Homemade processed cheese "Yantar"

Category: Dairy and egg dishes
Homemade melted cheese Amber

Ingredients

Cottage cheese 250 g
Soda 0.5 h spoon, no slide
Butter 100 g
Chicken egg 1 PC
Salt 0.5 tsp
Ground black pepper, spices, herbs taste

Cooking method

  • Do you love processed cheese as much as we do? I cook this kind of cheese every week. I add fillers to taste: spices, herbs, ham, fried mushrooms - whatever your heart desires.
  • Homemade melted cheese Amber
  • Rub the cottage cheese (I have a market one) through a sieve. I ground it into the container in which I later cooked it. Add 0.5 teaspoon of baking soda and mix thoroughly. Leave on for 1.5 hours. I left and cooked right away - I didn't see much difference, to be honest.
  • Homemade melted cheese Amber
  • Then add room temperature butter to the curd. Mix well.
  • Homemade melted cheese Amber
  • Then the egg and mix well again.
  • Homemade melted cheese Amber
  • Then add salt to taste and ground pepper. I added 0.5 teaspoon of salt. You can add all sorts of aromatic spices (oregano, coriander, basil, caraway seeds, paprika, mushrooms, ham) and put on a small flame. Stir constantly so that it does not burn, until the lumps are completely dissolved (about 20 minutes). Can be boiled in a water bath.
  • Homemade melted cheese Amber
  • Homemade melted cheese Amber
  • Pour into a bowl in which we will store the cheese, cover with a film so that a film does not form and leave it on the table until it cools completely. Well, it is advisable to keep it in the refrigerator for a couple of hours.
  • Homemade melted cheese Amber
  • Everyone, you can enjoy!

The dish is designed for

350 g

Time for preparing:

120 minutes

Cooking program:

stewpan

Note

Try it, I think you'll like it.

Zhannptica
For a very long time I want to make melted cheese, but the first two attempts have failed. I'll go try one more time
Thank you)))
Nnatali_D
Zhannptica, I noticed that a lot depends on the cottage cheese. I bought it a couple of times in the store and nothing worked for me. at the exit - an incomprehensible curd slurry with the smell of soda. Now I don't risk it, I always buy on the market. let everything work out for you and it will be delicious for you!
Zhannptica
Nuuuuuuuu, I don’t worry about cottage cheese !!! The most proven pens were brewed
I had a different process, I don't remember any more, but definitely different !! In the evening I will tell you what came of it
SvetaI
Natalie, but tell me, what is the consistency of the cheese? Is it cut or smeared?
We love soft cheese to spread on bread.
I tried several times to make cheese using this recipe:
Processed cheese "A la Viola" (kolenko)
and I always got a cheese that was harder than I would have liked.
The recipe is very similar to yours, but only different proportions of products.
Nnatali_D
Quote: Zhannptica
I'm not worried about cottage cheese! The most proven pens were brewed
Sorry


Added Friday 10 Jun 2016 09:53 AM

SvetaISveta, I noticed that the fatter the cottage cheese you take, the softer the cheese will turn out later.
SvetaI
Quote: Nnatali_D
the fatter the cottage cheese you take, the softer the cheese will subsequently turn out
Yeah, thanks, I'll try
Ilmirushka
Nnatali_Dwhat a yummy! Thanks for her! You must grab yourself I have never made any cheese myself, but it turns out that there is nothing to be afraid of. Just a question: can it be gently mixed in a combine or with metal ... no-no-no?
Nnatali_D
Quote: Ilmirushka
can be gently mixed in the combine
I won't tell you, I just don't have a harvester.
natushka
I liked the recipe, I love cheese, I have to make it. Only now .. can I do without an egg? Always embarrassed by raw eggs.
filirina
Quote: natushka
Always embarrassed by raw eggs.

Well, if you carefully read the recipe, you would probably notice that the mixture, after adding a raw egg, heats up for 20 minutes, so which RAW eggs lead to embarrassment is not clear.
natushka
Quote: filirina
eggs are warmed up for 20 minutes
filirina, are warming up, but do they boil over low heat or in a water bath? Something not very boiling seems so as not to burn. Of course I will try
filirina
Quote: natushka
Something not very boiling seems so as not to burn.

