Processed cheese in Thermomix

Processed cheese in Thermomix

Category: Dairy and egg dishes

Ingredients
drain oil	100 g
5% cottage cheese is better than store cheese	400 g
eggs	2 pcs
soda	1 tsp
salt	1/3 tsp

Cooking method

• mix 10 sec / speed 5-6
• cook 15min / 80grad / speed2
• during cooking, increase the speed 2 times from 2 to 4 for several seconds
• (I did on 4th and 8th for 10 seconds)

The dish is designed for

10 servings

Time for preparing:

16 minutes

Note

I took everything according to the recipe except cottage cheese - 9% Rosagroexport 2 packs of 180g = 360g, the thermomix weighed 340g in general ... I add: 340-360g is certainly not enough, and the cottage cheese should not be wet! (but not too dry, although since the eggs in the recipe are 2pcs, it is possible that they will be diluted with dry ones ...)

Poured viola to taste (only better - there are no preservatives and any nasty things except soda) is just super, especially while the hot, straight nyashechka stretches

[Olga]

Olga, super! Thanks for the recipe!
I had a cupcake that also had to be put here, then)

What to mix and what to cook? What speed should be increased during the cooking process?

[accountant]

accountant, Olyayayaya, it's delicious! lukewarm, but for a fresh "city" bun
Only I immediately got a gusky one, I shifted it from TM with a spatula.
Thank you for the magic pendel for making such a delicious spread on a bun

What to mix and what to cook? What speed should be increased during the cooking process?

Mix and cook ingredients

Can't you hear the soda?
and why is cottage cheese better than 5% store cheese?

And if you make from homemade cottage cheese

I don't know, girls. Mine was 5% of ours local, on the usual scales 398 both packs, TM 390 weighed.
But I know for sure that you can do the same with herbs, you can do it with mushrooms. I like it! I put it away in a Tupper jar, I think it won't have time to deteriorate.

I think that it will not have time to deteriorate

will not have time will not have time aaadassigned !!! I am what is called back in full flight! Considering the past bad experience, when just the curd mass came out, I was afraid to try it cold from the refrigerator and pulled everything with it, despite the fact that my husband was praising everything they say real viola, I could not believe it. and now I tried it super !!!! not even viola-president, that is, it is softer and not salty! and it is not harmful without special additives, naturally, like butter from cream ... by the way, should it (butter) be brought up here too or is there already?
in the recipe it was also said that before hardening, you can add greens, mushrooms, olives, but I probably will only be "clean".
yes, but about cottage cheese it says that it is better to shop, but I don’t know why, I have to try everything, it seems to me, write who will have what ideas the results of the variation will be. the most surprising thing is that it is viscous and cold, well, not liquid, but very plastic and delicate does not harden !!! maybe because of the smaller mass of cottage cheese in the proportion that I had in reality, maybe 9% don't even know, but it's great how! it may still be that my jar is pot-bellied and there the mass does not dry.
Thank you all very much for your thanks, I'm happy!

Can't you hear the soda?

please answer who did it, it's important to me, I can't stand the taste of soda, but here is a whole spoonful for 600 g of mass

[Olga]

Olga, great, tomorrow I'll joke
You can also use butter with a recipe

[Tatyana]

Tatyana, I will not say about the taste and smell, but all recipes for processed cheese contain soda, otherwise the process will not be necessary. Naturally, the taste sensations are individual. I didn't get there today, maybe tomorrow morning I'll have time to put a portion - I'll tell you if that!

