Everyone knows that processed cheese“Store spill” is not too strong and cheese. Actually, this is evidenced by the rather low price of this product, and cheese is not cheap. If we talk about cheese as about what it really is, and not about what is called cheese. It is much better to cook processed cheese on your own - it is very easy to do, it does not take too much time, but it turns out tasty and truly natural.

As you can see, in the photo I have cheese with dried dill, which, as it were, hints that you can add whatever your heart desires to homemade floating cheese, and it will be great: ham, mushrooms, herbs, sun-dried tomatoes, olives, spices ... In a word, experiment, don't over-experiment! And you can cook a simple cheese without additives: a delicate creamy taste is its main charm.

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there is one main the trick to making this melted cheese, since many who used this recipe, but missed this nuance, complained that it “did not work out”. So! There-ta-da-pam-pam! Use low fat cottage cheese. All! That's the whole trick. Fat prevents the cheese from melting well, and you really won't succeed if you want to use full-fat cottage cheese. By the same principle, mozzarella and similar cheeses are also prepared from skimmed milk. And, of course, if you are not sure whether the cottage cheese is good, whether it is from good milk, there may also be some nuances. But usually these nuances are purely consumer inexplicable, because if it is not clear what kind of raw material was used to make cottage cheese, then the result will be mysterious. But I have cooked this cheese many times, I use rustic low-fat cottage cheese, and there were no punctures.

Ingredients:

500 g cottage cheese
100 g butter
1 large egg
1.5-2 tsp salt
0.75 tsp soda
spices-additions at your discretion

Melt the butter, let it cool, add the egg, cottage cheese and soda to it. Mix and put in a water bath. Melt the cheese, stirring so that the process goes evenly. You can periodically pierce the mixture with a blender to help the hot temperature by breaking large curd fractions into small ones.

At first, the mass will be lumpy, but gradually you will see how it becomes more and more smooth and shiny.

When the cheese becomes completely homogeneous, it is ready. Salt and selected spices/additives can now be entered.

Once I cooked this cheese in the microwave, heating it in short intervals with stirring, but I already forgot what / even approximately /. But why am I? In addition, it is possible in the microwave, and it is faster, so experiment. And if anything, write to me how long it took you.

Cheese making recipes can be very different.

To make cheese similar to store-bought, you need to buy sourdough.

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

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

Ingredients:

• 500 g of good cottage cheese, preferably homemade
• 4 eggs
• 75 g butter
• salt to taste
• floor. a teaspoon of soda
• spices to taste (in this cheese, 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 at the highest power for 10 minutes.

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

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

3. Whisk 2 raw eggs and pour it into the cottage cheese and butter, put the spices, mix the mass well.

4. Turn down the power 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 cheese mass, mix and again reduce the power a little, boil for 10 minutes.

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

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

7. Transfer the finished 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.

Attention! The recipes say approximate time cooking. are different. If yours lacks power, then the cooking time needs to be increased.

Sugarstilettosstyle.com

These hearty, delicious toasts are a great addition to your morning coffee.

Ingredients

• 2 pieces white bread or baguette;
• 1 egg;
• 2 tablespoons of milk;
• 1 tablespoon melted butter;
• 1 teaspoon cinnamon;
• ½ teaspoon of sugar;
• ¼ teaspoon vanilla.

Cooking

Grease the mug in which you will prepare the toast with melted butter. Crack an egg into it, beat lightly and, without ceasing to stir, pour in the milk, sugar, cinnamon and vanilla. Mix thoroughly.

Cut the bread into small cubes and dip into the egg-milk mixture. Let soak for about a minute. Bake in the microwave at maximum power for 1.5 minutes, checking every 30 seconds for readiness.

Drizzle with honey or sprinkle with powdered sugar and serve.

Bernashafo/Depositphotos.com

Another breakfast option that can be cooked right in the cup.

Ingredients

• 3 tablespoons of oatmeal;
• 1 glass of milk;
• 20 g butter;
• 2 teaspoons of honey;
• bananas, strawberries and other fruits - to taste.

Cooking

Pour into a deep bowl cereals milk. Better use oatmeal fast food. Salt a little and stir.

