Processed cheese "A la Viola"

kolenko, Helen, I am very grateful for this amazing recipe! It turned out great cheese the first time, I didn't even bother with thoroughly mixing the ingredients, I just rubbed the egg into the cottage cheese and into the water bath, and there I honestly stirred it for 15 minutes. The proportions did not change, the cottage cheese was 9% of good quality.

Hello everyone!!!! thank you very much for the recipe for cheese a la viola)) very useful)) and not only this recipe was adopted))! it turns out to bake and make cheese)) and dry)) I will learn to display pictures, I will definitely boast of what I learned here))

and who will tell?
Will this cheese melt and dissolve if added to soup?

Mine melts and dissolves - both in sandwiches and in fish soup

Thank you!

I made it from dry homemade cottage cheese, there was no butter, I added homemade cream. Hardened and became like hard cheese. I liked the result anyway. Now you can cook cheese this way without bothering stirring with milk and further straining, as in other recipes. By the way, I didn’t add an egg, because many indicated that it was not necessary.

Girls, will granular cottage cheese work?

Will do! only you need to grind it with a blender or wipe it through a sieve.

I, right in the same bowl, when the cheese began to melt with an immersion blendr, turned everything into a homogeneous mass.

[kolenko]

kolenko... Thanks for the recipe. Very tasty cheese turned out, correct and most importantly without chemistry. Made half of the recipe from 9% grainy curd.

Only now the question arose: If you do half the norm, then the cooking time should be reduced.?
I missed this moment and cooked all 15 minutes, it turned out not quite viscous, but not sausage, it was easily spread on the bread .. But what is better?

[MariV]

/]
Very tasty!

MariV how did you get so beautiful? With gloss !!!

I tried to make cheese again. This time, the market cottage cheese was not as dry as that one. And after melting, my serum began to separate. I melted, poured into the mold. After a while I look, again the whey separated and the mass began to curd, threw it into the colo-slag. I decided to boil it again, and it turned out to be hard cheese. Another portion of cheese from the same cottage cheese, for some reason did not separate the whey during melting, towards the end I added half a teaspoon of soda. The mass immediately rose, as in baking. She poured it into a mold, the taste of soda was present, by the morning it seemed to have disappeared. The main thing is the cheese turned out to be melted, smearing and in volume is almost twice as much as hard cheese from the previous portion of cottage cheese.
So I didn't understand why, in the first case, the whey separated and the cheese ended up being hard, but in the second case it didn't, the result is melted cheese. But if you add a little soda at the end, then the mass almost doubles, which I consider a plus.

I tried again, the serum also separated, I had to drain it. I decided not to add butter and sugar, it turned out to be a dietary hard cheese. I added soda towards the end.

By the way, for the last time, the whey also separated and I threw everything away ((as I understood, you need dry cottage cheese.

Girls, what recipes can you use this cheese in? I didn't succeed yesterday, through my fault, I took a softish cottage cheese, when cooking it went in grains, they are not noticeable after the blender, but they are felt. I didn't know what to do with it, I sent it to the refrigerator, they won't eat, it's a pity to throw it away

[Freesia]

Freesia, can be added to soups, to dough for pancakes on melted cheese, to bread dough again ...

Thank you, Inna! I'm already making pancakes (according to Stеrn's recipe)

[according to Stern's prescription]

I'm already making pancakes (according to Stern's prescription)

Freesia, I just had them in mind ...

[Freesia]

I'm already making pancakes (according to Stеrn's recipe)

Freesia, and what are these pancakes? Stern has a lot of them. Is it squash with cheese? Or what others? Poke a link at me, please.

I remembered that in the refrigerator there was 300 grams of homemade cottage cheese, which had a little bit of a walk.
I'm going to try to make a melted one according to this recipe.

Oh, there are no eggs at home ...
And without an egg in any way nizya?
I'll go and try ...

Everything worked out! Frankly speaking, I had no doubts, since it is clear that hardly anyone puts raw eggs into processed cheese. The maximum is their powder analogue.
Whipped it up as it started to heat up and melt.
It turned out to be an excellent fused medium-density crumble, I added salt at the end, I was not enough.
Thanks for the recipe! I take in the piggy bank

kolenko
Thank you so much for the recipe! Today I did. True, I had 400g of crumbled rennet cheese (homemade), 600g. homemade cottage cheese and 100 grams of homemade butter. Everything turned out great! I pulled the recipe to myself. And here is my cheese
🔗
🔗

Thanks for the recipe
Today I made cheese in a slow cooker on a fry. When it cooled down, it became hard. It is well cut into slices. Have I overcooked?

