Which cottage cheese to choose for cheesecakes and how to make kefir at home?

Which cottage cheese is best for cheesecakes? Which cottage cheese is better

What is almost no diet without?
Which product has many famous nutritionists given the palm in their weight loss systems? We are, of course, talking about low-fat cottage cheese: it contains only 70 kcal / 100 g and a lot of protein, which, by the way, is absorbed by our body much easier than, for example, meat protein. Cottage cheese is also a champion in calcium content. 1. low-fat cottage cheese “Domik V Derevne”.

made in Moscow. Based on the results of the tasting, the cottage cheese received the highest rating - experts noted its soft crumbly consistency, pure fermented milk taste and smell without foreign flavors, and has normal acidity. No starch was found in it. The amount of calcium in this sample is higher than the natural content of this element in low-fat cottage cheese (according to reference data. Experts explained: this is due to the fact that calcium chloride was probably used in the production of this cottage cheese. The fatty acid composition of the tested sample complies with the standard; it contains no fats of non-dairy origin. The ratio of saturated and unsaturated fatty acids in the Domik v Derevne cottage cheese meets the standard, the number of beneficial lactic acid microorganisms also meets the regulations. The tested sample meets the safety requirements - no bacteria of the E. coli group and salmonella are found in it. The standard for the content of yeast and mold fungi is not exceeded. 2. low-fat cottage cheese "Ostankinskoye". Produced in Moscow. As a result of assessing organoleptic indicators, the product received the lowest score. Experts noted the absence of tangible particles of milk protein in the curd mass. No foreign flavors were identified in taste and smell. The amount of calcium in this sample is higher than the natural content of this element in low-fat cottage cheese (according to reference data. Experts explained: this is due to the fact that calcium chloride was probably used in the production of this cottage cheese. No starch was found in it. All other requirements normal. 3. low-fat cottage cheese "Savushkin Khutorok". Produced in the city of Brest, Republic of Belarus. During the examination, good organoleptic properties of the product were noted. According to the results of tasting, the cottage cheese was in second place. The amount of calcium in this sample is higher than the natural content of this element in low-fat cottage cheese (according to reference data. Experts explained: this is due to the fact that calcium chloride was probably used in the production of this cottage cheese. No starch was found in it. A discrepancy was identified between what was indicated in the labeling and the actual fat content in the product. In fact, this cottage cheese contains 60% less fat than the manufacturer indicated. A slight deviation in protein content was also noted - it is 11.3% more than stated in the labeling, but this deviation is within the permissible technical regulations (15%. The fatty acid composition of the tested sample complies with the standard, there are no fats of non-dairy origin, it is made from natural milk without the addition of tropical fats. The quantity meets the requirements of beneficial lactic acid microorganisms. 4. Soft cottage cheese "Tender" low-fat brand "Prostokvashino". Produced in Russia according to specification 9222-020-13605199. During the tasting, experts noted the good organoleptic characteristics of the product - uniform spreadable consistency , pure fermented milk taste and smell. "Tender" cottage cheese contains 12.4 grams of protein and 0.1 grams of fat. The product has normal acidity. No starch was found in it. The amount of calcium is higher than the natural content of this element in low-fat cottage cheese (according to reference data), which, according to experts, is due to the fact that calcium chloride was probably used in the production of cottage cheese. The fatty acid composition of cottage cheese corresponds to the composition of milk fat; it contains no fats of non-dairy origin. Experts noted the optimal ratio of saturated and unsaturated fatty acids in the Prostokvashino product. The tested cottage cheese meets safety requirements - no E. coli bacteria or salmonella were found in it. Standards for yeast and mold content are not exceeded. No preservatives or antibiotics were found in it either. Unfortunately, there were significantly fewer beneficial lactic acid microorganisms in the product than required in accordance with the requirements of technical regulations and state standards for this type of product. In general, this is a good option for dietary nutrition, however, among those tested by Roskontrol there were several brands of low-fat cottage cheese, which contain more healthy protein and more lactic acid bacteria. 5. low-fat cottage cheese “Vkusnoteevo”. Produced in Voronezh. There was even less fat in the product than indicated on the packaging (by 60%. Due to the fact that the product is dietary, low fat content is a good indicator, but, nevertheless, the deviation is a violation of technical regulations. On the contrary, the protein turned out to be more than what the manufacturer stated, which makes cottage cheese more healthy. In terms of calcium content, the sample was in first place, the mass fraction of phosphorus corresponds to the natural content in low-fat cottage cheese, starch was not found in the product. Vegetable fats were not detected. The fatty acid composition of cottage cheese corresponds to milk fat. Experts noted the optimal ratio of saturated and unsaturated fatty acids in the product "Vkusnoteevo". Unfortunately, the cottage cheese "Vkusnoteevo" failed the test for compliance with safety indicators. It exceeded the permissible standard for yeast content by 3 times. Also, this product turned out to be the most acidic of all tested. Beneficial lactic acid bacteria in this cottage cheese turned out to be significantly less than what should be in this product. 6. “Blagoda” cottage cheese. Produced in Chuvashia according to one hundred 18715952-001-2008. According to the results of consumer tasting, this cottage cheese was in last place among the tested samples. However, the tasters did not notice any foreign tastes or odors in the sample. “Blagoda” contains four times more fat than the maximum possible amount stated in the labeling (no more than 1.8% is indicated, in fact - 6.7%. This is a serious violation; such cottage cheese cannot be considered low-fat and is not suitable for those who are on a diet. The calorie content of such a product is almost 2 times greater than that of cottage cheese with a fat mass fraction of 1.8%. The acidity of the product meets the standard. Calcium in this sample is greater than the natural content of this element in low-fat (less than 1 , 8%) and semi-fat (9%) cottage cheese. Most likely, experts explained, this is due to the fact that calcium chloride was used in the production of cottage cheese. The phosphorus content is at the level of natural content. The fatty acid composition corresponds to a dairy product, vegetable fats during testing was not detected. The content complies with the requirements of lactic acid bacteria of the state standard and technical regulations. 7. "President" cottage cheese with a fat mass fraction of 0.2%. Produced in the Tula region according to specification 9222-006-56861458-11. Oragnoleptic characteristics of the product (taste, smell, consistency) meet the standards. No foreign tastes or odors were detected. But the safety indicators of cottage cheese do not meet the standards, in particular, the permissible yeast content is 10 times higher, and the mold content is 200 times higher. This may indicate an unfavorable sanitary condition of the enterprise, as well as possible unfavorable storage conditions for the product in a warehouse or store. In a person with a weakened immune system, eating this cottage cheese may cause stomach upset or poisoning. The examination found that this cottage cheese contains 50% less fat than the manufacturer indicated in the labeling (stated 0.2%, actually determined 0.1%. The acidity of the cottage cheese is normal, no starch was detected. The fatty acid composition of the product corresponds to milk fat, vegetable no fat was found in the President brand sample. Moreover, experts noted the optimal ratio of saturated and unsaturated fatty acids in this product. There were significantly fewer lactic acid organisms than required by the technical regulations of the customs union "On the Safety of Milk and Dairy Products" TR CU 033/2013 and than the GOST provides for a similar type of product. 8. a product labeled “Low-fat Cottage Cheese”, on the packaging of which the manufacturer did not hesitate to indicate GOST 52096-2003, turned out to be a counterfeit - a curd product. Vegetable fat was found in it. Obviously, for the manufacture of the product it was used falsified raw materials in which milk fat has been replaced with tropical fats (most likely palm oil. The experts of the tasting commission noted the taste and taste of starch, which is not typical for cottage cheese. Laboratory examination confirmed the opinion of the tasters: starch was found in the product. The protein in the product is 32% less than indicated on the label. The mass fraction of phosphorus in cottage cheese is significantly lower than in natural cottage cheese - this is explained by the fact that there is very little raw milk in the product. The product contains the preservative sorbic acid. Adding preservatives to cottage cheese is prohibited. The safety indicators of this cottage cheese are also far from ideal. The level of yeast content was exceeded by 53 times, mold - by 14 times. For deceiving consumers and violating safety requirements, the product is included in the “Black List” of Roscontrol.

