Processed cheese "A la Viola"

That's it, just a casserole, only it seems to me that it is not because of the cottage cheese, but the temperature is not the same. I put the rest back, turned it on again. It boiled down but did not melt. Next time I'll do it on the stove.

It is possible that not every bread maker can make such cheese!
For the third time I will do it in a water bath - but to be sure exactly what the difference is, you need to take the same cottage cheese and try different cooking methods!
Yes, there is no cow of her own ...

Girls, have you tried to reheat this cheese? Well, like hot butters, or pasta? ... I warmed up, and even baked. He (cheese) is very good at doing this. Yesterday I put cheese in a sandwich, and today in a lasagne. If you are interested, try it.

It seems to me that it can also be used as a filling for small snack pies. I'll check it tomorrow, but I'm already clearly imagining a crunchy pie with a tender, melting, creamy filling and a slight aftertaste of garlic and dill with olive oil ...

Great recipe! Loved the cheese. Thank you.

They made homemade cottage cheese from the market, the cottage cheese was crumbly, but everything turned out well.

[izvarina.d!]

izvarina.d!Dina, in pies, I think it will be delicious! But, it will probably be dangerous to eat them hot. I once tasted the cheese hot, so I almost burned my lips !!!!

But, it will probably be dangerous to eat them hot.

And we will take them lukewarm!

[kolenko]

kolenko, Flax, and without an egg at all? Can you replace it with what?

Omela, let me answer, since you didn’t wait for an answer from the author ...
without an egg you can ... but without everything else, no ... the egg is more like a natural dye, no more ... mainly in cheeses ...
but if you save on butter it will be more like curd cheese ...
This week I was only engaged in experiments ("rather the invention of the bicycle"), I do not regret it, but I translated enough products!

[katerix]

katerix , Thank you! Then I will definitely try !!!

Girls, can I dispel your doubts about fat content and eggs
I'm on a diet right now, like only low-fat dairy products. Ordinary cheese is still available in stores with a minimum percentage of fat, but I haven't met melted cheese, but for some reason I wanted it
In general, I made from 2% and 0% cottage cheese. First time with an egg, but I don't really like the taste of eggs in homemade cheeses, and yesterday it was just curd, salt and soda. Made in a milk cooker. The first time there were small grains, but apparently I did not cook it, but yesterday it turned out without grains, real melted cheese
So now I can eat processed cheese without remorse, and not be afraid to gain extra pounds
For which thanks to the author and all of YOU !!!!

[kolenko]

People, and I made exactly the same recipe !!! (for me this is extreme, don't stir up anything of my own)
and handed everything out to friends, I'm waiting for local reviews !!!
I also like it more without an egg, you can also have some yolks ... in general there is a choice ... (without an egg, with a yolk, or a whole)
thank you again for kolenko

Pancake! I've been boiling for 40 minutes, and a bunch of grains !!!!!

It turned out very delicate and tasty !!! I did everything strictly according to the recipe, it turned out super!

Join the Losers Club Everything according to the recipe, only country cottage cheese. Interfered immediately, just started to melt. Rather not melt, but melt. In short, casserole. By tactile sensations - a finely dispersed mixture. Here. Maybe without a water bath? Probably it's the curd.

I WANT SYYYYYYRRRRRRRRRRRRRR !!!!!!!!!!

watched the video on YouTube. Definitely, it did not melt for me, but it melted and that's it!

watched the video on YouTube.

Throw in a link here ..I also want to see it before doing it !!

!
Here is.

[Olya]

Olya, Thank you! Informed means armed !!

I made this cheese too. It turned out super! I made 0.5 kg of homemade cottage cheese, all according to the recipe. By the way, as in the video recipe I cooked with a blender.
Half of the finished cheese was poured into pots, and in the second part I added more salt, dill and dry garlic. It turned out to be a good cheese.
But .... the egg also "interferes" with me, a little in taste and the main thing is the texture turned out and I was not smeared, but rather cut. I think that this egg gives hardness to the cheese.
Next time I'll do it without an egg.
Thanks to the author and a big plus!

