How to make melted cheese. Honeyfielded cheese

Amber, orbit, Omichka. With these words, probably, many have associations with melted raw materials. Tasty lumps in foil packaging from Soviet times settled on the store shelves, but the composition of today's cheeses leaves much to be desired. But our hands are not for boredom? We prepare their melted cheese from cottage cheese at home. It is not necessary to fear, it is easy and completely short. But the taste - your fingers are license. The finished product, armed with herbs and spices, it will be possible to smear on sandwiches for breakfast, or, for example, make a footwash roll with a Jewish salad.

How to make melted cheese house

Ingredients:

Cottage cheese of any fat content - 450-500 (two packs of 180 g)
Large egg - 1 pc.
Butter - 100 g
Salt - to taste (I have a pinch, 1/3 h. Spoons)
Food soda - 1 h. Spoon
Dried seasonings, herbs (you can use olive herbs, dried garlic, etc.) - to taste, I used 1 tbsp. Spoon with slid

Preparation of melted cheese of cottage cheese

Cottage cheese with the rest of the ingredients occurs so quickly that it is better to immediately put water in a saucepan for steam bath. Pour 2/3 bucket and boil.

In a large bowl, in which we will be convenient to stir, lay out cottage cheese (both packs). butter (100 g), sliced \u200b\u200bby small strokes, 1 egg. All thoroughly mix.

Add a blank for cheese food soda (1 h. Spoon). You can add soda to stirring.

We use the nozzle for the blender "Knife" (submersible) to turn the mixture into a homogeneous one.

Install a bowl with mixed content on water bath. Fire set the average. Take the hand to the shovel and constantly mix the mixture.

After a few minutes you will notice how the cottage cheese will begin to melt, turns will appear when the blade is raised - signs of melting of cottage cheese.

If you ever did the hot sandwiches in the microwave, then such a process has already seen. When solid cheese It begins to melt, it looks around as well.

We continue to intensively mix the mixture for cheese, trying to dissolve absolutely all grains, even the smallest. The mixture will become increasingly homogeneous, tight, shiny. As soon as all lumps diverged, remove the bowl from the water bath and assign to the side.

if you love curd pastry, take note

Now our favorite seasonings and salt are going. I used a mixture of spices for Adzhika, it turned out as a result very tasty.

Versions of additives are different and completely depend on your taste! For example, you can add fresh chopped greens and garlic, you can fill the cheese with sliced \u200b\u200bolives or vegetables.

Mix the mixture and pour through the molds.

Cover the federated fused cheese so that it is not covered with a thickened crust on top. After a few hours, the fused cheese from cottage cheese will be fully ready. That's so simple at home you can cook delicious delicacy.

What if cottage cheese does not melt?

Poor-quality cottage cheese. He lies a lump in a water bath and does not want to melt at all. It will be great if cottage cheese for making cheese you will choose a farm, rustic, purchased from proven sellers. Please note: on the market to such people always turn over purchases. I used both rustic cottage cheese and cottage cheese from the supermarket (just in the photoreceptor I have a product from the company "Udoevo" 9% of fatty)
Good cottage cheese begins to melt almost immediately. You should not wait 30-40 minutes in thoughts that the product is about to pay. It is better to immediately remove the container from the water bath and push the mixture in or.
If small lumps remain in the curd mixture, you can add a pinch of soda additionally. Do not overdo it with the number of soda, its excess will spoil the taste of the product. Keep in mind that very small grains may dispense later during the insistence of cheese.
Follow the melting time. If you reap the cottage cheese in the water bath, the reverse process can start and the mixture will begin to turn into cottage cheese again.

I hope that my experience will be useful to you and you will have the best melted cheese at home, which does not even compare with the store.
On our video channel in You Tube, I placed a video from the melted cheese of cottage cheese, I hope you enjoy it \u003d)

Bon Appetit!

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All products homemade cookingUndoubtedly, are much more useful than those manufactured in the factory. This also applies to dairy products. The easiest way to make the house is prostroprious, foiled milk or cottage cheese. And using a solder or sour cream, you can get a fermented dairy product. Surely, if you are interested in milk processing options, you met the recipe home cheese. Maybe it's worth experimenting by making a new dish?