How to cook cheesecakes

The tradition of making cheesecakes goes back centuries and into the very heart of ancient Rus'. For a long time, until hard cheeses appeared, the product that we know as cottage cheese was called cheese. The well-known cheesecakes are currently called “curd cheeses” only in the Novgorod region.

Cheese pancakes are usually served for breakfast or afternoon snack, generously sprinkled with sour cream, jam, honey or fresh berries, grated with sugar. Along with sweet ones, cheesecakes with herbs and spicy seasonings are becoming increasingly popular. The main importance for ideal cheesecakes is the quality of the cottage cheese - it should be fresh, fatty and not wet. Of course, excess moisture can be removed by placing the cottage cheese on a sieve and allowing the liquid to drain; low-fat cottage cheese is also quite suitable, but sour cottage cheese - in no case.

Usually cheesecakes are fried in ghee or a mixture of sunflower and butter; this is a matter of taste and health. The secret is that you need to warm up the oil thoroughly first, but cook the cheesecakes over medium heat - on high, the cheesecakes will burn on the outside and remain raw inside, and on low, they will spread and lose their shape. Many housewives fry cheesecakes covered or, after frying for literally a minute on each side, put them in the oven. There are no exact recommendations on this issue, as well as in the recipes for making cheesecakes themselves. Cottage cheese varies too much, and flour also differs in its ability to swell.

If you want to add fresh berries to the cheesecakes, you must first roll them in flour, soak the raisins in boiling water (or cognac) and dry them a little, fry the apples with sugar in butter, but feel free to add fresh bananas to the cheesecakes.

Regular cheesecakes

Ingredients:

Cottage cheese – 500 gr.
Egg – 2 pcs.
Sugar – 20 gr.
Semolina – 20 gr.
Wheat flour – 30 gr.
Soda – 2 gr.
Salt - a pinch
Vanilla sugar – 2 gr.

Using a fork, mix the eggs with sugar, salt and vanilla sugar, mix thoroughly with the cottage cheese, add semolina and flour. Knead the dough; it will stick to the fork (spoon, hands), so you need to leave it for 30 minutes. Form small balls, roll in flour on all sides, flatten into “balls” and fry on both sides.

