Homemade processed cheese from cottage cheese. Homemade processed cheese from cottage cheese “Yantar. Cooking cheese at home

26.11.2016

Hi all! Vika Leping is with you, and today I will talk about how to make homemade processed cheese from cottage cheese. My mom told me the recipe, for which I thank her very much, because I love cheese, but I don’t buy it because of the large number of “third-party” ingredients in the composition. My product will only have five ingredients. That's all. So stay with me if you are interested 😉

Honestly, I would never have thought about how to make processed cheese at home if it weren’t for my mother. It always seemed to me that this is a complex process that requires third-party equipment and is only available in large-scale production. Well, or I just never thought about it, you won’t even remember it 😀 And then I came to visit my parents, tried the yummy food and... fell in love :)

And when my mother said that she was making homemade processed cheese from cottage cheese, I was doubly surprised, because who would have thought that such a product could also be low-calorie. Fine, fine. Medium-calorie for sure 😉 So I bought some cottage cheese and tried to cook it for the first time. But that was not the case, everything did not go as smoothly as I would like, my cheese did not turn out the first time.

But now I understand that it’s even good that the first pancake turned out to be lumpy, because now I know 100% how to make processed cheese at home, I know the secret that my mother and I discovered on our own, and no one would have divulged it to us. So I’ll tell you about it in the recipe itself, where it will be more appropriate. By the way, you can make delicious cheese in the classic version, with mushrooms and paprika, whatever my soul and yours desire, which you will now see for yourself.

So, homemade processed cheese, step-by-step recipe with photos!

Ingredients

- homemade - 500 gr
- 1 PC
- 2/3 tsp
- 1/3 tsp
- 100 gr
- mushrooms, bell peppers and other additives - optional

Cooking method

Making processed cheese at home takes 30 minutes. We prepare a water bath, for this we take a large saucepan, pour not too much water into it, put a small saucepan inside so that it is held by the ears and does not touch the bottom of the water, bring the water to a boil.

At this time, put cottage cheese, salt, soda, egg in a bowl and beat into a homogeneous mass. Processed cottage cheese should be free of lumps!

Here's the secret! You can make homemade cottage cheese only if you buy it at the market or take it from grannies. Nothing will come of store-bought cottage cheese; it will break up into lumps rather than melt. Checked twice.

Transfer the mixture to a saucepan in a water bath and leave. Drown yourself. Melt. Homemade processed cheese, the recipe for which is very simple, as you can see for yourself, is prepared on its own.

Sometimes processed cheese should be stirred every 5 minutes. Melt for 20-30 minutes until smooth.

Remove from the water bath. At this point, you can mix the cheese mass with any fillings to your taste. You can have it with fried mushrooms, fried or fresh paprika, or with your favorite herbs, like I did. To do this, just grind it in a blender. I took green onions, dill and parsley.

Mix the filling with the cheese mixture and pour into containers. Processed cheese, homemade, almost ready, gentlemen and ladies.

We put it in the refrigerator and enjoy the taste of homemade deliciousness in the morning. Now you know how to make processed cheese at home.

We spread processed cheese on toast or whole grain bread, like mine, and consume it internally with tea or coffee.

Now let me quickly summarize.

Brief recipe: homemade processed cheese from cottage cheese

Place cottage cheese, soda, salt, egg and butter cut into pieces into a pan.
Grind all ingredients in a blender until smooth.
Place the cheese mass in a water bath and melt for 20-30 minutes, stirring every 5 minutes.
Remove the processed cottage cheese from the heat, add (or not add) additives to taste (chopped herbs, chopped fried mushrooms, paprika), mix thoroughly.
Pour into containers and refrigerate until completely set (at least 2 hours, preferably overnight).
Now you know how to make processed cheese from cottage cheese at home.

That's all. The recipe for processed cottage cheese has come to an end. I just had breakfast like this, and now Sergei and I will go buy garlands and all sorts of festive things, we will decorate the house for the New Year! In general, there is only a month left until my favorite holiday, so New Year's recipes will soon delight you!

In fact, I will even prepare this processed cheese for the New Year, mix it with fresh bell pepper, add garlic and arrange it into tartlets. There may be a party at our house, so now I’m thinking about how these tartlets can be served; on a holiday, serving and a buffet are very important. Ordinary plates are somehow not very good, maybe you can tell me which one? serving utensils the one presented here is more suitable if you have already encountered this?

And stay with me, I recently talked about, and very soon I will tell you many other delicious holiday recipes! So as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real.

