Homemade processed cheese from cottage cheese. Step-by-step recipe with photos

Yantar, Orbit, Omichka. With these words, probably many people have associations with processed cheese. Delicious sticks in foil packaging have been on store shelves since Soviet times, but the composition of today's cheeses leaves much to be desired. But our hands are not for boredom? Let's use them to make processed cheese from cottage cheese at home. There is no need to be afraid, it is easy and completely short-lived. But the taste is finger-licking good. The finished product, flavored with herbs and spices, can be spread on breakfast sandwiches for a whole week, or, for example, you can prepare a pita roll with Jewish salad.

How to make cream cheese at home

Ingredients:

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

Making processed cheese from cottage cheese

The mixing of cottage cheese with the rest of the ingredients happens so quickly that it is better to immediately put water in a saucepan for a steam bath. Fill 2/3 of the ladle and bring to a boil.

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

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

We use the “knife” (immersion) blender attachment to turn the mixture into a homogeneous one.

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

After a few minutes, you will notice how the curd mass begins to melt, strings will appear when you lift the spatula - signs of melting of the curd.

If you've ever made hot sandwiches in the microwave, then you've already seen a similar process. When hard cheese starts to melt, it looks about the same.

We continue to vigorously stir the cheese mixture, trying to dissolve absolutely all grains, even the smallest ones. The mixture will become more and more homogeneous, viscous, and shiny. Once all the lumps have disappeared, remove the bowl from the water bath and set it aside.

If you like cottage cheese baked goods, take note

Now your favorite seasonings and salt are used. I used a mixture of spices for adjika, and the result was very tasty.

Supplement options vary and depend entirely on 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 molds.

Cover the processed 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 will be completely ready. This is how easy it is to prepare a delicious delicacy at home.

What to do if the cottage cheese does not melt?

• Poor quality cottage cheese. It lies in a lump in a water bath and does not want to melt at all. It will be great if you choose farm or village cottage cheese for making cheese, purchased from trusted sellers. Please note: at the market there is always a queue for such people to buy goods. I used both village cottage cheese and cottage cheese from the supermarket (in the photo recipe I have a product from the Udoevo company with 9% fat content)
• Good cottage cheese begins to melt almost immediately. You shouldn’t wait 30-40 minutes thinking that the product is about to start melting. It’s better to immediately remove the container from the water bath and place the mixture in or.
• If small lumps remain in the curd mixture, you can add an additional pinch of baking soda. Do not overdo it with the amount of soda; too much will spoil the taste of the product. Keep in mind that very small grains may disperse later during the cheese infusion.
• Keep an eye on the melting time. If you keep the curd mass in a water bath, the reverse process may start and the mixture will begin to turn into curd again and clump.

I hope that my experience will be useful to you and you will get the best processed cheese at home, which will not even compare in taste to store-bought cheese.
On our video channel on You Tube I posted a video recipe for processed cheese from cottage cheese, I hope you like it =)

Bon appetit!

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How to make cheese at home - TOP 8 recipes with photos from the magazine website

Cheese is a unique dairy product. It is rich in vitamins - A, B1, B2, B12, C, D, E, PP, and the ratio of phosphorus and calcium in it is perfectly balanced. It is also very valuable that the nutrients contained in cheese are absorbed by the human body by 98-99%.

People have been making cheese since time immemorial. It was most likely invented by accident, in the 8th millennium BC, during the period when sheep began to be domesticated: milk, when stored in the stomachs of these animals, was converted into cottage cheese and whey thanks to rennet.

Today, store shelves are replete with different types of cheeses. Soft and hard, creamy and melted, smoked and moldy... However, many cheeses contain flavorings, thickeners, preservatives, and therefore resemble a natural product very vaguely.

Fortunately, there is a way out of this situation: you can learn how to make cheese at home, tasty and healthy, without harmful industrial additives. We invite you to try your hand at making homemade cheese. We will tell you a few secrets on how to make it delicious and share the most delicious homemade cheese recipes.

How to make homemade cheese

Recipe 1.

You will need: 1 kg of cottage cheese, 1 egg or 2 yolks, 1 liter of milk, 120 g of butter, 2-3 teaspoons of soda, 1 coffee spoon of salt and spices (dill or cumin seeds) as desired.

