Elven
Linen, and I did the full norm. For me, it did not melt in 15 minutes, but was grains. I'm on the trail. I re-melted it a day, so it only melted after 25 minutes, and when it cooled down it became solid.All the same, it seems to me that it was in the cottage cheese
SchuMakher
Linen, and from the keel, so the kilo comes out?
Elven
Oh, and I didn’t think of weighing the final product; my 1.5-liter container was almost full.
CurlySue
Quote: Elven
Len, and I did the full rate. For me, it did not melt in 15 minutes, but was grains.
And I had it in grains in 1-2 minutes after it began to melt, and I still had a good time with a blender,
therefore, advice: with a blender it is POSSIBLE at ANY stage, even if it already starts to boil - the blender will definitely not do anything, just remove it from the heat.

I always do it for a small portion, because only I love him (my husband does not), and I ALWAYS GOT exactly what I need from DIFFERENT CURES - a thick, viscous, smeared mass, like in melted liquid curds (not those in the foil, and those in the boxes).

So I’m writing so that they don’t give up, if it doesn’t work out once, try again.
Elven
Quote: CurlySue
So I’m writing so that they don’t give up, if it doesn’t work out once, try again.
No way! Although it is not smeared, it is still delicious. I will definitely repeat. Tomorrow I'll pick up my milk cooker from the post office and melt cheese again
Quote: CurlySue
And I had it in grains in 1-2 minutes after it began to melt, and I still had a good time with a blender,
I blended it 3 times, but all the same it remained with grains (this is when I melted for the first time). Perhaps the temperature was not enough for melting
Thank you Len for the advice
I will definitely unsubscribe later what happens in the milk cooker
katerix
Lena you didn't have dry cottage cheese, hence the formation of grains ...
The butter was broken down by the whey, hence the density of the cheese was not smeared ...
Put all components immediately before heating !!!! This is the key to success !!!
CurlySue
Quote: katerix
Put all components immediately before heating !!!! This is the key to success !!!
I don’t understand, but what is the secret? what, someone separately lays them down?
Even I do not know what it is - this secret, because I always succeed in it, it is difficult for me to advise something sensible ... only guessing why others cannot.
A friend wrote today: they cooked melted cheese, from homemade dense cottage cheese, with homemade good butter, and it stratified and gave whey ... But they said that the cheese was pressed and it turned out like "Suluguni" - also delicious.
katerix
You asked yourself and answered Elena yourself !!!!

Observe the messages and you will see the same errors all the time, from this and the result for the majority
The first is incorrect mixing of ingredients, the second is products with increased whey (butter or cottage cheese), the third is heating !!!
Homemade butter can never be higher than 60%, which means excess whey, which is contraindicated for processed cheeses, then the cottage cheese needs to be aired or dried ... Fresh cottage cheese is also not suitable here ... If it is too low-fat, then it is better to increase the amount of butter for a more pasty mass ...
And again, I repeat, the recipe is so perfectly served that you can screw it up at will without adhering to the author's recommendations !!!
SchuMakher
More, I am reporting .... I did it, it is cooling down, but I have the impression that I digested it a little, but at some point he began to "crumble" and I spread it out .... That was smooth, and then he became coarse. .. Mlyn ... tomorrow I'll try it out, unsubscribe, but finally I’m going to feed Lenka, she mustache a sist)))))
koiiika
I want to say thank you for the recipe! I made half a portion of cottage cheese, the result is excellent.I want to clarify the time: the product turned out in about 5-7 minutes and I took it off the fire, considering that the indicated 15 minutes is for the "full" version of the recipe. Or was it necessary to endure the specified time anyway?
Tricia
Helen, kolenkoThank you very much for the recipe!
katerix, KatyushaThank you very much for the detailed reports, bug fixes and encouraging speeches. Without your message, I would not have dared to cook even such an elementary cheese
Thanks to all the participants of the topic for sharing their experience and observations!
So I got my hands on it!
Made from 600 grams of Piskarevsky cottage cheese 5% fat (3 packs of 200 grams), which many scold for unnaturalness.
70 g Dmitrov butter 82% fat, 3/4 spoon of soda, 1 tsp. salt and 1 tsp. Sahara. I decided not to add the egg. I took 1 tsp from the additives. ground white mushroom dust, 2 pinches of marjoram, 1 pinch of paprika.
I followed the cooking algorithm as in the recipe, only I could not beat all the ingredients into a homogeneous mass without lumps at the beginning. I was upset, because the cottage cheese was interspersed with hard grains, I thought the cheese would be grainy.
After 3 minutes in a water bath, everything melted noticeably and I decided to blender to break up large hard grains. At about 7 minutes of heating and blending, the cheese acquired the necessary plasticity, uniformity, the inclusions dispersed. After reading the comments, I added 1 tbsp. l. corn oil, so that after cooling the cheese does not turn into "Friendship" in foil, but remains "Viola" / "Amber". With my proportions, the result is a poured "Amber"! No extraneous odors, no soda smell, only the smell of delicious fresh processed cheese!
She poured half into small flat containers, poured mushroom powder, marjoram, paprika into the other half, blended. The smell is divine! The taste is no worse!

