Homemade chocolate melted cheese. Soft chocolate melted cheese. Low calorie with milk

If you've ever wondered if you could make chocolate cheese at home, it's quite easy to do.

Homemade chocolate cheese will taste much more delicate than store-bought.

And such a delicious recipe for chocolate cheese at home is prepared from ordinary cottage cheese, just choose dry cottage cheese, hard and with loose grains.

This light cheese with the enchanting aroma of chocolate will lift your spirits on a thin slice of bread with a cup of morning coffee.

Making chocolate cheese from cottage cheese

Ingredients:

400 g cottage cheese
100 g dark chocolate
50 g butter
2 tbsp. spoons of sugar
75 ml milk
0.5 tsp soda

How to make chocolate cheese:

1. Take a blender and beat the cottage cheese until creamy.

2. Add milk and soda to the mixture and beat again.

3. Transfer to a suitable saucepan, add room temperature oil and place in a water bath.

4. Cook the cheese for 10-15 minutes, stirring constantly, until the curd mass melts and looks like thick condensed milk. Remove from heat.

5. Grate the chocolate on a fine grater and add to the cheese along with sugar.

6. Mix until all grains are completely dissolved.

7. Pour a thin layer into a container with a lid and refrigerate for 6 hours until the cheese hardens.

How to make chocolate curd cheese with cocoa

Ingredients:

300 g low-fat cottage cheese
1 egg
35 g butter
1/3 teaspoon each salt and soda
1 heaped teaspoon each of cocoa and powdered sugar
10 g vanilla sugar
pinch of cinnamon
1 teaspoon cognac

How to make chocolate cheese at home:

1. Put salt and soda into the cottage cheese, mix with a mixer or blender and leave for an hour at room temperature.

2. Beat the egg and add softened butter, mix well.

3. Place over medium heat and heat until the cottage cheese is completely melted, stirring occasionally.

4. Add cocoa, vanillin, cinnamon, powdered sugar and pour in cognac. Mix until the mixture is evenly colored chocolate.

5. Transfer to a container, cover it with cling film, cool and put the cream cheese in the refrigerator for 6-8 hours.

Recipe for chocolate cream cheese with nuts

Ingredients:

1 kg cottage cheese with large grains
250 ml full fat milk
70 g butter
dessert spoon of soda
2 tbsp. spoons of cocoa powder
4 tbsp. spoons of sugar
4 tbsp. spoons of grated walnuts

How to make chocolate cheese with nuts:

1. Add baking soda to the cottage cheese, beat with a blender, dilute with milk and mix again.

2. Transfer to a saucepan and place over low heat. Cook, stirring until the curd is completely melted.

3. Add butter, sugar and cocoa. Stir and cook for another 1 minute.

4. Add the nuts, pour hot into the molds, cool and refrigerate for several hours.

Chocolate cream cheese can be stored at home in the refrigerator for 5-7 days.

Bon appetit!

Frankly, I rarely cook the same dish twice, but I will repeat this recipe more than once! Because what comes out in the end, after all the manipulations performed, shocked me! Namely, it is an indescribably delicious chocolate processed cheese, smooth, viscous when warm and thick when cooled, aromatic, without chemicals and other unnecessary additives that are full of store-bought products. In the refrigerator, chocolate cream cheese hardens, becomes dense, it can be spread on sandwiches, and also used as a filling for cakes, bagels, cupcakes and muffins. Homemade chocolate cream cheese is very tasty, I am sure that once you try it, you will fall in love with this recipe just like me!

Cow's milk

Baking soda

Butter

Milk chocolate

Granulated sugar

To make chocolate cream cheese at home, we will need the following ingredients: cottage cheese, butter, sugar, milk or dark chocolate, baking soda, milk.

Place the cottage cheese in the bowl of a food processor fitted with a chopping blade. It is better, of course, to use homemade cottage cheese, soft and fatty.

Pour milk over the cottage cheese.

And also sprinkle the cottage cheese with baking soda (you will need 1 tsp without a slide).

Grind the products until a homogeneous curd mass is obtained. If you don't have a food processor, puree the combined ingredients using a stand or immersion blender.

Transfer the resulting curd mass into a small saucepan or ladle, add butter.

Now place a larger diameter pan on the stove, pour water into it and bring the water to a boil. Place a ladle with curd mass and butter on this pan of water, i.e. Next we will prepare homemade processed cheese in a water bath. Stirring the mixture periodically, watch how it begins to melt quickly enough.

Stir and keep the ladle in a water bath until the entire curd mass melts and turns into, in fact, almost finished cheese.

The already melted cottage cheese needs to be heated for another 5 minutes, the mass should thicken a little and become similar in consistency to bechamel. The entire melting procedure from start to finish will take approximately 8-10 minutes.

Remove the ladle from the water bath and add the chocolate pieces to the cheese.

Also add sugar to the melted cheese.

Stir the cream cheese until the chocolate melts.

As you can see from the photo, there should be no grains or lumps in the processed cheese!

Pour the chocolate cheese into a storage container.

As it cools, it will thicken. The consistency of the cheese is the same as in the photo; the cheese is still warm, but you can see that it is already beginning to thicken and flows down in a wide continuous ribbon. Leave the cheese in the room until it cools completely, and then store it in the refrigerator, covered.

And this is what chocolate cream cheese looks like after it’s been in the refrigerator for an hour! Thick, real cheese, simply awesome!

Make homemade dessert cheese with chocolate flavor - it’s easy, affordable and very tasty!

Chocolate melted cheese will instantly turn your breakfast into a real holiday! Prepare with confidence - you won’t regret it! Bon appetit!

Today on my menu is delicate chocolate melted cheese. If you still buy it in supermarkets, then it’s time to learn how to prepare the delicacy yourself at home.
Recipe contents:

Processed cheese occupies an important place in industrial production. There are several types of similar cheeses: pasty, sliced, sausage and sweet processed. Among sweet tooths and cheese lovers, the most popular is chocolate melted cheese. Many people are familiar with its taste from school days. Smooth, homogeneous, aromatic, tender... when chilled it is dense, and when warm it is viscous. However, industrial cheese contains various food additives and fillers of both natural and synthetic origin (emulsifiers, preservatives, antioxidants). Therefore, I offer a simple recipe for making chocolate cheese at home. You will get delicious homemade cheese, and it is much healthier than store-bought cheese.

You can serve it with a slice of fresh white bread, spread it on pancakes, croutons or toast. It will be a great addition to your morning cup of aromatic coffee or freshly brewed tea. This is a great pleasure that simply cannot be expressed in words. In addition, it can be used as a filling for muffins, bagels, cakes and cupcakes. I am sure that once you make cheese, you will definitely love it and will prepare this natural homemade product again and again.

Calorie content per 100 g - 311 kcal.
Number of servings - 300 g
Cooking time - 10 minutes, plus time for hardening

Ingredients:

Cottage cheese - 250 g
Eggs - 1 pc.
Sugar - 50 g or to taste
Cocoa powder - 1 tbsp.
Baking soda - 1 tsp.
Butter - 50 g
Salt - a pinch

How to make chocolate cream cheese

1. Place butter in a saucepan.

2. Place it on the stove and heat until the butter melts. Then add sugar and a pinch of salt. Then pour in the raw egg and mix well until smooth so that the products are completely dissolved.

3. Add cottage cheese. I recommend choosing homemade and hard with loose grains. If the cottage cheese is store-bought, then increase the amount of butter.

4. Stir the mass so that the cottage cheese and liquid ingredients combine.

5. Place the saucepan on the stove and heat the contents over medium heat, stirring regularly. It is necessary that the cottage cheese melts and a homogeneous smooth liquid mass is obtained.

6. Then add cocoa powder and baking soda. If you use sweet cocoa, then you may not need sugar, or you will need it in smaller quantities. Please take this into account when adding it.

7. Return the saucepan to the stove and continue stirring the ingredients until the cocoa is well mixed and the mixture acquires a chocolate color. The mixture will be quite liquid, but as it hardens it will thicken.

8. Pour the chocolate liquid mass into convenient molds. Any bowls, bowls, vases or silicone muffin tins are suitable for this. Send the cheese to harden in the refrigerator, where it will stand for 1-2 hours. In the refrigerator, the mixture will begin to harden and become quite dense, but at the same time it can be easily spread on bread or cookies. Store the cheese in the refrigerator for about one week in a container with a tightly closed lid.

Our people have long learned to replicate purchased products at home, making them much cheaper, tastier and healthier. We salt and smoke fish ourselves, make cakes and sweets, cook condensed milk... And of course, we learned how to make homemade processed cheese!

You won’t believe it, but using the simplest products, you can actually make processed cheese at home: classic, piquant, meat, and even chocolate! And what kind of soup and cookies will come with it?

