Curd baked goods are loved by many.And even those who cannot stand cottage cheese in its pure form often enjoy eating cottage cheese cookies, sochni and muffins. There are many options for making cottage cheese cookies, but each housewife has her own recipe for her favorite cookie. In addition to cookies, however, there are plenty of ideas for using cottage cheese in baking: from cottage cheese casserole to cottage cheese cakes.
Curd Brownie
Brownie is an American chocolate cake. Most often it has a delicate consistency, with a small amount of flour. In our recipe, the brownies will be two-layered. Ingredients: First layer:
- 100 grams of chocolate
- 100 grams of butter
- 2 tablespoons flour
- 2 eggs
- 4 tablespoons Sahara
- Salt
Second layer:
- 200 g of fatty cottage cheese
- 2 eggs
- 2 tablespoons Sahara
- 2 bananas
And also - a brownie pan, square orRectangular, with high sides, measuring 15x10 cm or 15x15. If you don’t have one, take a round one with a diameter of 15-17 cm. Preparation: Chop the butter, finely chop the chocolate. Mix and melt in a water bath. Meanwhile, beat the egg with sugar. Cool the chocolate mixture slightly, mix with the egg mixture. Add flour and a pinch of salt, mix well. Mash the banana with a fork, add to the cottage cheese, beat the egg there, add sugar. Mix until creamy. Line the pan with parchment or grease it with butter (or both, to be on the safe side) and put half of the chocolate mass on the bottom. Put half of the curd mass on top. Repeat the procedure. Preheat the oven to 170 degrees C. Bake the brownies for about 30 minutes. You can check the readiness with a toothpick. The curd layer will, of course, remain moist, but the chocolate layer should leave dry crumbs on a toothpick. Cool the finished cake completely and cut into squares or rectangles. Another well-known curd product is sochni with curd. An amazing combination of sweet shortcrust pastry and tender curd filling is just what is needed to create a feeling of complete happiness. A great idea for Sunday lunch or dinner. The whole family can do the cooking – everyone will find something to do in the process.
Curd cake
Ingredients:
- 1 cup of flour
- 2 eggs
- ¾ cups of sugar
- 80 grams of soft butter
- ½ tsp baking powder or soda
- 130 grams of fatty cottage cheese
Preparation:Take all the ingredients out of the refrigerator in advance and let them warm up to room temperature. The right temperature is the key to ensuring that all the ingredients mix evenly and the dough is smooth. Mix the soft butter with sugar until smooth. Add the egg, then the cottage cheese. Mix the flour with the baking powder and pour it into the cottage cheese mixture in small portions. Stir to avoid lumps. The quality of the cottage cheese plays an important role here. It should be smooth. If you are unlucky with the smoothness, do not be lazy and rub the cottage cheese through a sieve - at the stage of kneading the dough, you will understand that your efforts were not in vain. So, the dough is ready. Take a cake pan (rectangular, with high sides), grease the inside with butter. Put the dough in the pan, it should reach a maximum of half, because it will rise twice as much during baking. Place the cake in the oven preheated to 180 degrees C and wait impatiently for 40-45 minutes. The finished cake will have a beautiful golden color. To check, pierce it with a toothpick - it should remain dry. Cool the cake a little in the pan, then take it out and let it cool on a rack. Brew tea with lemon and enjoy!
Cottage cheese envelopes
Many housewives know and love envelopes with cottage cheese cookies. A simple recipe, minimum effort, and the result is tender and delicious cookies. Ingredients:
- 400 grams of fatty cottage cheese
- 200 grams of margarine or butter
- ¾ cups of sugar
- 2-2.5 cups of flour
- 1 bag of baking powder
Preparation:To make curd cookies, all the ingredients should not be cold. Rub soft butter with sugar. When the mass becomes homogeneous, add cottage cheese. Knead. Pour in flour with baking powder. Knead elastic dough. You may need a little more or a little less flour than in the recipe. Focus, first of all, on the consistency of the dough - it will need to be rolled out. Roll out the finished dough on a table sprinkled with flour. Thickness - about 0.5 cm. Cut the dough with a sharp knife into 8x8 cm squares. Pour a little sugar into the center of each square (you can mix it with cinnamon or ground nuts). Lift the corners of the square up and fasten them tightly together. This way you will get a square envelope. Place the finished envelopes on a baking sheet covered with parchment or simply greased with oil (if you are sure that the cookies will not burn on it). Bake the cottage cheese cookies envelopes in the oven at 180 degrees C for about 20-25 minutes. For variety, you can make cookies of a different shape. Cut a circle out of the dough with a glass, sprinkle it with sugar on one side. Fold in half, with the sugar sprinkled inside. Now dip one side in sugar again, and fold again with the sugar inside. Get triangular-shaped cottage cheese cookies. Bake in the same way.