Cook in the microwave for 2-3 minutes at maximum power. While the porridge is hot, add butter, honey and chopped fruit to it.

Aurimas/Flickr.com
Biggerbolderbaking.com

Lasagna can also be cooked not on a baking sheet in the oven, but in cups. Here's how it's done.

Ingredients

• 2 ready-made sheets for lasagna;
• 180 ml of water;
• 50 g doctor's sausage;
• 50 g ricotta;
• 20 g cheddar;
• 3 tablespoons of tomato sauce;
• 1 teaspoon of olive oil;
• spinach.

Cooking

Break the lasagne sheets to the size of the cup you will cook them in. In a separate bowl, combine water and olive oil. Put the sheets there and send in the microwave for 3-4 minutes. The paste should become soft.

Place the ingredients in a cup in layers: tomato sauce, leaf for , some spinach, finely chopped sausage, ricotta. Repeat layers until cup is full. Sprinkle grated hard cheese on top.

Microwave for 2-3 minutes at maximum power. Your goal is for the pasta to finish cooking.

Biggerbolderbaking.com

An experienced hostess can even cook soup. If you don't trust yourself just yet, here's one quick option: mashed potato soup.

Ingredients

• 170 ml of water;
• 115 ml chicken or vegetable broth;
• 60 ml of milk;
• 1 small potato;
• 1 small onion;
• 30 g cheddar;
• 2 teaspoons cornmeal;
• a slice of fried bacon;
• salt and pepper - to taste;
• sour cream and herbs for serving.

Cooking

Peel potatoes and cut into small cubes. Take a deep bowl, fill it with water, put the potatoes and cook in the microwave for 3-4 minutes at maximum power until the vegetable is soft.

Drain excess water and add to potatoes cornmeal(it will give the right viscosity), finely chopped onion and bacon, as well as grated hard cheese. Pour in the broth, milk and mix everything thoroughly. You can use a blender.

Salt, pepper and microwave for 2-3 minutes. The recommended power is 1200 watts. If your appliance is weaker, increase the cooking time.

Serve soup with sour cream and herbs.

Savorysweetlife.com

Dietary delicious dinner can be prepared in just 5 minutes. This is a great option for those who live alone and don't want to preheat the oven and bake a whole fish.

Ingredients

• 1 piece of salmon fillet;
• 2 tablespoons of mayonnaise;
• 2 tablespoons sriracha sauce;
• lemon, parsley, salt and pepper - to taste.

Cooking

Rinse and dry salmon fillets. If there are bones in the piece, remove them with tweezers. Put the fish skin side down in a microwave glass dish, salt, pepper, pour over the juice of half a lemon, let stand for a while.

At this time, mix mayonnaise (it is better to use) with sriracha sauce. The latter can be replaced with adjika or any other hot sauce. Cover the salmon with the resulting mixture. Place a few lemon slices on top and sprinkle with fresh chopped parsley.

Odelinde/Depositphotos.com

In the summer, this dish will cost you a few pennies, and its preparation will take only about half an hour.

Ingredients

• 1 zucchini;
• 1 tomato;
• 1 bell pepper;
• 1 onion;
• 2 cloves of garlic;
• 100 g of fat sour cream;
• 50 g of cheese;
• salt and other spices - to taste;
• olive oil.

Cooking

Since we cook in the microwave and not in the oven, the vegetables should be small. Wash the zucchini, dry and cut into rings. If they are young, you can leave the peel on.

Put the zucchini in a dish, salt, season with spices to taste and drizzle olive oil. Microwave for 10 minutes.

During this time, wash and cut the tomato into half rings, peel and cut (also into half rings) the onion. Add vegetables to zucchini and microwave for another 7 minutes.

Pass the garlic through a press and mix with sour cream, add finely grated cheese. Pour the mixture over the vegetables and cook for another 5-7 minutes.

The dish can be served both hot and cold.

olhaafanasieva/Depositphotos.com

This dish will help you out if the household is hungry, but you don’t feel like cooking at all. It is especially tasty with new potatoes.

