How to make cream cheese at home

To cook at home cream cheese is quite simple. In this case, it is much tastier than its store-bought counterpart, and contains no chemical additives.

2015-11-30 05:12:54 44

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what kind Of cheese will be discussed

In the publication, you will learn about how to prepare the product, identical to the processed cheese "Druzhba" in the form of cubes, Packed in metal foil. Unfortunately (or fortunately), without the use of special emulsifiers, thickeners and stabilizers to make processed cheese do not succeed. We will make the cheese the consistency would be identical to that of processed cheese sold in supermarkets in plastic bottles and tastes and beyond to surpass him. As for chemical additives, cheese, cooked at home, none of them is deprived, and therefore harmless, or rather, healthy.

Prepare the Foundation

Half a kilo of cottage cheese put in a bowl, add 1 egg, 1/2 teaspoon of baking soda (it will melt the cheese) and 2/3 teaspoon salt. So that in the finished product without grains of undissolved ingredients, the basis of cheese need to be mixed thoroughly. The ideal solution for mixing the components will be using mixer or blender. At the exit of the kitchen appliance, the base must be a homogeneous mass on density reminiscent of sour cream.

Cook in a water bath

By choosing the pan of such diameter that it would not get through the bowl of prepared the basis for the cheese, fill it 1/3 with water and put it on the fire. When water in saucepan is boiling, reduce the heat and put the pan over a bowl of melted cheese with a future, constantly stirring it. After about 10 minutes the basis of the processed cheese will be liquid, this will indicate that the cheese is completely melted. Without ceasing to stir, continue the cooking process. After another 10-15 minutes the next cheese in the bowl will thicken and turn into a sticky viscous mass. Add in cream cheese optional chopped greens, garlic, various spices, if necessary — add salt. Remove the bowl from the water bath and place the contents in a bowl whose walls are pre-lubricated with butter. Processed cheese is left to cool, and then 8 hours to put in the refrigerator to thicken it and "gained" all the necessary flavor.After this time take out of the refrigerator cooked with his own hands melted cheese, grease them with a slice of fresh crusty bread, and trying, with eyes closed from bliss, enjoying its indescribable and incomparable taste! Bon appétit!

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