The recipe of melted cheese came to us from Switzerland.
Currently, processed cheese - a favorite product of most people because it is not only gentle and mild taste, but also very useful for the organism.
In comparison with a solid, cream cheese contains much less cholesterol and easily digested. In addition, the cream cheese contains a large amount of phosphorus and calcium, which are responsible for skin, hair and nails. Also in this product a lot of casein - a protein necessary for human life.
Another advantage of melted cheese - a long shelf life, about 3-4 months.
Prepare this product and can be at home. In addition, recipe home melted cheese is so simple that it will be able to make and aspiring chef.
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Classic cheese
Ingredients:
Milk - 1 tbsp.
Butter - 4 tbsp
Cottage cheese - 1 kg
Soda - 1 tsp
Salt, spices
Cooking method:
Curd carefully rubbed with soda (baking soda to put out is not necessary) and add milk. The resulting mixture shift into a saucepan and put on a small fire. Boil until the curd is not completely melted. Then add butter, spices, salt and regular stirring, adjusted to weight monotonous state. Most importantly - do not give weight to boil. The hot cheese poured into cups and give it a few hours in the refrigerator. Ready and cheese can be used as a separate dish, and as a sauce to any dish.
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Homemade cheese with garlic and basil
Ingredients:
Cottage cheese - 200 g
Dried garlic - 3 g
Soda - 1/2 tsp
Dried basil - 5 g
Salt - 1/2 tsp
Cooking method:
Curd put in a saucepan, add soda. After thoroughly stirred and left to stand for 5-10 minutes. The mass is then put in a water bath and heated, stirring regularly, about 7-8 minutes. Thus the mass of curd cheese made gradually. After the lumps of cottage cheese is completely dissolved, add in a lot of garlic, basil, salt. Given the approximate number of spices, because each person has his own taste, so you can add more or less. The mass is then thoroughly stirred, poured into molds and put in the refrigerator.
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Homemade cheese with mushrooms
Ingredients:
The fat cottage cheese - 500 g
Butter - 100 g
Chicken egg - 1 pc.
Soda - 0, 5 tsp
Any mushrooms
Salt
Cooking method:
In a deep bowl or pot cheese spread, add to it egg, baking soda. Butter is melted and poured into a well cottage cheese. Then, using a blender, whisk all the ingredients gently, until a homogeneous mass. In the process of whipping add the salt. After the curd mass is put on a little fire and melted for 5-7 minutes, stirring regularly. Molds, which will pour the cream cheese, smeared with butter. At the bottom of each mold is applied slowly boiled or fried mushrooms. Cream cheese hot poured into cups and put in the cold to freezing. We produce cheese, so you can add some fun by replacing nuts mushrooms, ham or bacon.
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Sweet cream cheese with cocoa
Ingredients:
Cottage cheese - 180 g
Cocoa powder - 1/2 tsp
Honey or sugar - 1 tsp
Soda - 1/2 tsp
Cooking method:
Cottage cheese spread in a small saucepan, add the cocoa and baking soda. Mass thoroughly mixed and left for 10 minutes to make it real. Then put it in a water bath and heated for 5-7 minutes, stirring constantly. For a couple of minutes before the end add honey or sugar, boil and pour on the shaper. Then the cheese is put for 2-3 hours in the refrigerator. Over time, a delicious chocolate cheese ready. If you do not want chocolate, and more caramel flavor, the amount of cocoa should be slightly reduced.
In order to get the most delicious product, the preparation should follow some rules:
Curd should buy well-pressed, without excessive serum. Otherwise, during cooking, it will begin to separate the cheese and get the wrong consistency.
If the cheese is made at home, it is desirable to "survive" as fresh cheese melts well enough.
To the mass of a smoother, ingredients before cooking, it is desirable to whisk blender.
If instead of the expected product is obtained melted cheese (ie the melting process does not start), then the mass of ash is not enough. It can be a little added directly to the cooking process. It happens because each cheese its level of acidity, so the amount of soda for one serving of different curd can vary slightly. If after drying the product is still curd, then it may be melted again, adding a little sodium. However, this should be done carefully, since a large amount of soda can greatly spoil the taste of the finished product.
The egg is usually used only for giving the final product a pleasant yellowish, so it can not put. Butter is used for fat content. Therefore, those who are sitting on a diet can also reject it, or replace it with refined vegetable oil.
After the finished product is transfused by molds, they should be covered with something to avoid crust.
Successful preparation of delicious cheeses!
Contents:
Preparation before drying
Cooking process
Useful tips
Mushrooms have unique properties and, though not able to cure all diseases, however, have a beneficial effect on the body and even help fight with cancer. Mushrooms contain a lot of sulfur and polysaccharides.
Either the dried mushrooms, usually up to 30% protein, in addition, contained in mushrooms fiber and carbohydrates, amino acids and fat-like substances.
In addition, mushrooms contain much more vitamins than vegetables and fruits. Medicinal properties after cooking and frying are lost, so the most useful to them marinate or dry. The most reliable preventive measure against cancer is the dried cep. Its use is very useful to strengthen the body, it perfectly stimulates mental ability.
