Home-made melted cheese from cottage cheese is professionally prepared. Holiday of taste with cottage cheese processed cheese recipes at home

Home-made melted cheese from cottage cheese is professionally prepared. Holiday of taste with cottage cheese processed cheese recipes at home

It happens that cottage cheese was stale in the fridge - “I didn't go right away”, they decided not to make a dessert or something else, and the next day I wanted melted cheese for sandwiches or pizza.

Do not rush for a new purchase.

The economical mistress does not throw anything away; all products must be used and recycled.

Prepare processed cheese from cottage cheese.

At home, this is quite easy to do.

In addition, there is an opportunity to diversify the taste with the help of various additives, and at the same time to find a worthy use of cottage cheese, bought yesterday, not waiting until it finally deteriorates.

Melted cheese from cottage cheese at home - the basic technological principles

Each industrial technology, with its home use, varies depending on the existing conditions. This is similar to the principle of operation of technical conditions, when any manufacturer can deviate from existing state standards and develop their own technology, for example, cooking cheese from cottage cheese at home. But the general technological principles for creating a product, on the external and taste properties identical to processed cheeses, certainly exist, and they must be followed to get exactly processed cheese, and not something else.

What are these general principles of product preparation, and in what cases it is possible to deviate from the standards, and what remains in the technology unchanged?

Melted cheese at dairy processing enterprises is obtained from curd (cottage cheese). Prior to receiving the cottage cheese, the stages of milk processing (cleaning, pasteurization, souring, etc.), while ignoring, because we are interested in the original product - cottage cheese.

Here it is necessary to especially emphasize that in the production for processed cheese can be used cottage cheese of any fat, cheese, cheese mass, whole and dried milk or cream, sour cream, hard cheeses (pre-peeled and ground) - any milk products are used. They are ground to a crumb for receiving cheese dough. Let us return for a moment to the question of making processed cheese from cottage cheese at home. If by the time of selection of raw materials for melting cheese in the fridge, one of the products listed above stale, then you can safely grind something with curd into crumb, make your own composition of the available raw materials. But if you add to the cheese mass, for example, a slice of strayed blue cheese, you need to understand that this will affect the taste and texture of the future processed cheese. That is, the selection of raw materials should be a thoughtful action, at least with a supposedly planned result.

We consider the production process further. After the selection of raw materials begins its processing: cleaning the cortical layer, grinding and preparing a mixture of crumbs. Stripping and removal of paraffin is carried out in cases when hard cheese is added to cheese grains. Then all the components are individually ground into the smallest fractions and then the composition for cheese dough is made from them.

Pay attention to the sequence and choose which of the described production steps can be useful in preparing processed cheese from cottage cheese at home. The process of grinding hard cheeses, if necessary, does not take much time and does not require special equipment. Perhaps it will be enough to use a fine grater. At this stage a blender or meat grinder will also help a lot.

When preparing the cheese mixture for melting, it is necessary to pay attention not only to the introduction of additives (paprika, bacon, greens, etc.) to create the necessary taste, but also to regulate the acidity on which the mode of melting of the cheese and its ripening depend. If hard cheeses are present in the composition, then the temperature and duration of melting are reduced. To reduce the acidity of raw materials add fresh, not sour cottage cheese. For processed cheese from cottage cheese at home, reduce the acidity and create the necessary consistency by adding fresh or dried milk, cream. In order to get processed cheese from cottage cheese at home it is necessary to add salt-melters.

What is it and what is it for? In the process of melting milk protein becomes soluble. In case of raw curd mass, casein (milk protein) was not subjected to prolonged and high temperature processing, and, consequently, the melting ability of curd is very low, which, in turn, during the melting process makes it difficult to obtain a homogeneous mass without grains of curd. To improve the melting of cottage cheese, add the salts of citric sodium, sodium pyrophosphate, dibasic sodium phosphate. Lemon sodium is considered the best melting salt in cheese making.

The following, quite reasonable question arises: where to get such salt for making processed cheese from cottage cheese at home? It is a food additive of a wide range of application. It is used as an anticoagulant in the food industry and medicine, for the production of processed cheeses, baby milk formulas, jellies, yoghurts, pastes, seasonings, carbonated drinks with lemon or lime flavor. On the basis of sodium citrate, medicines are made to relieve hangover, heartburn, as a laxative, for the treatment of cystitis and diseases of the genitourinary system. Acid salt can be purchased at specialized sales outlets: in the end, it can be useful not only for making processed cheese from cottage cheese at home.

Well, and if there is no desire or opportunity to purchase a food additive, then there are other means partially replacing its use in home cheese making.

When a significant amount (not less than 30%) of hard cheese crumb is added to the curd, it is possible to achieve the required consistency without the use of sodium citrate. In this case, the cottage cheese should have a moist, soft texture.

Soda and citric acid will help to partially slow down the coagulation during the melting of the cheese, despite the fact that the chemical formula of these compounds is different and has only some similar elements. When adding acid salt, you should be guided by taste, as well as when introducing into the composition of the curd mass of citric acid and table salt.

After adding the acid salt, the mass should be given time to mature, from one hour to 3 hours, depending on the composition of the raw materials.

The next stage of preparation is melting the curd. Duration of melting from 15 to 30 minutes, due to the volume of curd, as well as the quality of raw materials: if you need to preserve the taste, the melting time is reduced; to eliminate defects in the cheese dough, the duration of the temperature treatment, on the contrary, is increased. The finished mass at a temperature of 80-85  C put in the form and cool.

Recipe 1. “Home Amber”

Product Composition:

  • Cottage cheese (36%) 750 g
  • Yolks, raw 3 pcs.
  • Oil 150 g
  • Sodium citrate 10 g

Preparation Method:

Curd cheese with egg yolks, add sour salt, mix and leave for 1.5 hours to ripen the mass.

