Lately, I increasingly catch myself thinking that store-bought cheeses have become completely different in taste and appearance. Either the cooking technology has changed, or they have stopped using natural ingredients altogether. And somehow I feel less and less likely to eat sandwiches for breakfast with this product, which only vaguely resembles the real thing in taste.

Previously, in the village, my grandmother herself cooked and pressed tender creamy curd mugs, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.

It turned out that everything was not so complicated, but the resulting taste was exactly the same from childhood! The main thing is that the cottage cheese is real homemade, then you will get the most unforgettable cheese made with your own hands!

Why is it worth trying to prepare this product yourself in your own kitchen? Yes, because, firstly, you yourself have complete control over the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as the taste of your creation.

Secondly, you obviously won't be using chemicals or preservatives to achieve great results. You are guaranteed to choose only natural ingredients.


Thirdly, you will be able to regulate the dietary properties of the product by choosing low-fat components of your recipe.

Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe during its preparation - be it nuts, herbs, or even pieces of mushrooms or cooked minced meat.


Fifthly, you choose which of the two technologies you will use to prepare your masterpiece:

  1. By thermally melting a mixture of milk ingredients
  2. By adding rennet

Most often, housewives cook the product using the first technology and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.

But the second technology is somewhat more complicated, because it requires precision in proportions when mixing fat milk, bifidobacteria and enzymes that allow the components to coagulate to the desired state. Pepsin is mainly used as rennet enzymes.

As a rule, to prepare it according to the classic recipe, you will need to use fresh, full-fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and consistency of the delicacy, soda, spices, various herbs and other additives are used.


In fact, all recipes using the first technology come down to the fact that milk is first poured into a non-stick large pan, heated to a boil, and then other products are added, which, during further heating, begin to separate into whey and a tender curd mass.


Then the whey is drained, and the curd is wrapped in several layers of folded gauze, squeezed and hung, or placed under a press with a weight so that excess moisture comes out and the thick mass turns into cheese.

And in order for the culinary masterpiece to ripen and gain its strength, it is sent to cool for almost a day in the refrigerator.

However, it is worth remembering that our product needs to “breathe” and be freed from moisture, so it should not be stored or cooled in film. It is best to wrap the piece in parchment, which will not allow fungus to grow inside and become moldy.


Or you can put it in a glass or ceramic sealable container - this way the delicate dish will not be saturated with foreign odors from the refrigerator.

It is worth remembering that cheeses do not really like freezing, so you should not cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of some dish.

Classic simple recipe

The simplest and most beloved classic recipe for homemade cream cheese is based on the use of cottage cheese and milk. To make it have the consistency of melted soda, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.


We will need:

  • Dry homemade cottage cheese – 1 kg.
  • Full-fat fresh milk – 1 l.
  • Egg – 3 pcs.
  • Butter – 100 gr.
  • Soda – ¾ tsp.
  • Salt – 1 tsp.

Preparation:

1. Pour the milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully place the cottage cheese into it and cook for 10 minutes, stirring occasionally. By the end of cooking it should become slightly melted and slightly viscous.


2. Place gauze folded in 2-3 layers into a colander and pour the contents of the pan onto it. The serum will merge, and the thick plasticine-like substance we need will remain on the material. Usually, the excess liquid drains out in only 3 minutes, but to be sure, you can still press on it with your hands.


You can place a bowl under the colander so that the drained whey can be used for some other baking.

3. Place the squeezed out mixture into a clean, thick-walled bowl. Add all the remaining ingredients and mix them well until smooth.


This can be done directly with your hands. You will get a doughy, elastic, very soft lump.

It is best to use non-stick cookware so that the finished product does not have a burnt taste, melts well, and does not stick to the bottom and walls.

4. Set the heat to medium on the stove and place the dishes with the semi-finished product on it. To prevent the mass, which melts from heating, from burning, it is necessary to constantly stir it with a wooden paddle or a regular spoon. As soon as the mixture begins to stretch out, time it for 7 minutes and continue cooking, stirring the mass all the time.

Our dish will be completely ready as soon as the viscous cheese substance becomes easily detached from the walls and bottom following the stirring movement.

If you are afraid that during this process the contents of the pan may burn and ruin the dishes, then the entire melting procedure can be carried out in a steam bath. But it will take almost twice as long.

