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I make this melted homemade cheese whenever I have cottage cheese that I have nothing to do with. In this way, cooked, it stays in the fridge even for a month in a box.
- 500 gr sweet cottage cheese
- 1 tablespoon baking soda
- 1 pinch of salt
- 100 gr butter
- 1 tablespoon sour cream
Preparation time: less than 60 minutes
RECIPE PREPARATION Melted cheese:
Mix the cheese with all the ingredients and leave at room temperature for 2-3 hours. The baking soda will work and change its consistency.
Put a bowl with a double bottom or on a steam bath (it is the option of each one to choose the method) on the fire and mix in it continuously for 10-15 minutes, until the cheese becomes a cheese paste. Add a tablespoon of sour cream to make it more spreadable, then let it cool by stirring from time to time.
optionally you can also add a raw egg yolk (before putting the cheese on the fire) to give the melted cheese a yellower color
if you want melted cheese with pepper put 2 tablespoons of pepper paste to soak for half an hour with cheese
if desired, a dill bunch can be added before extinguishing the fire
Homemade melted cheese
More than a discovery this recipe! Our children often ask for melted cheese sandwiches, but I always had a trace of doubt, I don't even have to say why, no matter how much the product bought in the store would be recommended. Well, if you can buy cottage cheese and homemade butter (and you can, even in the city!), Nothing will compete with this recipe! And if you still customize it & # 8230
Sweet cow's cheese - 250 g
Baking soda - 1/4 teaspoon
Method of preparation:
1-Cheese, well squeezed, mix with salt and baking soda and leave for 3 hours in the refrigerator.
2-After 3 hours, the butter melts in a bain-marie.
3-Add the cheese and mix slowly, without interruption, until the mixture becomes shiny and fine.
4-Remove from the heat and add the spices and / or greens, your favorite seeds. Or it remains so.
5-Store in the refrigerator, in a box with a lid.
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I stir up moods, turn them into ideas, shape them with my hands, translate them into words, paint them with lights and shadows, in fragments of seasons. I'm green, but I'm not spring. I'm warm, but my sun looks like a fireplace. I am leaves in earthy shades, I am the nights frozen in frost, I am the frost and the fog, I am fused in autumn. I'm gray, cold and warm glints of ice, snow, everything. I'm winter. coffee scent, sunset of nameless turmoil. I want an eternity of bread-scented mornings, powdered with spices and dawn of calm flavor! Be! Be good!
- Pour canola oil to a depth of 2 to 3 centimeters into a large pan with a heavy bottom and heat until it reaches 350 degrees (if possible use a thermometer for fryers). Meanwhile, cut 1 kilogram of kashkaval cheese into 1/2-inch thick slices. Dredge slices first in flour, then in beaten eggs and finally in steak, bread, panko or matzo.
- Fry the cheese in batches, turn once, until golden brown. Drain the paper towels and serve immediately, garnished with parsley or locusts.
Bulgarian cheese and dairy products
Bulgarian cheeses are made from cow's milk, sheep's milk and goat's milk. In addition to kashkaval , the most popular Bulgarian cheeses include:
Brinza Brinza: Cheese is another popular cheese in Bulgaria. It is a salted sheep's milk cheese similar to the Bulgarian feta (mermaids), which can be spread when it is young and crushed when it ages. It is good in salads or melted.
Bulgarian siren or feta cheese: Bulgarian feta cheese (mermaids) is a white cheese made with sheep or cow's milk and considered by some to be superior to the Greek feta. Sirene is said to have come from the Trakia region of southern Bulgaria. It is used in everything from magazineka salad to tasty banitza (see below for links to these recipes).
beverages yellow yellow: These include Vitosha made from cow's milk, Venice from cow's milk or sheep's milk, Cleopatra from sheep's milk or cow's milk and Kalina smoked from cow's milk and smoked with oak.
Bulgarian yogurt: Bulgarian yogurt is legendary for its health benefits. Known as kiselo mliako (which literally means "sour milk"), this yogurt is created by the bacterium lactobacterium bulgaricum, one that does not grow elsewhere in the world, which is why some say it is the best yogurt in the world. Bulgarians use yogurt in everything from soup to dessert and drink in a drink known as ajran .
