Homemade chocolate cheese. Home chocolate cheese

01.08.2020

Home chocolate cheese is obtained more gentle and thin taste than an intrusive shop.

Today in our menu is very delicious recipe Chocolate cheese, which is easy to cook at home using cottage cheese.

As a result, smooth and gentle melted cheese with chocolate aroma appear on your table, which is very tasty to serve on a slice. white bread Morning coffee.

Once I try this natural productYou will prepare it for your family again and again.

To make cheese, you need to choose dry home solid cottage cheese with a loose grain.

You can store melted cheese with chocolate in the refrigerator no more than a week.

The most simple recipe for cheese can be prepared from ordinary melted cheese, taking 2 cocoa teaspoons per 100 g of product and sugar to taste. But is it more important for the natural and benefit?

Ingredients:

cottage cheese - 400 g
bitter chocolate - 100 g
creamy butter - 50 g
sugar - 2 tablespoons
milk - 75 ml
food Soda - 1/2 teaspoon

Cooking cheese with chocolate:

1. Cottage cheese a blender to a homogeneous cream mass.

2. Add milk and soda. Get out again.

3. Purchase into a small saucepan, add soft butter And put on a water bath.

4. Cook for 10-15 minutes, constantly stirring, before melting the curd mass, which turns out completely homogeneous, without a single grain, similar to thick condensed milk.

5. Remove from the fire and add grated chocolate, then sugar sand. Stir to complete dissolution and of the other product.

6. Pour into the appropriate capacity not too thick layer, let it cool and put for 6 hours in the fridge for pouring.

Chocolate Cheese Recipe

As a result, you will receive not a shrill, delicate cheese, sweetish, with a thin aroma of spices and cognac.

if you love sweet cheese, Increase the amount of sugar.

Chocolate Cheese Composition:

hummer cottage cheese - 300 g
egg chicken - 1 pc.
creamy butter - 2 tbsp. l.
soda - 1/3 h. l.
salt - 1/3 h. l.
cocoa powder - 1 tsp. with a slide
vanilla sugar - 10 g
sugar powder - 1 tsp.
cinnamon - on the tip of the knife
cognac - 1 tsp.

How to cook chocolate cheese from cottage cheese:

1. Add salt and soda into cottage cheese, mix thoroughly and leave on the table for an hour.

2. Burst a raw egg And put the softened oil. Stir.

3. Put the cottage cheese mass on the middle fire and heat the cottage cheese to completely melting. Do not forget to intermitted periodically.

4. Pass cocoa, vanilla sugar, cinnamon, powder and pour cognac. Quickly mix until the cocoa is completely dissolved.

5. Cover the tank with the food film and leave on the table to the complete cooling. Then remove the chocolate cottage cheese In the refrigerator to full "maturation" at least 6-8 hours.

Chocolate cheese with nuts

Ingredients:

cottage cheese coarse-grained - 1 kg
fatty milk - 1 cup faceted
butter Cream Fresh - 4 Large Spoons
soda Food - Dessert Spoon
cocoa powder - 2 tbsp. l.
sugar - 4 tbsp. l.
walnuts - 4 tbsp. Spoons

Chocolate Cheese Recipe With Nuts:

1. Distribute or jerk cottage cheese together with food soda, and then add milk to them.

2. Put the resulting mixture into a saucepan and put on a weak fire. Prepare to melting cottage cheese.

3. Lay out butter, sugar and cocoa. Mix, sake another 1 minute, lay out the crushed walnuts and burst in the molds hot. Put in the refrigerator for several hours.

Video recipe chocolate cheese with nuts:

Chocolate melted cheese At home has a rather high calorie content.

They should not be abused during a period of weight loss, as well as those who watch their figure or suffer from obesity.

This is the main harm of chocolate cheese.

And its use is the same as in all natural dairy products.

What is chocolate cream cheese? Wash on white bread, cookies, serve to buns and croissants, waffles. From drinks - coffee with milk, cocoa, tea.

Cheese cream chocolate He is the most popular representative of this product group. Prepare it according to the general technology, that is, at first the cheese mass is formed, then heated and then melted. The composition of such cheese includes cocoa powder, which gives the mass specific taste and color. Cheese melted chocolatemanufactured by industrial means may also contain nutritional supplements and preservatives.

