Cottage cheese pastries are loved by many. And even those who do not tolerate cottage cheese in their pure form, often eagerly eat curd cookies, and muffins. There are many options for how to make a cookie cookie. The recipe for your favorite cookie is the same for each housewife. In addition to cookies, however, there is still a lot of ideas on how to use cottage cheese in baking: from curd casserole to curd cakes.
Brownie is an American chocolate cake. Most often has a delicate consistency, with a small amount of flour. In our recipe, brownies will be two-layered. Ingredients: First layer:
- 100 grams of chocolate
- 100 grams of butter
- 2 tablespoons flour
- 2 eggs
- 4 tablespoons Sahara
- 200 g of fatty cottage cheese
- 2 eggs
- 2 tablespoons Sahara
- 2 bananas
And also - a form for brownies, square orrectangular, with high bumps, size 15x10 cm or 15x15. If not, take a round diameter of 15-17 cm. Preparation: Chop the oil, chop the chocolate finely. Mix and melt in a water bath. At this time, beat the egg with sugar. Chocolate mix a little cool, mix with egg. Pour in flour and a pinch of salt, mix well. Banana knead with a fork, add to cottage cheese, there to drive in an egg, to pour in sugar. Stir to creamy consistency. Form a parchment or grease with oil (or both, for reliability) and put half the chocolate mass on the bottom. On top of it lay half the curd mass. Repeat the procedure. Heat oven to 170 degrees C. Bake brown for about 30 minutes. You can check the readiness with a toothpick. The curd layer, of course, will remain moist, but the chocolate should leave dry crumbs on the toothpick. Ready cake completely cool and cut into squares or rectangles. Another well-known curd product is cottage cheese. An amazing combination of sweet shortcake and tender curd filling is just what is needed to create a feeling of complete happiness. A great idea for a Sunday lunch or dinner. Preparation can be done by the whole family - everyone will find something to do in the process.
- 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: All products should be removed from the refrigerator in advance and allowed to warm up to room temperature. It is the right temperature - the guarantee that all the ingredients are mixed evenly and the dough will be homogeneous. Mix the soft butter with sugar until smooth. We add the egg, then the cottage cheese. Mix the flour with a baking powder and pour it into the curd mixture in small portions. Stir to not have lumps. An important role is played by the quality of cottage cheese. It must be homogeneous. If the homogeneity is not lucky, do not be lazy to rub the cottage cheese through a sieve - at the stage of kneading the dough you will realize that you did not waste a little effort. So, the dough is ready. We take the form for the cake (rectangular, with high sides), we lubricate from the inside with oil. We put the dough in a mold, it should reach a maximum of half, because in the baking process it will rise twice. We put the cake in a preheated oven to 180 degrees C and wait impatiently for 40-45 minutes. Ready cake to have a beautiful golden color. For control, pierce it with a toothpick - it should stay dry. Cupcake cool a little in the form, then get it and let it cool on the grate. Brew tea with lemon and enjoy!
Cottage cheese envelopes
With the curd biscuits, many mistresses know and love the envelopes. A simple recipe, a minimum of effort, and the result is a delicate and delicious cookie. 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 the cottage cheese cookies succeed, all products should not be cold. Mild oil to grind with sugar. When the mass becomes homogeneous, add the cottage cheese. To knead. Pour flour with baking powder. Knead the dough. Flours can go a little more or slightly less than in the recipe. Focus, first of all, on the consistency of the test - it will need to be rolled out. Roll the dough on a table, sprinkled with flour. Thickness - about 0,5 cm. Cut the dough with a sharp knife into squares of 8x8 cm. In the middle of each square, put a little sugar (you can mix it with cinnamon or ground nuts). The corners of the square are raised upward and tightly fastened together. So you get a square envelope. Lay out ready-made envelopes on a baking sheet covered with parchment or simply oiled (if you are sure that it will not burn cookies on it). Bake cottage cheese biscuits in the oven, heated to 180 degrees C for about 20-25 minutes. For a change, you can make a cookie of a different shape. Cut out a dough from the dough, sprinkle it with sugar on one side. Fold in half, sugar powder inside. Now again dipped in sugar one side, and once again fold the sugar inside. Get the curd cookies in a triangular shape. Bake in the same way.
