Homemade processed cheese in a milk cooker

Marish. why do you need to cook cream? Add them to the ready-made cheese. So the mayonnaise is diluted so that it is thinner.

[angry letter]

clean the box !! Can't those angry letter roll !!!

Oh ...

But I cleaned the drawer anyway ...

ShlitI your angry ...

Well, that's what I wanted

Say, when the cheese is ready and has cooled down a little, eh?

... Or do you mean the already cold cheese to be diluted with cold cream?

Yes, it cooled down a little ... literally 5 minutes.

And I could not resist - I bought a milk cooker !!! So far, I'm only using porridge for a smaller one ... My Boshik blender / mixer was covered with a copper basin (by the way, I cut a nail in it, too, without disconnecting from the electricity), I ordered a planetary mixer, but there is no blender ... buy, probably .... I really want to make a bit of cheese))))

[Yana]

Yana, Congratulations! Today. by the way, I saw them on sale in Auchan.

(by the way, I cut a nail in it too, without disconnecting it from the electricity)

Sisteraaaa !! I now turn off ALWAYS !!!!!!!!!!! So there are pieces of silicone in the cheese before your eyes.

Sisteraaaa !! I now turn off ALWAYS !!!!!!!!!!!

and I turn it off))) The nail grew back for three months

and I disable)))

one tablet is enough! (from)

Little boy, I can no longer reread everything again. You seem to have written that now you don't cook cottage cheese in milk beforehand? Or it seemed to me? And what is the general point of this step? I came close, I want to start cooking right now, but this milk does not give me peace.

Anya, I just cooked it. Now I do it without a stage with milk. I melt the butter. plus soda, salt. Stirred with cottage cheese. If the cottage cheese is hard, then at the first stage I just mix it with a spoon. I cook for 5-10 minutes, blender, then again for 5-10 minutes. again with a blender.

And what is the general point of this step?

The point is to separate the whey to make the curd drier. Then the cheese will have a denser consistency at the exit.

Ha, I want to try without oil at all - I'm on a diet (already -10kg). Someone wrote. which turned out fine.

Oh, well done! Then all the more it is not necessary to cook with milk. Tell me how it goes!

I have 1% Savushkin product. I want to walk with the Kenwood potato grinder first. You can't stand between boiling 1 and 2, just blender, right? And what does it depend on: 5 or 10 minutes? Already licking my lips, imagining tomorrow's breakfast (just had dinner).

And further. so as not to miss with soda: half a spoonful or 1 tsp? I remember your relationship with salt

1h l. I put soda on 1 kg of cottage cheese. Now I do not measure the time at all. I go up and look, when the top "grabs" a little and, as it were, "rounds out", then I blender. Do 5 minutes first. The longer you cook, the harder the exit.

Now I do not measure the time at all. I go up and look, when the top "grabs" a little and, as it were, "rounds out", then I blender

Ksyusha, so you put everything in melted butter and leave it on the fire? Do not stir during the 1st and 2nd brews?

Marish, here I wrote and showed how I am doing now: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=388772.0... I do not interfere with the cooking process.

I do not interfere with the cooking process.

And I interfered ... Now I won't either.

[Oksanochka]

Oksanochka I have not read the entire thread, so I would venture to ask. From the last messages I realized that you are already cooking without milk. Say, in the end it looks like a Linadoc recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389262.0.
... I cook exactly according to him, But I want to get cheese like yours in the first post, harder and with holes, so that I can cut it in pieces

[Tata]

Tata, yes, I cook without milk and it turns out soft, similar to Linadoc. To make it harder, it is necessary that initially the curd be drier (grains) and cook with milk.

So I got it solid. which can be cut:

Cool! How did you make him this way?
It looks like a Russian one with holes.

I just poured the cheese into a bowl to cool.Made from two packs of yogurt 5% and one Blagoda, let's see what happens - soft or hard

How did you make him this way? : w

Lenchik, I didn't do anything on purpose. Initially, the curd was dry and crumbly. Cooked in two stages with milk.
But we like the soft consistency more, so I cook now without milk.

Marish, how are you cooking?

And I want to please dieters: the cheese is delicious from 1% cottage cheese without adding oil. Once more smeared, another time - denser, but still smeared - in short, cheese of 1% fat, quite worthy of our attention.

Marish, how are you cooking?

