Cottage cheese - step-by-step recipes for making it at home. Homemade processed cheese from cottage cheese Homemade processed cheese from cottage cheese

Today we are preparing processed cheese from cottage cheese at home, you can see the recipe with step-by-step photos below. It makes very tasty sandwiches, and you can prepare it in about 15 minutes.

This dish is very convenient to eat for breakfast, in the form of sandwiches - spread on toast or a loaf of bread, and enjoy your morning meal with hot tea or aromatic coffee. By the way, look at some more recipes with photos that are suitable for breakfast, you won’t regret it:

• (30 min.)
• (30 min.)
• (2 minutes.)
• (30 min.)
• (15 minutes.)
• (20 min.), and also, many recipes with photos for breakfast, in the “” section.

The result of processed cheese from cottage cheese at home will directly depend on the quality of the cottage cheese. If it contains additives, it may not make cheese. It’s better to take, of course, homemade cottage cheese so that it is fine-grained and airy. As a last resort, grind it through a sieve.

Processed cheese made from cottage cheese at home turns out to be a hundred times better and tastier than store-bought. You probably know and remember when stores sold processed cheeses such as “Orbita”, “Druzhba”, “Yantar”, etc.

But, just today, they are made from unknown materials, and we also don’t know what harmful additives are added to them. Therefore, it will be safer to prepare processed cheese from cottage cheese at home, by yourself.

And so that, when ready, the cheese turns out to be viscous, tasty and fatty, I recommend that it be fatty, and I prefer to use at least 85% butter. Then, sandwiches or toast with it will always be welcome, both for breakfast and for a snack, throughout the day.

Yes, and one more thing... you don’t need any fancy products to make processed cheese from cottage cheese at home. The basic ingredients are cottage cheese, butter and egg, plus everyday ingredients like salt, soda and sugar.

Prepare processed cheese from cottage cheese at home, one or two times. So, let's not hesitate, but get down to business.

Well, now let's see how to cook.

In order not to purchase a cheese product with a questionable composition in the store, you can make processed cheese from cottage cheese at home. Its taste will be much higher, and even inexperienced housewives can do a simple recipe.

To effortlessly make processed cheese from cottage cheese in your kitchen, you need:

• 500 g fat cottage cheese;
• 5 g soda;
• 1 tsp. salt;
• 1 large chicken egg or 2 small ones.

Step by step recipe:

1. You need to place one pan with a small amount of water on the stove, and place a smaller container in it to create a water bath. The upper dishes should not come into contact with hot water.
2. Mix all components and grind with a blender to obtain a homogeneous mass.
3. Place the resulting mixture in a previously prepared container and cook, stirring constantly, until the cottage cheese is completely dissolved. This usually takes no more than 10 minutes.

Pour the resulting processed cheese into containers and cool to room temperature. During this time, a crust forms on its surface. To get rid of it, the product must be mixed. The cooled cheese can be placed in the refrigerator.

Cooking in a slow cooker

Delicious processed cheese can also be made in a slow cooker.

To do this, you should prepare the following ingredients;

• 500 g cottage cheese 9% fat;
• 100 g quality butter;
• 2 large chicken eggs or 100 g;
• 5 g soda;
• ½ tsp. salt;
• ½ tsp. dried herbs to your taste.

This amount of ingredients is enough for 12 servings.

Instructions:

1. Grind the cottage cheese with a blender to obtain a delicate consistency.
2. Place all ingredients into the multicooker bowl and mix well.
3. You need to turn on the electrical appliance in the “Multi-cook” mode. Cooking time – 7 minutes. Temperature - 100 degrees.
4. During the cooking process, it is important to stir the curd mass constantly.

Pour the finished cheese into containers and cool.

Recipe with milk

Milk enhances the taste of cheese prepared in a home kitchen.

To make processed cheese from cottage cheese with the most delicate taste, you need:

• 1 liter of fresh milk (2.5%);
• 2 large chicken eggs;
• 100 g butter;
• 10 g table salt;
• 1 kg of cottage cheese;
• 15 g soda.

Step-by-step instruction:

1. Grind the curd in a blender to obtain a smooth paste.
2. The curd mass and milk must be mixed and placed on low heat. Cook the resulting mixture until the whey separates. In this case, the sediment should have a soft and sticky consistency.
3. Strain the cheese mixture to remove excess liquid. It is convenient to use a fine-mesh sieve, or you can hang the resulting mass in gauze over the sink.
4. Mix the curd mass with the remaining ingredients and melt in a water bath until a homogeneous consistency is obtained.
5. Pour the finished cheese into containers, cool and put in the refrigerator.

The complexity of the described recipe is that if, during the process of boiling the cottage cheese in milk, you remove the mass from the heat too early, the cheese will not turn out, and if it is too late, then its consistency will be similar to rubber.

Processed cheese from cottage cheese in the microwave

Processed cheese can also be prepared in the microwave.