I made it! He freaked out, dumped the "casserole" into a bowl, added half a spoonful of soda and a little gas. Truncated. The reptile melted. The question why didn't work right away. Not enough baking soda (low pH) or low temperature in the bath?

I made it! He freaked out, dumped the "casserole" into a bowl, added half a spoonful of soda and a little gas. Truncated. The reptile melted. The question why didn't work right away. Not enough baking soda (low pH) or low temperature in the bath?

Was the cottage cheese very sour? wrung out fine, exactly? (whey could take on part of the soda, so the drier the curd, the faster and better the process)
the bath must be constantly boiling !!! that's what the author said !!
no difference home or store !!!

[kolenko]

kolenko, Lena. Thanks for the recipe: rose: wonderful cheese. My family loves processed cheese. I did it yesterday by 0.5 kg. cottage cheese, all according to the recipe. I left one part clean, and in the other I put fried oyster mushrooms with onions, it turned out very good. delicious.

Was the cottage cheese very sour? wrung out fine, exactly?

And how to wring it out ??? Weighing in gauze is easy ??

I've made this cheese three times already.
In the first - mixing and heating in the HP brand on the "ghee" program; in the process of heating, stirring with a silicone spoon (sometimes!).
The second time - in HP Panasonic - did not go ...
Yesterday again in the brand - the mixing went well, after heating the mass remained liquid, it did not want to thicken. I put it in a brand pressure cooker - on the wire rack and on the "steam cooking" program with a closed valve for 10 minutes. Then with a blender - so that a homogeneous mass is obtained.
Then I saw this video - put it in a saucepan and held it for a couple of 5 minutes. She did not regret the oil - I put in a lot. But it still turned out delicious curd cheese, but not melted.
Still, the final result also depends on the cottage cheese.
The most similar to melted was the first time - the cottage cheese was from Belarus.
In the last two cases, the cottage cheese was Russian, as it were, rustic.
Several times already in this way "swooped" with cheese cakes - they just melted in the pan, despite the normal amount of eggs, flour and even semolina - apparently, vegetable fats were added.

.... "" Public Control "conducted an examination of the quality of cottage cheese, and the results were simply stunning. Experts purchased ten samples of fermented milk products and examined them in the food laboratory. Almost none of the samples corresponded to GOST, instead of cottage cheese, buyers were offered a dubious consistency of palm and coconut oils. These oils are whipped into a thick white foam, thickeners, flavors, flavorings are added, and here you are, the "curd" is ready. "

Was the cottage cheese very sour? wrung out fine, exactly? (whey could take on part of the soda, so the drier the curd, the faster and better the process)
the bath must be constantly boiling !!! that's what the author said !!
no difference home or store !!!

No, the cottage cheese is not sour, but also not bland. Not wet, but not dry either ("ordinary, in general, feet"). Dryer than store-bought packs and not sour. And the water was boiling all the time. I think the pH is still low. And another question. The cheese is almost not smeared, it looks more like very good. soft rennet. It is delicious, but I would like it under Amber.

Much depends on the state of the cottage cheese for making processed cheese.In my recipe for processed cheese from the 80s, it says "remove excess moisture from the curd (under pressure or boiling for 20-25 minutes in a mixture with milk 1: 1 with stirring, put it on cheesecloth in a colander and cool)". For this purpose, milk is present in the Susli and Kroshi recipes, it does not carry any other load. Moreover, Suslya pointed out the output of the finished product from 1 kg of cottage cheese - 580 g, and this is with the introduction of 100 g of butter and 1 egg. It turns out her cottage cheese consisted of half of whey, but she did not turn out the cheese for spreading.

No, the cottage cheese is not sour, but also not bland. Not wet, but not dry either ("ordinary, in general, feet"). Dryer than store-bought packs and not sour. And the water was boiling all the time. I think the pH is still low. And another question. The cheese is almost not smeared, it looks more like very good. soft rennet. It is delicious, but I would like it under Amber.

