How to cook homemade cottage cheese from whole cow's milk.
Everyone in our family loves cottage cheese. Making it is a pleasure. There are different ways to make cottage cheese at home, for example, cottage cheese can be made from kefir, from curdled sour milk when heated, and even from sour cream (shop). For myself, I found the perfect recipe for fatty, tender cottage cheese, which I want to talk about.
Very important point- delicious cottage cheese is obtained from homemade milk. Buying homemade milk is always more interesting, firstly, you can collect cream from it. To do this, it must stand in the refrigerator for several hours. The cream will rise to the top and be easily removed. I usually get about 700-800 grams of finished cottage cheese from 3 liters of homemade milk.
The next important point. We have already said that sour milk is needed for cottage cheese. Regarding souring, I would like to say that it should turn sour at room temperature, and not in the refrigerator. Otherwise, the cottage cheese will have a slight unpleasant odor. Therefore, if the milk begins to sour and you intend to make cottage cheese out of it, then it is better to take it out of the refrigerator and leave it at room temperature. How long will it sour? In winter, usually about a day. In the summer, in the heat in just a couple of hours. Don't overdo the milk! As soon as it turns sour, immediately take on the cottage cheese, otherwise it will peroxide and the cottage cheese will turn out sour.
If you don't feel like waiting for the milk to turn sour on its own, then "help" it. Add something sour to the milk: a piece of cottage cheese, sour cream, sour milk or lemon juice.
Put the sour milk in a saucepan in a water bath. We heat up to about 40 degrees. This temperature will be enough for the serum to depart. Done, and now the most delicious. To make the cottage cheese tender, fatty and tasty, we will do several manipulations. Take sour cream and salt.
Add sour cream to milk.
Do not stir, so as not to disturb the structure of the curd.
Add a pinch of salt if you like salted cottage cheese.
And pour everything on a linen, gauze or waffle napkin.
We tie it with a bag and hang it for 40 minutes so that all the serum is glassed.
After 40 minutes, you can untie and enjoy homemade fatty cottage cheese.
Another photo of homemade cottage cheese. Bon appetit!
Cottage cheese has been eaten by people since ancient times. There is a belief that for the first time this dish appeared by chance: whey poured out of sour milk. In Rus', in the old days, cottage cheese was called "sour cheese", which is probably why we still call cheesecakes today. Previously, it was prepared exclusively from yogurt, now there are many ways to prepare this product.
Nowadays it is not difficult to buy cottage cheese both in the market and in stores. But hardly anyone will disagree with the fact that it has a lot of advantages. First of all, vitamins and microelements are stored in it. And besides, which is important, it differs from the store in taste. Let's look at a few ways at home.
Real cottage cheese
This product is prepared from In its quality and freshness, you must be absolutely sure, since it cannot be boiled - real cottage cheese cannot stand high temperatures. For example, a product made from skimmed milk will have a fine-grained texture.
Milk in a three-liter jar is placed in a warm place. In order for it to ferment faster, a small piece of rye bread is placed in it. Milk turns into curdled milk in a day if the process occurs in summer, and after 3 days - if in winter. It is not necessary to stir it at this time. The readiness of curdled milk can be determined by the bubbles, which should rise up and form “moves”.
After that, you need to carefully remove the cream, pour the yogurt into a large saucepan. If the milk was of high quality and the curdled milk turned out to be good, it does not flow freely. That is, in order to pour it, the jar periodically needs to be shaken. If curdled milk pours easily, the cottage cheese will not be as tasty and will not have the desired structure.
The pan is put on low heat for 10 minutes, until the mass is at the required temperature. You can check it in two ways. Touch the container in two places - closer to the top and near the bottom. The top of the pot should be slightly warm, while the bottom should be much warmer, but not hot. You can, while stirring the yogurt with a spoon from the bottom up, lower your finger into the pan, the mass should be slightly warm. If the desired temperature is not yet available, cook it for another 5 minutes. The main thing is not to overheat the curdled milk, as the cottage cheese in this case will be unpleasant in taste, hard and fine-grained.
Now you can turn off the fire, leave the pan to cool overnight. By morning, the mass will exfoliate, there will be cottage cheese on top, whey on the bottom. Pour the mass into a large bowl lined with cheesecloth. The gauze is then tied and hung over a container to collect the serum. When it drains, homemade milk curd will be ready.
Yogurt can not be heated, but folded onto gauze folded in several layers immediately after fermentation. But for this, it must be homogeneous and thick, otherwise it may all seep through the gauze. Cottage cheese prepared according to this recipe at home turns out to be incredibly tender, it is not recommended to use it for baking, as it will spread. From 3 liters of milk according to this recipe, about 700 grams of cottage cheese is obtained.
