How to prepare processed cheeses. Homemade processed cheese recipe with photos

Homemade cheese is a delicious dish made from dairy products. The process of preparing such cheese is quite labor-intensive, but the result will not disappoint. The secret of the recipe lies in melting the cottage cheese along with butter and eggs.

Many people know that processed cheese can be prepared at home, but laziness, lack of time or simply unwillingness to spend a couple of hours in the kitchen deprives many people of the opportunity to try something truly tasty. Of course, it's much easier to go to the supermarket and choose processed cheese from the counter.

Cream cheese recipe

Ingredients:

Fat cottage cheese (1 kg).
Milk (1 liter).
Butter (80 g).
Chicken eggs (2 pcs.).
Salt.

Cooking method:

Boil milk in a saucepan. Let's add a kilogram of fatty cottage cheese. Boil the cottage cheese in milk for 20 minutes, then strain it.
After we have removed the liquid from the cottage cheese, we put it back into the pan. Let's add two chicken eggs.
Add 80 grams of butter.
Mix the resulting mixture and add salt. Place the pan on the fire and melt the ingredients for about 20-25 minutes.
Transfer the resulting mixture onto gauze or any other not very dense fabric. We leave it in a colander for a while and wait for the excess liquid to drain.
Wrap the curd mixture in gauze or cloth.
Place a heavy press on top and send the cheese to a cold place for a day.
We listen with ready-made cheese cloth or gauze.
Cut the resulting dish into small slices.
Homemade processed cheese is ready!

Homemade processed cheese: recipe

From ordinary cottage cheese you can make a very tasty and completely natural processed sandwich cheese. To prepare, you will need a minimum set of products (cottage cheese, milk, soda, salt, seasonings) and 20-30 minutes of time.

Ingredients:

250 g cottage cheese
1 tbsp. milk
1/3 tsp. salt
tsp soda
10 g butter
seasonings

Cooking method:

You can use any cottage cheese to make processed cheese, but the consistency of the finished product will depend on it. Cheese made from dry cottage cheese hardens more and the result is something between processed and hard cheese. From soft cottage cheese the cheese will turn out pasty and can be spread on a sandwich.
First, heat the milk over low heat until almost boiling. Place the cottage cheese in it and, stirring carefully, keep it on the stove until the milk curdles (yellowish whey forms from the milk). In this case, the cottage cheese should turn into a sticky mass that slightly stretches behind the spoon.
After this, place the curd in a colander with small holes to separate it from the whey. In a colander, the lump of curd needs to be turned over several times.
Transfer the squeezed curd mass into a saucepan, grind with salt and soda and place on low heat.
While the cottage cheese is melting, it needs to be stirred continuously, as it sticks strongly to the bottom of the pan and burns quickly
After the mass becomes homogeneous, add it butter and seasonings. At this stage, you should also taste the cheese for salt and add salt if necessary. Choose seasonings to suit your taste. This cheese turns out very tasty even with the simplest combination - dried onions, dill and parsley.
Transfer the finished cheese to a plate, and when it has cooled, put it in the refrigerator.

Store the cheese in the refrigerator, and to make it easy to spread on bread, take it out in advance or put it in the microwave directly with the plate for a few seconds.

Homemade processed cheese recipe

Ingredients:

pasteurized milk – 1 liter,
kefir – 1/2 liter,
chicken egg – 1 piece,
salt – 1 teaspoon,
sugar – 1 teaspoon,
citric acid - on the tip of a knife.

Cooking method:

Pour milk into a saucepan and put on fire.
Stirring constantly, heat the milk and add sugar and salt just before boiling.
After the milk boils, remove it from the heat and add kefir to it. Mix thoroughly until the mixture curdles.
Place the curd mass on gauze folded in several layers and hang it up, allowing excess liquid to drain.
Beat the egg with citric acid.
Combine the egg mass with the curd mixture and beat until a homogeneous consistency is formed.

Homemade processed cheese

Ingredients:

cottage cheese - 500 grams;
one chicken egg;
one teaspoon of soda;
salt to taste;
butter - 100 grams.

