Processed cheese "A la Viola"

[A source]

Processed cheese "A la Viola"

Category: Dairy and egg dishes

Ingredients
Dense cottage cheese	1 kg
Butter	100 g
Chicken egg.	1 PC
Sugar	1 tbsp. l. with a slide
Salt	1 tsp with a slide
Soda	1 tsp without slide

Cooking method

• 

  Put all the ingredients in a saucepan.
  

  We rub everything with a fork. In the original, a blender was mentioned for this purpose. But the mass is dense enough for a blender, I did not succeed
  

  We put the saucepan in a water bath. When heated, the cheese begins to melt. It was here that I "blended" the mass until smooth. We try, adjust the salt-sugar to taste. I didn't add anything.
  

  From the moment the water boils in the bath, stir the mass continuously for 15 minutes. After that, quickly pour the cheese into containers.
  

  After cooling, store in the refrigerator.

Time for preparing:

30-45 minutes

Note

A source- word of mouth

I think you can add fillers to taste - greens, herbal ants, ham, etc.
And with fresh bread

In terms of product composition, the recipe is similar to Natural homemade cheese from Wort and Kroshin processed homemade cheese... But they have milk and other cooking technology. Accordingly, a different result: there - we cut, here - we smear

Similar recipes

Cream cheese muffins (Rus)

Mushroom soup with melted cheese in a slow cooker (irism)

Cream cheese cake in a frying pan (2 pcs.) (Light)

[kolenko]

Hurrah!!!! Finally, Viola !!! Thank you kolenko ! Even iDiGrients at home are all there ... The key word is "at home", and I'm at work like fool hard worker. Rather evening, more likely!

[kolenko,]

kolenko, great! Thanks for the quick cheese recipe! I will poop over cottage cheese on holidays ...

[kolenko]

kolenko, cool recipe, I will definitely do it, thanks!

I want to clarify the resulting consistency - just smear it?

[kolenko]

Hurrah! I made it! I did half a portion and this is what happened:



kolenko, thanks again !!! It turned out so yummy!
I want to add ... I took the cottage cheese, which was in the refrigerator ... And it was not at all dense, 2% "Harmony", three packs of 200 gr.

And I wonder: what role does soda play in cheese? Not a baking powder, though. Doesn't it taste?

Hurrah! I made it! Did half the portion

Did they put the whole egg?

And I wonder: what role does soda play in cheese? Not a baking powder, though. Doesn't it taste?

I understand that in this case, soda is a melter.

[turned yellow!]

She laid the smallest egg she found. Soda is not heard at all.
Yes, I stood on the table for a while and turned yellow!

Kolenko, you are just a MIRACLE, what a cool recipe !!!

For a long time I dreamed of such a cheese and asked to find a recipe - shukranchik, thank you, senkz!
Now I have a split personality: crazy: on the weekend to do Lviv cheesecake or your cheese ?! (both will definitely not work at the same time)

And I wonder: what role does soda play in cheese? Not a baking powder, though. Doesn't it taste?

I think soda here, as in other cheeses, acts more as a color and shelf life stabilizer and keeps a lot of air, if it's true viola!
By the way, if objectively, does it look like a viola? (your answer will depend on my decision for the weekend recipe!)
rather a question to those who have already tried this recipe, I will be grateful

My husband is a big fan of Viola, I already bought everything, I'll do it in the evening

I also want to try making this cheese on the weekend. Mom all the time asks to buy "grease" cheese, I say that it is harmful to eat it with her sores - it is useless

[Delicious!!!]

I tried it! Delicious!!!Yellow is the color of the crust on top, inside was still the same light. Smeared quite normally Viola resembles in taste and consistency for sure, but mine is not as fat as the store Viola. But the curd was 2%! I would have salted it for my taste, but I salted it with sea salt, and it is not so salty. Next time I will try to add smoked meats or a little garlic, I did not have enough of this aftertaste. But in general, very, very much!

