Processed cheese (multicooker-pressure cooker Steba DD1)

[Omela]

Processed cheese (multicooker-pressure cooker Steba DD1)

Category: Dairy and egg dishes

Ingredients
cottage cheese	500g
butter	50-70g
grated hard cheese (only for 1 variant)	100g.
cream 20% (only for option 2)	100g.
soda	3/4 tsp
lemon acid	1/2 tsp for 1 option and 1/3 tsp. for option 2
salt	3/4 tsp - 1 tsp
additives

Cooking method

• When I read the recipe Omela homemade processed cheese, I also wanted processed cheese. But I do not have a milk cooker, and there is nowhere to put it. Therefore, I studied the technology for making processed cheeses. It turned out that the technology for making processed cheese can be easily adapted to any multicooker, especially Steba. Moreover, as practice has shown, you can make 2 options that can be conditionally fit into the framework of the accepted classification of processed cheeses - "spreadable processed cheese" and "creamy (sandwich) cheese".
• Here, in fact, is the adapted technology. First, prepare the melting mixture - dissolve in 1-2 tsp. water separately soda and citric acid, combine the solutions and wait for the end of the reaction. To prepare "Spreadable Processed Cheese", cottage cheese, grated hard cheese, melting mixture, butter and salt are thoroughly mixed right in the bowl. Leave the proteins to swell for 1-3 hours (a must!). We turn on "Simmering" 85-88 * C (85-90 * C) for 10-12 minutes and stir vigorously until the temperature is reached (it took me 5 minutes). We leave to languish for the required amount of time, stirring slightly. 5 minutes before the end of the languor, add additives (I have no additives) and mix thoroughly. After the signal, we transfer it to the prepared container, let it cool for 1-2 hours and put it in the refrigerator. The taste and consistency of the Soviet melted cheese "Yantar", perfectly spreads on bread and is quite elastic.
• To prepare "Cream cheese", we lay everything in and keep it in the same way (instead of grated cheese - cream) and cook on "Tumlenie" 82-84 * C (80-84 * C) 15 minutes (no need to stir intensively, so, a couple of times , lazily!), also 5 minutes before the end, we put additives (I have 4 peppers and dry dill). It cools down the same way. The taste and consistency is reminiscent of “Cream Bonjour” or “Creamy President”.

Time for preparing:

15 minutes

Cooking program:

Languor

Note

For fun, I experimented with dishes, cottage cheese and temperature. This recipe I did it every time. Now my observations and comments:
1. About dishes - with a large volume, it is better to cook directly in the bowl (calmly accommodates 3 kg of cottage cheese along with intensive stirring). It is better to do it in a stainless steel, since it is easier to interfere at first with a submersible mixer. Nothing has ever burned. For small volumes, it can be made in another suitable container and placed in the water inside the bowl. The water should reach the middle of the walls of the inner pan. The technology is the same.
2. About temperature - T range of cheese melting - from 80 * C to 90 * C. The higher the T, the more sour and spicy the cheese tastes. Most of all, I liked the result of 82 * C for the “Creamy” version and 88 * C for the pasty melted version. The lower the T, the less intensively you need to stir, because with vigorous stirring at low T, the cheese becomes more rubbery.
3. About cottage cheese - I did it both with the purchased one and with my own cottage cheese. Your own cottage cheese is beyond competition, the cheese made from it is tender and airy, even additives are not needed. The taste of the most delicate curd cheese. From dry commercial cottage cheese, cheese is drier and denser, from softer thinner, but somehow denser in consistency than from its own.

Thanks for the recipe !!!!

[Gulnara]

Gulnara, and mine are specifically hooked on these cheeses! Now you have to cook them all the time. But they are really tasty, both for a sandwich and from a can ... And I made a sauce from them for potatoes - delicious.

[Linadoc]

Linadoc, how great, to be stunned, when my shtebochka comes - I will definitely do it. I tried several times to make melted cheese on the stove, but it never worked. I think that according to your version, well, it should definitely work out. Thank you very much for the recipe.

Thanks for the recipe! I'll take it to bookmarks and try to do it, or rather cook it in the near future

Likewise, I made melted cheese on the stove in a milk cooker and in HP, both times I didn’t finish eating, I’ll try it in our native Shtebochka, I sense the whole thing in the melting mixture, in general, we need to collect the product and do it. I don't have a submersible blender-leg, how do you think it will beat with a mixer with whisk?

[Olya]

Olya, Ira, bon appetit, girls! It always worked, so you can do it too!

