Prepare processed cheese. Homemade processed cheese from cottage cheese

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 - 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. Advantage home product before the industrial one - you can change its taste, and not be content with the store-bought one. For example, by doing cream cheese dried herbs, fried bacon, spices, ham, sun-dried tomatoes, mushrooms, olives, etc. are added to the mass... However, whatever your heart desires.

To prepare 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. Technological process 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 put baking soda. Place the pan on the fire and cook stirring over low flame. The products will begin to melt, become homogeneous and acquire 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.

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, 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 in cheese soup add. 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 "Provençal" or " Italian herbs».

Amber type cheese recipe step by step

Prepare the cottage cheese (in 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.

It's not only great option for sandwiches, but also a whole field for experiments. 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!

Processed cheese is no less loved than traditional hard cheese by Russian residents. Its delicate, soft texture creates the perfect contrast to dry toast, and the taste remains as excellent as its counterpart of a different consistency. For great connoisseurs of this product, the news that it is quite possible to prepare it at home will be joyful. It is created much easier than hard cheese, and the entire process requires only widely available products.

What it is?

Processed cheese is made from regular rennet cheese by, as you might guess, melting. Heat treatment should be carried out exclusively at temperatures ranging from 75 to 95 degrees Celsius. In addition, some salts, called melters, are also responsible for the production of the product. These include potassium and sodium phosphates and citrates. It is believed that processed cheese was invented as an attempt to make a cheap substitute for Brie cheese. Its sale began in Switzerland in the 50s of the last century.

During pasteurization hard cheeses, milk, butter and additives, the consistency of the mass becomes viscous and uniform. In addition, at the same moment, microorganisms develop that can increase the shelf life of the product. It should also be noted that, in addition to the traditional melting point range, there is another one - 140 degrees. This indicator guarantees absolute sterilization of the cheese substance.

Processed cheese is considered healthier for the human body than solid, since it is much better absorbed and contains less cholesterol. Besides, milk product rich in various vitamins and elements. Vitamins include A, D, E, and other microelements include sodium, calcium, phosphorus, and amino acids. It is important to note that processed cheese is considered an optimal source of protein for the growth and development of the body. The calorie content of 100 grams of products varies from 220 to 360 kilocalories.

The product is contraindicated for those who suffer from lactose intolerance, as well as for people whose consumption of dairy products causes allergic reactions. Patients suffering from diseases of the gastrointestinal tract also need to be more careful.

Varieties

This product is sold in stores in various forms. This is either a box with a viscous mass, or thin pieces packed in individual bags, or briquettes that must be spread onto the bread while being deformed. In the first case, the cheese paste contains a large number of moisture and fat, and the consistency resembles confectionery cream. In the second case, the fat content of the cheese ranges from 50 to 70%. Some people also refer to processed cheeses and sausage cheese. It has the most dense consistency, contains little fat, and is smoked during the cooking process.

The number of different flavors is very large, because various vegetables and even fruits, herbs, meat products and mushrooms are added to processed cheese. Manufacturers also supply the market with sweet cheeses that contain coffee, cocoa, berries, nuts, honey and other additives.

Recipes

Homemade cheese

Making processed cheese at home shouldn’t be too difficult. You need 400 grams of cottage cheese, 100 grams of butter, 2 eggs and a teaspoon of soda. Preparation begins with the fact that the cottage cheese is transformed into a homogeneous mass by manual action. Then soda and egg are added to it and everything is mixed thoroughly, after that - butter, and everything is repeated again.

The resulting substance is placed on a small fire, where the lumps should melt over the course of a quarter of an hour. During cooking, it is important to constantly stir the contents of the pan, otherwise it may burn. The finished cheese is poured into a container covered with a lid, cooled and sent for long-term storage in the refrigerator.