Husband highly he was surprised that in 5 minutes, before his eyes, cottage cheese and butter became a real store-bought melted cheese without difficulty and fuss. Magic straight, alchemy!

I understand that my review is already very enthusiastic, but the process of turning cottage cheese into processed cheese is real magic. And for aspiring alchemists like me, every success is a real victory over their culinary darkness and roughness.
katerix
Anastasia, congratulations on the excellent cheese
SvetaI
kolenko, Valeria +, thanks for the recipe. I took dry cottage cheese - Ostankino selected 9% and Brest-Lithuanian 3%, together it turned out half a kilo, 75 grams of butter, a teaspoon of salt and an incomplete teaspoon of soda. My spoon is cylindrical, from a bread machine. Mixing everything with a blender without fanaticism and heated in a water bath for 15 minutes. Already after 10 minutes the mixture became absolutely homogeneous. When it cooled down, it thickened, but it remained smeared, only on top of a denser layer about a millimeter thick. How to cool properly so that there is no crust? It tastes like real processed cheese from Soviet times. I will repeat, try herbal supplements
Marina111
Hello everyone! I had 18% cottage cheese, curdled when heated, that is, the mass turned out to be grainy ... Is this the end?))) Throw away or cool?
Anna1957
Quote: Marina111

Hello everyone! I had 18% cottage cheese, curdled when heated, that is, the mass turned out to be grainy ... Is this the end?))) Throw away or cool?

Walk directly on hot with your foot - there will be a homogeneous mass.
PapAnin
Quote: Anna1957
Walk your feet right on the hot -

Yeah, with a foot ... hot ... or better with two ...

Processed cheese A la Viola

Anna1957
Quote: PapAnin

Yeah, with a foot ... hot ... or better with two ...

Processed cheese A la Viola

Yeah, I expected such a reaction. I'll clarify now: a foot from Ken
CurlySue
Quote: Anna1957
I'll clarify now: a foot from Ken
And from Barbie nothing nizya?
Anna1957
No, well, I don’t know such a blender, I have Ken.
Karpenko *
Triciawhat can replace corn oil?
Tricia
Karpenko *, Tatyana, any refined vegetable. I had corn, and I added it.
Karpenko *
I just cooked it, but I can already see that I have to cut it! And so I wanted to spread it on a piece of bread ...
... Time passed, the cheese cooled down. And safely became a casserole
Karpenko *
Yet I DID it! I digested and added some more baking soda.The cheese is just super!
ANGELINA BLACKmore
And I have my good word to the author !!!!!
I read-read the forum yesterday ..... somehow it was restless in my soul .... and at the same time this very soul was eager (all night) to cook cheese. On a broad day, I ran for cottage cheese and butter (regular store cottage cheese 5%, not dry, not wet, butter 72%) I gathered my courage and started cheese-making. I dumped all the products, according to the layout, into the pan (I decided not to use the egg). I ground a blender with my foot. And put it in a boiling bath. I immediately set the timer for 20 minutes (taking into account - while the mass heats up) I interfered with a wooden spatula. Everything melted down. The stringy mass was poured into a rectangular shape. Immediately, the surface was covered with a film, as if on boiled milk. The consistency and smell of the mass is delicious. I will inform you about the results of tomorrow's tasting.

Well .... the husband tasted it. Sheer delight.
Processed cheese A la Viola
The melting turned out to be of high quality. An order came in for filled cheese.
THANK YOU LENOCHKA!!!
Processed cheese A la Viola
Korata
I saw this recipe elsewhere. For a long time she began to make cottage cheese herself, and from the leaven for cottage cheese. In general, I made it straight from the tin and immediately - drank for cheese. For 50 minutes I was spinning everything in a water bath - cottage cheese and that's it. I didn't want to melt. (in the end, of course, it was also delicious, but I wanted it melted) All the same - I added fried champignon, parsley with dill. And that's all. But I think - there should definitely be such a recipe on the bread maker and everything has already been sorted out grain by grain. Came here and for sure. I'm not the only one. I realized a mistake - you can't have fresh cottage cheese. In general, I went to the store today. I bought two packs there. Was going to do. And damn it. I look at the date - and it is today. Never in this store was this fresh)) well, I returned it back to the refrigerator to lie down for two days)) It's not destiny for me to try normal melted
Smile
And I got something in between: wow: between melted cheese and mazyukalny: the upper part is denser, and the lower part is well spread, I conclude: I overcooked a little ... I should have removed five minutes earlier!
I will cook more with great pleasure.
Lenochka, kolenko, huge gratitude for the recipe!
May @
I usually cover the container with cheese with a paper towel so that the crust does not dry out and the condensate remains on this cloth. And when it cools a little, I mix it. Then it is all homogeneous.
SvetLanaSSh
Anna1957, PapAnin, CurlySue, uhahata with you girls Legs need to be protected