[Gulnara]

beat with a mixer with whisk?

Gulnara, I did just that, although "Cream cheese" and just a wooden spatula easily get in the way.

[Linadoc]

Linadoc, Thank you! It will have to be done !!!

[Marina]

MarinaThis cream cheese (if made with sugar) will go great with your cake!

[Linadoc]

Linadoc, today I want to cook cheese according to your recipe option No. 2. A question arose. citric acid granules or liquid?

[Tata]

Tata, citric acid dry - crystals, not lemon juice.

Interested in your recipe, but did not understand what a melting mixture is? Is this a mixture of soda and citric acid?

Interested in your recipe, but did not understand what a melting mixture is? Is this a mixture of soda and citric acid?

Irina, the melting mixture is a mixture of aqueous solutions of citric acid and soda. That is, first you need to dilute soda separately, separately citric acid in 1-2 hours. l. water, and then combine these solutions. A violent reaction will follow. Wait until it ends and pour the result into the curd.

Thank you! I will definitely do it on the weekend

And what proteins do we leave to swell, or I misunderstood something, they do not seem to be in the ingredients?

An interesting recipe, but my question is that Redmondik does not set the temperature, if you cook in a water bath, how will it turn out or is it better not to risk it ??

[Elena]

Elena, cottage cheese proteins swell, casein.
Anna, in a water bath T somewhere 95-100 * C. There is also such a method of melting - everything is cooked there in hot steam and still hot steam is fed into the mixture. So it might work. Try it.

I'll take it on board!

[Elena]

Elena, Bon Appetit!
Angela, it's better to eat, and arm yourself with something more weighty!

Well, thank you!!! And if cream cheese is made with sugar and vanilla, will it go with a dessert like tiramisu?

[Linadoc]

Linadoc, thanks for the recipe. The cheese turned out to be excellent. I did it according to 2 options in MV Panasonic on the stewing program. I put the glass container in the MV and poured water to the middle. The temperature was just 85-86 degrees. The consistency is homogeneous with a gloss like processed cheese. Whipped with a submersible blender. I think it will be hard enough, because, sliding off the spoon, it froze in weight. While it cools down.

Linochka, the recipe for melted cheese in a slow cooker is very good. I don't have a milk cooker, and therefore Omelochkin's recipe pleased me, but did not go to bookmarks.
It turned out that I have a high level of calcium, which is dangerous for the heart and kidneys, it's not for me to tell you. So I gave up the milk, but I'll probably have to go back to the milk, I'm really a big fan of cheeses.
Do you use curd from home or from a store?

Linochka, thanks for the recipes. I'll have to try. I made a similar cheese, but soda and lemon
Maybe it doesn't feel that way here.

[Natta de facto]

Natta de factoof course it will! There will be a delicious cream cheese cream!

Tata, wonderful cheese! I was sure that everything will work out! Bon Appetit!

LudmilaProcessed cheese is actually a calcium champion! Tasty and healthy, but only for those who need calcium for growth, development and with osteoporosis. In your case, you can only indulge in a creamy one.

Tatyana, so soda and citric acid quench each other and pass into sodium citrate. It is used to melt cheeses.

[Lina]

Lina, well, there is acid in the curd and soda extinguishes it. I am not adding.

I will do both! Recently we got hooked on homemade cheeses! Linus, very interesting recipes! Thank you! Then I will report!

[Linadoc]

Linadoc, thanks for the recipe! : rose: Yesterday I did 1 version, no additives. After the end of the program, whipped with a hand blender. It turned out great!

Girls, tell me, but you can put the "squirrels" to swell for 1-3 hours in some other dish, and then put them in a bowl, so that you can make two options at once.

I made it creamy, delicious, but I didn't have it so tightly; it slips off the bread,
I just interfered with a whisk by hand, maybe I need to beat it with a submersible blender?

[Linadoc]

I will do both! Recently we got hooked on homemade cheeses! Linus, very interesting recipes! Thank you! Then I will report!

Lenok, delicious! I especially liked the creamy one, I just lick it - everything is already calcified!

Linadoc, thanks for the recipe! : rose: Yesterday I did 1 version, no additives. After the end of the program, whipped with a hand blender. It turned out great!

Svetlana, I'm glad the recipe came up! Eat to your health!

Girls, tell me, but you can put the "squirrels" to swell for 1-3 hours in some other dish, and then put them in a bowl, so that you can make two options at once.

