Low-fat melted curd cheese (microwave)

Low-fat melted curd cheese (microwave)

Category: Dairy and egg dishes

Ingredients
pressed cottage cheese 0.5%	300 grams
soda	1/2 teaspoon
milk 0.5%	1-2 tablespoons
egg C-1	1 piece
salt	pinch
spices, fresh or dry herbs	optional

Cooking method

• Mash the curd with a fork, sprinkle with baking soda, stir, leave for 30-40 minutes.
• Then beat in an egg, add milk. It's good to punch through everything with a blender.
• Put in a microwave oven.
• With a power of 700 watts, boil 3 times by30 seconds, taking out and stirring after each time. Then salt, if necessary, add spices and herbs, and put at the same power for another 2 minutes.
• The mass at the end will be liquid.
• Pour into a suitable jar if necessary. When cooling down, stir occasionally with a fork so that a crust does not form on top.

The dish is designed for

weight of the finished product ~ 350 grams

Time for preparing:

50 minutes + cooling down

Cooking program:

microwave, blender

Note

Recipe with a small addition from the site
Photo does not want to be inserted

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I do something like this. only in a milk cooker and without eggs. The quality of the cottage cheese is very important here, a couple of times it did not melt. Always made from Belarusian cottage cheese Savushkin Khutorok, Slavic traditions. I catch a markdown on this rather expensive cottage cheese - it is still subject to heat treatment. I tried from cheap Belarusian -

I also mainly do from Savushkin.
We have, I think, much cheaper, given the proximity of Belarus.

[Elena]

Elena, please specify, after boiling 3 times for 30 seconds, the remaining 2 minutes, cook the mass without stopping?

An interesting recipe, and even cooks in the microwave for one, two, thanks.

[Podmosvichka]

Podmosvichka, Helen, thanks for the recipe, I will definitely try.

[Podmosvichka]

Podmosvichka, Elena, a very fast processed cheese recipe. Bookmarked it. I will definitely try to cook

I love to blacken on bread in the morning, put black on top, sprinkle on top, and chew with a seagull. Eh, beauty! And with homemade cottage cheese, you probably will not work?

An interesting recipe. and from the bazaar cottage cheese?

[SvetLanaSSh]

SvetLanaSSh, Svetlana, but boil for 2 minutes without stopping.

Gaby, Vika, lettohka ttt, Nataliathank you girls

eleele, Lena, yeah, very fast.
Recipe from the category "between times"

iris. ka, Irina, Galleon-6, Elena, it will work with homemade, only the fat content will accordingly be greater.
And it is desirable that it was weighed well. The less whey in the residue, the better the result

[Elena]

And it is desirable that it was weighed well. The less whey in the residue, the better the result

Elena, thanks for such a quick recipe! We have on sale good local cottage cheese, plain and fat-free. I understand that cheese will come from both. But fat-free, as a rule, always tastes slightly sour than regular curd. Will this acidity make the cheese taste worse? Or is it not important, but more important is the dryness of the curd?

[Ilmira]

Ilmira, more importantly dryness.
Wet for some reason melts worse.
I take it out of the package a day before cooking, put it on a plate and let it dry in the refrigerator.

I have already cooked 800 in micr, then 600 ... I had to cook at 800.Your own cottage cheese from kefir fungus. Everything dissolved perfectly, but after 2 minutes. a film appeared on the surface, when broken, small grains appeared, they did not affect the taste. Here is the report. Everything cools down:

[Elena (you)]

Elena (you), well YOU are great! Happy Birthday! I would have already zababahala, but there is no cottage cheese in the fridge

[eleele]

eleele, Lenochka, good fellow !!!
I would be glad if you like it
With such an appetizing bread it will be sooooo tasty

[Ilmirushka]

Ilmirushka, Ilmira, Thank you. I always have bags with my kefir cottage cheese in my freezer. Podmosvichka, Elena, thanks for the assessment of my "creativity", and most importantly thanks for this (I repeat once again) speed recipe

[eleele]

eleeleplease, I am very pleased
This is what I thought, if the power is 800 watts, the last time should be set not for 2 minutes, but 20 seconds less. Maybe then there will be no grains.

[Elena]

Elena, thanks for the experiment in mikra!
Often (almost every week) I make this out of half a kilo ...
But I never even guessed what could be simplified and cooked in the microwave!

