Processed cheese "A la Viola"

I kept it for 15 minutes on the timer! I think it's all about the cottage cheese, what is it made of?

Cottage cheese in packs "Farmerskiy" -20% fat.

It's not about the name. Try using a different curd.

I tried my own ... I would say it turned out to be a paste. Doesn't stretch.

Girls and boys, so why did I first become liquid, and then curdled and become thinner, I was not even going to.

there was either a lot of whey, or a curd product! that's why it curled up ... but it's not scary!
they would blender and everything is OK !!!

It's not about the name. Try using a different curd.
I tried my own ... I would say it turned out to be a paste. Doesn't stretch.

Omela will not last from every curd! I already wrote somewhere that if you make two curds in different ways and combine them, then a completely different result !!!
if possible, make one cottage cheese from boiled, the other from freshly sour milk ... they melt together even in whey when heated ...
I haven't tried it in this recipe yet, but I think that a viscous mixture should definitely turn out!

I make this cheese about once every three to four days - I made it from different cottage cheese and in different ways - it's always delicious, but I've never been viscous - it's more of a pasty mass.

I'll add a fly in the ointment too
I decided to try it on a different brand of fat-free cottage cheese, it turned out like nothing in consistency, but the color is yellow, it looks like a paste ... It doesn't taste very well either, but visual perception probably plays a role here. So that the good would not be wasted, I diluted this mass with boiling water and added it to the bread ... What is surprising, when diluted, the mass turned white again, and the bread turned out delicious. So I cannot find another explanation, how the chemical composition of the mass called zero curd

but never was viscous - more pasty mass.

Here I am about that. We tried it from the fridge in the morning, my husband was already purring with pleasure - I liked it so much !!! I will definitely do more. By the way, I made it from farm dry cottage cheese by weight.

So I cannot find another explanation, how the chemical composition of the mass called zero curd

This is what I meant, that there is cottage cheese, and there is a mass with the chemical composition of cottage cheese.

[KATERIX]

KATERIX, but for this cheese there is a difference in what way the curd was prepared? And how does the market know this?

[KATERIX]

KATERIX, but for this cheese there is a difference in what way the curd was prepared? And how does the market know this?

for this cheese there is no difference ... and the curds themselves are practically no different ...
you do not think that tvorgs (the bulk) are made from baked or boiled milk ... maybe just a rarity or as leftovers from sour, except for cottage cheese and do not go ... in this case, there will be more viscous cheese .. ...
some more have come to make cottage cheese based on rennet, then it will definitely be more viscous when boiling and less smeared in the end!
just ask the seller !!!
still some craftsmen add starch and other unwanted products ... here there may be a snag ...
I made this cheese even with the addition of olive oil (well, there was no other), everything worked out too ... but my family did not like the taste!

[Ksyu]

By the way, I made it from farm dry cottage cheese by weight.

Ksyu, I still skipped, did you do with the egg or not?

[Ksyu]

Ksyu, I still skipped, did you do with the egg or not?

Innul, without an egg. Today we ate in the morning, he completely froze, well, sooooo delicious !!!! I will do it constantly. And remember every morning Lenka.



shl. I forgot to write that I was adding 1st. l. sugar and 1 tsp. l.salt per 1 kg of cottage cheese.

Ksyusha, and if you add garlic there, garlic in another jar, crumble the bacon into a third jar. So it will be a SINGLE!

And the result really depends on the origin of the curd! Our manufacturers have learned how to cook "cheese" and "curd" products. It's good, if we honestly admit that they got naughty. But these very "products" are sold for cheese and cottage cheese.
We had a TV program about dairy products, so after watching it, you think "how scary it is to live in the world !!!!"

I will also contribute to the discussion of this recipe.
I made cheese from homemade low-fat cottage cheese:

Before cooking, I broke everything with an immersion blender as best I could:

It can be seen that there are still many grains of cottage cheese. When heated, as the mass softened, she continued to beat with a blender, alternating with mixing sterkou. We managed to get rid of almost all grains.

The mass turned out to be lush, creamy, tasty. Yes, the authors of the recipe and Elena will forgive me, but no matter how hard I tried, this cheese did not remind me of the taste. The mass is spread on bread more easily in a warm form, when it cools it slightly loses its plasticity. She left half as it is, and added 1 tbsp to the second. l. finely chopped dill, stirred, and then went over with a blender.
Here's what happened in the end:

Good for breakfast, especially for those who are not very eager to eat cottage cheese. If I do it again, I will reduce the amount of sugar and you can safely experiment with additives: greens, sun-dried tomatoes, olives, olives, peppers, capers, etc. Lena, thanks for the recipe!

🔗
Very tasty!

Merri is your quote: The mass spreads on bread is easier when warm, and when it cools, it slightly loses its plasticity.
it seems to me that you had enough whey, or the acidity in the curd was increased !!!
then you need to add a little more soda ... and since you had absolutely "zero" cottage cheese, then the mass turns out denser ... here you can only fix it with additional oil ...
and for such cottage cheese, rightly, you need to reduce the proportion of sugar (especially who needs a more dietary option) !!!

