Curd cheese is widely known for the whole world and long love everyone who at least once in his life tried. This is a soft and spicy fermented milk product, which is more often made of cottage cheese, is usually less caloriene and is better suited for a beautiful and slender figure. Everyone knows that cottage cheese has a huge amount of substances useful and necessary for the human body. Thanks to the content in it, calcium in an easily-friendly form it is able to strengthen the cartilage, as well as bone tissue, improve the metabolism and digestion, strengthen the vessels and make hair and nails healthier. A real cheer must be prepared exclusively from fresh and natural products, so it will keep his useful properties and will surprise you with its stunning taste. How to prepare such a tasty and real milk product KK cottage cheese, you can learn from this article.
Shops with shelves of dairy and fermented milk goods are faster than the names of the most popular manufacturers of cheeses. Different than the highest percentage of cheese products exports France, Germany and the United States. This fermented milk product is made not only to serve as a separate dish to the table, but also use in the preparation of various dishes. At home, it can be prepared both hard and more creamy.
This magnificent product has no contraindications. Unless it cannot be used to people with the intolerance to dairy and fermented milk products. The recipe for curd cheese will not be difficult will cook at home by any hostess, and especially it is useful for people who care for health and their figure, for those who have elevated cholesterol or there is cirrhosis of the liver, as well as with pancreatitis.
Curd Cheese "Hohland" with greens at home
A well-known gentle natural product resembling the most real cottage cheese, often used for breakfasts or in sauces to dishes. Of course, Curd Cheese Hochland can be prepared independently at home. Therefore, the following is the necessary composition and step-by-step instructions for cooking:
- Fresh cottage cheese 200 g;
- Fresh sour cream 100 ml;
- greens (parsley beams, kinse, dill, basil, onion feather);
- Couple of garlic cloves;
- a little corn starch;
- Salt to taste.
Scheme of preparation of a delicious and useful mixture:
- It is better to use fresh rustic cottage cheese, as it is a pure ecological product without any additives. The same applies to sour cream, rustic is much more useful, though fat. Greens can choose any.
- Grind chopped garlic in a blender and the greenery chosen. Previously cut them up, as shown in the photo, so the blender will be easier to cope with the task.
- Wear cottage cheese in a blender to a soft mass so that there is not a single lump.
- Add some corn starch to the mixture and sour cream. The whipped mixture should look like on the photo at the end of the instructions.
If you want to try another kind of Khokhland, and not curd cheese with greens, you can instead of herbs (or with it) add mushrooms, salty cucumbers or finely cut sausage or ham. This is a simple and useful product that is useful to smear on the morning toast.
Curd and creamy almeter at home
Another recipe for curd cheese for cooking the home of an independently delicious dairy product. Curd cheese Almette is distinguished by its mild taste and tender consistency. Instead of buying it in the store, the best option will prepare creamy curd cheese at home. So you will not only save on an expensive brand, but also be able to prepare an at least an appetizing product while preserving vitamins and nutrients.
For the cooking process, some products are needed:
- Cottage cheese rustic or 18% fat content of 100 g;
- Creamy oil 60-80 g or yogurt without taste additives;
- greens (depending on your preferences);
- Salt and garlic in your taste;
- Filler - Mushrooms or Cucumbers Marinated, Ham / Sausage, Olives, etc.
Scheme of step-by-step preparation of a stunning recipe:
- Well, if all the components are home-made - cottage cheese, oil, home garlic and greens.
- The cottage cheese must be soft, so it is necessary to beat it with the help of a blender. Beat until all lumps disappear.
- Add to cottage cheese oil or yogurt (depending on what you have chosen). Beat and add to the mass of finely chopped garlic and greens. You can beat the lot once again so that the curd cheese with the greens is more gentle.
- Now you can add a filler. If you want purely creamy cheese, the greens can not add to it.
Curd cheese is prepared at home! It is ideal for almost any dish and for any reason, whether it is a holiday or an ordinary morning breakfast.
Video: Mexican curd cheese
How to cook cheese from cottage cheese?