And so that the crust does not form on top - when they have already cooked and put to cool - cover with a film in contact! And everything is great!
When it cools down, the film comes off perfectly, clean!

[Svetlana]

Svetlana, you are welcome
And thanks for the film idea

Lena, thanks for the processed cheese recipe. It turned out that I melted the cottage cheese, so it was immediately decided to use it in this recipe.
Everything turned out the first time, I added caraway seeds, my husband really liked the cheese, asked me to repeat it, but it gave me a little soda. Next time I will try to reduce its amount. And I will try with other additives, here somewhere dried ground porcini mushrooms were lying around

Here I have almost any pies, but I am not friends with cheese (although I love it very much) from the word "General"

I already did it according to other recipes, too, the result was not happy. Yesterday trying this recipe ... That's the reason, what if someone knows? I beat it with a blender several times. But a homogeneous mass did not come out. As if the curd grain is in small form separately, and whey separately.

We must try from Savushkin, of course ...
This cottage cheese from Vkusvilla, it seems, their products are good. Apparently, the hands are not the same))))

[Daria]

Daria, I don't see the serum in the photo.
As for the cheese, I would add a little more baking soda, stir and leave for 30-60 minutes. Then reheated with constant stirring.
If it were all without additives, only cottage cheese and soda, well, maybe more salt, it would have worked. With an egg - I don't know, you can take a tablespoon of the mass for a sample and experiment with it.

they seem to have good products

Not all cottage cheese is of proper quality ...

[M @ rtochka]

M @ rtochka, Dashul, I do it from Belarusian, everything works out fine, there were never grains
Maybe palm oil in the composition?

[Lenochka]

a little more soda, mixed and left for 30-60 minutes. Then reheated

I did everything, the result is the same:

But this is a mass with an egg, of course .. Is it possible without an egg? Just curd and soda? Need to try.

Not all cottage cheese is of proper quality ...

How to recognize it?

Lenochka, Podmosvichka, I will definitely try from Belarusian! For a long time I go only to Vkusville for milk, but here on you ...

Dasha, yes, there is no homogeneity, but there is no cottage cheese either, everything has melted. How does it taste? Rubber?

I did everything, the result is the same:

Is it possible without an egg? Just curd and soda?

You can, of course, so I melted homemade cottage cheese only with soda here.
And if you're not sure what will work out, try first to melt a spoonful of cottage cheese, and then the whole pack! It won't be so expensive if the process goes wrong!

The taste is not rubbery, in the mouth it breaks up into small lumps. And a strong aftertaste of soda, for the second time I also added it decently)
I'll try to mix some cheese pie))

Dasha, add something sour to extinguish the soda - you can dissolve the lemon, heat your "cheese" and stir it in! Or sour milk. And then the soda in the pie is also useless, right? Vinegar is risky - suddenly you overdo it ...

By coincidence, I repeated your experience today. Only without butter and eggs, just soda and cottage cheese.

On this pessimistic note, we went to the theater, but after the theater, in the night, I finished it off!

It, having cooled down, however, does not stretch much, but it melted and spreads normally. Fuhhh!
The experiment is still underway. I left the last portion until morning.



What kind of cottage cheese did you have? Wet / dry, sour / fresh? Well, and boldness to complete the picture.

That is, more soda and heat again?
Doesn't it smell like soda afterwards?

Curd 0.5%. Didn't try it, but it was the last day of shelf life, only 3 days, I took it on sale. Closer to dry it is. Not a total viscous mass.

[Podmosvichka]

No, no, you probably don't need any more soda.
And I have different portions of cottage cheese. So that you understand the scale of the experimental disaster:

Initially, this curd seemed to me unpromising in the context of melting. Therefore, I took no more than a tablespoon for each subsequent stage.
I'm not sure if I will reproduce my actions. I numbered the banks, but I'm not serious, so there is no experiment protocol. "I will think about it tomorrow" (p.).

Did your cottage cheese seem a bit dry? Or not?



Aha, I see! And mine is made from skim milk. Totally dry and almost not sour.
Clearly, then where to go.

Did you salt it?



Podmosvichka, Lena, forgive me for clarifying the relationship with cottage cheese in your Temka!

Girls, it's okay
Very interesting samples.

Did you salt it?

yes, everything is according to the recipe.

Clearly, then where to go.

That is, do not need sour and drier?