Vika Leping was with you! Tell your friends about melted cheese, publish the recipe, like it, leave comments, rate it, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

5 stars - based on 1 review(s)

To make processed cheese from cottage cheese at home, you need, firstly, a clear and understandable recipe with a photo, and secondly, a certain skill. I will try to describe the process in the smallest nuances, and it is their correct implementation that is the key to success. I must admit right away that I did not cope with the task the first time. Although I already had some experience in home cheese making. Once upon a time I already tried to make cheese myself, it was hard cheese and the only thing I remember is that it was prepared from cottage cheese and milk, it turned out tasty, but very little. 🙂 That’s why it seemed to me that making processed cheese at home would be quite easy. I found a recipe where everything seemed to be written out simply and clearly, I tried to cook it, but it didn’t work out that way. It turned out that there are quite a few nuances in this simple matter. After 3 unsuccessful attempts, I finally came out with delicious homemade processed cheese. I will tell you about all my mistakes and failures below. I hope my story will help you avoid trouble and you will definitely succeed the first time. I would like to warn you right away that the main thing in preparing processed cheese from cottage cheese is the quality of the original product. If you come across cottage cheese with additives or made in violation of technology, it will not make cheese. Therefore, I advise you to take cottage cheese for the first time at the market, from a trusted seller (there is usually a queue of at least several buyers).

cottage cheese – 2 packs (450-500 g),
large egg – 1 pc.,
butter – 100 g,
salt - to taste,
soda – 1 tsp,
dried herbs, seasonings and spices - to taste.

How to make processed cheese from cottage cheese at home (recipe with photo)

The mixture for cooking cheese is prepared very quickly, so first place a saucepan filled with water about 2/3 full of water on the stove. Plus, you will additionally need a container of a smaller diameter than this saucepan, which can be used for a water bath. For me, this is a regular plastic container for the microwave. I put cottage cheese in it.

Add butter, chopped into cubes, to the cottage cheese. If the oil is completely icy, you can slightly melt it.

Now we arm ourselves with a blender and turn the grainy curd mass into as homogeneous as possible. In the future, this will help get rid of harmful grains that do not want to melt completely. If you don’t have a blender, no problem! A regular fork will also work fine. Mash the mass with it as finely and uniformly as you can.

As soon as the water in the larger saucepan boils, reduce the heat on the burner to medium and place the curd mass in a water bath. It is important that the container with the cheese preparation does not touch the bottom of the pan with water.

After literally 2-3 minutes, you will notice that the curd mass slowly begins to melt and becomes viscous, like melted hard cheese.

We begin to intensively stir the mass until the curd grains are completely dissolved. As soon as they are all melted, remove the cheese from the water bath, add salt and herbs/seasonings to it to taste. In general, you can use any fillers to your taste as additives to processed cheese. I added a little paprika and a mixture of Italian herbs. A very tasty cheese is obtained by adding garlic and fresh herbs or finely chopped mushrooms. It turns out original and no less tasty with a sweet filling: jam, honey, jam, etc. The kids especially like this option.

Once again, intensively knead the cheese mass and pour it into prepared containers. After a couple of hours, the processed cheese will have cooled down and can be used. Homemade processed cheese can be stored in the refrigerator for up to 7 days. It can be spread on bread, added to pasta (it melts when hot, like regular cheese), made into snack rolls, etc.

Since I didn’t get the processed cheese right the first time, I’ll tell you a little about the difficulties that may arise in the process of preparing it.

What to do if the cottage cheese does not melt?

There are two options here.

1) If the cottage cheese has melted, but not completely, and massive and noticeable grains remain, you can try adding just a pinch of soda. This will help melt them. If the grains are small, you don’t have to add soda - they will disperse on their own when they stand to cool.

2) And an option when the cottage cheese does not want to melt at all. This, unfortunately, also happens. It's all about the quality of the cottage cheese. It can be of any fat content, the main thing is that it is natural, not frozen or overcooked. Correctly chosen cottage cheese begins to melt almost immediately. If after 5-15 minutes you do not notice any changes in the curd mass, do not suffer and do not hope that a little more and the process will begin. It won't work! Trust the person who has more than once spent 2 hours uselessly waiting and stirring the curd mass in the hope that it is about to turn into cheese. It’s better to remove it from the heat and place it somewhere in cheesecakes or cheesecakes, for example.

Another point: if almost all of the cottage cheese has melted, and small grains do not give up even after an additional portion of soda, remove it from the stove. If you leave it longer than necessary, the reverse process will begin - i.e. the cheese mass will begin to turn into grainy again. In this case, the product will also be spoiled.

Homemade cheese is a delicious dish made from dairy products. The process of preparing such cheese is quite labor-intensive, but the result will not disappoint. The secret of the recipe lies in melting the cottage cheese along with butter and eggs.

Many people know that processed cheese can be prepared at home, but laziness, lack of time or simply an unwillingness to spend a couple of hours in the kitchen deprives many people of the opportunity to try something truly tasty. Of course, it's much easier to go to the supermarket and choose processed cheese from the counter.

Cream cheese recipe

Ingredients:

Fat cottage cheese (1 kg).
Milk (1 liter).
Butter (80 g).
Chicken eggs (2 pcs.).
Salt.

Cooking method:

Boil milk in a saucepan. Let's add a kilogram of fatty cottage cheese. Boil the cottage cheese in milk for 20 minutes, then strain it.
After we have removed the liquid from the cottage cheese, we put it back into the pan. Add two chicken eggs.
Add 80 grams of butter.
Mix the resulting mixture and add salt. Place the pan on the fire and melt the ingredients for about 20-25 minutes.
Transfer the resulting mixture onto gauze or any other not very dense fabric. We leave it in a colander for a while and wait for the excess liquid to drain.
Wrap the curd mixture in gauze or cloth.
Place a heavy press on top and send the cheese to a cold place for a day.
Remove the cloth or gauze from the finished cheese.
Cut the resulting dish into small slices.
Homemade processed cheese is ready!

