Soft melted cream cheese. Soft processed cheese with paprika and herbs

Cheese is a favorite of almost all people, because thanks to the variety of its varieties, each person can find for himself exactly the option that he likes best. From this article, you will learn what to cook with melted cheese- a permanent inhabitant of almost all store windows.

Processed cheese biscuits

Processed cheese biscuits

Ingredients:

• 120g melted cheese
• 1.5 stack. flour
• margarine - 4 tablespoons.
• 2 eggs
• cumin - 2 tsp.
• 2 pinches of salt and red pepper
• sesame
• 1 tablespoon margarine

Cooking process:

1. Grate melted cheese on a fine grater, add 1 egg, salt and pepper to it. Mix everything, then add flour and knead the dough until smooth.

2. Put the dough in the refrigerator for half an hour, then take it out and roll it into a layer, 3-4 mm thick. Cut out figures of any shape from the layer - circles, squares, etc., place them on a baking sheet greased with margarine and brush with the remaining egg, after beating it well. Mix the cumin with pepper and salt and sprinkle the biscuits with this mixture. Sprinkle sesame seeds on top.

3. Bake the cheese cookies in the oven at 180C for about 10 minutes.

Cheese sauce for fruits

Cheese sauce for fruits

Ingredients:

• 450g soft processed cheese
• cream 20% - 8 tablespoons.
• 3 tablespoons honey
• 1 teaspoon vanilla sugar
• lemon juice - 2 tbsp.
• 6 tablespoons chopped almonds
• a pinch of grated nutmeg

Cooking process:

1. Add cream and honey to the melted cheese (it is best to take fresh, liquid honey). Stir everything until smooth, then add lemon juice and nutmeg to the mixture along with vanilla sugar. Mix everything again and put the sauce in the refrigerator.

2. Serve the cheese sauce chilled with fruit, sprinkled with chopped almonds on top.

Cheese flagella

Cheese flagella

Ingredients:

• 1 pack of soft processed cheese
• 200g wheat flour
• egg - 1 pc.
• baking soda on the tip of a teaspoon
• 1 tsp salt
• 1 teaspoon crushed cumin seeds
• black pepper and herbs - to taste
• grows. frying oil
• grated hard cheese for topping

Cooking process:

1. Beat the processed cheese with a mixer into a strong thick foam. As soon as the mass becomes the desired consistency, add cumin, salt and an egg into it. Beat again thoroughly and add the flour combined with soda. Stir until the mass is smooth and thick enough to form flagella. If necessary, you can increase the amount of flour.

2. In a small saucepan or frying pan, heat the oil and pour a pinch of salt into it so that it does not shoot. Form flagella from the cheese dough and fry in oil until they are browned. Lay the finished flagella on a napkin so that excess fat drains and immediately, while they are still hot, sprinkle their surface with grated cheese.

You can serve these flagella with tea and coffee.

Salad with melted cheese and squid

Ingredients:

• 1 pack of processed cheese
• squid - 300g
• 2 boiled eggs
• garlic - 2 cloves
• herbs, salt and mayonnaise

Cooking process:

1. Rinse the squid carcasses, remove the films, remove the insides and the cartilaginous plate. Prepared squid should be boiled in boiling salted water (cook for about 2 minutes after boiling).

2. Cool the boiled squid meat and cut into strips. Grate the processed cheese on a coarse grater (before that, it is better to keep it in the refrigerator, as it is easier to grate when chilled)

3. Cut the eggs into cubes, and finely chop the parsley. Mix the garlic passed through the press with mayonnaise. Combine squids with cheese, eggs and herbs in a deep bowl and dress the salad with mayonnaise seasoned with garlic.
Salad ready!

Homemade cheese soup

Homemade cheese soup

Ingredients:

• 200 gr. soft melted cheese
• cream - 100g
• 3 potatoes
• carrots - 1 pc.
• 1 bulb
• 1.5 l chicken broth
• boiled chicken - 100g. (you can cook chicken soup, or you can take ham or any other meat and other broth)
• spices and salt
• fresh herbs
• oil grows. for sautéing vegetables

Cooking process:

1. Fry the onion cut into thin half rings with chopped carrots in oil, peel the potatoes and cut into cubes. Add all prepared vegetables to chicken bouillon, bring to a boil and cook for 5 minutes.

2. Then add melted cheese and continue to cook for another 3 minutes, stirring constantly. During this time, the cheese will completely disperse in the soup. Once this has happened, add cream, spices and salt to the soup. Bring the whole mass back to a boil and remove from heat.

Homemade cheese soup is ready!

If you can’t decide what to cook from melted cheese, then you can use it simply as a delicious addition to sandwiches or make a fragrant cheese sauce from it - all you need to do is melt the cheese, add spices and a little cream to it.

Processed cheese only at first glance seems simple and unpretentious. This product contains many elements valuable for health, and in terms of the amount of calcium in the composition

it even beats yogurt! However, one should not get involved in such cheese either ...

Processed cheese was invented in Switzerland shortly before the First World War. Nowadays, it is produced from various dairy products: cottage cheese, cow butter, powdered or condensed milk, rennet cheeses, as well as from natural cheeses that have defects in appearance.

Depending on the composition, several types of processed cheese are distinguished:

- sausage cheese - prepared on the basis of low-fat low-fat cheeses with the addition of milk, rennet cheese and spices, usually pepper and cumin.

- chunky cheese - prepared from high-fat rennet cheeses (from 70% and above), as a rule, it has a bright cheese flavor.

- sweet cheese - prepared with the addition of sugar and sweet additives, nuts, honey, coffee, etc.

- spreadable cheese - prepared from ingredients with a high content of fatty substances.

What are the benefits of melted cheese?

Processed cheese is a highly nutritious fermented milk product that contains a lot of protein, fats, valuable amino acids, vitamins and minerals. One ordinary processed cheese from the store contains 15% of the daily value of calcium - in this sense, it is even more beneficial for the body than yogurt.

Processed cheese ingredients:

- calcium - 120 mg per 20 g;

- fat - 4.4 mg per 20 g;

- protein - 2.3 g per 20 g.

Unlike hard varieties, processed cheese is completely absorbed by the body for one hundred percent. Such cheese contains almost no carbohydrates, it is an excellent source of vitamin B and phosphorus compounds, which are responsible for the condition of nails, bones and hair. The fats contained in processed cheese supply the body with vitamins E, D, A. In addition, such cheese does not leave behind too strong an aftertaste.

What is the danger of processed cheeses

Soft processed cheese contain a lot of sodium sodium compounds, which is harmful for pressure drops and problems with blood vessels. And also not good for the body. nutritional supplements. Allergy sufferers and people with diseased kidneys should refrain from such cheese.

Also, do not use processed cheese with increased acidity of gastric juices, as it contains a large amount of citric acid. This product is also not friendly with the figure - it is very high in calories.

When buying processed cheese, doctors recommend carefully studying the packaging of the product and not being tempted by cheapness. Many manufacturers today, under the guise of processed cheese, offer buyers surrogate cheese counterparts. Experts say that if palm or rapeseed oil is present in the composition of the cheese, then this is no longer a real processed cheese, but a “cheese product”.

You should also not buy processed cheeses in plastic containers marked "PS" at the bottom of the "bath". This symbol means that the packaging is made of polystyrene, which is prohibited in many countries for food storage. The container for processed cheeses must be made of polypropylene. At the bottom of such containers is the marking "PP".

Real processed cheese is made from rennet cheeses with the addition of milk / milk powder, butter, water and melter salt. Sometimes cottage cheese is added in an amount of 5% of the total mass of raw materials. Sodium citrate or disubstituted sodium phosphate is used as the melting salt.

Processed cheese from cottage cheese is not "processed cheese" and is called "Processed cheese product"
No eggs, starch, flour, soy and other "gastronomic joys" are used in real processed cheese.