Cheesecakes “fast”

Ingredients:

Cottage cheese – 200 gr.
Egg – 1 pc.
Sugar – 20 gr.
Wheat flour – 150 gr.
Baking soda/baking powder – 3 gr.
Salt on the tip of a knife.

Mix sugar, salt and soda into the cottage cheese, add the egg, then the flour, knead thoroughly until a thick dough forms. Pack in a plastic bag or cling film and leave in the refrigerator overnight. In the morning, QUICKLY form cheesecakes, fry in oil and serve hot.

Cheesecakes with raisins or filling

Ingredients:

Cottage cheese – 500 gr.
Egg – 2 pcs.
Sugar – 100 gr.
Wheat flour – 150 gr.
Raisins (seedless) – 100 gr.
Vanilla sugar – 5 gr.
Salt – 5 gr.
Soda – 5 gr.

Soak the raisins in boiling water and let it brew. Lightly beat the eggs with sugar, add cottage cheese, flour and other dry ingredients. Drain the water from the raisins and dry them a little, add them to the curd mass, and knead them thoroughly. Using your hands or a tablespoon, form cheesecakes, roll in flour and fry on both sides until golden brown over medium heat.

Cheese pancakes with greens

Ingredients:

Cottage cheese – 200 gr.
Spinach, dill, parsley, green onions, any greens - a bunch
Egg – 1 pc.
Wheat flour – 100 gr.
Salt – 5 gr.
Sugar - on the tip of a knife;
Baking soda/baking powder – 3 gr.
Seasonings - to taste.

Wash the greens, dry a little and chop finely. Mix cottage cheese with egg, salt, sugar and baking powder. Add greens, stir, then flour. Form small cakes and fry until done. Serve hot with sour cream or mushroom sauce. A full dinner for a fasting day is ready!

You can add cinnamon or a little nutmeg to any sweet cheesecakes to taste, saffron for beauty, hard cheese, chili pepper, curry or potatoes for unsweetened ones, there are countless options. If you have a lot of high-quality cottage cheese and free time, make cheesecakes according to any recipe and freeze them; a hearty breakfast will be ready in a matter of minutes.

And for a snack - the following recipe.

Well, very lazy cheesecakes

Ingredients:

Curd mass (in packs) – 2 pcs.
Egg – 2 pcs.
Pancake flour – 150 gr.

Knead the dough from all the ingredients, let it rest for 10 minutes, make cheesecakes and fry them in vegetable oil. An excellent option for a summer cottage, a hike, or a sudden visit of friends to the children. Bon appetit!

Author: Victoria N. (especially for) Copying this article in whole or in part is prohibited.

Which cottage cheese is best for cheesecakes for children? Recipe 1, step by step: simple children's cheesecakes

Curd cheesecakes for children are a dish known to everyone since childhood, which is flat cakes made from cottage cheese. They are very easy to prepare and even a child can help you. It is important to follow the cooking technology and correctly combine all the ingredients. The cheesecakes should not be too mealy, the cottage cheese should be felt and at the same time not leak out from under the crispy crust. Therefore, a mandatory ingredient for this dish is flour, which, however, can be successfully replaced with semolina.

cottage cheese - 200 gr.
eggs - 1 pc.
sugar - 1 tbsp. l.
flour - 2-3 tbsp. l.

Place the cottage cheese in a container and mash it with a fork so that there are no large lumps left in it. If the cottage cheese is not uniform, you can rub it through a sieve. It is advisable not to use cottage cheese that is too wet or too dry, as cheesecakes made from it may fall apart during the cooking process.

Beat the eggs in a separate bowl, adding a little sugar.

Pour the resulting egg mixture into the container with the curd mass.

Add two or three tablespoons of flour there and mix thoroughly. If you add more flour, the cheesecakes will have a denser consistency. If you get by with a minimum of flour, the cheesecakes will be more tender.

As a result, you will get a homogeneous mass from which you should make cottage cheese pancakes for children. Place a little flour on a plate. Make small cakes from the curd mass and place them on a plate. It is recommended to make as many cheesecakes as will fit in the frying pan at once. Roll all the flatbreads in flour one by one and give them the desired neat shape. Cheesecakes should not be very thin - pay attention to this. Next, pour a small amount of vegetable oil into a preheated frying pan and start frying the cheesecakes - first on one side for 1-2 minutes, then the same on the other until golden brown.

Place the prepared cheesecakes on a plate; if desired, you can add jam or honey, but ideally it is recommended to serve the dish with sour cream. You can drink it with any compote or tea. Bon appetit!

Cottage cheese dishes

Cottage cheese is a fermented milk product obtained by fermenting milk, followed by removing the resulting whey. The name “cottage cheese” is traditional for Slavic peoples; in Western Europe, cottage cheese is considered a type of cheese, which is not far from the truth, given the process of producing the cheese itself.

Depending on the fat content, cottage cheese is divided into three main groups:

fat – 18%;
bold – 9%;
low fat – less than 3%.

Low-fat cottage cheese also includes grained cottage cheese, which appeared on supermarket shelves relatively recently, but quickly gained popularity due to its pleasant taste and unusual consistency.

Cottage cheese is rich in calcium, which is necessary for our body, as it is involved in the formation of bones and teeth. Cottage cheese is especially useful for children and people with poor health, since in addition to calcium, it contains proteins and other useful elements.