Cooking method:

To prepare processed cheese at home, take a small pan, pour half of the water into it, put the pan of water on the stove and bring its contents to a boil.
During this time, we will prepare the curd mass. I would like to note that it is best to use cottage cheese not dry for making Yantar cheese: it depends on this taste qualities the resulting cheese. I always use fresh cottage cheese, homemade, rather than store-bought.
We move the prepared cottage cheese into a deep metal bowl (it is a metal container that should be used, not a plastic one, because we will cook the cottage cheese in a water bath), break one chicken egg into the bowl (it’s very good to use a homemade one) fresh egg), add one teaspoon of soda (adding soda is necessary, because it is soda that melts the cottage cheese).
Then add butter to the container with the cottage cheese (it should be room temperature) and salt the whole mass to taste. It is best to let the butter melt at room temperature; do not melt it in the microwave.
Using an immersion blender, beat the entire curd mass well. You need to beat it very well so that there are no curd lumps left in the mixture. When we beat the cottage cheese well with a blender, we get a homogeneous thick mass: this is exactly the consistency we need for homemade cheese. The curd mass is ready.
We will cook the processed cheese in a water bath. When the water boils in the pan, then place the bowl with the mixture on the pan (it is very important that the bottom of the container with the curd mass does not come into contact with the water).
Cook the processed cheese, stirring constantly, in a water bath: until the entire mass melts and becomes homogeneous in consistency (viscous). If you want, as soon as you remove the cheese from the steam bath, you can add spices to taste and desire.
Now we prepare the form in which we will store the Yantar cheese homemade. For this I use a rectangular metal container. But you can make homemade cheese in whatever shape you want.
Pour the liquid homogeneous curd mass into the prepared form in which we will store the cheese.
Leave the processed cheese at room temperature until completely cooled.
Cover the cooled amber cheese with a lid and place in the refrigerator until completely hardened.

It is very easy to prepare, the main thing is to prepare it from high-quality (real) cottage cheese. Delicious, beautiful, healthy, real processed cheese made from cottage cheese. To make processed cheese I buy homemade cottage cheese On the market. Cottage cheese should not be sour, of any fat content. Cottage cheese that has been frozen will also work. Making processed cheese is also good way processing a little stale cottage cheese.

Ingredients:

cottage cheese - 0.5 kg;
soda - 0.5 teaspoon;
salt - 1 teaspoon;
chicken egg - 1 pc.

Preparation:

Pour water into the pan (about 1/3) and put it on fire. You also need to choose a smaller metal bowl or saucepan; we will cook the melted cheese in a steam bath.
Grind the cottage cheese, salt, soda and egg well in a blender.
You will get a pleasant, “fluffy”, homogeneous curd mass without lumps.
Next, transfer the curd mass into a metal bowl and remove the pan of boiling water from the heat.
Place the bowl on the pan and return the pan with the bowl to the heat.
Water should not touch the bowl. We built a water bath, or rather a steam 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 for the cottage cheese to melt completely.
If the cottage cheese is very watery, keep the cheese in a steam bath a little longer to 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 taste, add salt if necessary.
Pour the cheese into a bowl or container and cool slightly. As it cools, a film forms on the surface of the cheese, which easily disappears when stirred.
Stir the cheese at room temperature, cover with a lid or cling film. Place in the refrigerator until completely cool.
It’s convenient to make melted cheese in the evening, and in the morning you will have delicious sandwiches with cheese for a cup of coffee.
I introduced you basic recipe processed cheese. If the cottage cheese is low-fat, you can add 50-100 grams of butter.
Processed cheese can be made with sugar and vanilla, you can add herbs, garlic and spices. It will work without eggs too good cheese. Try, experiment and make homemade cheese to your taste.

Creamy processed cheese

Ingredients:

400 g cottage cheese
100 g butter
2 eggs
1 tsp soda

Preparation:

Mash the cottage cheese thoroughly with your hands or grind through a sieve into a homogeneous mass.
Add soda and eggs, mix well.
Add butter to the mixture and knead again until smooth.
Place the finished mixture on medium heat for 15 minutes until all lumps have melted. Stir constantly to prevent the mixture from burning.
Pour the finished homemade processed cheese into a container with a lid, cool and put in the refrigerator.