4 budget recipes for delicious and original homemade cheese, as well as tricks and tips, are waiting for you in the article.

Is it possible to eat while eating?

Our favorite topic! The usefulness of products is a flexible concept. Of course, there are very few harmful products in the world: as a rule, these are expired products, deep-fried dishes in recycled oil, trans fats and alcohol. Alas, scientists have proven that alcohol has a negative effect on our bodies even in small doses.

Even the lack of vitamins or the content of a large amount of sugar does not make the food harmful. This makes it a low priority when included in your daily diet, that’s all. This means that it would be unwise to build your menu on the basis of such products, but you can periodically consume them in acceptable quantities.

The unconditional division of products into bad and good has become the scourge of modern society, and we would really like to correct this. In our world, there are more and more people suffering from orthorexia and obsessive-compulsive disorder, fear of food and gluttony, compulsive overeating and anorexia with bulimia. Let's not demonize food, because it is wonderful for its tastes, and not just for its conventional appearance.

We encourage you to cook more with your own hands, at home, because then you will be able to perceive food more calmly - the connection “homemade = healthy and high-quality” has been fixed in our minds.

4 awesome recipes

In fact, you will be surprised how easy and quick it is to make cream cheese at home. And you will like the taste even more: it is very “store-bought”, but at the same time delicate!

What we like about this recipe is its variability. Cheese can be used as an independent snack, as a base for soup, as a sauce or as a topping for baked goods. Plus, you can add different products and spices, in short, just have time to experiment!

We have chosen these 5 recipes for homemade processed cheese: plain, with herbs, with chocolate, with mushrooms as the most popular, but you can also make cheese with ginger, vegetables, various spices and nuts.

Classic made from cottage cheese

So, classic curd processed cheese. It has an extremely interesting consistency: the cheese is smooth and homogeneous. When slightly warmed up (at room temperature) it will become viscous, and when cooled (fresh from the refrigerator) it will be denser, so it is convenient to spread on a sandwich or use as a filling for a bun.

So, there are 2 ways to make cheese at home from cottage cheese:

Tender with butter

Cheese with butter and a slice of fresh white bread - what could be tastier? Its advantages are that it goes well with any bread, grain bread, tartlets, meat, seafood and even fruit.

KBJU: 236 kcal., 14 g. protein, 19 gr. fat, 12 gr. carbohydrates.

Compound:

cottage cheese 9% - 500 gr.,
egg – 1 pc.,
butter – 100 g (according to those who have already prepared the amount of butter, you can reduce the amount of butter by exactly 2 times, and the taste will not change!)
salt – 0.5 – 1 tsp,
baking soda – 0.5 tsp.

How to cook:

So, cottage cheese- this is the basis of our cheese. Ideally, it should be rich and fresh, but store-bought is also fine. The main thing is that there is no starch in the composition, otherwise the taste will be spoiled -

Oil also choose high quality: under no circumstances take margarine! This is because it contains trans fats, which are carcinogenic. They do not cause immediate harm to health, but gradually worsen the health of the cardiovascular system, provoking the development of various diseases.

And again, the cheese will be spoiled, because essentially margarine has no smell or taste, which means goodbye to the delicate texture!

Remove the butter from the refrigerator in advance and leave to melt at room temperature. After this, when it becomes soft, place the cottage cheese in a bowl, add butter, break the egg and sprinkle with salt and soda. Baking soda is very important, in this recipe it is responsible for the melting effect and the correct structure of the cheese.

Mix all ingredients thoroughly. How to do this is up to you. You can use a blender or mixer, spoon or mortar. The main goal: to obtain a homogeneous mass.

We transfer the future cheese into a suitable small saucepan/ladle, because it is cooked in a water bath

We will melt the cheese in a water bath. This means that we need another pan in which we will bring 500 ml. water to a boil, and place a saucepan with curd mass on top. This is necessary so that the cheese does not burn.

Cook homemade processed cheese in a water bath for about 10 minutes, stirring constantly. Make sure that the water only gurgles slightly and does not boil with all its might, otherwise the cheese will turn back into cottage cheese!

The mixture will gradually become thinner and the curd will dissolve. The result will be a completely homogeneous mass, which in thickness resembles fatty, thick 30% cream.

You can add dill for beauty:

If you are not too lazy, you can play it safe and remove from the water bath, pour the cheese into a blender and beat until it becomes perfectly homogeneous.

Our cheese is ready! Let it cool, stirring from time to time so that a thick film does not form on the surface. We transfer it to the desired form, having previously greased it with a little oil, and enjoy your handiness!

Low calorie with milk

This cheese turns out to be very light and low-calorie: just for those who love pp and ultra-diet products :)

KBJU: 142 kcal., 14 g. protein, 8 gr. fat, 2.5 gr. carbohydrates.

Compound:

cottage cheese 9% - 500 gr.,
milk – 0.5 tbsp.,
pepper, dill and garlic to taste,
salt, paprika, turmeric - 0.5 tsp each,
baking soda – 0.5 tsp.

Preparation:

Important point: for cooking it is better to take high quality cottage cheese, it should be soft, which will have the best effect on the taste. So, put the cottage cheese in a saucepan, pour the milk into it, then beat with a mixer into a homogeneous fluffy mass.

You can use a blender, or try to do it yourself with a whisk or spoon, but the result will be worse!

Place the saucepan with the curd and milk mixture on the fire and bring to a boil, then reduce the heat and cook until slightly thickened. with continuous stirring. This is very important, otherwise the cheese will burn!

When ready, the consistency should resemble liquid semolina porridge and, when stirred with a spoon, the mass should follow it.

After we have received the required consistency of the cheese, we salt it according to our taste and by calculating how long it will wait to be consumed! If you make processed cheese in large enough quantities for future use, then you need to salt it a little more than the cheese that will be served immediately.

Add soda at the same time as salt. Please note: thanks to soda, the cheese immediately increases in volume and becomes “lush”.

Advice: you can also add paprika, then the color of the cheese will be more yellow and familiar!

Mix everything thoroughly and pour half of the cheese mass into the prepared bowl or other form, put it in the refrigerator until it cools completely and hardens slightly.

Add finely chopped dill and garlic to the remaining hot cheese, add pepper, mix everything thoroughly and, just like the first mass, pour it into the prepared form and put it in the refrigerator.

The yummy turns out amazing, bon appetit!

Gourmet with mushrooms

KBJU: 157 kcal., 12 g. protein, 11 gr. fat, 1.3 gr. carbohydrates.

Compound:

cottage cheese 9% - 450 gr.,
egg – 2 pcs.,
champignons – 200 gr./about 4-5 pcs.,
soda and baking salt - 0.5 tsp each.

Preparation:

Transfer the cottage cheese into the multicooker bowl. Add eggs, butter, salt and soda to it.

Mix the mixture with a blender or mixer. Then let it heat over low heat or in a steam bath, stirring from time to time. 15 minutes should be enough for us to achieve the result of a homogeneous viscous mass. Now let's put it aside.

Take our champignons and cut them into small cubes. Fry in small batches until golden brown. Add salt at the very end.

Add mushrooms to the cheese, if you want, you can also chop some more greens, and mix thoroughly. Let cool at room temperature, slightly covering with a lid. Then we put the cheese in the refrigerator; those who are especially impatient can start eating!

Dessert chocolate

Delicious treats for those with a sweet tooth and children! Our advice: you can take milk chocolate and then add much less sugar and milk, but it tastes better with dark chocolate: the taste is richer!

KBJU: 260 kcal., 11 g. protein, 16.3 g. fat, 16.3 gr. carbohydrates.

Compound:

cottage cheese 9% - 400 gr.,
bitter chocolate – 100 gr.,
fatty butter - 50 gr.,
sugar – 2 tbsp,
milk - 75 ml.,
baking soda – 1 tsp.

Preparation:

What to do if it doesn't melt

Sometimes people complain that instead of processed cheese they end up with some kind of overcooked filling for dumplings. What are the reasons for such failures:

Poor quality cottage cheese. If the cottage cheese is somehow “not like that”, then it lies in a lump in a water bath and does not want to melt at all. Good cottage cheese begins to melt almost immediately. You shouldn’t wait 30-40 minutes thinking that the product is about to start melting. It’s better to immediately remove the container from the water bath and place the mixture into cheesecakes or cheesecakes.

And by the way, farmers do not always have the best option for the product: it is prepared in artisanal conditions, possibly with non-compliance with sanitation standards. Store-bought cottage cheese is well suited for such recipes; it is important that it is full-fat and not expired, and that there is nothing unnecessary in the composition.

It’s better not to let the water bath boil over like a fiery hyena. Let it be moderate gurgling.