To do this you need to have:

• 300 g low-fat cottage cheese;
• ½ tsp. soda;
• 2 tbsp. l. milk with a minimum percentage of fat content;
• large chicken egg;
• a pinch of salt;
• fresh or dried herbs to taste.

From the described amount of components you will get 350 g of product.

Step by step recipe:

1. Cottage cheese should be mixed with soda and left to infuse for 30 minutes.
2. You need to add milk and eggs to the curd mass. Beat the resulting mass with a blender to obtain a homogeneous mass.
3. The mixture must be placed in the microwave for 1.5 minutes. Power – 700 watts.
4. Every 30 seconds, remove the container with cottage cheese and stir.
5. Salt the resulting curd mass and microwave for another 2 minutes.

Cool the finished cheese. During the cooling process, in order to prevent the formation of a dense crust, the finished product must be stirred periodically.

From goat's curd

Homemade processed goat cheese has a pleasant and delicate taste.

To prepare it, you need:

• 470 g goat curd;
• 2 large chicken eggs;
• 5 g table salt;
• 5 g soda;
• a pinch of granulated sugar.

Preparation:

1. Place all ingredients in a metal container and place in a water bath.
2. Stirring constantly, cook the mixture until a homogeneous consistency is obtained and the milky smell is eliminated.
3. If the smell of milk has disappeared and the cottage cheese has not completely melted, you can speed up the process by whipping it with a blender.
4. If the curd mass does not melt well and the milky smell persists, you should add a little more soda and continue melting the curd.

On average, preparing cheese according to the described recipe takes 15-20 minutes. But there may be deviations that depend on the quality of the cottage cheese. The denser it is, the more time it takes to melt it.

Various fillings can be added to processed cheese made according to any recipe to provide a variety of flavors. It goes best with greens, ham and mushrooms.

Homemade processed cheese from cottage cheese A good recipe will turn out just as good as store-bought. Today, there are two types of processed homemade cheese - hard, which can be cut with a knife, and liquid, like the beloved Yantar cheese. Many still remember how delicious store-bought Soviet cheese “Yantar” was. Alas, GOSTs and standards for its production have changed significantly over the years, which negatively affected its taste. In addition, in addition to its taste characteristics, cheese has many harmful additives.

By preparing processed cheese at home like Yantar cheese, you will be sure that it will bring only benefit and no harm, and you will also see how tasty cheese made at home with love, with your own hands, can turn out to be delicious with a pronounced creamy taste. For lunch or breakfast you will get delicious toast or.

By the way, to make the finished cheese fatty, tasty and viscous, give preference to good butter with a fat content of 72% or more and full-fat homemade cottage cheese.

Ingredients:

• Full-fat homemade cottage cheese – 600 gr.,
• Soda – 1 coffee spoon,
• Salt – 1 teaspoon,
• Eggs – 1 pc.,
• Butter – 100 gr.

Processed cottage cheese at home - recipe

After all the ingredients are prepared, you can start preparing processed cheese from cottage cheese. Pour the required amount of full-fat homemade cottage cheese into a bowl.

Beat in the egg.

To obtain a thick consistency of processed Yantar cheese, be sure to add soda.

Add salt so that the processed cottage cheese is not bland.

Mix the cottage cheese with the above products until smooth. Finely grate the frozen butter. If the butter is from the refrigerator and soft (such that you can easily spread it on bread), then simply cut it into small pieces and add to the curd mass.

Now we need an immersion blender.

Using an immersion blender, blend the curd mass until you obtain a homogeneous consistency, reminiscent of soft curd puree. There's just a little bit left to do - we'll cook, or rather melt the cheese in a water bath.

Place the cream cheese base in a small metal bowl or saucepan. Fill another pan with hot water. After the water boils, place a pan (bowl) with the curd mass on top. As it heats up, stir it with a spatula. A plastic spatula is ideal for this purpose for applying cream to cakes.

Before your eyes, the curd mass will begin to melt and acquire a more liquid consistency. While constantly stirring, cook the processed cheese for about 5-10 minutes.

As soon as the grains of cottage cheese completely disappear from the hot processed Yantar cheese, it can be removed from the stove. In the photo you can see the consistency of the cheese.

It can be seen that it is quite liquid, and not like we are used to knocking it out in the store. But don’t worry, the cheese will definitely thicken after it cools. If, however, its consistency confuses you, cook it for another 5 minutes. The moisture will evaporate and the cheese will become thicker. So, hot, ready-made processed cheese at home should cool slightly after being removed from the stove. After this, pour it into a plastic tray or glass jars.

Place the warm cheese, almost at room temperature, to cool and thicken in the refrigerator. Delicious and thick homemade processed cheese from cottage cheese “Yantar” You can try it in a few hours. For those who like to experiment with cheese flavors, you can add finely chopped and fried pieces of champignons, paprika, dried dill or Provençal herbs. I also recommend preparing

Yantar, Orbit, Omichka. With these words, probably many people have associations with processed cheese. Delicious sticks in foil packaging have been 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 use them to make processed cheese from cottage cheese at home. There is no need to be afraid, it is easy and completely short-lived. But the taste is finger-licking good. The finished product, flavored with herbs and spices, can be spread on breakfast sandwiches for a whole week, or, for example, you can prepare a pita roll with Jewish salad.