How is molten br & acircnza produced?
Melted cheese is a variety of cheese processed in the heat together with other ingredients based on milk, emulsifiers, saturated vegetable oils, salt, foodstuffs, foodstuffs. # 351i zer & # 351i / sau zah & # 259r. It was invented in the last century in Switzerland, and it was successful in America when James Kraft included it in mass production, shortly after the Second World War. World.
Initially marketed in pieces, the moment the individual sliced packages were launched, the melted cheese was a huge success, becoming one of the most popular consumer products in the United States. Manufacturers of molten brass promote as advantages of molten brace: the shelf life is longer than that of conventional brussels, the effect of homogeneous melting and uniform appearance is to maintain a uniform appearance. # 259tit & # 259, low costs due to mass production and a much shorter production time (compared to natural products).
-600 gr flour 000
-50 gr sugar
-1 sachet of dry yeast
-250-300 ml of warm milk
-60 gr butter
-2 teaspoons grated with salt
-2 boxes of melted cheese
-mac, susan, etc
Put the milk in a saucepan and heat it (be careful not to boil it). In a larger bowl put flour, salt and yeast and mix well. Make a hole in the middle and add warm milk, sugar, egg and butter. Knead well until they no longer feel lumpy on the hand, and the dough becomes smooth and elastic. If necessary, add a little more flour to the dough, so that it is not sticky, but it should not be a hard dough. Cover it with a clean towel and leave it warm for about 1 hour, until it doubles in volume.
Divide the dough into more or less equal balls (mine weighed about 75 grams). We spread each ball in a round shape, not very big and we put a cube of melted cheese in the middle. We gather the corners in the middle and give a round shape. We do the same with all the balls until we finish them.
Put baking paper in the stove tray. We put the formed balls next to each other at a distance and let them grow for about 20 minutes (I left them in the oven from the stove off). Then grease them with a beaten egg and sprinkle poppy seeds, sesame seeds, salt, cheese, etc. Put them in the oven over low heat until they brown nicely on top.
Serve hot buns.
Try this video recipe too
Melted cheese as a staple on the plate
Melted cheese made from natural raw materials, without chemical additives, is a nutritious food product. It is consumed especially in the morning, at breakfast, and especially by children, because it is soft and tastes good. Natural melted cheese is based on a mix of cottage cheese, milk, salt, butter and optionally various herbs. Thus prepared, the cheese is left to mature for a while, after which it is melted to obtain a homogeneous consistency. It is best to melt the cheese at home and it does not take more than half an hour.
Melted cheese contains vitamins (PP, E, D, C, B12, B9, B6, B5, B2, B1, A) and minerals (zinc, copper, iron, sulfur, phosphorus, potassium, sodium, magnesium). There are specialists who recommend the daily consumption of cheeses, because they are an important source of high quality protein, but, because they have a high fat content, we must still pay attention to the amount and eat in moderation. It is beneficial to place on the plate, in addition to cheese, vegetables, cereals or in combination with fruits or salads. It is recommended not to mix with meat or eggs, as the fats combine with each other and are very difficult to digest.
Melted cheese is widely used and in various forms: in cooking, added to salads, sauces, pizza and more.
Mashed potato meatballs
ingredients: 700 g potatoes, 1 tablespoon olive oil, 1 bunch chopped green onions, 2 cloves crushed garlic, 4 tablespoons finely chopped basil, 150 g diced melted cheese, 1 beaten egg, 125 g breadcrumbs, flower oil- sun for frying. Preparation: Boil the potatoes in salted water until they penetrate, drain and put on low heat until all the remaining water evaporates. Crush and set aside, sauté the green onions in olive oil over low heat for 2-3 minutes, then add the onion, basil, a pinch of salt, pepper and garlic over the mashed potatoes and mix well. The composition thus obtained is divided into equal parts and the meatballs are shaped, and a cube of melted cheese is placed in the middle. Put the meatballs in beaten egg, then in breadcrumbs and fry for 3-4 minutes on each side until golden brown.
