Homemade processed cheese "Yantar"

[Nnatali_D]

Nnatali_D, and I, with gratitude, cooked yesterday with homemade cottage cheese and homemade butter (all from the market). Excellent "Amber", I will do it often. And the cost is small - 70 rubles. for 400 grams, the store is 3 times more expensive.

Nude !!! : rose: Thanks for the recipe! I take on arms !!

[Nnatali_D]

Nnatali_Dthanks for the delicious cheese! Now I often make it with different additives, sometimes I add less oil, the taste does not suffer from this. It is prepared quickly and simply, and most importantly, a natural product without chemicals, which is very important!

I made cheese today as the girls said in 10 minutes. Curd took 9% (Kletskaya krynochka, classic in a green pack - for Belarusians). Oil 82.5 percent. The whole rate was multiplied by 1.6 in order to use all the cottage cheese (400 gr.). Cooked in a slow cooker on the Simmering mode. I didn't even have time to move away - it melted instantly. I didn't whip with Bledner. Added a little sugar and nothing else. There will be a tasting tomorrow. But I'm already happy and thank you very much to Natasha! Tomorrow ordered cream-cheese soup with melted cheese. So there will be two dishes.

Natasha, thank you so much for the recipe, I have been preparing cheese according to your recipe for more than a month, and I only came to thank you today. I cook in 096 Kenwood, I can't stand the village cottage cheese after mixing with soda, but immediately mix everything and rub it with a flaxy nozzle, set the temperature to 110, speed 4 and cook as soon as the bubbles begin to burst, turn off the heating and stir it for a few minutes. the main thing is that the machine does everything for me, I just load the food into the bowl and that's it. I usually do it for 1 kg of cottage cheese, I reduced the butter by half. very simple and delicious

[Natasha]

Natasha! And from me a thousand thanks!
I have never met a simpler recipe!
And the result is stunning !!!!
Our favorite supplements are finely-finely chopped smoked sausage or finely chopped gherkins! ...
Delight!
I also add a pinch of sugar (one of the girls advised here!) And about a tablespoon of cream ... otherwise we are too thick ...
We don't remember about the store now !!!
And there is always in the fridge! Just finished eating, I immediately cook a new one!

[Nnatali_D]

Nnatali_D, Natasha, a huge thank you! I make a double serving every week, kids eat on sandwiches (the store didn't want to eat before). Most of all I like it without additives, just a little chaman. And today I made 1 portion with Adyghe salt and paprika. And the second chocolate bar is delicious! The changes are: a pinch of salt, sugar 3 tbsp. l., 1 tbsp. alkalized cocoa, 2 tbsp. l. instant baby cocoa. The cocoa has not dissolved very well, small lumps remain, help from a blender is needed. Or I'll try to add cocoa to cottage cheese and grind, and then melt. Now I will make chocolate cheese often.

Hello! Today I tried to make this cheese, it didn't work. It's about cottage cheese. The result is a grits with an omelette taste. I first checked the cottage cheese for starch, the iodine did not stain. Then I found another way on the Internet: I spread a couple of tablespoons of cottage cheese in warm water. The water turned white, and it was not clear from above that, to the touch of the grains, there were no traces of fat.
Please tell me who understands the topic: girl-q: what can this product be made of, is it cottage cheese from powdered milk or something else?

[Farida]

Farida, I also once poured out a whole pan of such a brew! ... omelette taste and cereal consistency ...
It's impossible to eat!
I sin on palm oil curd product ...
My husband bought a weighing machine in the store. He was assured that it was cottage cheese! But they cheated!

[Seven-year plan]

Seven-year plan, I also had a weight, and even if you believe the price tag, 18%.There was not a drop of fat in the glass where the curd was blended.

[toy09]

toy09, Marina, here I have one to one turned out like you. An omelet is not an omelet, a curdled mass. One consolation, my cats really liked it. Gourmets have breakfast with them now. My own cottage cheese and good, did as taught in microvolts, something went wrong.

Girls! I don’t know if I can do that for everyone or something else, but Amber is only vaguely reminiscent of this. I make cottage cheese myself. I tried to use cottage cheese, self-prepared in different ways, and from milk curdled into yogurt (that is, from homemade yogurt), and from milk with kefir, etc. The result is the same. That is, there should be no misfires in terms of cottage cheese. I tried butter 72.5% and 82.55, all kinds of Prostokvashino and the like. Nothing changes. I do it in a multicooker on the advice of Irina-Tumanchik. First, the mass begins to melt, or rather becomes more liquid and homogeneous, and after a few minutes it begins to curl up and remains in this form to the end. Moreover, that after 5 minutes, that after 15 looks the same. You can, of course, walk with a blender, but this will not change the essence. The taste of cottage cheese with an egg, not cheese at all. The consistency is suitable, but it is not Amber. Tell me what the error is, please.

Of course, this is not an ideal store-bought amber. After all, the melting salts at the factory are not only soda, but also pyrophosphates, and how many other flavoring agents are there ... If grains of cottage cheese remain, you need to slightly increase the amount of soda for melting and do not forget to add sugar, because in the factory amber it is in the recipe. It turns out a very tasty processed cheese, with the taste of cheese, not cottage cheese with an egg, but not store-bought taste - you need to be prepared for this!
I do it on gas in a non-stick wok, sometimes slightly under-melted grains of cottage cheese remain in the mass, but this does not fundamentally affect the taste (I'm afraid to hammer with soda heavily, I'm just too lazy with a blender)

[filirina]

filirina, Ira! Thank you very much for your advice. And I didn't see sugar in the recipe. I will try to experiment with the amount of soda and sugar. How much sugar do you add to how much cottage cheese?
And approximately how long do you keep on fire? Rather, until what moment? What is the readiness criterion?

Well, a little sugar, maybe a couple of teaspoons per kg. But I strongly feel sugar. Specifically, there is no sugar in this recipe, and if you read the composition on a pack of the factory one, then there it is! And the criterion of readiness is the complete melting of the mass. Ideally, no grains. And experiment with additives too! Dry herbs, garlic, paprika. Delicious with them!

[filirina]

filirina, Ira, thanks! I will try.
Or maybe someone else will share their experience. Something everyone is silent. Maybe the author of the recipe will also respond?

[Masha Ivanova]

Masha Ivanova, I make with homemade cottage cheese, but I buy it. I grind the cottage cheese through a colander, because the blender ordered to live long. I leave it with soda for at least half an hour. I use different oil, I started with homemade natural oil, now I can put a spread, and less than what is needed according to the recipe. I melt in a small cast-iron roaster directly on gas. It turns out in time 10-15 minutes. The taste is precisely fused amber. The softer and wetter the cottage cheese was, the thinner the amber, and it also depends on the size of the egg.

[Elya_lug]

Elya_lug, Elya! Thank you so much! How does the size of the egg affect? The larger the egg, the harder the cheese? Or how?
And what is the cooking temperature? I don't mean exactly in degrees. It's just that someone writes that you need to cook on a low, medium heat, and someone, on the contrary, immediately on a large one.

[Masha Ivanova]

Masha Ivanovathe larger the egg, the thinner the cheese. That is, when I put the whole norm of butter and the Selective egg, then my amber comes out liquidish. Can try to escape from a sandwich. After being taken from the storage box, it spreads again in shape. And if the egg is of the 1st grade and less oil, then it is thicker, it keeps its shape well, it also sits in the box in its place, it is not poured into empty places. I like both options, so I use whatever oils and eggs are available.I can't say for sure about the temperature, there is no thermometer to measure the final result. I put the utyatnitsa on a small burner, I immediately put the gas on the whole, and as soon as it starts to melt, I turn it down. I stir with a silicone spatula. The mixture is hot, but not so hot that you can burn yourself.

[Elya_lug]

Elya_lug, Elya! Thanks again. The temperature is now clearer. If you first turn on the gas at full, then it is a strong fire. I will try again in this way. And then it's even a shame, everyone succeeds, but I do not.

[Masha Ivanova]

Masha Ivanova, there is nothing, try on everyone. From a strong fire, cast iron nevertheless heats up faster and continues to keep heat when the gas is reduced. In general, it's just a few minutes faster than having a small fire all the time.

I also made this cheese today, all according to the recipe. It turned out great, it is cooling down Thanks for the recipe!

[Tatka1]

Tatka1, Tanya! On the freshly made, the same questions for you as for the previous manufacturers. I don't want to repeat myself, in my previous two or three posts I asked them. All my questions are on a 4 page topic. Please answer me too.

[Masha Ivanova]

Masha Ivanova, Lena, to me on "you"
I made cheese several times according to different recipes. Sometimes it worked well, sometimes not at all.
Like the girls, I also sinned on cottage cheese, although I always took the market one, but the sellers are different.
Today I did everything strictly according to the recipe: I rubbed the cottage cheese, added soda, left it for 1.5 hours, then 73% butter, a small egg, etc. Then I melted it in a water bath.
It turned out delicious. Now it has become very dense:

But I still cannot explain why many of us have occasional failures with this cheese.
Do not be upset, Helen, you will definitely succeed next time

[Tatka1]

Tatka1, Tanya, thanks! I will try hard.

Of course, this is not an ideal store-bought amber.

I do it like a store, a little harder, with a plastic knife it is perfectly smeared, does not spread
but it tastes one to one Amber, there is no egg taste at all
I don't like cottage cheese, so I would also notice the cottage cheese taste, but it's not there
the taste of processed cheese
homemade cottage cheese, from under a cow, not market, I take it from friends
ordinary oil, not the most expensive
quail eggs, as I always have them (thanks girlfriend)

grind with a blender
in the cooking process I go through it again with a blender, for smoothness
I cook in a water bath in the head, 15-20 minutes

my friends girls did, they all succeed
and everyone is very grateful for the recipe)))

I must say that this is the only cheese that I get

[tana33]

tana33, Tanya! Then, if possible, tell me how you are doing at Shtebe? What modes, temperature? How long? Is the lid open, I suppose? What kind of water do you pour into the bowl, cold or hot? And so on. In short, in all the details please!

[Elena]

Elena, it seems to me that the point is in the curd you have

pour cold water into the bowl
all the mass in my saucepan is 3L, it is just put in the bowl and the handles do not allow to fall through
I set the temperature to 110 approximately, if necessary I increase
I need water to boil
I put it not in cold, but not in boiling water, so as not to wait for heating for a long time, but also so that it does not brew abruptly
the lid is open, I go through the mass with a blender and mix with a spatula
15 minutes, I look at the mass

but my friends do not have booths, and they all cook just in the bath, on the stove
therefore I do not think that the temperature regime and other subtleties are important




kstaaaatiiii
somehow I cooked cheese from milk, I got not cheese, but some kind of dry cottage cheese
I got upset and threw everything into the freezer
then added it to the mass, along with cottage cheese, cooked cheese
and it was this batch that was not very successful in consistency, but nevertheless tasty, they ate it)))

[tana33]

tana33, Tanya! Thanks again!. I will try to do it again with all your recommendations from self-prepared cottage cheese. If it doesn't work, then I'll go to the market to look for a good one and try to repeat the experiment. I want to get what I need at least once.In order to subsequently know what to strive for.
The most interesting thing is that for the bulk of our members of the forum, it is obtained from the same cooked cottage cheese that I have, that is, from store milk, kefir, etc. It's a mystery, however!

Flax, try to buy cottage cheese

[tana33]

tana33, Tanya! I will definitely try!

Hello everyone! I'm just looking at it so far)))) The baker of me is so-so!
I made cheese today! Everything worked out!))) The cottage cheese was peasant from Avoska. I mixed everything at once with a blender and in a water bath.
Husband asks to make chocolate
Thought, do you need to add cocoa or bitter chocolate? Who tried the thread?

[Isadelin]

IsadelinI tried both ways. Chocolate is lost, but cocoa works great, a couple of spoons, and a couple of tablespoons of sugar.

Thank you!

cooked cheese, turned out the first time, cools
bought cottage cheese 9% Lebedyan 300g a pack, butter 82%, 115g, the rest of the pack. I rubbed cottage cheese with a wooden crush with soda, stood for 15 minutes, then everything was according to the recipe. cooked in an enamelled ladle for 15 minutes, thickened the cheese, poured it and closed it in contact, it turned out 420 gr. it turned out tasty, added 0.5 tsp. sugar for flavor

brought a photo and thank you very much for the recipe.

the photo shows, does not flow, keeps its shape

Today I made chocolate)))
Everything worked out. Cheese "Blagoda" peasant-2 packs, butter 70 grams, egg, soda 1/2 teaspoon, a little salt, sugar at first 2 teaspoons, then I tasted it, not sweet, the dining room poured with a slide. Cocoa about 2 tbsp. Topless spoons. I mixed everything with a blender and put it on a steam bath, then poured it into a container for storage and went through it again with a blender, otherwise I didn't like the consistency! But after blender chic shine beauty !!!!
In the evening, the main taster will appreciate it!)))
Thanks for the recipe!

Yes, and I have already made a fabulous recipe 2 times, I took Lebedyan and Brest Lithuanian cottage cheese in both cases, fat-free. Thanks for the recipe I really liked it

found the perfect proportion for cheese
put 65g of plums on 300g of cottage cheese. butter, 1 egg, salt, sugar, spices. came out not greasy, the same taste of melted cheese
I also noticed that if the cottage cheese with soda stands as written in the recipe, the soda does not give a taste to the product

[Evgeniya]

Evgeniya, and it seems to me that if it stands then it turns out to be denser, not so liquid. The last time I made 1 tsp for 600 grams of cottage cheese. soda 2 small eggs and somewhere 120 gr. butter plus a little sugar and salt also worked very well. I left it with soda overnight, I didn’t have the strength in the evening, I liked it too, in general, to experiment, the main thing is that the cottage cheese is natural and everything will work out, the cottage cheese from the packs was taken by the White City