Processed cheese with dill

Ingredients:

500 g cottage cheese
120 ml milk
2 tbsp butter
1/2 tsp soda
dill greens
salt to taste

Preparation:

Add soda and milk to the cottage cheese, beat with a blender.
Pour the resulting mass into a saucepan and heat over low heat, stirring constantly.
When the cottage cheese begins to melt, add salt, butter and chopped dill.
Keep on fire until the cottage cheese is completely melted.
Pour the finished cheese into a container with a lid, cool and put in the refrigerator.

Homemade processed cheese "Hochland"

Ingredients:

500 g cottage cheese
100 g butter
2 yolks
1 tsp salt
1/2 tsp soda

Preparation:

Place cottage cheese, butter, yolks, salt and soda in a saucepan and stir thoroughly until smooth.
Place the pan in a water bath and heat the mixture: the cottage cheese will begin to melt and the mass will become liquid.
Do not bring to a boil. Once the mixture becomes smooth and liquid, remove from heat.
Transfer the finished homemade processed cheese into a mold, cover with a lid or cling film, cool and put in the refrigerator for a day.

Homemade processed cheese “Yantar”

Ingredients:

500 g cottage cheese
1/2 cup milk
2 tbsp butter
1/2 tsp soda
salt to taste

Preparation:

Mash the cottage cheese thoroughly with a fork or grind through a sieve. Add soda and mix well.
Pour milk into the mixture and mix well.
Transfer the resulting mass into a saucepan and place on low heat. To prevent the mixture from burning, stir it constantly with a wooden spatula.
As soon as the mass begins to melt, add salt (1 tsp is enough) and butter. Bring the mixture until completely dissolved and remove from heat.
Add any spices to the melted cheese if desired.
Pour the finished homemade processed cheese into plastic containers and cool at room temperature. Then cover with an airtight lid and put in the refrigerator.

Processed cheese with herbs and spices

Ingredients:

400 g homemade cottage cheese
50 g butter
1 egg
1 tsp soda
salt to taste
spices to taste
greenery

Preparation:

It should be noted right away that the consistency of the finished processed cheese depends on the quality of the cottage cheese.
We take homemade natural cottage cheese and rub it through a sieve to crush it and make it tender.
Add soda, one whole egg, and butter to the mashed cottage cheese.
We place our products in a saucepan with a thick bottom and walls, it is advisable to take a cauldron or cauldron, put it on low heat and, using a tablespoon or fork, stir until smooth.
If desired, you can add your favorite spices while kneading. If you want ready-made melted cheese yellow, then add turmeric.
Stir the entire mass continuously until it melts and until the first bubbles appear on the surface. If you overheat it, the whey may begin to separate. Our task is to soften and melt homemade cottage cheese with butter and lightly simmer over the fire.
Add finely chopped herbs to the melted curd mass, mix and pour everything into a container. Let it cool. Ready!
If the cream cheese turns out too runny, try adding heavy cream next time.
Can be spread on bread.

Processed cheese with champignons

Ingredients:

400 g homemade dry cottage cheese
2 eggs
0.5-1 tsp baking soda
salt to taste
2 tbsp homemade thick sour cream
300 g champignon mushrooms
50 g butter

Cooking method:

Mix all ingredients in the same way as in the recipe above. If you are using raw champignons, then finely chop the mushrooms and simmer, drain the water, cool. If pickled, chop finely.
Add champignons to melted cheese and stir. Let cool. Homemade cheeses are very tasty and healthy; you can change their taste by adding various ingredients: herbs, herbs, pickles, ham, cumin and much more.
Keep refrigerated.

Classic processed cheese

Ingredients:

400 g cottage cheese
50 g butter
1 egg
1 teaspoon soda
basil
ground black pepper

Cooking method:

Cottage cheese, preferably homemade, rub with a spoon through a sieve, or pass through a meat grinder.
Then add egg, butter, soda, and salt to the cottage cheese.
Place the cauldron with this mixture on low heat and stir everything with a spoon until smooth. Add basil.
Stir continuously until the mixture completely melts and the first bubbles appear. If you keep it on the fire, water may begin to separate and the processed cheese will turn out to have a consistency similar to feta cheese.
Pour the resulting mixture into a bowl and let cool. The processed cheese is ready. The quality of the cottage cheese is very important. If the cream cheese turns out too runny, try adding cream next time.