Creating cheese from cottage cheese at home is carried out in 2-technologies - thermal melting of the curd mixture or with the addition of renewed enzymes. Based on the dairy product, you can prepare various types of cheeses. According to taste, they are not inferior to store analogues, in terms of utility levels have an advantage.
Description of the preparation of various cheese-based cheese
The first thing that makes the cheesemores of the houses are made of milk cottage cheese (it takes a couple of days). In the second stage, the necessary components add, on the third - formulate. After that, thermal processing and pressing occurs.
With the addition of milk
Recipe classic, which involves the use of soda (for a soft state) or chicken eggs (for craving). The hostess adapted to apply both components at the same time.
- Hoodish household cottage cheese - 1000 g;
- Milk cow (fat) - 1000 ml;
- Butter Shop cream - 90-100 g;
- Middle chicken eggs - 2-3;
- Salt - from 1 to 2 liters (10-20 g);
- Soda - 3/4 h. l. (6 g).
- Boil milk in a deep saucepan, enter cottage cheese. Boil for 9-10 minutes stirring.
- Wait when cottage cheese is melted and will become a bit crazy. Remove from the fire.
- In the colander, place the gauze folded in three layers. Lay out the mixture. To speed up the process of separating serum, give your hands.
- The resulting mass move into a saucepan or other metal container. Enter the remaining ingredients.
- Mix with a spoon or hands (as convenient) to the homogeneity of the structure. Com will work soft and elastic. On the stove bring the mass to the boil, constantly interfere. When the cheese starts stretching, check for 7-8 minutes, then remove from the fire.
- Cover the saucepan with a dish, turn over so that the mass moves to the plate.
- Cheese Cover the parchment, in advance with the creamy oil until the moment of complete cooling.
- Clean the refrigerator on the shelf for 12-20 hours.
In the absence of non-stick dishes, cheese is prepared on a steam bath. Time for the whole process will be required 2 times more.
With the addition of kefira
Cheese on cottage cheese and kefir turns out a little crumbly - by the type of cheese.
- kefir - 2 l;
- Cottage cheese - 200 g;
- Chicken eggs - 3 pcs.;
- Salt - 1-2 h. l. (10-20 g).
If you wish, do not be afraid to add a variety of spices - paprika, cumin, dill, garlic, etc.
- Connect raw eggs with cottage cheese, add salt and seasonings (optional).
- Wake up with a blender.
- Pour kefir liquid, and put it on the stove.
- After boiling, serum will begin to stand out. After the separation of clots from the liquid medium occurs, drain it into the colander.
- On top Put the punch for 2 hours (enough 2-4 kg).
- Place the cheese in the food film, send to the cold.
With the addition of sour cream
This type of cheese is characterized by a delicate structure and creamy-sour cream. It is considered a budget option, since it is not necessary to put cottage cheese separately (it will turn out in the cooking process).
- Milk of any fat content - 2 l 400-500 ml;
- sour cream fat - 300 ml;
- Eggs - 3 units;
- Salt - 10-20 g (1-2 hours l).
- Put the capacity with milk on the stove, wait for the boil.
- Separately, we take a mixture of eggs, salts and sour cream.
- Connect the components in a saucepan with milk. During cooking, serum separation from cottage cheese clots will begin.
- On top of the coland, put a gauze piece, folded in 2-4 layers. Put the sieve into the tank where the liquid will be drained. When the curd mass acquires a denser structure, move the contents of the pan in the colander.
- Collect gauze edge in the beam, tie them. Put on top of the groove (brick, water bottle, etc.).
- Leave for the press for 10-12 hours. Remove the cargo, expand the gauze.
- Rearrange in the refrigerator. After cooling, the cheese can be eaten.
The cheese of solid varieties is customary to use as a supplement for salad, pizza, snacks, etc. It is considered the most popular, so it is most often prepared independently.
- 1000 g of degreased cottage cheese;
- 0.5 l of milk;
- 80-90 g of butter;
- 2 eggs;
- 1 tsp. (8 g) soda;
- 1-2 h. L. (10-20 g) Salt.
- Beat the egg mixer together with bulk ingredients.
- Cottage cheese manually, shift into the container with milk.
- Rearrange on fire, bring to a boil. After about 12-13 minutes, serum will be separated.