Homemade processed cheese: recipe

From ordinary cottage cheese you can make a very tasty and completely natural processed sandwich cheese. To prepare, you will need a minimum set of products (cottage cheese, milk, soda, salt, seasonings) and 20-30 minutes of time.

Ingredients:

250 g cottage cheese
1 tbsp. milk
1/3 tsp. salt
tsp soda
10 g butter
seasonings

Cooking method:

You can use any cottage cheese to make processed cheese, but the consistency of the finished product will depend on it. Cheese made from dry cottage cheese hardens more and the result is something between processed and hard cheese. From soft cottage cheese, the cheese will turn out to be paste-like and can be spread on a sandwich.
First, heat the milk over low heat until almost boiling. Place the cottage cheese in it and, stirring carefully, keep it on the stove until the milk curdles (yellowish whey forms from the milk). In this case, the cottage cheese should turn into a sticky mass that slightly stretches behind the spoon.
After this, place the curd in a colander with small holes to separate it from the whey. In a colander, the lump of curd needs to be turned over several times.
Transfer the squeezed curd mass into a saucepan, grind with salt and soda and place on low heat.
While the cottage cheese is melting, it needs to be stirred continuously, as it sticks strongly to the bottom of the pan and burns quickly
After the mass becomes homogeneous, add butter and seasonings to it. At this stage, you should also taste the cheese for salt and add salt if necessary. Choose seasonings to suit your taste. This cheese turns out very tasty even with the simplest combination - dried onions, dill and parsley.
Transfer the finished cheese to a plate, and when it has cooled, put it in the refrigerator.

Store the cheese in the refrigerator, and to make it easy to spread on bread, take it out in advance or put it in the microwave directly with the plate for a few seconds.

Homemade processed cheese recipe

Ingredients:

pasteurized milk – 1 liter,
kefir – 1/2 liter,
chicken egg – 1 piece,
salt – 1 teaspoon,
sugar – 1 teaspoon,
citric acid - on the tip of a knife.

Cooking method:

Pour milk into a saucepan and put on fire.
Stirring constantly, heat the milk and add sugar and salt just before boiling.
After the milk boils, remove it from the heat and add kefir to it. Mix thoroughly until the mixture curdles.
Place the curd mass on gauze folded in several layers and hang it up, allowing excess liquid to drain.
Beat the egg with citric acid.
Combine the egg mass with the curd mixture and beat until a homogeneous consistency is formed.

Homemade processed cheese

Ingredients:

cottage cheese - 500 grams;
one chicken egg;
one teaspoon of soda;
salt to taste;
butter - 100 grams.

Cooking method:

To prepare processed cheese at home, take a small pan, pour half of the water into it, put the pan of water on the stove and bring its contents to a boil.
During this time, we will prepare the curd mass. I would like to note that it is best to use not dry cottage cheese for making Yantar cheese: the taste of the resulting cheese depends on this. I always use fresh cottage cheese, homemade, rather than store-bought.
Place the prepared cottage cheese in a deep metal bowl (a metal container should be used, not a plastic one, because we will cook the cottage cheese in a water bath), break one chicken egg into the bowl (it is very good to use a homemade fresh egg), add one teaspoon of soda (adding soda is a must, because it is soda that melts the cottage cheese).
Then add butter to the container with the cottage cheese (it should be at room temperature) and salt the whole mass to taste. It is best to let the butter melt at room temperature; do not melt it in the microwave.
Using an immersion blender, beat the entire curd mass well. You need to beat it very well so that there are no curd lumps left in the mixture. When we beat the cottage cheese well with a blender, we get a homogeneous thick mass: this is exactly the consistency we need for homemade cheese. The curd mass is ready.
We will cook the processed cheese in a water bath. When the water boils in the pan, then place the bowl with the mixture on the pan (it is very important that the bottom of the container with the curd mass does not come into contact with the water).
Cook the processed cheese, stirring constantly, in a water bath: until the entire mass melts and becomes homogeneous in consistency (viscous). If you want, as soon as you remove the cheese from the steam bath, you can add spices to taste and desire.
Now we prepare the form in which we will store homemade Yantar cheese. For this I use a rectangular metal container. But you can make homemade cheese in whatever shape you want.
Pour the liquid homogeneous curd mass into the prepared form in which we will store the cheese.
Leave the processed cheese at room temperature until completely cooled.
Cover the cooled amber cheese with a lid and place in the refrigerator until completely hardened.

It is very easy to prepare, the main thing is to prepare it from high-quality (real) cottage cheese. Delicious, beautiful, healthy, real processed cheese made from cottage cheese. To make processed cheese, I buy homemade cottage cheese at the market. Cottage cheese should not be sour, of any fat content. Cottage cheese that has been frozen will also work. Making processed cheese is also a good way to process some stale cottage cheese.

Ingredients:

cottage cheese - 0.5 kg;
soda - 0.5 teaspoon;
salt - 1 teaspoon;
chicken egg - 1 pc.