Processed cheese

Ingredients:

400 g homemade cottage cheese
50 g butter
1 egg
1 tsp soda
salt to taste
spices to taste
greenery

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. May with fried mushrooms, with fried or fresh paprika, or you can add your favorite herbs, as 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.

Ingredients:

500 grams of 5% cottage cheese (I like the local “Sibirzhinka”)
100 grams of butter
2 yolks
1 teaspoon (without top) salt
0.5 teaspoon regular soda

From the inventory you need to prepare:

the main bowl or pan in which everything will happen
water bath (larger pot of boiling water)
mixing spatula (you can use a blender)
whisk for more even mixing
container for the finished product (jars, containers)

Cooking method:

1. Take the main bowl, mix all the ingredients until smooth, although you still won’t get perfect smoothness - grains of cottage cheese will remain
2. Place the bowl/pan in a water bath and heat, stirring with a whisk. You can do without a water bath - then be prepared that the mass will at some point begin to burn to the bottom, no matter how well you mix. As a result, we get a spoiled saucepan and cheese with a “specific” taste. Read more:
  At high temperatures, the curd begins to melt and the mass becomes liquid. At first there are still curd grains in it, and then it becomes a uniform texture. There is no need to bring to a boil - as soon as the consistency becomes liquid and smooth, remove from heat.
3. Grease the mold for the finished product with vegetable oil (you can line it with parchment paper) and pour the cheese from the pan.
  On a cold spoon, it immediately hardens into solid drops; a trembling foam immediately appears on the surface, like on boiled milk.
4. Immediately after cooking, you won’t be able to enjoy the melted cheese - it’s too liquid, and when it cools down, it hardens right on the knife. But if you put it away for 8-10 hours (or better yet, a day) in a cool place, without touching or stirring it, then something magical happens inside and the cheese acquires the familiar consistency of processed cheese - tender, slightly stretchy.
5. The cheese lasts well in the refrigerator for about two weeks. However, if the refrigerator is equipped with a No Frost system, then you need to put the bowl in a bag or close the container tightly, otherwise there will be a dried crust on top. It just keeps for a week in a cool place, does not separate, does not change the taste - and this is without any preservatives or stabilizers, only from natural ingredients!
  Well, the taste is the same, classic taste cream cheese Hochland!
6. The result is an honest half kilo of cheese.
7. By the way, before pouring the cheese into containers, you can stir in it fried onion, champignons, bacon, herbs, sun-dried tomatoes and peppers, and basically everything your heart desires.

Many products that are in demand among consumers may not provide any particular health benefits. They are manufactured on an industrial scale from questionable components using a variety of chemicals. These products include a wide variety of sausages and frankfurters, store-bought sauces and processed cheese. But they can be prepared on your own at home from proven products. Let's talk on the www.site about how to make processed cheese at home, we will provide a proven recipe for this.

Homemade processed cheese - recipe No. 1

To prepare this version of homemade processed cheese, you need to prepare half a kilogram of high-quality, high-fat cheese). You will also need a teaspoon of soda, some salt, spices and herbs (depending on your taste preferences).

Prepare a couple of saucepans of different diameters, since processed cheese needs to be cooked in a water bath. Fill a large saucepan with water and place it on medium heat.

Place cottage cheese and soda in a second saucepan. Mash the cottage cheese thoroughly with a fork so that there are no lumps in it, and also so that it mixes well with the soda.

Once the water in the large saucepan begins to boil, you need to reduce the heat. Place a saucepan with cottage cheese in such a water bath.

After about a minute, the cottage cheese will begin to melt little by little, changing its consistency to a more liquid and homogeneous one. It needs to be stirred constantly so that it does not stick to the bottom of the pan.
At a certain stage of cooking, the cottage cheese will become completely liquid, but small grains will be visible in it. Keep this mass in a water bath with constant stirring until it becomes completely liquid and its specific smell (sour and curd) disappears.

