Melted cheese with cottage cheese. Homemade processed cheese from cottage cheese: a recipe for Slavic cuisine

Cooking process homemade cheese not complicated, but requiring strict adherence to technology. According to some recipes, it can be eaten immediately after cooling, according to others, it can be kept under pressure for 1-2 days. Most importantly, from minimum quantity ingredients you will receive natural product, not containing harmful additives.

Homemade hard cheese from cottage cheese

• Time: 12.5 hours
• Servings: 10 persons.

To make homemade cheese from cottage cheese, choose the main component not store-bought, but natural. If you can, make it yourself. It is desirable that the rest of the components are also homemade.

Ingredients:

• cottage cheese - 1 kg;
• egg - 2 pcs.;
• butter (butter) - 0.13 kg;
• salt, soda - 1 tsp each.

Cooking method:

1. Put a frying pan on the stove, melt the butter.
2. Pour the cottage cheese, rub with a fork.
3. Separately, beat the eggs with loose ingredients until smooth.
4. Pour into the pan and melt over low heat for 10 minutes, stirring constantly.
5. Now you can add additional ingredients, giving taste and aroma to the dish - spices, seasonings, garlic, smoked meats, chopped boiled meat, herbs, etc.
6. When the curd mass begins to gather in a lump, it's time to lay it out in containers. It is recommended to take small jars (200–250 ml each) that will be completely filled. They will not have voids, excess air, they will create ideal conditions for storage.
7. Keep it in the refrigerator for at least 12 hours, and then proceed to the tasting.

Processed milk product

• Time: 40 min.
• Servings: 5 persons.
• Difficulty: accessible for beginners.

Thanks to its creamy consistency, homemade processed cheese is perfectly spread on bread, crisps. Make it tastier by adding fragrant dried herbs, fresh herbs.

Ingredients:

• cottage cheese - 500 g;
• butter (butter) - 0.1 kg;
• egg - 1 pc.;
• soda - 1 tsp;
• salt - to taste.

Cooking method:

1. Take large saucepan, fill ½ part with water, boil.
2. Pour the cottage cheese into a metal bowl that can be placed in a saucepan. cut in small pieces slightly softened butter, add it, egg and bulk ingredients.
3. Mix everything with a blender until a homogeneous consistency.
4. Put the bowl on water bath. At the same time, observe one important condition: it should not touch the water - be heated only by hot steam.
5. Cook the mass, stirring constantly, until thickened. When will she get desired consistency, add the desired fillers, mix.
6. Prepare suitable containers, pour homemade cheese into it, cool at room temperature. Close the lid, put on the shelf of the refrigerator.

With milk

• Time: 40 minutes.
• Number of servings: 15 persons.
• Difficulty: accessible for beginners.

You can also make cottage cheese cheese at home with milk. Thanks to this component, the product has a delicate creamy taste and aroma.

Ingredients:

• cottage cheese (low-fat, dry) - 1 kg;
• milk - 1 l;
• egg - 3 pcs.;
• butter (butter) - 0.1 kg;
• soda (food) - 1 tsp;
• salt - 1.5 tsp.

Cooking method:

1. Pour milk into a thick-walled saucepan, add cottage cheese, mix.
2. Put on fire, boil and cook over low heat, stirring constantly, for 10 minutes. During this time, the curd mass should melt and begin to stretch a little.
3. Pour into a colander lined with gauze folded in several layers. Let the serum drain. Can be pressed by hand.
4. Transfer the curd-milk mixture to another container (not enameled), add the remaining ingredients, mix.
5. Put on slow fire, cook the cheese at home until it becomes viscous (about 5-7 minutes). During this time, the mixture will begin to lag behind the walls.
6. Pack into prepared storage containers, cover cling film(this is an important condition so that the product does not wind up, does not dry out), put it on the refrigerator shelf.

• Time: 5 hours 15 minutes.
• Difficulty: accessible for beginners.

This homemade cottage cheese recipe contains the same ingredients that are required to make a solid product. It is softer, grainier and moister in texture due to a different cooking method.

Ingredients:

• milk - ½ l;
• cottage cheese (fatty) - ½ kg;
• butter (butter) - 50 g;
• salt - 5 g.

Cooking method:

1. Combine the first two components, put on fire, cook until whey separates.
2. Drain the liquid, discard the mass in a colander prepared in advance, let the excess liquid drain.
3. Pour into a bowl, add the rest of the ingredients, mix.
4. Transfer to gauze, tie, wring out. Hang for 4-5 hours. You can not hang it, but place the gauze bag in a colander, put a plate on top, and load on it (a jar filled with water).
5. Then package homemade cheese in prepared storage containers.