How to make cream cheese at home

Ingredients:

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

Making processed cheese from cottage cheese

The mixing of cottage cheese with the rest of the ingredients happens so quickly that it is better to immediately put water in a saucepan for a steam bath. Fill 2/3 of the ladle and bring to a boil.

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

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

We use a “knife” (immersion) blender attachment to turn the mixture into a homogeneous one.

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

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

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

We continue to vigorously stir the cheese mixture, trying to dissolve absolutely all grains, even the smallest ones. The mixture will become more and more homogeneous, viscous, and shiny. Once all the lumps have disappeared, remove the bowl from the water bath and set it aside.

If you like cottage cheese baked goods, take note

Now your favorite seasonings and salt are used. I used a mixture of spices for adjika, and the result was very tasty.

Supplement options vary and depend entirely on 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 molds.

Cover the processed cheese with cling film so that it does not become covered with a thickened crust on top. In a few hours, the processed cottage cheese will be completely ready. This is how easy it is to prepare a delicious delicacy at home.

What to do if the cottage cheese does not melt?

• Poor quality cottage cheese. It lies in a lump in a water bath and does not want to melt at all. It will be great if you choose farm or village cottage cheese for making cheese, purchased from trusted sellers. Please note: at the market there is always a queue for such people to buy goods. I used both village cottage cheese and cottage cheese from the supermarket (in the photo recipe I have a product from the Udoevo company with 9% fat content)
• Good cottage cheese begins to melt almost immediately. You shouldn’t wait 30-40 minutes thinking that the product is about to start melting. It’s better to immediately remove the container from the water bath and place the mixture in or.
• If small lumps remain in the curd mixture, you can add an additional pinch of baking soda. Do not overdo it with the amount of soda; too much will spoil the taste of the product. Keep in mind that very small grains may disperse later during the cheese infusion.
• Keep an eye on the melting time. If you keep the curd mass in a water bath, the reverse process may start and the mixture will begin to turn into curd again and clump.

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

Bon appetit!

In contact with

To make 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, and it is their correct implementation that 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 upon a time I already tried to make cheese myself, it was hard cheese and the only thing I remember is that it was prepared from cottage cheese and milk, it turned out tasty, but very little. :) Because it seemed to me that it would be quite easy to prepare processed cheese at home. I found a recipe where everything seemed to be written out simply and clearly, I tried to cook it, but it didn’t work out that way. It turned out that there are quite a few nuances in this simple matter. After 3 unsuccessful attempts, I finally came out with delicious homemade processed cheese. I will tell you 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 would like to warn you right away that the main thing in preparing 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, it will not make cheese. Therefore, I advise you to take cottage cheese for the first time at the market, from a trusted seller (there is usually a queue of at least several buyers).

Ingredients:

• 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 make processed cheese from cottage cheese at home (recipe with photo)

The mixture for cooking cheese is prepared very quickly, so first place a saucepan filled with water about 2/3 full of water 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. For me, this is a regular plastic container for the microwave. I put cottage cheese in it.

Add butter, chopped into cubes, to the cottage cheese. If the oil is completely icy, you can slightly melt it.

Now we arm ourselves with a blender and turn the grainy curd mass into as homogeneous as possible. In the future, this will help get rid of harmful grains that do not want to melt completely. If you don’t have a blender, no problem! A regular fork will also work fine. Mash the mass with it as finely and uniformly as you can.

As soon as the water in the larger saucepan boils, reduce the heat on the burner to medium and place the curd mass in a water bath. It is important that the container with the cheese preparation does not touch the bottom of the pan 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 intensively stir the mass 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, you can use any fillers to your taste as additives to processed cheese. I added a little 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 filling: jam, honey, jam, etc. The kids 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 have cooled down and can be used. Homemade processed cheese can be stored in the refrigerator for up to 7 days. It can be spread on bread, added to pasta (it melts when hot, like regular cheese), made into snack rolls, etc.

Since I didn’t get the processed cheese right the first time, I’ll tell you a little about the difficulties that may arise in the process of preparing it.

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 adding just a pinch of soda. This will help melt them. If the grains are small, you don’t have to add soda - they will disperse on their own when they stand to cool.

2) And an option when the cottage cheese does not want to melt at all. This, unfortunately, also happens. It's all about the quality of the cottage cheese. It can be of any fat content, the main thing is that it is natural, not frozen or overcooked. Correctly chosen cottage cheese begins to melt almost immediately. If after 5-15 minutes you do not notice any changes in the curd mass, do not suffer and do not hope that a little more and the process will begin. It won't work! Trust the person who has more than once spent 2 hours uselessly waiting and stirring the curd mass in the hope that it is about to turn into cheese. It’s better to remove it from the heat and place 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 leave it longer than necessary, the reverse process will begin - i.e. the cheese mass will begin to turn into grainy again. In this case, the product will also be spoiled.