The distinctive characteristics of chocolate cryed cheese include a sufficiently soft consistency, which is very easy to smear. The fat content of such a product is approximately 30%. On the shelves of stores such cheese can act in different packages: a container, a cup, or in the daream pack.

Use in cooking

Chocolate melted cheese is used to prepare sweet sandwiches, as well as based on it makes baking cream. This product includes a recipe for different desserts.

Recipe Home Chocolate Cream Cheese

To be confident as a finished product, such cheese can be cooked at home. For this you need to take about 310 g of low-fat pressed cottage cheese, egg, about 2 tbsp. Spoons of butter, 1/3 h. Spoons of soda and salt, 1 h. Spoon with a hill cocoa. In addition, you need to take such spices: 11 g of vanilla sugar, 1 h. Spoon sugar powder, pinch cinnamon and 1 h. Spoon brandy.

In a separate dish, mix cottage cheese, salt, soda and leave for an hour room temperature. After time, add an egg there and lowering the oil. We put the capacitance on the middle fire and heat, periodically stirring. When cottage cheese is melted, add other ingredients. Now you need to quickly interfere, so that cocoa was dissolved. We carry out the food film with a container and leave to cool. After that, the cheese must be put in the refrigerator for about 7 hours.

The harm of the cheese of melted chocolate and contraindications

Harm cheese cream chocolate can experience people who have individual intolerance to the components of the product. It is also worth considering the use of preservatives that can harm the body. Since chocolate cheese is rather calorie, it is not recommended to abuse them in a period of weight loss, as well as those who follow their figure or suffer from obesity.

Hello, friends!

In this article, I want to tell you about the preparation of a very tasty and unusual home chocolate cheese.

Chocolate cheese with marble pattern Sweet, semi-sweet and salty
Frequently asked Questions

The idea arose after we brought our first marble for sale. Girly of five years old, standing with her mother's attachment said: "Mom, I want chocolate cheese." A parents almost wandered the parent, because the child refused to eat any dairy products.

And I thought: "How to give cheese chocolate taste? " And decided to experiment from Cocoa. By trial and errors, we have even a few varieties of chocolate cheeses. And believe me, they are very easy to cook with their own hands.

Important!Cocoa must be natural (I use a "communark 99%") and only high-quality ...

Chocolate Home Cheese Recipe

To prepare home cheese head weighing from one and a half, to kilo eight hundred (depending on milk indicators) will need:

twelve liters of homemade milk;

one or two packs of cocoa;

a glass of 9% vinegar;

for sweet cheese - sugar.

In the process of experiments, I came to the conclusions that chocolate cheese can be cooked sweet and salty. As well as diversify its appearance and taste. Based on the recipe with the addition of cocoa, such varieties were obtained:

Chocolate marble (sweet, semi-sweet and salty).
Uniform chocolate (sweet and salty).

Depending on the ingredients and the method of preparation, the shelf life and taste quality of the final product are dependent.

Chocolate cheese of homogeneous color

Twelve milk liters bring to a boil and cook dense cocoa. Depending on the desire, the intensity of the chocolate lifting is easy to control the amount of added cocoa. If you wish to cook cheese with a sweet taste, add sugar. The number of sweets is at will.
Important!Salt the milk is not needed! If at this stage add salt, a bitter unpleasant taste will appear.
I bring the cooked cocoa to a boil, and with a light stirring from the bottom up (in order to avoid precipitate), we carefully pour a glass of vinegar. Fire is minimal. Circuits are formed. When the serum becomes transparent, brownish color, raw weight remove from the fire, merge into the cooked marry and hang for self-examination.

I recommend to take a gauze cloth in two layers. I take a piece of gauze with a size of 50 to 80 cm and tying short sides. It turns out a cradle.
Gauze with a cheese mass hang for running to a fold. On average twelve hours. If you boiled sweet homemade cheese, he's ready. To dry your crust. Leave the head after extracting from gauze to three to four hours at room temperature.

Ambassador I will give below common for all kinds.