Biscuit cookies with chocolate
Another recipe for chocolate-holics. We combine healthy (cottage cheese) and tasty (chocolate). We get amazing cottage cheese cookies with chocolate. Ingredients:
- 200 grams of fatty cottage cheese (9% or more)
- 200 grams of soft butter
- 300 grams (2 tbsp.) Of flour
- ½ st. brown sugar
- Salt and soda at the tip of the knife
- 100 grams of dark or milk chocolate, finely chopped
Preparation:Remove the products from the refrigerator about an hour before cooking so that they warm up to room temperature. Mix butter and sugar in a bowl, rub until creamy. Add cottage cheese. Cottage cheese for baking must be uniform. Otherwise, it must be rubbed through a sieve. Pour flour, salt, soda into the butter-curd mixture and knead the dough. At the end of kneading, add pieces of chocolate, mix gently. The finished dough can be laid out in molds, or you can form cookies of the desired shape from it and bake on a baking sheet greased with oil. Baking time is 20-25 minutes at a temperature of 170-180 degrees C. Instead of chocolate, you can add raisins, candied fruits, pieces of dried apricots or dried cranberries to the cottage cheese cookies.
Cottage cheese cattle
Scones are a traditional English pastry.tea. These are neither buns nor cookies. Rather, something in between. Scones are baked sweet - with jam, raisins, apples, and also unsweetened. In our recipe - with cottage cheese and spices. Ingredients:
- 200 grams of flour
- 150 grams of low-fat cottage cheese
- 0.5 tbsp. instant oat flakes
- 2 tablespoons milk
- 50 g of butter
- Salt, sugar - for 1 tsp.
- Soda - 1 tsp.
- Pepper dried in flakes - 1-2 tablespoons.
- Grated cheese - 2 tbsp.
- Dried herbs (dill, parsley) - if desired
Preparation:For this recipe, take cold butter. Chop finely with a knife. Add flour, oatmeal, salt, sugar, soda and herbs. Rub with butter into crumbs. Add cottage cheese and milk (if the cottage cheese is dry). You may not need milk. Knead the dough and leave for about 20 minutes, covering with a plate or film. After 20 minutes, add cheese and pepper flakes. Roll out the finished dough into a flat cake up to 1.5 cm thick. Cut with a sharp knife into segments or squares, as you wish. You can sprinkle the scones on top with sesame seeds (then they need to be pre-greased with milk), or grated cheese or spices. Bake in the oven for 15-20 minutes at 200 degrees C. Serve with tea.
Curd donuts
Ingredients:
- 200 grams of low-fat cottage cheese
- 1 tbsp. flour
- 1 egg
- 3-4 tablespoons Sahara
- ½ tsp soda
- ½ tsp salt
- Vanillin (pinch)
- Vegetable oil refined (for frying)
- Powdered sugar and cinnamon for sprinkling
Preparation:Beat the egg with sugar, vanilla, add cottage cheese and mix well. Gradually pour in flour and knead the stiff dough. Roll the dough into a sausage 3-4 cm thick, cut into pieces, form donuts from them (the size of a walnut or slightly larger). Heat vegetable oil in a deep fryer (saucepan, duck pan, saucepan with thick walls). Put donuts in portions into the hot oil and fry until rich golden color. Do not heat the oil too much, then the donuts, browned on the outside, will not have time to bake on the inside. The optimal temperature will most likely have to be established empirically. Sprinkle with powdered sugar and cinnamon before serving.
Cottage cheese. Recipe from childhood
Ingredients: For shortcrust pastry:
- 150-200 grams of flour
- 75 grams of butter
- 70 grams of sugar
- 3 tablespoons sour cream
- 1 egg
- A pinch of salt
- ¼ tsp soda
For the filling:
- 150 grams of fatty cottage cheese
- 1 tbsp. vanilla sugar
- 1 tbsp. sour cream
- 1 tbsp. flour
- 1 egg white
Preparation: Let's start with the dough.Beat the egg with sugar, add salt, sour cream, and softened butter. Mix until smooth. Add flour and soda in portions. You may need a little less or a little more flour, depending on the fat content of the sour cream and the quality of the flour. Knead a smooth elastic dough. For the filling, mix all the ingredients: beat the egg whites with sugar, add cottage cheese, sour cream, and flour. Cottage cheese for sochni, as for any cottage cheese pastry, should be smooth. For this purpose, it can be rubbed through a metal sieve. Another requirement for cottage cheese is consistency. The filling will be dryish if the cottage cheese is very dry, and if the cottage cheese is too runny, it will simply spread. Therefore, look for the golden mean. If the cottage cheese you bought turned out to be too runny, in your opinion, it is better to leave it for other purposes. For example, for a cottage cheese casserole. So, roll out the finished dough on a table, which must be sprinkled with flour. Cut out circles from the dough with a large mug (or other mold). Their diameter depends on your wishes. The smaller they are, the juicier they will be, and the faster they will bake. Large diameter casseroles will be smaller and will take longer to bake. Put the filling on one half of the cut out circle and cover it with the other half of the circle. You can pinch the edges (if you are afraid that the filling will leak out). Or you can leave it very open, then the filling will “peek out” a little between the layers of dough after baking. Beat the yolk and grease the top of the casseroles. Place the casseroles on a baking sheet. Preheat the oven to 200-220C. Bake for 15-20 minutes. It may take less time if you made miniature casseroles. Or more if they turned out large. The finished sochni should be a beautiful golden color.