In addition, it is important to monitor melting time and the way the consistency changes: in this case, it’s better to have less than too much. If you keep the curd mass in a water bath, the reverse process may begin: the mixture will begin to turn into curd again and clump.

If small lumps remain in the curd mixture, keep in mind that very small grains may disperse later, while the cheese is infusing.

How to store

Knowing how to store homemade cheese in the refrigerator, you don’t have to worry about the product’s longevity, since both the temperature and humidity can be adjusted. So, it is best to keep delicate and capricious fermented milk products away from the freezer, because it is usually much colder there.

Ideal place - in the vegetable compartment. They must first be wrapped in cling film. By the way, tightness is the key to ensuring that the product does not weather or become saturated with foreign odors.

Homemade processed cheese can be stored in the refrigerator for several days - up to 14. We recommend that after 6-7 days you reheat it, melt it again to a liquid state and use it as a sauce for porridge, pasta, and salads.

There are many different desserts. These include baked goods, ice cream, and various dessert soft cheeses. These include fused ones. In addition to regular sweet cheeses, there are also chocolate varieties. Most often in this case we are talking about processed cheese with the addition of cocoa or chocolate. You can find it on store shelves, or you can prepare it yourself.

Types of processed cheese

Processed cheeses come in several varieties: sausage, in pieces of one hundred grams. They have been known since Soviet times and are used not only in their pure form, but are also often components of many dishes. Also known are types such as pasty cheeses and sweet processed cheeses. Of course, among the latter types, chocolate takes first place. It has a soft, viscous consistency and a smooth shape. Children really love sandwiches with this cheese, and also just eat it in its pure form. It should be noted that it can be either creamy or in the form of a piece. It can be spread on croutons, toast and eaten during breakfast or snack.

Calorie content

Very often it is used as a filling for muffins, various types of cakes, bagels, and cupcakes. The calorie content of such a product is low and amounts to only 311 kilocalories per hundred grams of product.

Easy chocolate cheese recipe

Making chocolate cheese at home is very easy. It will take only ten minutes to prepare. For this you will need the following products: two hundred and fifty grams of cottage cheese, one egg, fifty grams of sugar, soda, cocoa, fifty grams of butter, salt.

The best utensil to use is a saucepan. Place butter in it and melt it. Next add sugar, salt and egg. Mix everything thoroughly and cook until smooth. Then add the cottage cheese and mix everything thoroughly again. It is better to take homemade cottage cheese, fatty, with large particles. If it is not possible to take homemade, then the store-bought option will also work, but you will have to increase the amount of butter.

After the mass has acquired a homogeneous consistency, it must be put back on the fire. Be sure to stir it constantly so that it does not burn. You need to keep it on the stove until it becomes a thick creamy mass, greasy and homogeneous. Then add cocoa powder and mix everything again. Next add soda and sugar.

Place the saucepan back on the heat and cook until the whole mixture is evenly brown. It will be liquid at first, but will become thick as it hardens.

The finished mixture should be poured into small containers or jars and placed in the refrigerator for a couple of hours. The cooled cheese will look dense, but it spreads very easily. It is best to store this product in the refrigerator in a closed container or jar.

This is the most common and simple recipe for making sweet processed cheese.

Chocolate cottage cheese

There is another cooking method. The products are almost the same. The main component is cottage cheese in the amount of four hundred grams. In addition to this - about fifty grams of butter, dark chocolate (you can also take milk chocolate), sugar, soda and milk. The necessary components must be prepared in advance. Grind the cottage cheese in a blender to a smooth paste. You can simply pass it through a meat grinder. Then add milk, soda and blend everything again in a blender. The resulting mass should be placed in a saucepan, add butter and place in a water bath. As soon as everything starts to boil, you should constantly stir until the mass becomes a homogeneous consistency. It will taste like condensed milk. After this, remove the pan from the heat and add chocolate and sugar. Stir until sugar and chocolate are completely dissolved. Pour everything into small bowls and place in the refrigerator to cool and harden.

It can be stored for no more than seven days. This portion makes approximately twelve small bowls with a volume of two hundred and fifty grams. This cheese can be consumed both hot and cold. Most often, the first option is used for preparing baked goods with filling. However, there are some types of sweet buns and cones in which it is better to put already frozen product. These could be bagels, croissants. This filling will not leak out during the cooking stage and will melt when heated.

Many people like to eat this cheese simply without anything. It tastes no different from store-bought; it does not contain harmful food additives such as flavorings or thickeners, which extend the shelf life of the product.