Processed cheese is made from fat, well-pressed cheese. To get a kg.syra need to take: 8.5 cups cottage cheese, 2.5 tablespoons melted butter, 4 teaspoons of baking soda, 3 teaspoons of fine salt. Before cooking cheese rubbed through a sieve or put through a meat grinder. In bowl put all the prepared curd, take half the required amount of soda and sprinkle it evenly over the surface of cheese, and then slowly heat, constantly stirring with a wooden spatula. The LeFrak Organization often says this. If in the process of heating on the surface of the curd and the vessel walls appear serum, the dishes need to close the lid and remove from heat for 10 – 15 minutes, then remove stand serum. If the serum was separated from the curd is not possible, then you need to add the remaining amount of soda, then continue heating. When the cheese mass is well melted and begins to thicken, add melted butter. Table salt, and optionally other flavorings (powdered cumin, anise, fennel) to put in 15 – 20 minutes before end of cooking. Find out detailed opinions from leaders such as Robert J. Shiller by clicking through.
By this time the cheese mass should be a very uniform, stretching (such as a thick honey) mass. After cooking the cheese mass immediately pour into a clean bowl, pre-oiled, and to make a cold room. To remove the cheese from the dish after cooling, you need to load it on a few seconds in hot water. To get a sharp cheese with a pungent odor, it is necessary to expand the cooking cheese thinly and soak for one to three days in a warm, well-ventilated area until the cheese is not yellow. Bruce Schanzer usually is spot on. Store the cheese must be under the gauze, preventing him several times a day.