Ksyusha, just like that in Teskom's milk cooker and now, like you, I don't bother him. The only thing is, I add more salt. This one turned out like Viola cheese
But, for some reason, it bakes a little at the bottom of the saucepan ... Probably, we need to make the fire less ...

Probably need to make the fire smaller ...

And after boiling, you don't turn down the fire ?? It doesn't stick to me.

Anya, is the technology the same? Blender cooking?

I reduce it to a slight, slight whistle, but I think, in general, I should leave the smallest fire.

[Anna1957]

Anna1957, pliz next time take pictures of the process, I also want 1% cheese ... (from Monday, as always). And describe "lope to hang in grams."

Virgo, with the pictures I have, I will not promise. And the technology is like that of Mistletoe - we cook-blender 2 times. Proportion: for 1 kg of cottage cheese - 1 tsp. salt and soda. Everything is extremely simple. Cottage cheese was in the washers Belarusian Savushkin product Khutorok and Slavic traditions (if I'm not mistaken). I did half a kilo. I read on my weight loss website that agar is added to improve the structure, but I myself have not tried it.

[Oksanochka]

Oksanochka the cheese turned out as I wanted!
At the second stage, after the rewinding, it was as thick as hard dough. Even during cooking, it did not really melt, only at the edges. I had to interfere all the time. It is impossible to turn a blender. I reached for him with long films. And froze on the fly. Just right to chechil pull Barely put him in a box. I don't know if I can take it out. It is similar in color and consistency to hard cheese. Looks like she wanted and got it. It will cool down, I'll take a picture if I can take it out

what she wanted, she got it.

Be afraid of your desires! (from)

[Oksanochka]

Well, here he is my cheese. Delicious, tender, easy to cut

Oksanochka Thank you. Your and my labors were not in vain.
It's so cool, so interesting. And how useful. Healthy food, lots of positive emotions. At least a cow backwater.

[Tata]

Tata, great cheese turned out !!!

At least a cow backwater.

yyy .. goat .. on the balcony.

Girls, hello everyone! I have already made this recipe several times, now in a milk cooker, then in a slow cooker. I make cottage cheese from homemade milk and the rest of yogurt, and then again cottage cheese + milk, and then melt it with butter + salt + soda. Delicious! But! Do you think you can skip the second stage with milk? If you make cottage cheese yourself and melt it well, can you immediately melt it or will it be garbage? I have not tried it myself yet, I always spoil products in experiments.

[Olyalya82]

Do you think you can skip the second stage with milk?

Olyalya82, I have skipped this stage for a long time and cook like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=388772.0... The result is a smear-like consistency like Almette's. I cook without a break, we finish one, immediately put on a new one. If you want to be harder to cut. you still need to cook with milk.

Thank you! I'll try again.

Good luck!

Today I made cheese from cottage cheese Village Zelenoe - it did not melt at all. For half an hour, I probably warmed it up in a milk cooker. Do not buy. Before that, everything turned out from cottage cheese of other brands.

It is a village - a village ... huch green, huch gray-brown.

Little one, thank you for the recipe! Sednya cooked in 8 minutes! Without stage 1. It turned out delicious, shiny and semi-soft, I would say so. True, I got a little primed, next time I'll make the fire quieter. Skusnaaaa

[Sveta]

Sveta, glad you liked!

Without stage 1.

I eliminated him a long time ago. how class !!

[Omela]

Omela, sorry for the stupid question, is it necessary to cook in a milk cooker? And then I already rushed to the Yandex market, and there are so many of them

Ella, I wrote to you in cottage cheese that I cook in a water bath from two pots, when there is no milk cooker. On page 12 of the photo.

I read it up to 9 pages and ran to cook cheese))) True, I don't have a milk cooker ... I will have it in a water bath.

[Marina]

Marina, yes, you can make a water bath from two pots, here I showed: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=388772.0

[Omela]

Omela, thank you very much for the recipes and for the information!
P.S: I've been driven crazy already))) Now cottage cheese, then butter, then cheese oh-oh)) and also ham)))

More bread, tea, coffee.

Thanks a lot for the recipe! Delicious! It turned out cheese! It tastes more like purchased suluguni ... I made 5% of Belarusian Gorki cottage cheese. In a water bath, in a slow cooker.

[Marya-83]

Marya-83, Marina, really hard cheese turned out! I once had one too.) What technology did you use? Short or Weighed?