Homemade processed cottage cheese

A simple recipe for homemade cheese made from cottage cheese and milk! According to this simple recipe, processed cheese turns out appetizing, fragrant, homogeneous, does not contain lumps, has a delicate texture and a pleasant creamy taste.

Elena

Recipe author

Homemade processed cheese from cottage cheese

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Composition / ingredients

Servings:

Milk

Cottage cheese

Butter

100

Baking soda

Salt

Eggs (whipped)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 9 g

Fats 48 % 10 g

Carbohydrates 10 % 2 g

141 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
From this recipe you will learn how to cook homemade processed cheese from cottage cheese. So, let's get started. Pour one liter of milk into a saucepan, then heat it to bubbles (but do not boil).
Step 2:
Add 1 kg of cottage cheese. It is better to use homemade cottage cheese. It is also possible from the store, because it also turns out perfectly, but cottage cheese should be taken at least 9% fat content and necessarily of very good quality, which does not contain vegetable fats. Otherwise, the melting process will be quite tight.
Step 3:
With constant stirring, let the mass curdle.
Step 4:
Transfer the resulting cottage cheese to cheesecloth.
Step 5:
Let the liquid drain.
Step 6:
Melt 100 grams of butter in a frying pan or in a saucepan.
Step 7:
Add 1 teaspoon of baking soda.
Step 8:
Then add 1 teaspoon of salt.
Step 9:
Put the cottage cheese in a saucepan, add butter with salt and soda here.
Step 10:
Boil it all for another 10 minutes and remove from heat.
Step 11:
Beat the egg.
Step 12:
Put the egg into the dough, mix.
Step 13:
Pour the mass into the mold and put it in the refrigerator.
Step 14:
After hardening, our cheese is ready! Eat it just like that or use it to create different dishes!

Processed cheese, made at home from cottage cheese, I just love. I have recently stopped buying the finished product in the store, because I doubt its quality. I decided to try to make cheese myself somehow. I tried a great many different recipes and stopped there. This method of making homemade cheese seemed to me the most successful and worthy of attention, and it is also surprisingly very simple, understandable and accessible. Sometimes I add all kinds of additives to the cheese to get a new taste. You can follow my advice and add dill greens, ham, mushrooms, etc. to it.d. The cheese that you cook yourself at home will turn out to be much tastier and healthier than the store analogue. It is prepared from the simplest ingredients. I hope you will also use this uncomplicated recipe, which I have tested more than once.

It is important to carefully consider the choice of cottage cheese. A low-quality product can spoil the finished dish, as it directly affects the consistency, taste and final result. Choose fresh, natural cottage cheese, without foreign impurities, signs of spoilage (unpleasant smell, non-uniform color, separated serum). Do not forget to pay attention to the consistency (dry, moist, homogeneous or grains, soft or pasty), as well as the fat content of the product.

Is it possible to replace baking powder with soda, how to add them correctly so that the baking is lush, how to avoid an unpleasant soda taste and much more, read the article "Baking powder or baking soda - which is better?"

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.