- With the help of a noise, lay out curd bunches on a colander for pressing the liquid.
- When cottage cheese gets off, put it in a cooking pan again and enter the creamy oil.
- Gradually add the egg mixture. The melting process will begin.
- Continuing to mix, tapping another 15-25 minutes to complete thickening.
- Quickly put in Tara, let cool and send to the cold.
Boiling weight rises, so the cooking container should be volumetric.
Melted milk product
Melted cheeses have a gentle structure. They are commonly smeared on bread.
- Egg chicken - 1 pc.;
- Cottage cheese - about 500 g;
- Soda - 0.5 h. l. (4 g);
- Creamy oil - 100 g;
- Salt - 10-20 g
- Connect all components immediately.
- Blend the blender to obtain the most homogeneous structure;
- Pour all the contents in a bowl. Place the dishes on the steam bath.
- Weganize with constant stirring.
- When the mass acquires the desired structure, recover it into another container. Get frozen.
How much and how much cooking cheese cheese look visual in the video:
From goat cottage cheese
Goat milk and fermented milk products are distinguished by increased value, but not everyone loves a specific taste. When cooking cheese, he disappears, so the goat cheese products is popular.
- Goat Cottage cheese - 550 g;
- Butter creamy (you can shop) - 20-25 g;
- Milk goat - 500 ml;
- Soda powder - 0.5 h. l. (4 g);
- salt is minimum 10 g;
- Egg - 1.
- Connect the cottage cheese with milk, rearrange on the fire. After boiling, cook for 5-10 minutes.
- Move the mass to the colander with gauze, squeeze the serum.
- Separately mix the egg with bulk components.
- Put creamy oil on the pan, melt it.
- Add gradually egg mass, mix.
- Pass cottage cheese.
- On the smallest fire, the mixture is touched so as to lose all curd lumps. Cook not more than 7 minutes.
- Purchase the weight in the tank, send to frodder.
In the Caucasus, Adygei cheese is customary to boil the goat or sheep from milk, but in our latitudes it is permissible to use the usual cow (not shop).
- milk - 2 l;
- Vinegar - 0.07 l;
- Salt - 1 tsp. (10 g).
- Milk install on fire, do not bring to full boiling. Slowly enter vinegar.
- Mix slightly (it is not necessary, otherwise it turns out too small fractions). Cover the lid, leave for 20-30 minutes.
- When milk will come to, lay out in the sieve. Give a series of serum liquid.
- Put in the container, give the form.
- Remove and sprinkle salt all sides.
- Wrap in paper, put on the middle refrigeration shelf.
There are many recipes for Adygei cheese. You can do and thus shown in the video:
This is a rolling Georgian cheese with a gentle-elastic structure and a salt-cream flavor.
- Milk - 4 l;
- Salt - 150 g;
- Pepsin in liquid form - 1.5 ml.
- Heat milk to temperature + 35 ° C. Add pepsin, Cover the lid and retain in a warm place for 60-70 minutes. During this time, the milk will come.
- Lay out the curls in the gauze, and hang over the empty capacity.
- After 50-60 minutes, lay out cottage cheese in boiling water for 3-4 minutes. He will begin to thick and stretch. Remove and cut into thick slots, immediately put in ice water for 15-20 minutes. This procedure stops fermentation.
- Remove the cheese, cut the cube. Fill with water (temperature + 65 ° C). Wait for the cheese when the cheese starts to melt. Immediately drain the water, and fill the new hot.
- Repeat the procedure as many times so that cheese becomes dense and elastic.
- Separately make brines. Couple with serum, which was formed during milk cooking.
- Put the cottage cheese mass in the brine. Leave for 10-12 hours.
- Pull the cheese from the brine, put in a gauze cloth, send to the fridge.
This is soft and very gentle texture variety, characterized by an acid-sweet taste. It is preparing quickly, but to store the home option is permissible not more than 9-10 days, since there are no preservatives in it.
- Milk - 1000 ml;
- sour cream 20-30% - 250 ml;
- Cream (30%) - 400 ml;
- Eggs - 1 pc.;
- Salt - 10 g (1 tsp.);
- citric acid - 1/3 h. (1.7 g).