How to cook home cheese?

All methods can be divided into two groups: cooking from cottage cheese or milk. The first is based on melting mass consisting of several products under the influence of high temperature (in a thick-walled saucepan or on a water bath). With the second way, the recipe for home cheese provides for the use of milk, which, with the "acidification" or the use of special starts, is divided into serum and curd clot. To diversify the taste, add to ready dish Different flavor fillers. For example, the "fused" cheese can be with cocoa, and the curd product from milk - with pepper and Tmin. You are interested in options, how to do home cheese? Then apply two recipes in practice.

Recipe for home cheese from cottage cheese "melted"

For the preparation of this method necessarily takes homemade cottage cheese. From low fatty products will not be melting of the cheese mass. Mix twisted through the meat grinder cottage cheese (shelter), two eggs, one hundred grams of butter, a tablespoon of cocoa, a teaspoon of salt and half a teaspoon of soda. Put the resulting mass into the saucepan and boil, continuously stirring, in a water bath (placing in another container filled with boiling water and greater in width). The mixture will gradually begin to melt and stretch. Placing a hot mass in a lubricated oil shape. You can also pour the melted cheese after incomplete cooling in the shining food film container. Using the recipe for home cheese, you will get a medium-sized product that is suitable for sandwiches.

Recipe for home cheese from Panir milk

Where does such a strange name come from? "Panir" Translated from Hindi means "Fresh home cheese." This dish is popular in the national indian cuisine, and not only. Slavic countries call such cheese compressable and often prepare it from homemaking. Easy to work will attract your attention to this recipe, as the special skill is not required.

Descending heat, cheese becomes juicy and fragrant. It remains to apply dried bread cubes and white wine - if you prepared fondue. Or - potatoes in uniform with dark bread and pickled vegetables, if they invited friends to raklet. And after all, there are still Foundation, Aligo, Saganaki and other hot cheese dishes ...

Double Glory
This dish was born in Switzerland, and it was preparing it for centuries without any jackets: poured into the boiler a heated cheap white wine into the boiler, melted dried grated cheese, and then macaled into the slices cherry bread…

We will probably not give a special recipe. Remember the main thing: in one part of the hot dry white wine you need to dilute two parts of the solid grated Swiss cheese of the Gruyer type. For solemn cases, we buy Bohor, Emmental and Conte - their combination attaches a fondue special consistency.

Do not forget to constantly mix the wooden blade with a thick mixture of wine and cheese, and to fondue not to frozen, hold the bowler over the burning alcohol all the time. For a nurse, it's good to add a little starch, divorced in cold wine, and more refined taste He will give spices - garlic, grated nutmeg, pepper, cumin. It's not bad to put the butter (quarter by weight from cheese), pour a dozen raw Yaitz (about half a cheese), as they do in Frannd-Corre, and, for mood, splash a glass of a different cherry tincture.

The rules of etiquette are quite simple. Podkov slice of dried bread on the plug, immerse it in the molten cheese, remove from the cheese mass, hold over the cauldron for a few seconds and only then send it to your mouth, trying not to touch the plug - it will go back to the overall boiler. One who by negligence first drops his piece into him, pays for everyone - such a Swiss-French tradition.

Italians from Valle d'Aosta, who call this dish "Valdostansky Foundation", make it approximately. Cutting a crust from cheese, cut with small cubes, poured into a bowl, poured with milk, covered with a lid and put on the night in the refrigerator. Prepare a foundation in a water bath. Put a bowler in a bowl with hot water, a bowl - on the stove, rub the bowler with garlic, melts a little cream oil in it (the flour spoon does not hurt), add cheese with milk and prepare, stirring, on medium heat. When the cheese becomes a pull, increase the fire and all stirred again. Yolks add, thoroughly stirring the mass, until the foundation becomes homogeneous. Served in clay bowls with croutons or corn polenta.