Chocolate cheese with marble pattern Sweet, semi-sweet and salty

To prepare chocolate cheese with different graininess, you must bring to a boil twelve liters of milk in two dishes, dividing in half. In one dish brew cocoa. When cooking sweet cheese, add sugar to taste in both tanks, for semi-sweet - in one, in the salty, we do not add.
We take the milk and cocoa, adding to each dish for half a glass of vinegar. Cocoa stir. Fire set minimal. The readiness of the Cocoa Cocoa is determined as in the first recipe. White clutch is ready when serum will get greenish or yellowish and will become transparent.
The cheese mass is removed from the fire and gently take a knife. Figure of future cheese depends on the size of pieces. If you boil marble home cheese, mix hot masses of different colors in one container and drain for scamps to gauze. For striped cheese, we do not mix the mass, and drain alternately. After removing from the gauze after the screwdrock, the crust is dried as described earlier.

Chocolate Home Cheese Ambassador

All types of chocolate salted cheese after hardening and extracting from gauze are abundantly sprinkled with salt, sealed in the package and removed into the refrigerator on a warm shelf on three days. The head must be completed once a day. If you notice that the salt has absorbed, sprinkle again.
Before use, the cheese head is washed under running water and dipped with a clean napkin. You can store salt chocolate cheese in a package or in a container, but the remaining head must be sick from all sides.
Keep sweet cheese need in a refrigerator in a package or in an enameled saucepan.

Following simple instructions, you will prepare a hundred percent natural healthy product of excellent taste and quality from homemade milk.
From personal experience I can say that in our family chocolate home cheese is not ridiched. My buyers also enjoys great popularity. Some of them shared that sweet cheese were injured during storage. I liked the combination.

Frequently asked Questions

Question:How much is cheese from twelve milk liters?

Answer:

The average weight of the head of home cheese from Kilo six hundred to two kilograms. The weight affects the quality of milk (fatness, density, freshness), temperature and duration of cooking of cheese clots. The higher the temperature when the milk is buzzing and the longer the cheese mass is heated, the harder it is cheese, but the weight of the cheese head will be less.

Question: Why didn't you get cheese?

Answer:

The result depends on the source product. At home milk from different cows, various milk density and fatness indicators. Of the spring milk and milk, recently, the cows, as a rule, the yield of cheese is less than from those that milk more than three months. More output and milk obtained in winter. If the cow is high fatty milk, but low density, cheese will get less, but it will be higher than it. Of the milk of greater density, the yield of cheese will be higher, but fat is less. In any case, if the weight of the cheese varies within the limits specified above - this is normal and milk was from healthy cows.
The proposed recipes of home cheeses described in this article are necessarily prepared from fresh milk. If the acidity is high (there is a taste for a barely catchy acid, but the milk seems fresh), the cheese mass will turn badly or will not come. Flames will be small, and the cheese and muddy. Cheese of such milk may not work at all, or the output will be very low. Ideally prepare from pair milk, but you can use with a standing back. The condition is one - acidity should be low. The first sign of high acidity is the burning of milk for the bottom when heated.
The amount of the final product is affected by the health of the cow, from which milk was obtained. If the cow is patient with ketosis or mastitis of any etiology, the weight yield of the final product will decrease. If the disease is running, cheese may not work at all. How to check the milk on the disease I described in the article "Choose homemade milk"
The little head turns out if the food soda was added to the milk. The vinegar enters the reaction, the process of the system is broken, and this affects the weight of the head and the quality of the product.

Question:Will cheese work if the milk burned?

Answer:

Cheese, of course, will work out, but the taste of the burnt milk will remain. What to do?
Do not rush to throw out the pitched head. Sung down, as described earlier, and leave for three to four months in the refrigerator. Over the first month head once a day, adding some salt. A week later, the head prisons once seven days and turn once every three days. You will be surprised, which eventually get cheese. The stronger the milk burned, the longer you need to withstand the head.

Question: If mold appeared on the surface of the cheese, did it deteriorate?

Answer:

Mold on the surface of the cheese is a natural phenomenon. The proposed cheeses are no exception. What should I do if dark specks appeared on the surface? Clean piece of gauze Rock mold under running water to pure cheese, blot with napkin and scoop. Store the above way. If you left a solid head for aging for a couple of months, two, three days after the manufacture, it is necessary to sweep the small holes on the crust. In the process of ripening through these stroke mold can penetrate deep into the head and cheese will acquire an unpleasant taste. How to lose holes? Just wet your finger in the water and take it until the holes are filled with raw mass. Spell all irregularities and pores. After that, salute the cheese and store, as described earlier.