Dasha, I wrote to you in a personal, look.

[Accomplishment]

Accomplishment, Elena, yes, yes, I did. I am reporting.
It seems !!! Something worked out
I took it out of the balcony - in one lump, poured water (I don't know how much, so that at least some plasticity would appear), pierced it with a blender. And I look, it seems like the grains have disappeared ... I put it in the microwave, heated it again with a blender, lemon juice (otherwise soda hits my nose), another blender and again microwave
and it turned out something very similar to processed cheese!
Cools down, then I'll try.

Girls!!
Accomplishment, thanks, otherwise I have already dropped my hands))
It turns out that from dry it is impossible, right?

Dasha, hurray!
Show me the pictures later and about the consistency in more detail - stretches, smears?
Yes, completely dry is not an option. I am in the process of diligently studying the processes that occur when melting curd



And did not let stand with water, immediately melted after the blender?

Nope, didn't let me stand. Under the blender, it just lost its graininess, so let's melt it until I change my mind

Here's the cheese from the refrigerator, gently shook it out of the mold with a brick. You can smear it, but still it breaks more.
Today I ate half with grated currants, delicious!

Glad you beat him in the end!
It is possible that if I had stood, it would have turned out to be more plastic. But it is not known for certain.

Today I ate half with grated currants, delicious!

Aesthetics!

Gourmand

[Podmosvichka]

Podmosvichka, Elena, thanks for the simple and delicious recipe!

made from "savushkin" absolutely non-acidic, dry, it turned out to be very soft, homogeneous, even a little fluid cheese, reminds "Viola" in consistency, tastes better
I will repeat!

[Alyona]

Alyona, I'm very glad that everything worked out and you liked it
Eat with pleasure

It turns out that from dry it is impossible, right?

I make excellent processed cheese from dry cottage cheese ...

Ladies, in fact, for melting cottage cheese (the transition of the main protein of milk casein from insoluble calcium salt to soluble sodium salt), nothing is needed except cottage cheese and sodium ion.
What you get at the end - plastic cheese, lumpy or incomprehensible grainy mixture - depends on the curd and does not depend on you in any way! This is influenced by the acidity of the cottage cheese, its moisture (bound and free water in different ways), fat content. Moreover, these factors mainly affect the properties of the future cheese at the stage of obtaining cottage cheese. At the melting stage, the lack of one factor (for example, insufficient moisture in the curd) can be partially compensated for by other factors.
When the cheese turns out, great! It is even more wonderful if you stumbled upon such a cottage cheese the first time. This does not exclude the negative experience of members of the forum, who were so unlucky the first time. Flip through the melted cheese threads for reviews from those who failed, regardless of the recipe. And there is still no answer to the question “what to do?” When it didn’t work.
I helped Daria cope and get an edible product, because I can roughly imagine what and how happens when melting curd. In her case, humidity was the limiting factor. It was possible to get a smeared one by performing additional manipulations.

[Podmosvichka]

Podmosvichka, Lena, I sculpted the first cheese for the first time in my life ... the consistency is not yet clear to me, so it floats a little. Apparently, I underweight something ... And I haven't figured it out with taste yet - I also poured something wrong, so much so that there is almost no cheese taste. It is necessary to repeat everything from the beginning because even with such a cook-cheesemaker, as I am a cheese, something like tasty, and I will eliminate minor misunderstandings. To me the process itself, very much!

[Ilmirushka]

Ilmirushka, Ilmira, do not slander yourself, the cheese is valid
It all depends on the quality of the cottage cheese. I get it best from Savushkin, now I eat from the House in the Village, I also melted well.
Before that I did it from Kazan cottage cheese, I bought it in Dixie, did not melt at all
And the density can be adjusted with milk, add either more or less.
Among the additives, I have dried herbs or dried onions in the lead.

Among the additives, I have dried herbs or dried onions in the lead.

whoa! And I poured something out of the bag, sniffed it - like nothing, but in the cheese ... not very

And sometimes I add a couple of drops of "cream cheese" aroma.

a couple of drops of cream cheese aroma

I don’t have this, DE take this?

Look where Ducan's products are sold.
Or at the dietary store.
I was lucky, the shop is right next to the bus station. I came from the collective farm, immediately jumped in on the way and took everything I needed. Or I call up with the girls, they postpone me.

and from soft cottage cheese, probably not eeeh ...

Nope