There is no pronounced harm from cottage cheese, but there is an individual intolerance to it and the expiration date of the product, after which the cottage cheese cannot be consumed as food, as this threatens poisoning.

In cooking, cottage cheese is widely used to prepare various desserts, casseroles, and as a filling for pies. Of course, it is best to consume cottage cheese raw, without subjecting it to heat treatment, in order to preserve all the beneficial substances in it.

Before preparing dishes from cottage cheese, you need to rub it through a sieve, in this case it becomes more airy. If you don’t want to bother with this, you can simply beat the cottage cheese in a blender.

Homemade cottage cheese

Many young mothers do not trust the quality of the finished cottage cheese and make it themselves at home.

Ingredients:

milk – 1 liter

1 liter of milk makes a small bowl of curd, so to get more volume, you need to increase the amount of milk. It is best to take natural milk. Pour it into a saucepan and leave it in the kitchen at room temperature for 12 hours, during which time the milk should sour.

Heat the sour milk until it curdles. Place the resulting substance in gauze, place the gauze in a sieve, place the sieve over a pan into which the whey will drain. Tender cottage cheese remains in the gauze.

If desired, the cottage cheese can be heated again, in which case it will become more crumbly.

Syrniki

There are probably no people in the world who would be indifferent to cheesecakes. Each of us is familiar with this dish from childhood and its use gives us a lot of joy and childhood memories.

Ingredients:

Cottage cheese – 200 gr.
Yolk – 1 pc.
Semolina – 1 tsp.
Sugar – 3 tsp.
Salt – 1 pinch
Flour - for dredging
Olive oil – for frying

This recipe allows you to make cheesecakes without flour. To do this, beat semolina and yolk with a mixer. Place in the refrigerator for 20 minutes.

Mix cottage cheese, salt and sugar, add semolina from the refrigerator. Beat thoroughly and put in the refrigerator again for 20 minutes.

After the specified time, take out the dough, form it into cheesecakes, roll them in flour and fry in olive oil for 5 minutes on each side.

Serve ready-made cheesecakes with sour cream or sweet jam and jams.

Curd and strawberry dessert

Ingredients:

Cottage cheese – 200 gr.
Shortbread cookies – 200 gr.
Cream – 100 ml.
Strawberries – 5-6 berries
Powdered sugar – 1/2 cup
Mint - a few leaves

Grind the cookies in a blender until they form fine crumbs, pour them into a separate container.

Beat the cottage cheese in a blender, adding cream and powdered sugar.

Pour 2 tbsp into the bottom of wide glasses. l. cookie crumbs, put the curd mixture on top and decorate it with randomly chopped strawberries (or other fruits) and mint leaves.

Lazy dumplings

Cottage cheese is one of the most popular fillings for dumplings, but in order to make dumplings you need to have a certain amount of free time, which is already lacking, but you still want dumplings. The solution is lazy dumplings.

Ingredients:

Cottage cheese – 200 gr.
Egg – 1 pc.
Semolina – 2 tbsp. l.
Flour – 1-2 tbsp. l.
Butter - for dressing
Salt - to taste
Vanilla sugar – 1 sachet
Sugar - to taste

Grind the cottage cheese thoroughly with a fork or beat in a blender. Add egg, semolina, flour, salt, sugar to it and knead everything thoroughly.

From the resulting mass we form a long sausage with a diameter of 2-3 cm. Cut it into portions.

Boil lazy dumplings in boiling water for 2 minutes. Serve garnished with butter or fruit, whatever you like.

You can find many recipes for casseroles, cheesecakes, puddings, pies and other cottage cheese dishes on our website.

Author: Vira (especially for) Copying this article in whole or in part is prohibited.

What kind of cottage cheese is better to use for cheesecakes? CHEESE PANKS - favorite breakfast!

As psychologists say, everything is from childhood. When mom fries or cheesecakes on weekends, then in adulthood these dishes become your favorite food.
Because this is the taste of childhood, and we, adults, sometimes want to be children! This is why my mother’s cheesecakes are the perfect cheesecakes. And not even because these are mom’s cheesecakes. But simply because, as they say in Odessa: “They are perfect.” I tried cheesecakes in many cafes and restaurants. And even in those where cheesecakes are a signature dish, I rejected them. Everything is wrong, everything is wrong. There is a lot of flour in the cheesecakes, the cottage cheese is very sour, the cheesecakes are not baked, the cheesecakes do not hold their shape, the cheesecakes are rubber... It seems like such a simple dish - but no! There are several secrets in them and the most important one is that the recipe for cheesecakes... DOES NOT EXIST!!! Why? The answer is in the main ingredient of cheesecakes - cottage cheese!

Cottage cheese is always different. You buy homemade cottage cheese only from Baba Galya. So, is it always the same? Today the cottage cheese is a little wetter, tomorrow it is a little drier, the day after tomorrow it will be hot and the cottage cheese will become a little sour. Or you came to the store and saw cottage cheese of varying fat content from 25 manufacturers. You see the packaging, not the cottage cheese. Yes, you can select the fat content, even view the moisture content. But you will never know for sure - maybe the cottage cheese is a little dry, or maybe a little moist, maybe a little more sour, or maybe a little bland. Everything is in half doses, half tastes, half tones, but never the same.