Spicy cheese with fresh herbs

From goat milk I can do it at home spicy cheese with fresh herbs. In addition to 500 grams of cottage cheese and 120 milliliters of milk, you will have to prepare 2 tablespoons of butter, half a teaspoon of soda, dill or parsley and spices. It all starts with whipping dairy products and soda with a mixer. The substance is poured into a saucepan, after which it begins to heat up over low heat. Everything needs to be stirred periodically.

At the moment when the structure of the cottage cheese begins to change, oil, salt and finely chopped herbs should be immersed in the container. Everything will remain on the fire until the cottage cheese is completely gone. Then the future cheese is poured into boxes and put into the refrigerator.

Chocolate cheese

Chocolate cheese is prepared in approximately the same way. To start, buy 400 grams of cottage cheese, 100 grams of bitter or dark chocolate, 50 grams of butter, 75 milliliters of milk, 2 tablespoons of sugar and a teaspoon of soda. Beat cottage cheese, milk and soda with a mixer until it reaches homogeneous consistency. Together with butter, they are placed in a saucepan and sent to a water bath for 20 minutes.

It is important to stir the future cheese until all the curd has dispersed. When this happens, the product is removed from the heat and mixed with sugar and chocolate. Again, it is important to achieve dissolution of all ingredients. The finished cheese is poured into containers and sent to the refrigerator for storage for up to 7 days.

In a slow cooker

You can also cook processed cheese in a slow cooker, because the device will greatly simplify the whole job. The necessary components are pre-processed with a mixer and then placed in the multicooker bowl. The temperature is set to 95 to 100 degrees Celsius, and the cheese begins to cook until the mixture begins to thicken. The substance needs to be stirred periodically.

Processed cheese from kefir

Of course, processed cheese is also made from kefir. This recipe requires 2 liters of a high-fat drink, one egg, a tablespoon of butter, a teaspoon of salt and half a teaspoon of soda. In addition, black pepper, curry, paprika or other spices are added if desired. Kefir is installed on water bath, where the drink will have to stay until clots appear and the whey leaves.

The clots are placed in a colander, previously lined with gauze. Excess liquid is squeezed out, after which the cottage cheese is infused for 30 minutes. The resulting mass is mixed with other ingredients, kneaded and put into the pan. Turns on again water bath, on which the cheese sits for approximately 15 minutes. By periodically stirring the substance, it is necessary to obtain a yellowish and uniform mass in which individual pieces of cottage cheese are not visible. After that, everything is poured into a container, cooled and sent to the refrigerator for a couple of hours.

You can check the correct preparation of the product by its consistency. While it is heated, the cheese should stretch and be very tender, but as soon as it cools, the substance should harden a little. However, it is important that it does not begin to crunch or fall apart into crumbs. These symptoms indicate that something was done incorrectly. Experts recommend cooking in a water bath to avoid burning during the melting stage of dairy products. But even in this case, the cheese will have to be stirred constantly.

If a spoon cannot cope with a dense mass, then you can use a masher designed for making purees. It is also important not to forget to strain the cottage cheese first - it may contain whey. Butter and cream are used to change the fat content of the product, therefore, by increasing or decreasing their amount, you can adjust the taste characteristics of processed cheese. A kilogram of cottage cheese usually produces curd cheese, the weight of which ranges from 650 to 700 grams.

If the cottage cheese does not melt, you can do two different ways. Firstly, if there are large lumps in the substance, it is recommended to add a little soda. If the lumps are small, then there is no need to worry - they are able to disperse on their own while the cheese dissolves. In the end, their presence is not critical, and therefore it is important to continue cooking so as not to ruin the entire dish. Secondly, cottage cheese does not melt if it is of low quality. When the composition contains unnatural substances, the product has been diluted with something or was stored under incorrect conditions, further processing may be difficult.

To learn how to make processed cheese at home, watch the following video.