"Melting salts are added to the cheese mass for a sharp increase in its pH, partial transition of proteins into a soluble state and improving the melting process of the cheese mixture. Dibasic sodium phosphate, sodium citrate, sodium pyrophosphate, sodium metaphosphate, etc. are used as melting salts. is considered to be sodium citrate. The melting salt is selected depending on the active acidity of the cheese. The amount of the melting salt is usually 3-4% disodium phosphate and 2-3% sodium citrate for mature cheeses. Salt is added in the form of a solution in an amount of 8-12% to the mass of the cheese mass depending on the maturity of the feedstock. " ( 🔗)
NaHCO3 (sodium bicarbonate) - baking soda or baking soda, sodium bicarbonate, sodium bicarbonate.

will have to try to do it. dragged to bookmarks !!!! Thank you!!!!

I just made cheese. I left half the original, and in the second I added dill, spices and sun-dried tomatoes (finely cut) It is getting cold .. But I see it will end quickly. mine go sniffing, licking their lips and clarifying - what is the maximum thickness possible on bread .. and is it possible to eat it without bread at all.
Thank you very much for the recipe!

I confirm: VERY tasty! I have been making this cheese for a long time, I add nutmeg (a pinch), fenugreek, white pepper. Salt must be tasted in the process, otherwise it will be bland.

[LENOCHKA BO]

thanks girls. since you speak so well about this cheese, I will still zababahay it tomorrow !!! today already in the oven Lviv cheesecake is ripening !!!
and I just have very good memories of the pig, and I have never met such a brand here, and I don’t trust the locals ... and if you praise it like that, I will definitely do it, you only need to buy a part!

LENOCHKA BO, do not think about me mischievously ... I just proceeded more from my experience and observations ... this is not for a dispute, but just information, ok!
but if I make cottage cheese from one cow, this can be said to be one cottage cheese, rather similar to cottage cheese from the market ... (maybe I have it!)
if I mix milk from two or three, it turns out not at all the same, but rather closer to the one bought from the store .. not so fat (while I do not collect cream, but they go along with whey ... which makes me very sad ..). and the grain itself is different, smaller than milk from one cow)
I do the same in cheeses ... in general, I've already got used to it ...
and when I melt cheese without additives, it turns out that triple cottage cheese melts better with the addition of butter than with a single one ... I always put salt in the end, so that it would not turn out so bland and I also always put the soda in the end, kneading well, then it bubbles well and holds the shape better ..
again, I repeat that all this comes from personal experience!
More about soda (maybe it's out of place, but with regard to color) ... our butcher shops are arranged this way: in the morning they slaughtered the carcass and sell it throughout the day ... you see immediately where they cut it (depending on what). .. well, depending on what you want, they cut it up with you ... so phot when we take minced meat either on a cabbe or kefte or an ordinary large ... the first time it is scrolled and it darkens immediately ... on the second scroll they are with you add a pinch of salt and baking soda and the color becomes such a bright color pleasing to the eyes, you cannot convey !! (manual dexterity and no ... ... I did not understand what the joke was before, only recently found out ... and most importantly, after defrosting too the color is very pleasant and the touch is soft) ...
then I experimented with my homemade meat, the Effect is the same!
and if you explain to me what is the witchcraft, regarding cottage cheese, I will be very pleased ...I'm just learning, and then on my own experience by trial and error !! And oh, how can I not see industrial technologies, but I will never get in touch with such names of additives, CHEMISTRY SCARES LESS THAN ALL !!!

Thank you! I would like to try something new!

[kolenko]

kolenko, thanks for the recipe! Prepared - just perfect!

And I was in such a hurry to make cheese that taking half a portion of cottage cheese and butter, salt, soda and sugar did not reduce. Maybe that's why I didn't get the cheese, Although the Adyghe recipe for Koshki and the almost Russian Kroshin are great

But I didn't succeed!
He remained curd, not melted

[Lenok_cn]

Lenok_cn How can this be? What kind of cottage cheese was used, how did it work, tell us ...

He remained curd, not melted

Indeed, it is strange. I made from homemade cottage cheese very, very strongly pressed, dense, but fatty. Barely using a potato crush, I connected it with the rest of the products. And when I put it on the bath, the process started. I finished off the remaining grains with a submersible blender. The mass was smooth and uniform.

