Processed cheese (with salt-melting agents)

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.