- In the dry pan, pour sour cream, cream and milk. Enter citric acid. After stirring, leave the tank in a warm place for a fermenting for 5-6 hours.
- On the surface of the mass, make an incision with a cross-shaped knife, and immediately put on fire.
- Do not bring to a boil, remove from the stove and leave warm at 12 o'clock.
- Put the mixture into a colander, squeezed gauze, squeeze the serum.
- Separately boil the egg with salt to a strong foam.
- Pour in cottage cheese, take the mixer.
- Place the soft mass in the banks.
Ingredients must have a room temperature regime.
This delicacy is known from Soviet times.
- 450-500 g cottage cheese home;
- 1 egg;
- 50-100 g (if necessary) sugar;
- 3 g (1/3 hours l.) Salt;
- 4 g (1/2 part) soda;
- 2 tbsp. l. (20 g) cocoa powder;
- 50 g of butter cream;
- 100 g of chocolate.
- Connect cottage cheese, egg, sugar, soda and salt. Using a blender, mix the components to the state of homogeneity.
- Put the capacity to the water bath and stirring, bring the curd components to the liquid state. It will take it no more than 12-16 minutes.
- Pass sugar and cocoa powder, stir carefully. Add a chocolate tile, breaking it into fragments.
- Purchase into the container, send to the refrigerator.
Storage period does not exceed 5 days.
Recipe with rennet enzyme
Sichuzh is a substance of organic origin, which is extracted from the stomach of horned ruminants. This is a mucous layer collected from the stomach walls. In the body of the animal performs the main function - digested food.
When cooking cheese / cottage cheese, the rennet enzyme is necessary for converting a dairy product into a dense structure. That is, the process is significantly accelerated. Thanks to Sichucha, the result of the milk of milk is always stable.
After adding a renewed enzyme, the cover on the containers is to be closed, since the external impact negatively affects technological processes.
The standard recipe for cheese with renewed substances is based on such components:
- The enzyme in the form of a powder is 0.2 g;
- sour cream - 0.1 l;
- Milk - 6 l;
- Salt - 2-3 hours l. (20-30 g).
- Heat slightly milk, enter the sour cream, overtake. Separately in 50 ml of water, spread the rennet enzyme. Pour it into sour cream-milk liquid, leave 60-80 minutes for fermentation. It turns out a mass in the form of jelly.
- Cut the knife on the cubes of 3-5 cm, but only vertically, since everything remains in a saucepan. Leave the minutes by 12-15, which will delay the serum fluid.
- Put on the steam bath or slab with the smallest mode. The mass temperature should be no more than 42 ° C. Stir the mass for 30-40 minutes. As a result, the cheese grain will become dense and mounted on the bottom.
- Drain serum through colander.
- Make cottage cheese in container, pour serum with salt for 2 hours.
- Drain the liquid, press the top with the negle for 3 hours.
- Write the finished product with a paper towel, wrap the cloth, move it to the cold for 20-21 days for full ripening. Every 2 days change the towel to dry.
How to determine the readiness? Cheese is covered with a crust.
Sichuzh is safe for humans, as it consists of fats, proteins, carbohydrates, enzymes (coagulants). The rennet enzymes are 3 species - animals (obtain from the stomach), vegetable (produced from plants) and artificial (manufactured in the laboratory).
Cheese of cottage cheese in a slow cooker
Cheese products are comfortable to cook in a slow cooker. In many devices, there is a function of "cheeseing". Thanks to automatic adjustment, all technological processes are observed.
Other advantages of using multicookers:
- time saving;
- accurate maintenance of temperature and time;
- The hygiene of the procedure - the cover slams the maximum densely;
- Ability to program all stages;
- Curd mass does not burn;
- No strength of the hostess is not spent.
In a slow cooker, you can prepare absolutely any kind of cheese, but there is a recipe containing additional spices.
The following components will be needed:
- 400 g of cottage cheese;
- 50 g of butter;
- 1 egg;
- 1 tsp. (10 g) salts;
- 0.5 h. L. (4 g) soda;
- Seasonings - Paprip hammer, pepper, turmeric, basil.
Step-by-step preparation instructions:
- Make a slightly curd by a fork, add all the components at once.