[yuli-ba]

Girls, I've made cheese using this recipe a huge number of times. I do it a couple of times a week, because: 1. we really love processed cheese. 2. What is now sold in stores cannot be called cheese, because "this" is done in most cases without using milk. Mainly used for making "cheeses" are palm oil, unsold / spoiled cottage cheese + derivatives from soy products. All this is whipped, heated, cheese holes are made using special technologies, etc., etc. Trust me, I know what I am saying. I specially studied this issue and even talked on this topic with food technologists. The only one who else can be trusted in this matter is Belarus. They still do everything according to GOSTs there.
I'll tell you my epic with cream cheese according to this recipe. The first few times, instead of cheese, I got a curd anomazuha (here some also wrote about this). Then I decided to heed the advice of one of the commentators, who wrote that it's all about the amount of soda. For us, it acts as a melting agent and the melting process depends on its quantity. It really is. I increased the amount of baking soda and everything worked out. The recipe says: 1 tsp. soda (no slide) for 1 kg of cottage cheese. I have 1 tsp. soda leaves for 600 g of cottage cheese. I will describe everything in detail, maybe it will come in handy for someone. Girls, I don't argue with anyone, I just offer my version. If you want - use it, if you want - no.

1. I take only Belarusian cottage cheese, dry, in 300g washers. I take 2 pucks, for a total of 600g. Usually it is "Brest-Litovskiy" or "Savushkin Product". Fat content does not matter in our case. I take cottage cheese ONLY this, because I have already suffered with different types of cottage cheese and now I prefer to make it from the one from which 100% will turn out.

2. I dump the curd into the harvester. There is also 1 tsp. salt + 1 tsp. soda without a slide + 100 g of slightly melted (soft) butter. I chop at the highest speed with a universal attachment (a curved knife, sharp on both sides). In the process of chopping, I stop the combine and scrape the crumbs off the walls with a silicone spatula. I do this a couple of times until I see that there is a homogeneous mass in the combine. Leave the mass in the combine for five minutes. You will see that in 5 minutes the mass starts to look like cheese, only very steep. It seems that soda is included in the process.

3. Dump the mass into a non-stick saucepan. The mass does not pour out, but it falls out, because it is very steep and tight.

4. I put the mass on fire. First, I did everything on the steam bath. Then I realized that this was not necessary, the main thing was that there was heating. And what kind of heating it is, on a steam bath or on a fire - it does not matter.The first 3 minutes I keep the fire medium (not large and not small) and constantly turn the cheese mass with a wooden spoon. She tosses and turns very hard, because it is steep. As it warms up, it turns more and more easily and becomes thinner and thinner. Since it all melted and became liquid, I begin to count down 15 minutes, which are indicated in the recipe. At this moment I make the smallest fire. I do not leave her, I constantly stir. For 3 - 5 minutes before the end, I add 1 tsp. dry garlic and lots of herbs (or 1 teaspoon dry garlic + 1 teaspoon of your favorite dry seasonings / herbs). I continue to stir. As soon as the set 15 minutes have passed, I take it off the heat and pour it into the greased grows. butter form. During the cooking process, you can taste the cheese, it should already have a pronounced cheese flavor. I cool it without a lid for two hours. Then I cover with a lid and in the cold.

It was written here that the last blender pass over the hot cheese mass before pouring it is very important. At first I did just that, but in the process of gaining experience this point disappeared from me by itself. I realized that this is not necessary at all and that everything turns out great.

I achieved that melted taste that I was looking for. But there was one "BUT". The cheese was processed, but not spreadable, but cut (like processed cheese "friendship" or "wave"). In general, the same as for yuli-ba.

When it cooled down, it became hard. It is well cut into slices. Have I overcooked?

And I really wanted to get smeared cheese, but I did not know how to achieve this. The question was resolved quite by accident and very simply. It turned out to be all about butter. And not in its quantity, but in its quality. I always used store oil (82% fat). And then I didn't like it, and I decided to buy butter on the market from a proven milkmaid (though expensive, contagion!). I put the same 100 g of butter in my melted cheese and ... Oh, a miracle! With the same amount of ingredients, with the same technology, the cheese began to turn out to be a real melted SOUTH cheese. My guess is that the store-bought butter doesn't actually have the stated fat content + it seems to have more whey than the market-based butter. Here is my epic with cream cheese. But now, thank God, we constantly have delicious homemade processed cheese. And we know exactly what exactly it is made of. Many thanks to the author of the recipe !!!