But these very "products" are sold for cheese and cottage cheese.
We had a TV program about dairy products, so after watching it, you think "how scary it is to live in the world !!!!"

on this basis, I just generally reacted differently to life, especially when the children appeared!
Not paying attention to anything or anyone, I decided that the house should have milk from my farm !! no matter how hard and expensive, but it's worth it ... especially if the place allows and closest relatives !!!
as one sheikh told me, when talking about food (according to Islam), a person must have three products in the diet: dates, cow's milk, and like wheat (bread)
so, dates are anti-cancer ...
cow's milk - nourishes the whole body ...
wheat - bread, daily diet (if I am not mistaken

and my grandmother was also a pro-grandmother, she was a perspicacious woman .. and in communication she often instructed the grandma-child: - the time will come when you will not eat food, but the food will absorb you! "(no matter how scary it sounds, but this is a fact!)
and all our life my grandmother (in urban conditions), God grant her health and many years, taught us to eat only from her garden, dacha, dairy only from proven milkmaids ...
our diet daily included homemade cottage cheese, sour cream, milk !!!
for everything imported into the house, we were reprimanded and another instruction !!
all this came to me only over the years !!!
for a healthy lifestyle, for healthy recipes!

And today I urgently needed processed cheese in a mushroom sponge cake. And there was a pound of cottage cheese in the freezer. In short, thank you very much for the simple and quick recipe.
I show the remainder, the rest has already been used

People! I'm telling you. Today I made cheese and experiment for the sake of, at the end of cooking, when the cheese was completely liquid - she splashed odorless vegetable oil naturally, drove it well into the mass with a submersible blender. The goal is to achieve a more fluid consistency. And what do you think ?! Yes! The cheese is spread with a light movement of the hand. The texture is smooth and shiny.It did not affect the taste at all. I will not say how much oil I have poured in yet, since the idea took a hit unexpectedly and right in the process (poured directly from the bottle). Next time I will measure it and I will definitely inform you.

[My friends]

My friends , who can tell you how long such processed cheese is stored?

[Crochet]

Crochet, I do not store more than 4 days (in glass). Maybe more, but somehow dumb.

Girls, boys, who have already made cheese, tell me: to melt in a water or steam bath, that is, a saucepan floats in boiling water or the cheese is melted by steam from boiling water. The video shows a steam bath, but how did you do it?

[Lika!]

Lika! I did it in a water bath, that is, in a saucepan, the water boils from below, and I mix it in another from above, melt it. The top pan floats on the bottom. Good luck melting

[LLika_7]

LLika_7, I'm on steam and water - the result is one.

I am reporting. The curd was 340 g, so I did not lay the egg. Melted for 10 minutes from the moment the water boiled. While hot - reaches for a spoon with a thread. At first, the mass did not blender, I hoped that they would melt and so. Lumps of cottage cheese remained, they were brewed and did not want to melt, and did not want to smear a blender into the melted cheese.
She scraped the leftovers from the bottom of the pan with a spoon, gave it to her husband to try. Said: CLASS !!!
While the cheese is cooling, tell me how to wash the saucepan. Glued to the walls firmly enough Probably with a knife will have to rip off

[LLika_7]

While the cheese is cooling, tell me how to wash the saucepan. Glued to the walls firmly enough Probably with a knife will have to rip off

LLika_7 , urinate her !!!

Already, but it can be seen without a heavy atrileria - a knife - you can't do it

[Lika!]

Lika!Glad I liked the cheese!
And a saucepan with boiling water! Burn (gray)! Will melt

[Linen]

Now almost boiling water comes from the tap. In general, the saucepan became wet for an hour and washed remarkably, I expected the worst.
And here is the cheese itself, has already cooled down

I sent it to the refrigerator until morning.

Linen, thanks again . Once I made a similar one (my mother had a cow), only I first cooked cottage cheese in milk, then melted it. And here everything is so fast and tasty.

Class! Lika, just tighten the plate with plastic tape so that it doesn't wind up in the refrigerator. And tomorrow, spread it on bread, and with coffee !!! (y) Mmmm, yummy!

[My friends]

Girls, boys, who have already made cheese, tell me: to melt in a water or steam bath, that is, a saucepan floats in boiling water or the cheese is melted by steam from boiling water. The video shows a steam bath, but how did you do it?

This was done in a water bath and in a thick-bottomed stainless saucepan on low gas with continuous stirring. The result is equally good. Steam should also work well. Much depends on the curd.

My friends , who can tell you how long such processed cheese is stored?

In a glass jar, it has been in the refrigerator for more than a week, maybe even 2 weeks. Only they did not keep it, and all this time they did not eat much.