[Marina]

Marina, I will wait!

in general, I am very sensitive and demanding of everything ...Well, in short, I can’t eat a lot of things, all sorts of sorbates and preservatives are not there at once, I just eat with difficulty, but most of it I just don’t eat, I’ll interrupt without it. Well, to my surprise, the soda is somehow transformed in taste, in the whole bouquet, I just feel a milky (even milk-butter cream) taste with a cheese aftertaste. can be compared - once I made marshmallows from beans !!! so there was no taste of beans at all and no one believed it at all ... there the color in pink was fresh beet juice, and so on and so on. unfortunately not on thermomix. 2 times I almost broke the mixer but I made it!
in short, try - no one will tell you what you will feel!
For example, I can't use a shower gel, almond oil seems to be called a famous French brand, I have already forgotten the name, I don't even go but Lochitan, everyone is delighted with it, and I have such sensitive receptors that I feel a nasty trail of this smell. they say some people really feel it.
Are you the president of the grocery store? if yes, then most likely you will like it, maybe you understand the compiler there ... soda is just flowers. and without the required amount of soda it simply does not melt, I even saw a video somewhere that if it does not work out during the cooking process, you need to add soda !!! but in this recipe everything is okay, last time I tried it, it didn't melt, the composition was not at all the same, and in many respects, including soda

the most surprising thing is that it is viscous and cold, well, not liquid, but very plastic and delicate does not harden !!!

Well, why is it thick for me?
Today I ate coffee for breakfast
Yes, tender, creamy and, if desired, smeared, of course, but definitely not stringy.
As a last resort, if mine will not be in demand, rub the carrots with garlic and mix part.
Next time you need to try half of the norm, but in time how? to halve the time?

Oka, Tatyana, there is no hint of ready-made soda, I myself do not like it when, for example, her pastries "smell sweet".
So try it boldly
Tomorrow I will cook fish soup, I plan to add this cheese to it. So let's see how the cheese goes through this test.

[Olga]

Olga, but can you cook without a thermomix?

[Elena]

Elena, can.

The site has processed cheese recipes. Lot. I cook a similar one right in a frying pan. From Tatiana.

Added Wednesday 01 Mar 2017 08:06

In this recipe Thermomix. But I don't have ...
But the proportions are good. You can cook on them in a water bath, stirring.

Well, they cook in water baths, I saw recipes for YouTube. And thick and even more solid, I think it's all about cottage cheese, I can see that Rostagroexport 9% blue packs of 180 g were successfully caught, (without packaging, the net weight turned out to be 360 ​​g), in the thermomix 340. It turns out that 400 g is a lot for a viscous soft consistency, do about 350 grams! And put away in a jar, not low containers. Perhaps the consistency of Rosagroexport is the wetter cottage cheese is soft, in short, not dry and, accordingly, the concentration of the cottage cheese itself, which is called dry matter, is even less! ... Here is such a parsley. Consider this all experiment or find exactly my ingredients ... Well, cooking is such a gram to the right gram to the left shot. Not the fact that it will come out for me a second time, I will try to try again. In general, I’ll go so deliciously straight and eat ...

And put away in a jar, not low containers.

I have a high, if that

Well, the dishes do not mean it, you immediately were hard and remained so, I was initially soft and remained well, a little less. and your friendship in briquettes, like melted amber, came out?

I would not want a consistency like processed cheese Druzhba) But also not quite liquid, in general, so that you can spread it on bread and not drip

[Tatyana]

Can't you hear the soda?

Tatyana, soda here acts as a melting salt and its taste does not manifest itself in any way. A very tasty product, without any hints of the presence of soda in it. do and eat.

Added Thursday, 02 Mar 2017 11:36 am

I have no thermomix. I cook melted cheese in a water bath.
Everything melts remarkably. Made with herbs, garlic and just turmeric.

[Olga]

Olga, no, Ol, not like Friendship for sure! You can't rub it on a grater. I spread it on a bun, rubbing it a little. Well, not soft at all.
Yulia, it won't drain for sure)
I think I added a bit of time ... the bowl of thermomix was after cold water and oil from the freezer ... and I was worried that there would not be enough time to warm up.
Next time I will do it strictly in time and compare. But, I say it again, it turned out deliciously. Now when you take it out cold, the taste is well sooo creamy!

My chilled one definitely does not drain - plastic but where you put it there and lies, I did not smear it on bread hot, but probably glass would, but it cools down quickly in the refrigerator, so it's not a problem. On the contrary, I kept it warm longer

Hello everyone! I have been cooking such cheese for a long time and the cooking time affects the plasticity, if you digest the cheese Druzhba, I use a submersible mixer and a multicooker, and if you first boil the curd in milk before separating the whey and melt it in the same way, then you get a hard cheese, which after cooling in the form you can grate and cut into pieces with a knife. It turns out delicious !!