I propose to figure it out based on trial and error:
I have already done this recipe at least five times ... only homemade cottage cheese, but of varying degrees of dryness ... once I even tried to fool the recipe and make from labne (aka decanted laben / fermented kefir) ...
1 so, the drier the cottage cheese is (in one of the options I added dry, even overdried and failed 1/1 shanklish with fresh cottage cheese) ... the more liquid when heated, your slurry in the pan will be thinner ... and you don't need to be afraid of it, then your mass will be more elastic in the end result and will solidify anyway ...
2 eggs are not for everybody's taste, but it doesn’t give a tasteless taste (which most people don’t like!) ... it only improves the color! so if you want, only it can be excluded ... which I did!
3 if, nevertheless, the cottage cheese is either sour or not so strained or squeezed out, add soda for half a portion more (you don't feel it in the finished product!)
I can also recommend that if it does not push out well, put it in a well-ventilated place, it is possible in the sun from one to a couple of days ... the taste we get is close to the store-bought processed cheese! (Not knowing what you were doing, will not distinguish it from the purchased one)
4 at the end of the whole process it is still better to use a blender ... the mass thickens before our eyes, even if it is still in the bath ...
5 after poured into the molds, let cool for no more than an hour and cover the mold with a lid or foil and refrigerate for at least a day, then you will taste the taste that you expect !!!
even if there are lumps of cottage cheese, they diverge during this time !!! the crust is barely noticeable, which I liked ... the moisture is sufficient for long storage (in the case without a lid, it quickly loses its elastic properties)

when I mixed cottage cheese with homemade rennet cheese and kept it in the refrigerator for more than three days, the cheese looked like the taste of Russian Soviet times ... the color was uniform, orange and elastic density ... sold out very quickly ... my husband remembered his student years in Ukraine ...

so act gentlemen !!!

Much depends on the state of the cottage cheese for making processed cheese. In my recipe for processed cheese from the 80s, it says "remove excess moisture from the curd (under pressure or boiling for 20-25 minutes in a mixture with milk 1: 1 with stirring, put it on cheesecloth in a colander and cool)". For this purpose, milk is present in the Susli and Kroshi recipes, it does not carry any other load. Moreover, Suslya pointed out the output of the finished product from 1 kg of cottage cheese - 580 g, and this is with the introduction of 100 g of butter and 1 egg. It turns out her cottage cheese consisted of half of whey, but she did not turn out the cheese for spreading.

dear euge, what you cited as an example, it is far from the taste of the purchased "those times" and this cheese belongs to a completely different category, delicious but not the same ... and never cottage cheese after milk will be smeared cheese .. rather something in between between fused and semi-solid!
even if you freeze the cottage cheese in the refrigerator, and then defrost it on a piece of dense matter, we can also remove excess moisture!
the kolenko recipe is too good !!! kind of like everyone else, but nope ... good !!!!!
it's nice to work with it and invent on its basis ... I am very grateful to her !!!

I also did everything according to the recipe, homemade cottage cheese, the mass turned out to be cereal, in general, it did not work ... I don't understand, but no one liked the taste either

One conclusion suggests itself (for me personally): low alkalinity in the initial workpiece due to excess moisture or acidic cottage cheese. And the recipe is good, no one argues!

[Elena Bo]

One conclusion suggests itself (for me personally): low alkalinity in the initial workpiece due to excess moisture or acidic cottage cheese. And the recipe is good, no one argues!

I am a self-taught dairy ... I will definitely not answer ... for me, both together ...
on industrial and chemical issues Elena Bo

I also did everything according to the recipe, homemade cottage cheese, the mass turned out to be cereal, in general, it did not work ... I don't understand, but no one liked the taste either

specialist!!
dear do not worry !!!
did you go through the blender, exactly at the end of the procedure?
exactly 15 minutes withstood the full portion from the moment the bath boiled?
what exactly did you dislike?
and how quickly did you start testing this product after cooking?
try to boil it again, just add a little soda and beat it well ...
and slightly adjust the taste of the salt! if necessary ... half try to stand at least 24 hours ... there will be a completely different product, even if grains!
(if the cottage cheese is poorly squeezed out - not dry, the grains become even more compacted during cooking than they melt ... keep in mind!)

thanks for the support.
Yes, I beat it with a blender at the beginning and at the end. apparently cottage cheese with sourness and not fat at all.
advise from the shops with what punctures will not be ??

