.

Benefit and harm

The use of absolutely any product in one way or another affects our body. All people who love this product should know about the benefits and harms of processed cheese. It is well absorbed by the body, contains not too much cholesterol. It contains a lot of calcium, phosphorus, which are necessary for strengthening bones, nails, hair. The product contains vitamins A, E, D. Be sure to mention that there is a lot of casein protein in melted cheeses, which is a source of amino acids. There are practically no carbohydrates in the product.

It's time to clarify whether the product has what we used to call a fly in the ointment. So, there is too much sodium in melted cheese, which means that they are not quite suitable for people suffering from hypertension and other diseases of the heart and blood vessels. The purchased product contains phosphate and chemical additives that can cause allergic reactions. In addition, these substances are harmful to people who have kidney problems. Curds are not particularly useful for those who have increased acidity of gastric juice. Fans of diets will have to refuse them, because the products are very high in calories.

How to make processed cheese at home

The procedure is ridiculously simple and fast. It is important to choose high-quality products that you may need: fresh non-sour cottage cheese, milk, butter, sour cream, herbal ingredients. You can make processed cheese at home with different flavors, such as mushrooms or bacon. Products are ground through a sieve, or whipped with a blender. Then they need to be put on the stove. When the melting temperature of the cheese is reached, the consistency of the products will begin to change and become homogeneous. After that, it is necessary to pour the mass into molds and cool.

In a slow cooker

This appliance is great for food preparation. Beforehand, all the components that are included in the recipe of your choice should be whipped with a blender or rubbed in another way convenient for you. Then they are transferred to the bowl of the device. Processed cheese in a slow cooker should be cooked in the mode that maintains a temperature of 95-100 degrees. Stir the products all the time, as soon as the cheese mass begins to thicken, turn off the device and pour it into small molds.

Processed Cheese Recipes

If you decide to abandon the store product, you will not regret it. There are a huge number of processed cheese recipes, from classic to exotic. By experimenting, you can make an analogue of any store product: Viola, Yantar, Druzhba and many others. Use seasonings and spices to add new flavors to the dish. The main immutable rule of a successful result is to use only fresh, high-quality products.

Home

• Cooking time: 45 min.
• Number of servings: 18 persons.
• Calorie content of the dish: 4325 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty: medium.

Be the first to learn the recipe for homemade processed cheese with milk. The products that are included are very simple and affordable. Among them there is cottage cheese and you need to know that it is preferable to take homemade. If you use a store-bought one, then make sure that it is from a reliable manufacturer, fresh and of high quality.

Ingredients:

• cottage cheese - 2 kg;
• dried parsley - a few pinches;
• butter - 240 g;
• garlic - 6 cloves;
• milk - 2 l;
• soda - 2 tsp;
• salt - 2 tsp

Cooking method:

1. Remove the butter from the refrigerator, wait a bit for it to become soft at room temperature.
2. Grind cottage cheese through a sieve. Put it in a thick-walled enameled container. Add butter, cut into small pieces, soda. Salt.
3. Place the pot on the lowest heat. Pour in the milk. Without stopping to interfere in the process, cook the food for 20-25 minutes. The mixture should not boil, but melt, acquiring uniformity.
4. As soon as the mass begins to thicken, remove it from the heat. Place dried herbs, crushed garlic in it, and mix thoroughly.
5. Spoon mixture into oiled containers. Soak it for 9-10 hours in the refrigerator until it cools completely.

Amber at home

• Cooking time: 125 min.
• Number of servings: 25 persons.
• Calorie content of the dish: 6685 kcal.
• Purpose: snack.
• Kitchen: home.
• Difficulty: medium.

Processed Yantar cheese at home is much tastier than store-bought. It is very nutritious. It is very simple to make it, and every housewife will easily find the necessary products in her refrigerator. Having prepared such processed cheese with your own hands, you will seriously surprise your relatives. Even those people who do not eat cottage cheese under any pretext will be happy to use such a product.

Ingredients:

• cottage cheese - 3 kg;
• soda - 3 tsp;
• butter - 0.6 kg;
• salt - 3 tsp;
• eggs - 6 pcs.

Cooking method:

1. Using a blender, turn cottage cheese, soft butter, eggs into a homogeneous mass. Add soda and salt. Mix thoroughly.
2. Place the saucepan with the curd mixture in a water bath. Melt the products.
3. Prepare buttered molds. As soon as the mass begins to thicken, pour over them. Chill the cheeses in the refrigerator. They will be ready after 8-12 hours.

Omichka

• Cooking time: 45 min.
• Servings: 2 persons.
• Calorie content of the dish: 898 kcal.
• Purpose: dessert.
• Kitchen: home.
• Difficulty: medium.

Sweet dessert cheese Omichka at home is as easy to prepare as all other types. Such a product is guaranteed to please your kids, even if they do not recognize anything dairy. The amount of vanillin and sugar, which is indicated in the following recipe, you can change to your liking. This will not affect the consistency of the finished product, only the degree of sweetness.

Ingredients:

• cottage cheese - 0.6 kg;
• eggs - 2 pcs.;
• sugar - 4 tbsp. l.;
• butter - 100 g;
• vanillin - 10 g;
• soda - 2 tsp

Cooking method:

1. Pour cottage cheese into a bowl. Put soft butter here, add sugar, vanillin and soda. Beat in the eggs.
2. Using a blender, make a smooth puree from the products.
3. Transfer the mass that came out of you into a thick saucepan and put on the smallest fire. Boil for 25 minutes without stopping stirring.
4. Remove mixture from heat. You can beat it with a blender again or leave it as it is. Pour it into molds, lining them with cling film inside, and cool.
5. As soon as the cheese has cooled, it can be served at the table. The product is very easy to spread on crackers, cookies.

