Processed cheese from cottage cheese at home

Without starch, thickeners, from real curd and butter.

In the purchased melted cheese, there are almost certainly thickeners such as starch or milk powder. And another substitute for milk fat is vegetable oil. Brrr! In more or less decent versions of this horror there, in them, cottage cheese, butter and cheeses. And the cheeses in the composition are on the first place, so the producer informs you that they are the most in the product, which means that the goods are good. But there is no cheese in the original recipe - but there is a cheesy flavor and taste. Magic, not otherwise! For the purity of the experiment, I prepared two options: no cheese and with it, and there already chose a favorite.

   Cooking time: 20 min.

   Time in the refrigerator: night

Caloric content per 100 g with / without cheese (all you will get 200 g of product from the specified number of ingredients): 614/528

Fats: 58 g / 51 g

Proteins: 25.2 g / 19.2 g

Carbohydrates: 3.3 g / 3.1 g

You will need:

• 200 g fatty cottage cheese (I have a homemade, not less than 20% fat, of less fatty, too, it will, but the meaning?)
• 2 tbsp. l. butter
• egg
• 0.5 tsp soda
• salt and spices to taste
• cheese, I have suluguni (optional)

STEP 1

Cottage cheese we rub with soda. We place the oil on the steam bath. When it melts, we put an egg in it.

STEP 2

To butter and egg, add cottage cheese. Mix well and add salt to taste (be careful, even with a small amount of raw cheese it turns out to be very salty). Constantly mix, so as not to burn. It might seem like you need to add milk. This is a bad idea, the cheese will be bitter. Patiently stir, after 15 minutes the curd will melt, and the mass will look like a dough for pancakes. Done.

STEP 3

Pour the cheese into a container, leave to cool. Then put it in the refrigerator for a few hours (I had a night).

STEP 4

Since usually there is cheese in the cream cheese, I decided to check whether it is necessary. Preliminarily grated on a shallow grater, suluguni is added to the melted cottage cheese. We get in the way, until the suluguni melts (about a minute). We pour into another container. Cool, put in the refrigerator. I liked the variant with cheese less, it bitter, but I did not feel any fundamental difference. Maybe it was worth trying another kind of cheese.

Home-made cheese is not as dense as a store, a bar of it will not work. He easily smears of keto-bread and certainly faster dissolves in the soup.