By the way!!! When I got a hard processed cheese, I found a lot of uses for it. It could be rubbed on a coarse grater and I made a salad with it: beets + garlic + cheese + nuts. I also made cheese pies with it, etc., etc.

Sorry to write so much. Can anyone use my experience.

Valeria, thanks for your experience and its description.
Also, thanks for reminding me of this wonderful recipe.
I did it a couple of times - and I was able to immediately achieve exactly smeared cream cheese.
I used store oil, but not cheap, proven. Cottage cheese - only homemade, from the market (not production sellers, "disguised" in the same place as homemade milk, namely homemade.

Tell me, what does dry ground garlic give you? I understand the aroma of garlic.
But your preference is just interesting: why exactly garlic.

Valeria +
Don't you lay the egg?

Valeria +
Don't you lay the egg?

I put it first. Then I realized that it gives nothing but color. Many cheese makers have written about it here. Besides, not everyone likes the taste of the egg in this cheese. In short, it seems to me that it is finally not needed here.

By the way, I once made this cheese with dry saffron. It turned out super bright yellow. Yellower than the sun. My husband liked it.

Tell me, what does dry ground garlic give you? I understand the aroma of garlic.
But your preference is just interesting: why exactly garlic.

I don’t know. I just wanted there to be some other flavor besides creamy. By the way, there is no smell of garlic there. Well, this is so for me. I don't have a very sensitive sense of smell. But there is a little cool taste.

Valeria, thank you very much for such a detailed description of the preparation.
I keep staring at this recipe, but the discordance of the cooking process
strained a little. And yours is somehow completely intelligible and simply described.
Now I will definitely try!
Have you tried to take Belarusian oil too?
We now sell both 73% and 82%.

Valeria, thank you very much for such a detailed description of the preparation.
I keep staring at this recipe, but the discordance of the cooking process
strained a little. And yours is somehow completely intelligible and simply described.
Now I will definitely try!
Have you tried to take Belarusian oil too?
We now sell both 73% and 82%.

That nema for sho !!! This discord at first confused me. But I tried, tried and tried again. Wasted a lot of food. So I decided that there is nothing else for other hostesses as well as for me to translate products in vain. It would be black ingratitude on my part not to lay out my hard-won experience here. Because only thanks to this forum and the help of the girls, I now have my homemade breads, cheeses and much, much more.

I have never met Belarusian butter here (in Moscow). I have the impression that in terms of the amount of chemical products and lies on the labels (such as the composition of the products) Moscow is ahead of the rest.

Here, girls, are some of our conversations with a food technologist regarding dairy products:

- I do not presume to judge how it is in Russia (but something tells me that it is approximately the same as ours), but how can I believe, for example, the information on the packaging of the Zhytomyr dairy "Rud" (one of the largest in Ukraine), if they have on a pack of butter it says -natural, sweet and creamy, WITHOUT ADDING VEGETABLE FATS, and I know for sure that they buy 100 tons of milk fat substitute every month in Vinnitsa, and until recently they used palm oil instead, which the technologist does not hide them in a private conversation. And I don't really understand how, when purchasing 100 tons of milk every day, the plant produces 210 tons of finished products - milk, cottage cheese, kefir, yoghurts, and ice cream ... But I know which company supplies them with soy isolate and soy protein.
Do you know where the legs of the "cheese" conflict between Russia and Ukraine come from? Well, why did Russia refuse to take Ukrainian hard cheeses for the second time? Do you think politics? Oh my God! Everything is banal to the point of indecency. The contract specifies - from NATURAL RAW MATERIALS according to CLASSICAL technology (i.e., from milk, with a ripening period from 2 to 8 months, depending on the variety), but in fact they supply baked tofu, i.e., from soy protein with the addition of milk fat substitute and prepared using express technology by simple sintering with baking powder, so that there are holes inside. Well, we checked several games and said - thank you, but we have our own good - heaps. We would have what is written in the contract ..... And the Ukrainian side refused to let Russian experts into their factories to inspect production so that they could choose their suppliers. Only 2 factories agreed .... That's the whole "politics".


