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Processed cottage cheese with eggs and cream butter

Homemade Processed Cheese from Cottage Cheese

This simple but wonderfully delicious dish can dress up any holiday table. It's a very tasty, delicate processed cheese — a lot like a soft, spreadable cheese. And it's very easy to make. You can leave out the spices entirely or add them to taste. Instead of spices, you can also fold in different vegetables — mushrooms, for instance (fry and chop them first) — or add roasted bell pepper or fresh herbs.

Irisha

Recipe author

Processed cottage cheese with eggs and cream butter

Composition / ingredients

Servings:

Cottage cheese

500

Egg

Butter

100

Table salt (level)

Baking soda (level)

Sugar

0.5

Paprika

0.25

Ground hot pepper

0.25

Basil (dried, level, or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 13 g

Fats 60 % 21 g

Carbohydrates 3 % 1 g

234 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 20 min

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Push the cottage cheese through a sieve, then add the egg, softened butter (if that much butter feels like a lot, use less — it's not critical), salt, sugar, and baking soda. Mix everything thoroughly and set it over a water bath (double boiler). Melt the cheese, stirring now and then; after about 5 minutes you'll see the texture start to change. In 10–15 minutes, once it has turned into a smooth, stretchy mass, add your spices. Stir well and heat over the water bath another 2 minutes or so. If any curd lumps remain, blitz the whole mass with an immersion blender or in a food processor. Spread the cheese into a prepared mold and, while it's still hot, press plastic wrap right onto the surface so a skin doesn't form. Let it cool, then refrigerate. After just 2 hours, your cheese is ready to spread on bread. Enjoy!