Fondue with melted cheese
ingredients: 1 cup light beer, 2 teaspoons chopped garlic, 2 teaspoons mustard powder, 2 teaspoons Worcesterchire sauce, 170 g Cheddar cheese, 60 g Emmentaler cheese, 100 g melted cheese, 2 tablespoons flour. Preparation: In a thick-bottomed pan, put on the stove over high heat, pour the beer, then add the garlic, mustard, sauce and mix until smooth. Cut the cheese into small cubes, add the flour, and when the beer mixture is hot, add a third of the cheese and mix well after the cheese has melted, pour in the other amount of cheese, stir until it is melted. and the composition becomes fine. Serve with boiled vegetables, broccoli, cauliflower, carrots, potatoes, croutons or whatever you want.
Snails with melted cheese and cheese & # 8211 a simple recipe that can impress anyone
If you want to impress tonight's guests, serve them snails with melted cheese and cheese. I'm sure everyone will ask you for the recipe. The recipe I use is explained step by step in the lines below.
- 500 gr wheat flour, 300 ml milk
- 50 gr fresh yeast, 2 eggs
- 1 teaspoon sugar, 2 tablespoons salt
- 100 gr butter, 1 stick melted cheese
- 100 gr grated cheese
Method of preparation:
Sift the flour into a large bowl. Add 2 tablespoons of salt and butter cut into pieces. Then add an egg.
Heat the milk and pour it over the crushed yeast. Add the sugar. Mix well. Let the yeast rise for about 15 minutes.
Then add the yeast raised in the flour bowl. Knead the dough until it separates from the wall of the bowl. Cover the dough and leave it to rise, in a warm place, for about an hour, until it doubles in volume.
Then transfer the dough on the work surface sprinkled with flour and spread it in a rectangular sheet about 1/2 cm thick.
Grease the dough with melted cheese and fold it. We immediately stretch it and fold it again.We spread the dough again, sprinkle it with grated cheese and roll it. Grease the rolled dough with beaten egg. Cut the dough into slices.
Put the slices in a tray lined with baking paper. We leave a little space between them, because we want to grow while baking.
Bake the snails in the preheated oven at 180 degrees until they turn brown.We then take them out of the oven and let them cool slightly, after which we can serve them. Good appetite and increase cooking!
Fondue (or melted cheese) with potatoes
When you invite your friends to dinner, nothing is more suitable than this dish, sprinkled with a glass of cold white wine.
Preparation time: 10 min.
Cooking time: 35 min.
630 calories, 42 g fat per serving
- 50 g butter
- 700 g of flour potatoes (with white skin), cut into cubes (about 5 cm
- 2 cloves garlic, crushed
- 2 bay leaves
- 150 ml vegetable concentrate
- 100 ml of milk
- 200 g svaiter, ras
- 200 g cheese, grated
- 2 tablespoons fresh, chopped parsley
1 Melt the butter in a large bowl, made of Teflon or cast iron, and fry the potatoes for 5 minutes, until golden brown.
Add the garlic and continue to cook for another 2 minutes. Add the bay leaves and the concentrate, cover the bowl with a tight lid and simmer over low heat for about 15-20 minutes, until the liquid is absorbed and the potatoes are soft. Remove the bay leaves.
2 Add the milk and mash the potatoes to obtain a fine puree. Gradually add the whipped cream and cheese, stirring constantly and keeping the pot on low heat until they melt and stretch. Add the parsley and season with salt (if necessary) and pepper.
Serve the dish from the hot pot, each of which is served, with a fork in which you stick pieces of grilled vegetables and toast, crispy bread.