5. Turn the finished product onto a large plate and cover with parchment. If you don’t have parchment, you can cover it briefly with oiled cling film, leaving open space around the edges so that it cools and “breathes.” Once it has cooled, place it in the refrigerator to gain strength.


6. The finished dish can be served after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.


Bon appetit!

How to make processed cheese from cottage cheese

My family loves Altai processed cheese very much. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even aromatic herbs are already in the product itself, you can’t imagine a better breakfast. And tasty, and healthy, and appetizing!


But somehow it turned out that this miracle was not available at the dacha, but the family really wanted it. Fortunately, they come to us every evening and sell fresh dairy products, including village cottage cheese, so the problem was quickly solved and the next morning everyone enjoyed a delicious breakfast.

We will need:

  • Fresh cottage cheese – 0.5 kg.
  • Butter – 100 gr.
  • Egg – 1 pc.
  • Soda – 1 tsp.
  • Salt, herbs - to taste and desire.

Preparation:

1. The best results are obtained when the product is cooked in a steam bath. Therefore, fill a small saucepan or any saucepan that is convenient for you about half with water and put it on the stove to heat up to boiling temperature.


2. At this time we prepare our ingredients. To begin, place fresh cottage cheese in a large metal bowl that will be convenient to place on top of the pan.


3. Add slightly melted butter, cut into pieces, break an egg, add salt and add a spoonful of soda. It is this that allows the dairy product to “bloom” when heated to the state we need.


4. To speed up the process of mixing the ingredients and then melting them evenly, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.


5. Now you can proceed to the most important and crucial moment in the entire cooking process. We place the bowl on the saucepan so that its bottom does not touch the water, but rather is located above thick steam, which will be the most important heating element in the process of melting the resulting mass.


6. Cook with constant stirring until the entire mixture reaches a viscous consistency. If you like processed cheese with additives, then this is the best time to add chopped herbs, pieces of ham, mushrooms or other fillers.


7. Pour the finished liquid product into a metal or ceramic sealable mold. You can choose any container from which it will be convenient to take the creamy mass later.

8. Let it cool on the counter to room temperature, and then close the lid and put it in the refrigerator for a couple of hours.


9. The finished delicacy is very convenient and easy to spread on pieces of bread.


For breakfast, such a product is always highly desirable, and it is eaten with great pleasure!

Dairy-free soft cream cheese recipe

If you add egg yolks to the previous recipe, a little less butter and cook the mixture in a steam bath for about 25 minutes, you can get soft cream cheese that is convenient to cut with a knife.


We will need:

  • Cottage cheese – 0.5 kg.
  • Egg yolk – 2 pcs.
  • Butter – 50 gr.
  • Soda – ½ tsp.
  • Salt – 3/4 tsp.

Preparation:

1. Place a bowl of butter on a steam bath and let it melt until liquid.


2. At this time, in a separate bowl, mix fresh cottage cheese with the yolks, salt and soda previously separated from the eggs.


It is the yolks that will give the finished dish a slightly yellowish tint that is familiar to the eye.

3. Gently mix everything thoroughly with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.

4. Add the resulting mass to the melted butter and mix well.


5. Wait until the mass has completely melted and, without ceasing to stir, steam for about 25 minutes.


The less time you cook, the softer the consistency becomes.

6. Pour the hot substance into a form convenient for you, which can be pre-greased with sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is approximately room temperature, cover and place in the refrigerator for 3-5 hours.


7. Turn the mold over and shake out the product onto a plate. Now it can be cut into beautiful slices and served.


It is convenient to place the pieces on bread. And if desired, decorate them with fresh herbs.

Homemade recipe made from cottage cheese, milk and rennet

No matter how long it may seem to prepare cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see this for yourself when you try to prepare a solid product using rennet in your kitchen.


We will need:

  • Full-fat milk – 2.5 l.
  • Kefir 2.5% - 35 g.
  • Water – 50 ml. + 1.5 l.
  • Rennet – 0.5 g.
  • Salt – 200 gr.

Preparation:

1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.


2. Dissolve the rennet in water (50 ml) and add it to the milk along with kefir. Mix well and remove the pan from the stove. To ensure that the thickening process takes place under the influence of the maintained temperature of the liquid and steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.


If you want to have some favorite fillers in the finished product, then add them at this step too.