Rolls of curd pastry
Croissants are a universal type of baked goods.Yummy, tasty dough is good in itself. And the ability to fill the croissants with jam, nuts, dried fruits or other fillings gives room for imagination and experimentation. Ingredients:
- 250 grams of flour (1 and 2/3 cup)
- 100 grams of butter
- 130 grams of cottage cheese
- 10 grams of fresh yeast
- 2 tsp. sugar (you can and more if you are a lover of sweet)
- A pinch of salt
Preparation: The products should not be cold.Grind the yeast with 1 tbsp. of warm water and sugar. Mix the cottage cheese with softened butter, add the yeast to the mixture. Pour in the salt and flour and knead the dough. Since our dough is yeast, it needs time to rise. Cover the bowl with the dough with a napkin soaked in hot water and put it in a warm place for 30-40 minutes. Meanwhile, turn on the oven and heat it up to 200 degrees C. For the filling, you can use thick jam or marmalade. There is a chance that the jam will become more liquid when heated in the oven and leak out, so it would be a good idea to “strengthen” it. Add 1-2 tsp. of starch to the cup with jam and mix well. Another option for the filling is nuts. Finely chop the almonds and mix with sugar in a 1:1 ratio. You can make assorted croissants with different fillings. Remove the risen dough from the bowl and knead it a little on the table. Divide it into 4 equal parts and roll each into a ball. Take one ball and roll it on the table into a round flatbread 4-5 mm thick. Cut the flatbread with a sharp knife into 8 segments (that is, first in half, then each part in half again, and then again). You should get 8 triangles of dough. Put the filling on the wide part of the triangle (segment). And start wrapping it towards the sharp end. This is how we form a croissant. Repeat the procedure with the remaining segments, and then with the remaining dough. Place the finished croissants on a baking sheet greased with oil. Bake in the oven at 180-200 degrees C for 20-25 minutes until done.
Cottage cheese casserole with dried fruits
An idea for a quick breakfast or light dinner. Cottage cheese plus dried fruits – a real cocktail of vitamins and microelements. Ingredients:
- 200 grams of fatty cottage cheese
- 1 egg
- 1 tbsp. Sahara
- 2 tablespoons semolina
- A handful of dried fruits: raisins, prunes, dried apricots, figs.
Preparation:Rinse dried fruits under running water, place on a napkin to dry. Cut dried apricots, figs, and prunes into pieces. Beat the egg with sugar until fluffy. Add cottage cheese and semolina and continue beating. The mixture should be airy. Of course, you can do without a mixer. But then the casserole will be denser. Pour dried fruits into the prepared mixture, stir gently. Leave for 15 minutes so that the semolina softens, absorbing the liquid from the cottage cheese. Carefully, without stirring, place the curd mass in a baking dish, smooth it out, and put it in the oven (180 degrees C) for 10-15 minutes. More time is not needed, since the casserole should only “set” a little, remaining tender and airy. By baking it until golden brown, you will get a product very similar to the one served in school cafeterias. Do you need it? Serve this casserole immediately, slightly cooled. With honey or sour cream. With tea, milk or coffee.
How to make cottage cheese at home?
It's good to buy real tasty cottage cheesefor you, no problem. But not everyone can boast of this these days. The solution is to make cottage cheese at home. This will take a little time and effort. Perhaps, it will not work on the first try, but everything requires practice, so do not be upset. Ingredients:
- 1 liter of milk
- 1 liter of kefir
And also:
- Pure saucepan
- Gauze or linen towel
- Your patience
Pour milk and kefir into a saucepan and set it onlow heat. Start heating the mixture. During the heating process, the mixture will begin to separate into curd and whey. Do not allow the mixture to boil! When the curd mass has separated well from the whey, turn off the heat. Cool the contents of the pan. Strain the cooled curd. Take gauze folded in several layers, put the curd in it and squeeze it lightly. Hang the curd in a gauze bag over the sink and leave for a couple of hours to drain the excess whey. Stir the curd from time to time so that it releases the whey evenly and becomes homogeneous. In 2-3 hours (or maybe earlier), fresh homemade cottage cheese will be ready! You can eat it with sour cream, honey, fruits and berries, or bake curd cookies with it. The fatter the milk and kefir you take, the fatter the cottage cheese will be. You can replace some of the milk with cream to get even fatter cottage cheese. Note. To make cottage cheese, you need to use pasteurized milk, not long-term storage. Ultra-pasteurized and sterilized milk are not suitable. We recommend reading:
