Melted cheese at home. How to make melted cheese at home

There are a lot of products that may be available to those living with them that cannot bring any special benefits to health. They are produced on an industrial scale from doubtful components and highly concentrated chemical substances. Such products can include various cowbass and sausages, store-bought sauces and cream cheese. Alternatively, they can be prepared by self-toughing at home from processed products. Let's talk on the site about how to prepare melted cheese at home, the recipe is provided for this purpose.

Homemade melted cheese - recipe No. 1

To prepare this version of homemade processed cheese, you need to prepare a sliver of acidic high-fat content). You will also need a teaspoon of baking soda, a teaspoon of salt, spices and herbs (depending on your taste preferences).

Prepare a couple of saucepans of different diameters, so the melted syrup needs to be cooked in a water bath. You need to fill a large saucepan with water and place it over medium heat.

Place cheese and soda in another saucepan. It’s good to mash the cheese with a fork so that you don’t have a breast, and also to mix well with the baking soda.

After the water in the great pot begins to boil, it is necessary to change the fire. Place a saucepan with cheese in such a water bath.

Here, after a while, the cheese begins to melt, changing its consistency to rare and similar. You need to carefully care for it so that it doesn’t stick to the bottom of the saucepan.
At the final stage of cooking, the cheese will become very rare, and small grains will be visible in it. Stir this mixture in a water bath with constant stirring until it becomes completely thin and there is no specific smell (sour or sulfur) in it.

After the cheese has become rich, barked in a milky color, the melted cheese can be prepared. Do not forget about the watery lazna, salt it, pepper it and add spices and herbs (depending on your savory tastes). After this, pour the prepared syrup into the mold and pour until completely cooled. Then put it in the refrigerator. Believe me, you can save this kind of cheese for a little more than five days.

How to make homemade melted syrah (recipe No. 2)

To prepare this version of the herb, you need to prepare one kilogram of sire (fat, homemade), one hundred grams of sour versh oil, one fresh egg and half a teaspoon of salt and soda.

Eat cheese with butter (pieces), egg, salt and soda. Blend this mixture using a blender until it becomes homogeneous. Stir the cheese mixture in a water bath (as described in the previous recipe) and cook with constant stirring until it melts completely.

Grease the form for the cheese with olive oil. Pour the sirna sumish into it and set aside until completely cooled. Keep your preparations and melts in the refrigerator.

Melted cheese at home, recipe No. 3

To prepare this version of processed cheese, you need to prepare a liter of milk, half a bottle of milk, and a couple of tablespoons of top butter. You will also need a pinch of salt (depending on your sweet tastes) and half a teaspoon of soda.

Beforehand, mash the cheese with a fork so that no one has a breast. Further add|add| in new soda and stir. Then pour in the milk and stir until smooth.

Place the masa in a water bath. Cook with gentle stirring. After the syrup has started to melt, add more butter and spices. To prepare homemade cream cheese, you can vikorista chalk pepper, chasnik (pass through a chasnik), herbs, paprika, kmin and in. You can also add chopped shank or salami to the sumish. Pour hot masa into containers and let cool.

Homemade cheese melted with mushrooms

To prepare such a savory herb, you need to prepare two hundred and fifty grams of soft cheese, one hundred grams of vershkoy oil, half a teaspoon of salt and soda. You will also need one egg, two hundred grams of biscuits and three tablespoons of olive oil.

Mash the cheese with a fork, combine it with the egg, salt, soda and top butter at room temperature. Blend with a blender until smooth. Place the bowl with the skimmed mixture in a water bath and cook for fifteen to twenty minutes with gentle stirring.

Trim the mushrooms and coat them with olive oil, adding some salt. Place the prepared mushrooms into the hot cheese mixture. Transfer the prepared sumish to a suitable container and leave until completely cooled.

Homemade melted cheese is a wonderful alternative to a store-bought product. It can be used to prepare various appetizers, delicious sandwiches and savory soups. This syrup can be given to children, and it is also prepared from absolutely safe products.

Homemade syre is the most delicious herb, made from dairy products. The process of preparing such a syrup can be laborious, but the result will not be disappointing. The secret to the recipe is melted cheese, topped with butter and eggs.

Who knows a lot about the fact that melted cheese can be prepared at home, due to laziness, waste of time, or simply unnecessary to spend so many years in the kitchen, which reduces the opportunity to try it in a truly delicious way. It’s actually much easier to go to the supermarket and pick up the melted cheese on the counter.

Recipe for melted siru

Ingredients:

Fat sire (1 kg).
Milk (1 liter).
Oliya vershkove (80 g).
Chicken eggs (2 pcs.).
Sil.

