Cook melted cheese from cottage cheese. We cook professionally processed cheese from cottage cheese at home

It happens that cottage cheese is stale in the refrigerator - it didn’t go right away, they changed their minds about preparing a dessert or something else, and the next day I wanted processed cheese for sandwiches or pizza.

Do not rush for a new purchase.

A thrifty hostess does not throw anything away; all her products must be used and recycled.

Prepare cream cheese from cottage cheese.

At home, this is easy enough to do.

In addition, it is possible to diversify the taste with the help of various additives, and at the same time find a worthy use for the cottage cheese bought yesterday, without waiting for it to completely deteriorate.

Processed cottage cheese cheese at home - basic technological principles

Every industrial technology, when applied at home, changes depending on the conditions at hand. This is similar to the principle of operation of technical conditions, when any manufacturer can deviate from existing state standards and develop their own technology, for example, making processed cheese from cottage cheese at home. But the general technological principles for creating a product identical in appearance and taste to processed cheeses certainly exist, and they must be followed in order to get exactly processed cheese, and not something else.

What are these general principles for the preparation of the product, and in what cases can one deviate from the standards, and what will remain unchanged in technology?

Processed cheese at milk processing enterprises is obtained from cheese grain (cottage cheese). Prior to obtaining cottage cheese, the stages of milk processing (cleaning, pasteurization, fermentation, etc.) are left without attention, because we are interested in the original product - cottage cheese.

It should be especially emphasized here that cottage cheese of any fat content, feta cheese, cheese mass, whole and powdered milk or cream, sour cream, hard cheeses (previously peeled and chopped) can be used in the production of processed cheeses - any dairy products are used. They are ground into crumbs to obtain cheese dough.

Let's return for a second to the question of cooking processed cheese from cottage cheese at home. If by the time of selecting raw materials for melting cheese, any of the products listed above were stale in the refrigerator, then you can safely grind this something together with cottage cheese into crumbs, make your own composition from the available raw materials. But if you add to the cheese mass, for example, a piece of blue cheese lying around, then you need to understand that this will affect the taste and texture of the future processed cheese. That is, the selection of raw materials should be a deliberate action, at least with a presumably planned result.

Let's take a look at the manufacturing process. After the selection of raw materials, its processing begins: stripping the cortical layer, grinding and preparing a mixture of crumbs. Stripping and removal of paraffin is carried out in cases where hard cheese is added to the cheese grain. Further, all components are individually ground into the smallest fractions and then a composition for cheese dough is made from them.

Pay attention to the sequence and choose which of the described production steps can be useful in making processed cheese from cottage cheese at home. The process of grinding hard cheeses, if necessary, will not take much time and will not require special equipment. It may be enough to use a fine grater. A blender or meat grinder will also help a lot at this stage.

When preparing the cheese mixture for melting, attention should be paid not only to the introduction of additives (paprika, bacon, herbs, etc.) to create the necessary taste, but also to the regulation of acidity, which determines the mode of cheese melting and its maturation. If hard cheeses are present in the mixture, then the melting temperature and duration are reduced. To reduce the acidity of raw materials, fresh, not sour cottage cheese is added. For processed cheese from cottage cheese at home, acidity can be reduced and the necessary consistency can be created by adding fresh or powdered milk, cream.

To obtain processed cheese from cottage cheese at home, it is necessary to add melting salts.

What is it and what is it for? During the melting process, the milk protein becomes soluble. In the raw curd mass, casein (milk protein) has not been subjected to prolonged and high temperature treatment, and, therefore, the melting ability of the curd is very low, which, in turn, will make it difficult to obtain a homogeneous mass during the melting process, without cheese grains. To improve the melting of cottage cheese, the addition of lemon sodium salts, sodium pyrophosphate, dibasic sodium phosphate is used. Lemon sodium is considered the best melting salt in cheese production.

The following, quite reasonable question arises: where to get such salt for making processed cheese from cottage cheese at home? This is a food supplement with a wide range of applications. It is used as an anticoagulant in the food industry and medicine, for the production of processed cheeses, infant formula, jellies, yoghurts, marshmallows, condiments, carbonated drinks with lemon or lime flavor. On the basis of sodium citrate, medicines are made to relieve hangover, heartburn, as a laxative, for the treatment of cystitis and diseases of the genitourinary system. You can buy sour salt at specialized points of sale: in the end, it can be useful not only for making processed cheese from cottage cheese at home.