That’s why, once you’ve made cheesecakes, you start asking questions. And here are the main ones: Question 1. Is it possible to use homemade cottage cheese for cheesecakes? Answer: Homemade cottage cheese is fatty, that’s a fact. But the cheesecakes are still fried. Therefore, it is better to use store-bought cottage cheese. If homemade cottage cheese is low-fat and well-weighed (there is almost no whey in it), then you can use homemade one.

Question 2. What fat content of store-bought cottage cheese should I use for cheesecakes? Answer: 5% or 9%. If I take 2 packs of cottage cheese of 200 g each, then I take one 5% and the other 10%. Question 3. Which cottage cheese is better suited for cheesecakes - dry or wet? Answer: dry cottage cheese. Of course, it should not crumble into separate grains. But it should be well weighed - there should be no excess whey. This kind of cottage cheese is usually not used for food - it is too dry and sour cream must be added to it. And for baking - including cheesecakes - it’s very suitable.

Question 4. Why do you need dry cottage cheese? Answer: the drier the cottage cheese, the less flour you use. The less flour, the softer and more tender the cheesecakes are. At the same time, such cheesecakes hold their shape well and do not burn to the pan.

Question 5. So why doesn’t there exist a recipe for cheesecakes? Answer: it doesn’t exist, because you have to see and feel the cottage cheese to understand how much flour to add. I’ll write to you - 3 tablespoons per 400 g of cottage cheese. But your cottage cheese is wetter than mine and you simply don’t make cheesecakes. I will write you, of course, approximate standards, but this is very, very, very conditional. Except that the cottage cheese-egg ratio is the same. And salt. Sugar - here everyone likes it, the main thing is that there is not enough of it. It’s better to add jam or honey on top))

Question 6. How do you know if there is enough flour? Answer: as soon as the moment comes that the curd dough begins to roll into a ball when stirred, then there is enough flour. With a large amount of flour, the ball becomes dense. To prevent this, you need to add flour one spoon at a time. And as soon as the ball is formed, we’re done with flour.

Question 7. Will the cheesecakes definitely keep their shape? Answer: to do this you need to make the cheesecake correctly. First, roll a ball of the desired size. Then place in a plate with sprinkled flour and roll the cheese roll in flour. Only then place the balls on a heated frying pan and press down to form cheesecakes.

Cheesecake recipe: 400 g cottage cheese 1 egg 3-4 tablespoons flour 0.5 teaspoon salt 1-3 tablespoons sugar Raisins or other dried fruits as desired Vegetable oil Flour for dusting Knead the dough, adding ingredients in the following proportion: cottage cheese -egg-salt-sugar-flour 1 tablespoon each. Form into balls, roll in flour and fry in a preheated frying pan on both sides over medium heat until golden brown. Place on a paper towel to remove excess fat.

What to make from tasteless cottage cheese? The “throw away” option is not offered.

Delicious cheesecakes!! !

Cheesecakes or lazy dumplings!

Pie powder 125 g margarine 0.5 cups sugar 2 cups flour add sugar to flour, stir, grind margarine with flour filling 2 packs of cottage cheese 3 eggs 1/4 tsp. l. slaked soda with vinegar 0.5 cups of sugar Mix everything On a sheet put 2/3 of the dough, then the filling, you can sprinkle with cinnamon, then the dough again and bake for a golden color; it turns out delicious with any cottage cheese

sour cream, add sand

sugar and sour cream in it, the cottage cheese will be delicious

add mayonnaise and garlic and mix

Soak in milk for an hour, place on cheesecloth, let drain, then make cheesecakes, casserole (in my answers there is a recipe for an excellent casserole)

Cottage cheese casserole (unless, of course, the cottage cheese has gone sour)! With jam it will “fly away” in an instant!

200g cottage cheese, 1-2 tbsp. spoons of sugar, 2 tbsp. spoons of sour cream, 2 eggs, 0.5 tsp. spoons of soda and salt, 1.5 cups of flour. Knead the dough and leave it warm for half an hour, and during this time prepare any filling: apples, jam, cabbage, rice with meat, etc. Roll small balls from the dough, cut them into flat cakes and, having filled them, make pies that fry in a frying pan in vegetable oil. You will get 12-15 pieces from this quantity.

MAKE PROCESSED CHEESE, add soda at the rate of about a teaspoon per half kilo, let it brew for 6 hours, add sugar, berry extract, egg, melt in a frying pan over low heat, stirring constantly, when you get a homogeneous viscous mass, pour into molds and set to cool.

COOK CAKE Flour 2 cups, sugar 1 cup, cottage cheese 200 grams, eggs 2 pieces butter 200 grams, soda (baking powder) 1 teaspoon, vanillin, raisins (as many as you have) Melt butter, but do not boil, mix everything, and bake 35-40 minutes over medium heat. It is better to mix by hand. If with a mixer, then at low speed. Mixing by hand results in a fluffier dough. COOK CASSERLE For 500g of cottage cheese - 1 egg, 3 tbsp. spoons of sour cream and sugar, 2 tbsp. spoons of semolina, 100g raisins, vanilla. Grind the egg with sugar + everything else and mix (except sour cream). Place in a frying pan without a handle greased and sprinkled with breadcrumbs and grease with sour cream. Bake for 30 minutes. Serve hot with syrup or sour cream. It is better to take homemade cottage cheese or one similar to it. CHEESE CAKES: for 500g. cottage cheese - 1 egg, 2 tbsp. spoons of sugar, 1/4 cup of flour (approximately), a little vanilla. Mash the cottage cheese, add flour, sugar, salt, egg and vanillin. Mix everything, roll the dough into a sausage on a floured table and cut it into flat cakes. Roll each one in flour, shape into a meatball and fry in a frying pan with butter on both sides until golden brown. Serve with sour cream or jam. Instead of flour, you can put semolina and let the dough stand so that it swells and absorbs excess liquid.