Tortilla pie with chicken and cheese
& # 8211 6 tortilla leaves, 150 g boneless and skinless chicken breast, 70 g green leek, 80 g orange pepper, 80 g cottage cheese, 6 triangles of melted cheese with cheese, 70 g cream, 150 ml semi-dry white wine, 2 tablespoons black-red-white peppercorns mix, ½ teaspoon exotic curry powder, sweet ketchup, 1 tablespoon peanut oil, 30 g butter, salt
Crush the coarse peppercorns. Cut the meat into thin strips, sprinkle with curry powder and let stand at room temperature for 30 minutes. We clean and cut the leeks into thin slices. Melt the butter in a saucepan and sauté the leeks for 2 minutes. Add the pepper and mix for 30 seconds. Pour the wine, sprinkle ½ teaspoon salt and boil for 7 minutes. Rub the cream, add it to the pan and mix for 2 minutes. In a Teflon pan, heat the oil and fry the meat on all sides until soft, about 2-3 minutes. We clean and cut the peppers into slices. In a bowl, mix the cottage cheese with 2 tablespoons of ketchup.
Grease a cake form with butter / margarine, place a sheet of tortilla, pour 1/3 leek sauce over the entire surface and sprinkle 1/3 meat.
Cover with a sheet of tortilla and press. Spread on the entire surface 1/3 of the mixture with cottage cheese, sprinkle 1/3 pepper and 2 triangles of cheese cut into pieces. We repeat the operations with the remaining 4 sheets. Ketchup drips from place to place.
Put in the preheated oven, over medium heat, 20-25 minutes, until golden brown. Take out on a plate, portion and serve.
Good appetite! (if you liked it leave a comment)
Rolled with melted cheese and garlic & # 8211 a super economical snack, the recipe of which was known to every housewife for years & # 821790!
Today, dear lover of delicious dishes, we present you a superb recipe for roll-shaped snacks, which in the & # 821790 years was known by almost all housewives. It is a phenomenal idea for dinner or even a holiday meal, prepared simply and quickly. Where else to put, this roll is prepared from the most common ingredients.
Note: see Measurement of ingredients
INGREDIENTS FOR FILLING
& # 8211 150-200 g of melted cheese
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Put the melted cheese in the freezer for 10-20 minutes. Wash, drizzle and chop the dill. Peel a squash, grate it and squeeze the juice.
2. Prepare the composition for the roll: break the eggs into a bowl and add the mayonnaise. Beat the ingredients, using the mixer, until you get a frothy mass, increased in volume.
3. Pour, spread and even out the composition obtained in the baking tray, preventively lined with paper.
4. Place the tray in the preheated oven at 180 ° C for 10 minutes. Baking time depends on each oven.
5. Prepare the filling: pass the melted cheese through the large grater. Combine the grated cheese with the dill and crushed garlic in a bowl. Add the mayonnaise to the filling and mix.
6. Remove the countertop from the oven and let it cool for 10 minutes.
7. Spread and even out the filling over the countertop. Shape a roll, wrap it in cling film and refrigerate for 2-3 hours.
8. Remove the roll from the fridge, remove the cling film and cut it into portions of the desired size. Place the rolls nicely on a plate. If desired, decorate the snack with greens.
Savoyard fondue a specialty from the rustic cuisine of the Alps. A creamy delight for lovers of French cheeses. It can be comté, cantal, emmental… Often, cheese varieties with long and short maturation times are mixed to obtain a result as aromatic as possible. The most distinguished variant, Savoyard fondue, consists of old beaufort cheese, to which is added a younger assortment of beaufort with a more fruity flavor, a dry white wine and kirsch (cherry liqueur).
Not every cheese assortment is good for a creamy fondue consistency. In fact, if you choose a cheese that doesn't melt or is so dry that it starts to creak between your teeth, your whole fondue will be a fiasco.
Other varieties of cheese that you will never fail:
If your preparation has not thickened enough, you can use food starch or flour. The first option is better, because it integrates faster in the preparation.
To make your work easier, but also to reduce the preparation time, it is recommended to scrape the cheese and add it gradually. Also, another secret is to use the lowest step of the stove eye. The cheese should melt slowly and become creamy. Be careful to boil it, because it can lose its aroma and its texture can change.
Garlic is indispensable in fondue cheese made to order. For a sublime taste, you can only grease the edges of the bowl with garlic, but for a stronger taste, it is good to add 2 cloves of well-crushed garlic directly into the fondue.