Do-it-yourself melted cheese recipe. Homemade melted cottage cheese

Melted cheese from cottage cheese at home on good recipe it will turn out no worse than the store. Today there are two types of melted homemade cheese- solid, which can be cut with a knife and liquid, like Yantar cheese, beloved by many. Many still remember how delicious the Yantar Soviet cheese was. Alas, the GOSTs and standards of its production have changed significantly over the years, which negatively affected its taste. In addition, in addition to the taste characteristics, the cheese has many harmful additives.

Having prepared processed cheese at home, like Yantar cheese, you will be sure that it will bring only benefits and no harm, besides, make sure how tasty it is with a pronounced creamy taste maybe you get cheese made at home with love, with your own hands. For lunch or breakfast you will get delicious toasts or .

By the way, to ready cheese turned out to be fatty, tasty and viscous, give preference to good butter with a fat content of 72% or more and fatty homemade cottage cheese.

Ingredients:

• Fatty cottage cheese- 600 gr.,
• Soda - 1 coffee spoon,
• Salt - 1 teaspoon,
• Eggs - 1 pc.,
• Butter - 100 gr.

Melted cottage cheese cheese at home - recipe

After all the ingredients have been prepared, you can start making cream cheese from cottage cheese. Pour into a bowl required amount fatty homemade cottage cheese.

Beat in an egg.

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

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

Mix cottage cheese with the above products until homogeneous mass. Frozen butter grate on a fine grater. If you have butter from the refrigerator and soft (such that you can easily spread it on bread), then just cut it into small pieces and add it to the curd mass.

Now we need an immersion blender.

With an immersion blender, beat the curd mass until a homogeneous homogeneous consistency is obtained, resembling soft curd puree. It remains the case for small - we will cook, or rather melt the cheese in a water bath.

Place the cream cheese base in a small metal bowl or saucepan. Take hot water in another saucepan. After the water boils, place a saucepan (bowl) with curd mass on top. As it heats up, stir it with a spatula. Ideal for these purposes is a plastic spatula for applying cream on cakes.

Before our eyes, the curd mass will begin to melt and acquire a more liquid consistency. With constant stirring, cook the melted cheese for about 5-10 minutes.

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

It can be seen that it is quite liquid, and not the same as we used to knock it out in the store. But do not worry, the cheese will definitely thicken after cooling. If, nevertheless, its consistency confuses you, cook it for another 5 minutes. The moisture will evaporate and the cheese will thicken. So, hot ready-made processed cheese at home, after being removed from the stove, should cool slightly. After that, pour it into a plastic tray or glass jars.

Send warm, almost room temperature cheese to cool and thicken in the refrigerator. Delicious and thick homemade processed cheese from cottage cheese "Yantar" you can try in a few hours. For those who like to experiment with the tastes of cheese, you can add finely chopped and fried pieces of champignons, paprika, dried dill or Provencal herbs. I also recommend cooking

Homemade cheese, melted from cottage cheese - useful product for breakfast, with ham, paprika, dill - melted cheese recipes are very easy to prepare.

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

Pour water into the pan (about 1/3) and put on fire. You also need to pick up a metal bowl or a smaller saucepan, we will cook melted cheese in a steam bath.

Grind cottage cheese, salt, soda and egg well in a blender.

You will get a pleasant, “fluffy”, homogeneous curd mass without lumps.

Next, we shift the curd mass into a metal bowl, remove the pot of boiling water from the heat. We put the bowl on the pan and return the pan with the bowl to the fire. Water should not touch the bowl. We built a water, 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 takes about 7 minutes to completely melt the cottage cheese.

If the cottage cheese is very watery, keep the cheese on the steam bath a little longer, 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 try, if necessary, add salt. Pour the cheese into a bowl or container and let cool slightly. When cooling, a film forms on the surface of the cheese, which easily disappears when mixed. Mix cheese at room temperature, cover with a lid or cling film. Put in the refrigerator until completely cool.

Recipe 2: homemade melted cheese

• butter - 100 gr
• milk - 1 l
• soda - 1 tsp
• cottage cheese - 1000 gr
• salt - 1 tsp
• chicken eggs - 2 pcs

Recipe 3: homemade cottage cheese cheese (with photo)

Cheese is combined with any bread, and with various cereals, and with tartlets.

