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Processed cheese in the microwave from cottage cheese. How to make cheese in the microwave

When on a diet you want sandwiches, homemade bran bread or familiar loafs can come to the rescue. But to make these very sandwiches from breads incredibly tasty will help dietary processed cheese according to Dukan. You can eat it while sitting at any stage of the Ducan diet, as well as on the PP and almost any other diet. By the way, it is often to the taste of those who are clearly far from dietary nutrition.
The recipe for processed dietary cheese is incredibly simple, and the ingredients for its preparation can be found in almost any supermarket.

Since the cheese is dietary, then milk with cottage cheese, respectively, should be with a minimum amount of fat in the composition. For this recipe, we used 0% cottage cheese, 0.5% milk. There are many recipes on the Internet where it is said that the cottage cheese should be dry, but good processed cheese is also obtained from cottage cheese in soft packaging.

First, put the cottage cheese in a bowl and mix it thoroughly with a teaspoon of baking soda (without a slide). Further, the cottage cheese with soda can be left for one hour so that the cottage cheese softens and becomes transparent. If there is no time to wait, then you can immediately proceed to the rest of the cooking steps. After the cottage cheese and soda have been mixed together, add one egg, two tablespoons of milk and a little salt to them.

After mixing everything thoroughly, send the bowl with the ingredients to the microwave for 1 minute. After one minute, take out the bowl with the resulting mass from the microwave and mix well.

After stirring again, we send it to the microwave for another minute. after the second minute, we take out the future cheese from the microwave and mix. If not all the cottage cheese has melted and there are white blotches or lumps of cottage cheese in the cheese, then the resulting mass can be whipped with a blender. In the photo below, the mass after beating with a blender.

Add two teaspoons to the resulting viscous mass vegetable oil... If desired, you can add flavor with salt, herbs, various seasonings. This cheese uses finely chopped parsley and dill, salt and a pinch of basil.
That's it, fused diet cheese ready. We transfer it to a plastic container and store it in the refrigerator.

For a very long time this recipe remained unclaimed by me. The presence of eggs in the composition was a little annoying. And now his hour has come. Conclusion - what a pity that I did not do it earlier.

Delicate, but at the same time dense consistency, very easy to cut. Harmonious taste. Undoubtedly, I will do more. What attracts exactly this cheese recipe? If a milk producer makes it low-quality in terms of protein content, then the eggs will still give the required density and the cheese will turn out.

Necessary:

  • Milk - 2 l
  • Kefir - 250 g
  • Sour cream - 250 g (you can also low-fat, or even replace with kefir or yogurt)
  • Eggs - 6 pcs.
  • Salt - 2 tablespoons

Preparation:

Pour 2 liters of milk into a large saucepan and put on fire to heat up. Add all the salt.

Remember that you still need to pour about a liter of volume into the pan.

Stock up with a spatula to stir the mass.

The spatula is better at capturing the bottom area than the spoon.

While the milk is boiling, mix the eggs, sour cream and kefir with a whisk.

Pour the egg-kefir mixture into the milk that starts to boil.

We continue to heat, stirring with a spatula, so that it does not burn from the bottom.

Flakes of future cheese gradually appear.

The serum becomes transparent.

When the mixture boils, put the mass in a colander covered with several layers of gauze.

I have a dense synthetic fabric that does not allow anything except liquid to pass through, it is easy to wash and dries quickly. I recommend that you buy this if you cook cottage cheese and cheese at home. The main thing is that the fabric should be dense, but blown through, otherwise it will not let water through either.

The cheese mass is fine-grained, you can add spices or herbs to it.

I wanted an even "washer", so I took a small sieve, covered it with a cloth, laid out the cheese, wrapped the ends of the cloth inside, put a suitable plate on top.

I put a load on top - I had a 1.5 liter can of water.

We leave the cheese under load for 2-3 hours or more. If you want a denser cheese, use a heavier load.

Here is such a dense cheese.

Weight - about 800 g. If you have good milk, then maybe more.

It seems to me that the cheese tastes better in a day in the refrigerator, the unobtrusive omelet smell disappears, the cheese becomes more like a mild cheese. Of course it doesn't melt like hard cheese, but in salads and just for a sandwich, it is great.

