Processed cheese (multicooker-pressure cooker Steba DD1)

[Tatyana]

Tatyana, Congratulations! Girls, you have to stir very well at the beginning when adding the melt mixture or soda, and at the end when the cheese has already melted. I always add cream at once and everything swells up remarkably. In the end, I use a submersible mixer and get a whipped airy cheese. Quenching with lactic acid differs from quenching with citric acid in the result - you need to get exactly sodium citrate. Cottage cheese is almost always of its own, fat content is 15-18%, from fat-free it is poorly obtained.

[Linadoc]

Linadoc, Thank you

[Linadoc]

Linadoc, thanks for the recipe! Everything worked out the first time. The staff has just started to use, the results are pleasing.

[Valentine]

Valentine, to your health and bon appetit! So you have good cottage cheese!

hmm .. but I didn't succeed, Vkusnoteevo took the cottage cheese, as there was cottage cheese, and remained, blendarnula so that the lumps of cottage cheese crumble, and so .. no uniformity, on the tongue grains of cottage cheese are felt ((

on the tongue, grains of cottage cheese are felt ((

A check mark means the temperature is not the same, the melting has not gone. When T 80-858C is reached, you can see how it melts.

Linochka, I think that the cottage cheese is not the same .. I will definitely repeat, I turned out exactly the same as Almette cheese))

I got exactly the same cheese Almette))

Most likely, the cottage cheese was not greasy (little will come of low-fat cottage cheese) and still undercooked (this comes out when heated to 75-80 * C).

Linochka, I do not have the Slowing mode in the multicooker, so I made milk porridge in the mode without boiling, periodically turning it off and on again, so it gurgled, after that I read what was possible in the Stewing mode in a water bath. Curd was 9%, in the next. once I will buy Belarusian cottage cheese.

Girls, sobbing Zaporola 0.5 kg of delicious homemade cottage cheese. To begin with, there was no 20% cream at home, I added 35% parmalat For swelling, it stood for 1.5 hours, to be honest, I did not really notice the swelling (with the naked eye, can you see?) I turned on the languor 82 degrees 15 minutes. According to the recipe, the creamy does not interfere too much, well, I was distracted by something. I woke up a minute later from the seething in Shtebe - and there was a thermometer 97 !!!! shows !!! I started to stir intensively, but it was too late - the cottage cheese was boiled along the way. I honestly withstood all 15 minutes. During this time, the temperature dropped to 82 and again rose to 96 ((((This is the only way for me? Maybe the lid had to be closed? The result is boiled cottage cheese, I don’t know what to do with it now. translate products.
What is my joint? In cream? Maybe she didn’t hold it during swelling?


So I wanted homemade cream cheese, but I got garbage and left everyone without cottage cheese ((

[Irina]

Irina, calmly! Turn on the mixer and intensively whisk your "boiled cottage cheese", transfer it to the container and to the refrigerator. Everything will be OK! Next time, put 80 * C on heating.

[Linadoc]

Linadoc, so 10 minutes whipped immersed ((Grains still remained. Of course, I set it to freeze, but it seems to be no use. I read the topic, on the previous page, too, with the melting mixture did not work ... Maybe I have the same joint?

on the previous page, too, did not work with the melting mixture .... Maybe I have the same joint?

Yes, I wrote somewhere that it is better to use a melting mixture for ordinary melted one, and for butter it is better to just use soda. Nothing, it will still be delicious.

[milka80]

milka80, and what freshness cottage cheese ?! Somewhere in the subject they wrote that you need to withstand the cottage cheese (5 days), and then cook!

milka80, and what freshness cottage cheese ?! Somewhere in the topic they wrote that you need to withstand the cottage cheese (5 days), and then cook!

It was exactly three days from the moment they brought it. I admit that another day at least until the day of purchase.

Girls, where can you let him in? He still stands in my refrigerator .... Or can you safely throw it out?

Maybe in the dough: bread, noodles ...

Girls, and if Shteby is not, then what to do? The cartoon is the simplest, like Scarlet

Girls, and if Shteby is not, then what to do? The cartoon is the simplest, like Scarlet

Are there programs where you can change the temperature? there and then it is necessary to withstand a certain temperature. or do not in a multicooker, but in a milk cooker on the stove

Thanks for the recipe !!! I just cooked it. It's not cold yet - but the sample has already been removed) It turned out gorgeous!
Homemade cottage cheese - lay in the freezer for about six months forgotten)))
I took the recipe with hard cheese. All according to the recipe.
But! A little (1/3 tsp) was additionally sprinkled with soda. And it was too lazy to grind hard cheese in a combine, but I could not rub it - it was chopped) So I just cut it finely.
I kept it for about an hour. Interfered periodically.
Then I switched on the "Simmering" mode for 15 minutes at +85 degrees. She waving all the time. From 60 degrees it began to melt.
In 11 minutes everything was ready. Flavored with a small amount of black ground pepper + green onions.
Next with cream)))

And one more thing: I didn't beat it with a blender (again, because of an acute attack of laziness), but even so everything melted into a homogeneous mass) and cottage cheese and butter and finely cut cheese.

[Brunette @]

Brunette @, well done! I am glad that everything turned out well!

today I also ventured to make cheese for the first time)) I dreamed for a very long time, but did not dare .............
the cottage cheese was homemade, the cow is familiar)
but nothing from the very beginning worked out according to the recipe - I didn't even know when it would start to melt, it was small grains and all the time some white water was released ((
then I freaked out - I put it on Fry and added half a spoonful of soda, so it boiled up and climbed up - almost jumped out of the pan - there was so much foam - horror ... I turned off Steba and pulled out the bowl, waited until it cooled down and drained part water. I put it on the Fry again and cooked it for a few minutes and stirred it - now everything worked out, I poured the cheese into the container, the water still appeared on the sides, but then miraculously disappeared ..)))))) when everything had completely cooled down, smooth melted cheese came out like Amber, delicious !!!
thanks for the recipe!
you need to adapt to your cottage cheese - sometimes you need to increase the soda.

: girl_blum: Here is a clever girl !! She got used to her cottage cheese and her Shtebe! Now there will always be your own processed cheese. You have to try the melting mixture, then it might be easier. Anyway with your cheese!

[Linadoc]

Linadoc, so I made the melting mixture from the very beginning, everything was according to the recipe, and according to option 2)) but you can see the cottage cheese was too wet - not squeezed out of me, so there was a lot of water .. but it did not separate, but the cottage cheese was in it as if monolithic and cooked in grains, like the girls here, too, it was like that .. and I could not drain it - it did not separate already, and only the addition of another half a spoonful of soda released it ...

And I made the sauce from them for potatoes - delicious

Can I have a sauce recipe?

sauce recipe?

Fry onions in butter, sprinkle with 1 tbsp. l. flour, still fry until the flour is yellow, add cream or fat milk about 1 multi-glass, you can dry dill a couple of teaspoons and 2-3 tbsp. l. processed cheese. Mix everything vigorously until a uniform consistency and warm up for 3-4 minutes. Everything is ready

Thanks for the recipe! Made in Philips HD3060 / 03. Our slow cooker coped with a bang, did not mix at all. I did it on the * omelet * -80 * mode for 30 minutes. The last picture shows that he began to freeze even in the process of knocking down. I made from 300 grams of cottage cheese * khutorok * 1%, instead of cream I added sour cream. Now - in the refrigerator.

[Olga]

Olga, excellent result! To your health!

Thanks for the recipe, I took it as a base but added boiled condensed milk.Uraa turned out to be Omichka cheese. In Germany, I have never seen it in Russian stores, and my elder son remembered this cheese ... once I took Omichka from Russia, but now we ourselves with a mustache .. unfortunately did not figure out how to insert a photo.