Ingredients

• 8 small potatoes;
• 50 g of hard cheese;
• 50 g of suluguni;
• 2 tablespoons of olive oil;
• 2 tablespoons of sour cream;
• ½ teaspoon garlic powder;
• fresh herbs, salt, nuts - to taste.

Cooking

Wash the potatoes well. If it is young, you don’t even have to clean it: just walk through the tubers with a hard metal sponge. Cut potatoes into slices. The thinner they are, the less time it will take to cook.

Place the potatoes in a microwave-safe dish, drizzle with olive oil, sprinkle with garlic powder, and season with salt. Be careful with salt: suluguni is also salty. Microwave for 5-7 minutes at medium power.

Mix grated hard cheese and suluguni, softened with a fork. The latter is successfully replaced by cheese. Add finely chopped herbs and sour cream. Mix thoroughly. Pour the cheese mixture over the potatoes and top with walnuts or other nuts of your choice.

Cook for 3-5 more minutes until cheese is melted.

Mats Lindh/Flickr.com

Mushrooms with cheese can be considered as an independent dish or as an appetizer. They will save you if the guests are already on the doorstep, and there is nothing to treat them with.

Ingredients

• 12 champignons;
• 6 teaspoons of mayonnaise;
• 6 teaspoons grated cheese;
• salt, herbs - to taste.

Cooking

Wash the mushrooms and remove the stems from them (do not throw them away). Salt and put half a teaspoon of mayonnaise in each hat.

Cut the legs into cubes and combine with grated cheese. You can add greens if you like. Salt the resulting mixture a little more and stuff the mushrooms with it.

Microwave for 5-8 minutes. Readiness can be checked with a toothpick: if the mushrooms are soft and give juice, then they are ready.

This popular Greek appetizer is easy to make in the microwave and then served with fresh bread. Minimum time - maximum taste.

Ingredients

• 5 tomatoes;
• 1 bell pepper;
• 1 tablespoon of olive oil;
• feta, oregano, salt - to taste.

Cooking

Rinse the tomatoes and cut into rings. Place them in a microwave safe bowl. Salt to taste, drizzle with olive oil and bake for 2 minutes.

During this time, wash and cut Bell pepper. Take the tomatoes out of the microwave and top them with mashed feta and peppers. Sprinkle with oregano or whatever seasoning you like and bake again for 1-2 minutes. All is ready!

studioM/Depositphotos.com

A snack for those who follow the figure. When hunger strikes and you want to eat, use this recipe.

Ingredients

• 2 tablespoons of oatmeal;
• 2 tablespoons fat-free kefir;
• 1 egg;
• salt and spices - to taste.

Cooking

Whisk eggs, kefir and oatmeal. Salt and add your favorite spices. Line a plate with parchment paper and spread the mixture onto it in strips.

Microwave for 4-5 minutes. Crispy sticks are ready!

Eldriva/Flickr.com

Desserts are usually quite troublesome to prepare. But not in this case. This cheesecake is prepared quickly and from the most elementary ingredients.

Ingredients

• 1 pack of sugar cookies;
• 1 egg;
• 60 g cream cheese;
• 2 tablespoons of sour cream;
• 2 tablespoons of melted butter;
• 4 teaspoons of powdered sugar;
• ½ teaspoon lemon juice;
• ¼ teaspoon vanilla;
• whipped cream, nuts, fruits, berries - for decoration and serving.

Cooking

Using a blender, crush the cookies into crumbs and combine with butter. Pour the resulting thick mixture into the bottom of a microwaveable dish. Pack the cookies well: this "cake" will be the base of the cheesecake.

Whisk together the cheese and sour cream, then add the icing sugar, lemon juice, vanilla and egg and beat again until smooth. Spread buttercream over cookies. Bake in the microwave for about 2 minutes. Recommended power - 700 watts.

Put the finished and slightly cooled cheesecake in the refrigerator for a couple of hours. Garnish with nuts, berries or fruit before serving.

Enjoy your meal!

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

What are processed cheeses

Processed cheeses are fermented milk 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. This variety is characterized by low cost and a special homogeneous structure.