Cake. 200 g cottage cheese, 200 g sugar, 200 g flour, 150 g plums. butter (margarine), 3 eggs, 4 tbsp. spoons of raisins, 2 tbsp. spoons of walnuts, 1 teaspoon of baking powder, vanillin. Melt the butter. Wash raisins and nuts. Fry the nuts in a dry frying pan for 5-7 minutes, then chop. Beat eggs with sugar, add cottage cheese and butter, vanillin. Sift the flour with baking powder and gradually mix with the curd mass, add raisins and nuts. Place the dough in a greased pan and bake in the oven at 180 - 200 degrees. 30 - 40 minutes.

Oh, put sugar, raisins, vanillin, flour in there and knead the dough, make cheesecakes, serve with sour cream, honey and hot tea!

Unusually delicate things. Very tasty, try it, you won’t regret it! Products: 1. 250 gr. flour 2. 1 tsp. baking powder 3. 250 gr. butter (freeze) 4. 250 gr. cottage cheese (wipe through a sieve) 5. vanilla sugar 1 sachet 6. a pinch of salt 7. 2 egg whites (for gluing and coating) 8. jam, confiture (any sour and thick!) Process: Mix flour with baking powder and sift. Grate the cold butter and add to the flour. Grated cottage cheese, salt and van. Add sugar to flour and butter and quickly knead the dough. And in the cold, for at least an hour. Then roll out the frozen dough to a thickness of 2-3 mm and a size of 10 by 10 cm. It is more convenient to cut off 1/3 of the dough, let the rest lie in the cold. Patience, just patience, the dough is melting, so we do everything quickly. Brush the edges of the squares with egg white and place 1 tsp in the middle. jam. Fold the squares diagonally and pinch the edges. You can weave braids or small buns from dough scraps. It’s like someone’s fantasy, only quickly. Place everything on a baking sheet, brush with egg white (do not grease the baking sheet with anything) and bake in an oven preheated to 200 degrees for 20 minutes until golden yellow. Sprinkle the hot pies with sugar powder mixed with vanilla sugar. I forgot. It’s especially delicious when eaten hot!

Curd donuts 500 gr. cottage cheese 3 eggs 1/2 tsp. salt 5 tbsp. l. sugar 1/2 tsp. soda (quench with boiling water) vanilla 10 tbsp. l. flour Knead the dough, cut into balls the size of a walnut, roll in semolina and deep-fry

You can make cottage cheese buns - add cottage cheese (at least 30%), cinnamon, vanilla to a regular yeast dough and bake. It turns out delicious

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Which cottage cheese is best to make cheesecakes from? Classic recipe for cheesecake made from cottage cheese.

classic recipe for cottage cheese pancakes

Ingredients:

cottage cheese - 0.5 kg;
flour - 1 glass;
egg - 1 piece;
salt - 1 pinch;
soda - on the tip of a knife;
sugar - 1 tablespoon.

Step 1.

Grind the cottage cheese with a spoon or fork. Add salt, sugar, flour and soda. Mix everything thoroughly.

Step 2.

Beat in the egg and knead the dough. If the dough does not knead, the cottage cheese is dry, then pour in a little milk.

Step 3.

Roll out the prepared dough into a sausage shape with a diameter of approximately 7 - 8 centimeters. It is better to sprinkle the table with flour so that the dough does not stick.

make a “sausage” and cut into pieces

Step 4.

Now cut the pieces into 1 centimeter pieces. We make flatbreads from them.

Step 5.

Now comes the most important part - frying. Fry in a frying pan until golden brown. Fry cottage cheese pancakes over low heat. If you want a less calorie product, then use vegetable oil. But it’s better to take baked goods.

You can’t let cheesecakes float in oil in a frying pan. Otherwise they will absorb oil and be very greasy. It is better to add oil a little at a time.

fry on both sides

Step 6.

Can be served. For dressing we use jam, sour cream or preserves. Cottage cheese pancakes can be eaten either warm or cold. But when they come straight from the frying pan, they taste much better.

Cottage cheese: what can be prepared from cottage cheese - 10 most delicious recipes

We know, without exaggerating at all, that cottage cheese is an extremely healthy product from the cradle. Is anyone going to argue about this? I'm sure not. What can you cook from cottage cheese and with it?

As children, we literally “choked” on this milk derivative, but caring mothers and grandmothers fed us and fed us, just cottage cheese, cheesecakes, pancakes with it and the famous cheesecakes. And all so that we grow up strong, healthy, beautiful. It was like that.

