Processed cheese from cottage cheese Kochkäse

Grind the cottage cheese to a homogeneous bulk mass, so that the cheese turns out without white lumps of non-melted cottage cheese. Add one teaspoon of salt and soda and mix the cottage cheese well again. If you add 1 teaspoon of salt to the cottage cheese, then the cheese will not be very salty, if you wish, you can add more salt, if of course you like salty cheese. Add 2 eggs to the cottage cheese, mix the future cheese again, tamp and leave this mass to infuse for 4-6 hours (if there is no time, you can cook the cheese after 2 hours).

After 4-6 hours, you can melt the cheese. During the tincture, the curd mass has ceased to be loose and we, without stirring in small pieces, melt this mass in a frying pan, preferably with a thick bottom (or cast iron), smearing it with butter.

Completely melt the curd mass – the mass can turn out liquid, and sometimes viscous – it depends on the fat content of the curd, the size of the egg, the time of interaction with soda. Gently stir the cheese mass over moderate heat, a brown crust forms at the bottom of the pan.

Pour this hot melted cheese mass into a deep dish. Carefully remove the crust from the bottom of the pan until it freezes and sticks to the bottom. Crispy crust is a nice and delicious bonus to cheese. If desired, you can add anise or dill or raisins to hot homemade cheese – the taste of homemade cheese can be different, whatever you want!
Leave the melted cheese in the plate, after hardening, cut the cheese into pieces of the required size.