Cheese on Spit
Second famous swiss cheese, originally from the canton tree, - raklet. Prepare it from any semi-solid, well-melting cheese, although today in the Swiss and French Alps, a special variety is produced - with a thin crust of golden yellow and oily flesh. When heated, it easily melts, spreading a thin mushroom fragrance. The name of the cheese and the meal itself comes from the French Racler - "scrub, roll up."

Previously, the head of the cheese was cut in half, they sat on the spit, stuck to the ground by the fire, then turned the melted side to themselves, scraped the melted layer with a knife and fir with potatoes in uniform and vegetables. Then the head again turned to the fire ... Today, desktop shelters appeared - sets consisting of electric arrangements and several small pancakes. Each guest puts the cheese bed into his pan, keeps on the grill until it melts, and then pours to boiled potatoes And eats - just as before, with dark bread and pickled vegetables.

There are instruments relevant - half of the cheese circle is installed in a special design with an electric heating element. From time to time, the melted layer is scraped on a plate - a small "puddle" quickly freezes, it sprinkles hammer pepperand sometimes a nutmeg, and eaten with a shallow, oblong, thin-oxid potatoes in uniform, pickled cucumbers, cocktail lows, sweet pepper or sliced onions, seasoned vinegar and olive oil.

This dish can be prepared in the oven. Cut the cheese with pieces of about 100-125 g, put each on a refractory plate and leave in the oven preheated to 230 ° until the cheese is melted. Experiment with garnish: Together with potatoes, try to feed meat, smoked, fish and seafood, vegetables, mushrooms and even a pear. Plates should be well protected, then the cheese will not stick too quickly.

Serve something ...
One of their lane options is the French "Aligo". So in the Department of Lozer (Languedoc and Rusillon) call mashed potatoes with molten cheese and garlic. Cantal cheese pieces (or fresh tomme) are stirred with hot potatoes, add garlic, fat from fried sausage, salt and pepper. Today in southern Pyrenees even make special cheeses with the same name. Sometimes potatoes are replaced with chestnuts, and chestnut-cheese aligo is served with local red wine "Saint-Pursen".

There are two versions of the origin of the name "Aligo". According to one of them, this word is a distorted Latin aliquid ("anything"), which was repeated pilgrims who asked alms in the monasteries. Monks gave them soup, bread and a piece fresh cheese. On the other, it comes from Staropranzuz Alicoter - "cut".

Prepare Aligo Himself is easy. Wellect the purified potatoes in salted water and slip in mashed potatoes. Add creamy oil, put on a slow fire and, constantly stirring with a shovel, enter the clove of the scratched garlic, grated cheese, sour cream, salt, pepper. Continue stiring until thickening - it turns out a homogeneous potato-cheese puree (about 600 g of cheese will be needed for 1 kg of potatoes). Serve Aligo on hot plates with fried sausage or hot pork.

4-6 servings.

What do you need:
2 bulbs,
3 potatoes,
100 g celery root,
4 tbsp. l. olive oil,
2 tbsp. l. White dry wine,
400 g of melted cheese,
salt, black pepper,
4-6 white bread slices,
2 tbsp. l. butter
2 tbsp. l. flour
3 twigs of dill.

What to do:
One bulb, potatoes and celery root cut into large cubes. In the saucepan heat 2 tbsp. l. Olive oil and fry vegetables, 1-2 minutes. Pour wine, prepare 2 minutes. Then add hot waterSo that it completely covers vegetables. Bring to a boil, remove the foam and downgrade. Cook 30 min. Vegetables must be good. Ready vegetables beat the submersible blender to the status of a puree. Cheese rub on a coarse grater and add to soup. Mix well. Season with salt, pepper and nutmeg. With continuous stirring, bring the soup to a boil and remove from the fire. From white bread cut mugs with a diameter of 7-8 cm and fry on cream oil to golden color. The remaining bulb cut into thin rings, cut into flour and fry on olive oil to crunch. To make a roasted bow, sprinkled with crushed dill. Soup pour over to plates, put the croutons with onions on top and serve.

, 6-8 servings.