[CHEESE SAUSAGE home]

So I made cheese! Many thanks to the author and millions of roses !!
can someone help and my experience!
Of course, you couldn't do without your own five cents! I promise, honestly, honestly, next time I will do exactly the same with the recipe ... but it was like this
I found in the refrigerator a kg of my rennet cheese, which I had forgotten about (I decided to give it a second life!) and 1 kg of fresh cottage cheese ... and I remembered that I had previously watched in the "quality mark" program how melted or sausage cheese is made .. . was deposited in my head, but I did not remember the exact sequence and components ...
and oh God, a miracle !! here they put up this recipe that's what I wanted ... though I don't like this kind of cheese, except for "viola" !!! but you must be able and know everything. !!!
I cut the cheese into pieces and in a blender turned a mass similar to cottage cheese (grains) ... then I added all the other components (though it turned out that I did not find fresh butter, put the ghee, at my own peril and risk) and kneaded it well with my hand and then on recipe ...
during melting, I kneaded well, I didn't have to turn to the blender ... the grains completely dispersed by themselves (and it's a pity to lower the blender in hot, immediately the knives fly), maybe then it would have been more airy ...
I was very afraid that then it would take a long time to wash the dishes from the leftovers, but it turned out that everything was fine - it was moving away from the walls and it was pleasant to knead, it was not difficult ...
poured into molds of different thicknesses ... Conclusion: the thicker the layer, the softer ... in a layer of 1 cm precise sausage cheese ...
I tried it warm, I thought to throw it away right away ... common sense suggested, put it in the refrigerator until morning, and then make a decision whether to distribute it to relatives or to the poor and beggars ...
and lo and behold !!! it turned out wonderful, the main thing is patience !!! I gave it to my mother-in-law, there are also enough hungry people there now ...
but still I want a viola, all the proportions (sugar - salt) are wonderful ... it's up to the food!

CHEESE SAUSAGE home basis of ALYA-VIOL:
dense cottage cheese - 0.5kg
hard rennet cheese (homemade welcome) -0.5kg
butter - 100gr
chicken egg - 1 PC
sugar - 1st stage l with a slide (look at the acidity of cottage cheese and cheese, less is possible)
salt- 1st stage l. (here I recommend without a slide, since hard cheese is quite salty, start with 1/2 tablespoon of salt ... you will always have time to add salt! and salt manifests itself only at the end of cooking, or even in a cooled product, be careful!)
soda - 1 tsp without a slide (since there is rennet cheese, it means that soda can be slightly reduced, no more than 1/4 part)
knead well and no blender is needed! everything melts remarkably and quickly!

And when I was little, I made it to my children with the addition of cocoa, vanillin, raisins and nuts, very tasty.

And when I was little, I made it to my children with the addition of cocoa, vanillin, raisins and nuts, very tasty.

And I make chocolate melted cheese for mine ... and also citrus ...

And about the citrus can be more detailed?

Tell girls, tell. I'm winding it around.

Girls, and I want to make a smoked taste and a little so that it smells like garlic, but only so that neither garlic nor smoked meats come across. How best to do it, who knows, tell me?

And when I was little, I made it to my children with the addition of cocoa, vanillin, raisins and nuts, very tasty.

for me it is exotic .... indifferent to sweets ... I remember that this cheese was not sold to everyone, but my grandmother knew how to get delicacies ... including this cheese ...
I also know that it was sent for export at one time ...

Girls, and I want to make a smoked taste and a little so that it smells like garlic, but only so that neither garlic nor smoked meats come across. How best to do it, who knows, tell me?

it is better to add dry powdered garlic .. it will give great taste ..
and smoke only cold smoking no more than 20-25 * С ...
for the absence of a smokehouse as an option: if there is an old metal bucket or an unnecessary utyatnitsa (there the lid is heavy, does not let smoke through) ... put coals on the bottom (a couple of pieces) - well-calcined (you can use them for argyle (hookah)), they are previously directly on gas heat the stove) ...
think over a tray for cheese (grate, mesh metal) ...
for a duck, it is better to tie the cheese in the form of a sausage in one layer of gauze at the ends with a strong thin thread ... wind the ends of the threads on the handles of the duck (so that the cheese sags a little and does not touch the crock) cover tightly ... put it on the bolkon and wait another hour ...
the coals will smoke and the temperature will not give too much and that's it ...