Preparation:

Pour water into the pan (about 1/3) and put it on fire. You also need to choose a smaller metal bowl or saucepan; we will cook the melted cheese in a steam bath.
Grind the cottage cheese, salt, soda and egg well in a blender.
You will get a pleasant, “fluffy”, homogeneous curd mass without lumps.
Next, transfer the curd mass into a metal bowl and remove the pan of boiling water from the heat.
Place the bowl on the pan and return the pan with the bowl to the heat.
Water should not touch the bowl. We built a water bath, or rather a steam bath.
We constantly stir our curd mass and it melts before our eyes and turns into melted cheese, the consistency of hot custard.
It will take about 7 minutes for the cottage cheese to melt completely.
If the cottage cheese is very watery, keep the cheese in a steam bath a little longer to let the excess liquid evaporate.
Then everything is simple, remove the pan from the heat, you can cool a little cheese in a spoon and taste, add salt if necessary.
Pour the cheese into a bowl or container and cool slightly. As it cools, a film forms on the surface of the cheese, which easily disappears when stirred.
Stir the cheese at room temperature, cover with a lid or cling film. Place in the refrigerator until completely cooled.
It’s convenient to make melted cheese in the evening, and in the morning you will have delicious cheese sandwiches with a cup of coffee.
I have presented you with a basic cream cheese recipe. If the cottage cheese is low-fat, you can add 50-100 grams of butter.
Processed cheese can be made with sugar and vanilla, you can add herbs, garlic and spices. You can also make good cheese without the egg. Try, experiment and make homemade cheese to your taste.

Creamy processed cheese

Ingredients:

400 g cottage cheese
100 g butter
2 eggs
1 tsp soda

Preparation:

Mash the cottage cheese thoroughly with your hands or grind through a sieve into a homogeneous mass.
Add soda and eggs, mix well.
Add butter to the mixture and knead again until smooth.
Place the finished mixture on medium heat for 15 minutes until all the lumps have melted. Stir constantly to prevent the mixture from burning.
Pour the finished homemade processed cheese into a container with a lid, cool and put in the refrigerator.

Processed cheese with dill

Ingredients:

500 g cottage cheese
120 ml milk
2 tbsp butter
1/2 tsp soda
dill greens
salt to taste

Preparation:

Add soda and milk to the cottage cheese, beat with a blender.
Pour the resulting mass into a saucepan and heat over low heat, stirring constantly.
When the cottage cheese begins to melt, add salt, butter and chopped dill.
Keep on fire until the cottage cheese is completely melted.
Pour the finished cheese into a container with a lid, cool and put in the refrigerator.

Homemade processed cheese "Hochland"

Ingredients:

500 g cottage cheese
100 g butter
2 yolks
1 tsp salt
1/2 tsp soda

Preparation:

Place cottage cheese, butter, yolks, salt and soda in a saucepan and stir thoroughly until smooth.
Place the pan in a water bath and heat the mixture: the cottage cheese will begin to melt and the mass will become liquid.
Do not bring to a boil. Once the mixture becomes smooth and liquid, remove from heat.
Transfer the finished homemade processed cheese into a mold, cover with a lid or cling film, cool and put in the refrigerator for a day.

Homemade processed cheese “Yantar”

Ingredients:

500 g cottage cheese
1/2 cup milk
2 tbsp butter
1/2 tsp soda
salt to taste

Preparation:

Mash the cottage cheese thoroughly with a fork or grind through a sieve. Add soda and mix well.
Pour milk into the mixture and mix well.
Transfer the resulting mass into a saucepan and place on low heat. To prevent the mixture from burning, stir it constantly with a wooden spatula.
As soon as the mass begins to melt, add salt (1 tsp is enough) and butter. Bring the mixture until completely dissolved and remove from heat.
Add any spices to the melted cheese if desired.
Pour the finished homemade processed cheese into plastic containers and cool at room temperature. Then cover with an airtight lid and put in the refrigerator.

Processed cheese with herbs and spices

Ingredients:

400 g homemade cottage cheese
50 g butter
1 egg
1 tsp soda
salt to taste
spices to taste
greenery

Preparation:

It should be noted right away that the consistency of the finished processed cheese depends on the quality of the cottage cheese.
We take homemade natural cottage cheese and rub it through a sieve to crush it and make it tender.
Add soda, one whole egg, and butter to the mashed cottage cheese.
We place our products in a saucepan with a thick bottom and walls, it is advisable to take a cauldron or cauldron, put it on low heat and, using a tablespoon or fork, stir until smooth.
If desired, you can add your favorite spices while kneading. If you want the finished processed cheese to have a yellow color, then add turmeric.
Stir the entire mass continuously until it melts and until the first bubbles appear on the surface. If you overheat it, the whey may begin to separate. Our task is to soften and melt homemade cottage cheese with butter and lightly simmer over the fire.
Add finely chopped herbs to the melted curd mass, mix and pour everything into a container. Let it cool. Ready!
If the cream cheese turns out too runny, try adding heavy cream next time.
Can be spread on bread.

