Processed curd cheese

Category: Dairy and egg dishes
Processed curd cheese

Ingredients

Cottage cheese 1 kg
Milk 900 ml
Butter 100 g
Raw egg yolks 3 pcs.
Soda 1 tsp
Salt 1 tsp
Caraway 1 tsp

Cooking method

  • Combine cottage cheese with cold milk, cook over low heat, stirring for the first 5 minutes. Then leave on fire for another 10 minutes, until the liquid becomes transparent; put in a colander with gauze.
  • In another bowl, add yolks, salt and soda, as well as additives to the soft butter, mix with a whisk or just a fork until smooth.
  • Return the cottage cheese to the pan, then pour the butter-egg mixture, mix well and cook for 15 minutes over low heat, stirring continuously with a wide spatula, since the mass tends to burn quickly ... It will begin to melt and become like a thick pancake dough. Pour it into a silicone mold. The cheese is ready after 8 hours in the cold.

The dish is designed for

850 g

Time for preparing:

1 hour

Cooking program:

plate

Note

It is convenient to cook cheese in a fuflon saucepan.

Cottage cheese and milk are suitable for any fat content! An old, rustic recipe, there was not up to percent fat. I took the first one that came across: cottage cheese - 9%, milk - 1%.

I used a teaspoon from a bread machine for measurement. If you put in 2 times more salt, then the cheese will turn out just under the beer.

I always add cumin to this cheese, because it is with cumin that we love it. You can use Adyghe, Abadzekh, Bzhedug, Ulyap, etc., any salt with herbs, you can salt it with ordinary salt, but add your favorite dry herbs - then the cheese will smell like them. You can sprinkle pepper - it will be spicy. You can cook this cheese without herbs, with half the amount of salt and with the addition of 1-2 tbsp. l sugar and vanillin, then it will be sweet. You can add a tablespoon of cocoa, then it will be "chocolate". Or coconut flakes ... or whatever you want!

About the density. If the cottage cheese is left to drain for at least 3 hours, then the cheese will become much denser, almost like fermented cheeses. If, as I do, wait until the trickle of the skim milk just becomes intermittent (this will happen in 15 minutes), then the cheese will turn out to be softer and softer. And yet, after standing, it is finely cut and keeps its shape. And if you strain the back and not for long at all, about 5 minutes, then the cheese will turn out to be soft, "spreadable".

It seems that it makes no sense to calculate the cost price, since the price of dairy products is different everywhere; but according to Yeisk, the price turned out to be 180 rubles per kilogram (considering free yolks from eggs of domestic chickens) ...

As for the authorship. I have been cooking such cheese for a long time and I don't know the author, but thank you!

TATbRHA
And with gratitude I look forward to that dear Creamy will calculate the fat content.
Tumanchik
Quote: TATbRHA

And with gratitude I look forward to that dear Creamy will calculate the fat content.
And don't wait! You didn't indicate the oil! I know this cheese, I cooked it - super cool. Especially if there is more oil! Someone exhibited a method of cooking this in a cartoon! Good recipe!
TATbRHA
Thank you, Irisha, entered.

I looked at other recipes - yes, it is very similar, the proportions are slightly different and the method is different; but maybe they won't kick me out for this recipe, do you think? ..

And I just love less oils ...
Creamy
TATbRHA, congratulations on your new cheese recipe! To calculate the fat content of the finished cheese, I need to know the fat percentage of the starting products. What fat content was the cottage cheese? I see in the description, 9% cottage cheese. What is the weight of the finished processed cheese? Is the weight of the processed cheese exactly 850 grams? And what kind of oil to take into account? 72% or 82%?
TATbRHA
Creamy, Hello, thank you!! Yes, cottage cheese 9%, milk 1%, butter 72%, cheese weight - 850g.
Creamy
TATbRHA, the fat content of processed cheese was 21.71%. Will count 22% processed cheese. The calculation is correct, I checked it several times. The fat content is low because a large yield of the finished product is obtained.
TATbRHA
vedmacck
Great recipe!
Albina
Quote: tumanofaaaa
Someone exhibited a method of cooking this in a cartoon! Good recipe!
So, you can safely cook it in a cartoon?
Tumanchik
Quote: Albina

So, you can safely cook it in a cartoon?
look for a recipe. was recently
TATbRHA
Albina, behold.
Albina
Tatyana, Ira, thanks for the hint
NataliARH
Tatyana, I already make such delicious cheese soooooooooooooooooooooooooooooooooo! Thanks for the recipe, maybe there will be more people in our shelves of "lovers of natural products"!
fedorovna1
Will add, addNataliARH,. I've already tried it, it's very tasty.
Trishka
TATbRHA, Tatyan, thanks for the recipe!
It has been in the bookmarks for a long time, now I tried to make it, tell me what kind of cottage cheese should it be: homogeneous probably?
I had a coarse "yummy", and even as it was grains, it remained, when I mixed it with the butter mixture, it did not turn into a homogeneous one.
I think it’s because of the cottage cheese, I probably should have blended it right?
I really haven't tried it yet, it is cooling ...
It tastes like nothing, but not at all the same as in your photo.
TATbRHA
Trishka, I take the cheapest cottage cheese (it’s expensive and delicious to eat in its natural form) - and yes, it’s a lot. Probably, I had to go through the blender ... Also, I did not specify ... Well, maybe the taste did not disappoint?
Tumanchik
Quote: Trishka
I had a coarse "yummy", and even as it was grains, it remained
Ksyusha had to be mixed well. I made this kind of cheese back when there were no blenders. Knead with a spatula.
Trishka
Girls thanks for the answer!
In the next. since I'll take another cottage cheese, just this one had to be attached somewhere.
Here's what happened ..

Processed curd cheese

Processed curd cheese

Sorry for the photo, from the phone ...
It tasted interesting, and my husband liked it neither processed cheese, nor cottage cheese.
Said more salt and beer.
TATbRHA
Yes, it was you who understirred it and undermelted it ...
And pepper can be added if to beer. And cumin if you like caraway.
Trishka
TATbRHA, Tatyan, come to me!
Boom to fix.

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