[Bula]

Bula, cool, now the secret is clear! So it turned out for me)
Something I wanted to rub right with garlic and carrots)

Tasty with mushrooms, herbs, and pickled cucumbers, any filling for every taste, only mushrooms are not very fatty, less oil from frying.

Well, vooot, the melted cheese did not work .... I took less than a spoonful of soda, the eggs were very large, the cottage cheese was too fresh ... I took the cottage cheese as in the last time - two packs of rostagroexport, 180 gr. At first, during cooking, a very liquid slurry like milk was formed, I began to add more soda, nothing helped ... only the mass hardened, but the taste was not melted cheese and not plastic, but a grainy omelet with a clear taste of eggs !? cooked for 10 minutes longer - did not help. it turns out that soda cannot be reduced and cottage cheese probably also needs to be taken 400g, and not 340-360. I was lucky last time, most likely the cottage cheese was of high acidity, because it had been lying for a week or two and became sour, and the fresh one was softer in taste, not sour, which is probably why they recommend store-bought cottage cheese so that sour cheese should probably be chosen more sour. Such are my observations, thoughts. and who has what results please write viola or not? negative experience if there is also important write. and the thermomix, by the way, weighs 2 packs of 340 g correctly! without packaging really so!

I use the recipe 500g. cottage cheese, 100g butter, 1 egg, 0.5 hours each. l. soda and salt, cottage cheese should not be too wet and too dry, everything under a blender, and then in a slow cooker

understandably, it seems that I had too fresh wet cottage cheese this time that it immediately turned into milk, well, 340 grams is not enough, of course, for such proportions.

Added Saturday 04 Mar 2017 7:14 PM

Olyayaya, it's delicious! lukewarm, but for a fresh "city" bun
only I immediately got a thick

Svetlan! Share the information what kind of cottage cheese they took for the brand of fat content, weight, well, and it tasted like viola? not an omelet, not a curd mass? but I have a misfire again. in short, every other time it turns out every other time, no, I still don't have the ingredients, so that the chemical process would go on in a pharmacy, as in the production I weighed out certain ingredients, set the thermomix algorithm and all the processed cheese in my pocket!

Added Saturday 04 Mar 2017 07:22 PM

and then to the multicooker

but what is your name, something is not visible. Bul, and how is it in a multicooker without a stirrer, what is the temperature regime / program and time? the taste and quality of the viola is obtained?

Added Saturday 04 Mar 2017 07:35 PM

Something I wanted to rub straight with garlic and carrots

add an apple even two for 3 carrots, one large clove of garlic and any cheese 100g - thermomix 7 seconds 5 speed. my favorite salad with maynes is true

Elena, I have Redmond, I turn it on for frying, it heats up and melts very quickly, the bowl is not non-stick, simple, and I mix everything right in the bowl with a blender, I don’t notice it in time, everything is by sight, the main thing is not to digest and so as not to burn, the temperature can be adjusted turning off the multicooker, it is possible on gas, I tried it successfully. The taste of amber reminds me more, the taste from childhood.

And I got quite a processed cheese, but liquidish. But this is definitely my mistake. I took too wet loose cottage cheese (He immediately confused me ... but did not stop)
Made in Kenwood Cooking. First, I rubbed the cottage cheese into a bowl through a sieve. I put everything else in there and cooked it at once at 80 degrees for 15 minutes, as it should be according to the recipe with constant stirring.
I will repeat it with drier curd when I unsubscribe
I just did something similar before. But there I tasted like raw eggs ... just as much for me. I didn't feel the eggs here

quite a processed cheese, but watery

does that mean it tastes and tastes like viola? only it is liquid, as even in the refrigerator it did not become viscous, thinner than ordinary viola, right?

Added Sunday 05 Mar 2017 01:51

I turn it on for frying, it heats up and melts very quickly

great, all methods are good, if only it would melt! ... in a cartoon it is more complicated of course. Here in the Thermomix it would seem that everything is simple, well, in fact, the main subtlety is in the quality of products and their quantity

Added Sunday 05 March 2017 02:02

I didn't feel the eggs here

and the eggs were large or small and fresh or old? it seems to me that this also affects the result and very much ...

As it cools, the cheese gets thicker, but not like Friendship

I use the recipe 500g. cottage cheese, 100g butter, 1 egg, 0.5 hours each. l. soda and salt, cottage cheese should not be too wet and too dry, everything under a blender, and then in a slow cooker

I also do just such proportions in Thermomix. All

Svetlan! Share the information what kind of cottage cheese they took for the brand of fat content, weight, well, and it tasted like viola? not an omelet, not a curd mass?

add an apple even two for 3 carrots, one large clove of garlic and any cheese 100g - thermomix 7 seconds 5 speed. my favorite salad with maynes is true

Olya, my cottage cheese was 5% our local "White Cloud", on the usual scales 398 both packs, TM 390 weighed.
Viola, delicious, creamy. Just next time I will cook strictly on time.

Salad I broke off) I cooked cheese soup with red fish, all the cheese went there. Fkusnaaaa

in general and in particular, I'm working on bugs. the conclusions are as follows.
1. How the curd turns out to be a grainy mass due to the fact that the curd mass remained on the edges and on the walls of the bowl and then at the end, when pouring, most likely fell into the melted cheese and spoiled the smooth, homogeneous shiny consistency.
2. egg omelet taste due to the size of the eggs (they should be small), lack of salt (preferably 1 tsp) and soda (1 tsp. With a slide or even 1.5). (otherwise it can turn out like an unsalted unleavened omelet, it's not tasty and the eggs will interrupt the taste.)
and so the taste will be brighter, more similar to viola with a slight acidity, and when it stands in the refrigerator, the taste changes, weakens.
3. The liquid and hardness of the melt depends on the moisture content or dryness of the curd and its fat content. drier and less fat - harder, wet and very greasy - liquid can be. it is necessary to vary everything depending on what result is needed. these are my observations.
today I did it with all that was said: I took 5% dry cottage cheese, not in packs, but sealed in a bag with air, factory packaging with a window where you can see the quality, less eggs, by the way, less oil, more soda and salt, and the cottage cheese scraped down from the walls after the first stirring (cold ingredients not yet boiled) and so in the process very neatly with spatulas.it turned out a glossy uniform mass without grains, soft while warm, white, but stood and hardened like friendship in briquettes approximately became. fat content, of course, must be added (cottage cheese is fatter and there is more butter, in short, everything is intuitively determined by eye and with experience will come to understanding) - it will be softer, more yellow and tastes creamier.

I didn't get cheese yesterday. The same cottage cheese, by the way, too, the packs are sealed in bags, the same butter and everything else. The result was a liquid that I poured into the sink. After mixing, for the first time, that yesterday, the mass was removed from the walls with a spatula to the knives.

yes, there are some miracles in the solution, if everything is the same !!! and the eggs are different? maybe larger or fresher ... and even soda-salt ... maybe maybe a little more ... I also had a slurry last time, but you poured it out in vain! it could have thickened in the cold in the same place! I then tried to fix something, added soda, salt still cooked, but in vain the cheese did not melt, the taste of soda got out, it didn’t go for melting, but it seemed a little thicker, well, I removed it all in the cold, nothing was frozen in the curd cheese mass, but the taste was not very much because of the imbalance of soda, I piled a lot of it in the end ... not at all ... in general, here you really need to feel even by eye when you put one another and you may evaluate it, maybe you need to throw less eggs or butter. yes, and I began to beat the eggs with a whisk and pour in as much as I wanted. I bought different cottage cheese I will try ... you can experiment with 200 grams of cottage cheese

Added on Monday 13 Mar 2017 6:54 pm

and even during the cooking process, the speed became from 2 to 4 not for 10 seconds, but literally 3-4. suddenly it also affects, but the cheese came out very strong this time, I think because of 5% cottage cheese and not 9 and a decrease in moisture-fat content (cottage cheese is not wet, there are less butter and eggs, I still twisted less - 3-4 seconds). And also the chip poured it all into a glass jar from under sprat Riga gold, and so the jar just washed out, recently ate sprats, and the lid remained with a smoky smell, so it is a little transferred to the cheese, when you open the jar, you immediately feel an interesting aroma !!!

the naturalness of the cottage cheese from the store is always in question ... definitely cottage cheese with the addition of vegetable fats reacts very badly to soda ... hence the failures.

