Processed cheese from cottage cheese at home a good recipe will turn out no worse than a store one. Today there are two types of processed homemade cheese - hard, which can be cut with a knife, and liquid, like the beloved by many cheese "Yantar". Many people still remember how delicious the store-bought Soviet Yantar cheese was. Alas, GOSTs and standards of its production have changed significantly over the years, which negatively affected its taste. In addition, in addition to the taste characteristics of the cheese, many harmful additives have appeared.
Having cooked processed cheese at home like Amber cheese, you can be sure that it will bring only benefits and no harm, besides, make sure how tasty with a pronounced creamy taste a cheese cooked at home with love with your own hands can be. 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 fatty homemade cottage cheese.
Ingredients:
- Fatty homemade cottage cheese - 600 gr.,
- Soda - 1 coffee spoon,
- Salt - 1 teaspoon
- Eggs - 1 pc.,
- Butter - 100 gr.
Processed cheese from cottage cheese at home - recipe
After all the ingredients are prepared, you can start making melted cheese from cottage cheese. Pour the required amount of fatty homemade cottage cheese into a bowl.
Beat in an egg.
To obtain a thick consistency of melted Yantar cheese, be sure to add soda.
Add salt to keep the processed cottage cheese warm.
Stir the cottage cheese with the above products until smooth. Grate the frozen butter on a fine grater. If your butter is from the refrigerator and is soft (such that you can easily spread it on bread), then just cut it into small pieces and add to the curd mass.
Now we need a hand blender.
Using an immersion blender, beat the curd mass until a homogeneous consistency is obtained, reminiscent of soft curd puree. There is little left to do - we will cook, or rather melt the cheese in a water bath.
Place the processed cheese base in a metal bowl or small saucepan. Put hot water in another saucepan. After the water boils, place a saucepan (bowl) with the curd mass on top. As it warms up, stir it with a spatula. A plastic spatula for applying cream to cakes is ideal for these purposes.
Before our eyes, the curd mass will begin to melt and acquire a more liquid consistency. Cook the processed cheese with constant stirring for about 5-10 minutes.
As soon as the grains of cottage cheese completely disappear in the hot melted 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 the same as we used to knock it out in the store. But do not worry, the cheese will definitely thicken after cooling. If, nevertheless, the consistency of it confuses you, cook it for another 5 minutes. The moisture will evaporate and the cheese will be thicker. So, hot ready-made processed cheese at home, after removing from the stove, should cool slightly. Then pour it into a plastic tray or glass jars.
Send warm, almost room temperature cheese to cool and thicken in the refrigerator. Delicious and thick homemade processed cheese made from cottage cheese "Yantar" it will be possible to try in a few hours. For those who like to experiment with the tastes of cheese, you can add finely chopped and fried pieces of champignons, paprika, dried dill or Provencal herbs to it. I also recommend cooking
26.11.2016Hello everyone! Vika Leping is with you, and today I will tell you about how to make homemade melted cheese from cottage cheese. My mommy told me the recipe, for which she thanks a lot, 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 have only five ingredients. And that's all. So stay with me if you're interested 😉
Honestly, I would never have thought about how to make melted cheese at home if not for my mother. It always seemed to me that this is a complex process that requires third-party equipment and is available only in large-scale production. Well, or I just never thought about it, you really won’t remember 😀 And then I came to visit my parents, tasted a treat and ... fell in love 🙂
And when my mother said that she makes 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 cottage cheese and tried to cook it for the first time. But it wasn’t there, everything didn’t go as smoothly as we would like, I didn’t get the cheese right 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 already in the recipe itself, where it will be more appropriate. By the way, you can make delicious cheese in the classic version, and with mushrooms, and with paprika, with which my soul and yours desires, which you will now see for yourself.
So, homemade processed cheese, step by step photo recipe!
Ingredients
- cottage cheese - homemade - 500 gr
- egg- 1 PC
- soda - 2/3 tsp
- salt- 1/3 tsp
- butter - 100 gr
- greenery- mushrooms, bell peppers and other additives - optional
Cooking method
Making melted 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, an egg in a bowl and interrupt into a homogeneous mass. Processed cottage cheese should be free of lumps!
And here is the secret! Homemade cheese from cottage cheese will turn out only if you buy the latter on the market, take it from grannies. Nothing will come of the store cottage cheese, it will disintegrate into lumps, and not melt. Checked twice.
We transfer the mixture to a saucepan in a water bath and leave. Drown. Melt. Homemade processed cheese, the recipe for which is very simple, as you can see for yourself, is prepared by itself.
Sometimes melted cheese should be stirred every 5 minutes. We melt for 20-30 minutes to a homogeneous consistency.