What do you need:
300 g cheese Gruyer.,
150 g Cheese Emmental,
150 g Cheese Edam
1 garlic clove,
1 tsp. butter
50 ml brandy,
1 tbsp. l. starch
1 tsp. Ground nutmeg,
Black fresh pepper,
60 ml of dry white wine.

What to do:
Cheeses grate on a coarse grater. Garlic cut along in half. Press with a thick bottom to lubricate with butter, and then graze garlic. Pour all cheese into the pan, pour wine, put on the middle fire and cook until the cheese is melted and will not start boiled. Starch breed brandy, pour into a saucepan and mix. Pour the cheese mass into the focus, deliver black pepper and nutmeg. Submit, putting a focus on the burning alcohol. Separately submit a submachine white breadsliced \u200b\u200bon large cubes.

The list of dairy products is very diverse, but they are all useful and loved by most people. Enter there and melted raw materials - a delicacy that the Swiss chefs began to prepare for the first time. You may be surprised: this product can not only buy this product, but also make yourself at home. Read what it is useful and how it is preparing correctly.

Melted cheese composition

The product is rich in amino acids, proteins, there are fats, saturated acids. As part of the melted cheese, a lot of phosphorus, calcium, vitamins. It has a cottage cheese base, butter, cream, powdered milk, lemon acid, sometimes water. Very important component of raw materials - smelters salts. It is worth noting that the product is relatively long stored. By chemical composition and production technology allocate such types of raw materials:

Lomet. Made from renewed cheese (50-70% fatness), other dairy products. Such routing is easy to cut, he has a bright taste.
Sausage. Prepared from low-fat cheese with an admixture of rennet and other dairy products. Often, their peasants are seasoned with Tmin.
Pasty. Very fat.
Sweet. Sugar, other sweeteners and taste amplifiers are added there: cocoa, chicory, syrups, coffee, nuts, honey.

Benefit and harm

Using an absolutely any product one way or another affects our body. We need to know all people who love this product for the benefits and harm of the melted cheese. It is well absorbed by the body, it contains not too much cholesterol. As part of a lot of calcium, phosphorus, which are necessary to strengthen bones, nails, hair. The product contains vitamins A, E, D. Be sure to mention that in molten raws there are a lot of casein protein, which is a source of amino acids. There are practically no carbohydrates in the product.

It's time to clarify whether there is in the product that we used to call a spoon of tar. So, in the integrated raws too much sodium, it means that they are not quite suitable for people suffering from hypertension and other heart diseases, vessels. The purchased product contains phosphate and chemical additives that are able to cause allergic reactions. In addition, these substances are harmful to people who have problems with the kidneys. It is not particularly useful to raws by those who have increased the acidity of the gastric juice. They will have to fan diets, because products are very calories.

How to make melted cheese at home

The procedure is up to funny simple and fast. It is important to choose quality products that you may need: Fresh not acidic cottage cheese, milk, oil, sour cream, plant components. You can do melted chemale At home with different flavoring additives, for example, with mushrooms or bacon. Products are shared through a sieve, or bleached blender. Then they need to put on the stove. When the melting point of the cheese is reached, the consistency of the products will begin to change, will become homogeneous. After that, it is necessary to pour a lot of forms and cool.

In a slow cooker

This device is great for cooking. Previously follow all the components that enter the recipe you have chosen, beat the blender or rub another way to you. Then they shift into the bowl of the device. Melted cheese In a multicooker, you need to prepare on the mode that supports the temperature of 95-100 degrees. All the time, mix the products as soon as the cheese mass starts thick, turn off the device and recover it into small molds.

Recipes of melted cheese

If you decide to abandon the store product, you will not regret. Exist great amount Recipes of melted cheese, from classic to exotic. Experimenting, you can make an analogue of any store product: Viola raws, amber, friendship and many others. Using seasonings and spices, give the dish new tastes. The main immutable rule of successful result is to use exceptionally fresh, high-quality products.

Home

Cooking time: 45 min.
Number of portions: 18 persons.
Calorie dish: 4325 kcal.
Purpose: snack.
Cuisine: homemade.
Difficulty: average.