Added Sunday 15 Jan 2017 10:33 PM

Anna, Ken is not only a blender, but also Barbie's husband)) Puppet characters.
Anna1957
Quote: SvetLanaSSh
Anna, Ken is not only a blender, but also Barbie's husband)) Puppet characters.
Yes, I know. I just wanted to joke about And PapAnin is not a girl here, he is Anin's dad.
SvetLanaSSh
Anna1957oh ... dad ??! I saw it was George. What is it, I’m hiccuping with laughter now, but it’s time to sleep. Men on our HP are so rare that you forget to look at this girl or dad in the "profile"
Smile
Quote: May @
I usually cover the container with cheese with a paper towel so that the crust does not dry out and the condensate remains on this cloth. And when it cools a little, I mix it. Then it is all homogeneous.
Last year I cooked melted, according to a different recipe, so it smeared perfectly, although it should have been hard. But then I did it in a water bath, and this time, in a milk cooker - it takes less time ...
Lyolya)))
Thank you so much for the recipe! : girl_dance: Made for 300g of cottage cheese (30g butter, 3g salt, 2g soda) without an egg. Cooked for 5 minutes. The result is melted amber: yahoo: Very tasty !!!
Medunika
kolenko, Lena, I carry my enthusiastic THANKS! I found homemade cottage cheese in the freezer, did everything according to the recipe. I pierced the finished product with an immersion blender, all the grains were gone. I cooled everything in cold water, there was no crust on top. Miracle recipe!
M @ rtochka
I'm in the losers club too
It boiled for 20 minutes, read the 3rd page, added more soda, put it in the pan, and still does not melt. To be honest, I'm a little shocked, because I take milk from the car, they carry it from the state farm.And what are they carrying? that it doesn't melt ...
I'll go on reading)
Anna1957
Daria, I also did not melt once. Since then, I have been making only from Belarusian cottage cheese such as Savushkin, Slavic traditions - there have never been punctures.
Windicy
Hello. Yesterday I bought homemade fresh cottage cheese 500 gr. The cheese didn't work out. It turned out to be a liquid mass, it did not thicken overnight. The question is, how can you use it when baking bread? Need a recipe, bread machine - Redmond 1908. New to baking.
Smile
Quote: M @ rtochka
what are they carrying? that it doesn't melt ...
M @ rtochka, we found a "milking herd" in a barn, in the middle of a field, and in it there are deposits of bags of dry milk - such, here, a store "farm" is safer, it is, at least pasteurized
Quiet
Good afternoon everyone!
Has anyone tried to make this cheese from kefir curd, which is from frozen kefir? If this has already been discussed, poke your nose, plz! Thank you!
Windicy
Thanks for the recipe, the cheese is delicious. I always make from village cottage cheese. The cottage cheese is always fresh (one day they do it, the next day they sell it!) Therefore, at night under a press, whey into bread. The next day I melt it. The drier the cottage cheese, the harder the cheese, sometimes you have to add whey back. I add whatever I can think of to the cheese - greens, fried mushrooms, dry smoked sausage, paprika, pepper, dry garlic. Last time I added sunflower seeds, it turned out deliciously. But it all depends on the cottage cheese, the tastier the cottage cheese, the better the cheese!
Olga 85
Made from farm cottage cheese, it turned out very tasty. Thank you very much for the recipe, now I will do it often) by the way I did it with dried mushrooms, it turned out with a good mushroom taste.
Anna1957
Olga 85, and what is the proportion of dry mushrooms? Grind them into flour?
Olga 85
Anna, I had mushrooms already crushed into crumbs, not quite into flour. Put 2 teaspoons in 0.5 kg of cottage cheese
Anna1957
Olga 85, thanks, understood.
Irgata
So I sent this recipe as an example to the channel, the owner of the channel became very familiar in 3 years of "watching".
Her example of making a la Viola

the result is excellent.

But! Claim that exactly 1 tsp. for 500 g of cottage cheese - a priori the only correct - not true, because everyone has different cottage cheese, and store cottage cheese is different, and homemade too. But her remark that the curdiness of the finished processed cheese can be corrected by adding baking soda is a plus!
Natusichka
Quote: Olga 85
Put 2 teaspoons in 0.5 kg of cottage cheese
Olya, did I understand correctly that the mushrooms are just dried? So they're raw ...

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