Cream cheese at home

• Time: 50 minutes.
• Number of servings: 25-26 persons.
• Difficulty: accessible for beginners.

Thanks to the addition more butter this homemade cheese acquires amazing taste and aroma. Choose only natural quality product, by no means a spread.

Ingredients:

• cottage cheese - 2 kg;
• milk - 2 l;
• egg - 6 pcs.;
• butter (butter) - 0.2 kg;
• salt - 3 tsp;
• soda - 2 tsp

Cooking method:

1. Mix the first two components, boil and boil for 12 minutes.
2. Pour into a colander lined with gauze, let the whey drain.
3. Transfer to another saucepan, add the rest of the ingredients, mix thoroughly.
4. Boil over medium heat. It is necessary that the mixture begins to stretch, melt and lag behind the walls of the dish. If all conditions are met, this will happen in 10 minutes.
5. Arrange the cheese in prepared containers, cool, store on the shelf of the refrigerator.

Rennet Recipe

• Time: 40 hours.
• Servings: 15-16 persons.
• Difficulty: difficult.

To give a delicate taste and the right consistency in curd cheeses home cooking rennets, such as pepsin, are often added. They can be purchased at a pharmacy or online.

Ingredients:

• milk (fatty) - 2.5 l;
• kefir (2.5%) - 35 g;
• water - 1.5 l;
• rennet extract- 0.5 g;
• salt - 0.2 kg.

Cooking method:

1. Heat milk to 40 °C. Separately, dilute the rennet with water (50 ml), pour it and kefir into milk.
2. Remove the saucepan from the heat, stir the mixture thoroughly, leave for 40 minutes. It is very important to cover the saucepan with a lid - the mass will take on the desired consistency at a constant temperature.
3. During this time, the mass will turn into jelly. It must be cut into pieces, about 2 cm each, transferred to a prepared colander lined with gauze and left to separate the whey for another half hour.
4. Then cover with gauze and leave to drain for a day, periodically turning over to the other side.
5. Then do brine, place the lumpy cheese there and leave for 12 hours, turning every 1.5 hours.
6. Next, take out the product, dry it paper towels, put on flat surface, cover with gauze and let "rest" for 2-3 hours.
7. Wrap with baking paper, put on the shelf of the refrigerator.

Adyghe cheese at home from cottage cheese

• Time: 3 days.
• Number of servings: 12-14 persons.
• Difficulty: accessible for beginners.

This product has a delicate sour-milk taste and a very dense structure. You can use any milk - sheep, goat or cow.

Ingredients:

• milk - 3 l;
• kefir - 1 l;
• salt - 20 g.

Cooking method:

1. Warm up the kefir. When the curd separates from the whey, drain it and leave to sour at room temperature for 2 days.
2. Heat the milk, pour in the sour whey, simmer for about 7 minutes over low heat. During this time, the milk protein will separate and float to the surface.
3. It must be collected, salted, mixed, placed in cheesecloth and allowed to drain excess liquid.
4. Then transfer everything to a container under the press, put it on the shelf of the refrigerator for a day. The resulting liquid should be drained regularly.

Video

The fat content of cottage cheese does not affect the taste and texture of processed cheese. The only condition is that the cottage cheese should not be sour and hard. You can do without turmeric, but then the cheese will have an inexpressive White color. Turmeric will provide the cheese with a soft yellow color, which will greatly increase the visual appeal of the dish.

At home, processed cheese is prepared in a water bath, so first choose two pans that are suitable in size. Put cottage cheese in a small saucepan, knead large pieces.

Break eggs, add salt.

Butter should be soft. The bar is cut into cubes and thrown into the pan.

Put soda and turmeric.

Prepared products are whipped with a blender at medium speed. After 1-2 minutes, the mass will become homogeneous. "Manual" whipping will not give such good result and the cheese will be lumpy.

Build a water bath. The cheese is boiled for 20 minutes with frequent stirring. The cheese mass will gradually become viscous, the color will change slightly.

Warm cheese is poured into molds, it is very convenient to use, at home, wide glasses or small glass jars with lids.

Chilled cheese can be served at the table. It should be remembered that fresh processed cheese will seem liquid, its consistency is similar to sour cream. To achieve density and density, you need to withstand the processed cheese for a day in the refrigerator.