Attention! Author's recipe. To accommodate information about the recipe, the method of cooking this type of cheese, be sure to indicate a reference to the author's resource or the name of the author. Rights are patented. Violations are prosecuted by law. Thank you.

Today in my menu gentle chocolate fused cheese. If you still buy it in supermarkets, then it's time to learn delicacy prepare yourself at home.
Recipe content:

Melted cheese takes not the last place in industrial production. There are several types of such cheeses: pasty, pieces, sausage and sweet melted. Among the sweet bowls and fans of cheeses most popular is chocolate fused cheese. His taste to many families since school times. Smooth, homogeneous, fragrant, gentle ... in the cooled form - dense, and in a warm condition - drum. However, industrial cheese includes different nutritional supplements and fillers of both natural and synthetic (emulsifiers, preservatives, antioxidants) of origin. Therefore, I propose a simple recipe for making chocolate cheese at home. You will have delicious home cheese, and much more useful to the shop.

You can feed it with a piece of fresh white bread, smeared on pancakes, croutons or toasts. He will become an excellent addition to the morning cup aromatic coffee or fresh tea. This is a great pleasure that just not convey words. In addition, it can be used in the form of filling for muffins, bagels, cakes and cupcakes. I am sure that by cooking cheese once, you will definitely love him and natural home product will cook again and again.

Caloriciness per 100 g - 311 kcal.
Number of portions - 300 g
Cooking time - 10 minutes, plus time for pouring

Ingredients:

Cottage cheese - 250 g
Eggs - 1 pc.
Sugar - 50 g or to taste
Cocoa powder - 1 tbsp.
Food soda - 1 tsp.
Creamy oil - 50 g
Salt - chipotch

How to cook chocolate fused cheese

1. Put creamy oil into the saucer.

2. Put it on the stove and heat so that the oil is melted. After pour sugar and pinch salt. Then pour the raw egg and mix well to homogeneity so that the products are completely dissolved.

3. Add cottage cheese. I recommend it to choose home and solid with loose grains. If the store's cottage cheese, then increase the amount of butter.

4. Mix the lot to make cottage cheese and liquid components connected.

5. Put the saucepan on the stove and the contents heated on medium heat, while stirring it regularly. It is necessary that cottage cheese melted and a homogeneous smooth liquid mass turned out.

6. Then pour cocoa powder and soda. If cocoa use sweet, you may not be useful to you, or need it in smaller quantities. Take this moment when adding it.

7. Return a saucepan on the stove and continue to mix products so that Cocoa is well stacked and the mass acquired a chocolate color. The mixture will be sufficiently liquid, but when frozen it thickens.

8. The chocolate liquid mass is run by convenient molds. For this, any creams, glasses, vases or silicone molds For muffins. Send the cheese to stick in the refrigerator, where to withstand it 1-2 hours. In the refrigerator, the mass will start glare and become tight enough, but it can be easily smeared on bread or cookies. Keep cheese in the refrigerator around one week in the tank with a tightly closed lid.

Our people have long learned to repeat purchased products at home, making them much cheaper, tastier and more useful. We ourselves salt and save fish, make cakes and candy, cook condensed milk ... And of course, learned how to do homely cheese!

You will not believe, but using the most simple products, really make homefurned cheese: and classic, and spicy, and meat, and even chocolate! And what soup will come out with him, yes cookies ..

4 budget recipe for delicious and original home cheese, as well as tricks and advice are waiting for you in the article.

Is it possible at PP there

Our favorite topic! Product utility is the concept of "tensile". Of course, there are absolutely few harmful products in the world: as a rule, these are overdue products fried in a strong crust and n secondary oil dishes, transgira and alcohol. Alas, scientists have proven that alcohol has negative influence Our organisms even in small doses.

Even the ripples of vitamins or the content of a large amount of sugar does not make food harmful. This makes it non-priority when you get into your daily diet, just and everything. This means that based on such products will be unreasonable to build their menu, however, you can periodically use them in an acceptable amount.

The unconditional division of products on bad and good has become the scourge of modern society, and we would really like to fix it. In our world, more and more people suffering from orthorosis and obsessive states, fear of food and litter, compulsive overeating and anorexia with Bulimia. Let's not demonize food, because it is fine with its tastes, and not only conditional paznia.

We urge you more cooking with your own hands, at home, because then you can perceive food more calmly - the connection of "homemade \u003d useful and high-quality" was fixed in our consciousness.