Biscuit cookies with chocolate
Another recipe for chocolate-golikov. Combine the useful (cottage cheese) and delicious (chocolate). We get amazing curd 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 food from the refrigerator about an hour before cooking so that they warm up to room temperature. In a bowl, mix the butter and sugar, grind to a creamy state. Add the cottage cheese. Curd for baking must necessarily be homogeneous. Otherwise, it must be wiped through a sieve. In the oil and curd mass, pour in flour, salt, soda and knead the dough. At the end of the mix, add chocolate pieces, gently mix. Ready-made dough can be expanded into molds, and it is possible to form a biscuit of the desired shape from it and bake on a baking sheet lubricated with oil. Baking time - 20-25 minutes at a temperature of 170-180 degrees C. Instead of chocolate in curd biscuits, you can add raisins, candied fruits, dried apricots or dried cranberries.
Cottage cheese cattle
Skins are traditional English pastries for tea. This is not buns, and not biscuits. Rather, something in between. Skins bake 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: We take the oil for this recipe cold. Finely chop with a knife. We pour in flour, oat flakes, salt, sugar, soda and greens. Razirayem with butter in crumbs. Add cottage cheese and milk (if the cottage cheese is dry). Maybe milk is not needed. Knead the dough and leave for 20 minutes, covered with a plate or a film. After 20 minutes, add cheese and pepper flakes. Roll out the finished dough into a cake with a thickness of up to 1.5 cm. Cut it with a sharp knife into segments or squares, as you wish. You can sprinkle cattle with sesame seeds (then they need to be pre-lubricated with milk), you can - grated cheese or spices. Bake in the oven for 15-20 minutes at a temperature of 200 degrees C. Serve for tea.
- 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, vanillin, add the cottage cheese and stir well. Gradually pour in the flour and knead the dough. Roll the sausage from a dough 3-4 cm thick, cut into pieces, from them to form donuts (the size of a walnut or slightly larger). In the deep fryer (sauté pan, scallops, pan with thick walls), heat up the vegetable oil. In hot oil, serve in donuts and fry until golden brown. It is not necessary to heat oil very much, then the donuts, when rooted outside, will not have time to be baked from the inside. The optimum temperature should be determined, most likely, by experience. Sprinkle with powdered sugar and cinnamon before serving.
Cottage cheese. Recipe from childhood
Ingredients: For short 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
- 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 test. Egg beat with sugar, add salt, sour cream, softened butter. Mix until smooth cream is obtained. Pour in flour and soda, in portions. Perhaps you need a little less or a little more flour, depending on the fat content of sour cream and the quality of flour. Knead a homogeneous, elastic dough. For the filling, mix all the products: beat the whites with sugar, add the cottage cheese, sour cream and flour. Cottage cheese for juicy, as for any curd pastry, should be homogeneous. For this purpose, it can be wiped through a metal sieve. Another requirement for cottage cheese is consistency. Of very dry cottage cheese, the filling will turn out to be rather dry, and if the cottage cheese is too liquid, it will simply spread. So look for the golden mean. If the purchased cottage cheese was, in your opinion, too liquid, it is better to leave it for other purposes. For example, for curd casserole. So, the ready dough is rolled out on a table, necessarily sprinkled with flour. A large mug (or other mold) cut out the test circles. Their diameter depends on your wishes. The less - the more juicy it will turn out, and the faster they will be baked. More large diameter will be less, they will need more time for baking. For one half of the carved mug put stuffing, cover the second half of the mug. You can protect the edges (if you are afraid that the filling will flow out). And you can leave the juice open, then the filling after baking will be a bit "peeking" between the layers of the dough. Beat the yolk and grease the top juicy. Put it on the baking sheet. Preheat the oven to 200-220C. Bake for 15-20 minutes. Time may be needed and less, if you found yourself made miniature. Or more if they came out big. Finished fruit must be beautiful golden color.