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

It should be noted that hard varieties melt worse, but their taste is more saturated.

How to melt cheese

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

• soft grades melt at 54°C;
• semi-solid and solid types change structure at 64°C;
• solid dry varieties are heated at a temperature of 80 ° C.

Exceeding the specified temperature limits will lead to stratification of cheese products. Animal protein will become denser, forming graininess. The product should be heated gradually and added to the dish at 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 defatted ingredients for heating. When such 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 making 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 a conventional oven. There are several ways to melt the cheese mass:

1. Place the product in a baking sleeve and leave for a few minutes in the oven at a temperature appropriate for the variety.
2. Place the ingredient in a roasting pan and use the grill.
3. Sprinkle grated cheese on pastries 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 sintered hard 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 the main product.

How to melt cheese in a pan

Melted cheese in a pan is suitable in the absence of an oven. This method allows you to prepare cheese sauce.

The product is finely rubbed and left at room temperature. Grease a heated pan with butter. Next, a couple of tablespoons of wheat flour are fried and half a glass of full-fat milk is added.

This mixture is brought to a boil. After that, 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 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 cheese in a pan in its pure form. It is more difficult to control the temperature of the iron surface on the burner than in the oven and microwave. As a result, the product will fry on the outside and remain firm on the inside.

How to melt fondue cheese

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 fatty cheese;
• lemon;
• 200 ml white wine.

When choosing a type of cheese, it is better to stop at cheddar, gruyère and munster. You can also add gouda and emmentaler. Fondue is often made with several types of cheese to add spice to the dish.

Remove the ingredients from the refrigerator 30 minutes before cooking. Food should be at room temperature.

The main ingredient is finely rubbed and mixed with a thickener. Warm up a glass of dry white wine over low heat. An alcoholic drink containing acid will allow you to get the necessary smooth structure.

Grated cheese is added to alcohol and stirred, gradually raising the temperature. Fondue should not be brought to a boil. At the end, lemon juice is added to stabilize the animal protein and the mass is thoroughly stirred.

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, they dip into the melted product fresh fruits, also an appetizer can 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 the 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. Steam cooking technology will not allow the cheese to burn or exfoliate.

A similar method is used for heating hard dry cheeses, as well as overly soft varieties that require accuracy in maintaining the temperature regime. long and gradual heat treatment allows you to achieve a uniform structure.

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

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

In 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 homogeneous stretching structure.

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

There are two ways to use inexpensive processed cheeses for making soup:

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

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

To more thoroughly grate the cheese, it is advisable to freeze the product before use. The cooling ingredient keeps its shape better and does not stick to the iron surface of the grater.

How to keep cheese from peeling

The stratification of 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 more often used than starch, because. this ingredient significantly changes the taste.

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

The drug dilutes 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 the fermented milk product, which allows you to achieve a paste-like structure.

This pharmaceutical preparation is allowed to be used in the 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 pastes.

How to make cheese sticky

In some dishes (fondue, pizza), on the contrary, it is important that the cheese product is stretched by fibers. In this situation, it is important to maintain the average cooking temperature (up to 60 ° C). Too much heat will make the ingredient liquid, with insufficient temperature, the sour-milk mass will remain solid inside.

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

Melted cheese recipes

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

Homemade melted cheese

fused product home cooking used as a spread for sandwiches or as an ingredient in sauces. 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 set on the fire, an empty bowl is placed on top. All ingredients are alternately added to a separate container. 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, chopped greens, bell peppers or mushrooms can be added to the hot cheese mass. The appetizer is consumed cold.

Cheese puffs

This pastry can also be classified as a dessert or snack. To prepare a savory dish, you should use suluguni. For dessert, you can take mozzarella or ricotta.

Purchased puff pastry cut into diamonds, after which cheese plates are placed in the center. The workpiece 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 become more refined 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 circles. Eggplants and zucchini are salted for 15-20 minutes. Vegetables are laid out in a baking dish, pre-lubricated with oil. Add spices.

Grate cheese into a separate bowl and mix with egg and milk. Also add spices. Vegetables are poured with 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 variety of the product.

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