It will become so thick that you can fearlessly turn the forms over, the cheese will not even “move”. processed cheese considered a sandwich, it is always served with bread.

At home, cottage cheese cheese is very similar to cheese of the famous Yantar brand, the taste is almost identical.

Having received a frozen product, you can fantasize and create new dishes. Cheese is mixed with pieces of ham or with fried mushrooms. Sometimes added smoked prunes, fresh herbs. Very delicious option snack is obtained by mixing cheese with smoked red fish.

Melted cheese with various additives can be layered thin cakes from puff pastry, fill baskets or tubes of salty shortcrust pastry.

The finished product is stored in the refrigerator for 3-4 days, the dishes should be closed.

Processed cheese from the store is not to the taste of every gourmet, so many people cook it at home using ordinary cottage cheese. Processed homemade cheese can be either solid or liquid. The advantage of solid is that it is easy to cut, and liquid has more delicate taste. In both versions, cottage cheese cheese resembles popular variety"Amber". The proposed recipes with photos will help you master the procedure for making cheese and make it easier.

Produced by Soviet GOSTs, processed cheese became famous for its unique taste. Over the years, the recipes and technologies have undergone some changes, and today's Yantar is significantly different from Soviet-style. Nowadays, it is quite common for manufacturers to add ingredients to cheese that do not have beneficial properties.

Classic cream cheese recipe

Cooking processed cheese using is quite simple, it does not require special culinary skills. Main ingredient - cottage cheese, but in addition to it, you will need a few more components. The recipe is very practical, here is its detailed description.

Cooking Ingredients:

• 300 g homemade cottage cheese high fat;
• 0.5 coffee spoon of soda;
• 0.5 tsp salt;
• eggs - one;
• 50 g butter.

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Step by step cooking recipe

• Having prepared everything necessary components, you can start the cooking process. To do delicious cheese on curd base you need to follow the instructions carefully. So, homemade cottage cheese should be placed in a medium-sized container, for example, a bowl or.

• After that, you need to drive an egg into the cottage cheese and add the required amount of soda, which will provide the mixture with the necessary density.

• So that the taste of cheese is not bland, do not forget about adding salt.
• The resulting mass must be mixed well until a homogeneous consistency. Then rub on coarse grater butter, previously frozen in . With a soft butter consistency, it can be cut into curds in medium-sized skewers.

• Now it's the blender's turn. With it, you need to beat the resulting mass until it becomes completely homogeneous and puree. The next step will be a water bath in which the cheese will melt.

• To do this, you need a small metal pan, in which you should place the mass whipped with a blender. In another container, slightly smaller in volume, you need to pour water, and after it boils, put a pan with cheese preparation on top. Don't forget to mix. It is recommended to do this with a plastic spatula, which is usually used when baking.
• As it heats up, the mass of cottage cheese will begin to thin rapidly. You need to cook the cheese for an average of 7 minutes, while constantly stirring.
• During the cooking process, the cottage cheese should completely dissolve, when this happens, you can turn off the fire.

• Hot cheese has quite liquid consistency, but as it cools, the mass thickens rather quickly. If this does not happen, then if desired, you can boil the cheese mass for another 5-6 minutes. When excess moisture is evaporated, the cheese thickens more intensively.
• Cooled processed cheese can be placed in glass jars or plastic trays.

• When the processed cheese from cottage cheese reaches room temperature, you can put it in the refrigerator, where it thickens even more. After 3-4 hours cooked at home, tender and natural cheese Amber will be ready to use.

Adherents of the unusual taste sensations and gourmets can supplement the recipe by adding fried cheese (previously finely chopped) or Bell pepper. You can also experiment with spices and herbs. Recommendations with photos will help young housewives cook delicious dessert.

Homemade cream cheese

Another recipe for making processed cheese from cottage cheese will delight gourmets with a taste that is practically no different from the famous Amber. Homemade cheese not only has a rich creamy taste, but is absolutely healthy product without added dyes and preservatives. Home Amber perfect for making toast and sandwiches for the whole family, and will become great addition to any meal. See below for recommendations with step by step photos.

Cooking Ingredients:

• 250 g of cottage cheese;
• 1 st. l. sour cream;
• 0.5 tsp salt;
• eggs - one;
• some dill.

Step by step cooking recipe:

• Rinse and dry a small amount of dill.
• Place cottage cheese in a container, adding salt, soda, egg and sour cream.

• Use a blender to bring the curd mass to a homogeneous state.