Otozh bo! You will still manage not to burn! It is necessary to stir well. I sometimes make processed cheese from cottage cheese and I will tell you that there is no talk of a raw egg there. It will brew during this time. And without an egg, it will not turn out to be damp, and a liquid mass. The egg, it is responsible for the consistency in this recipe!
Nnatali_D
Quote: filirina
The egg, it is responsible for the consistency in this recipe!
I agree 100%! Ira, thank you very much!
GALLAKTIC
Thank you very much for the recipe!
I bought cottage cheese in a store, but homemade (housewives rent it), it tasted slightly damp, but after rubbing through a sieve, it turned out to be dryish crumbs, so I, focusing on the first photo, at my own peril and risk added 1/4 tbsp. milk (store milk, with a one-month shelf life), then everything according to the recipe, put pink Himalayan salt (0.5 tsp. it turned out to be salty for me, next time I will reduce it a little) I added 1/3 tsp. smoked paprika, a little ground coriander and a little black and red ground pepper. Cooked in a micron in a large glass bowl. I set the maximum (I have 800) for 3 minutes, after a minute the boiling began - I mixed it, after another minute I mixed it, then after 30 seconds. mixed, then at the end of the time, mixed again and set again for 30 seconds. (although, perhaps, everything was already ready, after the last mixing, the residue on the scapula in air quickly acquired a viscous consistency)
I got exactly the buttery version.
The finished product has the taste, color and consistency of an awesome yummy!
Thanks again tremendous!
I have long wanted to try making cheese, and I am very glad that the very first experiment was so successful. Definitely, I will do it often and "alchemize" with additives and spices.
Nnatali_D
Quote: GALLAKTIKA
I will do it often and "alchemize" with additives and spices
to your health! I am very glad that everything worked out and the recipe came in handy!
filirina
Natasha! I just made your cheese! I remembered that just 0.5 kg of farm cottage cheese should be attached! I did everything almost according to the recipe, but slightly changed the technology. I added a little sugar to the recipe. to balance the taste and halved the butter to balance the price and calories. And due to her laziness, of course she did not grind anything and did not blender anything. I mixed everything with a potato pusher and threw it into a wok with a non-stick coating, and at maximum heat. The only condition: not to be distracted for a second and stir very vigorously until the mass becomes uniformly liquid and bubbly. The whole process from the moment the cottage cheese was taken out of the refrigerator to its filling into the mold took 10 minutes. For those who are especially nervous: I measured the temperature of the cheese immediately after pouring it into the mold: 83 degrees, that is, it was a little higher during cooking. Salmonella dies at 55!
Well, as an option: I added dried garlic, a coarsely ground mixture of 5 peppers and dry dill. If I can reset the pictures from my phone, I'll insert it.
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/71428/20160610_194956.jpg]Homemade melted cheese Amber
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/71428/20160610_195000.jpg]Homemade melted cheese Amber
Nnatali_D
filirina, thanks again!
Tumanchik
Nnatali_D, thanks for the recipe! I will definitely try your version. I love homemade cheeses!
Nnatali_D
Tumanchik, Ira, thanks! to me, please, to "you"
Tumanchik
Quote: Nnatali_D

Tumanchik, Ira, thanks! to me, please, to "you"
agreed
toy09
Help ... the first five minutes the mass was liquid. Then curled up. After 10 minutes, it resembles an omelet. What's wrong? The cheese didn't work out. I did it not in a water bath, but on a fire. Maybe this is the reason. I want to say that the mass had not yet warmed up strongly resembled a cheese mass.
Nnatali_D
Quote: toy09
resembles an omelet.
and where did you buy the cottage cheese?
filirina
Quote: toy09
I did it not in a water bath, but on a fire.Maybe this is the reason
Definitely not! Above I wrote what I do on fire, and at the maximum! It's about cottage cheese! The recipe is very sensitive to the quality of the curd! Shop usually does not melt normally because it contains devils in the composition. For this recipe, only natural cottage cheese is suitable, and not fat-free.


Added Saturday 11 Jun 2016 7:57 PM

Quote: Nnatali_D
and where did you buy the cottage cheese?

Natasha! here rather the question is not where, but what was bought under the name of cottage cheese!
Nnatali_D
toy09, I also always cook on fire. do not pour, bake onion pie with this mass, it will turn out delicious. I also had it 2 times, I bought cottage cheese in the store, I no longer risk it and now I buy only in the market.


Added Saturday 11 Jun 2016 8:02 PM

filirina, I also bought "home" cottage cheese by weight 2 times in the store. upset, well, nothing, experience so to speak.
but about low-fat cottage cheese: so I buy only low-fat cheese for this cheese and it always turns out with a bang
filirina
Quote: Nnatali_D
so I buy only low-fat cheese for this cheese and it always turns out with a bang

Ha! And I even know why! Because you are not lazy to rub through a sieve! And I’m a lazy dog, I need it quickly. Therefore, from fat-free, if it is grainy, it sometimes does not work out. And non-fat is more homogeneous and it can also be used with a potato crush. Something like that.
Nnatali_D
Quote: filirina
you are not lazy to rub through a sieve
I'm not lazy. I cook for a child, she is our biggest lover of this cheese
Quote: filirina
I'm a lazy dog
amused.
natushka
Girls, I saw somewhere, in order to check whether the cottage cheese is natural, you need to drop a drop of iodine on it, if it turns red - natural, if black - with additives. I don't know whether it's true or not, but I tried it once, the composition was written on the pack, it was natural in composition, it dripped, it became a burgundy stain.
toy09
Homemade melted cheese Amber
I insert for the first time.
I bought cottage cheese in the hands of grandmothers. I'll try again somehow. Thanks everyone for the advice.
Nnatali_D
toy09, I'm sorry
OlgaGera
Nnatali_D, Nataliethank you