In a large saucepan, bring the milk to a boil. Place the cottage cheese in the milk and cook, stirring constantly, for about 4 minutes over low heat until the whey separates. Then take clean gauze, soak it in water, fold it in two layers and line a colander; Pour the hot curd mixture into it. When the whey has drained well, tie the gauze tightly and hang it over the sink. While excess liquid is draining, beat softened butter, salt, soda and egg (or yolks) in a separate bowl. When the whey has completely drained, transfer the cottage cheese into a clean bowl, combine with the yolks and butter, and mix well. If desired, add dill, cumin seeds or other aromatic herbs to the cheese to taste. Boil a small amount of water in a large saucepan. Place another, smaller bowl on top, and place the prepared curd mass into it. Cook in a water bath for about 9 minutes, stirring continuously. When the curd mass begins to melt and becomes viscous, transfer it to a mold greased with butter, press lightly on top and let it stand in the refrigerator for 2-3 hours. Remove the finished cheese from the mold and serve, cutting into pieces.

Recipe 2.

You will need: 1 kg of homemade non-grain cottage cheese with a fat content of at least 9%, 100 g of butter with a fat content of at least 82%, 3 eggs, 1 liter of milk with a fat content of 3.2%, 1 teaspoon each of soda and salt.

Boil the milk, add the cottage cheese and cook for about 30 minutes after boiling, stirring constantly. Place a colander in another saucepan, lay gauze folded in 2-3 layers on it and lay out the prepared cottage cheese. After the whey has drained (by the way, very tasty pancakes are made from it), put the cheese mass in another, clean bowl, add well-beaten eggs, softened butter, salt and soda. Combine all the ingredients well, cook over medium heat for about 10 minutes, stirring constantly, and place the curd mass in a deep bowl greased with butter, carefully level with a spoon, and when the cheese has cooled, put it in the refrigerator for 2-3 hours. Remove the finished Adyghe cheese from the bowl, turning it over. Serve by cutting into beautiful slices.

Recipe 3.

You will need: 1 liter of milk, 1 tablespoon of coarse salt, 3 eggs, 200 ml of sour cream, spices to taste.

Add salt to milk, stir, boil. Mix the sour cream well with the eggs and pour into the hot milk in a thin stream. Cook over low heat, stirring, for 3-4 minutes. Immediately after large flakes form, you can add your favorite spices, herbs that you like, or garlic to the curd mass. This is a simple and at the same time win-win, wonderful recipe for homemade suluguni. The finished cheese tastes like tender cheese. You can also make it with cilantro, dill, paprika, olives, sun-dried tomatoes, walnuts - any additives you like. After cooking, strain the cheese through a fine sieve (or gauze folded in 2-3 layers), place in a bowl and put in the refrigerator for a couple of hours.

Recipe 4.

You will need (for 1 kg of finished product): 1 dessert spoon of natural wine vinegar, 10 liters of milk + 200 ml of milk for the starter, 1 g of pepsin for the starter (you can buy it at the market or pharmacy).

To make the starter, in a separate bowl, combine 200 ml of milk at room temperature with wine vinegar. Dilute pepsin in the resulting mixture. Strain 10 liters of milk through a fine sieve (or cheesecloth), heat it to a temperature of 30 degrees in a cauldron (or aluminum pan), pour in the starter and let it stand for half an hour in a warm place. Then place the bowl with milk on low heat. With clean hands, collect the mixture that curls up against the sides of the pan. The cheese curls in about 5 minutes. If you take the lumps out of the pan, place them in a prepared colander with gauze and squeeze out the whey, you will get young homemade cheese; it is already ready to eat. And for classic suluguni, you need to leave it to ferment in unsalted whey in a warm place for a couple of hours. To check the readiness of the cheese, cut a thin piece and dip in hot water for 1-2 minutes. If the cheese stretches slightly, you can begin further processing. The main thing is that it does not tear. Divide the prepared cheese into strips approximately 2 cm thick and place in hot water (about 85º). Melt it over low heat, stirring in one direction with a wooden spatula. When the mass has completely melted, remove it from the pan, glue it into a lump, giving the cheese the shape of a head. Classic suluguni is ready!

Recipe 5.

You will need: 200 ml of heavy cream, 800 ml of sour cream 20% fat, 2 teaspoons of lemon juice.

Mix the cream (you can use full-fat milk instead) well with sour cream and heat it to 75º over low heat with continuous stirring (but do not overheat, under no circumstances allow the mixture to boil!). Pour lemon juice into the hot cream and stir – the liquid will curdle. After this, immediately turn off the heat and let the cheese mass cool. Soak the gauze folded in several layers in water, place in a colander, transfer the cheese mixture and leave for at least an hour - the excess liquid should drain completely. After this, the cheese can be squeezed, and the better it is squeezed, the denser, more beautiful and tastier it will be. Homemade mascarpone should be stored in the refrigerator.

Recipe 6.

You will need: 5-6 liters of goat milk, 2 eggs, 1 tablespoon of soda, 100 g of butter, salt and spices to taste.