• Add chopped dill. Then continue to work with a blender to evenly distribute the greens.
• saucepan with ready mix should be put in a water bath and melted for at least a quarter of an hour.
• When the cottage cheese is completely dissolved, you can remove the cheese mass from.

• Pour the prepared cheese into a jar and place in the refrigerator for 1.5-2 hours, allowing it to cool completely and thicken.

Knowing how to cook cream cheese from cottage cheese, you can make a delicious dessert for breakfast at home. The provided recipes with photos can be slightly modified by adding additional ingredients for taste.

How to cook melted cheese at home? You will find the answer to such a culinary question in the materials of the presented article.

general information

Various ways of creating came to us before the 1st World War from Switzerland. Now such a product is quite common in Russia. Many residents of our country love it very much and are happy to purchase it in stores.

It should be especially noted that the processed cheese, the photo of which is presented in this article, has not only a soft and delicate taste, but is also very useful for human body. Compared to similar solid product, it contains much less cholesterol and is much better absorbed.

Homemade processed cheese is very good source phosphorus and calcium. It is these elements that are responsible for the condition of nails, hair and skin. Besides, this product contains a lot of casein (that is, a special protein that is essential for the human body). Another plus of this cheese is its long term storage (approximately 3-4 months).

To enjoy the taste of dairy product, there is no need to purchase it in the store. After all, you can cook melted cheese at home. By the way, there are several ways to create it, which include completely different components.

Processed cheese: a classic recipe

Classic homemade processed cheese includes the following products:

• fine-grained cottage cheese - 1 kg;
• fat milk - 1 glass faceted;
• butter of maximum freshness - 4 large spoons;
• salt and spices - add to taste;
• baking soda - dessert spoon.

Cooking process

Melted cheese at home is done very quickly. To do this, grind the cottage cheese together with and then add milk to them. Next, you need to transfer the resulting mixture to a saucepan and put it on low heat. It is advisable to cook the milk mass until all the coarse-grained curd is melted. After that, butter, spices to taste and salt should be put into a homogeneous mixture. After mixing all the components, they need to be carefully poured into molds while hot and sent to the refrigerator for several hours. The frozen fused product can also be served at the table as self-dish and use as a dressing for salads.

Cream cheese recipe with garlic and basil

Melted together with garlic and dried basil, it turns out very fragrant and tasty. To make it yourself, you need to purchase the following products:

How to cook?

To make fragrant processed cheese at home, put the cottage cheese in a saucepan, add table soda to it and leave it aside for 5-9 minutes. Next, the resulting mixture must be heated in a water bath for 7 minutes, stirring constantly. As a result of such actions, it should gradually melt and turn into cheese. When the warmed dairy product acquires homogeneous consistency, salt should be added to it, as well as dried garlic and basil. After thoroughly mixing all the components, they should be placed in molds or ordinary deep dishes, and then sent to the refrigerator for cooling.

How to make chocolate melted cheese?

To create such a sweet dairy product, we need:

• dry fine-grained cottage cheese - 210 g;
• cocoa powder - about ½ dessert spoon;
• honey or granulated sugar- dessert spoon.

Cooking process

To make such a delicacy, you need to put dry fine-grained cottage cheese, cocoa powder and table soda in a small saucepan. All listed components mix and leave aside for 10 minutes. Next, the resulting mass should be heated in a water bath for 4-7 minutes. Before turning off the hob cottage cheese mixture you need to add honey or granulated sugar. In conclusion, the finished milk mass must be poured into a pre-prepared form, which should be put in the refrigerator for a couple of hours and kept in it until completely solidified.

Making a homemade melted product with mushrooms

This cheese is very tasty and fragrant. It can be used not only as an independent dish, but also used for cooking pizza, salads, sandwiches, sauces, etc.

So, to create homemade cheese with mushrooms, we need:

• large chicken egg - 1 pc.;
• cottage cheese with maximum fat content - 500 g;
• table soda - ½ dessert spoon;
• marinated champignons - add at your discretion;
• butter - 110 g;
• table salt - add to taste.

Cooking process

To create such a cheese, put cottage cheese in a deep bowl, egg, table soda and pre-melted butter. All ingredients must be thoroughly beaten with a blender until a homogeneous thick mass is obtained, which must be immediately salted. After that, the curd mixture should be put on and heated for 4-8 minutes, stirring regularly. Next, you need to grease the form with oil and put grated pickled mushrooms on its bottom. At the end, pour into the prepared dishes hot cheese and put it in the fridge for a few hours.