Very tasty!

Bon Appetit!

Heat treatment often completely changes the texture and taste of animal products. There are many ways to quickly melt cheese, but their use depends on the quality and type of product.

What are processed cheeses

Processed cheeses are dairy products that have undergone additional heat treatment. Also, this concept includes a separate type of cheese products - products obtained by mixing natural processed cheeses with various ingredients. Such a variety is distinguished by its low cost and a special homogeneous structure.

For heating use different types cheese products, depending on the recipe. There are classic combinations of varieties in certain dishes:

It should be noted that hard varieties they melt worse, but their taste is richer.

How to properly melt cheese

The correct temperature is the key to successful cheese heating. The degree of heat treatment depends on the type of product:

  • soft varieties melt at 54 ° C;
  • semi-solid and solid species change their structure at 64 ° C;
  • solid dry varieties are heated at 80 ° C.

Exceeding the specified temperature limits will lead to stratification of cheese products. The animal protein will become denser, forming grit. The food should be heated gradually and added to the dish towards the end of cooking.

The degree of heating of animal protein directly depends on its fat content, but the structure of the product plays an important role. So, Parmesan 32% fat melts worse than 25% Mozzarella.

Do not use fat-free ingredients for heating. When these varieties are exposed to high temperatures, the products become hard and stick to the dishes.

How to melt cheese without a microwave

Microwave is a universal device for cooking melted cheese. The device, thanks to the adjustable power, allows you to bake the product or bring it to a pasty state.

In the absence of a microwave, you can use conventional oven... There are several ways to melt cheese mass:

  1. Place the food in a roasting sleeve and leave for a few minutes in the oven at a temperature appropriate for the variety.
  2. Place ingredient in a baking tray and grill.
  3. Sprinkle grated cheese over baked goods or pizza and leave in the oven.

It should be noted that when using the last two methods, it is important to control the baking time. The cheese will melt within a couple of minutes, keeping the product in the oven for a long time will turn the ingredient into a caked, tough mass.

If the ingredient is melted for a sauce or as a dish on its own, it is recommended to add cream or milk to the container. These ingredients will reduce the risk of burning of the main product.

How to melt cheese in a pan

Melted cheese in a frying pan is fine if you don't have an oven. This method allows you to prepare cheese sauce.

The product is rubbed finely and left at room temperature. A preheated frying pan is greased butter... Next, fry a couple of spoons wheat flour and add half a glass of full-fat milk.

This mixture is brought to a boil. Then you should reduce the gas to a minimum and mix the grated main ingredient into the sauce.

Another famous dish cooked in a pan is cheese sticks. Any hard variety is suitable for cooking. Cheese strips are rolled in an egg and breading, and then fried in a preheated pan until golden brown. The appetizer has a crispy crust and a soft, stretchy filling.

It should be noted that it is impossible to melt the cheese in a pan in its pure form. Controlling the temperature of an iron surface on a hotplate is more difficult than in an oven and microwave. As a result, the food will cook on the outside and remain firm on the inside.

How to melt cheese for fondue

Swiss fondue is one of the most famous cheese dishes... The recipe is classified as an appetizer or dessert. For cooking you will need:

  • 0.5 kg of fat cheese;
  • lemon;
  • 200 ml of white wine.

When choosing a type of cheese, it is better to choose cheddar, gruyere and münster. You can also add gouda and emmentaler. Often, fondue is made from several types of cheese to add flavor to the dish.

Remove ingredients from refrigerator 30 minutes before cooking. The food should warm up to room temperature.

The main ingredient is rubbed finely and mixed with a thickener. A glass of dry white wine is heated over low heat. An alcoholic beverage containing an acid will allow you to obtain the smooth texture you need.

Grated cheese is added to the alcohol and stirred, gradually raising the temperature. Fondue should not be brought to a boil. Finally, add lemon juice to stabilize the animal protein and stir the mixture thoroughly.

The liquid product is poured into a special pot and put on a small fire. Fondue is traditionally served with diced toast, meat and vegetables. As a dessert, fresh fruit is dipped into the melted product, and the snack can also be combined with chocolate.

