Omechka processed cheese

If the cottage cheese (340–350 g) is grainy, blend it with a blender until smooth.

Place the cottage cheese, butter (60 g), heavy cream (50 g), egg yolk (1 pc), erythritol or another keto-friendly sweetener (80 g), salt (a pinch), and baking soda (1.2 tsp) in a saucepan.

It is important to use real cottage cheese that contains lactic acid — it will melt when heated with baking soda. The higher the fat content, the creamier the cheese will be.

Place the saucepan over a water bath and start heating. Continuously whisk, bringing the mixture to 70 °C. Use a thermometer for accuracy.

Remove from heat and blend the mixture with an immersion blender until smooth.

Return the saucepan to the water bath, but do not turn on the heat. Stir for another 2 minutes.

Transfer the mixture to a container, cover with plastic wrap touching the surface, and refrigerate until completely cool.