For a long time I have been making processed cheese from low-fat cottage cheese in a milk cooker (practically a water bath). I don't add any butter or eggs. Only cottage cheese, soda, salt. Usually I make from Belarusian in pucks, and the last time I got caught by the firm of Babushkin's krynka. I liked the consistency - smearing. So only by experience.

I made several times according to this recipe in Shtebe. No eggs. Moreover, there are two versions of processed cheese you can get.
I think TM is perfect for this recipe, I plan to do so next time.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=389262.0

Well, I can say I congratulate myself on the victory! again normal as the first time everything worked out! Thank you very much for your feedback and information, I read and looked everything! made according to her recipe with tolerances as in the first time - 330 g cottage cheese (this time a "tasty" sealed bag with a window - the cottage cheese itself is very tasty, I almost ate it, not sour at all 9% packaging 330 g all and put) butter (I cut a good and cold one straight from the freezer into pieces) 80-85g half a pack, I left another half for the experiments, I took 2 eggs all the same, I increased the salt and soda 1 tsp soda with a large straight slide so that for sure, tea salt with a small hill. it turned out to be a lot of salt, but I noticed from previous experience that salt and soda seem to erode chtoli, that is, neither salt nor sourness remained in 5% of my version a week has not passed yet and it is practically bland (well, the leftovers are completely in a jar). Well, in general, everything turned out well, just like a store-bought viola salty and sour. that I am particularly pleased with the smooth, uniform consistency and glossy surface as much as I like! let's see what happens in the refrigerator, but interfered from 2 to 4 speed again for 3-4 seconds at the 2nd and 10th minutes.

now how much cheese I have been making, always a consistently excellent result! hot liquid, cold plastic, soft enough, but does not drip from the sandwich, it is stretchy-smeared !!! in winter, apparently there were a lot of failures due to the quality of the ingredients, perhaps the ice cream cottage cheese or butter is not very good or something else, or they really screwed up with the cottage cheese, so everything worked out with water. To make it softer and more stretchy, I still take cottage cheese in packs - it is damp. I made from 2 packs Rostagroexport 9%, another time I took 2 packs to the grace of 12%, the so-called peasant. packs of 180 gr. again, in pure form, the mass is 320-340 g no more. everything melts well! though I put more soda-1 tsp. with a slide, salt-0.5 tsp. the rest is also 100g of butter (a good day from magnolia is good) 2 eggs, everything is as usual. Another thing I want to say, at the end you open the lid - you can see that sometimes there are a lot of bubbles, sometimes just a little bit, I read that this is a good sign, it means the cheese has melted.

Cooked! only it flowed from the jug for some reason. Maybe the cottage cheese shouldn't have been taken home

That's right. It is when hot and will be liquid. Write that after hardening in the refrigerator - will it become plastic sticky or solid? By the way, in the recipes for May Kuk I saw a similar recipe from home! then it is also possible, everything should be fine. The main thing is tasty in any way. Here, after a long break, I tried the store's viola and spat on it - salty sour and bitter seems after my own! did not expect.

Maybe the cottage cheese shouldn't have been taken home

I make from homemade, my own cottage cheese ... everything is great!

I’ll come home and try to do it in Proficuka. Come on.

I just did it in the thermomix. Farmer's cottage cheese took 12%. While it freezes, it is liquid, but I think that when it hardens, Viola will be straight. I tried it hot, delicious)) I did before that about the same recipe in a milk cooker, it turned out tastier in the thermomix.

I put 500g of cottage cheese, put 40-50g of butter and 1-2 yolks, but not eggs ...