To prepare goat milk cottage cheese, pour it into a large container, preferably glass, and put 1 tablespoon of kefir, sour cream or a crust of black bread there. The milk will turn sour in a couple of days. When this happens, heat it directly in the jar in a water bath. There is one secret: the slower the sour milk is heated, the softer and more tender the cottage cheese will be. When the whey separates, drain the curd into a colander lined with gauze folded in 4 layers. After the liquid has drained, tie the corners of the gauze and hang the “bag” over some container. Leave it overnight. The next morning, melt the butter in a saucepan, beat in the eggs, salt, add soda and spices. Combine all ingredients well, add cottage cheese, place the pan in a water bath and heat over very low heat with continuous stirring. The cheese is ready when the curd begins to melt and becomes viscous. For complete readiness, while the cheese is liquid, pour it into a mold greased with sunflower oil and put it in the refrigerator.

Recipe 7.

You will need: 1 teaspoon of soda, 400 g of homemade cottage cheese, 1 egg, 50 g of butter, salt and spices to taste.

To make the cottage cheese more tender, pass it through a meat grinder or grind it through a sieve. Then add butter, egg, salt and soda. Place the cauldron with this mixture on low heat and stir with a spoon until smooth. If desired, add spices - garlic, basil, dill, parsley, and if you want the processed cheese to acquire a beautiful yellowish tint, add turmeric. Stir the curd mixture continuously until it melts (bubbles should appear). The main thing is not to overcook it on the fire, otherwise the consistency will not be melted cheese, but something similar to feta cheese. Pour the resulting mass into a bowl, and when it cools down, the processed cheese is ready. When serving, garnish it with fresh herbs.

Recipe 8.

You will need: 2 liters of kefir, 50 g of butter, 1 egg, 0.5 teaspoon of soda, 1 teaspoon of salt, 0.5 coffee spoon of paprika.

Build a water bath: place a cauldron with a small amount of water on the fire, and place a smaller saucepan or bowl of kefir on top, so that it does not touch the water. Keep the kefir in a steam bath until it turns into cottage cheese: when the whey separates, the kefir will begin to thicken. The main thing is not to overcook it, make sure it doesn’t boil. As soon as the kefir becomes dense, place it in a colander lined with three layers of gauze, squeeze out the excess liquid and leave in the “bag” for at least a quarter of an hour until it drains completely. After this, transfer the cottage cheese into the bowl in which the kefir was “steamed”, add salt, soda, paprika, butter and egg. Mash everything well with a fork and put it back in the water bath. The melting process will begin in approximately 3 minutes; Once this happens, start stirring the mixture with a wooden spatula. Stir continuously until you get a yellowish mass without lumps; this will take about 10-15 minutes. Grease a cheese mold (it’s better to take a bamboo bowl or a plastic container) with butter in advance, place the prepared cheese mixture in a thick layer and refrigerate for 1-2 hours. If desired, you can add your favorite spices, nuts, and aromatic herbs to the cheese.

As you can see, making cheese at home is very simple., the main thing is that all products are fresh and of high quality. Good luck to you in this exciting endeavor! And delicious homemade cheese!

I haven't bought cheese at the store for a long time. Because my homemade cheese is much better in all respects! I advise you to cook it too. I've tried different homemade cheese recipes, but this one... simple cheese recipe at home liked it the most. Making soft curd cheese from milk is simple and quick. And most importantly, it tastes much better than usual!

Preparing homemade cheese takes about half an hour plus time for cooling and hardening in the refrigerator - I usually leave it overnight, although it will be ready earlier.

How many calories are in homemade cheese?
On average, regular cheese contains from 250 to 350 or more calories per 100 grams, but in calorie tables for homemade cheese they indicate a value of 113. I don’t know what kind of cheese they mean. I believe the calorie content of homemade cheese will depend on how high-fat cottage cheese and milk you choose. You can even make diet cheese with your own hands by taking the same recipe, but using low-fat cottage cheese and milk.

The color is always different

Ingredients for making homemade cheese:
- 500 ml of milk (it is believed that the fattest is best, but I always buy 2.5%)
- 500 grams of cottage cheese (I take 2 packs of Piskarevsky cottage cheese 5%, although the recipe says 9%)
- 50 grams of butter
- 0.5 teaspoon of soda (put less)
- 1 egg
- salt to taste (About half a teaspoon is recommended, but this results in a very delicate taste of homemade cheese. I like it better when I add even more than a teaspoon. It somehow doesn’t taste particularly salty)

Sometimes I make a larger portion, then I take 3 packs of cottage cheese, a little more butter and 2 eggs.

Bring to a boil, stirring constantly, then cook for another 15 minutes.

You will see whey separated from the milk. Make sure it doesn't burn or stick to the bottom.

We put it in a colander; if the holes are large, you can put gauze on it. Let it drain, but don’t pour out the whey right away.