4 awesome recipes

In fact, you will be surprised how easy it is to quickly melted cheese at home. And even more you will like the taste: it is very "shop", but at the same time gentle!

What you like in this recipe is its variability. Cheese can be used as an independent snack, as the basis for soup, like a sauce or as a topping for baking. Plus you can add various products and spices, shorter, just have time to experiment!

We chose these 5 recipes of homely melted cheese: without filling, with greens, with chocolate, with mushrooms, as the most popular, but you can also make cheese with ginger, vegetables, various spices and nuts.

Classic of cottage cheese

So, classic curd melted cheese. He has an extremely interesting consistency: cheese is obtained smooth and homogeneous. In a slightly heated form (at room temperature) - it will become a drig, and in the chilled state (just from the refrigerator) will be more dense, so it is convenient to smear it on a sandwich or use as a filling for a bun.

So, there are 2 ways, how to make cheese home from cottage cheese:

Gentle with oil

Cheese with butter, yes with a piece of fresh white bread - what can be tastier? His advantages are that it is combined with any bread, grain loaves, tartlets, meat, seafood and even fruit.

KBJU: 236 kcal., 14 gr. Protein, 19 gr. Fat, 12 gr. Carbohydrates.

Structure:

cottage cheese 9% - 500 gr.,
egg - 1 pc.,
butter - 100 gr., (According to the assurances of the cells that have already prepared, it is possible to reduce exactly 2 times, and the taste will not change!)
salt - 0.5 - 1 tsp,
food soda - 0.5 h.

How to cook:

So, cottage cheese- Here is the basis of our cheese. Ideally, he should be fat and fresh, but the store is also quite suitable. The main thing is that in the composition of the praise, otherwise the taste will be spoiled -

Butteralso choose high quality: in no case do not take margarine! All because it is just contained by transjira, which are carcinogens. They do not have instant harm to health, but gradually worsen the health of the cardiovascular system, provoking the development of various diseases.

And again, the cheese will be spoiled, because in fact margarine does not have a smell, no taste, which means goodbye tender texture!

Remove the oil in advance from the refrigerator and leave to melting at room temperature. After that, as it becomes soft, put cottage cheese in the bowl, add oil there, break the egg and sprinkle with salt and soda. Food soda is very important, it is she who in this recipe is responsible for the melting effect and the correct structure of the cheese.

All ingredients thoroughly mix. How to do it - to solve you. You can using a blender or mixer, spoon or mortar. Home Goal: Get a homogeneous mass.

Shift the future cheese into a suitable saucepan / brushing of a small size because it is to prepare on a water bath

We will melt the cheese in a water bath. This means that we need another saucepan in which we will bring 500 ml. Water to boil, and on top We put a saucepan with cottage cheese. It is necessary so that the cheese is not burned.

Preparing homely fused cheese on a water bath for about 10 minutes, constantly stirring. Watch the silt to the water only slightly bouffroil, and did not boil with might and, otherwise the cheese turn back into cottage cheese!

The mixture will gradually become everything, and the cottage cheese is dissolved. As a result, a completely homogeneous mass is obtained, which is reminded of fatty, thick 30% cream.

You can add dill for beauty:

If you are not too lazy, then you can be reinforced and removed from the water bath, pour cheese into a blender and beat it to become perfectly homogeneous.

Our cheese is ready! Cool it, stirring from time to time so that a dense film is formed on the surface. We shift in the desired shape, having splashing it a little butter, and enjoy your sleeveness!

Low-calorie with milk

This cheese is very easy and low-calorie: Just for those who love PP and ultraothe products 🙂

KBJU: 142 kcal., 14 gr. Protein, 8 gr. Fat, 2.5 gr. Carbohydrates.

Structure:

cottage cheese 9% - 500 gr.,
milk - 0.5 Art.,
pepper, dill and garlic to taste,
salt, paprika, turmeric - 0.5 ppm,
food soda - 0.5 h.

Cooking:

Important moment : For cooking it is better to take high quality cottage cheese, it should be soft, which will make it well on taste. So, cottage cheese in a saucepan, pour milk to it, then whipped with a mixer into a homogeneous magnificent mass.

You can use both a blender, as well as try to make it with a wedge or spoon with your own hands, but the result will be worse!

