Homemade processed cheese from cottage cheese

Today I would like to offer a recipe for making homemade processed cheese from cottage cheese. Such products are probably not prepared so often at home, but in vain. Processed cheese prepared at home turns out to be very tasty, delightfully tender, and if you add spices and additional ingredients during the cooking process, its taste will become piquant.
I would like to note that the most common “ingredients” that can be purchased at a store near your home are perfect for preparing this product.
Homemade processed homemade cheese is much healthier than store-bought cheese, since it is natural, you know that various E-stuffs, preservatives and other fillers are not added to it. You can make soups from homemade processed cheese, grease sandwiches, pita bread, and add it to salads and various snacks. It is better to use homemade, fatty cottage cheese for processed cheese; the taste of the prepared cheese depends on its quality.

Taste Info Various snacks

Ingredients

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

How to make homemade processed cheese from cottage cheese

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


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


From this moment on, you cannot be distracted from the process; constantly stir the contents of the saucepan.
The curd will begin to curdle in 4-5 minutes.


As soon as the curd has curled and whey has formed in the saucepan, turn off the heat.
Pour the curd and milk mixture into a colander, previously lined with two layers of gauze, then hang the mass, allowing excess liquid to drain.


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

Add salt, soda and mix thoroughly, carefully add cottage cheese.


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


After some time, the mass will begin to thicken, when it ceases to resemble cottage cheese, it’s time to remove the saucepan from the heat. Cool the cheese a little, and then transfer it to a prepared form, which is recommended to be lightly greased. Gently smooth the surface with a spatula or tablespoon


Let cool slightly and put in the refrigerator for 3-5 hours.


Homemade processed cheese is ready and can now be eaten.

Teaser network

Homemade processed cheese "Yantar"

Whatever sandwich cheese you pick up from a store shelf, regardless of the price, the ingredients will scare you at worst, and confuse you with a lot of incomprehensible words at best. And homemade cheese - here it is, made from natural curd (you can melt it yourself from farm kefir), plus soda, which your mother used to bake cookies for you when you were a child... Simply a wonderful product: such homemade cheese can be spread on a bun for children at school, and add to cheese soup. And how your husband will appreciate it! In general, the recipe is simple - read, memorize and cook!

You need:

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

Amber type cheese recipe step by step

Prepare cottage cheese (in this case it was heated at home using kefir). The cheese should not be too watery, so before “melting” it hung in a metal sieve for about 20 minutes to allow the whey to drain.


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


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




The processed cheese should have approximately this consistency.


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




That’s it, now you can remove it from the water bath and quickly (it will immediately begin to harden) transfer it to the prepared tray.


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


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


Good luck! And have some delicious sandwiches!
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