By the way, instead of champignons in this recipe you can use nuts, ham or bacon.

To prepare processed cheese from cottage cheese at home, you need, firstly, a clear and clear recipe with a photo, and secondly, a certain skill. I will try to describe the process in the smallest nuances, namely their correct implementation is the key to success. I must admit right away that I did not cope with the task the first time. Although I already had some experience in home cheese making. Once I already tried to make cheese on my own, it was hard cheese and the only thing I remember is that it was prepared from cottage cheese and milk, it came out delicious, but very small. 🙂 Therefore, it seemed to me that it would be quite easy to cook melted cheese at home. I found a recipe where everything, it seems, is simply and clearly painted, I tried to cook it, but it wasn’t there. It turned out that there are not so few nuances in this simple matter. After 3 unsuccessful attempts, I finally got a delicious homemade processed cheese. I will talk about all my mistakes and failures below. I hope my story will help you avoid trouble and you will definitely succeed the first time. I want to warn you right away that the main thing in making processed cheese from cottage cheese is quality. original product. If you come across cottage cheese with additives or made in violation of technology, cheese will not work from it. Therefore, I advise you to take cottage cheese for the first time in the market, from a trusted seller (there is usually a queue of at least several buyers for such).

• cottage cheese - 2 packs (450-500 g),
• large egg - 1 pc.,
• butter - 100 g,
• salt - to taste,
• soda - 1 tsp,
• dried herbs, seasonings and spices - to taste.

How to cook cream cheese from cottage cheese at home (recipe with photo)

The mixture for cooking cheese is prepared very quickly, therefore, first we put a saucepan filled with water by about 2/3 on the stove. Plus, you will additionally need a container of a smaller diameter than this saucepan, which can be used for a water bath. I have it normal plastic container for microwave. I put cottage cheese in it.

To the cottage cheese, add the butter, chopped into cubes. If the oil is completely ice cold, you can slightly melt it.

Now we arm ourselves with a blender and turn the coarse curd mass into the most homogeneous one. In the future, this will help get rid of harmful grains that do not want to melt to the end. If you don't have a blender, no problem! A regular fork will work fine too. Mash the mass with it as finely and evenly as you can.

As soon as the water in a large saucepan boils, reduce the heating of the burner to medium and put the curd mass in a water bath. It is important that at the same time the container with the cheese blank does not touch the bottom of the pot with water.

After literally 2-3 minutes, you will notice that the curd mass slowly begins to melt and becomes viscous, like melted hard cheese.

We begin to stir the mass intensively until the curd grains are completely dissolved. As soon as they are all melted, remove the cheese from the water bath, add salt and herbs / seasonings to it to taste. In general, any fillers to taste can be used as additives to processed cheese. I added some paprika and a mixture Italian herbs. A very tasty cheese is obtained by adding garlic and fresh herbs or finely chopped mushrooms. It turns out original and no less tasty with a sweet filler: jam, honey, jam, etc. Children especially like this option.

Once again, intensively knead the cheese mass and pour it into prepared containers. After a couple of hours, the processed cheese will cool down and can be used. Homemade processed cheese is stored in the refrigerator for up to 7 days. It can be spread on bread, added to pasta (in hot it melts like regular cheese), make snack rolls, etc.

Since I didn’t get the processed cheese the first time, I’ll tell you a little about what difficulties may arise in the process of its preparation.

What to do if the cottage cheese does not melt?

There are two options here.

1) If the cottage cheese has melted, but not completely, and massive and noticeable grains remain, you can try to add literally a pinch of soda. This will help melt them. If the grains are small, you can not add soda - they will disperse themselves when they stand to cool.

2) And the option when the cottage cheese does not want to melt at all. This, unfortunately, also happens. It's all about curd. It can be of any fat content, the main thing is that it be natural, not frozen and not overcooked. Properly selected cottage cheese begins to melt almost immediately. If after 5-15 minutes you have not noticed any changes in the curd mass, do not suffer and do not hope that a little more and the process will go on. Won't go! Believe the person who has repeatedly killed 2 hours for useless waiting and stirring curd mass in the hope that she is about to turn into cheese. It is better to remove it from the fire and attach it somewhere in cheesecakes or cheesecakes, for example.

Another point: if almost all of the cottage cheese has melted, and small grains do not give up even after an additional portion of soda, remove it from the stove. If you overexpose it longer than necessary, the reverse process will begin - i.e. the cheese mass will begin to turn into coarse again. In this case, the product will also be damaged.