Cooking method:

Boil milk in a saucepan. Add a kilogram of fatty cheese here. We cook the cheese and milk for 20 minutes, after which we process it.
After we have tasted the syrah, we put it back in the pan. Add two chicken eggs.
Dodamo 80 g vershkova butter.
Mix the mixture and add salt. Place the saucepan on the stove and melt the ingredients for about 20-25 minutes.
We remove the sumish and transfer it to gauze or some other fabric that is not very strong. We leave it for an hour with a friend and check it until the end of the day.
Sunbath the siren sumish with gauze and cloth.
We put important pressure on the beast and send it to the cold place for harvest.
Respect for ready-made raw material and gauze.
I'll sip off the grass in small batches.
Homemade melted cheese is ready!

Homemade cheese melts: recipe

With this original cheese you can prepare a very tasty and naturally melting sandwich cheese. For cooking you need a minimum set of products (cheese, milk, soda, salt, seasonings) and 20-30 hours.

Ingredients:

250 g siru
1 tbsp. milk
1/3 tsp. salts
tsp sodi
10 g vershkova oil
season

Cooking method:

For the preparation of processed cheese, you can use any kind of cheese, whatever the consistency of the finished product. Syurd made from dry syurd is more intense and, as a result, comes out somewhere between melted and hard syurd. The soft cheese will be paste-like and can be spread on a sandwich.
First, heat the milk over low heat until it boils. Place it in the milk and stir it carefully, stirring it on the stove until the milk burns (the milk creates a yellow milk mixture). The sire is guilty of transforming himself into sticky masa, like a little bit of reaching for a spoon.
After this, we throw the sire onto a drushlyak with some small chips to strengthen the sour milk. You need to turn the sauerkraut breast over several times.
Transfer the squeezed cheese mixture into a saucepan, rub it with salt and soda and put it on a small fire.
While the cheese is melting, which requires constant stirring, shards of wine stick strongly to the bottom of the pan and quickly burn
Once the mixture has become homogeneous, add a little butter and seasonings. At this stage, taste the cheese for salt and add salt if necessary. Season for a delicious taste. It’s really delicious that this cheese comes out with the simplest combination – dried cybolet, dill and parsley.
Transfer the finished cheese to a plate, and if it’s cold, take it from the refrigerator.

Keep the cheese in the refrigerator, and so that it spreads easily on the bread, remove it from the back or place it directly on the plate for a few seconds in a microwillow oven.

Homemade melted cheese recipe

Ingredients:

pasteurized milk – 1 liter,
kefir - 1/2 liter,
chicken egg - 1 piece,
salt - 1 teaspoon,
tsukor – 1 teaspoon,
citric acid - on the tip of a knife.

Cooking method:

We pour the milk into a saucepan and put it on the stove.
Steadily stirring, heat the milk and add cinnamon and salt before boiling.
After the milk has boiled, we remove it from the heat and add kefir to the mixture. Stir well until the mixture burns.
Place the sour cream on a folded ball of gauze and let it stand, allowing it to drain.
Beat the egg with citric acid.
Combine the egg mixture with the milchard and beat until you have a uniform consistency.

Homemade cheese melt

Ingredients:

Sir - 500 grams;
one chicken egg;
one teaspoon of soda;
salt for relish;
vershkova butter - 100 grams.

Cooking method:

To prepare processed cheese at home, take a small saucepan, pour half of the water, put the pan with water on the stove and bring it to a boil.
In an hour we’ll start preparing the sirna masa. I would like to respect that the best way to prepare Yantar Syrah is not dry: this is where the savory fruit of the drained Syrah lies. I always drink fresh cheese, prepared at home, not store-bought.
To prepare the cheese, move it into a deep metal bowl (the metal container itself needs to be vicorized, not the plastic one, because the cheese is cooked in a water bath), crack one chicken egg into the bowl (you can vicorize freshly at home very well) tse), add one teaspoon of soda (soda both 'speakingly, so that you can melt the soda yourself).
Then add topped butter to the bowl until creamy (at room temperature) and salt the whole mass until it tastes good. Best of all, let the butter melt at room temperature: do not melt it in a microwave oven.
With the help of a high-quality blender, the whole cheese mixture is thoroughly beaten. It is necessary to beat it very well so that the mass does not run out of siru breasts. If the cheese is well blended with a blender, the result will be a uniformly thick paste: the same consistency is what we need for homemade syrup. Sirna masa is ready.
Melted cheese can be cooked in a water bath. When the water is boiling in the saucepan, then place the bowl with the butter on the saucepan (be very careful so that the bottom of the container with the butter does not touch the water).
Melt the cheese, stirring gradually, and cook in a water bath until the whole mass has spread and becomes uniform in consistency (viscous). If you want, then once you remove the cheese from the steam bath, you can add spices for relish and basil.
Now we are preparing a form in which to preserve home-cooked Yantar cheese. For which I have a vikorist metal container of rectangular shape. You can also make homemade cheese in whatever form you want.
The whole cheese mixture is poured into a prepared form in which the cheese is saved.
Let the cheese melt at room temperature until completely cooled.
Once cooled, the burshtin cheese is covered with a lid and placed in the refrigerator until completely frozen.