But not everyone knows that the value of this unique, delicious product for the human body only increases with age. Scientists have found that the body gains strength until the age of 30-35, and then the reverse process begins: the bones become not so strong, the teeth are not so healthy.

And a large amount of calcium in cottage cheese can work wonders for us: we become younger, our teeth, nails, skeletal system become stronger... Again, the same scientists have established that a person, especially in old age, for the normal functioning of the skeletal system must consume at least two hundred grams of cottage cheese. Try it! In a month, maximum two, you will notice significant changes in your body.

In this article, I offer you ten of the most delicious and easy-to-prepare cottage cheese dishes, so that you can combine business with pleasure.

Pancakes with curd filling

We are preparing liquid pancake dough, but it should be even more liquid than when we are going to bake pancakes.

Usually the dough is like this:

For one - two glasses of whole milk or diluted with water (you can even use fermented milk products: kefir, fermented baked milk...), a teaspoon of salt (without a slide), a teaspoon of sugar, two eggs (eggs are a must, otherwise you won’t be able to roll the pancake!), two tablespoons spoons of vegetable oil, a little citric acid and quicklime soda.

Stir, as I already said, the batter without lumps. Bake in the pan on both sides, about two minutes on each side. There is no need to grease the pancakes, because there is already butter inside them, they will not turn out dry.

Now let's prepare the filling. Here I’ll say right away: in those recipes where cottage cheese will be used without further processing, it must be fresh: pancakes with cottage cheese, dumplings (although they are cooked later, it’s better to use fresh cottage cheese), and salads. And in other recipes you can use stale cottage cheese, cottage cheese from the freezer, leftover cottage cheese from the table, etc.

So, let's prepare the filling:

Mix cottage cheese with a small amount of sugar, add sour cream and a little milk. Here it’s up to taste: if you want, you can add a little salt to the filling, personally, that’s what I do. Then, taking each pancake and putting curd filling (two or three tablespoons) in the middle, wrap it in an envelope. We rolled all the pancakes, in principle they are ready to eat. Bon appetit!

But then again, I like my spring rolls fried. I put two teaspoons of butter in a frying pan and fry the pancakes a little. Now you definitely won’t be able to tear yourself away from them!

Curd cheese pancakes - homemade recipe

Mix five hundred grams of cottage cheese, one glass of flour, two eggs, two tablespoons of sugar, half a teaspoon of salt. Quickly knead the dough and bake in a frying pan in sunflower oil. When serving, you can top it with sour cream or honey.

Preparing dumpling dough:

Glass of water;
two eggs;
salt, sugar to taste;
flour.

Roll out the dough with a rolling pin to a thickness of 0.3-0.5 cm. Cut circles with a diameter the size of a thin glass. Then, having put in the filling (or cottage cheese...), we pinch the ends, but do not connect them, but leave a semicircle. Cook the dumplings in salted water for about ten minutes, no more: as soon as they float, you can remove them.

The filling is the same as for pancakes: see the second recipe.

On the table, dumplings are served with sour cream.

Cottage cheese donuts

Three eggs, one kilogram of cottage cheese, half a pack of margarine. Flour is taken in order to knead a dough that will stick to your hands. Sugar and salt to taste. You can bake these curd donuts in the oven or, if you want to quickly, fry them in a frying pan in oil until golden brown.

Koloboks or “chestnuts” made from cottage cheese

Rub two hundred and fifty grams of cottage cheese through a sieve, one teaspoon of soda, beat three eggs with a fork with cottage cheese. Then add five large spoons of granulated sugar and eight tablespoons of flour. Form balls the size of an apricot, no larger. Bake in odorless vegetable oil until golden brown so that the balls are completely covered in oil.

Salad with cottage cheese and herbs

Now I will share with you recipes for very simple and at the same time very tasty, and most importantly, “twice” healthy cottage cheese salads. Twice healthy - because we will prepare them from greens, mushrooms and white chicken meat, in each individual case.

Where else are there the most vitamins, if not in these foods?

We take:

fresh cottage cheese - three hundred grams;
dill greens - one small bunch;
2-3 cloves of garlic;
sour cream – 100-150 grams;
salt to taste.

We chop the dill finely, pass the garlic through a grater, mix it all with cottage cheese, salt, season with sour cream and that’s it, as simple as obvious! I personally like to make this salad from granular cottage cheese, but I’ve heard from others that it works even with very finely grated cottage cheese no worse.

This salad can serve as a “spread” on bread or a roll. The sandwiches are very tasty.

For him we take:

250 grams of cottage cheese;
one large onion;
chicken breast – 300 grams;
champignons - the same amount;
cucumber;
lettuce leaves;
mustard;
soy sauce;
salt, pepper, vegetable oil.

Let's start cooking:

1. Peel the onion, cut into half rings and fry in oil until soft, add chopped mushrooms and fry too. After frying, set aside to cool.

2. Next, take the chicken breast, chop it finely and also fry it, separately in oil.

3. Place the fried foods in a bowl, add chopped cucumber, torn lettuce leaves, salt and pepper.

Prepare the dressing separately:

Combine finely pureed cottage cheese with a small amount of mustard and soy sauce. Mix thoroughly and even beat.

Add curd dressing to the previously fried and now cooled mixed ingredients, stir again - ready!

