Processed cheese (multicooker-pressure cooker Steba DD1)

[Masinen]

Masinen, yes, I already understood) But the market did not work out for me this time either. Made according to Lina's recipe. It's all about the cottage cheese, of course. I drained the water. but again there was not melted cheese and not a homogeneous mass in general, but fused grains.

I bought Yogurt 9% in a plastic triangular container.

Duc and mine were in a plastic package. Maybe it depends on the fat content? I had 5% and Mariska Joy also got 5%.

Girls, but how then, according to the prescription, to leave proteins for swelling? But my cottage cheese was definitely good.

[Elena]

Elena, I did it many times from Prostokvasheno and Dmitrovsky, everything was always ok. With weights, as when ... There is practically nothing to make homemade. Milk in Moscow is almost all with powder, even in soft bags. And the label "no milk powder" on the bags is often just bullshit. Milk does not turn sour. From the right milk, curd is more expensive than good meat)

This is what happens

Boiled cottage cheese. All in small crumbs, crumbly) Lina's technology was fully observed, she did it according to the first option. It's all about the cottage cheese. I took it at the collective farm market.

So, I just like Tatiana did it, it just became a very small crumbly cottage cheese, but I did it according to the second option.

Girlsiiii, I repent, kayuuuuuuus! I, it turns out, wrote in the wrong recipe that cheese turned out from Prostokvashino. It came only after this phrase:

Lina's technology was fully followed

I got in the wrong place, I'm sorry, scary! This Omelkin cheese turned out great from Prostokvashinsky 5% cottage cheese!
Aaaaaa, don't hit hard, I won't be big like that, oooo!

[Elena]

Elena, Here from Prostokvasheno (9% in a polyethylene triangular jar) I made according to a recipe similar (or the same) as that of Mistletoe, and according to Lina's recipe (I followed the technology completely) from market cottage cheese (supposedly homemade). The result is the same everywhere - finely grained boiled cottage cheese. And it's not about the girls' recipes. EVERYTHING depends on the curd.

And what is there to lose?

[Elena]

Elena, GY, buy a cow and her darling on the balcony

buy a cow and on the balcony of her darling

Aaaaa!

I had cottage cheese from my home cow, which was definitely not stuffed with anything and nothing was added to the milk, but it didn't work out.

I read in some recipe that the cottage cheese should not be taken fresh, but let it stand for several days, 5 days! So let's say that it's ripe !!!

Well, I have had it for 2 weeks already in the freezer. Since we go to our parents every 2 months and bring a new batch each time. Yes, you can probably guess endlessly here. I will try again.

Not in the freezer, but just in the refrigerator !!!

Oh how, when I take out cottage cheese from the freezer, I can eat it for a maximum of 3 days, then it smells like refrigerators for me, it is saturated with different odors, although I always store it in an airtight container.

Girls, and I did it again according to the first option, it turned out very tasty! spreads well on bread and processed cheese taste. She took goat curd from Izbenka. I did it strictly according to the recipe, I made the melting mixture and kept it for 1 hour, then on languor, everything was well dissolved and mixed, mixed and beat with a spoon, I don't have a blender.

[Linadoc]

Girls, and I did it again according to the first option, it turned out very tasty!

And I have already done it five times, and all the time on the second option. For the first time I took cottage cheese with a fat content of 1.8%, and the cheese turned out to be thin, but still very tasty.The second time the cottage cheese was already greasy, but for some reason (don't ask me why - I don't know myself) decided to slightly raise the temperature in Shtebe, and the cottage cheese was "cooked", and the cheese came out with grains, even a blender did not help. But then I did not deviate from the author's technology, and now the cheese turns out to be five-plus.
(I buy cottage cheese 9%, and with all my heart I hope that it is natural, since its shelf life is only 72 hours)
Linadoc, thanks for the recipe!

Girls, here I put on the languor in the stump at 82 degrees, but the temperature periodically rose on the display to 92-93 degrees, then dropped to 80. Maybe my identity was cooked, but the temperature below 82 cannot be set during languor.

[Olya]

Girls, here I put on the languor in the booth at 82 degrees, but the temperature periodically rose on the display to 92-93 degrees, then dropped to 80.

Olya, the display shows the temperature of the sensor, not the contents of the bowl. This was discussed several times in the topics about Shteba. For example, read the dialogue starting from this post https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=310154.0
Shteba normally keeps the temperature, but you still need to stir, and Linadoc I wrote about it in my recipe.

yeah, thanks, read it.

Girls, today I again made cheese according to option 2. Cottage cheese took the Belarusian "Slavic Traditions" 9%.
It turned out very well, homogeneous with gloss

[Biryusinka]

BiryusinkaOlka, well, prick, sho for cottage cheese, which always turns out?

Biryusinka, Olka, well, prick, sho for cottage cheese, which always turns out?

I share with pleasure: this is cottage cheese produced by the Agroholding "Rodnoe Pole"

(By the way, in terms of fat: I lied - it is not 9, but 5%)
It is dry enough, but at the same time very plastic and without grains. It seems to me that Prostokvashinsky is inferior to him in taste (but overtakes in price)

In Moscow it can be sold in these stores 🔗

Teeeek-s ... so write down and write me a dear et5proceeentafOlcanavra laaaaa!
Thank you, Olchik!

Today I made a pasty from a purchased type - figs did not work for you, it was the grains that remained. Previously, everything turned out from my own cartoon cottage cheese, but here I bought a special, check it out, CHECKED!
So the point is in cottage cheese, you have to make your own!

Oh, what have I done, put the cottage cheese in a slow cooker in a glass jar, it has already begun to melt, I decided to wait longer, so that for sure, and my cottage cheese separated from the whey, next time I will keep less, well, as they say, the first pancake is lumpy

Girls, I'm at the dacha, here is the 20th century, to go to the Internet you need to DEFEND LINE FOR THE PINE, WITH WHICH THE INTERNET CHECKS FROM A HEIGHT ... which you will climb !!! She defended, climbed about 12 meters! I cook here every day. Very fresh milk doesn't work !!! Milk should settle for 3 days. Lord, a bunch of mosquitoes climbed down (the neighbors promised me to give in, because I have a 23rd wedding year).

I have a holiday - 23 years of wedding).

Lynus, congratulations! We are almost the same age!
I WISH HAPPINESS, HEALTH AND SEA OF LOVE !!!

[Olya]

Girls, I returned to the 21st century for a few days (at work), finally read everything! Olya, from fresh cottage cheese (OWN !!!) everything comes out perfectly! Maybe the cottage cheese was with palm oil and soy - that didn't work out? I get it from any cottage cheese (but I don't take a cottage cheese product!)

Lynus, congratulations! We are almost the same age!

Lenok, I have long counted and modestly keep quiet how much older I am than you. Thanks for the compliments!

Oh, girls - hello everyone. I have already sent 2 batches of cottage cheese to the casserole. But I have to finish off the processed cheese. After reading the vastness of the Internet, I decided to do so, just mixed the cottage cheese with soda and left it, after a while the cottage cheese became, as it were, transparent. He lay with me for 1.5 hours. Then I put it in a stainless steel and on languor. It immediately began to melt, it melted for about 15 minutes, there were a few small lumps dissolved, I decided to put it in the refrigerator to see how it solidified.Frozen like a simple hard cheese. The next day the staff was busy, so I began to melt it just in a water bath and add cream to the consistency I needed. Then she beat it with a blender. Now my cheese is the same as in the main picture. I'm so glad I can do it. Now I'm thinking, how can I add different tastes to this cheese?

[olgea]

Oh, girls, I didn't get the processed cheese. Everything was just like olgea the first time, whole grains and a loose mass. The taste is not melted, but that hard cheese that I added according to the first option (although it was 20-30 grams more than according to the recipe), and the top crust gives off with melted butter. The mass swelled for 1 hour and did not want to melt at all. After 15 minutes, I added another 1/2 teaspoon soda, which improved the melting process, but not much. In general, I understood: do not lose heart, try again, beat with a blender. And I have a question: what role does hard cheese play here, maybe you can do it without it?

Girls, but I did it again - it worked. Only I now do it without oil. In general, I just mix the cottage cheese with soda, and leave it for an hour. This time I started to do it, some of it melted, and some did not, so I added a little more soda - it melted right away, then I add cream until the desired consistency is obtained. this time I added greens and beat with a blender. Here is such a yummy I got:

[olgea]

olgea, what a lovely cheese! I'll try and make it with cream.

Tan, I do not quench soda, I add only soda and salt to the curd and so I melt it, if it is not melted in the process, I add a little more soda, and then at the end I add cream to the melted cheese.

[Olya]

Thank you, Olya, so I will.

I adapted an old Soviet recipe - cottage cheese, salt, soda and yolks.
I did it on a steam bath, a bowl in hot water and right in the bowl, but I don't remember the regime.
In the last couple of minutes, while stirring, I added dill, other greens, ground red pepper, and once I added the rest of the salad pepper, finely chopped it and it took more time so that it was not hard.

Olya, how great it turned out! I also often do it with clean soda, especially the creamy version with cream and herbs. But real melted, like Amber cheese, it comes out better with a melting mixture.

I did it again yesterday, but there was no cream, I added milk, of course it turned out not quite right, it tastes better with cream. I also melted with one soda, in the process I poured soda into the bowl itself, apparently a bit too much, the mass already became so airy, but as a result, there is no smell and taste of soda. I added dry parsley - it tastes much better with fresh parsley. I'll try to take a picture today.

Hello girls. I also tried to make melted cheese with cream yesterday, just with soda. It turned out delicious. Thank you so much for the recipe. True, my cottage cheese did not really want to melt (I took the store one, the package said it was fat-free, and the% fat content was not indicated), it was probably a little dry and added a little soda. And yet, in my languor at 82 degrees, the bottom is a little fried. Is that so for everyone? Or did I stir a little? Made in stainless steel, then whisk to beat. Added fresh dill and parsley, very tasty.

In my stainless steel it also clings, I have been doing it in non-stick lately.

Next time I'll try it in a nonstick one too. Olya, have you tried to do it with a melting mixture? Doesn't she melt cottage cheese better?

[Larissa]

Larissa, I do it strictly according to the recipe in a separate container, and pour water into the bowl. with the melting mixture, my cheese always turned out great.

We will try and experiment. The main thing is that you have shown the right direction. I think this cheese will take a permanent place on our table. And then, as you start to read the compositions on the jars in the store, your hair stands on end.

Laris, it didn't work out for me with the melting mixture, I sent 2 batches to the casserole, I didn't want to melt. And it melts so well and turns out great.

Finally, I got cream cheese with cream !!!

Hurrah!!!! Congratulations on your victory and the resulting yummy.

Yeah, I won, thanks. I still want to win with the melting mixture. I think the final output will also depend on the quality of the cheese.

Tanya, I have my own cottage cheese, from a domestic cow, I don't even know where it is even better, but I didn't get it with the melting mixture. I don’t understand why. Although the principle is about the same, so-and-so, the soda is still quenched by the acid that is in the curd, and when using the melting mixture, we immediately add slaked soda. Although when my cottage cheese stood with just soda, it became, as it were, more transparent, but this was not the case with the melting mixture.

[Olya]

Olyaprobably everyone adapts to the recipe as best he can.