It’s very easy to prepare, smut, prepare this sweet cheese. A savory, beautiful, brown-colored blend of syrah and syrah. To prepare processed cheese, I buy homemade cheese at the market. Sir may not be sour, no matter how fatty it is. Come and the cheese that has been frozen. Preparing processed syru is another good way to process syru that has been stale for a while.

Ingredients:

Sir - 0.5 kg;
soda - 0.5 teaspoon;
salt - 1 teaspoon;
chicken egg - 1 pc.

Preparation:

We pour water into the saucepan (approximately 1/3) and put it on the fire. You will also need to select a metal bowl or a smaller saucepan to cook the melted syrup in a steam bath.
Mix sire, salt, soda and eggs in a blender.
The result is acceptable, “fluffy”, the same Sirkova masa without breasts.
Next, transfer the cheese mixture into a metal bowl and remove the pan with dill from the fire.
We put the bowl on the saucepan and turn the saucepan with the bowl onto the fire.
There is no need to push the water up to the bowl. Vodyana, or rather, a steam escape, was treated.
We gradually stir our cheese mixture and before our eyes it turns into melted cheese, the consistency of hot custard.
For complete melting of the syrah, 7 mixtures are required.
If the cheese is too rare, simmer the cheese in a steam bath a little longer, so that the raw material is steamed.
Then everything is simple, remove the pan from the fire, you can cool the crumbs of the syrup in a spoon and taste, add salt if necessary.
Pour the syrup into a bowl or container and let the syrup cool. When the sour sits on the surface, a melt forms, which is easily created when stirred.
Stir the cheese at room temperature, cover with a lid and grub. Place in the refrigerator until completely cooled down.
You can make melted cheese by hand this evening, and in the end you will have delicious sandwiches from cheese to cava casserole.
I've given you a basic recipe for melted siru. If the sire is low-fat, you can add 50-100 g of top oil.
Melted cheese can be made with cucumber and vanilla, you can add herbs, chasnik and spices. Without an egg, you can't be a good sir. Try, experiment and taste homemade cheese to your liking.

Vershkovy melting sire

Ingredients:

400 g siru
100 g vershkova butter
2 eggs
1 tsp. sodi

Preparation:

Carefully knead the cheese with your hands or grind through a sieve into a uniform paste.
Add soda and eggs, mix well.
Add butter|mastila| and knead again to a uniform consistency.
Place the finished masa on medium heat for 15 minutes until all the breasts melt. Stir constantly so that the mixture does not burn.
Pour the prepared homemade melted cheese into a container with a lid, cool and store in the refrigerator.

Melted cheese with dill

Ingredients:

500 g siru
120 ml milk
2 tbsp top oil
1/2 tsp soda
green crop
salt for relish

Preparation:

Add soda and milk and beat with a blender.
Pour the mixture into a saucepan, heat over low heat, stirring gradually.
When the syrup is starting to melt, add salt, olive oil, and additional crepe.
Cook on fire until the cheese is completely melted.
Pour the finished cheese into a container with a lid, cool and store in the refrigerator.

Homemade melted sire “Hochland”

Ingredients:

500 g siru
100 g vershkova butter
2 chewers
1 hour salts
1/2 tsp soda

Preparation:

Place the cheese, top butter, sugar, salt and soda in a saucepan and stir thoroughly until smooth.
Place the saucepan in a water bath and heat the sumish: the syrup will begin to melt and the butter will become thin.
Do not bring it to a boil. Once the mixture becomes smooth and rare, remove from heat.
Transfer the prepared homemade melted cheese to the mold, cover with a lid or grub, cool and put in the refrigerator for use.

Homemade sire “Yantar”

Ingredients:

500 g siru
1/2 bottle of milk
2 tbsp top oil
1/2 tsp soda
salt for relish

Preparation:

Carefully mash the cheese with a fork or grind through a sieve. Add|add| soda and mix well.
Pour milk into the masa and mix well.
Once the masa is removed, transfer it to a saucepan and place on a deep stove. To prevent the masa from burning, stir gradually with a wooden spatula.
As the butter begins to melt, add salt (1 tsp is enough) and a little more butter. Bring the masa to a full boil and remove from the heat.
Add some spices when melting the cheese and eggplants.
Pour the finished homemade cheese into plastic containers and cool at room temperature. Then cover with an airtight lid and store in the refrigerator.

Melted cheese with herbs and spices

Ingredients:

400 g homemade syru
50 grams of vershkova oil
1 egg
1 tsp. sodi
salt for relish
spices for relish
greenery

Preparation:

It’s important to immediately note that the consistency of the finished processed cheese lies in the bone of the cheese.
We take homemade natural cheese and rub it through a sieve to refine it and make it smoother.
Add soda to the grated cheese, add one egg, and a little butter.
We place our products in a saucepan with a thick bottom and walls, take a casserole or a cauldron, put it on a small saucepan and, using a tablespoon or a fork, mix until smooth.
For the eggplants, you can add your favorite spices at the time of mixing. If you want the cheese to melt and give the finished product a yellow color, then add turmeric.
Care must be taken to ensure that the entire mixture does not melt until the first bubbles appear on the surface. If you over-trim it on the fire, the milk may begin to thicken. Our specialty is to soften and melt homemade sire with olive oil and simmer lightly on fire.
Add finely chopped herbs to the melted cheese mixture, mix and pour everything into a container. Let's cool down. Ready!
If the melted cheese is too rare, then try adding more fatty tops.
Can be spread on bread.

Melted cheese with pecheritsy

Ingredients:

400 g homemade dry syru
2 eggs
0.5-1 year l baking soda
salt for relish
2 tbsp homemade thick sour cream
300 g mushroom pecheritsa
50 grams of vershkova oil

Cooking method:

Mix all ingredients in the same way as in the recipe. When you are vikorista, chop the mushrooms finely and simmer, add water, cool. If they are marinated, please provide further details.
Pecheritsi add|add| melt the syrup and stir. Let cool. Homemade sir is very tasty and berries, you can change their taste by adding various ingredients: herbs, greens, pickles, shredded vegetables, minced meat and much more.
Store in the refrigerator.

Classic melting sire

Ingredients:

400 g siru
50 g vershkova butter
1 egg
1 teaspoon soda
basil
black chameleon pepper

Cooking method:

Rub the cheese and homemade baggage through a sieve with a spoon, or pass through a meat grinder.
Then add the egg, top butter, soda, and salt.
Place the cauldron on low heat and mix everything with a spoon until smooth. Add basil.
Stir continuously until the masa is completely melted and the first bubbles appear. If you over-simmer on fire, the water may begin to thicken and the melted cheese will have a consistency similar to brinze.
Pour the masa into a bowl and let it cool. Melting cheese is ready. Even more important is the bitterness of the syru. If the melted cheese is too rare, try adding more tops now.

Melting sire

Ingredients:

400 g homemade syru
50 grams of vershkova oil
1 egg
1 tsp. sodi
salt for relish
spices for relish
greenery

Cooking method:

Preparation of processed siru in home-made spirits - 30 hvilins on the right. We are preparing a water bath, for which we take a large saucepan, pour a little water into it, put a small saucepan in the middle so that it rubs with water and does not stick to the bottom of the water, bring the water to a boil.
At this point, put the cheese, salt, soda, egg in a bowl and mix into a single mass. Melted cheese and cheese without breasts!
And the axis is the secret! Homemade sire will be less effective if you buy the rest at the market or take it from your grandmother. Nothing will come out of store-bought syrup; it will fall apart into little pieces instead of melting. The two have been verified.
Transfer the sumish to a saucepan in a water bath and drain. Drown yourself. Melt. Homemade melted cheese, a recipe as simple as you know, is prepared on its own.
Mix the melting ingredients of the cheese, once for 5 minutes. Melt 20-30 mixtures until smooth.
Known from the water lazne. At this point you can mix the cheese mixture with any relish until you enjoy it. You can have it with greased mushrooms, or with greased or fresh paprika, or you can have it with your favorite greens, like I picked. For this recipe, simply contact the blender. I took green cibul, crepe and parsley.
We mix it with sour cream and pour it into containers. Melting cheese, homemade, ready-made, master and master.
Place in the refrigerator and infuse the morning with the taste of homemade lasso. Now you know how to make melted syrup at home.
Spread melted cheese on toast or whole grain bread, like mine, and enjoy with tea or coffee.

Ingredients:

500 g 5% syru (I like the local “Sibirzhinka”)
100 grams of vershkova oil
2 chewers
1 teaspoon (without top) salt
0.5 teaspoon of baking soda

It is necessary to prepare the following equipment:

main bowl or saucepan in which everything is stored
water bath (large-diameter saucepan with boiling water)
spatula for mixing (you can get a blender)
whisk for more even mixing
Capacity for the finished product (jars, containers)

Cooking method:

1. Take the main bowl, mix all the ingredients until smooth, although ideal smoothness is still not possible - you will lose grains of syru
2. Place the bowl/pan in a water bath and heat, stirring with a whisk. You can do without the water splash - then be prepared for the mixture to burn to the bottom very early, as if you didn’t mix it well. As a result, you can taste the zipped saucepan with a “special” taste. Read also:
  At high temperatures, the cheese begins to melt and the mass becomes rare. At the beginning there are still syur grains in it, and then it becomes a uniform texture. There is no need to bring to a boil - as soon as the consistency has become rare and smooth - remove from heat.
3. The mold for the finished product is greased with oil (you can cover it with parchment paper) and the cheese is poured from the saucepan.
  On a cold spoon, the wine suddenly catches with hard specks on the surface, and immediately a three-fold foam appears, like on boiled milk.
4. Immediately after cooking, you can’t enjoy the melted cheese - it’s too rare, and when it cools down, it’s hard right on the knife. And if you take it for 8-10 years (or, better yet, for harvesting) in a cold place, without peeling or stirring, then the middle will melt more beautifully and the cheese will bubble up with the familiar consistency of melted siur - tender, It's a bit of a stretch.
5. The sir miraculously cooks close to two thousand in the refrigerator. However, if the refrigerator has a No Frost system, you need to put the bowl in a bag or close the container tightly, otherwise the crust will dry out. It’s just that in a cool place the temperature is preserved, it doesn’t disintegrate, it doesn’t change the taste – and without heavy preservatives and stabilizers, and only with natural ingredients!
  Well, the taste is the same, classic taste of top-of-the-line Hochland siru!
6. At the exit there will be garlic and syru.
7. Before pouring the syrup into containers, you can rub in the greased broccoli, pecheritsa, bacon, herbs, sun-dried tomatoes and peppers, and everything that pleases your soul.

The process of preparing homemade syrup is not complicated, but it requires careful refinement of technology. For some recipes it can be eaten immediately after refrigeration, for others it can be pressed 1-2 db. Most importantly, with a minimal amount of ingredients, you get a natural product that does not contain unnecessary additives.

Homemade hard cheese from syru

Hour: 12.5 years.
Portion quantity: 10 persons.

To prepare syrah, choose the main component not store-bought, but natural. As you can imagine, you can do it yourself. It is important that other elements are also homemade.

Ingredients:

sire – 1 kg;
egg – 2 pcs.;
Oliya (vershkova) – 0.13 kg;
salt, soda - 1 tsp each.

Cooking method:

Place a frying pan on the stove and heat the oil.
Whisk the cheese and rub with a fork.
Beat the eggs and sizzle ingredients until smooth until smooth.
Pour 10 pieces of liquid into a frying pan and melt over low heat, stirring continuously.
At the same time, you can add additional ingredients to add relish and aroma to the herb - spices, seasonings, chasnik, smoked meats, specially cooked meat, herbs, etc.
When it’s time to start gathering the cheese, it’s time to put it into containers. It is recommended to use small jars (200–250 ml each) for a more durable surface. They will not have an empty, windy wind, creating ideal minds for saving.
Leave it in the refrigerator for at least 12 years, and then proceed until tasting.

Melting milk product

Hour: 40 min.
Portion quantity: 5 persons.
Foldability: available for cobs.

With its creamy consistency, homemade cheese can easily be spread on bread or crackers. Make it savory by adding aromatic dried herbs and fresh herbs.

Ingredients:

syre – 500 g;
Oliya (vershkova) – 0.1 kg;
egg – 1 pc.;
soda - 1 tsp;
salt for relish.

Cooking method:

Take a large saucepan, fill ½ part with water, and boil.
Have a metal bowl, you can put it in a saucepan, transfer the sire. Cut into small pieces of lightly mashed butter|butter|, add|add| Yogo, eggs and warehouses.
Mix everything in a blender until you have a uniform consistency.
Place the bowl in a water bath. In this case, keep one thing in mind: there is no need to stick around with water - you will only get warm with hot steam.
Cook the masa, stirring gradually, until thickened. When it reaches the required consistency, add more bananas and mix.
Prepare separate containers, sift the syrup at home, and cool at room temperature. Close the lid and take it to the refrigerator police.

Z vikoristannyam milk

Hour: 40 hwilin.
Serving quantity: 15 pcs.
Foldability: available for cobs.

You can make lilac syrup at home using milk. This component of the product has a deep taste and aroma.

Ingredients:

Sir (low-fat, dry) – 1 kg;
milk – 1 l;
egg – 3 pcs.;
Oliya (vershkova) – 0.1 kg;
soda (kharchova) - 1 tsp;
salt - 1.5 tsp.

Cooking method:

Pour milk into a heavy saucepan, stir in the cheese, stir.
Place on fire, boil and cook over low heat, stirring constantly, 10 quilins. During this hour, the cheese must melt and the crumbs will begin to stretch.
Transfer into a drushlyak, covered with gauze, folded into a bunch of balls. Let the syrup drain. You can press it with your hands.
Transfer the milk-fat mixture to another container (not enameled), add to the storage mixture, mix.
Place on the outside fire, cook the cheese at home until it becomes sticky (approximately 5-7 khvilins). During this hour, you will be able to stand up to the walls.
Pack into prepared containers for storage, cover with grub (it is important to ensure that the product does not get fried or dry out), place on the shelf of the refrigerator.

Hour: 5 years 15 hours.
Foldability: available for cobs.

In this recipe, mix together the same products that are needed to remove the solid product. The consistency of the wine is more soft, grainy and watery due to a different method of preparation.

Ingredients:

milk – ½ l;
sire (fat) - ½ kg;
Oliya (vershkova) – 50 g;
salt - 5 g.

Cooking method:

Combine the first two components, put on the stove, and cook until the syrup has separated.
Pour the juice, throw the masa onto the preparations behind the drushlyak, let the corn drain.
Transfer to a bowl, add stock mixture, stir.
Transfer to gauze, tie, press. Suspend for 4-5 years. You can not hang it up, but place a gauze bag near the basket, put a plate for the animal, and a vantage (a jar filled with water) on it.
Then package homemade cheese in prepared containers for storage.

Vershkovy Syrah in the Household Minds

Hour: 50 hwilin.
Portion quantity: 25-26 os.
Foldability: available for cobs.

With the addition of a large amount of top oil, this homemade cheese imparts a wonderful taste and aroma. Choose only a natural yak product, as there will always be a spread.

Ingredients:

Sir - 2 kg;
milk – 2 l;
egg – 6 pcs.;
Oliya (vershkova) – 0.2 kg;
salt - 3 tsp;
soda - 2 tsp.

Cooking method:

Mix the first two components, boil and simmer for 12 minutes.
Place the drushlyak in a gauze-covered container and let the syrup drain.
Transfer to another saucepan, add stock mixture, stir thoroughly.
Boil over medium heat. It is necessary that the dishes begin to stretch, melt and rise against the walls. The end of all minds will be reached in 10 minutes.
Place the cheese in the prepared containers, cool, and store in the refrigerator.

Recipe with rennet enzyme

Hour: 40 years.
Portion quantity: 15-16 persons.
Foldability is foldable.

To add a delicate taste and the required consistency to homemade syringe, rennet enzymes, such as pepsin, are often added. They can be purchased at pharmacies or via the Internet.

Ingredients:

milk (fattier) – 2.5 l;
kefir (2.5%) – 35 g;
water – 1.5 l;
rennet enzyme – 0.5 g;
salt – 0.2 kg.

Cooking method:

Heat the milk to 40 °C. Mix the rennet enzyme with water (50 ml), pour it and kefir into the milk.
Remove the saucepan from the heat, stir thoroughly, add 40 minutes. It is important to cover the saucepan with a lid - the masa will reach the required consistency at a temperature that is maintained.
During this hour, the masa turns into jelly. It must be cut into pieces of approximately 2 cm, transferred to the prepared dumplings, covered with gauze and set aside for separating the syrup on the surface.
Then cover with gauze and pour onto the bottom, periodically turning over to another side.
Then prepare the salted mixture, add the cheese, boiled breast, and leave for 12 years, turning the skins over for 1.5 years.
Then remove the product, dry it with paper towels, place it on a flat surface, cover it with gauze and let it sit for about 2-3 years.
Wrap in bubble wrap and place on the side of the refrigerator.

Adigean sire from homemade siru

Hour: 3 dobi.
Portion quantity: 12-14 os.
Foldability: available for cobs.

This product has a low fermented milk flavor and a strong structure. Milk can be used either as a sheep, as a goat or as a cow.

Ingredients:

milk – 3 l;
kefir – 1 l;
salt - 20 g.

Cooking method:

Heat up the kefir. When the cheese has been soaked in the whey, add it and leave it sour at room temperature for 2 additions.
Heat the milk, pour in the sour milk, and simmer for about 7 minutes. During this hour, soak and pour the milk protein onto the surface.
It needs to be collected, salted, mixed, placed in gauze and drained.
Then transfer everything into a container under pressure and store it in the refrigerator for the day. Ridina, who is trying to calm down, regularly gets angry.

Video

29.08.2018

Homemade melted cheese from the cheese is a savory and brown product that should be enjoyed with the cheese. For additional additives, you can add additional different flavors of savory flavors. Syrah is the base of processed siru, prepared in home-made wines. You should add a lot of calcium, which is beneficial for brushes, hair and teeth. When prepared at home, it can be added as ingredients. Such a product can be used for food preschoolers and people with a weak poisoning system. This article contains 5 recipes for sweet and sweet syrups that are very easy to prepare on your own: a classic topping, with mushrooms, in a multicooker, as well as a sweet recipe with chocolate.

Melted siur from grain siur can be prepared at home using the classic recipe. This does not include additional warehouses. The taste of this siru is milky.

Required ingredients:
2 packs of siru (about a hundred fat content - for relish),
1 egg,
1/2 pack of top butter,
salt,
1/2 tsp. sodi.

Preparation:

Fill a small saucepan with water, filling 2/3 of the capacity, place on the stove, and bring to a boil.
Combine all ingredients in a microwave container.
Bring until smooth with a blender.
Place the dishes in a boiling saucepan in a water bath and reduce the heat to a minimum.
The container is heated, the masa becomes viscous, and the cheese begins to melt.
Stir continuously for 7-8 minutes.
Place in jars, cool, cover with grub and put in the refrigerator.
Cold product prepared before use.

You can add any seasonings during the eggplant, just before removing the hot product from the stove.

Mushroom recipe

Mushrooms contain a lot of protein, a large amount of vitamins and microelements. The ingredient adds brownness and richness to the herb. Mushroom lovers will relish this version of homemade syru.

To earn it, you need the following products:
1 pack of siru,
1 egg,
1 tbsp. low-fat sour cream,
1/2 tsp. sodi,
salt,
150 g pecheritsa,
greenery.

Stages of brewing:

The finished product is soft and full of mushroom flavor.

Homemade sire “Yantar”

Burshtin's sire is famous for its subtle, top-heavy taste.

You can cook it yourself from simple pantry ingredients:
2 packs of siru,
1/2 bottle of milk,
2 tbsp. l. softened top butter,
1/2 tsp. sodi,
salt,
seasonings (for savory ingredients, you can do without them).

Preparation:

Strava will predict the bright “burshtin” of the Radian hours.

Sweet recipe with cocoa and fruit

Melted siru with siru in home-made spirits can be prepared in the “for lasuns” variation. This sire will give a boost of energy for the beginning of the day.

For this preparation you need:
1.5 packs of siru,
1 egg,
2 tbsp. l. softened oil,
1/2 tsp. sodi,
1 tsp. cocoa powder,
1 tsp. sugar powder,
fruits, berries and dried fruits (for relish).

Steps for preparation:

Children will relish this version of the drink.

Oriented calorie content of products

The calorie content of the finished processed cheese is in the range of 130 to 140 kcal per 100 grams of product. Such a result can be obtained with a vicoristic cheese with a fat content of 9%. For yogurt, you can reduce it, vikoristuyuchi low-fat product. Such a replacement will not have any impact on the vigor of the herb, but the life expectancy of the herb will be significantly lower. Additives such as mushrooms, vegetables and fruits increase the energy value.

The finished herb per hundred grams has:
9.5 g protein
9.8 g fat
3.11 g carbohydrates

When you are at peace, it will help you to trim your figure and shape.

Why else can you earn money?

This can be prepared in a multicooker

The syringe product can be prepared in a multicooker.

For whom are these warehouses needed:
2 packs of siru,
1/2 pack of olive oil,
2 eggs
1/2 tsp. sodi,
salt, spices (as needed).

Preparation:

This method enhances the boiled liquid and lightness.

How to save the finished product

Homemade cheese is stored in the refrigerator at normal temperature. It is strictly not recommended to freeze the product. Otherwise, you will end up in a state of irrelevance. Recommendations for the term saving – 3 add. Sire is obliged to stay in the cold with the lid closed (to avoid windiness). Cake molds, baby food jars, and plastic containers for a microwave oven are suitable for such purposes.

