Homemade processed cheese has a number of advantages: it has no preservatives, it has a special taste. And most importantly - cooked with your own hands, it carries a huge positive charge of human energy. The main thing is to cook it slowly, with love.
It is necessary
- Dishes:
- Container for cheese mass
- Blender
- Processed cheese molds
- - 500 g of fresh cottage cheese
- - 120 ml of milk
- - 2 tbsp. tablespoons of butter with a fat content of 72%
- - 1 raw chicken egg
- 2/3 teaspoon baking soda
- - 2 teaspoons of finely chopped or minced dill
- - salt to taste, 2-3 small cloves of garlic - optional.
Instructions
Step 1
If there is moisture (whey) in the curd, it is better to wrap it in cheesecloth and put it under a press so that the liquid is glass. Cottage cheese must be thoroughly mixed and grinded with a blender. Add baking soda, pour in milk and grind everything thoroughly to get a viscous homogeneous mass, salt to taste.
Step 2
Put the cheese mass in a saucepan with a thick bottom, put on a small fire, and heat, stirring constantly, for 5-6 minutes. Never bring to a boil. You can melt the cheese mass in a water bath.
Step 3
After 5-6 minutes, the cheese mixture will begin to melt. Put butter in the cheese mass, pour the dill. Without stopping stirring, simmer for 3-4 minutes. The cheese mass should be homogeneous, in consistency it should resemble thick kefir or sour cream.
Step 4
Beat the egg and, stirring occasionally, pour into the cheese mass. Some housewives add a little grated, carefully chopped garlic. Mix everything carefully so that all the ingredients are evenly distributed. Pour the hot cheese mass into molds and leave to cool.
Step 5
When the cheese mass reaches room temperature, the tins should be covered with foil or lids, and refrigerated. After 2-3 hours, the processed cheese will be ready to eat. It can be spread on bread, eaten with a spoon - it is very tasty, healthy and does not contain any harmful chemical additives or preservatives.
Bon Appetit!