[katerix]

katerix Exactly, there is dry garlic, thanks for the idea !!! But with a smoking installation, nothing will probably work ... or he will kick me out of the house for such amateur performance.Although the idea is not bad in itself, it may work for what, thanks Katyusha ... I'll just try to add a circle of smoked sausage and then take it out. .. maybe it works ...

BlackHairedGirl, does your husband play with a hookah?
Yes, even in a 3L jar, you can do it on the balcony if you wish, if you really want smoked homemade cheese ... and you can see the whole process ...
yes you hint to him, he will build everything for you himself, for his own dear ... the main thing is that he should take the initiative, and then everything is like clockwork ...
option of explanation: in the topic of conversation in which you are interested in perplexed reasoning, they also do it like this and like that in apartment conditions, but you somehow do not strongly believe in this ... while clearly explaining the whole point and the matter ... a man seeks to prove the opposite ... then he is satisfied with his success and he pleased you with his invention ... well, you got what you wanted
I have already untwisted more than one thing (although I have it, well, it is very hard to persuade) ... I even fished out a barrel from under the water for 400 liters ... now I have a decent homemade smokehouse on the roof ... and no one now smoke breathes and the whole street does not know why I am a shaman there with this or that meat, single file, etc. ... and for several years I've heard enough of everyone!

Made half of the recipe in a bread maker

I put my cheese somewhere else today ...
it just turned out superbly, maybe someone loves sausage with cheese .. just fine ... though I made kefte (for me these are Lebanese sausages ... so first, on a skewer, cheese with my hand, and then on top with meat keftesh minced meat with a good layer .. . it works better on wooden skewers ... maybe this comut will come in handy)
and the svehu potatoes were covered with a layer of cheese with a layer of finely chopped parsley and again a little cheese, they all ate my yay, I only had to eat cauliflower, also sprinkled with cheese sauce)
I regret that there is no fandyushnitsa, this recipe is just for cheese sauces .. and on its basis you can create many new cheeses in home production !!!
HARDEST THANKS TO THE AUTHOR !!
in general a new double batch is not far off !!

Thanks for the recipe, I took it to my notebook. Is it interesting to get 9% from the store, or do you still need to take home market cottage cheese?

You will read here at night looking at it and choke, all in the morning I go for cottage cheese, I will inform you about the result, it is interesting to try to cook in a bread maker.

Thanks for the recipe, I took it to my notebook. Is it interesting to get 9% from the store, or do you still need to take home market cottage cheese?

Alenka83 even if you take completely zero cottage cheese, you still add butter and eggs! if you wish, you can increase a little oil and that's all if you like fatty ... and any cottage cheese melts!
but viola is delicious with its fat content!
although, pliz, tell me on the Viola pack - how much fat it is!

[Alenka83]

Alenka83! I cooked from store cottage cheese 5% fat dense (we call "washer") and butter 75% fat. The finished product should turn out (taking into account the fat content of butter and cottage cheese, without eggs) with a fat content of 11.36%.
In the Finnish Viola cheese, the fat content is 60% in dry matter, and in 100g of the product - 28g of fat.

The fat content of the prepared cheese can be changed by the fat content of the cottage cheese and the amount and fat content of the butter.

[kolenko]

kolenko and katerixthanks girls, I will try. I will definitely report back! For a long time I saw this recipe on TV, then I looked, I could not find it. Now I found it !!!

[Alenka83]

Alenka83! I cooked from store cottage cheese 5% fat dense (we call "washer") and butter 75% fat. The finished product should turn out (taking into account the fat content of butter and cottage cheese, without eggs) with a fat content of 11.36%.
In the Finnish Viola cheese, the fat content is 60% in dry matter, and in 100g of the product - 28g of fat.