The first to study the recipe for homely melted cheese with the addition of milk. Products that are part of, very simple and affordable. Among them are cottage cheese and you need to know what is preferable to take home. If you are using the store, make sure that it is from a reliable manufacturer, fresh and high quality.

Ingredients:

cottage cheese - 2 kg;
petrushka dried - a few pinch;
creamy butter - 240 g;
garlic - 6 shots;
milk - 2 l;
soda - 2 h.;
salt - 2 h. l.

Cooking method:

Oil pull out of the refrigerator, wait a bit so that it becomes soft at room temperature.
Cottage cheese over the sieve. Put it in thick-walled enamelled container. Add the oil chopped with small pieces, soda. Space.
Put a saucepan on the minimum fire. Pour milk. Do not stop interfere with the process, boil the products for 20-25 minutes. The mixture should not roll up, but melt, acquired homogeneity.
As soon as the mass starts thick, remove it from the fire. Place the dried greens, crushed, and diligently mix.
Put the mixture along containers, lubricated oil. Hold her clock 9-10 in the refrigerator to a complete cooling.

Amber at home

Cooking time: 125 min.
Number of portions: 25 persons.
Calorie dishes: 6685 kcal.
Purpose: snack.
Cuisine: homemade.
Difficulty: average.

Melted amber cheese at home is much tastier than the store. It is very nutritious. Make it very simple, and required products In his refrigerator, every hostess will be easily found. Prepare such a melted cheese with her own hands, you are seriously surprising your relatives. Such a product will be happy to eat even those people who do not eat cottage cheese under any pretext.

Ingredients:

cottage cheese - 3 kg;
soda - 3 h.;
creamy oil - 0.6 kg;
salt - 3 h.;
eggs - 6 pcs.

Cooking method:

Using a blender, turn into a homogeneous mass of cottage cheese, soft oil, eggs. Add the soda and spout. Mix diligently.
Place a saucepan with a cottage cheese mixture on a water bath. Melt products.
Prepare lubricated mold oil. As soon as the mass starts thick, burst through them. Cool the raw materials in the refrigerator. They will be prepared after 8-12 hours.

Omichka

Cooking time: 45 min.
Number of portions: 2 persons.
Calorie dish: 898 kcal.
Purpose: Dessert.
Cuisine: homemade.
Difficulty: average.

Sweet dessert oomichka cheese at home to prepare as simple as all other types. Such a product is guaranteed by your kids, even if they do not recognize anything dairy. The amount of vanillin and sugar, which is indicated in the next recipe, can change to your liking. On consistency finished product This will not affect only the degree of sweetness.

Ingredients:

cottage cheese - 0.6 kg;
eggs - 2 pcs.;
sugar - 4 tbsp. l.;
creamy oil - 100 g;
vanillin - 10 g;
soda - 2 h.

Cooking method:

Practice in a bowl of cottage cheese. Place the soft butter, pour sugar, vanillin and soda. Drink eggs.
Using a blender, make a homogeneous puree from the products.
Purchase the lot you have a thick saucepan and put on the smallest fire. Boil 25 minutes without stopping stirring.
Remove the mixture from the fire. You can beat her blender once again or leave as it is. Spread it on the molds, lifting them inside the food film, and cool.
As soon as the cheese cools, it can be served on the table. The product is very easy to smear the crackers, cookies.

Cheese Melted Home - Capture Secrets

Culinary tricks To help you:

Cheese melted homemade will be stretching and soft while hot. Having cooled, it should become solid, but not crisp and not crumble.
It is preferable to make melted cheese in a water bath, so the risk is reduced that it will nourish. Stirring must be permanent. When the mass starts thick, it will be difficult for you to use the usual and even a wooden spoon. Try to knead it with a pusher intended for making potatoes-mashed potatoes.
Fix the cottage cheese from the serum through the gauze.
By adding a number of oil and cream, adjust the fattyness of your product.
From a kilogram of cottage cheese, routines weighing 650-700 grams.