Instead of buying a syrah product from a dubious warehouse in the store, you can make syrah at home. These savory dishes will be of an order of magnitude greater, and a simple recipe will be able to convey to ignorant gentlemen.

To easily prepare melted cheese from cheese in your kitchen, you need:

500 g fatty siru;
5 g soda;
1 tsp. salts;
1 large chicken egg or 2 small ones.

Pokrokovy recipe:

You need to place one pan with a small amount of water on the stove, and place a smaller container in it to create a water bath. The upper utensils are not subject to hot water splashing around.
Combine all ingredients with a blender to ensure a homogeneous mass.
Once removed, place in a previously prepared container and cook, stirring steadily until the syrup is completely dissolved. It takes a little more than 10 minutes.

Pour the melted syrup into containers and cool to room temperature. Over the course of an hour, a sparkle appears on its surface. To get started, the product needs to be mixed. Cooled cheese can be placed in the refrigerator.

Ready at the multicooker

Delicious melting cheese can be prepared in a slow cooker.

And then prepare such ingredients;

500 g syru 9% fat;
100 g yak top butter;
2 large chicken eggs or 100 g;
5 g soda;
½ tsp. salts;
½ tsp. dried herbs for a damp taste.

This amount of ingredients is enough for 12 servings.

Instructions:

Blend the cheese with a blender to maintain a smooth consistency.
Place all ingredients in a multicooker bowl and mix well.
It is necessary to press down the electric appliance in multi-cook mode. Cooking hour – 7 hvilin. Temperature – 100 degrees.
During the cooking process, stir the cheese mixture carefully and gradually.

Pour the finished cheese into containers and cool.

Recipe with milk

Milk nicely enhances the savory fruits of the cheese prepared in the home kitchen.

To create a melting of the cheese from the cheese with the lowest taste, you need to:

1 liter of fresh milk (2.5%);
2 large chicken eggs;
100 g vershkova oil;
10 g kitchen salt;
1 kg siru;
15 g soda.

Pokrokov's instructions:

Grind the cheese in a blender until smooth.
The cheese and milk must be mixed and put on high heat. It is necessary to cook the otrimana until it is long enough to strengthen the syrup. In this case, the siege is due to the mother's meat and sticky consistency.
I will prepare the cheese and strain it from the grain. You can hand strain the sieve with a fine strainer, or you can hang the strained masa in cheesecloth over the sink.
Mix the sirna mass with the ingredients that are left over and heat it in a water bath until it reaches a uniform consistency.
Pour the finished cheese into containers, cool and store in the refrigerator.

The difficulty of the described recipe is that if in the process of boiling the cheese in milk, it is too early to remove the masa from the heat, the cheese will not come out, and if it is too late, the consistency will be similar to gum.

Melting cheese from cheese in a micro-furnace oven

Melted cheese can be prepared in a microchicken oven.

For whom is mother needed:

300 g low-fat siru;
½ tsp. sodi;
2 tbsp. l. milk with minimal fat content;
great chicken egg;
a pinch of salt;
I freshly dry the greens for relish.

The described components will yield 350 g of product.

Pokrokovy recipe:

Mix the cheese with baking soda and set aside for 30 minutes.
It is necessary to add milk and eggs to the buttermilk. Remove the mixture and beat it with a blender to obtain a homogeneous mixture.
The sumish needs to be placed in a microchicken oven for 1.5 minutes. Pressure – 700 W.
Skin for 30 seconds, remove the syrup and mix.
Add salt to the cheesecake mixture and place in a microwave oven for another 2 minutes.

Cool the finished cheese. During the cooling process, to prevent the formation of the alkali crust, the finished product must be stirred periodically.

Z goat siru

Homemade melted cheese from goat cheese has a pleasant and delicate taste.

To prepare it, you need to:

470 g goat siru;
2 large chicken eggs;
5 g kitchen salt;
5 g soda;
a pinch of lemon juice.

Preparation:

Place all ingredients in a metal container and place on a water ladle.
Steadily stirring, cook until you have a uniform consistency and the milky smell has disappeared.
Once the smell of milk has begun to waft and the cheese has completely melted, you can speed up the process by blending it with a blender.
Since the cheese does not melt well and the milky smell is preserved, add a little more soda and continue to melt the cheese.

The average preparation of siru for the recipe described above takes 15-20 hvilins. There may also be some sweetness that lies under the yak fruit. The larger the wine, the more time it takes to heat it.

When melting the cheese, which is prepared according to any recipe, you can add different varieties for a variety of flavors. The best food to eat is greens, shredded vegetables and mushrooms.