[Dobrina!]

Dobrina! And I just made 5% of the cottage cheese from the store, and my mother did it from the bazaar. Everything worked out. When I was given the recipe, I was warned that the curd should be dense. So I bought the store washers.

I also made 5% from the store "Prostokvashino". It turned out great! And the daughter-in-law made "President" from cottage cheese and turned out to be grains. So a lot depends on cottage cheese.
🔗

I gain hope)))
and according to the recipe I would not add sugar at all, I think its absence will not affect the consistency?

They made such cheese 3 times and all without sugar. Cheese turns out well without it.

And I made from cottage cheese in packs ... The consistency is similar to putty ... Not very greasy, 2% ... And it still turned out well

Kapets! EVERYTHING WORKED OUT!!!! All the difference: mixed with a blender and in a steam bath. Shcha freezes. And liquid, I hope it will be smeared!

Kapets! EVERYTHING WORKED OUT!!!! All the difference: mixed with a blender and in a steam bath. Shcha freezes. And liquid, I hope it will be smeared!

CONGRATULATIONS!!!
AND YOU DOUBT IN OUR ADVICE !!! everything will be supper !!!
leave one part for tomorrow in the fridge and see how time will affect the taste !!!
then describe your opinion pliz !!!

Thank you! though I hurried to remove it from the bathhouse, only kept it for 5 minutes. I tried it: it was not enough. I put it back on the bath. The missing 10 minutes were enough. Now it is cooling down completely. Thanks to all!!!!!!!!

made today the third time from the bazaar cottage cheese and butter, it was a very good cheese, sprinkled with dill at the end, thank you and will do it all the time

Girls, I didn't succeed. The mass before the bath was puree-shaped without lumps. In the water bath everything melted as in photo # 4, but after 5 minutes everything curdled like in photo # 3. And the mass did not melt any more as in photo # 3. What did I do wrong I do not understand Help with advice !!!

Teeks, I don't understand the identity .. After 15 minutes of boiling in a water bath (made in a milk cooker), the mass did not thicken at all, that is, it remained a homogeneous "water". Poured into a mold to cool. Can I still hold it ??

Ladies! I’ll be a bastard because of the low alkalinity! Elena Bo seems to have written about fusion salts and pH. The first time I added soda and only then it worked. Or maybe we have different soda?)

I put soda with a margin, on the contrary, we overdid it? I looked in the refrigerator - not water, of course, but you can't smear it anyway.

shl. I watched the video .. there, after 5 minutes, the cottage cheese began to quote: "a sticky, viscous mass" .. I turned into water. To put something else to cook?

Exactly! It’s the second time for me: after 5 minutes I watch it melted, it stretches. I poured it into the mold, after a while, lo and behold, but there are no demons! A mixture of water and cottage cheese, and doesn't stretch! I had to cook for 10 minutes and added a little more soda.The result is melted cheese (but again not amber). I didn't eat Viola either. But nothing is so. Like.

[ghost2010]

As he says ghost2010 :

Kapets! EVERYTHING WORKED OUT!!!!

I put it to digest - the mass froth and did not thicken. Conclusion - LOT soda. I added the second half of the curd and butter without soda. Beat the already hot mixture. Therefore, there should be neither more nor less soda. It should be just right.

I also froth, after a while it calmed down and the truncated was in order: inventory, protocol, fingerprints Boom to try further!

Comrades, everything went according to plan ... even when it was water for you !!
only for sure you did not withstand the time and constant stirring, gradually thickens by the end of 15 minutes when the bath is boiling! and if you also blend at the end, just do it right away and begin to thicken before our eyes !!!
for me personally, the thinner it was during cooking, the more elastic when applied to bread!
it foams when you put the soda while the bath is boiling (well, that's how it is for me), and if all together and at once, then without unnecessary hissing ...
it is also impossible to digest, but it is MANDATORY to withstand 15 minutes!

And I also want Lebanese cheese with dried pepper !!!

Girls and boys, so why did I first become liquid, and then curdled and become thinner, I was not even going to.