[Anastasia78]

Anastasia78, I'm glad that everything worked out. True, I have never tried it with condensed milk, but I often make melted cheese, with dill and basil. Just yesterday I cooked another half a kilo for tasting at lectures for large families. More than half is left, now there is something to spread on bread in the next couple of days.

here he is my beauty .. gentle caramel

[Anastasia78]

Anastasia78looks great. Bon Appetit

[Linochka]

Hurrah!!! How many times have I tried to make melted cheese .... nothing worked ... I don't like the taste, then the smell, then something else. And here the first time, but what. It turned out two containers of "Highland" cheese, the bottom of which was not allowed to cool down to the end. The husband and children were taken away for sandwiches. In the end, the husband wielded not with a knife, but with a spoon. So that Linochka, MANY THANKS for such a delicious treat

[Anyuta]

Anyuta, I'm glad that everything worked out right away! Cook for health! I often do a lot at once, everything is eaten clean.

[Linadoc]

Linadoc, Lina, I did it according to the second option, but I got it fused like Amber. Why do you think?
Overall, I am happy with aki an elephant. Because according to another recipe I did not succeed at all.

[Yulia]

made according to the second option, but received fused like Amber

Yulia, most likely your cartoon overheats, that is, gives a temperature higher. But that's okay. Either set the temperature lower, or shorter warm. But it still tastes good, I have a 300 ml jar for a couple of days. But with his own, "correct" bread, so it is not reflected on the figure

[Linadoc Lina]

Linadoc Lina Thank you very much for such a wonderful master class in cheese making. I have been cooking according to these recipes for the second year, and I just came to say thank you. I cook cheese all the time, I tried different cottage cheese and only once the cheese did not work at all, of course homemade cottage cheese is beyond competition - always an excellent result. since last year I cook cheese in Kenwood 096, very convenient, there is no photo yet.

[Tatyana]

Tatyana, glad that the recipe came up! Cook for health!

[Linadoc]

Linadoc, Linochka, made cheese today from homemade from store-bought cottage cheese (2 parts of milk and 1 part of yogurt). The cottage cheese turned out to be sweetish-bland, very creamy, without a hint of sourness, and I did not weigh it very well, so as not to add sour cream, but only jam or berries
It turned out taking into account such a soft curd, almost 1 kg. From half melted cheese according to the first option with cheese (gouda-fine grater) with the addition of 1/2 tsp seasoning for minced meat. The mass swelled for 3 hours. After 2 hours, the mass was absolutely homogeneous after infrequent stirring question 1-readiness of the mass - homogeneity? , put on languishing + 85 * for 10 minutes, of which 5 minutes is intensive (without fanaticism) mixing, more so that it does not stick to the bottom and walls. But, despite the initially homogeneous mass, it did not last after 10 minutes for a spoon. Added 2 minutes - no changes, added 3 more minutes. At the last minute, whipped with a blender - it got better, but did not become a smooth, viscous mass. In total, the heating was 15 minutes. Question 2 - was it necessary to continue heating until the spoon pulls? Now poured into jars and the cheese is cooling. Question 3 - what role does hard cheese play here and can you do without it? I tried it right away - delicious, with a good cheese and mushroom taste !! (apparently from the seasoning). There is no graininess. Tomorrow I will unsubscribe according to taste and consistency already in finished form.
Please point out errors
original curd
still hot cheese
Exit 585 gr. Question 4. Based on the composition-500g cottage cheese, 100g cheese, 70g butter, I thought it would come out more
I liked the recipe, I will try it with not so soft cottage cheese and with cream too

[Marina]

Marina, well done, a decent result!
Now the errors:
one.too soft cottage cheese, whey will leave when melting, homogeneity and viscosity will not work.
2. the swelling is not particularly visible to the eye. This is when using a melting salt (sodium citrate) in production, swelling is visible on the eye.
3. there was no viscosity due to the too liquid consistency of the curd, the whey interfered. In addition, the addition of calcium chloride at the stage of making the curd helps the casein form "stringiness" later. In general, homemade melted cheese will not be as viscous and uniform as industrial cheese. Yes, this is not particularly necessary.
4. hard cheese increases the fat content and elasticity in processed cheese, improves its taste and is therefore used as an additive and in production. You can do without it. But with it tastes better and the consistency is better.
And I love a very creamy version and often do it with my sous-kind, finely chopped, and with herbs.