Processed cheese is rightfully considered universal dish. It is often added to salads and used as an independent snack. Store-bought products are full of artificial additives and flavor enhancers. After reading the composition of processed cheese, the consumer will often lose the desire to consume it. Having decided to make such a product themselves, many housewives clutch their heads, not knowing where to start. However, in practice, everything is not as complicated as it might seem at first glance.

Processed cheese from cottage cheese: a classic of the genre

butter - 95-110 gr.
soda - 20 gr.
Quail eggs - 4 pcs.
salt - to taste
cottage cheese - 500-600 gr.
seasonings - at your discretion
dried or fresh herbs- taste

To prepare the base for cooking cheese, place a pan on the stove and fill it halfway with water. Take a container of a smaller diameter in advance, which will be placed in the main pan when using a water bath. Place cottage cheese in it. The cream cheese mixture is made quickly.
Add lightly melted butter to the cottage cheese, then mix eggs and soda into the total mass (can be replaced with baking powder). Do not add oil to the ice cream, otherwise you will not be able to avoid the unevenness of the product.
Take a meat grinder or food processor and pass the curd granular mass through the device. If you have a blender in your kitchen, it is best suited for this process. Turn the mixture into a homogeneous mass, eliminating lumps and graininess. If you wish, you can use a fork or a whisk, depending on the circumstances.
When the water in a large saucepan boils, reduce the burner to medium power and place the curd mixture in a water bath. Do not forget to stir the composition, do not allow the first container to touch the bottom of a large pan. After 4-5 minutes, the curd mass will look like processed cheese (sticky paste).
Stir the mixture until smooth so that the curd eventually disintegrates into grains not larger than grains table salt. Remove the cheese mixture from steam bath, add spices and salt to taste.
You can make a unique cheese by adding various flavoring spices and additives to the prepared composition. To improve the taste, add finely chopped champignons, as well as herbs and garlic. Processed cheese can be supplemented not only with a side dish, but also with sweeteners, such as jam or grated berries.
Before use, stir the finished mass and package it in a container for long-term storage. Leave the cheese in the refrigerator for several hours to thicken and finally set. The shelf life of the finished product usually does not exceed 5 days.

Cottage cheese does not melt: what to do

Don't be upset if the cheese doesn't turn out right the first time. You may encounter a difficulty in which the cottage cheese does not want to melt under any pretext. Let's consider possible options solving the problem.

The curd mass may not melt completely and leave noticeable lumps among the homogeneous paste, in this case you should add a little more soda. If the mixture particles are small, leave the cheese to cool at the end of cooking; they will dissolve on their own.
The melting of cottage cheese directly depends on its quality. It doesn't matter how much fat it contains. The main thing is that the product should not be diluted or frozen, only completely natural composition. If cottage cheese good quality, its melting will begin in the first minutes. In cases where, after a quarter of an hour, the consistency of the composition remains unchanged, we can assume that everything is lost. It is impossible to make cheese from cottage cheese that cannot be processed.

Important!
Some housewives are faced with a problem when all the cottage cheese, with the exception of small grains, has melted. Even an extra dose of baking soda doesn't help. In this case, do not suffer, remove the composition from the heat and proceed to further manipulations. Otherwise, you risk irreversibly damaging the product.

butter - 120 gr.
milk with fat content from 3.2% - 1 l.
salt - 20 gr.
soda - 20 gr.
cottage cheese - 0.9-1 kg.