• cottage cheese - 0.5 kg
• egg - 1 pc.
• butter - 100 g
• salt - 0.5 -1 teaspoon
• baking soda - 0.5 tsp.
• spoons any spices / dried herbs - to taste

Combine all ingredients in a saucepan, stir.

In a large saucepan, bring water to a boil, and place a small saucepan on top of it, creating a " water bath". In this way, cook the mass, stirring constantly, for 15-20 minutes. Everything should melt and dissolve well.

After removing the pan from the water bath, pour the contents into a blender and beat the mass so that it becomes perfectly homogeneous and there are no lumps of cottage cheese.

Then transfer the whipped mass back to the pan and add dried parsley and dried dill to it. In general, any additive to cheese can be made: spices, mushrooms, ham, etc.

At this stage, the mixture has already begun to cool, has become more viscous and has ceased to stick to the walls of the dishes.

Lubricate the bowl with butter and put the cheese mass into it.

Cover immediately with cling film and leave to cool to room temperature. After that put it in the refrigerator overnight.

Recipe 4: cottage cheese melted cheese at home

• egg - 1 pc. (I have choice);
• cottage cheese - 500 g (I have 9%);
• sour cream 20% - 2 tbsp. l.;
• salt - 1 tsp (without slide);
• soda - 1 tsp (without slide);
• fresh dill - a couple of sprigs.

Prepare products. Wash and dry dill.

Recipe 5: Homemade Processed Cheese (Step by Step Photos)

• Cottage cheese of any fat content - 450-500 g (two packs of 180 g each)
• Large egg - 1 pc.
• Butter - 100 g.
• Salt - to taste (I have a pinch, 1/3 teaspoon)
• Baking soda - 1 teaspoon
• Dried seasonings, herbs (you can use Provencal herbs, dried garlic, etc.) - to taste, I used 1 tbsp. a spoon with a slide

Kneading cottage cheese with the rest of the ingredients is so fast that it is better to immediately put water in a saucepan for a steam bath. Pour in 2/3 of the ladle and boil.

In a large bowl, in which it will be convenient for us to stir, put the cottage cheese (both packs). butter (100 g), cut into small sticks, 1 egg. We mix everything thoroughly.

Add baking soda (1 teaspoon) to the cheese blank. You can add soda before mixing.

We use the nozzle for the blender "knife" (submersible) in order to turn the mixture into a homogeneous one.

We set the bowl with the mixed contents in a water bath. Set the fire to medium. We take a spatula in our hands and constantly mix the mixture.

After a few minutes you will notice how curd will begin to melt, strings will appear when the shoulder blade is raised - signs of melting cottage cheese.

We continue to intensively mix the cheese mixture, trying to dissolve absolutely all the grains, even the smallest ones. The mixture will become more and more homogeneous, viscous, shiny. As soon as all the lumps have dispersed, remove the bowl from the water bath and set aside.

Now favorite seasonings and salt are used.

Supplement options are varied and totally up to your taste! For example, you can add fresh chopped herbs and garlic, you can season the cheese with chopped olives or vegetables.

Stir the mixture and pour into moulds.

We cover the melted cheese with cling film so that it does not become covered with a thickened crust on top. In a few hours, the processed cottage cheese cheese will be completely ready. This is how easy it is to make delicious treats at home.

Recipe 6: how to make homemade processed cheese with paprika

• Cottage cheese - 300 gr
• Egg yolks - 2 pcs
• Butter - 50 gr
• Salt - chips.
• Soda - 0.5 tsp

Fillers

• Bacon, serving, salami - 30 gr
• sweet paprika
• dill and sour cucumber
• olives
• anchovies
• capers
• dried mushrooms (powder)
• dried garlic
• roasted nuts
• basil

In a saucepan with a thick bottom, combine cottage cheese, egg, butter, add soda. Stir, and it is better to beat with a submersible blender.

Put on a small fire, stir constantly. The curd should melt. the process will take 10-15 minutes, all lumps of cottage cheese should melt!

Salt to taste. At the very end, the whole mass can be pierced again with a blender. But even without a blender, the cheese turns out great !!! If you do not use a blender, then at the initial stage mix the cottage cheese with the egg thoroughly so that the eggs do not curl.

When hot, the cheese is liquid, but as it cools, it becomes dense and spreads well.

Add your favorite filler to the finished cheese, there is room for imagination.

Pour the cheese into a container, cover with a lid or film and let cool. Add little toppings, only 20-40 grams per serving. The filling should not dominate, but only add flavor to the cheese.

Recipe 7: simple cottage cheese melted cheese (with photo step by step)

• Cottage cheese - 0.5 kg
• Soda - 1 teaspoon
• Salt, spices, herbs - to taste

It is necessary to take two pans of different diameters, the cheese will be cooked in a water bath. To do this, fill a large pot with water and bring it to a boil.

In the second saucepan, smaller, pour the cottage cheese and soda. For cooking, we use homemade cottage cheese from the market, we pre-freeze it (to kill or weaken all possible harmful microorganisms).

Using a fork, mash the cottage cheese well in a saucepan so that there are no lumps and that it mixes well with soda.

When the water in a large saucepan boils, reduce the heat and put your saucepan with cottage cheese mixed with soda in a water bath.

Literally in a minute, the cottage cheese in the saucepan will begin to melt, become liquid and more homogeneous. Stir constantly so it doesn't stick to the bottom of the pot.

How to cook melted cheese at home? The answer to such culinary question you will find in the materials of the presented article.

general information

Various ways of creating came to us 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.

It should be especially noted that the processed cheese, the photo of which is presented in this article, has not only soft and delicate taste but also very useful for the human body. Compared to a similar solid product, it contains much less cholesterol and is much better absorbed.

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

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

Processed cheese: a classic recipe

Classic homemade processed cheese includes the following products:

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

Cooking process

Melted cheese at home is done very quickly. To do this, grind the cottage cheese together with and then add milk to them. Next, you need to transfer the resulting mixture to a saucepan and put it on low heat. It is advisable to cook the milk mass until all the coarse-grained cottage cheese is melted. After that, butter, spices to taste and salt should be put into a homogeneous mixture. After mixing all the components, they need to be carefully poured into molds while hot and sent to the refrigerator for several hours. The frozen processed product can be served at the table as an independent dish, and used as a dressing for salads.

Cream cheese recipe with garlic and basil

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

How to cook?

To make fragrant processed cheese at home, put the cottage cheese in a saucepan, add table soda to it and leave it 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 warmed dairy product acquires a uniform consistency, salt should be added to it, as well as basil. 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 melted 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 put dry fine-grained cottage cheese, cocoa powder and table 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, honey or granulated sugar must be added to the curd mixture. In conclusion, the finished milk mass must be poured into a pre-prepared form, which should be put in the refrigerator for a couple of hours and kept in it until completely solidified.

Making a homemade melted product with mushrooms

This cheese is very tasty and fragrant. It can be used not only as an independent dish, but also used for cooking pizza, salads, sandwiches, sauces, etc.

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

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

Cooking process

To create such a cheese, put cottage cheese in a deep bowl, egg, table soda and pre-melted butter. All ingredients must be thoroughly beaten with a blender until a homogeneous thick mass is obtained, which must be immediately salted. After that, the curd mixture should be put on and heated for 4-8 minutes, stirring regularly. Next, you need to grease the form with oil and put grated pickled mushrooms on its bottom. At the end, pour into the prepared dishes hot cheese and put it in the fridge for a few hours.

By the way, instead of champignons in this recipe you can use nuts, ham or bacon.

Warmed by heat, the cheese becomes juicy and fragrant. It remains to serve dried cubes of bread and white wine - if you have prepared fondue. Or - jacket potatoes with dark bread and pickled vegetables, if you invited friends for raclette. And there is also fonduta, aligo, saganaki and other hot cheese dishes…

double glory
This dish was born in Switzerland, and for centuries it was prepared without any fuss: they poured heated cheap white wine into a cauldron, melted dried grated cheese, and then dipped pieces into a viscous mass. stale bread…

We will probably not give a special recipe. Remember the main thing: in one part of hot dry white wine you need to dilute two parts of hard grated Swiss cheese gruyère type. For special occasions, we buy Beaufort, Emmental and Conte - their combination gives the fondue a special consistency.

Do not forget to constantly stir the thick mixture of wine and cheese with a wooden spatula, and so that the fondue does not freeze, keep the pot over a burning spirit lamp all the time. For density, it is good to add a little starch diluted in cold wine to it, and spices - garlic, grated nutmeg, pepper, caraway seeds - will give it a more refined taste. It’s also a good idea to put butter (a quarter by weight of cheese), pour in a dozen raw eggs(about half a kilo of cheese), as they do in Franche-Comte, and, for mood, splash a glass or two of strong cherry tincture.

The rules of etiquette are quite simple. Having chopped a piece of dried bread on a fork, immerse it in melted cheese, remove it from the cheese mass, hold it over the pot for several seconds and only then put it in your mouth, trying not to touch the fork - after all, it will go back to the common pot. The one who inadvertently drops his piece into it first pays for everyone - such is the Swiss-French tradition.

The Italians from Valle d'Aosta, who call this dish Valdostan style fonduta, do it like this. After cutting off the crust from the cheese, cut the pulp into small cubes, pour into a bowl, pour milk, cover with a lid and put in the refrigerator overnight. Prepare fonduta in a water bath. Put the pot in a bowl with hot water, a bowl - on the stove, rub the pot with garlic, melt a little butter in it (a spoonful of flour will not interfere), add cheese along with milk and cook, stirring, over medium heat. When the cheese becomes viscous, increase the heat and mix everything again. Add the yolks, stirring the mass thoroughly until the fonduta becomes homogeneous. Serve in earthenware bowls with toast or corn polenta.

Cheese on a spit
The second famous Swiss cheese dish, originally from the canton of Valais, is raclette. It is prepared from any semi-hard, well-melting cheese, although today a special variety is produced in the Swiss and French Alps - with thin crust golden yellow color and oily flesh. When heated, it melts easily, spreading a delicate mushroom aroma. The name of the cheese and the dish itself comes from the French racler - "scrape, scrape".

Previously, a head of cheese was cut in half, put on a skewer, stuck into the ground near the fire, then turned with the melted side towards you, scraped off the melted layer with a knife and ate with jacket potatoes and vegetables. Then the head was turned back to the fire... Today, tabletop raclette bowls have appeared - sets consisting of an electric grill and several small frying pans. Each guest puts a layer of cheese in his pan, keeps it on the grill until it melts, and then pours it over boiled potatoes and eats - just as before, with dark bread and pickled vegetables.

There are more solid devices - in a special design with an electric heating element, half of the cheese circle is installed. From time to time, the melted layer is scraped off onto a plate - a small "puddle" quickly solidifies, it is sprinkled ground pepper, and sometimes nutmeg, and eaten with small, oblong, thin-skinned potatoes in their skins, pickled cucumbers, cocktail onions, sweet peppers or chopped onions seasoned with vinegar and olive oil.

This dish can also be cooked in the oven. Cut the cheese into pieces of about 100-125 g, put each on a fireproof plate and leave in an oven preheated to 230 ° C until the cheese is melted. Experiment with side dishes: try serving meat, smoked meats, fish and seafood, vegetables, mushrooms, and even a pear along with potatoes. Plates should be well heated, then the cheese will not harden too quickly.

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One of the variants of raclette is the French "aligo". So in the department of Loser (Languedoc and Roussillon) they call mashed potatoes with melted cheese and garlic. Pieces of Cantal cheese (or fresh Tomme) are mixed with hot potatoes, garlic, fat from fried sausage, salt and pepper are added. Today in the Southern Pyrenees they even make a special cheese with the same name. Sometimes potatoes are replaced with chestnuts, and chestnut-cheese aligo is served with local red wine "Saint-Pourcin".

There are two versions of the origin of the name "aligo". According to one of them, this word is a distorted Latin aliquid ("something"), which was repeated by pilgrims who begged in monasteries. The monks gave them soup, bread and a piece of fresh cheese. According to another, it comes from the Old French alicoter - "to cut."

It is not difficult to prepare aligo yourself. Boil the peeled potatoes in salted water and mash into a puree. Add butter, put on a slow fire and, constantly stirring with a spatula, add a clove of crushed garlic, grated cheese, sour cream, salt, pepper. Continue stirring until thickened - you will get a homogeneous mashed potato and cheese (for 1 kg of potatoes you will need about 600 g of cheese). Serve aligo on hot plates with grilled sausage or roast pork.

4-6 servings.

What do you need:
2 bulbs
3 potatoes
100 g celery root,
4 tbsp. l. olive oil,
2 tbsp. l. white dry wine,
400 g melted cheese
salt, black pepper,
4-6 slices of white bread
2 tbsp. l. butter,
2 tbsp. l. flour,
3 sprigs of dill.

What to do:
Cut one onion, potato and celery root into large cubes. Heat up 2 tbsp. l. olive oil and sauté the vegetables, 1-2 minutes. Pour in wine; cook 2 minutes. Then add hot water to completely cover the vegetables. Bring to a boil, remove foam and reduce heat. Boil 30 min. Vegetables should be well boiled. Blend the cooked vegetables with an immersion blender until pureed. Coarsely grate the cheese and add to the soup. Mix well. Season with salt, pepper and nutmeg. Bring soup to a boil while stirring constantly and remove from heat. Cut out circles with a diameter of 7–8 cm from white bread and fry in butter until golden brown. Cut the remaining onion into thin rings, roll in flour and fry on olive oil to a crisp. Put fried onions on each toast, sprinkle with chopped dill. Pour the soup into bowls, top with croutons and onions and serve.

, 6-8 servings.

What do you need:
300 g gruyère cheese,
150 g Emmental cheese,
150 g edam cheese
1 garlic clove
1 tsp butter,
50 ml cognac,
1 st. l. starch,
1 tsp ground nutmeg,
black freshly ground pepper,
60 ml dry white wine.

What to do:
Cheese grate on a coarse grater. Cut the garlic in half lengthwise. Grease a heavy-bottomed pan with butter and then rub with garlic. Pour all the cheese into the pan, pour in the wine, put on medium heat and cook until the cheese is melted and begins to boil. Dilute starch with cognac, pour into a saucepan and mix. Pour the cheese mass into a fondue bowl, season with black pepper and nutmeg. Serve by placing the fondue pot on a lit spirit lamp. Separately serve toasted White bread cut into large cubes.

Step 1: Prepare the cheese curd.

The cottage cheese must be transferred to a bowl and knead it thoroughly with a fork to break up all the lumps and give the product a uniform consistency. Then add baking soda to the cottage cheese and mix it well again, without ceasing to knead it with the cloves of a fork. Then pour milk into the mass it is desirable to use home product ) and mix well.

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

The resulting mass is transferred to a clean saucepan and put on a slow fire. Gradually heat the contents in this way. At the same time, it is necessary all time stir curd with milk. This can be done with a regular spoon or a wooden spatula: as you wish. As soon as you see that the mass begins to melt, acquiring a uniform consistency, you need to add salt to taste (about a teaspoon will be enough), as well as butter. Don't stop mixing the ingredients. Also, any spices and additives according to your individual taste and desire can be added to the melting cottage cheese. For example, you can add 1-2 cloves of crushed garlic or a mixture of dried herbs for aroma and additional flavor. Simple dried dill, chopped paprika, or cumin seeds work well. Those who like the taste sensations "sharper" can add a ground mixture of peppers or plain black. Again, stirring well, bring the mass to complete dissolution. As soon as you observe a uniform smooth consistency of the contents in the pan, it can be removed from the heat. Pouring the resulting cheese hot in plastic containers or in other containers at your discretion.

Step 3: Serve Yantar homemade processed cheese.

We slightly cool the mass in natural conditions (at room temperature), after which we tightly close the container and send it to the refrigerator. Within an hour and a half chilled processed cheese can be used to make fragrant sandwiches, smear on salted crackers and use it in a different way as you like. Often, such a product turns out to be even tastier than its analogue, which is sold in stores and produced by production. And the thing is that you only use natural products and don't use any food additives, flavor enhancers and substitutes thereof. And not every manufacturer can boast of the same quality. Yes, and you can be one hundred percent sure of the usefulness of homemade cheese! Bon Appetit everyone!

In such cheese, while heating with other flavors and spices, you can add finely chopped ham or salami. You can also add cheese with any ingredients you like. Inspiration can be obtained on the shelves of the same stores. Look: what ingredients fill the tastes of industrial processed cheeses and make an analogue at home. You can also use your imagination and create absolutely unique variations.

Processed cheese prepared on your own can be stored at low temperatures in closed form for 5 to 7 days. In this regard, the dish can be prepared for future use and always be "fully armed".

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