Cheesecake recipe with cottage cheese (video)

These pastries are delicious to eat both hot (piping hot) and cold – it’s equally wonderful in any form!

For 16 buns you need:

Two packs of cottage cheese (or 400 grams);
flour - three hundred + three hundred grams;
three eggs + one yolk;
milk - two hundred grams + another twenty for glaze;
one glass of sugar;
dry yeast - one teaspoon or eight grams;
one gram of vanilla sugar;
100 grams of butter;

I recommend this wonderful recipe for cheesecakes.

And now the classic:

Cottage cheese with sour cream, sugar or jam

The simplest and no less delicious recipe.

So, what else can you cook with cottage cheese? We take our product, the fat content depends on your taste, desire or possibility. Place on a plate, bowl or other container. Pour in sour cream and sprinkle with sugar; if you have jam, try it with it. I like it with strawberry, especially when it is cooked so that the berries remain whole and are not overcooked. Agree, this is great!

And finally, I will share with you a recipe for delicious homemade cheese. It is, of course, labor-intensive, but worth it. Try to make it: you will not only lick your fingers, but you will also realize that such cheese is much tastier and healthier than store-bought cheese. So,

Homemade cottage cheese - made with your own hands

For a kilogram of cottage cheese you will need one liter of milk, one hundred grams of butter, one egg, a teaspoon of salt and soda. Grind the curd thoroughly so that there are no lumps left, through a sieve or through a meat grinder with a fine grid.

We put the milk on the fire and when it becomes warm, add the cottage cheese and cook the mixture over low heat with constant stirring until the cottage cheese is completely dissolved. At the same time, it becomes viscous and begins to stick to the walls of the pan and to the spoon.

When the milk completely becomes whey / transparent state / put the mass on cheesecloth. You can also use a fine sieve.

Having well separated this mass from the liquid, put it back into the pan. Add oil, egg, salt, soda. Cook over low heat until completely smooth. All that remains is to throw the contents into the mold to cool and harden.

You can store the product in the refrigerator for a long time, if, of course, you can: cheese is simply delicious!

I hope you will try all the recipes that I have posted here and be satisfied. As you can see, there is nothing complicated, but everything is quite simple. And you already know that this product is very useful.

Good luck to everyone and see you next publications.

Source: https://miruspehinfo.ru/recept/tvorog-chto-mozhno-prigotovit.html

Cottage cheese at what time of day is best to eat. Cottage cheese for a bodybuilder

Any athlete who wants to achieve maximum results must have cottage cheese in their diet. After all, it contains so many proteins and other useful substances! What is important is that there are also complex carbohydrates that are digested slowly. Thanks to this, energy is maintained, and you don’t feel like eating for a long time.

The question of when is the best time to eat cottage cheese is the most pressing for bodybuilders. It is known to be very beneficial for them an hour and a half before training, as well as for half an hour after it.

The optimal result is explained as follows. Before training, the body is provided with carbohydrate energy for a long time. At the same time, the muscles are fed with protein. After training, spent energy reserves are replenished, and damaged muscles receive the necessary protein for their speedy recovery and growth.

All bodybuilders know that cottage cheese is the best nutrition for those who need to gain weight.

What is the best time to eat cottage cheese? When is cottage cheese digested better?

Over the years, 2 groups of people have formed who often engage in endless debates about what time of day - morning or evening - is best to eat cottage cheese for the benefit of the body.

It’s time to stop the senseless confrontation, since professional doctors and nutritionists were able to answer this question. After numerous studies, it became known that fermented milk product can be eaten at any time. It all depends on its type and quantity.

For example, fatty cottage cheese is less digestible and can negatively affect your figure, so it is best to eat it in the morning or during an afternoon snack as a healthy snack.

Low-fat cottage cheese is best eaten at 7 pm or 3 hours before bedtime, since the pancreas needs time to digest it.

Which children's cottage cheese is better? Children's cottage cheese

What is baby cottage cheese? How is it different from its adult counterpart? At what age can children be given cottage cheese? How is it useful? What is the best baby cottage cheese? The answer to all these questions worries all young mothers. The Roskontrol.rf portal will help you figure this out. Dairy products are very healthy for babies, and the more varieties there are in a child’s diet, the better. However, there is no need to rush - there are deadlines for introducing any new food into the baby’s menu. Most pediatricians recommend offering baby cottage cheese to your child when he or she is 8 months old. You need to start trying with a very small amount - one teaspoon. If no negative reaction occurs, the dose can be increased gradually. The benefits of children's cottage cheese are obvious: it is rich in vitamins, potassium and sodium salts, folic acid, lactic acid bacteria, it helps strengthen bones, and helps normalize digestion. It is worth noting that this product is absorbed better than kefir or yogurt. The highest demands are placed on the quality of children's cottage cheese. The packaging must state that the product is intended for use by children. Don't be fooled by the bright pictures and funny names. Only specialized baby products are suitable for babies. It is best to choose cottage cheese for a child, especially the first year of life, without any fruit additives or flavorings. Pay attention to the shelf life: the shorter it is, the more natural the baby cottage cheese is. Another important point is that the opened curd cannot be left for “next time.” If the child does not eat all the cottage cheese at once, the leftovers will have to be thrown away or eaten by themselves. The rating of children's products, as well as other important information, can be found in the Catalog on our website.