Processed cheese with champignons

Ingredients:

400 g homemade dry cottage cheese
2 eggs
0.5-1 tsp baking soda
salt to taste
2 tbsp homemade thick sour cream
300 g champignon mushrooms
50 g butter

Cooking method:

Mix all ingredients in the same way as in the recipe above. If you use raw champignons, finely chop the mushrooms and simmer, drain the water, and cool. If pickled, chop finely.
Add champignons to melted cheese and stir. Let cool. Homemade cheeses are very tasty and healthy; you can change their taste by adding various ingredients: herbs, herbs, pickles, ham, cumin and much more.
Keep refrigerated.

Classic processed cheese

Ingredients:

400 g cottage cheese
50 g butter
1 egg
1 teaspoon soda
basil
ground black pepper

Cooking method:

Cottage cheese, preferably homemade, rub with a spoon through a sieve, or pass through a meat grinder.
Then add egg, butter, soda, and salt to the cottage cheese.
Place the cauldron with this mixture on low heat and stir everything with a spoon until smooth. Add basil.
Stir continuously until the mixture completely melts and the first bubbles appear. If you keep it on the fire, water may begin to separate and the processed cheese will turn out to have a consistency similar to feta cheese.
Pour the resulting mixture into a bowl and let cool. Processed cheese is ready. The quality of the cottage cheese is very important. If the cream cheese turns out too runny, try adding cream next time.

Processed cheese

Ingredients:

400 g homemade cottage cheese
50 g butter
1 egg
1 tsp soda
salt to taste
spices to taste
greenery

Cooking method:

Making processed cheese at home takes 30 minutes. We prepare a water bath, for this we take a large saucepan, pour not too much water into it, put a small saucepan inside so that it is held by the ears and does not touch the bottom of the water, bring the water to a boil.
At this time, put cottage cheese, salt, soda, egg in a bowl and beat into a homogeneous mass. Processed cottage cheese should be free of lumps!
Here's the secret! You can make homemade cottage cheese only if you buy it at the market or take it from grannies. Nothing will come of store-bought cottage cheese; it will break up into lumps rather than melt. Checked twice.
Transfer the mixture to a saucepan in a water bath and leave. Drown yourself. Melt. Homemade processed cheese, the recipe for which is very simple, as you can see for yourself, is prepared on its own.
Sometimes processed cheese should be stirred every 5 minutes. Melt for 20-30 minutes until smooth.
Remove from the water bath. At this point, you can mix the cheese mass with any fillings to your taste. You can have it with fried mushrooms, fried or fresh paprika, or with your favorite herbs, like I did. To do this, just grind it in a blender. I took green onions, dill and parsley.
Mix the filling with the cheese mixture and pour into containers. Processed cheese, homemade, almost ready, gentlemen and ladies.
We put it in the refrigerator and enjoy the taste of homemade deliciousness in the morning. Now you know how to make processed cheese at home.
We spread processed cheese on toast or whole grain bread, like mine, and consume it internally with tea or coffee.

Ingredients:

500 grams of 5% cottage cheese (I like the local “Sibirzhinka”)
100 grams of butter
2 yolks
1 teaspoon (without top) salt
0.5 teaspoon regular soda

From the inventory you need to prepare:

the main bowl or pan in which everything will happen
water bath (larger pot of boiling water)
mixing spatula (you can use a blender)
whisk for more even mixing
container for the finished product (jars, containers)

Cooking method:

1. Take the main bowl, mix all the ingredients until smooth, although you still won’t get perfect smoothness - grains of cottage cheese will remain
2. Place the bowl/pan in a water bath and heat, stirring with a whisk. You can do without a water bath - then be prepared that the mass will at some point begin to burn to the bottom, no matter how well you mix. As a result, we get a spoiled saucepan and cheese with a “specific” taste. Read more:
  At high temperatures, the curd begins to melt and the mass becomes liquid. At first there are still curd grains in it, and then it becomes a uniform texture. There is no need to bring to a boil - as soon as the consistency becomes liquid and smooth, remove from heat.
3. Grease the mold for the finished product with vegetable oil (you can line it with parchment paper) and pour the cheese from the pan.
  On a cold spoon, it immediately hardens into solid drops; a trembling foam immediately appears on the surface, like on boiled milk.
4. Immediately after cooking, you won’t be able to enjoy the melted cheese - it’s too liquid, and when it cools down, it hardens right on the knife. But if you put it away for 8-10 hours (or better yet, a day) in a cool place, without touching or stirring it, then something magical happens inside and the cheese acquires the familiar consistency of processed cheese - tender, slightly stretchy.
5. The cheese lasts well in the refrigerator for about two weeks. However, if the refrigerator is equipped with a No Frost system, then you need to put the bowl in a bag or close the container tightly, otherwise there will be a dried crust on top. It just keeps for a week in a cool place, does not separate, does not change the taste - and this is without any preservatives or stabilizers, only from natural ingredients!
  Well, the taste is the same, the classic taste of Hochland cream cheese!
6. The result is an honest half kilo of cheese.
7. By the way, before pouring the cheese into containers, you can stir in fried onions, champignons, bacon, herbs, sun-dried tomatoes and peppers, and basically anything else your heart desires.

