Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

The process of making homemade cheese is not complicated, but it requires 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. The most important thing is that from a minimum amount of ingredients you will get a natural product that does not contain harmful additives.

Homemade hard cottage cheese

• Time: 12.5 hours
• Number of servings: 10 persons.

To make homemade cottage cheese, choose the main component not store-bought, but natural. If you know how, do it yourself. It is desirable that the remaining ingredients are also homemade.

Ingredients:

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

Cooking method:

1. Place a frying pan on the stove and melt the butter.
2. Add cottage cheese and mash with a fork.
3. Separately, beat the eggs with the dry ingredients until smooth.
4. Pour into the pan and simmer over low heat for 10 minutes, stirring continuously.
5. Now you can add additional ingredients that add flavor and aroma to the dish - spices, seasonings, garlic, smoked meats, chopped boiled meat, herbs, etc.
6. When the curd mass begins to clump together, it’s time to put it into containers. It is recommended to take small jars (200–250 ml each) that will be completely filled. There will be no voids or excess air in them, creating ideal conditions for storage.
7. Keep it in the refrigerator for at least 12 hours, and then start tasting.

Processed milk product

• Time: 40 min.
• Number of servings: 5 persons.
• Difficulty: Easy for beginners.

Thanks to its creamy consistency, homemade processed cheese is great for spreading on bread and crisps. Make it tastier by adding aromatic dried herbs and 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 a large saucepan, fill ½ part with water, and boil.
2. Pour the cottage cheese into a metal bowl that can be placed in a saucepan. Cut the slightly softened butter into small pieces, add it, the egg and the bulk ingredients.
3. Mix everything with a blender until smooth.
4. Place the bowl in a water bath. At the same time, observe one important condition: it should not touch the water - it should only be heated by hot steam.
5. Cook the mixture, stirring constantly, until thickened. When it reaches the desired consistency, add the desired fillers and mix.
6. Prepare suitable containers, pour homemade cheese into it, and cool at room temperature. Close the lid and put it on the refrigerator shelf.

Using milk

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

You can make cottage 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 (baking) – 1 tsp;
• salt – 1.5 tsp.

Cooking method:

1. Pour milk into a thick-walled pan, add cottage cheese, stir.
2. Place on the fire, boil and simmer 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 whey drip off. You can squeeze it out by hand.
4. Transfer the curd-milk mixture to another container (not enameled), add the remaining ingredients, mix.
5. Place over low heat and cook the cheese at home until it becomes sticky (about 5-7 minutes). During this time, the mixture will begin to lag behind the walls.
6. Pack into prepared storage containers, cover with cling film (this is an important condition so that the product does not dry out or dry out), and place on the refrigerator shelf.

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

This homemade cottage cheese recipe contains the same ingredients required to create a solid product. The consistency is softer, grainier and moister due to the different cooking method.

Ingredients:

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

Cooking method:

1. Combine the first two components, put on fire, cook until the whey separates.
2. Drain the liquid, discard the mixture in a colander prepared in advance, and allow the excess liquid to drain.
3. Pour into a bowl, add the remaining ingredients, stir.
4. Place in gauze, tie, squeeze. Hang for 4-5 hours. You don’t have to hang it, but place a gauze bag in a colander, put a plate on top, and a load on it (a jar filled with water).
5. Then pack the homemade cheese into prepared storage containers.

Homemade cream cheese

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

By adding more butter, this homemade cheese acquires an amazing taste and aroma. Choose only a natural, high-quality product, never 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 ingredients, boil and cook for 12 minutes.
2. Pour into a colander lined with gauze and let the whey drain.
3. Transfer to another pan, add the remaining 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. Place the cheese in prepared containers, cool, and store on the refrigerator shelf.

Rennet Recipe

• Time: 40 hours.
• Number of servings: 15-16 persons.
• Difficulty: difficult.

To give a delicate taste and the desired consistency, rennet enzymes, such as pepsin, are often added to homemade curd cheeses. They can be purchased at a pharmacy or online.

Ingredients:

• milk (fat) – 2.5 l;
• kefir (2.5%) – 35 g;
• water – 1.5 l;
• rennet – 0.5 g;
• salt – 0.2 kg.

Cooking method:

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

Homemade Adyghe cheese made from cottage cheese

• Time: 3 days.
• Number of servings: 12-14 persons.
• Difficulty: Easy 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. Heat the kefir. When the curd separates from the whey, drain it and leave it to sour at room temperature for 2 days.
2. Heat the milk, pour in the sour whey, and simmer over low heat for about 7 minutes. During this time, the milk protein will separate and float to the surface.
3. It needs to be collected, salted, mixed, placed in gauze and allowed to drain excess liquid.
4. Then transfer everything into a container under a press and put it on the refrigerator shelf for a day. The resulting liquid should be drained regularly.

