Processed cheese (with salt-melting agents)
| Ingredient | Qty, g | |
|---|---|---|
| Salt for cheese making | ||
| Cheese | ||
| 10% fat cream | ||
| Cooking salt | to taste | |
| Baking soda | to taste | |
| Product release: | 1 100 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 1 h | ||
| 15 min | ||
1 h 15 min | ||
|---|---|---|
| Proteins | 22.9 g |
| Fats | 18.6 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.5 g |
| Calories | 278 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 18.4 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | 0.10 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 27 |
| Weight loss | Detention | Set |
|---|---|---|
| 29% | 21% | 17% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cheese K2 | 496610766? |
| iWhich products: ◦ Cheese D | 454545457 |
| iWhich products: ◦ Cheese: 97% ◦ 10% fat cream: 3% B2 | 27325825? |
| iWhich products: ◦ Cheese: 99% A | 20264624? |
| iWhich products: ◦ Cheese: 95% ◦ 10% fat cream: 5% B12 | 16161415? |
| iWhich products: ◦ Cheese B5 | 77126? |
| iWhich products: ◦ Cheese: 99% B9 | 55114? |
| iWhich products: ◦ Cheese B6 | 55114? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cheese: 99% Phosphorus | 787810978? |
| iWhich products: ◦ Cheese: 99% Calcium | 66666666? |
| iWhich products: ◦ Cheese: 100% Selenium | 5151934728 |
| iWhich products: ◦ Cheese: 100% Sodium | 27275227? |
| iWhich products: ◦ Cheese: 99% Zinc | 263557266 |
| iWhich products: ◦ Cheese Iron | 8362? |
| iWhich products: ◦ Cheese Magnesium | 68207? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cheese: 99% Palmitic acid (Saturated) | 114114176114? |
| iWhich products: ◦ Cheese Stearic acid (Saturated) | 79129? |
| iWhich products: ◦ Cheese Oleic acid (Omega-9) | 68117? |
| iWhich products: ◦ Cheese Alpha-linolenic acid (Omega-3) | 69127? |
To make processed cheese, you can use any of the following ingredients: cottage cheese, any leftover cheese (non-standard).
We will also need melting salt in an amount of 5% of the weight of the raw materials.
That is, first we need to weigh the amount of cottage cheese and cheese that we will use to make the processed cheese. Let’s say we have 1 kg of semi-finished products. In this case, we take 50 grams of melting salt.
Place the cottage cheese in a pot. If you are using cheese, grate it and also place it in the pot. Then, sprinkle the melting salt evenly over the surface and mix well with a spoon. Wait for one hour.
After an hour, place the pot on a water bath. The cheese will start to melt instantly. Add 50 grams of cream. And stir regularly. If the consistency of the cheese is too thick, add more cream.
The amount of cream depends on both the initial ingredients and the consistency of the processed cheese you want to achieve (liquid for spreading or thick like “Druzhba” cheese).
Stir until all the ingredients combine into a homogeneous liquid mass. Taste for salt. If necessary, add salt (the amount depends on the initial ingredients and your taste).
If the processed cheese is too sour, you can add baking soda to reduce the sourness.
- Title ▶️
- Recipe ▶️
- Ingredients ▶️
- Macronutrients in the Dish ▶️