Homemade processed cheese from cottage cheese A good recipe will turn out just as good as store-bought. Today, there are two types of processed homemade cheese - hard, which can be cut with a knife, and liquid, like the beloved Yantar cheese. Many still remember how delicious store-bought Soviet cheese “Yantar” was. Alas, GOSTs and standards for its production have changed significantly over the years, which negatively affected its taste. In addition, in addition to its taste characteristics, cheese has many harmful additives.

By preparing processed cheese at home like Yantar cheese, you will be sure that it will bring only benefit and no harm, and you will also see how tasty cheese made at home with love, with your own hands, can turn out to be delicious with a pronounced creamy taste. For lunch or breakfast you will get delicious toast or.

By the way, to make the finished cheese fatty, tasty and viscous, give preference to good butter with a fat content of 72% or more and full-fat homemade cottage cheese.

Ingredients:

Full-fat homemade cottage cheese – 600 gr.,
Soda – 1 coffee spoon,
Salt – 1 teaspoon,
Eggs – 1 pc.,
Butter – 100 gr.

Processed cottage cheese at home - recipe

After all the ingredients are prepared, you can start preparing processed cheese from cottage cheese. Pour the required amount of full-fat homemade cottage cheese into a bowl.

Beat in the egg.

To obtain a thick consistency of processed Yantar cheese, be sure to add soda.

Add salt so that the processed cottage cheese is not bland.

Mix the cottage cheese with the above products until smooth. Finely grate the frozen butter. If the butter is from the refrigerator and soft (such that you can easily spread it on bread), then simply cut it into small pieces and add to the curd mass.

Now we need an immersion blender.

Using an immersion blender, blend the curd mass until you obtain a homogeneous consistency, reminiscent of soft curd puree. There's just a little bit left to do - we'll cook, or rather melt the cheese in a water bath.

Place the cream cheese base in a small metal bowl or saucepan. Fill another pan with hot water. After the water boils, place a pan (bowl) with the curd mass on top. As it heats up, stir it with a spatula. A plastic spatula is ideal for this purpose for applying cream to cakes.

Before your eyes, the curd mass will begin to melt and acquire a more liquid consistency. While constantly stirring, cook the processed cheese for about 5-10 minutes.

As soon as the grains of cottage cheese completely disappear from the hot processed Yantar cheese, it can be removed from the stove. In the photo you can see the consistency of the cheese.

It can be seen that it is quite liquid, and not like we are used to knocking it out in the store. But don’t worry, the cheese will definitely thicken after it cools. If, however, its consistency confuses you, cook it for another 5 minutes. The moisture will evaporate and the cheese will become thicker. So, hot, ready-made processed cheese at home should cool slightly after being removed from the stove. After this, pour it into a plastic tray or glass jars.

Place the warm cheese, almost at room temperature, to cool and thicken in the refrigerator. Delicious and thick homemade processed cheese from cottage cheese “Yantar” You can try it in a few hours. For those who like to experiment with cheese flavors, you can add finely chopped and fried pieces of champignons, paprika, dried dill or Provençal herbs. I also recommend preparing

Homemade cottage cheese is quite easy to prepare. But in order for such a dairy product to be truly tasty, you must strictly follow all recipe requirements. That is why we decided to devote the presented culinary article to this topic.

General information

Eating healthy and natural food is a completely natural desire for absolutely any person. But, unfortunately, in our time it is quite difficult to find such products. In this regard, experienced chefs recommend preparing some ingredients yourself. In this article we will talk in detail about how to make cheese at home. In addition, you will be presented with several recipes for different varieties of this tasty and nutritious product.

Step-by-step making of homemade cottage cheese

It is no secret that the preparation of the mentioned product requires special culinary knowledge. After all, without experience and skill, you are unlikely to make delicious cheese, even with a detailed recipe. But if you do not have the proper knowledge, then we will try to simplify its preparation method as much as possible. This is the only way you can please your family with the most delicious creamy product you made yourself.

So, to make homemade cottage cheese, we will need:

cow's milk (it is advisable to purchase full-fat country milk) - about 500 ml;
coarse fatty cottage cheese (you should take country cottage cheese) - approximately 500 g;
butter - approximately 50 g;
salt, as well as table soda - ½ dessert spoon each.

Cooking process

Where to begin? As you can see, a homemade cheese recipe does not require the use of a huge variety of ingredients. And to prepare it, you don’t have to make a special trip to the hypermarket. After all, you can purchase all of these products at the nearest market. It would be good if these components were exclusively of rural origin. After all, as you know, it is from such products that the most delicious, aromatic and healthy cheeses are obtained.

To make your own homemade cheese from cottage cheese, the mentioned coarse-grained ingredient should be placed in a large container and thoroughly ground with a tablespoon. Next, you need to add boiling milk to it, and then put it on low heat and, stirring regularly, cook for about 10 minutes. If you want the finished product to be as hard as possible, then the specified time can be increased slightly (by about 4-6 minutes).