It can strengthen the heart, in addition, it is a preventive measure in the head disease. To preserve all of its healing properties to dry and grind into a powder. A powder day take 1 teaspoon every day. Place mushroom picking affects their drying.
Yes, and drying methods also exist different. Drying can be in the sun; in the Russian stove, if any; in a microwave oven; and, of course, in the oven. Not matter what cooking method you choose, because the result will be worthy.
Drying in the oven - it is one of the most affordable and easiest ways to harvesting mushrooms.
So they are well preserved for a long time. In the digestibility and nutritional value, they are superior marinated mushrooms, superior content of proteins preserved.
When dried mushrooms retain all the nutritional advantages; aroma of some species - especially white - even enhanced with this method of treatment. However, not all edible family can be dried. Many lamellar mushrooms taste bitter, and if they are dry, the bitterness disappears. These fungi do not need to be dried. Air drying is possible only in hot and dry weather in the sun. This drying lasts about a week.
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Preparation before drying
Of course, the most natural way of drying - natural, under the open sun. But if this weather does not permit, the most reliable way would be drying in the oven or in the oven. Drying can be even over the stove, but it is less convenient way. Bleed fresh, healthy, strong, not damaged by worms mushrooms. In urban areas with modern kitchens, which are bound to have an oven, a method of drying mushrooms in it it is the most common and simple. For drying mushrooms in the oven, it is desirable to sort mushrooms in size.
The temperature in the oven has to reach 50 degrees. If the mushrooms dry - it significantly improves the quality and the process of drying them in the oven. If the mushrooms are wet, it is very difficult to get rid of the moisture. Therefore, mushrooms, before put them in the pan, do not wash. They simply cleaned of pine needles, leaves, sand, moss, ground, wipe with a clean, slightly damp cloth and send it out to dry. If a large mushroom cap, this fungus is better to divide into segments to accelerate the drying process, with the same leg cut at 2-3 cm from the cap.
If you dry boletus, aspen and boletus, legs better cut columns of 3 cm in length or wheels to 2 cm thick. When drying oil, honey and chanterelles Mokhovikov use only their caps, morels and dried completely. On grid (if it does not, you can use and nasty) each Mushroom spread in such a way that it does not touch nearby. This layout mushrooms on a baking sheet will allow the air to circulate well and is easy to circumvent every Mushroom. Each fungus dries up separately, without sticking. You can now send the pan in the oven. Initially vyalyatsya mushrooms at a temperature of 45-50 degrees.
If you just put a higher temperature on the surface of the mushrooms will stand out and prisyhat proteins, which significantly worsen the further course of drying, in addition, will give the mushrooms a dark color. This mushrooms are so soft that they then use as food can not. Only when the surface of the mushrooms dry up, they will become rather dry-looking, you can raise the temperature to 65-70 degrees.
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Cooking process
At a temperature of 50 degrees dry the mushrooms for 2 hours. An important tip: roll tack or kitchen towel into a tube and insert it into the oven door to the space with the oven and the door remained ajar. Mushrooms are composed of 80-90% water, and in drying the moisture evaporates and accumulates in the oven. Thus, in the oven during cooking steam is formed, resulting in undesirable condensate and the droplets appear on fungi, and this violates the drying process.
The oven should periodically look and adhering to separate the mushrooms from the grid and from each other. When the mushrooms will not tacky, the oven temperature is increased to 70 degrees. Mushrooms allowed to dry for 2 hours at 70 degree temperature in the furnace.
During the drying process you need to follow, periodically checking the mushrooms. If you see that the fungus dry, the temperature can be slightly increased if noticed droplets again diminish the temperature and forward them dry for as long as necessary. If you want to accelerate the drying process, it is possible to grind them apart. In addition, to accelerate the drying of the preparation and possible in modern ovens, turn on ventilation air, and the door should be left ajar.
A couple of hours in this mode some mushrooms have dried up. Ready, that is dried should not crumble into pieces, they retain little elasticity. Dried Mushroom Everyone has to be proved on the willingness of those that you think are already prepared, put in a glass jar is sealed.
Mushrooms can be considered dried when they are dry to the touch, light, slightly bent, and with some effort crumble. Properly and well dried possess the aroma and taste reminiscent of fresh.
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Useful tips
The ratio of dry to fresh weight of treated is 10-14%. That is of 10 kg of fresh mushrooms you get no more than 1-1, 4 kg of dried. Prepared mushrooms should promptly remove from the oven and clean. You should carefully follow the remaining, not to miss the moment of drying to the desired state.
In no case can not be overdry because they lose flavor and its beneficial properties simply become tasteless. Overdried product is recovered by thermal treatment, not to fall apart and not softened. But this does not mean that it is better not dosushit as bad nedosushennye stored on them at the slightest dampness formed mold, they begin to rapidly deteriorate. The duration of each of the processes of drying and drying mushrooms can not be determined precisely.
It depends on many factors and the terrain in which they grow, and the type of fungus, and their sizes. If the cap, and plates are identical in size, of course, they dried up at the same time.
