Homemade processed cheese recipe with photos. Processed cheese

Processed cheese is rightfully considered a 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

1. 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.
2. 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.
3. 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.
4. When the water in a large saucepan boils, reduce the burner to medium power and place the curd mixture in a water bath. Do not forget to stir the composition, do not allow the first container to touch the bottom of a large pan. After 4-5 minutes, the curd mass will look like processed cheese (sticky paste).
5. Stir the mixture until smooth so that the curd eventually disintegrates into grains no larger in size than grains of table salt. Remove the cheese mass from the steam bath, add spices and salt to taste.
6. 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.
7. 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 solutions to the problem.

1. 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.
2. 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 is welcome. 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.

1. 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.
2. As soon as the milk reaches the required boiling temperature, reduce the burner to low power. Pour in the curd product and knead the mixture with a wooden spatula.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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 by first 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.

1. 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.
2. 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.
3. 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.
4. 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 a 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

There is a huge selection of processed cheeses on store shelves, and often your hands naturally reach for a box of delicious buttercream. However, after looking at the impressive composition of the product, interest in it quickly fades away. We suggest you study a recipe that will tell you how to prepare processed cheese at home. For some, such a procedure will seem extremely difficult, but believe me, it is not difficult to do and does not take long, so let’s understand the intricacies of preparing this dish.

What, what, what is our processed cheese made of? The name of this product speaks for itself - yes, to get it, the raw materials that make up the base of the cheese simply need to be melted. This is what happens in industrial production.

The most common cheese, for example, Tilsit or Emmental, is melted, butter, milk powder, salt melters (E additives that scare us so much) and water are added.

And this is the composition of a good quality product made at the enterprise of bona fide manufacturers. One can only imagine what kind of powders and E-shells are added to cheeses that are cheaper and produced by someone unknown and where.

But even a small child can eat processed cheese made with his own hands without fear, because it contains only natural and even very healthy ingredients.

At home, we simply do not have those additives that are so necessary for factory-made cheese to enhance the taste, increase production volumes, and even not stick to foil!

So, homemade processed cheese consists of the most banal, but very healthy product - cottage cheese or milk with the addition of cottage cheese! And soda is used as a melting agent. It’s all so simple to the point of genius.

The production of this product, for sure, has always seemed like a complex technological process that can only be carried out in production workshops with a bunch of automated equipment and dosing equipment.

But we assure you that every housewife has everything needed to prepare it in her kitchen. And the process itself takes about half an hour, taking into account all the culinary procedures. Our step-by-step recipe will tell you how to easily and quickly get delicious processed cheese.

Homemade processed cheese from cottage cheese

Ingredients

• — 100 g + -
• — 500 g + -
• - 2 pcs. + -
• — 1 pinch or to taste + -
• Soda - 1 tsp. (or 5 g) + -

Homemade cream cheese recipe

First, let's prepare the kitchen equipment.

We will need:

• blender or mixer;
• a saucepan with boiling water on the stove - for melting cheese in a water bath;
• container for whipping all ingredients. It should be taken into account that this container should be conveniently placed on the pan over the water bath;
• heat-resistant containers for the finished product.

1. Place the cottage cheese in a container and break it up with a blender so that a situation does not arise where the curd grain does not melt in the homemade cheese. You can, however, rub it through a sieve or mince it, why not. Whipped cottage cheese turns out to be very thick in consistency, almost like plasticine.
2. Add butter and eggs to the cottage cheese. Add baking soda and a pinch of salt, as well as spices if desired. Beat with a blender until smooth.
3. Now place the container with the resulting mixture over boiling water in a saucepan and stir constantly. Melting time takes about 5 - 10 minutes. When the mixture is completely melted and looks like liquid processed cheese, pour it into the prepared container.

After cooling, the product is ready for use. In total it turns out to be about 700 g, which is not so little, you will agree.