- Stir and post a multicooker in the container.
- Set the appropriate option "Cheeseing". If it is missing in the model, click on "Baking".
- After warming up the containers, start stirring the mass (if no optional option). As a result, a liquid structure should turn out.
- Take any container. The optimal option is a foil disposable that you need to be made by film.
- Pour to the container, send to the refrigerator after cooling for 3 hours a maximum.
- Remove the cheese from the tank, cut.
If hot cheese is to overflow into ceramics, glass or metal dishes - lubricate the pre-wall and bottom of ice clean water.
Cheese in a microwave from cottage cheese
In a microwave oven, cheese is preparing in 40 minutes. Total you will need:
- 500 g of cottage cheese;
- 4 eggs;
- 75-80 g of butter;
- 0.5 h. L. (5 g) salts;
- 0.5 h. L. (4 g) soda.
- Put cottage cheese in a container intended for the microwave. Turn on the maximum power for 5 minutes.
- Turn off, mix and put on 5 minutes again.
- Remove from the microwave, add salt, eggs in the amount of 2 pcs., Butter. Reinstall 2 times in the microwave for 5 minutes, but at average power.
- Add the soda, put for 10 minutes at low power.
- Invest the remaining 2 eggs, negotiate in the furnace for another 10 minutes.
- Wait for when 12 hours go and feel free to try.
When cooking cheese in the microwave mass increases by 2-3 times, so pick up the capacity of more volume.
There is a recipe occupying time at cooking 3 minutes 30 seconds:
- Connect the soda (4 g) and cottage cheese (500 g), let it brew 30 minutes.
- Add milk (200 ml), eggs (1). Wake up and send to the oven for 1 minute 30 seconds with a power of 600-700 watts. Every 30 seconds, mix the mass.
- Pull out, salt (5 g) and put in the microwave for another 2 minutes.
- Cheese product is ready in 5-7 hours, i.e., when completely cooled in a cool place.
At home kitchen make cheese from cottage cheese is easy. The main rule is to strictly adhere to dosages, ensure that the curd mass does not burn to the saucepan, use fresh foods. If you wish, tastes can be diversified by adding various seasonings, spices, greens.
It is absolutely easy to prepare cottage cheese at home. The recipe for such a treat looks like a magical effect. When the usual dairy ingredients turn into a gentle cheese, becoming the property of any meal. And even the demonstration of the mastery of the hostess.
From this publication, you will learn how to prepare cottage cheese at home. Recipes of a salt and sweet product will be able to repeat, following simple recommendations. Having received the first experience, experiment with tastes using various additives.
Gentle curd cheese
Following the recipe, you prepare gentle curd cheese at home. It turns out to be neutral. Adding greens, mushrooms or sausages, you will have an excellent snack. Mix with jam or fruit and gets easy dessert.
- 1 l. Milk fatness of 3.2%;
- 0.5 l. Fat cream from 20% and above;
- 0.4 liters. Sour cream fat from 20% and higher.
How to cook:
- To prepare cottage cheese at home, recipe repeat in thick ware. Use cheaters with a "grandmother" kitchen or dishes like.
- Connect the specified ingredients in the container, mix the wedge to get a homogeneous mass. It will be impossible to stir more in the cooking process, so make it right away and efficiently.
- Cover the cover or clog the film, put it in heat (near the hot heating device, under the right rays of the sun). Contain from 8 to 12 hours. The mass is considered to be ready for further processing, if with a weak pressure slightly sips.
- When Zapvaska acquires a spring texture, put the container on a weak fire - begin to prepare cottage cheese at home. It is impossible to mix on the recipe. But for more uniform warming up in several cuts.
- When heated, it will be allocated in a small amount of serum. Follow the condition of its heating. As soon as the serum becomes pour, remove the container from the fire.
- Leave the starter again for 8-12 hours in a warm place. In this case, the room temperature should be no higher than 27 degrees. In the heat, the product is simply skisnet.
- After all time, prepare gauze, rolled in 6-7 layers and put the workpiece into it. Suspend, curd cheese at home. Recipe Leave for 6 hours to glass liquid.
