Melted cheese in a pan
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Homemade cheese is not only useful, but tasty! Recipes cream cheese a lot... They differ in the method of preparation and ingredients. I am a long time cheese cooked in a water bath, and not long ago learned a simple and convenient way! This technology, shared with me the husband of my friend... I in turn want to share with You!
Ingredients for Melted cheese in a pan
- Curd - 0.5 kg
- Yolk egg - 2 PCs
- Vegetable oil - 3 tbsp.
- Butter - 50 g
- Soda - 0.5 tsp.
- Salt - 0.5 tsp.
Step by step instruction of cooking Melted cheese in a pan
In a bowl mix the cheese, egg yolks, vegetable oil, baking soda and salt. Of salt you can add more or less according to your taste. But before douliana the curd will cool a little cheese, try and after that it needs more salt. Tasting of chilled product gives a true taste compared to the hot product...
Break all the immersion blender until smooth.
We spread the resulting mass in thick-walled pan (ideally cast iron). The fire set above the minimum but below average.
As the heating the mass to liquefy. Add the butter and continue to heat the mass.
Gradually, the mass will be homogeneous... the consistency of the molten mass is directly dependent on cheese. He may be fatter, wetter or drier on the contrary... Sometimes cheese malakili and the process of melting is very bad, in this case, add a tablespoon of vinegar. On the contrary curd is acidic and the resulting cheese has an unpleasant sour taste, in this case, add another half teaspoon of baking soda. The amount of butter can be adjusted as to your taste. The more you add the butter, the more thick and dense cream cheese will be after cooling.
Continue to reduce the mass, stirring constantly for about 10 minutes. In the case where the cheese was moist (poorly separated serum), fused mass is obtained at first glance, liquid... To objectively evaluate the quality of the resulting product must in the saucer pour a teaspoon of mass. Allow to cool a minute and turn the saucer vertically. See what the consistency turns out. Want a little thicker cheese, continue to boil for another 5 minutes.
The finished product is poured into sudock. To avoid condensation, do not rush to close the cheese cover. Allow to cool slightly. Then you can enjoy! This cheese is ideal for sandwiches, to add to cheese soup. Based on this processed cheese snack I make cream rolls of pita for sandwiching snack cakes, for sabriana salads... (this mix cold cream cheese with sour cream and whip with a mixer until smooth. It turns out lush and air mass). Also in this cream cheese you can add different additives... for Example: fried onion, fried mushrooms, greens, herbs, spices, and eggs.
PS Cook with pleasure and fantasize health! Bon appetit!