In the same pan (I usually don’t even remove it from the heat, I cook it and keep everything nearby) add butter. As soon as it melts (stir), add the egg and a little soda. Mix well with the same spatula.

Immediately add the mixture containing the whey. And we continue to stir all the time - cook for another five minutes. The fire should be as small as possible. If the mixture is too thick, difficult to stir, or starts to stick to the bottom, add a little drained whey. For me, the consistency is often different, thicker or more liquid.

When everything is thoroughly mixed and brewed, immediately transfer it to the mold. Almost any dish can be used as a mold for homemade hard cheese. I sometimes use plastic plates, containers, and soup cups. I don’t lubricate it with anything, I don’t put anything inside. It is easier to remove from the plastic mold.

I wait until it cools down, cover it with cling film or a bag (otherwise it will air out) and put it in the refrigerator. It is important to transfer the homemade cheese immediately and compact it well into the mold, otherwise it will not be even.

Delicious cheese at home ready!!!

Even more of my recipes for cupcakes, cookies, gingerbreads, cheese, etc. in the section!

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

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

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

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

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

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

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

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

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

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

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

What to do if the cottage cheese does not melt?

There are two options here.

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

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

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

Homemade cheese made from cottage cheese is a healthy product for breakfast, with ham, paprika, dill - processed cheese recipes are very easy to prepare.

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

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

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

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

Next, transfer the curd mass into a metal bowl and remove the pan of boiling water from the heat. Place the bowl on the pan and return the pan with the bowl to the heat. Water should not touch the bowl. We built a water bath, or rather a steam bath.

We constantly stir our curd mass and it melts before our eyes and turns into melted cheese, the consistency of hot custard. It will take about 7 minutes for the cottage cheese to melt completely.

If the cottage cheese is very watery, keep the cheese in a steam bath a little longer to let the excess liquid evaporate. Then everything is simple, remove the pan from the heat, you can cool a little cheese in a spoon and taste, add salt if necessary. Pour the cheese into a bowl or container and cool slightly. As it cools, a film forms on the surface of the cheese, which easily disappears when stirred. Stir the cheese at room temperature, cover with a lid or cling film. Place in the refrigerator until completely cooled.

Recipe 2: Homemade melted cheese

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

Recipe 3: homemade processed cheese from cottage cheese (with photo)

Cheese goes well with any bread, and with various grain breads, 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 and stir.

In a larger saucepan, bring water to a boil and place a small saucepan on top of it, creating a “water bath.” Cook the mixture like this, stirring constantly, for 15-20 minutes. Everything should melt and dissolve thoroughly.

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 into the pan and add dried parsley and dried dill. In general, you can make any addition to cheese: spices, mushrooms, ham, etc.

At this stage, the mixture had already begun to cool, became more viscous and stopped sticking to the walls of the dish.

Grease a bowl with butter and place the cheese mixture into it.

Immediately cover with cling film and leave to cool to room temperature. After this, put it in the refrigerator overnight.

Recipe 4: cheese melted at home from cottage cheese

• egg - 1 pc. (I have a 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 food. Wash and dry the dill.

Recipe 5: homemade processed cheese (step-by-step photos)

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

The mixing of cottage cheese with the rest of the ingredients happens so quickly that it is better to immediately put water in a saucepan for a steam bath. Fill 2/3 of the ladle and boil.

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

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

We use the “knife” (immersion) blender attachment to turn the mixture into a homogeneous one.

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

After a few minutes, you will notice how the curd mass begins to melt, strings will appear when you lift the spatula - signs of melting of the curd.

We continue to vigorously stir the cheese mixture, trying to dissolve absolutely all grains, even the smallest ones. The mixture will become more and more homogeneous, viscous, and shiny. Once all the lumps have disappeared, remove the bowl from the water bath and set it aside.

Now your favorite seasonings and salt are used.

Supplement options vary and depend entirely on 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 molds.

Cover the processed 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 will be completely ready. This is how easy it is to prepare a delicious delicacy at home.

Recipe 6: how to make homemade processed cheese with paprika

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

Fillers

• Bacon, servilat, salami – 30 g
• 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. Mix, or better yet, beat with an immersion blender.

Place on low heat, stirring constantly. The cottage cheese should melt. The process will take 10-15 minutes, all lumps of cottage cheese should melt!

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

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

Add your favorite filling 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 filling, only 20-40 grams per serving. The filling should not dominate, but only add flavor to the cheese.

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

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

You need to take two pans of different diameters; the cheese will be cooked in a water bath. To do this, fill a large saucepan with water and bring it to boil.

Pour cottage cheese and soda into a second, smaller saucepan. For cooking, we use homemade cottage cheese from the market; we first 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 the soda.

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