3. During this time, you will get something similar to white jelly in the pan. Using a sharp knife, cut it into small two-centimeter squares and then leave it alone for another half hour so that the excess whey is completely separated.


4. For convenience, you can take a colander or sieve, line it with gauze folded in several layers and use a slotted spoon to place the resulting chopped jelly into it.


5. Let it drain completely and stand covered with gauze for a whole day on the kitchen counter at room temperature.


6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and placed back into it with the other side so that it evenly releases excess moisture.


7. After a day, prepare a brine solution from boiled water and salt. Remove the lump from the gauze and place it in the solution for 12 hours, turning it over every hour and a half.


8. Dry the finished product with a paper towel, let it lie for a while on a cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it will form a very tasty crust, just like in the store.

9. Cut into thin slices and serve.


The finished product comes with holes, which is incredibly nice. And of course delicious, which is doubly pleasant.

Homemade Philadelphia recipe

The store sells incredibly delicious Philadelphia cheese, but the prices are very high. Who would have thought, but you can get by with little expense and prepare fresh cottage cheese at home yourself, and then Philadelphia itself from it.


We will need:

  • Milk – 1 l.
  • Kefir 2.5% - 0.5 l.
  • Egg – 1 pc.
  • Salt, sugar - 1 tsp each.
  • Citric acid - on the tip of the knife.

Preparation:

1. First you need to prepare cottage cheese. This can be done as follows: pour milk into a saucepan and bring it to a boil. Add salt and sugar and pour in kefir. Allow the milk mixture to curdle into flakes and remove from the stove to cool to room temperature.

2. While the flakes are cooling, remove the whey, and put this thick mass in cheesecloth, squeeze it well and hang it for 15 minutes so that the remaining whey drips off.


3. In a clean cup, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy, delicate consistency, beat it thoroughly with a blender or mixer until smooth.


4. Now the product is ready and can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped herbs.


If you spread it on crackers or croutons, it turns out. And you can supplement it with anything!

Cooking delicious Mascarpone

Very often, delicate cakes with a creamy cheese flavor use cream based on the famous and well-known Mascarpone. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with wine vinegar or acid.


We will need:

  • Cream 25% - 1 l.
  • Lemon juice – 3 tbsp. l.

Preparation:

1. Squeeze the lemon juice in advance so you don’t waste time during cooking.


2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to minimum and let the cream cool to 85 degrees.


3. Remove the saucepan from the steam bath and pour in freshly squeezed lemon juice in a thin stream while constantly stirring. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.

4. Then put the creamy lemon mixture on steam again and, without ceasing to stir, bring it to a consistency similar to thickened butter cream.


5. Remove from heat and cool to 45 degrees with constant stirring so that unnecessary clots do not form.

6. Place a cotton towel or multi-layer gauze in a colander placed over a deep bowl and strain the resulting mass through it. Allow all excess serum to drain, then tie the towel and hang overnight.


7. Then the resulting substance should be transferred to gauze and placed under pressure in a sieve or colander and put in the refrigerator for 12 hours.


8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.

If the cheese turns out to be a little dry, you can add 1-2 tbsp while whipping. l. cream.

9. Store the delicate creamy mass in the refrigerator in a tightly sealed container.

These are not complicated recipes at all.

I hope that you liked them and that you will increasingly surprise your family and guests with your own delicate and tasty product. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from a store-bought one.

And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, the delicious cuts contain nothing extra.


If you liked the recipes, share them with your friends, click on the social network buttons, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.

And I wish you bon appetit and delicious cheese pleasure! All the best!

Real processed cheese is made from rennet cheeses with the addition of milk/milk powder, butter, water and melting salt. Sometimes cottage cheese is added in an amount of 5% of the total mass of raw materials. Sodium citrate or disubstituted sodium phosphate is used as a melting salt.

Processed cheese made from cottage cheese is not “processed cheese” and is called “Processed cheese product”
No eggs, starch, flour, soy or other “gastronomic joys” are used in real processed cheese.

Three cheese on a fine grater. Place the cheese in a suitable container. Add melting salt - sodium citrate.
Melting salt - sodium citrate is prepared as follows.
Citric acid - 3.2 g
Baking soda - 3 g

Mix lemon and soda in a glass and add water - 35 g. (It is correct to add the same amount of water as lemons and soda, that is, 6.2 g, but then it is difficult to mix sodium citrate with cheese evenly). At the end of the reaction, we obtain sodium citrate.