- To prepare a dense bar, as soon as it stops leaving the serum, put the shmat to the colander, put the gilt on top (liter jar with water). Leave the colander with a blowing in the refrigerator for several hours. Then remove the extra devices and serve the cheese to use.
To prepare cheese with herbs, spices, after 4 hours under the press, add spices, crushed herbs, ham or what you think you need. Mix, wrap in rolled gauze, put the severity at the same time. Slice slices - an excellent addition to coffee.
Curd cheese soft
Prepare a soft spicy curd cheese at home. The recipe of this product is universal. By adding a little powder or salt, you can adjust the taste for further use.
- 1 l. fatty pasteurized milk;
- 1 egg (better than 2 quail);
- chopping of citric acid;
- 1 tsp. salts;
- 1 tsp. Sahara;
- 0.5 l. kefir.
How to cook:
- To get a gentle creamy taste, use the dishes in which the products do not burn when you prepare cottage cheese at home. The soft mass recipe is preparing faster than the previous option.
- In a saucepan with a margin of volume, pour milk, put on fire. Constantly stir for not burned the skin on the rim. Add salt, sugar, bring to a boil.
- As soon as the milk starts to throw, turn off the fire and immediately enter the kefir.
- Stir until the mass arrives. If the mass is not folded, add citric acid at the knife tip.
- Prepare gauze in several layers, put the workpiece into it on curd cheese. At home, the recipe is preparing literally 90 minutes.
- Twist the gauze, hang up for 15-20 minutes so that the glasses are serum.
- While the serum flows, take a chicken egg with an acid (on the knife tip).
- Add curd to the egg mass, take all the ingredients to a homogeneous air consistency. So it turned out the basis of curd cheese. You can use with additives, like snack or sugar, like cream.
Melted Curd Cheese: Recipe with Swimming Flakes
Amazingly delicious and useful breakfast will be crispy crown and curd cheese. At home, the recipe with the swirling flakes is pretty simple. Literally in an hour you will have a fragrant mass. Give a little frost and enjoy the fresh home product with the whole family.
- 1 l. milk;
- 1 kg. cottage cheese;
- 6 tbsp. l. fluttering flirting;
- 2 chicken eggs;
- 100 gr. butter cream;
- 1 tsp. soda;
- 1 tsp. salts;
- 150-200 ml. water.
How to cook:
- For cooking, put cottage cheese in a saucepan, fill it with milk.
- Put a saucepan with content on a weak fire.
- As heated, the milk will become serum. Weganize 10-15 minutes, turn off.
- Wrap your cottage cheese to gauze so that the glasses are excessive liquid.
- Skip the moat of a mass of gauze through the meat grinder.
- Squeeze the flakes in the pinch, so that there is a raid curd cheese. At home, the recipe for instant flakes is preparing simply. Fill with hot water and put swell.
- In the twisted mass, add an egg, salt, soda. Mix thoroughly.
- Add the softened oil, mix.
- Put the resulting workpiece to heat the fire.
- Still so that the mass is melted evenly.
- Add flakes, mix.
- Prepare a bowl form (moisten with water or oil), break the curd cheese into it. At home, leave the recipe until the bowl is cooled on the table. Then remove into the refrigerator until it is frozen. Frozen cheese cut with subtle films.
With our recommendations will not be difficult to prepare gentle curd cheese at home. Maskarpone Recipe, we are sure you will get repeated from the first time. You can use the finished mass, as you please - for the filling in the cheesecake, the basics of mousse dessert or simply the naval on the toast to the morning coffee.
- 350 gr. fatty sour cream, not less than 20%;
- 0.5 h. L. lemon juice;
- 280 gr. yogurt classic;
- 0.5 h. L. Salt.
How to cook:
- To make perfect cottage cheese cheese at home, recipe prepare with the use of rustic sour cream. Well, if you find a fat, then the taste will be saturated. Put the sour cream in a deep bowl.
- Add natural yogurt (home or finished without additives).
- Save the mass. The amount of salt depends on individual preference and may vary from 1/3 - 1 h. L.
- Now squeeze lemon juice and add 0.5 h.
- Stir the mass with silicone blade.
- Now the recipe for cheese at home from cottage cheese is fulfilled, it remains to create the right conditions for the formation of a consistency.
