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Crush the cheese well and mix with salt and baking soda. Leave for 1 hour to ferment a little. You will notice that it starts to increase in volume. Meanwhile, make the cumin tea.
Put the butter in a saucepan over low heat, and when it is melted, add the cheese, mixing well with the polenta, as otherwise it binds to the bottom of the pan.
The composition will become fluid and elastic. Add the cumin tea. Stir.
Don't be afraid that melted cheese is softer. After sitting in the fridge for a while, it hardens enough.
If you like, you can add tea, dill or sour cream instead. But I prefer cumin-flavored cheese.
Quick homemade melted cheese recipe!
You can prepare melted cheese very simply and quickly at home. It is much tastier and more economical than the commercial one!
-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 with mushrooms
This recipe is a perfect and absolutely delicious choice both for breakfast - as a quick serving for sandwiches, and as toppings for pizza or pasta. Homemade melted cheese is an organic product, without artificial flavors and preservatives, easy to spread and, most importantly, very tasty.
- 2-3 tablespoons of sour cream
- 1 teaspoon grated baking soda
- 5 sprigs of parsley or dill (finely chopped)
- 200 g of mushrooms (mushroom)
Method of preparation
1. Mix all ingredients except mushrooms. Beat with a blender until smooth. Then pour the contents into a pot and boil in a bain-marie for 15 minutes, stirring constantly until the composition melts and forms a homogeneous mass.
2. If the dough has not completely blended, you can use the blender again.
3. Finely chop the mushrooms and fry them in oil, adding a little salt (and black pepper).
4. When the cheese composition is completely melted, add the parsley and fried mushrooms and mix well.
5. Immediately pour the composition into the mold (or into a glass jar) and allow to cool, then refrigerate.
Note: If you do not have greasy cream, it can be replaced with 70-100 g of butter.
First we take care of the rice, which we wash in 4-5 waters, under a stream of cold water. We then put it in a pan with a thick, non-stick bottom and pour about 800ml of water on top. Press the rice well on the bottom of the pan, place your palm over the rice and the water should cover the rice and the bridge of your palm, exactly as far as your fingers begin.
Then cover the pan with aluminum foil, in 3-4 layers, so as to close the pan tightly. Put the rice to boil over high heat until it starts to boil, then lower the flame and let the rice simmer for about 20 minutes or until the rice is cooked and all the liquid is absorbed.
Separately, prepare the mixture of 125ml rice vinegar, 3 tablespoons sugar, a tablespoon of sunflower oil, which we heat until the sugar is melted. It doesn't have to boil.
Once the rice is boiled, we put it in a large tray or casserole and, over the hot rice, we pour the rice mixture, and it is also hot and we mix it well, well, well, in terms of song. Then we level the rice with the spatula and let it completely cold.
Until the rice cools, we do the rest of the preparations: we wrap the sushi rolling mat in food foil, we cut the carrot and the cucumber into very thin strips, we take care of the salmon fillet.
We remove its skin using a very sharp knife and we touch it well, and if there are any bones left, we take them out with pens, then we cut it with sticks, about the same size as the surimi sticks. In the case of cucumber, it is not used whole, but we clean the cucumbers very thickly and we practically use only the peel, which we cut into strips.
Then cut 4-5 cm from the sheets of clouds, so as not to be excessively wide, otherwise the rolls will come out too thick.
For the maki (the rolls with the rice on the inside and the cloud sheet on the outside), we place clouds on the bamboo mat, we put the rice in a layer of about 3-4 mm, pressing it very well with wet hands.
Keep a bowl of vinegar close in which to wet your hands because first of all it is disinfectant and secondly, you cannot spread the rice and roll it if you do not have wet hands. We are not talking about wet-wet here, but just soak 2 fingers in vinegar, then spread it well on the hand, including the palm of the hand.
For the maki, leave about 1 cm of edge on one side, where we do NOT put rice, so that the roll stays tied.
In the middle of the rice we spread a thin layer of wasabi paste and on top we put the desired filling: vegetables, surimi / salmon, a thin layer of melted cheese (which has the role of making sushi more creamy). It is advisable to put the melted cheese in a very small cut at the top or if you do not have a pos, in a thick zippered bag, which you cut at one corner.
For California Roll we put clouds on the carpet, we also put a thin layer of rice, this time on the entire surface of the cloud sheet and we press it very very well, so that it stays tied. Then turn the sheet over so that the rice is down.
Then we put a thin layer of wasabi, the filling and roll, using the carpet. After it is well rolled and we make sure that the rice stays in place, we roll the sesame seeds, which we brown in a non-stick pan, without the addition of oil / butter.
It can be served plain or with soy sauce. Good appetite!
This recipe is recommended by Teo Rogobete.
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 tastes really incredible!
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 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 a cold place 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.
Recipe: Homemade melted cow's cheese
A much healthier alternative to commercially melted cheese is home-made melted cow's cheese.
- 500 grams of cottage cheese,
- a tablespoon of butter,
- a glass of hot water,
Method of preparation:
Drizzle the cottage cheese in a cloth until there is no whey left.
Put it in a bowl, crush it with a fork and keep it covered in the pantry for 2-3 days, stirring it from time to time until it turns into a yellow paste with a strong smell of fermented cheese.
Put in a saucepan and mix the melted cheese.
Add a little salt and when the cheese is all melted, slowly pour a glass of warm water.
Stir and add a tablespoon of butter.
How to serve:
Serve either hot, with polenta, or cold, with fresh butter, dessert cheese.
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, it 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
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.
HOMEMADE BEEF CHEESE
Homemade cottage cheese it has a great taste, it is very easy to make and only two ingredients are needed to prepare it. Is a Cottage cheese delicious that can be eaten as such, but can also be used to prepare many desserts.
I remember the cheese my grandmother made, it tasted unmistakable and she used goat's milk. He put the freshly milked milk in a clay pot and left it sour for two or three days, then drained it in a strainer with a gauze on top. The remaining whey was used for donuts or other leavened dough. It was a wonder, what a time! ❤️️
Homemade melted cheese
Homemade melted cheese from: cottage cheese, baking soda, margarine, paprika, mushrooms, cumin.
Homemade melted cheese
- 500 g of cottage cheese
- a teaspoon of baking soda
- 100 g margarine
- 1 tablespoon of paprika
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.