We remove from the water bath. At this point, you can mix the cheese mass with any fillers to taste. It can be with fried mushrooms, with fried or fresh paprika, or with your favorite herbs, as I did. To do this, you just need to grind it in a blender. I took green onions, dill and parsley.
Mix the filler with the cheese mass and pour it into containers. Processed cheese, homemade, almost ready, ladies and gentlemen.
We put it in the refrigerator and enjoy the taste of homemade yummy in the morning. Now you know how to make processed cheese at home.
We spread melted cheese on toast or whole grain bread, like mine, and use it internally with tea or coffee.
And now I will quickly sum up the results.
Short recipe: homemade processed cheese made from cottage cheese
- Put cottage cheese, baking soda, salt, egg and butter cut into pieces in a saucepan.
- Grind all ingredients in a blender until smooth.
- We put the cheese mass in a water bath and melt for 20-30 minutes, stirring every 5 minutes.
- Remove the processed cheese from the cottage cheese from the heat, put (or not put) additives to taste (chopped greens, chopped fried mushrooms, paprika), mix thoroughly.
- Pour into containers and refrigerate until completely solidified (at least 2 hours, or better overnight).
- Now you know how to make their curd processed cheese at home.
That's all. The recipe for melted cottage cheese has come to an end. I just had breakfast like this, and now Sergey and I will go for garlands and all sorts of festive things, we will decorate the house for the New Year! In general, there is only a month left before my favorite holiday, so soon you will be delighted with New Year's recipes!
In fact, I will cook even this processed cheese for the New Year, mix it with fresh bell pepper, add garlic and spread it into tartlets. Maybe we will have a party at home, so now I think, on what such tartlets can be served, on a holiday, serving and a buffet table are very important. Ordinary plates are somehow not very good, maybe tell me which serving utensils from 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! Not to be missed , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of full-fledged recipes from 20 dishes 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 the cheese is melted, publish the recipe, like it, leave comments, appreciate 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!
It is very easy to make homemade processed cheese, the main thing is to make it from high-quality (real) cottage cheese. Delicious, beautiful, healthy, real melted cottage cheese.
To make processed cheese, I buy homemade cottage cheese from the market. Cottage cheese should not be sour, any fat content. Cottage cheese that has been frozen is also suitable. Making melted cheese is also a good way to process slightly stuck cottage cheese. 
cottage cheese - 0.5 kg;
soda - 0.5 tsp;
salt - 1 tsp;
chicken egg - 1 pc.
Pour water (about 1/3) into a saucepan and put on fire. You also need to pick up a metal bowl or a smaller saucepan, we will cook the melted cheese in a water bath. 
Grind cottage cheese, salt, baking soda and egg well in a blender. 
The result is 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. Put the bowl on the pot and return the pot with the bowl to the fire. The 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 will take about 7 minutes to completely melt the curd. 
If the curd is very watery, keep the cheese in a water bath for 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 cool slightly. Upon cooling, a film forms on the surface of the cheese, which easily disappears with stirring. Stir the cheese at room temperature, cover with a lid or cling film. We put in the refrigerator until it cools completely. 
It is convenient to make melted cheese in the evening, and in the morning you will have delicious cheese sandwiches for a cup of coffee.
This is a basic processed cheese recipe. If the curd 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. You can make good cheese without an egg, too. Try, experiment and make homemade cheese to your taste.
samvari.ru
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 withstands competition with "real" cheeses.
About homemade processed cheese recipe
A special kind of cream cheese, ideal as a spread on 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 at home? The result is very interesting.
The advantage of homemade processed cheese over store-bought cheese is that you can "put your own emphasis", and not be content with ready-made. For example, make a simple cream cheese, and then add dried herbs, spices, toasted bacon, aromatic ham, mushrooms, sun-dried tomatoes, olives or olives - in short, everything you can imagine.
To make cheese, you will need good cottage cheese, butter, an egg, soda, and 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, 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
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Cut the butter into small pieces and place in a deep bowl.
Heat it slightly in the microwave or water bath. Add the egg to the butter and stir.
Add cottage cheese and soda to this mixture. Stir the mass.
Then use a blender to grind the curd base so that the grains of curd 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, put a bowl of cottage cheese, butter and egg in this water bath.
Stir to cook the cheese. The curd will begin to melt gradually. Soon you will notice how the mass will become viscous.
As soon as all the grains of cottage cheese are melted, it is ready. It remains to add salt, spices and additives to the cheese.
Stir the mixture thoroughly so that the spices and additives are evenly distributed over it.
Pour the hot melted cheese into small flat tins to make it easier to get the treat.
When the cheese has cooled, it will be 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 don’t 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 cook with it. For instance, .
