How to cook delicious processed cheese?
Cream cheese is a favorite dairy product. How nice in the early morning to crunch a slice of fresh bread, smeared with a yellowish mass of flavored cheese, drink a cup of delicious coffee and start a new day. Not everyone knows that fused cheese refers to young products, it was invented only one century ago, and then, by a fluke.
At one of the Swiss factories for the production of cheese, in the city of Thun, too much cheese was made, and therefore, part of it had to be melted. But the fused product, cut into small slices and wrapped in wrapping paper, first saw the light only in the 50s of the last century.
The sharp increase in the production of processed cheese speaks only about one thing - the universal love of people for this product, which is not surprising, because it is always very tasty and satisfying! Today, there are a large number of recipes, with the addition of various flavors and additives, there are new types of processed cheese: sausage, pasty, sweet and others.
The popularity of such products is easily explained by its wide use: such cheese can not only be spread on bread, but also added to soups, salads, casseroles, as well as many other dishes.
Eating it, unfortunately, not everyone looks at the composition indicated on the packaging: various chemical additives and preservatives that can hardly be called beneficial to our health, rather, on the contrary.
How to be? Learning how to make homemade cream cheese, it turns out, is not as difficult as you might have thought. The main advantage of such a product is its real benefit and natural composition, because you always know what you put into it.
Regular processed cheese can be prepared without the use of special equipment, all you really need is a set of certain ingredients and a great desire to do it yourself.
To be fair, it should be noted that every time you achieve a perfect consistency of the finished product, you will not succeed, because it largely depends on the quality of the selected products and strict adherence to a particular technology.
How to choose the products in the store in such a way that the ideal processed cheese is obtained? You need to start with cottage cheese, because it is he, in most recipes, who is the main character in the dish under discussion. If you buy store cheese, and even low-fat, then make sure that there is no starch.
Not only is this product not very useful, especially for those who are trying to lose weight, because it also may not turn out good melted cheese, so be careful.
It should also be borne in mind that cottage cheese without fat at all is also not the best option, since in this situation calcium, the main beneficial element, will be poorly absorbed by the body. Do not forget about baking soda, because it is due to her important chemical reaction of melting cottage cheese.
By the way, the process will again depend on the quality of the curd: the denser it is, the denser the finished product will be.
Sometimes milk is used in recipes, it is believed that this way the cheese becomes more homogeneous, however, everything depends on the quality of the ingredients again, and therefore it is very important to experiment in this matter.So let's try to cook something.
What do we need?
- cottage cheese - 1 kg;
- egg - 1 piece;
- butter - 100 g;
- garlic - 2 cloves;
- greens, soda, salt.
If you decide to use home-made cottage cheese, then it must first be dehydrated as much as possible, the technology is simple: put it under a good press for a day (for example, under a 3-liter bottle of water). If the cottage cheese, then this is not necessary, just skip it several times through a meat grinder.
Before cooking, remove the butter and the egg from the refrigerator - they should be at about room temperature. Beat the egg slightly with a fork, chop the greens and garlic. We put the prepared curd into a thick-walled pot, place the pieces of butter there, sprinkle salt and the same amount of soda, stir continuously and put it on a slow fire until uniform.
It is important that the mass does not reach a boil, all you need about 10 minutes. Then the formed thickened mass should be removed from the fire, add chopped garlic, greens and beaten egg into it, mix again until smooth.Pour the hot mass into a pre-oiled mold and put it in the fridge for 8 hours.
The result is a tasty and healthy processed cheese, which, as practice shows, is not so difficult to cook at home. So, if you are a big fan of such a product or you don’t know what to cook from the new cheese, try this recipe, you will like it. By the way, instead of the filling of greens and garlic, you can use any favorite additives, for example, paprika, mushrooms, spices and so on.
Recipe with mushrooms
What we need:
- cottage cheese - 1 kg;
- champignons - 300 g;
- butter - 200 g;
- chicken egg - 2 pcs .;
- salt, soda.
We pre-grind the cottage cheese in a meat grinder, then transfer it to a common dish with butter and cottage cheese, beat the eggs in to the same place, pour in a pinch of salt and soda. To make the mass as homogeneous as possible, beat it with a blender, carefully getting rid of all the lumps.
Next, we form a water bath: a pan with a larger diameter than a pan with cottage cheese mixture, fill with water and set to warm. A pot with cottage cheese is set on top, after boiling water, it is necessary to continue cooking for another 15 minutes, while stirring occasionally.
As a result, you should have a thin, well-knit, mass of cheese.If the result is too liquid, then add more soda and boil. However, be careful, do not overdo it with soda and do not spoil the taste of cheese.
Next, mushrooms: wash them and cut into small cubes, fry in a frying pan with a small amount of oil, salt, and then remove from heat, drain the oil. Add mushrooms to the mass, mix everything thoroughly again and leave it in a cold place to thicken the cheese.
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