Place the pan on the stove, pour milk into it and leave over medium heat until the first bubbles appear. At this time, pass the cottage cheese through a kitchen sieve so that it breaks down into small grains.
As soon as the milk reaches the required boiling temperature, reduce the burner to low power. Pour in curd product, knead the mixture with a wooden spatula.
After 3-5 minutes, you will notice that the composition begins to disintegrate. You will end up with two sections that consist of whey (a liquid with a yellowish tint) and individual curds.
Continue stirring the product until the whey becomes almost clear. As practice shows, these manipulations will take about 5 minutes. Next, remove the container from the heat and proceed to the next step.
Prepare a wide container and a sieve; utensils will be needed to separate the whey and curd mass. Some housewives prefer to place the mixture in a colander, having previously lined it with gauze.
Pour the product into the filter and wait until all the liquid has drained. Press the curd a little with your hands and tie the gauze edges, making a bag. Hang it over the basin and leave for 1 hour.
Chop the butter into cubes and place in a deep glass or ceramic bowl. Place in the microwave on the edge of a turntable. Melt the product completely and add to the cottage cheese.
Add salt, baking soda, whisk ready mixture mixer or use a blender. The main thing is to bring the mass to complete homogeneity. There should be no lumps in it, otherwise the cottage cheese will turn out to be of poor quality.
Next, melt the composition in a convenient way. You can pour it into a thick-bottomed pan and then put it on the stove. Or make a water/steam bath, with the help of which the simmering will take place safely.
When the mixture dissolves, it will resemble a sticky paste. It’s easy to check if it’s done: put a fork in and remove it. If you see threads extending from the total mass, the cheese is ready.
Remove the product from the stove and pour into heat-resistant containers. Cool until room temperature, then refrigerate for storage. The holding period should not exceed one week.
If you follow the instructions, you will get 750 g at the end. fused homemade cheese. Grease a crispy bun with it, prepare a salad, after mixing the product with paprika, herbs, ham or pickles.

Sweet processed cheese based on cocoa

soda - 8 gr.
cottage cheese - 175 gr.
cocoa powder - 10 gr.
honey (can be replaced cane sugar) - 25 gr.

Sift cocoa powder through a fine kitchen sieve and grind the curd. Mix the listed components, add soda to them. Bring the mixture as smooth as possible. Leave the composition for a quarter of an hour to partially infuse.
Choose 2 pans of different sizes (large and medium). Mark the infused mixture into the smaller diameter one, and pour water into the larger one. Place one container in another, bring the liquid to a boil over medium heat.
As a result, you will have a water bath in which the cottage cheese will begin to melt. Simmer the mixture for 8 minutes, stirring constantly with a wooden spatula. As soon as the granules dissolve, pour in the melted honey and soak for another 2 minutes.
Pour the mixture into a heat-resistant mold; a food container with a lid will do. Some housewives prefer to pour the cheese into ice cells and then leave the mixture to harden. Before serving, the cheese is pricked with toothpicks and sprinkled with grated chocolate.

It's not difficult to make processed cheese at home if you have an idea about basic technologies. Consider traditional recipe Based on cottage cheese, try making a viscous product from full-fat (preferably cow's) milk. Pamper your ancestors with sweet cheese made from cocoa powder. Add additional ingredients as desired (paprika, horseradish, mushrooms, ham, smoked sausages And so on).

Video: homemade processed cheese

To avoid purchasing from the store cheese product with a questionable composition, you can make processed cheese from cottage cheese at home. His taste qualities will be an order of magnitude higher, and even inexperienced housewives can do a simple recipe.

A simple recipe for processed cottage cheese

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:

You need to place one pan with a small amount water, and place a smaller container in it to form a water bath. The upper dishes should not come into contact with hot water.
Mix all components and grind with a blender to obtain a homogeneous mass.
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:

Grind the cottage cheese with a blender to obtain a delicate consistency.
Place all ingredients into the multicooker bowl and mix well.
You need to turn on the electrical appliance in the “Multi-cook” mode. Cooking time – 7 minutes. Temperature - 100 degrees.
During preparation curd mass It is important to stir 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 l 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:

Grind the curd in a blender to obtain a smooth paste.
The curd mass and milk must be mixed and placed on slow fire. Cook the resulting mixture until the whey separates. In this case, the sediment should have a soft and sticky consistency.
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.
Mix the curd mass with the remaining ingredients and melt in a water bath until a homogeneous consistency is obtained.
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:

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

Cool the finished cheese. During the cooling process, to prevent the formation of a dense crust, finished product need to 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.