Homemade processed cheese - cooking secrets

Cooking tips to help you:

1. Homemade processed cheese will be stretchy and soft while hot. When cooled, it should become firm, but not crunchy or crumble.
2. It is preferable to make processed cheese in a water bath, as this reduces the risk that it will burn. The stirring must be constant. When the mass begins to thicken, it will be difficult for you to use an ordinary and even a wooden spoon. Try mashing it with a potato masher.
3. Strain the curd from whey through cheesecloth.
4. By adding this or that amount of butter and cream, adjust the fat content of your product.
5. From a kilogram of cottage cheese, a cheese weighing 650-700 grams is obtained.

Video

Real processed cheese is made from rennet cheeses with the addition of milk / milk powder, butter, water and melter salt. Sometimes cottage cheese is added in an amount of 5% of the total mass of raw materials. Sodium citrate or disubstituted sodium phosphate is used as the melting salt.

Processed cheese from cottage cheese is not "processed cheese" and is called "Processed cheese product"
No eggs, starch, flour, soy and other "gastronomic joys" are used in real processed cheese.

Three cheese on a fine grater. Put the cheese in a suitable container. Add melting salt - sodium citrate.
Salt melter - sodium citrate is prepared as follows.
Citric acid - 3.2 gr
Baking soda - 3 gr

We mix lemon and soda in a glass and add water - 35 gr. (It is correct to add water as much as lemons and soda were taken, that is, 6.2 g, but then it is difficult to evenly mix sodium citrate with cheese). At the end of the reaction we get sodium citrate.

Mix well the cheese with melting salt. Leave the mass to swell in a cool place for 1-2 hours.
In a saucepan heated in a water bath, spread the cheese mass. The water in the lower pan should not boil, the water temperature is + 82-85 gr (the smallest burner fire)
Mix the melted cheese with a mixer. Pour in the remaining water - 30 gr. Stir and add butter (softened). We continue to mix.
The cheese mass should be homogeneous. Cheese should stretch with thin threads.
The cheese is ready. If it is poured into molds, then after cooling it will have the consistency of cheese, sold in foil packaging, such as "Friendship"

In order for the cheese to have a smearing consistency, a little milk must be added to the mass, I used 3.2% fat milk, it is difficult to say exactly how much milk to add, since this will depend on many factors, so we will find out experimentally. Milk should be added little by little, mixing well.
The mass will become quite liquid and stop stretching. Pour the cheese into a mold and cool.

A few notes.
The taste of processed cheese will be similar to the taste of the hard cheese from which you make it, or a mixture of flavors if there were several cheeses. The taste is affected by the melting salt used.
Cheese can turn out to be very small grains in consistency. After standing in the refrigerator for 3-4 days, the cheese will lose its grains. According to the consistency and taste, processed cheese is better in a day.

In the manufacture of cheese of a spreadable consistency in a mold, when cooled, stratification into thick and liquid masses can occur, they must be mixed well with a fork until smooth.

At the last stage of melting, various fillers can be added to the cheese mass, such as finely chopped ham, fried or boiled mushrooms; spices such as pepper, garlic, etc., various essences, dill, parsley, etc.

Processed cheese is now expensive, and in some well-known markets it is terribly expensive. Therefore, lovers of this delicacy have no choice but to cook it on their own from cottage cheese and a few additional ingredients. In terms of quality, processed cheese made at home is in no way inferior to store-bought cheese, in addition, only natural products are used in it. And in its preparation, you can experiment with the composition and select the original taste.

In the simplest version, the minimum products:

• cottage cheese with high fat content - 500 g;
• one egg;
• butter - 100 g;
• soda, salt - one teaspoon each.

It's easy to cook. We take the butter out of the refrigerator in advance so that it thaws slightly. The cottage cheese should be soft, so we wipe it through a sieve. We mix all the ingredients.

And we begin to carefully grind them with a pusher. You can use a blender, with the help of this indispensable assistant, the process will go faster and better. If the cottage cheese is too dry, it is advisable to pour a spoon or two of milk into it. Then the mixture will become more liquid. In any case, the curd mass should turn out to be slightly oily and homogeneous.

Transfer it to a small saucepan.

We immerse this container in boiling water - in another large saucepan. There is a water bath. We melt the cottage cheese on it until a thick viscous mass is formed. It is necessary to constantly stir the cottage cheese with a spoon so that it melts not only intensively, but also evenly. It must be kept in a water bath for 10 minutes.
This is what melted cottage cheese looks like.

If desired, seasoning can be added to the cheese mixture to taste. For example, aromatic herbs, paprika, pepper, or all of these together.

Mix and pour into moulds. These can be bowls, jars or small food containers.

We send the filled containers to the refrigerator and wait until their contents harden well.

We spread delicious processed cheese on bread, decorate with fresh vegetables and enjoy.

When the cheese mass is still warm, you can add pieces of bacon, fried mushrooms, sweet peppers and sun-dried tomatoes to it. It is better for children to offer sweet fillers: jams, jams, condensed milk. Everyone chooses the taste of homemade processed cheese on their own.