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Print Recipe
 Melted Cheese in a Pan Recipe
Homemade processed cheese is always not only useful, but also delicious! Recipes for melted cheese a lot... They differ in the method of preparation and ingredients. I have been cooking processed cheese in a water bath for a long time, and not so long ago I learned a very simple and convenient way! My friend's husband shared this technology with me... I in turn want to share with You!
Course Breakfast Lunch, Children's Food, Lunch Second Breakfast, Morning Breakfast, Snacks
Cuisine Germany
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food, Lunch Second Breakfast, Morning Breakfast, Snacks
Cuisine Germany
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. In a bowl, mix the cottage cheese, egg yolks, vegetable oil, soda and salt. Salt can be added more or less to your liking. But before douliana the curd will cool a little cheese, try and after that it needs more salt. Tasting a chilled product gives an objective taste compared to a hot product...
    In a bowl, mix the cottage cheese, egg yolks, vegetable oil, soda and salt. Salt can be added more or less to your liking. But before douliana the curd will cool a little cheese, try and after that it needs more salt. Tasting a chilled product gives an objective taste compared to a hot product...
  2. Punch everything with an immersion blender until smooth.
    Punch everything with an immersion blender until smooth.
  3. Spread the resulting mass on a thick-walled frying pan (ideally cast iron). The fire are posing higher minimum, but below average.
    Spread the resulting mass on a thick-walled frying pan (ideally cast iron). The fire are posing higher minimum, but below average.
  4. As the mass is heated, it will liquefy. Add the butter and continue to heat the mass.
    As the mass is heated, it will liquefy. Add the butter and continue to heat the mass.
  5. Gradually, the mass will become homogeneous... The consistency of the melted mass depends on the cottage cheese. It can be fatter, wetter or Vice versa drier... Sometimes cottage cheese is slightly acidic and the melting process is very bad, in this case, add a tablespoon of vinegar. Happens on the contrary cottage cheese sour and the resulting processed cheese has an unpleasant sour taste, in this case, add another half a teaspoon of soda. The amount of butter can also be adjusted to your taste. The more butter you add, the thicker and denser the melted cheese will be after cooling.
    Gradually, the mass will become homogeneous... The consistency of the melted mass depends on the cottage cheese. It can be fatter, wetter or Vice versa drier... Sometimes cottage cheese is slightly acidic and the melting process is very bad, in this case, add a tablespoon of vinegar. Happens on the contrary cottage cheese sour and the resulting processed cheese has an unpleasant sour taste, in this case, add another half a teaspoon of soda. The amount of butter can also be adjusted to your taste. The more butter you add, the thicker and denser the melted cheese will be after cooling.
  6. Continue to boil the mass constantly stirring for 10 minutes. In the case when the cottage cheese was wet (serum is badly filtered) the melted mass turns out at first sight liquid... To objectively assess the quality of the resulting product, it is necessary to pour a teaspoon of mass on a saucer. Allow to cool for a minute and turn the saucer vertically. We see what consistency we get. Want slightly thicker cheese-continue to boil for another 5 minutes.
    Continue to boil the mass constantly stirring for 10 minutes. In the case when the cottage cheese was wet (serum is badly filtered) the melted mass turns out at first sight liquid... To objectively assess the quality of the resulting product, it is necessary to pour a teaspoon of mass on a saucer. Allow to cool for a minute and turn the saucer vertically. We see what consistency we get. Want slightly thicker cheese-continue to boil for another 5 minutes.
  7. The finished product is poured into a vessel. To avoid condensation, do not rush to close the melted cheese lid. Allow to cool slightly. Then you can enjoy! This processed cheese is ideal for sandwiches, for adding to cheese soup. On the basis of this melted cheese, I make a snack cream for pita rolls, for sandwiching snack cakes, for flavoring salads... (For this cream, mix the cooled melted cheese with sour cream or cream and beat with a mixer until smooth. It turns out lush, airy mass). Also in this cream cheese you can add different supplements... For example: fried onions, fried mushrooms, herbs, spices, spices, caviar.
    The finished product is poured into a vessel. To avoid condensation, do not rush to close the melted cheese lid. Allow to cool slightly. Then you can enjoy! This processed cheese is ideal for sandwiches, for adding to cheese soup. On the basis of this melted cheese, I make a snack cream for pita rolls, for sandwiching snack cakes, for flavoring salads... (For this cream, mix the cooled melted cheese with sour cream or cream and beat with a mixer until smooth. It turns out lush, airy mass). Also in this cream cheese you can add different supplements... For example: fried onions, fried mushrooms, herbs, spices, spices, caviar.
  8. P.S. Cook with pleasure and fantasize on health!
    P.S. Cook with pleasure and fantasize on health!
  9. Bon appetit!
    Bon appetit!

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