Cream cheese at home

Cream cheese at home is the taste of our childhood, the taste of grandmother's village, the taste of care, tenderness and affection. Today I will offer you an interesting recipe, which I borrowed from my grandmother. Cream cheese can be used for sandwiches, for baking, it will present many shades of its taste to your dish, and its main benefit is the naturalness of the ingredients. Let's get started?

Ingredients:

• cottage cheese 9% fat - 500 grams;
• butter - 100 grams;
• an egg is one thing;
• salt - one teaspoon;
• soda - half a teaspoon;
• fresh dill - to taste;
• champignons - 100 grams.

Cream cheese at home. Step cooking

1. Pour half a kilogram of fresh 9% fat cottage cheese into a bowl, add 100 grams of butter to it.
2. Tip: butter should be at room temperature.
3. We break one fresh chicken egg to them.
4. Beat everything with a submersible blender until a creamy mass is obtained.
5. Tip: if you have a food processor, then this operation can be done on it. Or you can use a small meat grinder.
6. Add a teaspoon of salt and half a teaspoon of soda. Mix the curd thoroughly.
7. Pour water into the pan and put on medium heat, and when the water boils, reduce the gas to a minimum and put our bowl on the water bath. After the curd mass begins to melt, you need to constantly stir it. I cooked 25 minutes.
8. Tip: the pan should be larger than the bowl, as it should be immersed in water.
9. The mushrooms washed and dried on a napkin are finely chopped.
10. Tip. If you don’t have champignons, then chanterelles will do.
11. Wash the onion and finely chop it, pour it into a bowl, and mix everything thoroughly. We set to cool the mass to such a state that you can take the bowl with your hand.
12. Tip. Instead of this filling, you can use another: for example, bacon or one greens. For lovers of spicy: you can use garlic and herbs.
13. Pour the finished cheese into a plastic mold, allow to cool without a lid, then put it in the refrigerator.

My daughter helped me in the preparation of cream cheese. We often cook this recipe, as our family loves processed cheese, and our own, home-made, is much tastier and healthier than the purchased one. It is free of preservatives and flavorings, it contains only natural products, and the taste of this cheese is very diverse, due to the large number of possible fillings. Very often I use this cheese to bake potatoes in an oven. You can find the baked potato recipe on our site “Very tasty”.