How to make melted cheese at home

Melted cheese is considered to be a versatile dish. It is often added to salads, used as an independent snack. Store products are crammed with artificial additives and flavor enhancers. After reading the composition of processed cheese, the consumer will often lose the desire to use it. Having decided to make such a product on their own, many housewives clutch their heads, not knowing where to start. However, in practice, everything is not as difficult as it may seem at first glance.

Cream cheese from cottage cheese: classics of the genre

• butter - 95-110 gr.
• soda - 20 gr.
• quail eggs - 4 pcs.
• salt - to taste
• cottage cheese - 500-600 gr.
• seasoning is at the discretion
• dried or fresh herbs - to taste

1. To prepare the basis for cooking cheese, put the pan on the stove, fill it with water to half.In advance, take the capacity of a smaller diameter, which will be placed in the main pan when using a water bath. Put the curd in it. The mixture for the preparation of processed cheese is done quickly.
2. Add lightly flooded butter to the curd, then mix with the total weight of the egg and soda (you can replace the baking powder for the dough). Do not add frozen butter, otherwise you will not be able to avoid product heterogeneity.
3. Take a meat grinder or food processor, pass the grainy curd mass through the device. If you have a blender in your kitchen, it is best suited for this process. Turn the mixture into a homogeneous mass, excluding lumps and grit. If you wish, you can use a fork or a whisk, see the circumstances.
4. When the water in the large saucepan boils, reduce the heat to medium capacity, put the curd mixture in the water bath. Do not forget to stir the composition, do not allow the first container to touch the bottom of a large pan. After 4-5 minutes, the curd mass will look like melted cheese (viscous paste).
5. Knead the mixture until uniform, so that the curd eventually breaks up into grains not exceeding the grain of table salt.Remove the cheese mass from the steam bath, add spices and salt to taste.
6. You can make unique cheese by adding various flavoring spices and additives to the prepared composition. To improve the taste, add finely chopped champignons, as well as greens with garlic. Melted cheese can be supplemented not only with a side dish, but also sweeteners, such as jam or ground berries.
7. Before use, stir the prepared mass and packaged in containers for long-term storage. Leave the cheese in the refrigerator for several hours, so that it thickens and finally infused. The shelf life of the finished product usually does not exceed 5 days.

Cottage cheese does not melt: what to do

Do not be upset if the cheese will not turn out the first time. You may encounter a difficulty in which the curd does not want to melt under any pretext. Consider the possible solutions to the problem.

1. The curd mass may not melt completely and leave noticeable lumps among the homogeneous paste, in this case you should add a little more soda. If the particles of the mixture are small, at the end of cooking, leave the cheese to cool, they will dissolve.
2. Melting cottage cheese depends on its quality. No matter the amount of fat contained. The main thing is that the product should not be diluted or frozen, only a completely natural composition is welcomed. If the cottage cheese is of good quality, its melting will begin in the first minutes. In cases where after a quarter of an hour the consistency of the composition remains unchanged, we can assume that everything is gone. From cottage cheese, which did not succumb to the processing, cheese will not work.

Important!
Some housewives face a problem when the whole cottage cheese, with the exception of small grains, melted. It does not help even an extra portion of soda. In this case, do not suffer, remove the composition from the fire and proceed to further manipulations. Otherwise, you risk permanently spoiling the product.

Milk Based Cream Cheese

• butter - 120 gr.
• milk fat content of 3.2% - 1 l.
• salt - 20 gr.
• soda - 20 gr.
• cottage cheese - 0.9—1 kg.

1. Put the pan on the stove, pour the milk into it and leave on medium heat until the first bubbles appear. At this time, pass the curd through a kitchen sieve so that it breaks up into small pieces.
2. As soon as the milk reaches the required boiling point, reduce the burner to a small capacity.Pour the curd product, knead the composition with a wooden spatula.
3. After 3-5 minutes you will notice that the composition begins its disintegration. You will have two sections that consist of whey (liquid with a yellowish tinge) and individual curd buns.
4. Continue stirring the product until the whey is almost transparent. As practice shows, these manipulations will take about 5 minutes. Next, remove the container from the fire, proceed to the next step.
5. Prepare a wide container and a sieve; dishes will be needed to separate the whey and curd mass. Some housewives prefer to recline the composition in a colander, after lining it with a gauze cloth.
6. Pour the product into the filter, wait for all the liquid to drain. A little push on the cottage cheese with your hands, tie the gauze edges, making a bag. Hang it over a bowl, leave for 1 hour.
7. Chop the butter into cubes, transfer to a deep glass or ceramic bowl. Put in a microwave on the edge of a rotating dish. Fully melt the product, add to the curd.
8. Pour salt, soda, whisk the mixture with a mixer or use a blender.The main thing is to bring the mass to complete homogeneity. It should not contain lumps, otherwise the cheese will turn out of low quality.
9. Next, melt the composition in a convenient way. You can pour it into a thick-bottomed pot, then put it on the stove. Or make a water / steam bath, with which the languor will pass safely.
10. When the mixture is dissolved, it will resemble a viscous paste. It is easy to check the readiness: lower the plug inside and remove it. If you see strands stretching from the mass, the cheese is ready.
11. Remove the product from the stove, pour it into heat-resistant containers. Cool to room temperature, then send to cold storage. Exposure time should not exceed one week.
12. If you follow the instructions, you will get 750 grams at the exit. homemade cheese. Lubricate them with a crispy loaf, cook a salad, after mixing the product with paprika, greens, ham or pickles.

Cocoa-Based Sweet Cream Cheese

• soda - 8 gr.
• cottage cheese - 175 gr.
• cocoa powder - 10 g.
• honey (can be replaced with cane sugar) - 25 gr.

1. Sift cocoa powder through a fine kitchen sieve,rub the curd. Mix the listed components, add soda to them. Make the mass as homogeneous as possible. Leave the composition for a quarter of an hour for partial infusion.
2. Choose 2 pans of different sizes (large and medium). In the smaller diameter mark the mass of the present, in a large pour water. Put one container in another, bring the liquid to a boil over medium heat.
3. As a result, you get a water bath, in which the cottage cheese begins to melt. Tom mass for 8 minutes, stirring constantly with a wooden spatula. As soon as the granules dissolve, pour in the melted honey, soak for another 2 minutes.
4. Pour the mass into a heat-resistant mold, a food container with a lid is suitable. Some housewives prefer to pour the cheese into ice cells, then leave the mass to solidify. Before serving, cheese stabs on toothpicks and sprinkled with grated chocolate.

It is easy to make melted cheese at home, if you have an idea about basic technologies. Consider the traditional recipe based on cottage cheese, try to make a viscous product from fatty (better cow's) milk.Indulge your ancestors with sweet cheese made from cocoa powder. Add additional ingredients as desired (paprika, horseradish, mushrooms, ham, smoked sausages, etc.).

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