The fat content of the prepared cheese can be changed by the fat content of the cottage cheese and the amount and fat content of the butter.

kolenko, since you have a box, but does it include an egg? (if it's not difficult take a picture of the composition)
my grandmother kept this box of the 80s ... it would be interesting to read the composition there and compare ... probably even then there were no E-sorts (granny was also puzzled by searches and photos)
sorry girls, I already have it freak on cheeses !!!

I woke up today half an hour earlier than the alarm clock. What should I do? Let's go cook cheese
I had 200-250 grams of homemade cottage cheese and a pack of 200 grams. shop. I threw it all into the HP, a whole egg, slate butter, salt, sugar, soda and put it on the Marmalade. Half an hour later I looked in - everything had dissolved, such a monotonous gruel. I added some finely chopped dill, cooked it and turned it off before the program ended. She poured it into jars, put one of them in a plate with cold water to cool down faster. Before running away to work I tried. Well ... it turned out to be very tasty, delicate salty cottage cheese with dill. Doesn't look like cheese. But I wasn’t upset, if I don’t come to my senses by evening - I’ll make a ravioli out of it.

everything has dissolved, such a monotonous gruel.
tried it.
Well ... it turned out to be very tasty, tender salty cottage cheese with dill. Doesn't look like cheese.

NatusyaD, let's figure it out, did he dissolve or not ?! it turns out that you contradict yourself or I did not understand something then !!
did it stretch when poured or not?
cooked, too, more than the allotted time turns out ...
if you can put a cut photo!
look how Mariv did it really well! Or try her about a bread maker, although she indicated everything? can you specify the time?
cheese can be easily digested and ruined!
maybe someone else will have ideas ?!
KOLENKO, you excuse me for answering in your Temko. if something goes wrong, I won't, I will shut up
I just liked your cheese and the proportions, with all my heart I root for it ... which day I trade all sorts of different things from it, I can't get enough of it !!! once again senkz
I want everyone else to admire and enjoy it !!!

Well, if we compare it with the initial stage, when everything was in pieces, then it dissolved, but on the sample it turned out to be grains. It did not stretch when poured. The total time is about 35-40 minutes, but this is together with the initial warming up, my HP does not immediately start to cook and interfere, probably all HP do this on this program, I don’t know.
I will expose the photo if I have time.I’m at work all day, but my husband is on vacation at home and my daughter came from school at lunchtime, so I don’t know if there’s anything left there or not.

[kolenko]

kolenko, Flax, and without an egg at all? Can you replace it with what?

Well, if we compare it with the initial stage, when everything was in pieces, then it dissolved, but on the sample it turned out to be grains. It did not stretch when poured. The total time is about 35-40 minutes, but this is together with the initial warming up, my HP does not immediately start to cook and interfere, probably all HPs do this on this program, I don’t know.

now it is clear ... it had to melt and at the initial stage of melting it is necessary to constantly knead well, rather there is a catch!
either the temperature is not the same, or you forgot to put something ...
if there is still something left, you can digest it in a saucepan ... the author described the cooking process well to accuracy ... there should be no incidents ...

[kolenko]

Attempt number 2 was a success. This time, sugar, salt, added at the rate, added garlic, turmeric. Cottage cheese in packs, put in a colander, lined with gauze and let the whey drain. I think it was the curd. kolenkothanks for the recipe

Today I made 2 option - from another cottage cheese, like a village one - from the Tver Region, a village egg, but in HP Panasonic. There is the program "Jam" - I turned it on for the first time since 2007, but here it is a bummer! Heating started immediately on this program, without stirring. I had to urgently turn it off, put it on dumplings - everything broke perfectly, and then - again on "Jam", 15 minutes instead of an hour and a half. Stands in the refrigerator, but you can immediately see that it is not the same as the first time.
Or other cottage cheese, or .....
Everything cooled down, I tried it - it was delicious, but not "Viola", as the first time - rather, it's like a curd casserole. Still, a lot depends on the cottage cheese.