Processed cheese
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret to perfect processed cheese is the right temperature and constant stirring. Blend cottage cheese, butter, egg, and soda until smooth, then heat in a water bath. Don't overheat, or the mixture will curdle. Stir continuously until silky and stretchy. Chilling in the mold sets the final texture. Add your favorite spices for extra flair!
Prep the ingredients
Cut 3.5 oz (100 g) of unsalted butter into cubes for quick melting. Blend 1.1 lb (500 g) cottage cheese with an immersion blender until smooth – this eliminates lumps.
Combine and blend
In a bowl, mix the cottage cheese paste, egg, baking soda (1/2 tsp), salt, and butter. Blend with an immersion blender until completely smooth and glossy.
Heat in a water bath
Transfer the mixture to a small heavy-bottomed saucepan. Place it in a larger pan with simmering water (water bath). Heat, stirring constantly with a spatula, until the cheese starts to melt (about 10–15 minutes). The mixture becomes stretchy.
Cook until smooth
Continue cooking, stirring, for another 5–7 minutes until the cheese mass is perfectly smooth and silky – just like store-bought processed cheese. Add any flavorings now.
Pour into a mold
Grease a clean jar or mold with butter. Carefully pour in the hot cheese mixture, smooth the top. Cover with a lid or plastic wrap.
Chill and set
Refrigerate for 8–10 hours (or overnight) until fully set. The cheese is now ready to enjoy. Store in the fridge.
CHEF'S TIP
Choosing the cottage cheese
Use cottage cheese with at least 5% fat for a creamier result. If it's too dry, add 2–3 tablespoons of milk or cream to improve texture.
Temperature control
Keep the water bath on medium heat – water should simmer, not boil vigorously. Heat slowly to melt the cheese without scrambling the egg.
Checking doneness
The cheese is ready when smooth, glossy, and drips from a spoon in a thick ribbon. If lumps appear, blend with an immersion blender.
Flavor add-ins
At the end of cooking, stir in chopped herbs, sun-dried tomatoes, paprika, or ham bits – create your own flavored cheese.
SUBSTITUTIONS
Add your taste
- Replace cottage cheese with ricotta or mascarpone Use ricotta or mascarpone for an even creamier, richer texture – reduce butter to 50 g (1.8 oz) if using mascarpone.
- Egg-free – use cornstarch For a vegan version, replace the egg with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. The cheese will be slightly firmer.
- Spicy processed cheese Add 1 teaspoon of paprika, a pinch of chili, and dried garlic for a zesty appetizer.
- Herb-infused creamy cheese Swap regular salt for herbed salt (garlic, Provençal) to add an aromatic twist.
HOW TO STORE
How to Store Homemade Processed Cheese
Transfer the cheese to a clean, dry jar with a lid or an airtight container. Refrigerate for up to 2 weeks. Do not freeze – thawing makes the texture grainy. Before serving, let it sit at room temperature for 10–15 minutes to become more spreadable.
GOOD TO KNOW