That is why I try to feed mine as little as possible from the store and as much as possible with my own hands. Thanks to this forum. Thanks to him, I can now do a lot of things.

Valeria, I took your experience into service !!
Once, when the mass was heated, the cottage cheese separated the whey and nothing happened !!
I wonder what was the reason for this?

And I made cheese for the first time. I didn't really like how I did it. The cheese turned out to be of normal thickness, you can spread it on bread, sweet - which for my taste is not entirely harmonious. You probably should either put less sugar than in the recipe, or you don't need it at all. And the cheese turned out to be some kind of slightly-slightly grainy, not quite homogeneous, although it was very carefully whipped with a blender. Well, the taste turned out to be not quite cheesy, closer to curd. She didn't lay the egg.
She took market cheese, you can't guess, but Ukrainian butter "President". In stores, we do not have a choice of cottage cheese in order to somehow choose and stop at one manufacturer.

[About coarseness]

Once, when the mass was heated, the cottage cheese separated the whey and nothing happened !!
I wonder what was the reason for this?

Girls, I'm not a pro, they saw how much I suffered myself, until I started to get normal cheese. I can make an assumption, but I cannot vouch for the accuracy of the forecast. Perhaps this is from insufficient or, conversely, too much soda. All curds have different acidity + different amounts of whey inside (that's why I always take the driest one - in washers). True, with a lack of soda, it is usually not the whey that separates, but simply instead of cheese, the curd oil comes out. And if there is too much soda, foam will go out during cooking. Therefore, for my curd, I selected the amount of soda by the "scientific" poke method. I have not come across the separation of whey during the cooking process, but I can assume that the cottage cheese was not entirely natural, with some kind of artificial additives.

The cheese turned out to be of normal thickness, you can spread it on bread, sweet - which for my taste is not entirely harmonious. You probably should either put less sugar than in the recipe, or you don't need it at all. And the cheese turned out to be some kind of slightly-slightly grainy, not quite homogeneous, although it was very carefully whipped with a blender. Well, the taste turned out to be not quite cheesy, closer to curd. She didn't lay the egg.
She took market cheese, you can't guess, but Ukrainian butter "President". In stores, we do not have a choice of cottage cheese in order to somehow choose and stop at one manufacturer.

I don’t put sugar at all.

About coarseness - all the same not shaken. How long did you beat? My combine whips 600 g into cheese mass for at least 5 minutes and at a very high speed. The whipped mass should be completely homogeneous - like a paste. It seems to me that dry cottage cheese cannot be whipped with a blender as much as with a combine. If you have a harvester, it is better to beat with a harvester - it will definitely work out evenly. If there is no harvester, then you can do as some girls wrote here. They beat with a blender as much as possible. Then they put it on the stove and after heating the cheese mass to a liquid state, they passed it again with a blender, without removing the pan from the stove, that is, right during cooking.

What the taste is not cheesy, but curd - this is definitely not enough soda for this particular curd. Try increasing the amount of baking soda. But increase it a little, don't overdo it. In this case, too much is bad. People wrote here that when they got a curd taste, they whipped this curd paste again with the addition of only soda and digested it. It seemed to work. I personally did not try to digest.

Here I, girls, read your memoirs about this cheese - and I just wonder how it worked out for me the first time. No extra pride, just a statement of fact.
Probably, the stars converged, or else faq ...
As far as I remember, I didn't put sugar, or at a minimum.
The first time I put 1 egg per 300 grams of cottage cheese, the second time I didn’t. I did not notice much difference in the result.
And she beat it 2 times - as according to the recipe - at first the whole mass, but not for long, maybe a minute.
And in the middle of the process, when the curd mass began to melt.

The cheese came out exactly as I wanted. It spreads slightly over the buffer and over the container (that's when you knocked out the spoon - and the next time you got it out - and it all leveled out again).
But it’s true, I still lacked something in my taste, I don’t understand something - either some kind of additive, or the usual flavorings with chemistry.

In general, one of these days I will try to do it again on the advice of Valeria - with garlic.

[Valeria +]

Valeria +
I whipped the cottage cheese with an immersion blender 2 times, the first time just the cottage cheese with the ingredients, and the second time when cooking, right in the pan when the cottage cheese had already melted. And whipped for a long time. Visually, the coarseness is not visible, but the taste is felt.
As for the soda, based on your advice, there is a discrepancy. I had a lot of foam in the pot while cooking ...