Rolls of curd pastry
Bagels are a universal bakery of their kind. The tasty dough is good enough. And the possibility of stuffing bagels with jam, nuts, dried fruits or other stuffing gives room for imagination and experiments. 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: Products should not be cold. Yeast grind with 1 tbsp. warm water and sugar. Cottage cheese mix with the softened butter, add to the mixture yeast. Pour in salt and flour and knead the dough. Because the dough is yeast, it takes time for it to come up. Cover the bowl with a test napkin, soaked in hot water, and put in a warm place for 30-40 minutes. In the meantime, turn on the oven and reheat to 200 degrees C. For the filling, you can take a thick jam or jam. There is a possibility that jam when heated in the oven will become more liquid and flow out, so it would be nice to "strengthen" it. In a cup with jam, add 1-2 tsp. starch and mix well. Another option for the filling is nuts. Almond chop and mix with sugar in a 1: 1 ratio. You can make assorted bagels - with different fillings. Approached the dough to get out of a bowl, a little on the table. Divide into 4 equal parts, roll out of each ball. Take one ball and roll it on the table in a round cake 4-5 mm thick. Cut the cake with a sharp knife into 8 segments (that is, first in half, then each part in half, and then again). It should be 8 triangles from the test. Put the filling on the wide part of the triangle (segment). And begin to wrap in the direction of the sharp end. So we will form a bagel. Repeat the procedure with the rest of the segments, and then with the remaining test. Ready rogaliki spread out on a baking sheet, oiled. Bake in the oven at a temperature of 180-200 degrees C for 20-25 minutes, until cooked.
Cottage cheese casserole with dried fruits
Idea for a quick breakfast or light dinner. Cottage cheese plus dried fruit is 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: Dry the dried fruits under running water, put on a napkin to dry. Dried apricots, figs, prunes cut into slices. Egg whisk until fluffy with sugar. Add the cottage cheese and semolina and continue to whisk. Weight should be air. Without a mixer, of course, you can get along. But then the casserole will be more dense. In a ready mix to pour in dried fruits, gently stir. Leave for 15 minutes, so that semolina is softened, absorbing the liquid from the cottage cheese. Gently, without stirring, put the curd mass in the baking dish, smoothen, put in the oven (180 degrees C) for 10-15 minutes. More time is not needed, since the casserole should only "grasp" a little, remaining gentle and airy. Baking it to a ruddy crust, you will get a product very similar to the one served in school canteens. Do you want it? Serve this casserole immediately, slightly cooled. With honey or sour cream. For tea, milk or coffee.
How to make cottage cheese at home?
Well, if you buy a real delicious curd foryou are not a problem. But not everyone can boast of this in our time. The solution to the problem is to make cottage cheese at home. It will take a little time and effort. Perhaps, on the first try it will not work, but after all practice is necessary, so do not be upset. Ingredients:
- 1 liter of milk
- 1 liter of kefir
- Pure saucepan
- Gauze or linen towel
- Your patience
Pour milk and kefir into a saucepan and put onsmall fire. We begin to heat the mixture. During the heating process, the mixture will begin to separate into cottage cheese and whey. You can not let the mass boil! When the curd mass is well separated from the whey, turn off the fire. The contents of the pan are cooled. Cooled cottage cheese should be filtered. We take cheesecloth, folded in several layers, we spread into it cottage cheese and squeeze it lightly. We hang the cottage cheese in a gauze pouch over the sink and leave it for a couple of hours to make the glasses superfluous whey. From time to time, the cottage cheese should be stirred, so that it gives the serum evenly, and it turns out to be homogeneous. After 2-3 hours (and maybe earlier), fresh homemade cottage cheese will be ready! It can be eaten with sour cream, honey, fruits and berries, or you can bake a curd with it. The fatter milk and kefir you take, the more fat cottage cheese will be. You can replace some of the milk with cream to get even more fat cottage cheese. Note. To prepare the cottage cheese milk should be taken pasteurized, not long-term storage. Ultra-pasteurized and sterilized - not suitable. We advise you to read: