Processed cheese "A la Viola"

[Anko]

that I added soda at the beginning, and then more ... so that it was not enough

Anko , here such a thing .. soda should not be small, but a lot too. I had it once, I drunk a lot and it didn't work out. Well, of course, it also depends on cottage cheese.

With her cheese she encouraged her neighbor to cook her own. Her cottage cheese was frozen, she told her that she needed to squeeze it very hard, but ... apparently she did not hear me, and it turned out like Anko's, did not want to heat in any way, in this case I understood for sure that the cottage cheese was with an excess of whey. The dogs were happy ...

I leave the bushes. Made from market cottage cheese, not too dry and crumbly.

At first he pretended to be melting and tried to reach for the spoon with such large ribbon kusmans. After the blender

looked without grains, but after 10 minutes it became slurry - slurry - no visibility for you

poured black pepper into it, paprika there, added salt (it was not enough for me)

I've poured it into bowls, I'm waiting for what will happen when it cools down. The taste is clearly no longer cottage cheese, from above it came with a crust with pimples,

under the crust is still watery - I will smear if that

well, if my opinion is interesting, then I will express it
Anko, you had a cheese product ... a lot of things left in it ... at least somehow the natural product had to be heated .. any cottage cheese is heated !!! if so, then alas you are out of luck with the main ingredient

Piano, we all believe that we can cheat the recipe, but alas, and I, too .. but I’m just a technologist, at least in a different direction ... I’ll experiment - don’t feed bread ... and there’s plenty of such a product .. and if you buy everything, it's a pity to throw it away ...
but you are speaking correctly, this is how fresh cottage cheese behaves ... then everything was made of milk!
girls, do not rush to make fresh or quickly thawed ... let it ripen for a couple of days ... a small percentage of whey is still needed ... and it is enough from butter ... with ghee, it is cooked in a completely different way

In the morning I took out the cottage cheese from the freezer, thawed it and squeezed it out very well. Cooked and added smoked salmon. I'll try it tomorrow. In consistency, when I removed it from the bath, it was also liquid, now it has cooled down what we need. Did the second time, while leaving with a bang. Thanks again for the recipe and advice.

, and what I told you ... the recipe is very worthy ... let's go kolenko, the clever girl who laid it out did not heal .... I never cease to be surprised at him, I have it up and down, different options ... well, I'm happy there is no limit
someone from Lithuania threatened to expose us !! where is he ?!!!

I am in the team of those who succeeded! Soft thick cream cheese! Frozen as promised!

Thanks for the recipe.

[Katyusha]

someone from Lithuania threatened to expose us !! where is he ?!!!

Name Katyusha , the name of the one who promised to seal the Lithuanian recipe !!!

[of this]

Helen, Kolenko, girls, have long wanted to write, discovered a recipe of this cheese in the old book "Housekeeping" for 1958, I was so happy, as if I had met one of my old acquaintances, so that the recipe was from the old ones.

[of this]

discovered the recipe of this cheese in the old book "Housekeeping" for 1958, I was so happy, as if I had met one of my old acquaintances, so that the recipe was from the old ones.

Vooot means the recipe is seasoned, tested, tested, from the past tax to tell centuries. And if you stick to the technology, everything will work out. The main thing is that the products do not fail

Vooot means the recipe is seasoned, tested, tested, from the past tax to tell centuries. And if you stick to the technology, everything will work out. The main thing is that the products do not fail

Yeah, Lenochka, and here I was still hesitating to write about it or not to write, then it’s not in vain, if anyone doubts, we can provide a photo of the recipe.

[Katyusha]

Name Katyusha , the name of the one who promised to seal the Lithuanian recipe !!!

you mean me ?! I don't even know him close, there in front of me a girl wrote ... I need to look, or rather re-read the branch !!! or is it me in a past life that wrote ... but just do I mean the Latvian (Ivan Ivanovich or Semyon Semyonich .. like that .. I am constantly confusing ... getting old)

The girls made half a portion, but the egg lay whole. Store cottage cheese. Everything turned out super delicious. I spied on what the girls were doing and made myself with salmon ... This is something. For a long time I was drinking some kind of mazyurilka with a fish. But all around the taste of synthetics. And this is a masterpiece !!!! This morning with tea for bread ... Very tasty thanks for the recipe

But I didn't succeed. Homemade cottage cheese from the freezer, cooked in a milk cooker. Maybe it's her? I'll try to add some sodka and cook some more. I really want to learn, we eat processed cheese with the whole family.

I got a delicious curd oil. Nothing to do with melted cheese in taste.

Tell me, why does it melt to water for me, and then does not thicken? I make from my cottage cheese, squeezed out.

But I didn't succeed. Homemade cottage cheese from the freezer, cooked in a milk cooker. Maybe it's her? I'll try to add some sodka and cook some more. I really want to learn, we eat processed cheese with the whole family.

if from the freezer it's not a fact that it was without excess moisture!

I got a delicious curd oil. Nothing to do with melted cheese in taste.

could not stand the time, and this is important ... after digesting, it will be more sausage ... undercooking how you speak ... and the last pass with a blender before spilling also does wonders, although some consider it unimportant ...

Tell me, why does it melt to water for me, and then does not thicken? I make from my cottage cheese, squeezed out.

curd should not be fresh, even well-pressed .. at least three days of maturity ...
but does not it thicken when? when boiling, it should not thicken much ... withstood the right time, then for pouring into molds ... in the forms, the jolz should thicken, when it cools ...

The first time I made cheese using recipes from Urusov's book on goat breeding. There a kilo of fresh cottage cheese is angry with a liter of milk, we lean back on cheesecloth, whey shrinks. An egg, butter, soda are added, kneaded and poured into molds. The cheese turned out. Today I made a recipe from the forum, yesterday's cottage cheese, soft enough. It melted right there, turned into water when heated, after adding soda, the mass became foam. 15 minutes after boiling, the foam left, the mass remained very liquid, in the refrigerator after 12 hours the consistency did not change, I decided to try boiling again, and for an hour with the lid open, it evaporated, it finally thickened, the output from 2 kg of cottage cheese as a result made up 1200 g of cheese. This is normal?

[put the composite immediately]

Today I made a recipe from the forum, yesterday's cottage cheese, soft enough. It melted right there, turned into water when heated, after adding soda, the mass became foam. 15 minutes after boiling, the foam left, the mass remained very liquid, in the refrigerator after 12 hours the consistency did not change, I decided to try boiling again, and for an hour with the lid open, it evaporated, it finally thickened, the output from 2 kg of cottage cheese as a result made up 1200 g of cheese. This is normal?

you are in this post, you yourself have indicated all the mistakes from beginning to end ... and in the end, all the same, the wrong cheese came out ...
in principle, I got to the bottom of how you can outwit fresh cottage cheese for this recipe, but before that I exhausted so many products ... here, stupid stubbornness !! and many are trying for some reason, too, to make basic mistakes, at random, but suddenly it will give you a ride .... WHY COMMANDS? the recipe is given exclusively correctly !!!!
so in general, if you have fresh cottage cheese (but the whey does not drip from your hands, and you really want ALYA-Viola "..here only you can replace butter with high-quality ghee !!! nothing else can be changed and only for fresh cottage cheese !!!! (so we immediately reduce the proportion of whey ... in high-quality melted, there is simply no excess moisture .. which can not be said about butter)
and why is it that most soda is added last when the melting process is in progress? dear comrades, all you need put the composite immediately!!! and you will not have any fizzes and problems !!!
and one more thing, it is better at first to stir everything well with a fork or even knead it with your hands (if you cook a large amount), well, at the end, be sure to go through the blender (if there is one in the house in working order and in the presence of light), time the time and get a wonderful homemade product ... nothing more to add!

Today I made cheese, it is very tasty, although it looks more like sausage to my taste. Did half a serving, homemade appreciated. The only thing that confused me was when he stood in the refrigerator, a liquid formed, a little, maybe it's condensation, since I just poured it out and closed it right away, and then put it in the refrigerator while still warm? How long can it be stored?

