Industrial processed cheese is delicious, but not healthy at all. Since it is not prepared from high-quality and natural ingredients. However, he has a great alternative - to cook the cheese yourself.
Recipe content:
- Processed cheese making
- Processed cottage cheese
- Creamy processed cheese
- Video recipes
Creamy processed cheese is a special type of cheese that is ideal as a spread on sandwiches or in creamy soups. The assortment of such cheeses on sale is so huge that you can get confused. However, homemade cheese is no less tasty and interesting.
The advantage of homemade cheese is that it can be made with whatever "accent" you like, rather than be content with the industrial one. For example, classic cream cheese needs improvement. You can flavor or add flavoring notes by adding dried herbs, spices, bacon, mushrooms, ham, tomatoes, olives, olives, garlic … In short, everything you can imagine. You can also add chocolate or cocoa powder during cooking to get chocolate melted cheese.
The main components of homemade processed cheese are good cottage cheese, egg, butter, soda, salt. The production process is simple, and the result is remarkable. Homemade cheese is used for all the same dishes as purchased: for salads, sauces, pates, rolls, desserts and additions to pastries.
Processed cheese making
Many people know that processed cheese in the full sense of the word is not cheese. Because it is a by-product of production. However, the product is very popular and successfully competes with “real” hard cheese varieties.
The main features of making homemade cheese are as follows
- Firstly, it is advisable to use milk that is rustic or purchased, the fattest and with the shortest shelf life.
- Secondly, the best processed cheese at home is obtained from a large volume of milk.
- Thirdly, cheese, in terms of its composition, is concentrated milk. Those. eating 2 cheese sandwiches is like drinking a glass of milk.
- The fourth quality is that during the ripening process, the cheese is enriched with B vitamins.
- And the fifth is advice. If the cheese has not thickened or looks like curd cheese, and not a plastic mass, then this is the reason for the insufficient amount of soda. Since each curd has its own certain level of acidity, and accordingly, for different curds, a different volume of soda is needed to equalize the PH level. However, it should be added with care, otherwise it will be felt in the finished product. Add some baking soda and melt the cheese to the desired consistency.
- Caloric content per 100 g - 257 kcal.
- Servings - 800 g
- Cooking time - 20 minutes, plus 8 hours for cooling
Ingredients:
- Milk - 1.5 l
- Curd - 1 kg
- Butter - 120 g
- Eggs - 3 pcs.
- Salt - 1 tablespoon
- Baking soda - 1 tsp
Preparation:
- Pour milk into a cooking pot and boil.
- Mash the cottage cheese and divide into four parts. Alternately, dip each part in milk and bring to a boil.
- Fold the contents onto cheesecloth and hang the serum to glass.
- Beat eggs with baking soda and salt.
- Melt the butter in a water bath or microwave. Add the egg and curd mixture. Mix thoroughly.
- Simmer on low heat for 10 minutes, stirring all the time.
- Transfer to a mold and refrigerate for 8 hours.
Processed cottage cheese
In the absence of homemade village milk, you can use high-quality fat cottage cheese. Processed cheese will turn out to be no worse: appetizing, soft and creamy.
Ingredients:
- Cottage cheese - 350 g
- Butter - 70 g
- Egg - 1 pc.
- Salt - 1 tsp
- Soda - 0.5 tsp
- Dried dill - 0.5 tsp
Preparation:
- Cut the butter into medium pieces and place in a deep bowl.
- Heat it up a little in a water bath or microwave. Then add the egg, soda and mix.
- Beat the curd base with a blender so that all the grains break as small as possible. This will allow it to melt faster.
- Boil water in a saucepan, make a small heat and place a container with cottage cheese in a water bath.
- Stir constantly. The curd will melt and become a viscous mass.
- When all the grains are melted, the curd is ready. Add salt, spices and dill.
- Stir the mass thoroughly, pour into flat molds, from which it will be convenient to extract the treat.
- Leave the cheese to cool in the refrigerator, where it can be stored for a week.
Creamy processed cheese
Cream cheese is prepared in the same way as previous versions. In addition, in this recipe, it will ennoble the taste of the appetizer - mushrooms. They will add spice and interesting taste.
Ingredients:
- Soft cottage cheese - 250 g
- Butter - 100 g
- Egg - 1 pc.
- Salt - 0.5 tsp
- Soda - 0.5 tsp
- Champignons - 200 g
- Vegetable oil - 3 tablespoons
Preparation:
- Combine cottage cheese with egg, soda, salt and butter at room temperature.
- Beat the products with a blender until creamy.
- Put the mixture in a water bath and cook for 20 minutes with constant stirring.
- Bring the mass to a stretching plastic structure.
- Wash the mushrooms, cut and fry in oil, lightly salt.
- Stir the mushrooms into the cheese mass.
- Transfer the cheese to a mold and chill in the refrigerator.
Video recipes:
