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Topita cheese from home

Topita cheese from home


Preparation home-made melted cheese:

Mix everything well and leave to rise for about 2 hours, the cow's cheese should be squeezed well with whey. Then boil over low heat, stirring constantly so that it does not stick, until a flowing, elastic paste is made. Put in boxes and let cool. Store in the refrigerator.


Homemade melted cheese, a delicacy that you will not resist

Any gourmet will always prefer to consume melted cheese, but few know that the one purchased commercially is not exactly what the body needs to function at full capacity. Here is the best melted cheese recipe you can make at home. And it assures you that it has a truly incredible taste!

To get a wonderful homemade melted cheese, you need the following ingredients: 1 kg of cottage cheese, a teaspoon of baking soda, 1-2 teaspoons of salt, 20 g butter, dill, oregano, paprika, mushrooms, optional. Before preparing the recipe, you must make sure that the cottage cheese is very well squeezed with whey. Subsequently, mix with baking soda and salt, then leave to cool for about a few hours. Melt the butter in a bain-marie, then add the cheese and mix well. the preparation will keep on the fire until you notice that it will acquire a creamy texture and will melt. Take the container off the heat and flavor the melted cheese as you wish, adding greens, paprika, mushrooms, etc. then place the preparation in a container, place in the cold and allow to harden. (C.L.)

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


The burger recipe that won 1st place at BurgerFest

And Caesar tells me it's a recipe that shocks through simplicity. It's always like that ... simple things are the tastiest. He tells me that he used a bun cut in half, heated on the grill, a layer of onion jam, a salad leaf, a slice of tomato, 2 beef meatballs with a slice of cheese on them, a little mayonnaise and the lid of the bun. Okay, never! What did you put in the beef? Nothing! Bravo, Caesar! Like the book & # 8230 Seriously, nothing really is put in the beef. No onions, no bottle sauces, no bread or breadcrumbs or, God forbid, raw eggs (Caesar's words - & # 8222 that we don't make meatballs like Grandma & # 8221). Possibly ground pepper you can put it from the beginning but the salt comes only after frying. The meat will remain tender and pink, just as a medium beef burger will do. And how big did you make the meatballs? Well, approx. 100 g each. Good. To work!

I slightly adapted the above recipe in the sense that I replaced the mayonnaise with remoulade sauce that has mustard and sour cucumbers (which go great with beef), I gave up for this reason the slice of tomato, I no longer needed extra acidity ) and I also introduced some crispy bacon slices. Because the homemade hamburger loaves are only 8-9 cm in diameter (not as big as the commercial ones that are about 12 cm), I decided to put one meatball in each burger, but thicker and heavier & # 8211 than 120 g.

I prepared my components my beef burger:

All these you can prepare them the day before so that on day Z you only have to fry the meat and assemble the burgers.

From the ingredients below I obtained 5 beef burgers with cheese & # 8211 Homemade cheeseburger.


Homemade melted cheese

Homemade melted cheese from: cottage cheese, baking soda, margarine, paprika, mushrooms, cumin.

Homemade melted cheese

Ingredient:

  • 500 g of cottage cheese
  • a teaspoon of baking soda
  • 100 g margarine
  • 1 tablespoon of paprika
  • mushrooms
  • cumin
  • mushrooms

Method of preparation:

500 g of cottage cheese is mixed with a teaspoon of baking soda and left in the kitchen on the table at room temperature for 1-2 hours.

Then place the bowl in another bowl containing water and both are set on fire (the bowl with the cheese should be in a bain-marie). It adds 100 g margarine and stir from time to time.

We notice that the cottage cheese melts, then begins to thicken. When it becomes as thick as a cream, it is removed from the heat and seasoned according to everyone's imagination: with a spoon of paprika and one of cumin ground, or with a fistful of mushrooms canned, or with little ham ground.

Let it cool. After a few tries, everyone realizes what the right consistency is for melted cheese, so that the cold is as soft as the commercial ones.