Cheese in molds must be cooled without closing the lid, and then closed and put in the refrigerator. The condensation is from the warm cheese. It is not stored very long, up to 10 days is possible. Once I got mold, I had to throw it out.

Thank you! Now I will know what and how with a new product for me!

She also made melted cheese. The cottage cheese took 18 percent from the store and was lying around)) in general, everything melted with me, but I don't want to thicken to the state of viola. After the refrigerator, the consistency is similar to McDonald's cheese sauce. With fried potatoes, he will fly away, of course, and even I squeezed the garlic there and put the pepper))
But still I wanted to be straight thick.
I did it in the thermomix, because it interferes with it.
I folded all the ingredients and beat and then turned it on at a pace of 70 degrees for 10 minutes. My question is, how much is the pace in a water bath? And how much should you cook exactly?
And as I understood at the end, you also need to beat, right?

masinen, that's why it's liquid that the temperature regime was not the same, and in time too ... I think so, since there is a spatula in your apparatus, then it's okay if you set the temperature to 90 ... and over time, as according to the recipe ... I repeat that the recipe is very clearly given .. follow everything carefully!

I did it with MV, poured water into it, put it on Steam for 40 'and after it boiled, opened the MV and put a bowl on top. And I sat down to drink tea, when I saw that it began to melt - I will stir up the tea again, and so it’s probably 5 times. And nothing burned, but it didn’t stick. And by the time MV did not finish its regime, it turned off. And it boils in 10 minutes. So I think that after boiling, the whole procedure lasts 15 minutes, but it feels like, because I didn't see how much was on the timer when it was turned off (I was fascinated by the process). In general, it seemed to me that I did everything very quickly, but I was not tired

masinen, that's why it's liquid that the temperature regime was not the same, and in time too ... I think so, since there is a spatula in your apparatus, then it's okay if you set the temperature to 90 ... and over time, as according to the recipe ... I repeat that the recipe is very clearly given .. follow everything carefully!

Yeah, I thought the temperature was too low)) ok I will try at 90 degrees)) thanks for the answer))

Please tell me what role does butter play and what does the fat content of cottage cheese affect?

And why I ask, I forgot to add oil during the cooking process, but everything melted for me and the mass became more like "Viola", it is well thick and tastes like. The only curd she took was mixed (homemade, aged, and usual in packs of 9%.)

I think oil gives fat

Please tell me what role does butter play and what does the fat content of cottage cheese affect?

And why I ask, I forgot to add oil during the cooking process, but everything melted for me and the mass became more like "Viola", it is well thick and tastes like. The only curd she took was mixed (homemade, aged, and usual in packs of 9%.)

you didn't need butter with such cottage cheese, it’s right that you didn’t put it, otherwise it would be too oily .. but the oil and color also gives taste ... and the fatter the cottage cheese, the more tender the masa is obtained without lumps or cottage cheese balls 9 which not even crushed with a blender)

Thanks for the answers. Indeed, it is very tasty, and such a tender mass turned out!

[Girls,]

Girls, I have a question: if you add fish, then did I understand correctly: cook cheese, cool, and then add fish? How to add fish? And should you blender with fish?

Hurray, I have a thick Viola cheese !!!!
So I put it upright, it hasn't moved anywhere at all !!

The temperature was set to 90 degrees and the time was 15 minutes + 2 minutes for heating))

masinen congratulations

Ay !!! I would very much like to receive an answer to my post number 180, because today I am going to make cheese ...

As I understand it, all the additives are already a finished product)) but at the expense of blender, I don't know)

Thanks for the recipe
I did it too, I just added blended fried smoked sausage. I added it directly to the curd before boiling it. The taste is cool

Thanks for the recipe
I did it too, I just added blended fried smoked sausage. I added it directly to the curd before boiling it. The taste is cool

Wow, did it work? Thickened well? What kind of cheese did you take?

Wow, did it work? Thickened well? What kind of cheese did you take?