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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 pre-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!

Many people know that processed cheese is not cheese in the full sense of the word, since it is a by-product of production. Nevertheless, this product is very popular and, in a certain sense, can compete with “real” cheeses.

About the homemade processed cheese recipe

A special variety is processed cheese with a creamy consistency, ideal as a spread for sandwiches. It is often included in creamy soups with mushrooms, fish, and bacon. There are many such cheeses on sale, the assortment is large, you can even get confused. Have you tried cooking it at home? The result is very interesting.

The advantage of homemade processed cheese over store-bought cheese is that you can “put your own accent” and not be content with ready-made ones. For example, make a simple cream cheese, and then add dried herbs, spices, fried bacon, aromatic ham, mushrooms, sun-dried tomatoes, olives or black olives - in short, everything you can imagine.

To make cheese you will need good cottage cheese, butter, egg, soda, as well as any additives. The process itself is simple, and the result is wonderful. As for use, homemade processed cheese will become the basis for pates, rolls, salads, sauces, and for adding to baked goods and desserts.

Ingredients

• cottage cheese 350 g
• butter 70 g
• egg 1 pc. small
• salt 1 tsp. l.
• soda 0.5 tsp.
• dried dill 0.5 tsp.

Preparation

Cut the butter into small pieces and place in a deep bowl.



Lightly heat it in a microwave oven or in a water bath. Add the egg to the oil and stir.



Add cottage cheese and soda to this mixture. Stir the mass.



Then, using a blender, grind the curd base so that the grains of cottage cheese become as small as possible. Thanks to this, it will melt faster and you will spend less time on the process.



Boil water in a small saucepan, reduce heat, place a bowl with cottage cheese, butter and egg in this water bath.



Stirring, cook the cheese. The curd will begin to gradually melt. Soon you will notice how the mass becomes viscous.



Once all the grains of cottage cheese have melted, it is ready. All that remains is to add salt, spices and additives to the cheese.



Mix the mixture thoroughly so that the spices and additives are evenly distributed throughout.



Pour the hot melted cheese into small flat molds - it will be easier to get this delicacy out of them.



When the cheese cools, it will become covered with a film. This film does not affect the taste of the product in any way, but you can easily remove it if you do not like it visually.

Cool the cheese and put it in the refrigerator - there it will be stored for a week, delighting you in the morning with delicious sandwiches or dishes that you prepare with it. For example, .

Homemade processed cheese from cottage cheese is very easy to prepare, and the main thing is that it is prepared from high-quality and real cottage cheese, which indicates the naturalness of the product. Let's start our acquaintance with homemade cheese making with delicious and beautiful processed cheese.
Recipe contents:

Not many people know that processed cheese in the full sense of the word is not cheese at all. This is a by-product of production, but, nevertheless, it is very popular and competes well with “real” cheeses. He is in demand and loved by many.

Processed cheese made from cottage cheese with a creamy consistency is a special type of spread for sandwiches. It is often included in soups with mushrooms and bacon. There is a huge assortment of similar cheeses on store shelves. But it’s easy to cook it at home yourself? This is a very exciting and interesting process. The advantage of a homemade product over an industrial one is that you can change its taste, rather than being content with a store-bought one. For example, after making cream cheese, dried herbs, fried bacon, spices, ham, sun-dried tomatoes, mushrooms, olives, olives are added to the mass... However, whatever your heart desires.

To make processed cheese you will need high-quality fat cottage cheese, milk, butter, soda and salt. Well, the rest of the additives are up to taste. The technological process is simple, and the result is magnificent. You can use cheese as a base for pates, salads, sauces, rolls, baked goods and desserts. It can be made chocolate or fruit. However, the main thing is to master the classical technique of preparing it, and then you can endlessly experiment with it.

• Calorie content per 100 g - 141 kcal.
• Number of servings - 200-300 g
• Cooking time - 30 minutes

Ingredients:

• Cottage cheese - 300 g
• Milk - 150 ml
• Butter - 20 g
• Salt - 1/3 tsp.
• Soda - 1 tsp. without top

Step-by-step preparation of processed cheese from cottage cheese:

1. Place the cottage cheese in a container and blend with a blender until smooth. I recommend doing this right away in a cooking pan, because... Then the mass will boil down. And this way you won’t have to rearrange it and dirty a lot of dishes.

2. Pour milk into the cottage cheese and beat again with a blender until the mass becomes homogeneous.

3. Salt and add baking soda. Place the pan on the fire and cook stirring over low flame. The products will begin to melt, become homogeneous and acquire a liquid consistency. But then the mixture will begin to thicken, and after cooling it will become even denser. The thickness of the product is regulated by the amount of soda; the more of it, the thicker the product.