How to melt cheese without a microwave and oven

In the absence of a microwave and an oven, you can melt a fermented milk product in a steam bath. This method differs in duration - hard varieties will languish for at least 15-20 minutes.

However, this method allows you to soften the product as delicately as possible. The steaming technology will prevent the cheese from burning or flaking.

A similar method is used for heating hard dry cheeses, and also unnecessarily soft varieties, requiring accuracy in maintaining the temperature regime. Long and gradual heat treatment allows you to achieve a homogeneous structure.

This method is used if it is necessary to soften only cheese, without adding cream or milk.

Also, depending on the recipe, sometimes additional heating devices are not required. It is enough to finely rub the cheese and mix it with the hot main course - the product will melt under the influence of the ambient temperature.

How to melt melted cheese for soup

The effect of high temperature on processed cheese allows you to change its structure, but the quality of the product plays an important role in the preparation. Manufacturers of cheap brands often add chemical components to the composition of products that make it difficult to soften the cheese. This procedure increases the shelf life, however, during the preparation of the first courses, the cheese products do not melt uniformly.

Most recipes cheese soup it is indicated that the main ingredient must be grated on a coarse grater. If a high quality product is used in the dish, then in the broth it will soften to a uniform stretching structure.

Cheap brands will not change shape under the influence of temperature.

There are two ways to use inexpensive processed cheeses to make soup:

  1. Soften the product in microwave oven... The grated ingredient is poured into a microwave cooking container and set for 1 minute at maximum power. It is important to ensure that the fermented milk product is not fried or covered with a crust. When the contents of the bowl have reached the desired consistency, the ingredient can be added to the soup. Stir quickly to distribute the curd mass evenly.
  2. Grate the product on a fine grater and rub through a sieve. The resulting cheese mass must be added to the hot soup and stir thoroughly.

For the second method, you can pour a ladle of soup into a bowl of grated melted cheese and stir. The mass should acquire the consistency of thick sour cream. In this form, the ingredient is added to the remaining soup.

In order to grate the cheese more thoroughly, it is advisable to freeze the product before use. Cooling ingredients hold its shape better and does not stick to the iron surface of the grater.

How to prevent cheese from stratifying

Layering of the cheese leads to a loss of structure and the acquisition of an unpleasant taste. To avoid this situation, acidic substances and additives containing starch should be used:

  • dry white wine;
  • lemon juice;
  • flour;
  • corn and potato starch.

During the preparation of fondue, wine is used more often than starch, because this ingredient significantly changes the taste.

Sodium citrate will also help to achieve the desired structure. This component can be purchased at a pharmacy.

The drug liquefies the liquid, speeding up the process of melting cheese at home. Also, the substance avoids the breakdown of the product into fibers. Citrate dissolves the calcium contained in fermented milk product, which allows you to achieve a pasty structure.

This pharmaceutical product is allowed to be used in Food Industry, however, the dosage should be observed - an excess of sodium citrate will lead to a deterioration in the taste of the dish. The substance is used both for the preparation of sauces and cheese spreads.

How to make cheese sticky

In some dishes (fondue, pizza), on the other hand, it is important that the cheese product pulls in fibers. In this situation, it is important to maintain an average cooking temperature (up to 60 ° C). Too much heat will make the ingredient liquid; if the temperature is not enough, the fermented milk mass will remain solid inside.

The viscosity of the product will ensure constant stirring of the dish. It is also important to check the condition of the cheese during cooking, because overexposed fermented milk mass will acquire a heterogeneous structure.

Melted cheese recipes

There are many recipes involving hot cheese. This ingredient is used as a filling or sauce.

Homemade melted cheese

Melted product homemade used as a spread on sandwiches or as a sauce ingredient. It tastes like purchased Druzhba cheese. Required products:

  • homemade cottage cheese;
  • 1 egg;
  • salt;
  • butter;
  • soda.

The best processed cheese is obtained by heating in a water bath. A pot of water is placed on the fire, an empty bowl is placed on top. V separate container all ingredients are added alternately. For a pound of cottage cheese, 100 g of butter is used.

The mass is carefully interrupted with a whisk to get rid of lumps. The workpiece is placed in a bowl in a water bath. The product is heated for half an hour, it is recommended to stir the mass every five minutes.