- In a large bowl, put a colander, cover with a clean towel or a large piece of gauze folded 6 times.
- Gently pour the mass into the center of the towel.
- Wrap the edges so that the mass of the mass is not fragile, an unlocked towel.
- Top designs. Put a plate. On it - a liter jar with water.
- Remove the design for the night in the refrigerator.
- In the morning or after 12 hours, expand the mass and before you there will be a pressed cheese of cottage cheese. The recipe for step by step with the photo is completed, proceed to tasting.
Solid home cheese
Cheese - product, extraordinarily useful. It helps to saturate the body by calcium and a number of other elements. But to be confident in uncompromising benefits, you should cook your home cheese from cottage cheese. Recipe with photo of step-by-step execution, repeat from selected ingredients. Being confident in their quality, you will do not just have a delicious, but also a useful product.
Be sure to prepare home cheese to children. They will definitely appreciate your culinary efforts. Finished lumps will become excellent breakfast, useful snack at school.
- 1.5 liters. milk;
- 1, 5 kg. cottage cheese home;
- 1 tsp. soda;
- 2 h. L. salts;
- 1 egg.
How to cook:
- To prepare delicious cheese from cottage cheese, recipe repeat using cottage cheese with normal fat and rustic milk. Milk pour into a saucepan with a non-stick coating, bring to a boil.
- As soon as the milk boils, reduce the fire, enter the cottage cheese.
- On the big fire, bring the ingredients to a boil.
- Stir the mass regularly. As heated, you will notice that cottage cheese will start melting.
- After the boil, check for 3 minutes so that the mass of the mass of quietly. Turn off the fire.
- The recipe for home cheese from cottage cheese can be cooked with a soft consistency or dense. Prepare a saucepan with a colander, put it on it in two layers. Pour the contents to have aged serum. If you want a softer texture, do not push completely all serum.
- Put in the pan the back of the Cottage cheese. Turn on the heating on the middle fire.
- Add salt and soda, quickly mix.
- Add an egg, mix and start melting the cheese homemade recipe from milk and cottage cheese. Literally 3-5 minutes, but the time depends on the quality of cottage cheese, and the mass will become a tight.
- Lay out the mass in a deep bowl, scatter.
- Cover the film so that when the mass is frozen, the mass does not dreamed.
- Leave to cool at room temperature for 2-3 hours. Then remove the film, turn onto the board from the plate and can be supplied by cutting with thin slides or cubes.
Spicy Home Melted Cheese
Adding palm oil, the use of stabilizers, thickeners, taste amplifiers made a dangerous once useful soft cheese. Homemade Cottage cheese on a recipe with photos will not be difficult. You will be surprised how good the homemade analogue of purchased products will be released. It will not cause doubts the fact of quality and security. To add a vacant taste of a classic neutral basis, use herbs, spices, acute pepper to taste.
- 1 kg. cottage cheese;
- 200 gr. butter cream;
- 2 eggs;
- 1 tsp. soda;
- 0.5-1.5 h. L. salts (to taste);
- Greens, chili pepper to taste.
How to cook:
- To prepare a good homemade curd cheese, a recipe prepare from homely (rustic) good quality cottage cheese. Put cottage cheese with normal fatness in a deep bowl.
- Add butter, eggs, soda.
- Grind greens, cut the pepper (without seeds) into a separate container.
- Blender will host cottage cheese and added ingredients to the most homogeneous mass. The fewer lumps, the better the consistency will be in cheese.
- Put a bowl with a mass on a water bath.
- Make the middle fire, stirring with a silicone blade, wait until the cheese of cottage cheese starts to melt. Recipe with photo is preparing quickly.
- If suddenly the mass does not melting 5-10 minutes later, then you will not work with a bad quality cottage cheese and cheese. It is better to remove with water bath and cook cheese.
- A good mass will start melting literally in 5 minutes. Bring to a state when the grains of cottage cheese will not be visible.
- Now is the time to add salt and crushed spices (greens, pepper). Stir, hold for another 2-3 minutes on fire, then break into a clean, dry container for storage.
- As you cool, the liquid consistency will find a thick, durable texture.
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