After the specified period, the contents of the dish must be placed in a colander or sieve, onto which a two-layer gauze must first be placed. After all the liquid has drained (after about 1 minute), the edges of the fabric must be lifted and the resulting mass must be strongly squeezed to remove all remaining moisture.

After all the steps described, the semi-finished homemade cottage cheese must be placed in a clean pan, salt, soft butter and table soda added to it, and then kept on low heat for about 2 minutes. In this case, the mass should be constantly stirred.

When the cheese begins to move away from the walls of the dish, it must be removed from the heat and allowed to cool at room temperature. Finally, the finished milk mass should be given the required shape, placed in a glass or ceramic container, pre-oiled, and then placed in the refrigerator for 50-80 minutes.

How to use it correctly?

The presented recipe for cheese at home will allow you to make a solid milk product that can be used when preparing various dishes. So, it makes pizza and sandwiches very tasty. It should also be noted that such a product melts remarkably well in the oven.

Processed homemade cheese: cottage cheese recipe

There are probably few people who are indifferent to store-bought processed cheese. But, unfortunately, this product, produced by various companies, is very often flavored with all kinds of thickeners and preservatives that negatively affect the human body. In this regard, we recommend that you make your own homemade processed cheese from cottage cheese. It should be especially noted that this product is quite simple to manufacture. Moreover, not only you, but also your children will like it.

To make homemade processed cheese from cottage cheese yourself, you need to purchase:

coarse-grained country fat cottage cheese - 500 g;
butter - approximately 100 g;
country chicken egg - 1 pc.;
salt, as well as table soda - 1 and ½ part of a dessert spoon, respectively.

How to cook?

How to make this dish? We talked above about how to make homemade hard cheese from cottage cheese. But in order to prepare a processed milk product, you will have to act a little differently. To do this, you need to take a small saucepan, place all the above ingredients into it one by one and beat well until smooth using a mixer.

After the described steps, the resulting mixture must be placed in a water bath. For those who don’t know what it is, we’ll describe this process in more detail: you need to take a large enamel basin, pour regular drinking water into it (fill it about 1/3 full), and then place a metal bowl with the cheese mixture on it.

Turn on high heat so that the water in the large container boils, and the contents of the small container must be stirred regularly. It is advisable to carry out this procedure for about 5-7 minutes. Next, you need to generously grease a glass or ceramic container with butter and pour homemade processed cheese into it.

It is advisable to leave the finished dairy product in the refrigerator for 12 hours. During this time it should harden completely, but remain a little soft.

How to present it correctly?

Now you know how processed homemade cheese is prepared. The cottage cheese recipe presented above may include not only the mentioned coarse grain product, but also other ingredients. For example, home-made cheese, to which fresh herbs, ham or mushrooms are added, turns out very tasty. You can use this product in any form. Very often it is added to pizza, salads and other hearty dishes that need to be baked in the oven.

Making low-fat cheese at home

Homemade cheese from low-fat cottage cheese is recommended for those who suffer from obesity, but cannot refuse such a dairy product. Moreover, the recipe below can also be used by those beautiful ladies who want not only to preserve their sophisticated forms, but also their own health. After all, as you know, fatty foods negatively affect the entire human vascular system.

So, the homemade cheese recipe includes the following ingredients:

skim milk - about 2 liters;
freshly squeezed lemon juice - ¼ cup;
fine sugar - a small pinch;
medium-sized salt - ½ dessert spoon.

As you can see, all products are available to everyone.

Quick cooking method

Homemade cheese from cottage cheese, the calorie content of which does not exceed 200 energy units per 100 g, is prepared very quickly and easily. To create such a product, you need to take a large saucepan and pour all the skim milk into it. Next, you need to place the dishes on low heat and heat the contents to 80°. At the same time, boiling the dairy product is highly not recommended.

After the liquid becomes warm, you need to add sugar and salt. After mixing the ingredients, add freshly squeezed lemon juice. These ingredients will help the milk product curdle. So, white flakes should appear in it. After this, the saucepan must be removed from the heat and left aside (at room temperature) for about 30-35 minutes.

To make homemade cottage cheese, the contents of the dish should be placed on multi-layer gauze and all the liquid should be allowed to drain. Moreover, the less moisture there is, the harder the product will be. After all the described steps, the head of homemade cheese should be placed in a bowl or bowl and placed in the refrigerator.

Proper serving at the dinner table

How to serve low-fat homemade cheese correctly? The cottage cheese recipe that we presented above includes a minimum of inexpensive products. This means that you can prepare dietary cheese at least every day. After it hardens in the refrigerator, it should be cut into thin slices and presented to the table along with pieces of dark bread. By the way, this product can also be used to prepare delicious dietary salads from fresh vegetables.

Making goat cheese at home

Homemade goat cheese is considered the healthiest. After all, the mentioned product contains a huge amount of proteins (more than cow’s milk), and is also better absorbed and easier to digest by the body. It should be especially noted that it is quite difficult to find pure goat cheese in stores. That's why we suggest you do it yourself. But for this you will need to purchase the following products:

natural goat milk - about 2 l;
table vinegar - 4 large spoons;
cumin - add to taste and desire;
medium-sized salt - about 40 g.