After the cottage cheese becomes a dense liquid, colored milky, the processed cheese can be considered ready. Without removing from the water bath, salt it, pepper it and add spices and herbs (depending on your taste preferences). Then pour the prepared cheese into a mold and leave until completely cool. Next, put it in the refrigerator. Please note that this cheese can be stored for no more than five days.

How to make homemade processed cheese from cottage cheese (recipe No. 2)

To prepare this version of the dish, you need to prepare half a kilogram of cottage cheese (fat, homemade), one hundred grams of high-quality butter, one fresh egg and half a teaspoon of salt and soda.

Combine cottage cheese with butter (pieces), egg, salt and soda. Grind this mixture using a blender until it becomes homogeneous. Place the curd mass in a water bath (how to organize it is described in the previous recipe) and cook with constant stirring until it is completely melted.

Grease the cheese mold with butter. Pour the cheese mixture into it and set aside until completely cool. Store prepared processed cheese exclusively in the refrigerator.

Processed cheese at home recipe No. 3

To prepare this version of processed cheese, you need to prepare half a kilogram of cottage cheese, half a glass of milk, a couple of tablespoons of butter. You will also need some salt (depending on your taste preferences) and half a teaspoon of soda.

First of all, mash the cottage cheese with a fork so that there are no lumps in it. Next, add soda to it and stir. Then pour in the milk and stir until smooth.

Place the prepared mass in a water bath. Cook with constant stirring. After the cottage cheese begins to melt, add butter and spices to it. To make homemade processed cheese, you can use ground pepper, garlic (passed through a garlic press), herbs, paprika, cumin, etc. You can also add chopped ham or salami to the mixture. Pour the hot mixture into containers and cool.

Homemade processed cheese with mushrooms

To prepare this delicious dish you need to prepare two hundred and fifty grams of soft cottage cheese, one hundred grams of butter, half a teaspoon of salt and soda. You will also need one egg, two hundred grams of champignons and three tablespoons of vegetable oil.

Mash the cottage cheese with a fork, combine it with the egg, salt, soda and butter at room temperature. Grind with a blender until smooth. Place the container with the resulting mass in a water bath and boil for fifteen to twenty minutes with constant stirring.

Chop the mushrooms and fry in vegetable oil, adding a little salt. Stir the prepared mushrooms into the hot cheese mixture. Transfer the prepared mixture into a suitable container and leave until completely cool.

Homemade processed cheese is an excellent alternative to the store-bought product. It can be used to prepare a wide variety of snacks, regular sandwiches and delicious soups. This cheese can also be given to children, because it is made from completely safe products.

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 - to 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. In 4-5 minutes curd 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 mass from the 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 prepared mass and package it in containers 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 the cottage cheese is of 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, soda, beat the finished mixture with a 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 to 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. processed 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 with 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, etc.).

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. Its taste will be much 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 the cooking process, it is important to stir the curd mass 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 liter of 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 low heat. 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.

Preparation:

Place all ingredients in a metal container and place in a water bath.
Stirring constantly, cook the mixture until a homogeneous consistency is obtained and the milky smell is eliminated.
If the smell of milk has disappeared and the cottage cheese has not completely melted, you can speed up the process by whipping it with a blender.
If the curd mass does not melt well and the milky smell persists, you should add a little more soda and continue melting the curd.

On average, preparing cheese according to the described recipe takes 15-20 minutes. But there may be deviations that depend on the quality of the cottage cheese. The denser it is, the more time it takes to melt it.

Various fillings can be added to processed cheese made according to any recipe to provide a variety of flavors. It goes best with greens, ham and mushrooms.

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

Taste Info Various snacks

Ingredients

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

How to make homemade processed cheese from cottage cheese

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

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

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

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

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

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

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

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

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

Homemade processed cheese is ready and can now be eaten.

Teaser network

Homemade processed cheese "Yantar"

Whatever sandwich cheese you pick up from a store shelf, regardless of the price, the ingredients will scare you at worst, and confuse you with a lot of incomprehensible words at best. A homemade cheese- here it is, from natural curd (you can melt it yourself from farm kefir), plus soda, which your mother used to bake cookies for you as a child... Simply a wonderful product: such homemade curd can be spread on a bun for children at school, and 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 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 device for a water bath. 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!