Sagustelo something I look very strongly, not yet cooled down, but already tight, let's see what it will be after the refrigerator
The market cottage cheese was fat, dense ... well, not crumbly, but a briquette.

[Lenochka!]

Lenochka! I brought you a "thank you" for the wonderful recipe! Yesterday I did it, everything turned out great! Along the way, the question arose: when we put on a water bath, put in cold or warm or boiling water ??? I put it in a boil ... and then I read that the countdown from the moment of boiling ... and I was confused ... I cooked a total of 11 minutes, the first 5 minutes and the last 5 minutes I worked with a blender. The structure turned out to be ideal: a homogeneous smooth mass, without grains. I laid the egg. Then she put it in a dish, allowed it to cool and put it in the refrigerator until morning.
This morning my husband tried the cheese (today is a fast day, so I will only try tomorrow), was delighted! The structure is exactly Viola or Amber! I didn't take a photo, because it looks like all the photos that have already been exhibited.

I want to try to make cheese with mushrooms, and then with fish ... I want-want-want !!!

And I got processed cheese but delicious

In the sense of cheese? Liquid or what?

Like this



Consistency like a store processed fresh cheese (which is sold in foil)

Cool, it turned out), by the way, I love friendship and yantat and it’s cheese)) but did you cook it longer or how did it happen?

Cool, it turned out), by the way, I love friendship and yantat and it’s cheese)) but did you cook it longer or how did it happen?

I myself do not know why it is like that, when it was cooked it was poured into a liquid dish, cooled down and cooked like this for about 15 minutes, maybe a couple of minutes longer ...

[Oksana,]

Like this



Consistency like a store processed fresh cheese (which is sold in foil)

Oksana, and what additive did you introduce into the cheese?

I did it too, I just added blended fried smoked sausage. I added it directly to the curd before boiling it. The taste is cool

Maybe he froze from the sausage

I got it.

I did an experiment today. Due to the fact that I told two friends and they didn’t work, but it turned out boiled cottage cheese.
So, I decided to do it by hand, in a milk cooker, you know what it is. A saucepan with a double body and you pour water there and it turns out like a water bath. I even measured the temperature, exactly 90 degrees))
In general, I whipped everything with an immersion blender and placed it in a saucepan and began to stir, 15 minutes are already coming, I see the cheese melted, but it is similar in consistency to cottage cheese, I even tried it for persuasion. I stand and think what to do !!!!
In short, I took a submersible blender and began to beat this curd mixture with it and watch how before my eyes the boiled curd began to turn into a smooth creamy cheese mass. I beat it for about 2 minutes. Then she poured it into a container and beat another 2 minutes in a container and it turned out to be smooth as cream !!!
So, and here many wrote that they get boiled cottage cheese.
Bottom line, you MUST beat the whole mixture after melting with an immersion blender))
I really hope that it will help the first ones)))

P. S. It's hard to do it by hand, now I will do it in my farm, well, I probably spoiled myself completely))

And I got a very tasty cheese. I just put everything in a saucepan, rubbed it with a blender foot, and in a water bath for 15-20 minutes. It turned out to be very soft, homogeneous consistency, spread on bread. Now you can experiment with additives .. Thank you very much for the recipe!

Helen, Kolenko, as I understand it, we read each other synchronously yesterday, and I, while you were visiting me on dumplings, got a lot of pleasure from this recipe:

I am specifically demonstrating this unpresentable empty dish, so that it is clear how much my eaters had time to crackle in a day. Sooooo cool recipe, simple, affordable and delicious. It turned out, however, not a shaving brush, but a cutting processed cheese, real. I even tried to rub - rubs! And this is really super, since not a single family celebration in our country is complete without grated cheese curds with mayonnaise and garlic, a universally-loved snack, and every time my conscience torments me that I indulge in the absorption of this continuous chemistry. And now - !
I had cottage cheese like Sandy's, market cheese, fatty and generally without moisture, a solid monolith, therefore, apparently, the result is identical. Added herbs, nutmeg and crushed garlic.
Generally,
Lena, thank you!