Sure you may. I do it all out of laziness right away in the bowl, well, to wash less, otherwise you can leave it to swell in one dish, and then divide into 2 options - with one additive or with another, one kind or another ... then consistently.

I made it creamy, delicious, but I didn't have it so tightly; it slips off the bread,
I just interfered with a whisk by hand, maybe I need to beat it with a submersible blender?

Yes, I think you need to stir a little more intensively at the end, then it will become denser. And maybe the cottage cheese was very soft, then you need to take it drier.

I did 2 options in MV Panasonic on the extinguishing program

Can you describe the cooking in Panasonic in more detail?

[ellis608]

Can you describe the cooking in Panasonic in more detail?

ellis608 Everything is very simple. Place a glass container with the contents of the recipe in the MV bowl, fill half of it with water and start the stewing program. Stir as it warms up, and at the end blend until smooth. The temperature of the stewing water, and even with the lid open, just does not exceed 85-87 C, and the time is the same as in the recipe.

I made it creamy, delicious, but I didn't have it so tightly; it slips off the bread,
I just interfered with a whisk by hand, maybe I need to beat it with a submersible blender?

Be sure to beat with an immersion blender. If you do not beat, it will not be a smooth consistency.

Maria, thanks! The cheese is smooth, like real melted cheese, only fluid.

The cheese is smooth, like real melted cheese, only fluid.

Here it happened to me too, when I made from "soft" cottage cheese. And when I took drier cottage cheese, it was just like the creamy "President". So try another cottage cheese or darken a little longer.

Yesterday I made cheese again according to the second option. But for some reason, it turned out to be a completely different consistency. The same cottage cheese (sold by weight). For the first time, the cheese turned out exactly like melted cream cheese with the same gloss. This time, like cottage cheese, but also very tasty.

[Linadoc]

Linadoc, I have my thanks: rose: made from cottage cheese, which was made from goat's milk. made according to the second option the most delicate cheese like almette or bonjour. added herbs. the husband said that it was necessary to shred the cucumber then. THANK YOU!!!!

Thanks for the curd bungled for a sample of half a portion of vinegar. While the crust has cooled down a little, can you cover it while it gets cold?

I will still like to do it, but can I have a sweet one?
Oh, I forgot to write, I licked all the spoons with the corollas and the cats, too, didn’t refuse, but they don’t eat human beings at all (they turn up faces, experts on beef)!

Lina, now I'm making the first version of the recipe cheese on the stove in a milk cooker. Everything dissolved and turned into liquid. Is that how it should be? Boil the liquid for 15 minutes? Market cottage cheese.

It's hot, just overflowed.

Oh, girls, but I didn't succeed, I did it according to 2 options. for the first time I kept it on the languor 2 times for 15 minutes and after each beat it with a blender, as there was cottage cheese and remained, yesterday I took it out again, added another melting mixture, at the beginning of 15 minutes. then set it to 30, then got angry, turned on the frying mode, for 15 minutes it was boiling for me, but it never melted. I don’t understand what the matter is, the cottage cheese was rustic from my parents, like good cottage cheese, the cream was only 10% in the store. Everything else is recipe, so melted cheese hunt. I really didn't expect that I would not succeed, I was so upset, a nightmare.

I did the first option from my cottage cheese twice. Everything turned out great.

[GTI Tatiana]

GTI Tatiana, now wait until it cools down and drain the liquid. This is such a curd.
I had it like that, and I drained the liquid and became melted cheese)

[olgea]

olgea,
I do this. I take a piece of butter, melt it, put in salt, soda, stir. Then cottage cheese. You can mix, or you can blender and put on 90 gr. and for about 10-15 minutes it melts. But sometimes he doesn't want to, maybe the tvorg is so incomprehensible)

[Masinen]

Masinen, Mash, I also do. I melt the butter, add salt, soda, then cottage cheese and mix with a blender. As it warms up, the curd becomes so viscous. It takes about 5 minutes. Then I shift it and cool it down.
It didn't work at Prostokvasheno (there is generally powdered milk, I read it late), the market is always different. It seems that the cows give out the powder immediately. Even tested cottage cheese and milk behave differently.

It didn’t work for Buttermilk

Wow! And I got a wonderful cheese on Prostokvashin!

And I got a wonderful cheese on Prostokvashin!

And I got 5% great cheese

I bought Yogurt 9% in a plastic triangular container.

[GTI Tatiana]

GTI Tatiana, it is necessary to take cottage cheese in ordinary packs, and not in plastic.