The burger recipe that won 1st place at BurgerFest

And Caesar tells me it's a recipe that shocks through simplicity. It's always like that ... simple things are the tastiest. He tells me that he used a bun cut in half, heated on the grill, a layer of onion jam, a salad leaf, a slice of tomato, 2 beef meatballs with a slice of cheese on them, a little mayonnaise and the lid of the bun. Okay, never! What did you put in the beef? Nothing! Bravo, Caesar! Like the book & # 8230 Seriously, nothing really is put in the beef. No onions, no bottle sauces, no bread or breadcrumbs or, God forbid, raw eggs (Caesar's words - & # 8222 that we don't make meatballs like Grandma & # 8221). Possibly ground pepper you can put it from the beginning but the salt comes only after frying. The meat will remain tender and pink, just as a medium beef burger will do. And how big did you make the meatballs? Well, approx. 100 g each. Good. To work!

I slightly adapted the above recipe in the sense that I replaced the mayonnaise with remoulade sauce that has mustard and sour cucumbers (which go great with beef), I gave up for this reason the slice of tomato, I no longer needed extra acidity ) and I also introduced some crispy bacon slices. Because the homemade hamburger loaves are only 8-9 cm in diameter (not as big as the commercial ones that are about 12 cm), I decided to put one meatball in each burger, but thicker and heavier & # 8211 than 120 g.

I prepared my components my beef burger:

All these you can prepare them the day before so that on day Z you only have to fry the meat and assemble the burgers.

From the ingredients below I obtained 5 beef burgers with cheese & # 8211 Homemade cheeseburger.


Ingredients for the Tart recipe with onion, dill and melted cheese

  • Dough ingredient:
  • Cold butter - 200 g
  • Flour - 300 g
  • Salt
  • Cream 20% - 6 tbsp
  • Baking soda - 1 teaspoon + 9% vinegar
  • Filling:
  • Onions - 6 pieces of medium size
  • Melted cheese - 400 g
  • Eggs - 4
  • Salt, pepper, dill.
  • Egg, sesame for greased tart.

Preparation for the Tart recipe with onion, dill and melted cheese

Tender dough for tart

Put the flour in a large bowl. Cold butter, it is desirable to be frozen, is grated in flour through a grater with large holes. Mix flour and butter with your hands washed in cold water and wipe well. We need to get small crumbs. In the obtained composition form a hollow and add sour cream and salt

The cream must be at least 20%, not very liquid and not very sour. Mix baking soda with vinegar and pour over sour cream. We mix everything very well with a spoon, and then with our hands. The dough is sticky, but we have to gather it and get a soft crust.

If you want a fragile dough, do not knead it much, but only so that you can form a ball of coca. Put the crust in a plastic bag and leave it in the fridge for at least 2 hours.

The longer it stays in the fridge, the easier it will be to work with the dough and the tastier it will be. I keep it overnight.

Tart filling with onion, dill and melted cheese

Peel an onion and cut it in half into very thin rings. In a large frying pan pour the oil and put the onion.

Do not add butter, if you put butter and onion will brown, it will have an intense color, but we must keep the color white. Cook the onion over low heat until soft and no longer liquid in the pan, but should not be browned. The onion must be seasoned towards the end.

Meanwhile, grate the melted cheese. When the onion is ready, put it in a large bowl and while it is hot, add the melted cheese, mix very well. Mix eggs with a fork and add a little salt and chopped dill. I didn't have fresh dill, so this time I used dry dill

When the onion and cheese composition has cooled, add the egg and mix well. The dough is poured on the table sifted with flour. Cut 2/3 of the dough, the other will be worked later.

Tart with onion, dill and melted cheese

We spread a sheet of dough larger than the diameter of the tray. With the help of the rolling pin, pass the dough in the form of a baking lightly greased with oil. Form the walls of the tart, then pour the mixture of cheese, egg and onion.

Spread the other piece of dough and place on top. Glue the edges well. Grease the tart with egg and add sesame seeds.

Put the tray in the oven heated to 180 C for about 50 minutes.

To make sure it's ready, check with toothpicks. Insert the toothpick in the middle of the tart, it should come out clean.
Tart with onion and melted cheese is served only cold.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win


Homemade melted cheese - Recipes

It's great!! We haven't eaten commercial cheese for several years, we always made cream cheese and that's it. but your recipe is great and worth applying)

And I still do it at home, it's thousands of times better. Kisses!

I made it oooooooo, it's great, recipe recipe

I have a request. what kind of cottage cheese do you use? For me, the cow's cheese did not melt at all, I did not manage to bring it to a creamy consistency, as in the figure, on the contrary, a small part melted, and a very large part remained as sticky as the initial cow's cheese. I followed the recipe exactly. where am I wrong?

Wasn't baking soda old? How long was the cheese mixed with the baking soda? How long did you keep the pot in a pan with water on the fire? About these are the main & quotsecrets & quot.

I suffered the same, a precipitate formed and the whey is now hot, when I saw that this happened I reheated the composition and mixed it with a vertical mixer.

Because it doesn't homogenize until it's hard, I kept it on the fire in a bain marie that boiled longer than the 20 minutes, probably 30. I had to put one of the children to bed and then I left the cheese as it was melted in the pan with water. .

The baking soda is not old, the cheese stayed in the fridge all night. Should I have blended it with salt and baking soda? I shook hands.

I still have some curd cheese, a kind of house if I melt the one that comes out, do you have any idea?

Related to what I wrote above is any of the steps & quotsuspect & quot? What do you think? Please help a lustful mother :) Thank you!

I have no idea, it looks like you followed the steps. Please tell me if the cheese was home-made. I did dr several times and I didn't run into these problems. When I mixed the cheese with the baking soda I didn't use a mixer. We kneaded them together.

He came out. It's like at the store, only my son doesn't eat (as usual). Thank you for the idea and for the instructions. You can add a disclaimer somewhere that says it's worth trying with a blender if the paste doesn't seem to blend well after 20-30 minutes.

My cheese was made by a woman from whom I buy sour cream and butter, according to the "classic" recipe :). He hadn't been in the fridge in a while, that's why we were looking for recipes to make something for him. It didn't sour, but it wasn't bitter either, my fridge was very cold.

I'm glad that in the end the expected cheese came out. I was really wondering what could have happened :).


Homemade melted cheese & # 8211 is a healthy recipe for the whole family

Homemade melted cheese

It sometimes happens that our cheese stays in the fridge for more than a week and then we tend to throw it away considering that it is no longer good, wrong, this is ideal to make melted cheese. The recipe below is for a larger quantity, in general the portion of 1 kg or even 500g of cow cheese is enough.

Melted cheese ingredient

  • 2 kg of cow's cheese (status for at least a week)
  • 4 eggs
  • baking soda & # 8211 4 teaspoons
  • 200 ml oil
  • salt

Method of preparation
Mix the cheese with salt and 4 teaspoons of baking soda.
After mixing, sprinkle a little baking soda on top and leave covered with a towel for 24 hours.
After 24 hours, mix with 4 eggs and 200 ml of oil.
The obtained composition is placed on a steam bath until it melts, and then it is poured into bowls and put to cool.

Melted cheese ingredient Cheese mixed with salt and baking soda The cheese is ready to be covered for 24 hours Cheese after 24 hours Cheese, eggs and oil Mixed cheese, eggs and oil Cheese on a steam bath The cheese after sitting on the steam bath for 5-10 minutes Melted cheese

Quick homemade melted cheese recipe!

You can prepare melted cheese very easily and quickly at home. It is much tastier and more economical than the commercial one!

INGREDIENT:

-1/2 teaspoon baking soda

-80 gr of melted butter or at room temperature.

METHOD OF PREPARATION:

1. Transfer the cottage cheese to the mixer bowl, then add egg, salt, sugar and baking soda.

2. Pour the melted butter or add it soft, then pass the composition with the blender or mix it with the mixer so that it becomes homogeneous.

3.Put the composition in a bain marie and melt it over medium heat and stirring constantly. In about 15 minutes, the composition should become liquid.

Advice. It is very important to pass the composition well, then wait until it completely melts. If you notice a few granules, it's okay, they will dissolve while the melted cheese cools.

4. Pour the mixture into a container, cover it with food foil and let it cool.

In just 20 minutes, you have the tastiest homemade melted cheese on the table. And in 1 hour, you can already taste it.


Homemade melted cheese - Recipes

This topic contains 12 replies has 9 voices and was last updated by catandry 9 years, 2 months ago.

girls i need a tried and tested recipe & # 8230 homemade melted cheese & # 8230 I rely on you, as usual & # 8230 and I'm waiting for recipes & # 8230 will kiss you # 8230

that's why I really didn't hear & # 8230m you made me curious bad & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230.to see what recipes appear

YES I HAVE ONE, IT'S CALLED KITI AND YOU CAN FIND IT IN A STORE COSTA 6 LEI BOX AND IT IS VERY GOOD. I GIVE IT TO BIA AND YOU LIKE IT BUT A LITTLE CUBE TIP, DAY ,, BUT I HEARD PWP

no, this is & # 8230 let's see, maybe someone with a recipe can still show up & # 8230 see & # 8230 can anyone know & # 8230 though & # 8230

I found something on the net, I don't know how it is but I would like to try it too & # 8230

Ingredients: 1 l of milk, 700 g of cottage cheese, 200 g of butter, 2 eggs, 1 teaspoon of salt, ½ teaspoon of baking soda.

Preparation: Hot milk is mixed with cottage cheese and passed through a sieve. Add melted butter, eggs, baking soda and salt. Put the mixture on the fire, stirring constantly and keep it until it becomes shiny. Allow the cheese to cool and harden.

I did it before, it comes out very good and it's not really hard ..

Take a lump of cottage cheese, and melt in a Teflon pot with a tablespoon of margarine. After leaving the whey and embedding it again, take it aside and put a baking soda tongue. Mix well (the composition swells) until it returns to its original dimensions. Put it on the fire again, mix a little and then add the cream as much as you want (depending on how you want the cheese to come out: softer or harder). And turn until the melted cream is incorporated, add salt and vredeata or anything else, according to taste. Put in a form, cool.


Homemade melted cheese - Recipes

It's great!! We haven't eaten commercial cheese for several years, we always made cream cheese and that's it. but your recipe is great and worth applying)

And I still do it at home, it's thousands of times better. Kisses!

I made it oooooooo, it's amazing, it's a recipe

I have a request. what kind of cottage cheese do you use? For me, the cow's cheese did not melt at all, I did not manage to bring it to a creamy consistency, as in the figure, on the contrary, a small part melted, and a very large part remained as sticky as the initial cow's cheese. I followed the recipe exactly. where am I wrong?

Wasn't baking soda old? How long was the cheese mixed with the baking soda? How long did you keep the pot in a pan with water on the fire? About these are the main & quotsecrets & quot.

I suffered the same, a precipitate formed and the whey is now hot, when I saw that this happened I reheated the composition and mixed it with a vertical mixer.

Because it hardly homogenizes, I kept it on the fire in a bain marie that boiled more than the 20 minutes, probably 30. I had to put one of the children to bed and then I left the cheese as it was melted in the pan with water. .

The baking soda is not old, the cheese stayed in the fridge all night. Should I have blended it with salt and baking soda? I shook hands.

I still have some curd cheese, a kind of house if I melt the one that comes out, do you have any idea?

Related to what I wrote above is any of the steps & quotsuspect & quot? What do you think? Please help a lustful mother :) Thank you!

I have no idea, it looks like you followed the steps. Please tell me if the cheese was home-made. I did dr several times and I didn't run into these problems. When I mixed the cheese with the baking soda I didn't use a mixer. We kneaded them together.

He came out. It's like at the store, only my son doesn't eat (as usual). Thank you for the idea and for the instructions. You can add a disclaimer somewhere that says it's worth trying with a blender if the paste doesn't seem to blend well after 20-30 minutes.

My cheese was made by a woman from whom I buy sour cream and butter, according to the "classic" recipe :). He hadn't been in the fridge for a while, that's why we were looking for recipes to make something for him. It didn't turn sour, but it wasn't bitter either, my fridge is very cold.

I'm glad that in the end the expected cheese came out. I was really wondering what could have happened :).