Three cheese on a fine grater. Put the cheese in a suitable container. Add melting salt - sodium citrate.
Salt melter - sodium citrate is prepared as follows.
Citric acid - 3.2 gr
Baking soda - 3 gr

We mix lemon and soda in a glass and add water - 35 gr. (It is correct to add water as much as lemons and soda were taken, that is, 6.2 g, but then it is difficult to evenly mix sodium citrate with cheese). At the end of the reaction we get sodium citrate.

Mix well the cheese with melting salt. Leave the mass to swell in a cool place for 1-2 hours.
In a saucepan heated in a water bath, spread the cheese mass. The water in the lower pan should not boil, the water temperature is + 82-85 gr (the smallest burner fire)
Mix the melted cheese with a mixer. Pour in the remaining water - 30 gr. Stir and add butter (softened). We continue to mix.
The cheese mass should be homogeneous. Cheese should stretch with thin threads.
The cheese is ready. If it is poured into molds, then after cooling it will have the consistency of cheese, sold in foil packaging, such as "Friendship"

In order for the cheese to have a smearing consistency, a little milk must be added to the mass, I used 3.2% fat milk, it is difficult to say exactly how much milk to add, since this will depend on many factors, so we will find out experimentally. Milk should be added little by little, mixing well.
The mass will become quite liquid and stop stretching. Pour the cheese into a mold and cool.

A few notes.
The taste of processed cheese will be similar to the taste of the hard cheese from which you make it, or a mixture of flavors if there were several cheeses. The taste is affected by the melting salt used.
Cheese can turn out to be very small grains in consistency. After standing in the refrigerator for 3-4 days, the cheese will lose its grains. According to the consistency and taste, processed cheese is better in a day.

In the manufacture of cheese of a spreadable consistency in a mold, when cooled, stratification into thick and liquid masses can occur, they must be mixed well with a fork until smooth.

At the last stage of melting, various fillers can be added to the cheese mass, such as finely chopped ham, fried or boiled mushrooms; spices such as pepper, garlic, etc., various essences, dill, parsley, etc.

Processed cheeses are famous for their taste and nutritional characteristics. Homemade processed cheeses are of particular value. At home, you can cook both soft cheese and with a denser consistency (which can be cut into slices). In this recipe, I will show you how to make a soft processed cheese with a piquant taste and aroma, which are achieved thanks to dry Italian herbs and ground paprika. And turmeric contributed to the fact that the cheese has a golden and very appetizing color. This cheese is made from cottage cheese, it turns out very tasty and is great for making sandwiches. After the cheese has stood in the refrigerator for three hours, it becomes a little thicker than in the final photos, it will not spread, but it will not become too thick either. After trying this homemade processed cheese with paprika and herbs, you will not want to buy processed cheeses in the store!

Chicken egg

Butter

Baking soda

Italian herb blend

ground turmeric

ground paprika

Ground black pepper

To prepare homemade processed cheese, we need the following ingredients: cottage cheese, butter, egg, baking soda, salt, dry italian herb mix, ground paprika, ground turmeric, ground black pepper.

Pour cottage cheese into the bowl of a food processor.

Break the chicken egg and add it to the bowl of the food processor to the cottage cheese.

Add soft butter to this.

Sprinkle the cottage cheese with butter and egg with one teaspoon of baking soda.

Grind all the combined ingredients to a paste.

We shift the resulting curd mass into a ladle or a small saucepan. Pour salt into the curd mass.

We also pour a mixture of dry Italian herbs into the curd mass.

Following the herbs, pour ground turmeric into the curd mass.

And the last ingredient that we add to the curd mass is ground black pepper.

Mix the curd mass with additives until they are evenly distributed.

We put the ladle in a water bath and warm it up until the curd mass is completely melted. Constantly stir the mass so that there are no lumps and grains and the cottage cheese melts evenly.

When the curd mass melts and becomes like very soft, pouring processed cheese, remove the ladle from the water bath. Homemade melted cheese is ready!

As it cools, the melted cheese will get thicker and thicker. Pour the soft processed cheese with paprika and herbs from the ladle into a serving dish. This cheese should be stored in the refrigerator.