Homemade melted cheese Amber

I made 9% from store-bought cottage cheese. I have no other.
I didn't wipe it.
Eggs 2 pcs, but small-small., Cottage cheese - 500 gr.
It turned out to be a real "Amber".
I put everything in a saucepan and stirred constantly. Minimum labor costs - an amazing product at the end. There are no grains.
I needed to dispose of the cottage cheese. Stood
Nnatali_D
OlgaGera, Olenka, thank you very much! I am very glad that everything worked out!
Sedne
I'm already cooking from my cottage cheese, so far only at the very beginning, I put the cottage cheese with soda for 1.5 hours.
Nnatali_D
Sedne, Sveta, I hope everything will work out!
Sedne
Natalie, well, I couldn't resist and when I saw this recipe, I wanted to make it, I like processed cheese
Nnatali_D
Sedne,: friends: and we love it very much. I cook it every week
tana33
I report)))
cooked from homemade cottage cheese
there were no chicken eggs at home, put quail eggs, in a ratio of 1k5
did not grind, went through the blender thoroughly, the cottage cheese became plastic
then, in the cooking process, I went through the blender again
cooked in a water bath

that's such beauty)))
is cooling down now, we will taste in the morning, for breakfast, I will unsubscribe later))))
Homemade melted cheese Amber
Homemade melted cheese Amber
Nnatali_D
Quote: tana33
that's such beauty)))
wow, that's so beauty!
Ilmirushka
Quote: tana33
that's such beauty)))
Tatyana, and in truth, beauty, I just want a spoonful of it ...
fedorovna1
I also VERY liked the cheese. Delicious !!! Things to do with homemade cottage cheese. Thank you!!!
tana33
The cheese is almost eaten))) I will cook more, with additives))))
toy09
Homemade melted cheese Amber
I managed. Thanks to everyone who responded to my first attempt. They taught and gave advice. It all depends on the cottage cheese.
LenaU
But I didn't succeed. It looks like I seem to have digested it aaaaa It turned out to be an omelette taste, I'll try it again. The cottage cheese was bazaar and mashed, maybe the butter was not very creamy.
tana33
Lena, I cooked it again yesterday, it turned out even tastier than the first time, as mine said, it started still warm, did not wait
some kind of hungry land, honestly
all the same, the oil is different
and at first I forgot the salt, I threw it in when the mass in the pan melted
Gaby
Urryayayaya, I thanked Natasha 50, now Natasha will have more opportunities on the forum. Oh, what am I, now the most important thing is that I liked the recipe, I cooked it and stood in the fridge for two days - I was afraid to try, that suddenly it did not work out, but yesterday I tried it, and this IT is real Amber.
Zhannptica
Natasha, litter that I was late with the report, but ... everything is cool, and a big THANK YOU))))) cool cheese !!! I cooked for the second time and everything worked out. I took a chance, finely cut a little ham and also a thrill)
Nnatali_D
tana33, toy09, Gaby, Zhannptica,
Tanya, Marishka, Vika, Zhanna, girls, thank you very much! I am very glad that everything worked out for you and it was delicious for you and your loved ones!


Added Wednesday 22 Jun 2016 08:44 AM

LenaU, do not worry. market cottage cheese is not always a guarantee of success.
Natalja AW
Natasha, thank you for the tasty treat! I made it from the market fat-free cottage cheese, added pickled mushrooms, didn't wipe the cottage cheese (I'm lazy). It turned out great the first time, even with me, crooked hands. I tried other recipes, it didn’t work even once
Homemade melted cheese Amber
freos
Thanks for the recipe! Thanks to everyone who did and shared their experience! Everything worked out! I made 5% cottage cheese from the store, which I was sure of (special for St. Petersburg residents - our Piskarevsky plant, a pack of 250 g in foil with clover, butter "ribbon", usually I take "a thousand lakes", but here the discount was big), I took Adyghe salt ( happens with a different set of spices), it is not very salty put more, almost a whole tsp. I put everything in a glass bowl at once (yes, the dog is lazy), rubbed it with a blender (a whisk nozzle), brewed it in a microwave at 800W - 3 and a half minutes, after the first minute I took it out every 30 seconds. The whole process took no more than half an hour. It turned out to be a very delicate taste, it reminded me more of viola (sharper amber). I will do more, experiment with additives, especially with cottage cheese, the issue has been resolved - there are no grannies nearby, and I do not trust them by weight. Thanks again to everyone!
Jenealis
I bring you HUGE gratitude for the recipe: rose: I cooked in the microwave from 9% buttermilk. It turned out very tasty, even better than in the store, especially since they did not buy the store for 3 years, it is impossible to eat, the powder creaks on the teeth. And here I myself know what I made of, even giving a baby is not scary. Thanks, great recipe

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