[Linadoc]

Linadoc, thanks！ I cooked both cheeses without problems, the recipe is very elaborate, in the evening I will try creamy in the cake.

[Tyetyort]

Tyetyort, Elena, I'm glad that everything worked out right away and the recipe came up!

[Linadoc]

Linadoc, Aaaaaa !!!!!! I came to swear, what is it? !!! For a week now, sour cream, cottage cheese and now cheese are not translated at home! !! And how to eat them without bread - I do - a loaf of kg for 2 days !!! This is something impossible! At night I never got up to the refrigerator, but here .... I know who is to blame !!!!
How to get in your pants?
Milk tightened - I try different t-turns out in different ways, but everything is so delicious. ... but I want to try now on goat's milk Kick me out !!!! I'm afraid to look towards the scales


Before, I just drank coffee, but now. ...
Ps: but I haven't made butter yet. ...

[Marina]

Marina, Calm, only calm!
There will be no harm from our natural milk! Even "bad" cholesterol will not rise. It rises from trans fats and sugar, but they are not in our milk. And bread, if not made from refined flour, is also not harmful.

[Linadoc]

Linadoc, Linochka, I dug up information about sour milk (and how I used to live) into a sclerosis, there were several questions-
1.if the milk is fermented cold, from the refrigerator, how do the bacteria feel until the milk warms up to room temperature (just a longer process?
2. from the point of view of a larger yield of cottage cheese (for melting into cheese), which is preferable - sour cream or thick kefir (homemade) or is it more about the fat content of the final product?
3. And lastly, is there any point in trying the resulting fermented curd or still raw whey in order to guide the acidity of the future cottage cheese

1. When fermenting cold milk, the fermentation time increases by 1-2 hours due to the time for warming up to working T.
2. I repeat: for the preparation of processed cheese, the curd must be weighed well, because the excess whey prevents the formation of a smooth, uniform mass of processed cheese. Sour cream is preferable due to the fat content - the plasticity of the cheese will be higher.
3. doesn't make sense.

[Linadoc]

Linadoc, thanks, I thought so, but I had to make sure
Borrowed a little melting salt - made curd cakes, other things being equal. So - with floating salt, the cheese turned out to be not so uniform on the fault, it is cut without crumbs, but something similar is present in the form of small (insignificant) fragments, slightly less glossy. On bread, both cheeses are smeared, but with floating salt it is necessary to smooth it again with a knife. The taste is almost the same, there is no soda taste or its traces or smell. Made without the participation of hard cheese. This is in order not to bother buying floating salt, soda does an excellent job with the task. I am writing without a photo, I did it spontaneously at a party, and tasted it there

Well, finally, from 3 times it turned out as it should! It went through the whole cycle, from milk, souring, getting cottage cheese, butter (previously) and processed cheese.

[Linadoc]

Linadoc, this is not a recipe, but a HORROR! The drug is frank! Addictive.I don't like purchased cheeses, they don't taste good for me, but THIS ... I cooked it again. Already a kilogram. With your own bread ... Creamy, soft-airy consistency ... Ambrosia! Take this cancellation I'll stop climbing through the door!

[Tyetyort]

Tyetyort, Linen, I will no longer publish ambrosia recipes! True true! Well, if only semi-ambrosia. And you go sideways in the door, carefully so as not to demolish the jambs

[Linadoc]

Linadoc, this is something. I did not add hard cheese. Even tastier ... Cats have a choral hysteria: mother, give me! I almost dragged the small one away from the multi ... How to live on？ They climb into my mouth! She ate with a spray in her hand, fired back. : girl_cray: I'll show you a little one at the same time.



Here. Mars.