In a large saucepan, boil water and put the container with the cheese mass into it. Cook the cheese dough until thick and with continuous stirring. When the mass begins to lag behind the walls of the bowl, enter the melted butter, stir until smooth.

Continue to beat, removing from the stove to stop the fat to separate. When cooled to 80 ° C, whisk and pack into cups or forms.

Fully cooled melted cheese in a refrigerator, sealed. To seal cups, cut the caps out of the foil according to the diameter of the mold and glue them to the edges with egg white.

Recipe 2. Melted cheese with mushrooms

Product Composition:

  • Cottage cheese 1.0 kg
  • Homemade sour cream 400 g
  • Mushroom seasoning 25 g
  • Fresh champignons 600 g
  • Vegetable oil 100 ml

Preparation Procedure:

Soak small mushrooms with “closed” caps in acidified water for about half an hour, rinse, peel and cut into plates. Fry in vegetable oil and cool. Smash the cottage cheese and sour cream into a creamy mass, add the mushroom seasoning. Soak cheese dough for a couple of hours and cook on a steam bath before the mass begins to thicken. Pour the fried mushrooms, mix thoroughly again and remove from the stove. Do not stop stirring the melted cheese to form the head. The mass should be easily separated from the blade and the walls of the dish.

Put the cooled mushroom cheese on a wooden cutting board and knock it out. The finished cheese head will be easily separated from the hands and from the board. Put the cheese in the form and leave to cool on the table, and then - in the refrigerator.

Recipe 3. Spicy Cream Cheese

Composition of products:

  • Hard cheese (in assortment) 400 g
  • Fat cottage cheese 750 g
  • Eggs 4 pcs.
  • Sour cream, homemade 250 g
  • Garlic 50g
  • Ground pepper, black and red
  • Dried paprika, sweet 100 g
  • Soda 20 g
  • Citric acid 5 g
  • Mixture of cumin seeds and coriander 50 g

Preparation Procedure:

Dip cottage cheese and hard cheese into the bowl of the combine and beat it into a fluffy mass, adding eggs, sour cream, and spices. Cook the cooked cheese dough for about half an hour, putting the container with it in a large saucepan with water. Cook, stirring. As soon as the ball begins to form, remove from the heat and place the bowl of cheese in the ice water container, stirring further. Then grease the work surface and hands, form a bar, sprinkle it with seeds of cumin and coriander, wrap in foil. Ready cheese soak for 3-4 hours in the room, and then clean in the cold.

Recipe 4. Emerald melted cheese, with nuts

Product Composition:

  • Cottage cheese (19%) 400 g
  • Cream, dry (20%) 100 g
  • Lemon juice 60 ml
  • Milk, whole 0.9 l
  • Salt
  • Basil, lemon 150 g
  • Hard cheese, grated 0.5 kg
  • Dried garlic 50 g
  • Roasted peanuts, ground 200 g


Rub the curd through a sieve. In warm milk (40 ° C), dissolve the cream, add ground dried garlic. Finely chop the basil, remember it with a small amount of salt and add herbs to the milk mixture. Combined cottage cheese with fine crumb of hard cheese, mix and put in the prepared milk. Put a lot of boil in a water bath. Warming up to 60 ° C, pour in lemon juice, at the same time, rotate with a spatula in a circle until the fibers formed are collected in a tight clot. Take out a bowl of green cheese from hot water, place it in another container with ice water. Rotate more to cool the mass. Put the cheese in a silicone mold, greased and sprinkled with ground peanuts.

Recipe 5. Chocolate, processed cheese

Product Composition:

  • Curd mass, vanilla 0.5 kg
  • Sugar - to taste
  • Baking soda 5 g
  • Dark chocolate 200 g
  • Cream, fatty 250 ml
  • Lemon juice 30 ml

Cooking technology:

Heat the cream and melt the chocolate, sugar in them. Whip curd mass with milk-chocolate mixture, add lemon juice with soda. Boil for 5-7 minutes on low heat, stirring the mass continuously. Cool the cheese to 70-80 ° C and arrange in cups.

Recipe 6. Cream cheese, creamy - classic taste


  • Milk, whole 120 ml
  • Cottage cheese, bold 500 g
  • Oil 60 g
  • Salt - to taste
  • Soda 10 g

Preparation Method:

In warm milk, dissolve the salt, add soda, oil. Rub the cottage cheese, adding milk mixture. Cook the mass until the curd melts. Cool the cheese slightly and pack it into prepared forms. After it has cooled completely, put it in the fridge.

Melted cheese from cottage cheese at home - tips and tricks

  • The readiness of hot processed cheese corresponds to a soft, stretching and plastic consistency. After cooling, the melted cheese becomes elastic, but not hard. It should not crumble.
  • There should be no grains of cottage cheese in the finished processed cheese, and to avoid this, watch the moisture of the prepared cheese dough, rub it through a sieve. To increase the plasticity and softness of the prepared cheese mass, you can enter milk, if the dough has sufficient acidity, or whey, sour cream - if you need to increase the level of PH.
  • It is better to cook melted cheese from cottage cheese at home on the steam bath to avoid burning. Prepare the necessary dishes and prepare for the fact that in the process of cooking cheese dough must be continuously and intensively mixed.
  • The required fat content of processed cheese is regulated by the addition of cream or butter. Sometimes vegetable oil is added to the cheese dough according to the recipe, which provides greater flexibility and softness than cream fats. When vegetable oils are added, the soft consistency of the processed cheese is maintained even with significant cooling.
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