It was my turn to come with a report and thanks. Prepared with a recipe 2 times. The first time was homemade cottage cheese (kezhir + milk). I was too lazy to blend and wipe. She pounded the cottage cheese with a tablespoon, since it is soft. Leave it with baking soda for 40 minutes. I added butter, eggs, salt and spices. Once again, I kneaded everything thoroughly with a spoon. The mass was quite cheesy. I threw it into the cartoon, chose the program in accordance with the recommendations of the recipe book. And then everything is as the girls wrote before: the butter melted, the curd mass remained grains. But I was not used to giving up quickly, so I put the mass into a plate, took the hand blender and walked through the mass properly. It has become more homogeneous. Taste ... not like cottage cheese with scrambled eggs, but the egg aftertaste was present. Covered with foil, sent to the refrigerator. The next day, the egg flavor was gone and a cheesy flavor appeared, although the consistency, of course, was not quite cheesy. Today I took the remnants of that cottage cheese + a pack of purchased 9%, mixed them 50/50, it turned out 300 grams, left it with soda for 40 minutes. Then I added all the other ingredients, I was not too lazy to go through the blender right away. Then again in the slow cooker and the whole mass began to melt. At the end of the program, poured it into a plate. I went through the blender again. The result was an even mass that immediately tasted cheesy.The color came out much yellower than the first time. She stood in the refrigerator, thickened very much. I had to lay it in pieces on the bread, and not spread it, but delicious. It will be interesting or not, if 300 gr. cottage cheese take 2 eggs of the 1st category. I just want a slightly thinner consistency to spread on bread, otherwise it will end in pieces too quickly.

[night_furia]

night_furia, if I put food exactly according to the recipe, then I get a fluid mass. And if I put less butter or 1 egg per double serving, then the cheese can be applied in pieces. And I also noticed that the drier the cottage cheese was, the thicker it was at the exit. I love moist curd, soft.

The other day I tried to make cheese from store cottage cheese. I realized that it was something far from natural cottage cheese. The mass did not melt, but increased in size, became loose, to the taste like an omelet. I will not experiment any more - only natural cottage cheese from thrush.

[Elya]

Elya, thanks, I'll try to take the same cottage cheese next time, but 250 gr. as in the recipe, I'll see what kind of mass it turns out. This time it just makes sense to leave 50 grams. was not, so she shoved them.

Girls! Natural cottage cheese from thrush is, of course, good (if it is a proven thrush)! How do you get this cheese with cottage cheese made at home from regular store milk? Is it good or not? I really don't melt anything. Is it possible that all this cheese is made only on cottage cheese made from milk from a familiar cow?
Please respond, develop my doubts!

[Masha Ivanova]

Masha Ivanova, yesterday again made from store cottage cheese, Lebedyan firm, 300g pack. it turned out great. I buy it when it is in five discounts, I definitely look at the expiration date.
the market is far from me and there is no friend of the thrush)))

[Ljna]

Ljna, Zhenya! I have not met Lebedyan for something, I still have to look. But I wanted to find out exactly about the cottage cheese made at home from store milk.

Girls! Natural cottage cheese from thrush is, of course, good (if it is a proven thrush)! How do you get this cheese with cottage cheese made at home from regular store milk? Is it good or not? I really don't melt anything. Is it possible that all this cheese is made only on cottage cheese made from milk from a familiar cow?
Please respond, develop my doubts!

On the second call I took a mixture of store cottage cheese and homemade from purchased milk in a bag, it turned out melted cheese, for the first time I took only homemade cottage cheese, it turned out what happened))) Next time I want to take homemade from purchased milk again, but before sending I will also go over it with a blender into the multicooker. What happens I will unsubscribe.

[night_furia]

night_furia, ok, Margot! I will wait. Maybe someone else will respond. In cottage cheese recipes, very, very many tell how they make cottage cheese from store milk in tetrapacks. I think that cheese should be made from the same curd.

[Masha Ivanova]

Masha Ivanova, I read it diagonally))) I beg your pardon

I unsubscribe. Today she again made only homemade cottage cheese. I did everything as in the last (second) time. I went through the blender well before sending it to the multicooker. It turned out the same as the first time. Conclusion: home-made cottage cheese from purchased milk and kefir in soft bags (not tetrapak) in its pure form is missing something for melting. I would have thought that the fat content, because when mixing this cottage cheese and the purchased 9% in a 50/50 ratio, everything melted, but if my memory serves me, the girls wrote that they made this cheese from low-fat cottage cheese. In general, I don't know what the reason is, but you either have to take homemade milk with homemade cottage cheese or dilute your cottage cheese from store milk with store cottage cheese.

[night_furia]

night_furia, Margot, thank you very much! So, with cottage cheese from store milk and kefir, you have the same result as me. Processed cheese DOESN'T PRODUCE from such curd!