Cashes with cottage cheese-milk mass put on fire and bring to a boil, then we reflect the fire and cook to light thickening with continuous stirring. It is very important, otherwise the cheese will nourish!

Consistency when readiness should resemble liquid manna Kishu. And, when stirring a spoon, the mass should reach it.

After we received the required consistency of cheese, salt to its taste and the calculation, how long he will wait for its use! If you make a melted cheese in a sufficiently large number of cases, then it is necessary to pick it up a little more than that cheese that will be served to the table immediately.

Simultaneously with salt, add soda. FOUND ATTENTION: Thanks to soda, cheese immediately increases in volume and "lure."

Council: You can add a paprika, then the color of the cheese will be more yellow and familiar!

All thoroughly mix and cast half of the cheese mass into the cooked pile or other shape, we put in the refrigerator to a complete cooling and easy hardening.

In the remaining hot cheese We add a finely chopped dill and garlic, add pepper, mix everything thoroughly and, as well as the first mass in the cooked form, send it to the refrigerator.

Yummy It turns out a stunning, pleasant appetite!

Exquisite with mushrooms

KBJU: 157 kcal., 12 gr. Protein, 11 gr. Fat, 1.3 gr. Carbohydrates.

Structure:

cottage cheese 9% - 450 gr.,
egg - 2 pcs ..,
champignons - 200 gr. / about 4-5 pcs.,
soda and food salt - 0.5 h.

Cooking:

We shift cottage cheese in a bowl of multicooker. Add eggs, oil, salt and soda to it.

Mix the mass by a blender or mixer. Then we put hot on a small fire or stirring on a wiring bath. We should have 15 minutes to achieve the result of a homogeneous tight mass. Now fatte her aside.

We take our champignons and cut into small cubes. Fry small batches to ruddy crust. We apitate at the very end.

Add mushrooms to cheese, if you want, you can also crumble more greens, and mix thoroughly. We give cool at room temperature slightly covering the lid. Then we send cheese to the refrigerator, especially impatient can already begin eating!

Dessert chocolate

Delicious for sweet tooths and children! Our advice: You can take and milk chocolate and then add much less sugar and milk, but it turns out to be tastier dark chocolate: taste more rich!

KBJU: 260 kcal., 11 grams. Protein, 16.3 gr. Fat, 16.3 gr. Carbohydrates.

Structure:

cottage cheese 9% - 400 gr.,
gorky chocolate - 100 gr.,
cream oil fatty - 50 gr.,
sugar - 2 tbsp,
milk - 75 ml.,
food soda - 1 tsp.

Cooking:

What to do if not melting

Sometimes people complain that instead of melted cheese, some kind of digestible filling for varennikov is obtained. What are the reasons for such failures:

Non-quality cottage cheese. If some kind of cottage cheese is "not like that", then he lies a lump in a water bath and does not want to melt at all. Good cottage cheese begins to melt almost immediately. You should not wait 30-40 minutes in thoughts that the product is about to pay. It is better to immediately remove the container from the water bath and push the mixture into cheese or cheesecakes.

And by the way, farmers are not always the best way Product: It is prepared in handicraft conditions, possibly, with non-compliance with the norms of sanitation. Purchased cottage cheese is well suited for similar recipes, it is important that it be fat and not overdue, and there was nothing superfluous.

Better to water bath did not burst with you, the aki hyena fiery. Let it be moderate smalking.

Besides it is important to follow melting time And how the consistency changes: in this case, it is better not yet than re. If you reap the cottage cheese in the water bath, the return process can be launched: the mixture will begin to turn into cottage cheese again.

If small lumps remain in the cottage cheese mixture, keep in mind that completely small grains can dispense later during the insistence of cheese.

How to store

Knowing how to store homemade cheese in the refrigerator, you can not worry about the durability of the product, since it can be adjusted in it, and humidity. So, keep the gentle and capricious products of ferocular origin is best of all away from freezing chamber, because there is usually much colder.

Perfect place - in the branch for vegetables. Previously need to be bought in food film. By the way, the tightness is the key to the fact that the product will not become dreamed and does not apply to outsiders.

In the refrigerator, homely burned cheese can be stored for several days - up to 14. We recommend you after 6-7 days to warm it, melting again to a liquid state and use it as sauce to porridge, pasta, salads.