As for the soda, based on your advice, there is a discrepancy. I had a lot of foam in the pot while cooking ...

A lot of foam means too much soda. And you write down how much and how much cottage cheese you put. And what kind of cottage cheese was, in packs or washers?

[CurlySue]

In general, one of these days I will try to do it again on the advice of Valeria - with garlic.

CurlySue, you can add not only dry garlic there, but also everything that you love:
1.dry garlic
2. Greens
3. Dry herbs-seasonings (current if we put seasonings in a dry state, then we do it about five minutes before the end of cooking, so that they have time to boil a little and give their aroma)
4. Finely chopped mushrooms
5. Finely chopped Bulgarian pepper (I would also boil it for about 5 minutes)
6. Finely chopped: ham / sausage / sausages
7. And even !!! sautéed onion (well, at the amateur)

There are many options.

Valeria, of course, I understand that fillings can be anything.

And I already did it yesterday with dry garlic - on your advice.
But, either I put a bit too much (I had a portion of 300-350 grams of cottage cheese, I put about a third of a teaspoon of teaspoonful of garlic), or I got such a vigorous garlic (more likely the second, since I bought it by weight in a special seasoning department - not cheap), in short, the cheese turned out to be super-super garlic.
You can't smear this on bread anymore, but in a salad, or as I did yesterday: I boiled cauliflower, drained the water and at the end hammered in an egg, and this cheese, and stir it intensively over low heat for a minute - this is how you can!
In general, look, smell what kind of garlic you buy. If the bags contain all sorts of additives such as salt and anticoagulants ... then such garlic is not very sharp (I used to try to put such garlic in the borschik at the end, when there was no fresh one).
And if you take a vigorous one - like me - a little pinch will be enough.

But everything is perfect again in consistency - 100% processed cheese, stringy, not lumpy, without grains.

Here, I found another application for mega-night cheese - I made boiled beets, cut them into cubes, salted, tucked in a little rust. butter and this cheese. Delicious!

Delicious! For so long I was going to do, whether I thought it would work or not ...
But it turned out to be tasty and fast!

Thanks for the recipe! : yahoo: Everything worked out! Special thanks to Valeria for the advice: rose: I'm just so happy: girl_dance: The first time I cooked it from half the norm, suddenly it won't work. I cooked it later. There was a lot of cottage cheese.

And who knows: how to calculate the fat content of the resulting product?

Girls, my cottage cheese casserole turned out It can be digested again, do you think?

In, I have the same! Only yellow! But I won't have time to digest, we'll eat it.
delicious of course, but why did you get a curdled mass? Solid. I did it almost like in the recipe, salt, sugar (I put it in vain) and soda at the end, everything froze so much !!!! Oooh! And she cooked in a slow cooker in a slow cooker, the bowl there is good, nothing sticks!
So what could be wrong?

[Alla]

Alla, and yesterday I digested it again. Melted for about 25 minutes, added a little soda. It melted, but after the refrigerator it became like ordinary cheese, it does not smear on bread But still delicious!

Here's what I got

and the taste?

but after the refrigerator it became like ordinary cheese

It definitely does not look like melted. Rather like hard cheese. I don't understand cheese varieties, so I can't say more precisely

I am with a tremendous thank you! Helen, you did it perfectly! I did it in a milk cooker, after 15 minutes in a water bath it seemed to me that it was liquid, I blended it. She poured a mass similar to sour cream into a container. Overnight, it thickens a lot, rather it does not spread, but is superimposed on the bread Either because the cottage cheese was too fat, or overdid it in whipping. Made from cottage cheese "House in the village" 9% (in washers).

Here

It definitely does not look like melted. Rather like hard cheese.

I have it about 5 times, and ALWAYS it turns out like melted cheese, with a fluid structure.

There are a couple more thoughts, suddenly someone will help:
since almost everyone makes a portion less, by 200-300 grams, so as not to "spoil the food in vain", then the stirring period after the start of melting should be reduced by 3-4 times, respectively, 3-4 minutes maximum is enough for me. The main thing is to bring it to a slight bubbling, and that's it.
Perhaps someone comes out too thick - you digested it.

I have a liquid, just like melted Viola,
today made with Provencal herbs.