Video

How to make melted cheese at home? The answer to such a culinary question can be found in the materials of the submitted article.

general information

Various ways of creating came to us before the 1st World War from Switzerland. Now such a product is quite common in Russia. Many people of our country love him and gladly get in stores.

It should be especially noted that the melted cheese, the photo of which is presented in this article, has not only soft and delicate tasteBut is very useful for the human body. Compared to a similar solid product, it contains much less cholesterol and is much better absorbed.

Home melted cheese is a very good source of phosphorus and calcium. It is these elements that are responsible for the state of nails, hair and skin. In addition, this product contains a lot of casein (that is, a special protein, which is extremely necessary human organism). Another plus of such cheese is its long shelf life (approximately 3-4 months).

To enjoy the taste of such milk Product, there is no need to acquire it in the store. After all, you can prepare melted cheese at home. By the way, there are several ways to create it, which include completely different components.

Cheese melted: Classic Cooking Recipe

Classic homemade fused cheese includes the following products:

cottage cheese fine-grained - 1 kg;
fatty milk - 1 cup faceted;
butter cream maximum freshness - 4 large spoons;
salt and spices - add to taste;
food soda - dessert spoon.

Cooking process

Melted cheese at home is done very quickly. To do this, you need to confuse cottage cheese together with and then add milk to them. Next, you need to shift the resulting mixture into a saucepan and put it on a weak fire. Prepare the dairy mass is preferably as long as all coarse-grained cottage cheese is melted. After that, in a homogeneous mixture should be put creamy oil, spices to taste and salt. Mixing all the components, they are in hot, it is necessary to neatly pour over the molds and send to the refrigerator for several hours. The frozen melted product can be served to the table as independent dish, and use as sauce to salads.

Recipe for melted cheese with garlic and basil

Melted together with garlic and dried basil is obtained very fragrant and tasty. To make it yourself, you need to purchase the following products:

How to cook?

To make fragrant melted cheese at home, you should lay out cottage cheese in a pan, add a dining room to it and leave aside for 5-9 minutes. Next, the resulting mixture must be heated on a water bath for 7 minutes, stirring constantly. As a result of such actions, it should gradually melt and turn into cheese. When a heated milk product acquires a homogeneous consistency, salt should be added to it, as well as basil. After thoroughly mixing all the components, they should be placed in the mold or ordinary deep dishes, and then send to the refrigeration chamber for cooling.

How to make chocolate cheese cheese?

To create such a sweet milk product, we need:

dry fine-grained cottage cheese - 210 g;
cocoa powder - about ½ dessert spoon;
honey or sugar sand is a dessert spoon.

Cooking process

To make such a delicacy, it is necessary to put in a small saucepan with dry fine curd cottage cheese, cocoa powder and dining room soda. All listed components need to mix and leave aside for 10 minutes. Next, the resulting mass should be heated in a water bath for 4-7 minutes. Before turning off the slab in the curd mixture, add honey or sugar sand. At the end, the finished milk mass must be pouring into a pre-prepared form, which should be put in a refrigerator for a couple of hours and to withstand it to full frost in it.

Making a homely melted product along with mushrooms

Such cheese is obtained very tasty and fragrant. It can be used not only as an independent dish, but also to apply for cooking pizza, salads, sandwiches, sauces, etc.

So, to create home cheese with mushrooms we will need:

egg chicken large - 1 pc.;
cottage cheese home maximum fatty - 500 g;
soda dining room - ½ dessert spoon;
marinated champignons - add at discretion;
butter creamy - 110 g;
salt cook - add to taste.

Cooking process

To create such cheese, you should lay out cottage cheese in a deep bowl, egg, dining room soda and pre-melted butter. All ingredients need to be careful to beat the blender before receiving a homogeneous thick mass, which must be retained immediately. After that, the curd mixture should be put on and warm up for 4-8 minutes, regularly stirring. Next, it is necessary to lubricate the shape with butter and put marinated marinated mushrooms on it. In completion in the prepared dishes you should pour hot cheese And put it in the refrigerator for several hours.

By the way, instead of champignons in this recipe you can use nuts, ham or bacon.