Cooking process

Making delicious and healthy cheese using natural goat milk is not as difficult as it seems at first glance. However, it should be noted that such a process requires special care.

So, first you need to remove the top layer of heavy cream from the dairy product, and then pour it into a saucepan and put it on medium heat. After the milk begins to boil, the temperature must be immediately reduced to the minimum value. Next, add table vinegar to the liquid. This should contribute to the rapid curdling of the dairy product, that is, the preparation of goat's cottage cheese.

As soon as a lot of white flakes form in the pan, the dishes should be immediately removed from the heat. Subsequently, the resulting cottage cheese must be transferred to cheesecloth and allowed to drain completely. For this procedure to be effective, it is advisable to hang the gauze bag over some dishes or sink.

Exactly after 24 hours, the cheese mass needs to be removed, salted, flavored with caraway seeds and kneaded well, like dough. Next, you need to form a flat cake from the resulting mixture and place it in a frying pan. In this case, the dishes should be placed on a fairly low heat. This way, the cheese will gradually begin to melt and then become thick again. After the dairy product acquires the required consistency, it needs to be cut into pieces. While the cheese has not cooled, it should be given any desired shape.

Making delicious cheese using spices

As you can see, making homemade cottage cheese is not very difficult. But if you want this product to be as tasty and aromatic as possible, it is recommended to make it using various spices.

So, to make this cheese ourselves, we will need:

natural goat milk - approximately 2 l;
thick sour cream - about 350 g;
country eggs with rich-colored yolk - 3 pcs.;
fine salt - 3 large spoons;
dried basil - 2 dessert spoons;
dried garlic - 1 dessert spoon;
dried dill - 1 dessert spoon.

Cooking spicy cheese

As you noticed above, the preparation of various cheeses takes place in several stages. First, you should strain the goat's milk through a strainer in order to rid it of any possible dirt as much as possible. Next you need to break all the chicken eggs and mix them together with sour cream. To make the mixture as homogeneous as possible, we recommend using a mixer.

After these steps, add salt to the sour cream-egg mixture and add it to the milk. Without stopping stirring for a second, all ingredients must be gradually brought to a boil. As a result, you should end up with a mass of large flakes.

After heat treatment, the contents of the pan must be poured into a colander, which should be lined with multi-layer gauze in advance. After straining the product, you need to add dried herbs (dill and basil) and garlic. Finally, the cheese mass must be tightly tied in gauze and hung so that the remaining milk completely glass.

After a few hours, when you have a dry curd curd left, you should put it in a deep bowl (directly in the fabric), and place some heavy object on top (for example, a three-liter jar filled with water). In this position, the cheese must be placed in the refrigerator, where it is advisable to keep it for about 12-14 hours.

It should be especially noted that such a flavorful product can be made not only from goat’s milk, but also from cow’s milk.

Cooking cheese at home

Brynza is perhaps the only cheese that goes perfectly with fresh vegetables and herbs. To prepare it we will need:

cow's milk with fat content 3.2% - 1 l;
thick sour cream 20% - 3 large spoons;
freshly squeezed lemon juice - about 2 large spoons;
fine salt - dessert spoon.

Step-by-step description of the cooking method

In order for you to get delicious homemade cheese (brynza), you must strictly follow all the described requirements of the recipe. To do this, it is not necessary to purchase village products. The ingredients can also be purchased at a regular store.

So, to prepare this cheese, you need to pour milk into a saucepan and then put it on high heat. Next, you need to put thick sour cream in the bowl and mix everything thoroughly. After about 7 minutes the liquid will begin to heat up. At the same time, flakes should form in the pan. As soon as the curdling process begins, freshly squeezed lemon juice should be poured into the milk. After mixing the ingredients with a spoon, they should be boiled for another minute. During this short time, the whey should completely separate.

After the described steps, the resulting product must be filtered. To do this, you need to discard it in a colander, on which you should first place multi-layer gauze. As soon as all the moisture has left the cheese mass, it must be salted to taste, put in a bowl and placed under pressure. Moreover, the heavier the weight, the better the cheese will turn out.

After one hour, the product should be removed from the press. Next, you need to put it in a plastic bag and place it in the refrigerator. Homemade cheese is ready.

Proper use of homemade product

As mentioned above, homemade cheese should be kept under pressure for no more than one hour. This is due to the fact that your final product should not be hard, but soft and with a small amount of salty moisture. After a short time in the refrigerator, the cheese should be cut into small cubes. Next, they need to be beautifully placed on a freshly prepared salad of raw vegetables. By the way, for juiciness, some housewives additionally soak such a product in salty brine. However, we do not recommend doing this, since the cheese can quite easily fall apart and turn into a liquid pulp.

In order for you to get the most delicious and nutritious homemade cheese, you must follow all the requirements of the recipes described above. Moreover, we recommend that you listen to the following advice.

The milk used to make cheese should be as fresh as possible.
The ingredients that you plan to add additionally to the cheese mass should be prepared in advance.
To obtain a hard cheese that will cut well on the board, you should use the heaviest possible pressure.
Homemade cheeses can be used to prepare any dish, including salads, pizza and various sandwiches.