Mix the cheese and salt well with a melting pot. Leave the mass to swell in a cool place for 1-2 hours.
Place the cheese mixture in a saucepan heated in a water bath. The water in the lower pan should not boil, the water temperature is +82-85 degrees (the smallest burner fire)
Mix the melting cheese with a mixer. Pour in the remaining water - 30 g. Stir and add butter (softened). We continue to mix.
The cheese mass should be homogeneous. The cheese should stretch in thin threads.
The cheese is ready. If you pour it into molds, then after cooling it will have the consistency of cheese curds sold in foil packaging, such as “Druzhba”

In order for the cheese to have a spreadable consistency, you need to add a little milk to the mass. I used milk with 3.2% fat content. It’s difficult to say exactly how much milk to add, since it will depend on many factors, so we’ll find out experimentally. Milk should be added a little at a time, mixing well.
The mass will become quite liquid and stop stretching. Pour the cheese into the mold and cool.

A few notes.
The taste of processed cheese will be similar to the taste of the hard cheese from which you prepare it, or a mixture of flavors if there were several cheeses. The taste is affected by the melting salt used.
The consistency of the cheese may be as if it were very small grains. After standing in the refrigerator for 3-4 days, the cheese will lose grains. The consistency and taste of processed cheese is better after 24 hours.

When making cheese with a spreadable consistency in a mold during cooling, separation into thick and liquid masses may occur; they must be mixed well with a fork until smooth.

At the last stage of melting, various fillers can be added to the cheese mass, such as finely chopped ham, fried or boiled mushrooms; spices such as pepper, garlic, etc., various essences, dill, parsley, etc.

Today we are preparing processed cheese from cottage cheese at home, you can see the recipe with step-by-step photos below. It makes very tasty sandwiches, and you can prepare it in about 15 minutes.

This dish is very convenient to eat for breakfast, in the form of sandwiches - spread on toast or a loaf of bread, and enjoy your morning meal with hot tea or aromatic coffee. By the way, look at some more recipes with photos that are suitable for breakfast, you won’t regret it:

  • (30 min.)
  • (30 min.)
  • (2 minutes.)
  • (30 min.)
  • (15 minutes.)
  • (20 min.), and also, many recipes with photos for breakfast, in the “” section.

The result of processed cheese from cottage cheese at home will directly depend on the quality of the cottage cheese. If it contains additives, it may not make cheese. It’s better to take, of course, homemade cottage cheese so that it is fine-grained and airy. As a last resort, grind it through a sieve.

Processed cheese made from cottage cheese at home turns out to be a hundred times better and tastier than store-bought. You probably know and remember when stores sold processed cheeses such as “Orbita”, “Druzhba”, “Yantar”, etc.

But, just today, they are made from unknown materials, and we also don’t know what harmful additives are added to them. Therefore, it will be safer to prepare processed cheese from cottage cheese at home, by yourself.

And so that, when ready, the cheese turns out to be viscous, tasty and fatty, I recommend that it be fatty, and I prefer to use at least 85% butter. Then, sandwiches or toast with it will always be welcome, both for breakfast and for a snack, throughout the day.

Yes, and one more thing... you don’t need any fancy products to make processed cheese from cottage cheese at home. The basic ingredients are cottage cheese, butter and egg, plus everyday ingredients like salt, soda and sugar.

Prepare processed cheese from cottage cheese at home, one or two times. So, let's not hesitate, but get down to business.

Well, now let's see how to cook.

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 😀 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

  1. Place cottage cheese, soda, salt, egg and butter cut into pieces into a pan.
  2. Grind all ingredients in a blender until smooth.
  3. Place the cheese mass in a water bath and melt for 20-30 minutes, stirring every 5 minutes.
  4. Remove the processed cottage cheese from the heat, add (or not add) additives to taste (chopped herbs, chopped fried mushrooms, paprika), mix thoroughly.
  5. Pour into containers and refrigerate until completely set (at least 2 hours, preferably overnight).
  6. 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)

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:

  1. 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.
  2. After we have removed the liquid from the cottage cheese, we put it back into the pan. Add two chicken eggs.
  3. Add 80 grams of butter.
  4. Mix the resulting mixture and add salt. Place the pan on the fire and melt the ingredients for about 20-25 minutes.
  5. 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.
  6. Wrap the curd mixture in gauze or cloth.
  7. Place a heavy press on top and send the cheese to a cold place for a day.
  8. Remove the cloth or gauze from the finished cheese.
  9. Cut the resulting dish into small slices.
  10. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the squeezed curd mass into a saucepan, grind with salt and soda and place on low heat.
  5. 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
  6. 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.
  7. 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:

  1. Pour milk into a saucepan and put on fire.
  2. Stirring constantly, heat the milk and add sugar and salt just before boiling.
  3. After the milk boils, remove it from the heat and add kefir to it. Mix thoroughly until the mixture curdles.
  4. Place the curd mass on gauze folded in several layers and hang it up, allowing excess liquid to drain.
  5. Beat the egg with citric acid.
  6. 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:

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. Pour the liquid homogeneous curd mass into the prepared form in which we will store the cheese.
  10. Leave the processed cheese at room temperature until completely cooled.
  11. 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:

  1. 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.
  2. Grind the cottage cheese, salt, soda and egg well in a blender.
  3. You will get a pleasant, “fluffy”, homogeneous curd mass without lumps.
  4. Next, transfer the curd mass into a metal bowl and remove the pan of boiling water from the heat.
  5. Place the bowl on the pan and return the pan with the bowl to the heat.
  6. Water should not touch the bowl. We built a water bath, or rather a steam bath.
  7. We constantly stir our curd mass and it melts before our eyes and turns into melted cheese, the consistency of hot custard.
  8. It will take about 7 minutes for the cottage cheese to melt completely.
  9. If the cottage cheese is very watery, keep the cheese in a steam bath a little longer to let the excess liquid evaporate.
  10. 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.
  11. 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.
  12. Stir the cheese at room temperature, cover with a lid or cling film. Place in the refrigerator until completely cooled.
  13. 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.
  14. 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.
  15. 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:

  1. Mash the cottage cheese thoroughly with your hands or grind through a sieve into a homogeneous mass.
  2. Add soda and eggs, mix well.
  3. Add butter to the mixture and knead again until smooth.
  4. Place the finished mixture on medium heat for 15 minutes until all the lumps have melted. Stir constantly to prevent the mixture from burning.
  5. 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:

  1. Add soda and milk to the cottage cheese, beat with a blender.
  2. Pour the resulting mass into a saucepan and heat over low heat, stirring constantly.
  3. When the cottage cheese begins to melt, add salt, butter and chopped dill.
  4. Keep on fire until the cottage cheese is completely melted.
  5. 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:

  1. Place cottage cheese, butter, yolks, salt and soda in a saucepan and stir thoroughly until smooth.
  2. Place the pan in a water bath and heat the mixture: the cottage cheese will begin to melt and the mass will become liquid.
  3. Do not bring to a boil. Once the mixture becomes smooth and liquid, remove from heat.
  4. 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:

  1. Mash the cottage cheese thoroughly with a fork or grind through a sieve. Add soda and mix well.
  2. Pour milk into the mixture and mix well.
  3. 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.
  4. 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.
  5. Add any spices to the melted cheese if desired.
  6. 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:

  1. It should be noted right away that the consistency of the finished processed cheese depends on the quality of the cottage cheese.
  2. We take homemade natural cottage cheese and rub it through a sieve to crush it and make it tender.
  3. Add soda, one whole egg, and butter to the mashed cottage cheese.
  4. 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.
  5. 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.
  6. 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.
  7. Add finely chopped herbs to the melted curd mass, mix and pour everything into a container. Let it cool. Ready!
  8. If the cream cheese turns out too runny, try adding heavy cream next time.
  9. 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:

  1. 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.
  2. 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.
  3. Keep refrigerated.

Classic processed cheese

Ingredients:

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

Cooking method:

  1. Cottage cheese, preferably homemade, rub with a spoon through a sieve, or pass through a meat grinder.
  2. Then add egg, butter, soda, and salt to the cottage cheese.
  3. Place the cauldron with this mixture on low heat and stir everything with a spoon until smooth. Add basil.
  4. 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.
  5. 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:

  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. Sometimes processed cheese should be stirred every 5 minutes. Melt for 20-30 minutes until smooth.
  6. 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.
  7. Mix the filling with the cheese mixture and pour into containers. Processed cheese, homemade, almost ready, gentlemen and ladies.
  8. 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.
  9. 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.