As you can see, it is very easy to prepare processed cheese at home, the main thing is that you have plenty of crispy bread at home on which all this splendor can be spread. And as soon as the cheese runs out, you can easily cook it again.

Processed cheese: milk recipe

If for some reason your family doesn’t eat eggs, you can make cheese for your family from milk, provided that you can’t do without cottage cheese in this recipe. We will tell you how to make this product at home with your own hands.

Ingredients:

• Butter at room temperature – 100 g;
• Full fat milk – 1 l;
• Cottage cheese (preferably homemade) – 1 kg;
• Soda – 1 tsp;
• Salt – 1 tsp;

Of course, there are also special features for gourmets. You can add any seasonings to this cheese to your liking: paprika, dried garlic, ground black or red pepper, finely chopped herbs. Yes, even finely chopped ham, pickles or fried mushrooms. In general, everything your heart desires.

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. And homemade cheese - here it is, made from natural curd (you can melt it yourself from farm kefir), plus soda, which your mother used to bake cookies for you when you were a child... Just a wonderful product: such homemade cheese can be spread on a bun for children at school, and add to cheese soup. 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!

Step 1: Prepare the curd for the cheese.

The cottage cheese must be transferred to a bowl and thoroughly mashed with a fork to break up any existing lumps and give the product a uniform consistency. Then add baking soda to the cottage cheese and mix it thoroughly again, without ceasing to knead with the tines of a fork. Then pour milk into the mixture ( It is advisable to use a homemade product) and mix the mixture thoroughly.

Step 2: Heat the cottage cheese and add the rest of the ingredients.

Transfer the resulting mass into a clean saucepan and place on low heat. Gradually heat the contents in this way. In this case it is necessary all the time stir cottage cheese with milk. This can be done with a regular spoon or a wooden spatula: whatever suits you. As soon as you see that the mass begins to melt, acquiring a homogeneous consistency, you need to add salt to taste (about a teaspoon will be enough), as well as butter. Don't stop mixing the ingredients. You can also add any spices and additives to the melting cottage cheese according to your individual taste and desire. For example, you can add 1-2 cloves of crushed garlic or a mixture of dry herbs for aroma and additional taste. Simple dried dill, crushed paprika or cumin seeds work well. Those who like a “spicier” taste can add a ground mixture of peppers or simple black pepper. Stirring well again, bring the mixture until completely dissolved. As soon as you observe a uniform, smooth consistency of the contents in the pan, it can be removed from the heat. Pour the resulting cheese hot in plastic containers or other containers at your discretion.

Step 3: Serve homemade processed cheese “Yantar”.

Cool the mass slightly under natural conditions (at room temperature), then seal the container hermetically and put it in the refrigerator. In just an hour and a half You can make flavorful sandwiches from chilled processed cheese, spread it on a saltine cracker, and eat it in any other form as you like. Often, such a product turns out even tastier than its analogue, which is sold in stores and produced industrially. And the whole point is that you use only natural products and do not use any food additives, flavor enhancers or substitutes. And not every manufacturer can boast of the same quality. And you can be one hundred percent sure that homemade cheese is healthy!

Bon Appetit everyone!

While heating this cheese with other flavor fillers and spices, you can add finely chopped ham or salami. You can also add any ingredients you like to the cheese. Inspiration can be found on the shelves of the same stores. Look: what ingredients fill the flavors of industrial processed cheeses and make an analogue at home. You can also use your imagination and create completely unique variations.

Processed cheese prepared independently can be stored at low temperatures, unopened, for 5 to 7 days. In this regard, the dish can be prepared for future use and always be “fully prepared.”

In order to serve the dish on a festive table, processed cheese (previously well frozen) can be cut into medium-sized cubes and placed in a heap on the dish. You can decorate it with sprigs of fresh herbs and sprinkle with a little dry ground paprika. You can also pour it while still hot into a shaped container (or mold), previously lined with cling film, and after freezing, turn it over onto another flat plate and slightly pull the edges of the film. After the cheese is removed from the mold, remove the cling film from its surface, and your beautifully shaped cheese is ready!