The Valio Concern consists of the parent company Valio Oy (it belongs to 17 cooperatives owned by 7.4 thousand Finnish farmers) and subsidiaries, including divisions in Russia, Sweden, China, the USA and the Baltic countries. In Russia there is a dairy plant in St. Petersburg and a logistics and distribution center in the village of Ershovo, Moscow Region, where cheeses are produced in "trays" and "triangles" (as they are called at the enterprise).
Until recently, Finnish raw materials were used for the production of all products, the supply of which had to be stopped after the imposition of an embargo on the import of products from the EU countries into Russia. For this reason, there have been massive redundancies in the Russian divisions. Now Valio has found new suppliers, which ones are not disclosed in the company. It is only known that raw materials come from Russia, Belarus, New Zealand and a number of other countries. The Village took a look at the new process for the production of processed cheese.
Valio
Location: settlement Ershovo, Moscow region
Square: 13,000 sq. m.
The number of employees: 70
Foundation date: 2006 year
Production starts on the second floor of the factory in the cheese melting workshop. There are two production lines here: one produces cheese for "triangle" packages, the other, which was launched recently, in December, for "trays".
Everything that is used in production - raw materials, components, packaging - undergoes incoming control in the laboratory of the plant. If any deviations are identified, then the batch is rejected. In addition, during the very process of preparing processed cheese, samples are taken from the line every hour to check for compliance with the physical and chemical composition and indicators such as taste, smell, texture and appearance.
The cheese is prepared according to a recipe developed in Finland. It consists of 40% cheese and butter, 25% water, 15% dry ingredients, the rest is made up of natural ingredients (mushrooms or boiled pork, ham or salmon). There are three types of cheese used for cooking: for example, these are edam, emmental and tilsit. He arrives from suppliers in blocks, which will be cut into equal pieces before entering the melting shop.
In the melting shop, an employee rolls the cart onto the scales and loads the required amount of cheese and butter with 82% fat into it. All of these ingredients go into a large blender. It is also manually added bulk components - milk powder and salt melters (stabilizer E-450 and E-452, which in the total volume of the recipe take no more than 1.5%). They are necessary in order to make the consistency uniform. For example, thanks to them, the cheese in the "triangles" does not stick to the foil. One salt melter is required for the product in "trays", because such cheese is more liquid. Further, water is added to the blender, which the company extracts from its own artesian well. At the same stage, the employee adds the filling: salmon, mushrooms, salami, boiled pork, dried apricots, vanilla, and so on.
A knife rotates inside the mixer at a speed of 1,500 rpm, which cuts all the loaded ingredients and turns them into a homogeneous mass. Then steam is supplied to the boiler, which heats the product to 88 degrees and melts it. After that, the valve automatically closes and the product is immediately pumped into the buffer tank, inside which the mixer is also rotating. This whips up the cheese and gives it a thicker consistency. In the container, the operator always maintains the level of cheese up to 200 liters, so that the line works without stopping. Then the mass enters the UHT line, where it heats up to a temperature of 142 degrees in 15 seconds. This will kill any microorganisms. Then the mass is instantly cooled to 85 degrees in a metal column using a vacuum. And at the outlet it is additionally filtered so that foreign particles or lumps of the product do not get into the finished product. Then the mass goes down the inclined pipe to the first floor.
On the ground floor, the mass is distributed to three filling machines. For “triangle” cheesecakes, hot cheese is squeezed out of the dispenser into a rotating disc with depressions, the bottom of which is lined with golden foil. When the form is filled, it is automatically covered with a top layer of foil and a label is applied to it. Then the sides are clamped and baked with a special iron. This is how the cheese ends up in an airtight package. Then it shifts to the conveyor. Then the product goes to weight control, and then to the printer, which prints the production date, expiration date, as well as the time and batch number. The company says that they once changed the golden foil to silver due to its lower cost. But after a while, the factory began to receive complaints from buyers who were worried that they had bought not Valio cheese, but a fake. The gold foil had to be returned.
The process of packing cheese into "trays" is simpler: the hot mixture from the dispenser is poured into the packaging, on which the foil is applied, baked and covered with a lid. Then, before sending the cheese to the conveyor, each "tray" is automatically turned over. If this is not done, a film will form on the surface of the cheese, as, for example, on milk.
Both "triangles" and "trays" enter the cooler, where they are kept for an hour at temperatures below minus 1 degrees. From this compartment, the products go to the packers, who pack the products into boxes. The cheese produced at this factory is designed for both Russia (the main markets are Moscow and St. Petersburg) and the CIS countries. In total, about 10 thousand tons of cheese were produced at the production site last year.
Photos: Ivan Gushchin