4. The entire cooking process will take you no more than 15 minutes. Then add the butter to the hot mixture and mix well until it is completely dissolved. If you use farm cottage cheese, which is too fatty, then you may not need oil. Accordingly, on the contrary, dry cottage cheese may require more oil.

5. Leave the mixture to cool at room temperature, then put it in the refrigerator. As it cools, it will become denser. When the processed cheese has cooled, it is considered ready for consumption or further use. 11/26/2016

Hi all! Vika Leping is with you, and today I will talk about how to make homemade processed cheese from cottage cheese. My mom told me the recipe, for which I thank her very much, because I love cheese, but I don’t buy it because of the large number of “third-party” ingredients in the composition. My product will only have five ingredients. That's all. So stay with me if you are interested 😉

Honestly, I would never have thought about how to make processed cheese at home if it weren’t for my mother. It always seemed to me that this is a complex process that requires third-party equipment and is only available in large-scale production. Well, or I just never thought about it, you won’t even remember it 😀 And then I came to visit my parents, tried the yummy food and... fell in love :)

And when my mother said that she was making homemade processed cheese from cottage cheese, I was doubly surprised, because who would have thought that such a product could also be low-calorie. Fine, fine. Medium-calorie for sure 😉 So I bought some cottage cheese and tried to cook it for the first time. But that was not the case, everything did not go as smoothly as I would like, my cheese did not turn out the first time.

But now I understand that it’s even good that the first pancake turned out to be lumpy, because now I know 100% how to make processed cheese at home, I know the secret that my mother and I discovered on our own, and no one would have divulged it to us. So I’ll tell you about it in the recipe itself, where it will be more appropriate. By the way, you can make delicious cheese in the classic version, with mushrooms and paprika, whatever my soul and yours desire, which you will now see for yourself.

So, homemade processed cheese, step-by-step recipe with photos!

Ingredients

• - homemade - 500 gr
• - 1 PC
• - 2/3 tsp
• - 1/3 tsp
• - 100 gr
• - mushrooms, bell peppers and other additives - optional

Cooking method

Making processed cheese at home takes 30 minutes. We prepare a water bath, for this we take a large saucepan, pour not too much water into it, put a small saucepan inside so that it is held by the ears and does not touch the bottom of the water, bring the water to a boil.

At this time, put cottage cheese, salt, soda, egg in a bowl and beat into a homogeneous mass. Processed cottage cheese should be free of lumps!

Here's the secret! You can make homemade cottage cheese only if you buy it at the market or take it from grannies. Nothing will come of store-bought cottage cheese; it will break up into lumps rather than melt. Checked twice.

Transfer the mixture to a saucepan in a water bath and leave. Drown yourself. Melt. Homemade processed cheese, the recipe for which is very simple, as you can see for yourself, is prepared on its own.

Sometimes processed cheese should be stirred every 5 minutes. Melt for 20-30 minutes until smooth.

Remove from the water bath. At this point, you can mix the cheese mass with any fillings to your taste. You can have it with fried mushrooms, fried or fresh paprika, or with your favorite herbs, like I did. To do this, just grind it in a blender. I took green onions, dill and parsley.

Mix the filling with the cheese mixture and pour into containers. Processed cheese, homemade, almost ready, gentlemen and ladies.

We put it in the refrigerator and enjoy the taste of homemade deliciousness in the morning. Now you know how to make processed cheese at home.

We spread processed cheese on toast or whole grain bread, like mine, and consume it internally with tea or coffee.

Now let me quickly summarize.

Brief recipe: homemade processed cheese from cottage cheese

1. Place cottage cheese, soda, salt, egg and butter cut into pieces into a pan.
2. Grind all ingredients in a blender until smooth.
3. Place the cheese mass in a water bath and melt for 20-30 minutes, stirring every 5 minutes.
4. Remove the processed cottage cheese from the heat, add (or not add) additives to taste (chopped herbs, chopped fried mushrooms, paprika), mix thoroughly.
5. Pour into containers and refrigerate until completely set (at least 2 hours, preferably overnight).
6. Now you know how to make processed cheese from cottage cheese at home.

That's all. The recipe for processed cottage cheese has come to an end. I just had breakfast like this, and now Sergei and I will go buy garlands and all sorts of festive things, we will decorate the house for the New Year! In general, there is only a month left until my favorite holiday, so New Year's recipes will soon delight you!

In fact, I will even prepare this processed cheese for the New Year, mix it with fresh bell pepper, add garlic and arrange it into tartlets. There may be a party at our house, so now I’m thinking about how these tartlets can be served; on a holiday, serving and a buffet are very important. Ordinary plates are somehow not very good, maybe you can tell me which one? serving utensils the one presented here is more suitable if you have already encountered this?

And stay with me, I recently talked about, and very soon I will tell you many other delicious holiday recipes! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends about melted cheese, publish the recipe, like it, leave comments, rate it, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

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