How to make processed cheese at home? You will find the answer to this culinary question in the materials of the presented article.

general information

Various methods of creation came to us even before the 1st World War from Switzerland. Now such a product is quite common in Russia. Many residents of our country love it very much and are happy to purchase it in stores.

Homemade processed cheese is a very good source of phosphorus and calcium. These elements are responsible for the condition of nails, hair and skin. In addition, this product contains a lot of casein (that is, a special protein that is extremely necessary for the human body). Another advantage of this cheese is its long shelf life (about 3-4 months).

To enjoy the taste of such a dairy product, there is no need to purchase it in the store. After all, you can make processed cheese at home. By the way, there are several ways to create it, which include completely different components.

Processed cheese: classic recipe

Classic homemade processed cheese includes the following products:

• fine-grained cottage cheese - 1 kg;
• full fat milk - 1 glass, faceted;
• butter of maximum freshness - 4 large spoons;
• salt and spices - add to taste;
• baking soda - dessert spoon.

Cooking process

Processed cheese is made very quickly at home. To do this, you need to grind the cottage cheese together and then add milk to them. Next, you need to transfer the resulting mixture into a saucepan and place it on low heat. It is advisable to cook the milk mass until all the coarse-grained cottage cheese has melted. After this, add butter, spices to taste and salt into a homogeneous mixture. After mixing all the ingredients, you need to carefully pour them while hot into molds and put them in the refrigerator for several hours. The frozen melted product can be served as an independent dish or used as a sauce for salads.

Recipe for processed cheese with garlic and basil

Melted together with garlic and dried basil it turns out very aromatic and tasty. To make it yourself, you need to purchase the following products:

How to cook?

To make aromatic processed cheese at home, place the cottage cheese in a saucepan, add baking soda to it and leave aside for 5-9 minutes. Next, the resulting mixture must be heated in a water bath for 7 minutes, stirring constantly. As a result of such actions, it should gradually melt and turn into cheese. When the heated milk product acquires a homogeneous consistency, add salt and basil to it. After thoroughly mixing all the components, they should be placed in molds or ordinary deep dishes, and then sent to the refrigerator for cooling.

How to make chocolate cream cheese?

To create such a sweet dairy product we need:

• dry fine-grained cottage cheese - 210 g;
• cocoa powder - about ½ dessert spoon;
• honey or granulated sugar - dessert spoon.

Cooking process

To make such a delicacy, you need to place dry fine-grained cottage cheese, cocoa powder and baking soda in a small saucepan. All listed components must be mixed and left aside for 10 minutes. Next, the resulting mass should be heated in a water bath for 4-7 minutes. Before turning off the stove, you need to add honey or granulated sugar to the curd mixture. Finally, the finished milk mass must be poured into a pre-prepared form, which should be placed in the refrigerator for a couple of hours and kept in it until completely solidified.

Making homemade melted product with mushrooms

This cheese turns out very tasty and aromatic. It can be used not only as an independent dish, but also used for making pizza, salads, sandwiches, sauces, etc.

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

• large chicken egg - 1 pc.;
• homemade cottage cheese with maximum fat content - 500 g;
• table soda - ½ dessert spoon;
• marinated champignons - add as desired;
• butter - 110 g;
• table salt - add to taste.

Cooking process

To create this cheese, place cottage cheese, a chicken egg, baking soda and pre-melted butter in a deep bowl. All ingredients must be thoroughly blended with a blender until a homogeneous thick mass is obtained, which must be immediately salted. After this, the curd mixture should be placed on and heated for 4-8 minutes, stirring regularly. Next, you need to grease the mold with oil and place grated pickled mushrooms on its bottom. Finally, pour the hot cheese into the prepared bowl 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.