By morning, the cheese in the refrigerator had changed from a fluid state to a solid one. Was cut with plates. I put them on a piece of bread and in a micron - melted beautifully.
Probably due to the fact that there is not enough cottage cheese, and cooked for a long time the excess moisture evaporated, so it froze in the refrigerator. This did not bother me at all. What's the difference whether it's cut or smeared - it's still delicious

What's the difference whether it's cut or smeared - it's still delicious

Aha! And if even from homemade curd and the same butter, generally class!
And in this cheese at least you know what you put

Peace be with you bakers!
and if everything is whipped and heated in a slow cooker

No, you don't need to go to the slow cooker. Then also wash the multicooker saucepan. You still have to stand and interfere, otherwise it will stick tightly

Peace be with you bakers!

kolenko -
Duc not for some kind of prog but for heating
Yes, and it did not stick, I splashed anything with water, well, or rubbed the fry with a sponge and again in business

On heating, the temperature of 40 degrees may be a little higher, this will increase the cooking (melting) time by several times. Perfectly everything turns out in a water bath.And for a multicooker saucepan it's scary, I won't even try to make cheese in a cartoon. Quite satisfied with the option with a bath

Good day to all! I have such a squiggle with this cheese ...
I make it from 1/3 of the recipe (there are very few of us eaters), should I shorten the cooking time in this case? This is what I get - I start to cook in a water bath, 2-3 minutes after the water boils, the mass "curls" and tries to turn into something like a casserole or something (I don't know what to call this process - from a smooth mass into flakes - lumps). I get scared at such moments, I shoot everything and try to reanimate with strong interference. There is curd in the taste.
Made from different cottage cheese ((((. Can cook longer? Huh? I really want such processed cheese, not cottage cheese ...

[VeraV]

VeraV, I made this cheese for the first time, but once there was an experience with a different recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=106485.0, then I can say that with the right technology, it should start melting almost immediately, and if it began to curl, then nothing happens later. He kind of brews. Maybe badly strained? The serum is preventing it from melting.

Oh, found a picture from nakapustina here, very similar, which I got when I took it out of the refrigerator

[VeraV,]

VeraV, read from 60 post, there at ghost2010 also did not melt. You need a well-pressed cottage cheese.

Exactly! Serum!!! That's the point! Thank you!!! I will try again!

[VeraV]

VeraV, they read there how you can treat a failed cheese? About soda?

Lena, it's already so late)) Given to the grateful eaters of everything that has not been received (in reasonable aisles), a cat and a dog in the village. ))) Cottage cheese will first look more decently, and then "dry" it better. I'll be back with a good try (I hope). Thanks for your support and advice!

And you do not have this in "washers" in the store? Never let you down. Or are you targeting from home? Then, yes, you need to drain well.
Good luck!

Kolenkooooooooo! Thank you dear for the recipe, I made it from homemade goat curd, what can I say, but I never tried Viola (excuse me, excuse me), BUT the processed cheese tasted like Amber (who remembers that). Delicious .

Thanks also to everyone involved in the topic, special thanks to Katyusha from Lebanon, for the inspiring posts.

[Gabi!]

Gabi! I am very glad that it turned out cheese! Eat for health

For a long time, no one shared their achievements. Today I cooked cheese from market cottage cheese and butter. Everything worked out great. Many thanks to the author.

[sokolinka!]

sokolinka! I am very glad that you did it well and liked the result
And the lull? So, probably already overeat

Girls, I didn't get cheese !!!!!!!!!!
Good store-bought loose cottage cheese 9%. I made a kilo on the floor with a tiny testicle ............ did not melt at all !!!!!!!!!! I added soda along the way ...... I don't know what is the reason !!!!!!!!!!
Help, I really want to be home !!!!!

Calm! Let's do an analysis of the flight.
Critical for the recipe, as it turned out, is fairly dry cottage cheese, well squeezed out, with min. serum content.
Further. Technology. Please watch the video in post 66. Did you all do this?
The phrase about soda, which along the way, alerted. Soda here acts as a "melting agent", it is impossible without it. Not felt in the taste.

Anko, calmness, only calmness ... I also did it for the first time, and put all the ingredients together, the cottage cheese was not very dry, not very greasy, I bought it at the market, I pressed everything with my hands. I put it on the bathhouse, stirred it constantly, and when it started to heat, I knocked it down with a blender. And it worked (she was even surprised). And you will succeed.

Calm! Let's do an analysis of the flight.
Critical for the recipe, as it turned out, is fairly dry cottage cheese, well squeezed out, with min. serum content.
Further. Technology. Please watch the video in post 66. Did you all do this?
The phrase about soda, which along the way, alerted. Soda here acts as a "melting agent", it is impossible without it. Not felt in the taste.

In order:
- curd is neither dry nor wet
- I watched the video, everything seems to be so
- I meant that I added soda at the beginning, and then another ... so that there was not enough

and when the beginning is heated

that's just the point - it's not heated !!!!!!! there was not even a hint