For a more interesting taste, you can add chopped herbs to the hot cheese mass, bell pepper or mushrooms. The appetizer is consumed cold.

Cheese puffs

This pastry can also be classified as a dessert or an appetizer. To prepare a savory dish, you should use suluguni. For dessert, you can use mazzarella or ricotta.

Purchased puff pastry cut into rhombuses, after which plates of cheese are placed in the center. The blank is molded into triangles and baked for 20 minutes at 200 ° C. The dish is served hot.

As additional ingredients, you can use boiled eggs, bacon, herbs, fruits, vanilla and chocolate. If desired, the dough can be cut into a triangle and twisted - this is how croissants are baked.

Ratatouille with cheese

A classic Provencal dish will be more sophisticated with the addition of cheese sauce.

To prepare the recipe you will need:

  • vegetables - potatoes, eggplant, zucchini, tomatoes;
  • hard cheese - 200 g;
  • milk - 400 g;
  • 2 eggs;
  • spices - nutmeg, salt, pepper.

All vegetables are cut into thin slices. Eggplants and zucchini are salted for 15-20 minutes. Vegetables are laid out in a baking container, after having greased it with oil. Spices are added.

Rub cheese into a separate bowl and mix with egg and milk. Spices are also added. Vegetables are poured cheese sauce and baked for 40 minutes at 200 ° C.

Outcome

Melted cheese is a common ingredient in many European dishes... Its preparation depends on the recipe, quality and type of product.

Softened cheese is used in both desserts and appetizers. More often the product is served in addition to other ingredients, and less often as an independent dish.

Cheese recipes can be very different.

To make cheese that looks like a store-bought cheese, you need to buy a sourdough.

There are simpler recipes for getting young, not mature cheeses, but there are also completely original ones.

For example, microwave cheese - cooking cheese in a microwave oven from cottage cheese, which allows you to get a cheese a bit like feta cheese.

Ingredients:

  • 500 g of good cottage cheese, preferably homemade
  • 4 eggs
  • 75 g butter
  • salt to taste
  • floor. teaspoon of baking soda
  • spices to taste (this cheese contains fried garlic, tomatoes, herbs, bell pepper)

Microwave cheese recipe

1. Transfer the cottage cheese to a container in which you will cook the cheese in the microwave, and put it in the microwave on the highest power for 10 minutes.

During this time, the curd should be stirred a couple of times.

2. When the curd is boiled and becomes denser, salt it, add soft butter.


3. Whisk 2 raw eggs and pour over the curd and butter, add the spices, mix well.

4. Turn the power down a little (300 W) and boil again for 10 minutes.

During this time, the mass should be stirred a couple of times.

5. Add soda to the curd, stir and again, reducing the power slightly, boil for 10 minutes.

The mass begins to increase and becomes porous. This time, you can already cook without stirring.

6. Add again 2 eggs to the mass, pre-mixed until smooth, mix everything well and set to cook for the last time for 10 minutes.

7. Transfer the prepared cheese mass into a mold in which you will cool the cheese.

After the cheese, cooked in the microwave, has cooled to room temperature, put it in the refrigerator overnight to thicken and settle.

Cheese has always been considered a very healthy and important food product for both children and adults. The proposed recipe for homemade cottage cheese cheese at home in the microwave does not require special products, and it is simple, just 4 minutes and you have delicious homemade cheese.

Ingredients

  • 0.5 kg of cottage cheese;
  • 2 tablespoons of butter;
  • 2 eggs;
  • 0.5 teaspoon salt;
  • garlic, pepper, or herbs as desired.

How to make homemade cheese from cottage cheese and milk

Combine all ingredients in a spacious bowl, blend with a blender, and then pour into a spacious saucepan with a microwave lid. A deep bowl is also suitable, which can be covered with a plate.

Place the pot in the microwave for 4 minutes at maximum power. The curd will melt and you will get processed cheese.

Pour into a mold (you can use a silicone one) and let cool in room conditions. The mold can be placed in a saucepan with cold water for faster cooling.

Then, when the cheese has cooled, put it in the refrigerator. After 4 hours you can eat.