Well, if there is no desire or opportunity to purchase a nutritional supplement, then there are other means that partially replace its use in home cheese making.

When adding a significant volume (at least 30%) of cheese crumbs from hard cheeses to the curd, it is possible to achieve the required consistency without the use of sodium citrate. In this case, the cottage cheese should have a moist, soft texture.

Soda and citric acid will help to partially slow down the clotting when melting cheese, despite the fact that the chemical formula of these compounds is different and has only some similar elements.

When adding sour salt, one should be guided by taste, as well as when introducing citric acid and table salt into the composition of the cheese mass.

After adding acid salt, you need to give the mass time to ripen, from one hour to 3 hours, depending on the composition of the raw material.

The next stage of preparation is the melting of the cheese mass. The duration of melting is from 15 to 30 minutes, which is due to the volume of the cheese mass, as well as the quality of the feedstock: if it is necessary to preserve the taste, then the melting time is reduced; to eliminate defects in cheese dough, the duration of heat treatment, on the contrary, increases. The finished mass at a temperature of 80-85С is transferred into molds and cooled.

Recipe 1. "Homemade amber"

Composition of the product:

Curd (36%) 750 g

Yolks, raw 3 pcs.

Butter 150 g

Sodium citrate 10 g

Cooking method:

Grind cottage cheese with egg yolks, add sour salt, mix and leave for 1.5 hours to ripen the mass.

Boil water in a large saucepan and lower the container with the cheese mass into it. Cook the cheese dough until thickened with continuous stirring. When the mass begins to lag behind the walls of the bowl, add the melted butter, mix until smooth.

Continue beating while removing from heat until fat stops separating. When it cools down to 80 ° C, beat and pack in cups or molds.

Place fully chilled processed cheese in the refrigerator, sealed. To seal the cups, cut foil lids to the diameter of the mold and glue them to the edges with egg white.

Recipe 2. Melted cheese with mushrooms

Composition of the product:

Curd 1.0 kg

Homemade sour cream 400 g

Mushroom seasoning 25 g

Fresh champignons 600 g

Vegetable oil 100 ml

Cooking order:

Soak small mushrooms with “closed” caps in acidified water for about half an hour, rinse, peel and cut into slices. Fry in vegetable oil and refrigerate.

Beat cottage cheese and sour cream into a creamy mass, add mushroom seasoning. Let the cheese dough stand for a couple of hours and cook on a steam bath until the mass begins to thicken. Pour the fried mushrooms, mix thoroughly again and remove from the stove. Keep stirring the melted cheese to form the head. The mass should be easily separated from the spatula and the walls of the dishes.

Transfer the cooled mushroom cheese to a wooden cutting board and beat out. The finished head of cheese will easily separate from the hands and from the board. Transfer the cheese to a mold and leave to cool on the counter, and then in the refrigerator.

Recipe 3. Spicy processed cheese

Composition of products:

Hard cheese (in assortment) 400 g

Fat cottage cheese 750 g

Eggs 4 pcs.

Sour cream, homemade 250 g

Garlic 50 g

Ground pepper, black and red

Dried paprika, sweet 100 g

• Citric acid 5 g

  A mixture of cumin and coriander seeds 50 g

Cooking order:

Immerse cottage cheese and hard cheese into a combine bowl and beat into a fluffy mass, adding eggs, sour cream, spices. Boil the prepared cheese dough for about half an hour, placing the container with it in a large pot of water. Cook, stirring. As soon as a ball begins to form, remove from heat and place the bowl of cheese in a bowl of ice water while continuing to stir. Then grease the work surface and hands with grease, form a bar, sprinkle it with cumin and coriander seeds, wrap it in a film. Keep the finished cheese indoors for 3-4 hours, and then put it in the cold.

