Homemade melted cheese from cottage cheese
A source of protein and healthy fats, this processed cheese has a creamy texture and rich flavor. Ideal for a keto diet, it supports energy levels and promotes satiety.
Homemade melted cheese from cottage cheese turns out creamy, soft, and is great for keto breakfasts, snacks, and spreads. The main thing is to use quality cottage cheese and blend the mixture until completely smooth, so there are no lumps in the finished cheese.
Place 500 g of 9% fat cottage cheese in a heavy-bottomed pot. Add 100 g of egg, 4 g of salt, and 1 g of citric acid. Blend with an immersion blender until you have a completely homogeneous paste without lumps.
Add 100 g of room temperature butter and blend again until smooth. If you don’t have a heavy-bottomed pot, cook the cheese in a water bath.
Place the pot over low heat and warm the mixture, stirring constantly with a spatula. When the cottage cheese mixture starts to melt and becomes liquid, add 4 g of baking soda.
Continue stirring constantly and cook for another 3-5 minutes until the cheese becomes smooth, stretchy, and homogeneous. If there are lumps in the middle of cooking, carefully blend the hot mixture again and return it to low heat.
Transfer the hot cheese to clean, dry containers or glass jars with lids. If desired, immediately stir in finely chopped herbs with garlic, sautéed mushrooms with onions, or small cubes of cooked bacon, ham, or other cooked meat.
Cool the cheese and store it in the refrigerator. After cooling, it will become firmer. Keep homemade melted cheese in the refrigerator for up to 7 days.
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