After the cheese has stood in the refrigerator for at least an hour, it will acquire the perfect consistency - it can be spread on bread and the cheese will not spread! Enjoy your meal!

A slice of bread and soft melted cheese is the breakfast of many of us. How delicious it is to eat such a sandwich in the morning and take a sip of aromatic coffee or tea! But not everyone knows that not everyone will benefit from a slice of fragrant processed cheese.

What is melted cheese

Processed cheese belongs to the group of dairy products. It includes cheese, butter and a little cottage cheese and milk powder, melting ingredients and a bouquet of spices. All this is thoroughly mixed and melted. After thorough mixing, the finished product is obtained.

Processed cheese was created by accident in Switzerland. One cheese factory produced too much cheese, so it had to be disposed of. Better way than to melt the cooked cheese, was not found. But this product was patented much later. The founder of the world-famous Kraft Foods company, James Kraft, was the first to do this. It was he who came up with the idea of ​​​​packing small pieces of processed cheese and selling it in a store like that.

This product fell in love so much that many enterprises began to produce it, many recipes were developed with a huge palette of flavors and additives. The variety of recipes reached the point that processed cheeses were divided into categories.

Types of processed cheese

Sausage cheeses. They are made mainly from soft cheese. They add rennet cheese, dairy components. Cumin gives this product a special piquant taste.

Chunky cheese. According to the main components, it repeats sausage. Very oily stuff. It can be easily cut, and at the same time it will not lose its shape. The taste of chunky processed cheese is very similar to the usual traditional one. This is what distinguishes him from all the others.

Pasty cheeses. These are cheeses that we see on store shelves in plastic tubs. They also have a high fat content and a pronounced cheese flavor.

Sweet cheese. This is a dessert cheese that is made with sugar, nuts, honey and fillers such as coffee, cocoa and honey.

Since the days of the Soviet Union, everyone has known the cheeses Druzhba, Omichka and others. Today, they are far surpassed by competitors in bright packages with flavors and flavorings. But the veterans have found a worthy use for themselves and do not give up their positions.

Processed cheeses are very popular. This is due to their wide application. After all, processed cheese can not only be spread on bread. It is added to salads, used in the preparation of casseroles, soups and many other dishes and snacks. The release form of these cheeses is also completely different. Everyone knows cheese in the form of sausages, cheese in slices, triangles, trays and so on.

Benefits of melted cheese

Compared to traditional cheese, processed cheese has more advantages. The body is able to absorb it completely. Of the nutrients it contains phosphorus, and of course, as in all dairy products - calcium. They are good for hair and skin. In addition, processed cheeses contain casein - the highest quality protein that the body simply needs.

Is processed cheese harmful?

Of course, the body cannot do without calcium and phosphorus. But besides them, processed cheese contains a significant amount of salts that negatively affect the kidneys, retain moisture, and slow down the metabolism. The phosphates contained in this product neutralize the benefits of calcium and phosphorus. In addition, these substances can cause an allergic reaction, which is expressed by skin rashes. Another point - phosphates are able to wash calcium out of the bones. As a result, they break more easily, develop bone diseases that are very difficult to treat.

Processed cheese is not recommended for those who suffer from ailments of the gastrointestinal tract. Such cheeses contain a lot of citric acid, which irritates the mucous surface and complicates the digestion process. The high sodium content makes processed cheese contraindicated for those who suffer from high blood pressure. Sodium can raise levels blood pressure which only makes the condition worse.

All of the above referred to products of sufficiently high quality, which the manufacturer creates according to all the rules and standards. What can we say about those samples of processed cheese, in which instead of full-fledged products, substitutes or products not from the same good quality and freshness. For example, low-quality substandard rennet cheese can be added to them, and butter is replaced with cheap varieties. vegetable oil, which not only have no benefit, but also cause great harm to the human body.

Separately, it must be said about the packaging. When buying processed cheese in a store, pay attention to the fact that the packaging is labeled PP. This means that it is made of high quality polypropylene, which is successfully used for food packaging. The PS inscription says that the box is made of polystyrene, which has long been recognized as unsuitable for use as a packaging material for products.