Recipe 4. Processed cheese "Emerald", with nuts

Composition of the product:

Curd (19%) 400 g

Cream, dry (20%) 100 g

Lemon juice 60 ml

Milk, whole 0.9 l

Basil, lemon 150 g

Hard cheese, grated 0.5 kg

Garlic, dried 50 g

Roasted peanuts, ground 200 g

Cooking:

Rub the cottage cheese through a sieve. Dissolve the cream in warm milk (40°C), add ground dried garlic. Finely chop the basil, remember it with a little salt, and add the herbs to the milk mixture. Combine the grated cottage cheese with a small crumb of hard cheese, mix and put in the prepared milk. Put the mass to boil in a water bath. Warming up to 60 ° C, pour in the lemon juice, while rotating the spatula in a circle until the resulting fibers gather into a dense clot. Take the bowl of green cheese out of the hot water and place it in another container filled with ice water. Rotate more so that the mass cools down. Put the cheese in a silicone mold, greased and sprinkled with ground peanuts.

Recipe 5. Chocolate cheese, processed

Composition of the product:

Curd mass, vanilla 0.5 kg

Sugar - to taste

Baking soda 5 g

Dark chocolate 200 g

Cream, fatty 250 ml

Lemon juice 30 ml

Cooking technology:

Heat the cream and melt the chocolate and sugar in them. Beat the curd mass with the milk-chocolate mixture, add lemon juice and soda. Cook for 5-7 minutes over low heat, stirring constantly. Cool the cheese to 70-80°C and place in cups.

Recipe 6. Melted cheese, creamy - classic taste

Composition of ingredients:

Milk, whole 120 ml

Homemade cottage cheese, fat 500 g

Butter 60 g

Salt - to taste

Cooking method:

Dissolve salt in warm milk, add soda, butter. Grind the cottage cheese, adding the milk mixture. Cook the mass until the curd is melted. Cool cheese slightly and pack into prepared molds. After it has completely cooled down, put it in the refrigerator.

Melted cottage cheese cheese at home - tips and tricks

The readiness of processed cheese in hot form corresponds to a soft, stretchy and plastic consistency. After cooling, processed cheese becomes elastic, but not hard. It shouldn't crumble.

Grains of cottage cheese should not be present in the finished processed cheese, and to prevent this from happening, monitor the moisture content of the prepared cheese dough, wipe it through a sieve. To increase the plasticity and softness of the cooked cheese mass, milk can be added if the dough has sufficient acidity, or whey, sour cream - if it is necessary to increase the pH level.

It is better to cook cottage cheese melted cheese at home in a steam bath to avoid burning. Prepare the necessary utensils and get ready for the fact that during the cooking process the cheese dough must be continuously and intensively mixed.

The required fat content of processed cheese is adjusted by adding cream or butter. Sometimes recipe vegetable oil is added to the cheese dough, which provides greater plasticity and softness than butter fats. When vegetable oils are added, the soft texture of processed cheese is preserved even with significant cooling.

To prepare processed cheese from cottage cheese at home, you need, firstly, a clear and understandable 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 cook cheese on my own, it was hard cheese and the only thing I remember was that it was prepared from cottage cheese and milk, it turned out tasty, but very little. 🙂 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 the quality of the 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 a regular plastic container for the 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 of 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 (when 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 the curd mass in the hope that it 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.

Total 26 comments for the recipe

Hello! Can you tell me if you can use children's cottage cheese, and not grainy? And how to split an egg if I want to try to make half?

As for cottage cheese, I can’t tell you - you have to try. Splitting an egg is very simple - pour it into a cup, stir until smooth and pour half.

Thank you! At the expense of the egg, I thought so, but decided to consult. You need to try with such cottage cheese, at my house it only happens))

From children's cottage cheese, the cheese will turn out liquid, but you can eat it. True, I overdid something with soda. The taste is very strong indeed.

I remember homemade processed cheese from the days of eternal shortages, they made it regularly at home. Now I rarely make it, but the truth is, it is much tastier than store-bought and you know what is supposed to be there. I do it with store-bought cottage cheese, even with the most inexpensive Auchan (only with cottage cheese, not with a curd product), everything worked out. There is a little secret, before cooking - soak the cottage cheese with soda for about 15 minutes and only then put it in the "bath".

Oh thanks for the advice!

I did everything according to the recipe, theoretically everything turned out (while it is cooling, I have not tried it yet), but I tried it while stirring, there is a taste of soda. Q: is soda a must?

To be honest, I never succeeded without soda, so I'm not sure that you can do without it. It is also hardly possible to replace, but if the cottage cheese is good, its amount can be reduced.

You can make homemade hard cheese completely without soda, it also turns out very tasty, tender and creamy. Only a little. 🙂

In theory, soda acts in the recipe as melting salts in store-bought processed cheeses. I don't even know how to do without it. cottage cheese will simply highlight the sea of ​​\u200b\u200bwhey and shrink into a nasty hard lump. Maybe you got too much soda for your amount of cottage cheese? A standard pack of cottage cheese is now only 170-180 grams, if by inertia they took 2 packs, then this is decently less than indicated in the recipe, so a teaspoon of soda is a lot. Here it is better to understate than to shift, because the soda flavor can ruin everything, it has been tested on myself more than once.

Thanks for the recipe. I got it right the first time

Hello, thanks for the recipe. I did everything as it should, the cottage cheese mixed well with a blender, there were very few grains, cooked while stirring for about 5 minutes, it began to melt and bam turned into liquid like milk. You write, if you digest the reverse process and the cheese mass turns into grainy, and I have milk (((((((tomorrow I will try to do it again

In the 90s, my good flatmate taught me and together we cooked cheese in a cauldron without a water bath. Until cool, spread on parchment or foil and folded. It turned out real sausage cheese with holes, which was cut with a knife on holidays. I think that in a water bath, the bottom and walls of the cauldron will be easier to wash. I remember that cottage cheese was first boiled in milk: for 3 liters of milk - 1 kg. cottage cheese (without a blender). The whey is drained. Add 3 eggs, butter, salt to the hot mass and knead over low heat until it thickens. I don’t remember one thing: at what time and when you need to put 1 teaspoon of soda.

It worked the first time. The recipe is great and the result is even better.

I already have it 4 times as liquid as water and does not freeze, what the hell.

Alexander, do you take the same cottage cheese or different ones? Not obtained from cottage cheese with additives.

The recipe is good, only soda needs to be put less. Too bad I didn't read the comments before I started cooking.

cool recipe. thank you for posting it! I got it the second time! delicious!

Thanks for the recipe, the cheese turned out the first time. I added spices and garlic. Next time I will do it with herbs.

Great recipe!! Everything worked out the first time. I took cottage cheese, rustic. I made it with greens. Next time I'll make it with mushrooms! Thanks a lot for the recipe!

I just cooked the cheese, it turned out very tasty. The whole cooking process took 20 minutes, I made half with dill and garlic, and half with Italian herbs. Soda added a teaspoon flush with the edges of the spoon, soda is not felt. Thanks for the good recipe

Natalia, thank you!

Made cheese according to your recipe. With the addition of greens and Bulgarian red pepper. It turned out just delicious. Thanks for the detailed description of the steps.

I made a little old-fashioned cottage cheese and home-made butter from home-made cottage cheese - I added greens and grated garlic, it turned out very tasty. Thanks for the recipe. Old butter is not felt at all, although I tried to cook cheese for the first time.

The cheese turned out very tasty, I made it with mushrooms and herbs. Thanks for the recipe!

I bought our cheapest Belarusian cottage cheese, that is, the fat content is almost zero) Therefore, I put a spoonful of soda. I think the amount of soda depends on the fat content of the cottage cheese. As in the council, she let it stand for 15 minutes. It has a light and rich taste. True, I added 1 tsp. sugar at the end. Such a small amount softens the salinity and sodaness. And the taste improves))) Next time I will increase the amount of sugar to 2 tsp.

I made cottage cheese from purchased milk, in jellyfish, the cheapest, processed cheese will work or not, tell me please?

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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.

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

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.
samvari.ru

Recently, more and more often I catch myself thinking that purchased cheeses have become completely different in taste and appearance. Either the cooking technology has changed, or the use of natural ingredients has ceased altogether. And already somehow less and less I want to eat sandwiches with this product for breakfast, only in taste it vaguely resembles a real one.

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

It turned out that everything is not so difficult, but as a result, the taste is exactly the same, from childhood! The main thing is that the cottage cheese is real homemade, then you get the most unforgettable home-made cheese!

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

Secondly, you will obviously not use chemicals and preservatives to achieve a great result. You are guaranteed to choose only natural ingredients.

Thirdly, you will be able to regulate the dietary properties of the product by choosing the low-fat components of your recipe.

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

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

1. By thermal melting of a mixture of dairy ingredients
2. By adding rennet

Most often, the hostesses at home cook the product according to the first technology and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.

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

As a rule, to cook it according to the classic recipe, you will need to use fresh full-fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and texture of the delicacy, soda, spices, various herbs and other additive products are used.

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

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

And in order for the culinary masterpiece to mature and gain its strength, it is sent to cool for almost a day in the refrigerator.

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

Or you can put it in a glass or ceramic resealable dish - so the delicate dish will not be saturated with extraneous odors from the refrigerator.

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

Classic easy recipe

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

We will need:

• Dry homemade cottage cheese - 1 kg.
• Fatty fresh milk - 1 liter.
• Egg - 3 pcs.
• Butter - 100 gr.
• Soda - ¾ tsp
• Salt - 1 tsp

Cooking:

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

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

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

3. Put the squeezed out mass into a clean thick-walled dish. Add in all the remaining ingredients and mix them well until smooth.

This can be done directly by hand. You will get a pasty elastic very soft lump.

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

4. Set the fire to medium on the stove and put the dishes with the semi-finished product on it. So that the mass melting from heating does not burn, it is necessary to constantly mix it with a wooden paddle or an ordinary spoon. As soon as the mixture begins to reach for the oar, we detect 7 minutes and continue to cook, stirring the mass all the time.

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

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

5. Turn the finished product over onto a large dish and cover with parchment. If there is no parchment, then you can briefly cover with oiled cling film, leaving an open space around the edges so that it cools and “breathes”. As soon as it cools down, send it to the refrigerator to gain strength.

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

Bon appetit!

How to cook cream cheese from cottage cheese

My household is very fond of Altai processed cheese. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even fragrant herbs already in the product itself, you can’t imagine a better breakfast. Delicious, healthy and appetizing!

But, somehow it happened that there was no such miracle at the dacha, but the relatives really wanted to. Fortunately, every evening they come to us and sell fresh dairy products, including village cottage cheese, so the problem was quickly resolved and the next morning everyone enjoyed a delicious breakfast.

We will need:

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

Cooking:

1. The best result is obtained when the product is cooked in a steam bath. Therefore, we fill a small saucepan or any saucepan that is convenient for you about halfway with water and send it to the stove to heat up to boiling point.

2. At this time, we are preparing our ingredients. To begin with, put fresh cottage cheese into a large metal bowl, which will be convenient to put on a saucepan.

3. We send slightly melted butter, cut into pieces, to it, break the egg, add salt and pour a spoonful of soda. It is she who allows, when heated, the dairy product to “bloom” to the state we need.

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

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

6. Cook with constant stirring until the whole mixture becomes a viscous consistency. If you like processed cheese with additives, then it is at this moment that it is best to add chopped greens, pieces of ham, mushrooms or other fillers.

7. Pour the finished liquid product into a metal or ceramic closable mold. You can choose any container from which it will then be convenient to take a creamy mass.

8. Leave it to cool on the table to room temperature, and then close the lid and send it to the refrigerator for a couple of hours.

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

For breakfast, such a product is always very desirable, and eats with great pleasure!

dairy free soft cream cheese recipe

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

We will need:

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

Cooking:

1. Place a bowl of butter on a steam bath and let it melt to a liquid state.

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

It is the yolks that will give the finished dish a slightly yellowish, familiar shade.

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

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

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

The less time you cook, the softer the consistency will be.

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

7. Turn over the form and shake the product onto a dish. Now it can be cut into beautiful slices and served at the table.

Easy to spread on bread. Garnish with fresh herbs if desired.

Homemade recipe from cottage cheese, milk and rennet

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

We will need:

• Fatty milk - 2.5 liters.
• Kefir 2.5% - 35 gr.
• Water - 50 ml. + 1.5 l.
• Rennet - 0.5 gr.
• Salt - 200 gr.

Cooking:

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

2. Dissolve rennet in water (50 ml) and send it to milk together with kefir. Mix well and remove the pan from the stove. In order for the thickening process to take place under the influence of the remaining temperature of the liquid and the steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.

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

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

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

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

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

7. After a day, prepare a saline solution from boiled water and salt. Pull out a lump of gauze and send it to the solution for 12 hours, turning it over in it every hour and a half.

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

9. Cut into thin slices and serve.

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

Homemade Philadelphia recipe

The store sells insanely delicious Philadelphia cheese, but the prices are very high. Who would have thought, but you can do it at low cost and cook fresh cottage cheese at home first, and then Philadelphia itself from it.

We will need:

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

Cooking:

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

2. During the cooling time, the flakes are wheyed out, and this thick mass is laid out in cheesecloth, squeezed well and hung for 15 minutes so that the remaining whey drains.

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

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

If you smear it on crackers, or croutons, it turns out. And you can add anything to it!

Cooking delicious mascarpone

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

We will need:

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

Cooking:

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

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

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

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

5. Remove from heat and cool to 45 degrees with constant stirring, so that no unnecessary clots form.

6. In a colander set over a deep bowl, put a cotton towel or multilayer gauze and strain the resulting mass through it. Allow any excess serum to drain, then tie a towel and hang up overnight.

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

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

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

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

These are not so complicated recipes.

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

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

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

And I wish you bon appetit and delicious cheese pleasure! All the best!

Now many people have fallen in love with processed cheese and buy it in ordinary stores, supermarkets. But often such curds have harmful additives carcinogens that directly harm your health.

This article is intended for those who really want to learn how to make such cheese in the kitchen with their own hands. So, how to cook cream cheese from cottage cheese at home?

Classic - always in favor

• Cottage cheese - 0.5 kg;
• Soda - 1 teaspoon;
• Salt and seasonings according to your taste concepts.

The time for the entire culinary process is one and a half hours.

The product contains 100 grams - 250 kcal.

Let's start cooking:

• Take two pans of different sizes. Pour water into the largest of them, and wait until the water boils;
• Pour cottage cheese into another pan and add soda. Use cottage cheese bought at the market;
• Mix cottage cheese and soda until there are no lumps;
• When boiling water in the first pot, reduce the heat and place the second pot with cottage cheese in it;
• Within a minute, the cottage cheese begins to melt, start stirring it to avoid burning;
• Continue stirring until the cottage cheese is completely melted and the cottage cheese smell disappears;
• After 12-16 minutes, your cottage cheese will become a dense liquid, and will be almost ready;
• Add seasonings according to your taste concepts;
• That's all, leave it to cool and place in the refrigerator.

Home "Yantar"

Would you like to cook homemade Yantar processed cheese yourself? Do you think it will be hard? In fact, everything is simple.

• Cottage cheese - 0.5 kg;
• Milk - 100 ml or 0.5 cups;
• Butter (do not confuse with spread) butter - 2 large spoons;
• Soda - 0.5 teaspoon;
• Salt and all kinds of spices, based on your preferences.

The whole culinary process will take 40-45 minutes.

The product contains 100 grams - 300-330 kcal.

Let's start cooking:

• Prepare the cottage cheese by mixing it until there are no lumps, and add soda and milk;
• Stir everything until everything becomes homogeneous;
• Pour everything into a saucepan and turn on a small fire, constantly stirring with a spoon;
• At the first manifestation of the melting of the cottage cheese, add salt and butter, continue to mix the ingredients;
• Bring to a boil and remove from heat. Pour into various containers;
• That's all, leave the product to cool and place in the refrigerator. Enjoy your home "Yantar".

Mushroom cheese recipe at home

And now let's move on to the recipe for an incomparably delicious homemade processed cheese with mushrooms. After all, it is incredibly tasty and will delight all households and lovers of this delicious cheese. Makes a great addition to any meal with bread.

• Cottage cheese - 0.5 kg;
• Domestic eggs - 1 pc;
• Butter (do not confuse with spread) butter - 80 - 100 grams;
• Soda - 0.5 teaspoon;
• White mushrooms or traditional champignons - 300 grams;
• Vegetable (any, you can olive or sesame) oil - 3 tablespoons;
• Salt, seasonings, based on your wishes.

The cooking process will take a little over an hour.

Ready processed cheese contains 100 grams - 225 kcal.

• Mix cottage cheese with soda, avoiding lumps, wait 15 minutes;
• Finely chop the mushrooms;
• Fry the mushrooms in vegetable oil;
• Set aside 4 tbsp. mushrooms, grind the rest in a blender until smooth;
• Mix cottage cheese with egg;
• Pour warm butter into the resulting mixture;
• Put the mixture in a blender and stir until smooth;
• Throw everything into a saucepan set on a slow fire, stirring, keep on fire for 5-7 minutes, salt;
• Throw the mushrooms ground on a blender into the resulting mixture, stir;
• Add reserved fried mushrooms, spices, herbs;
• Allow the mixture to cool, and then leave in the refrigerator until hardened. Enjoy delicious mushroom cream cheese.

Dessert melted chocolate-based cheese

Everyone loves sweets so much, they love to sit in the evening with tea and eat something sweet. Let's move on to how to make chocolate melted cheese at home.

This excellent tasty sweet anointing, which in combination with bread will make a great dessert.

• Cottage cheese - 400 grams;
• Dark chocolate - a large bar of 100 grams;
• Sugar - 2 tablespoons;
• Milk - 0.75 l;
• Soda - 1 teaspoon.

How long does it take to make - 1 hour and 30 minutes.

The anointing in 100 grams contains 320 kcal.

The process of making wonderful processed cheese:

• Mix the cottage cheese with a blender;
• Add soda to the mixed cottage cheese, and a little later milk;
• Mix thoroughly until smooth.
• Put the mixture in a small saucepan;
• We introduce slightly melted butter into it;
• We put the pan in another large one filled with water, and wait;
• After boiling, cook for 10-20 minutes, mix;
• We bring to a homogeneous mass;
• We remove the pans from the stove, throw chocolate into the cheese;
• We also throw sugar, mix until an evenly distributed mass;
• Let cool;
• Delicious sweet melted cheese is ready! Now you can enjoy its wonderful taste and delight your guests with a delicious dessert.

Recipe for meat eaters

Let's get acquainted with an interesting recipe for homemade processed cheese with bacon. It will become a specific addition to the main dish.

• Cottage cheese - 250 grams;
• Egg yolks - 2 pcs;
• Peasant butter - 50 grams;
• Bacon - a little, even 50 grams is enough;
• Soda - 0.5 teaspoon;
• Salt, no more than 1 pinch;
• Seasonings - as much as you prefer.

Cooking will take 35 minutes.

The product contains in 100 grams - 280 kcal.

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• Mix cottage cheese and add soda;
• Beat the egg and add to the cottage cheese, mix well;
• Add warmed butter and mix everything thoroughly with a blender;
• Put the mixture in a saucepan and turn on a small fire. Cook for 10-20 minutes;
• Add salt and spices;
• Add chopped bacon;
• Let cool;
• Enjoy delicious homemade cheese.

Homemade processed cheese with herbs for gourmets and spicy lovers

• Cottage cheese - 200 grams;
• Eggs - 1 pc;
• Salt - a pinch;
• Soda - 0.5 teaspoon;
• Provence herbs - 0.5 teaspoon;
• Homemade butter - 1 tablespoon;
• Dry dill. - 2 grams;
• Black pepper (depending on your spicy preference)

It will take no more than 40 minutes to make the product.

Cheese contains 100 grams - 220 kcal.

• Mix cottage cheese, egg, butter and salt in a saucepan;
• We drown on low heat for 13-17 minutes;
• Mix dill, Provence herbs, pepper;
• Pour the herbs into the melted cheese, mix;
• Let the cheese cool down and then put it in the refrigerator for an hour or two;
• Enjoy spicy melted cheese.

Try not to buy ingredients in supermarkets, there is a risk that they will irreparably spoil the whole dish. This is due to the fact that they are fat-free and contain various impurities that can interfere with the quality of your homemade cheese.

Pay special attention to the choice of cottage cheese and milk. It is advisable to buy it in the suburbs or from trusted merchants in the market. If it is not possible to buy on the market, then take it in the supermarket with the highest percentage of fat content. Also pay attention to the price, very cheap cottage cheese raises a question about its contents.

If you buy on the market or from your hands, pay attention to the smell of cottage cheese and milk, if there is an extraneous smell, do not take it. This will greatly affect the taste of your dish.

If you often burn dishes in a saucepan, then do the so-called water bath. This is a method when two pans of different sizes are taken. Water is poured into a large saucepan and brought to a boil.

After that, the smaller one with cottage cheese is placed in it and this is how the dish is prepared. This method warns against burning, and as a result, the possibility of spoiling the dish.