There are also simpler recipes. Homemade cottage cheese can also be made from store-bought milk with the addition of sour cream. For this you will need:
Sour cream - a glass;
- milk - a glass;
- sugar;
- Rye bread.
First, a tablespoon of sour cream should be stirred in a glass of milk. Add a piece of rye to the same place. Leave the mixture warm overnight. In the morning, the bread is carefully removed so that it does not crumble. Sour milk is filtered through three times folded gauze. The curd is ready.
In order to get more cottage cheese, you need to pour a pack of milk into an enamel pan, add sour cream (2-3 tablespoons), mix and also leave overnight. In the morning, heat on the stove until the sour milk is warm (do not boil). Turn off the fire, after 2-3 hours, when the milk curdles, it needs to be filtered.
A spoonful of sour cream and a little sugar are added to the finished dish. You can store cottage cheese for up to three days in the refrigerator.
As you can see, cottage cheese is not at all difficult to cook at home. This dish is sure to please all households, especially children.
Probably, everyone has heard about the health benefits of dairy products. Such food is an excellent source of calcium and easily digestible protein, contains many vitamins and other elements necessary for the normal functioning of organs and systems. It is not for nothing that many pediatricians advise introducing milk into the diet of crumbs as early as six to eight months. Unfortunately, it is difficult to buy really high-quality dairy products in modern stores, but many of them can be prepared on your own. Let's clarify how to make cottage cheese at home quickly.
How to make cottage cheese easy and fast?
To prepare such a dairy product, you need a minimum of ingredients. You do not need to use pepsin and purchase starter cultures, you just need to stock up on one liter of fresh milk, half a teaspoon of salt and three tablespoons of lemon.
In a fairly large saucepan, combine milk and salt. Bring this mixture almost to a boil, but do not let it boil. Turn off the stove and pour the lemon juice into the milk, stirring. As a result, the milk will curdle in flakes. Leave it for five to seven minutes, during which time stir several times. If you want the finished cottage cheese to have a particularly pleasant creamy taste, add a tablespoon of heavy cream to the mass.
Cover the bowl with gauze folded in two or three layers. Pour the curd mixture over it. Carefully tie the edges of the gauze with a bag and lift it up. Place in a colander or even hang to drain excess liquid (whey). The more time the cottage cheese will give liquid, the more dry and dense it will turn out as a result.
In general, it will take you forty-five to sixty minutes to prepare juicy, tasty, tender and very healthy cottage cheese. Write down this method for yourself as the easiest and fastest recipe for tender homemade cottage cheese.
How to make cottage cheese quickly so that it is very, very tasty?
To prepare quick homemade cottage cheese, you need to prepare two liters of kefir (2.5% fat) and two liters of milk (also 2.5% fat).
Rinse a suitably sized pot with cold water. Pour milk and kefir into it. Stir the resulting mixture. Cover the pan with a lid and send it to the stove on the largest burner. Soak on a fire of minimum power for half an hour.
Wait until the mass in the pan begins to separate a clear whey. Stir the future cottage cheese with a spoon, carefully turning it from bottom to top. Cover again and leave for another twenty minutes. But in no case do not let the whey boil.
Leave the future cottage cheese under the lid until it cools completely, then carefully fish it out with a slotted spoon and put it in a colander. Leave in the refrigerator for three hours.
For taste, add condensed milk to the cottage cheese before use, but you can not do this or add any other ingredients.
A slightly longer option for making homemade cottage cheese
To prepare such cottage cheese, it is worth stocking up with one and a half liters of milk and a couple of tablespoons of sour cream.
Combine a liter of milk with sour cream in a jar of a suitable size. Leave it in a fairly warm place so that the milk turns sour.
Then pour half a liter of fresh milk into a saucepan, bring it almost to a boil and pour the prepared mixture of sour milk into it. Mix well and simmer over low heat for fifteen minutes. Then cover with a lid and leave to cool.
Pour the resulting mass into a colander, covering it with gauze. Hang the bag with the future cottage cheese and leave it for an hour or two to glass the whey.
Quick curd from kefir
If you need not the classic crumbly cottage cheese, but soft cottage cheese or even cottage cheese cream, pay attention to this simple recipe. To prepare such a product, it is worth preparing kefir. Add salt or sugar to it, if desired, focusing on your taste preferences. Pour the kefir into a suitable container and send it to the freezer so that it freezes completely.
Put the frozen kefir in cheesecloth, folded in several layers, and hang. As it thaws, all the kefir whey will drain from it, and you will have a delicious soft curd. If you throw the frozen kefir on a sieve, and not hang it, you will get a wonderful curd cream.
Another recipe for "lazy" cottage cheese
This recipe is a variation on using acid to speed up the souring of milk. You need to prepare three liters of ordinary store-bought milk (but not pasteurized) and two hundred milliliters of vinegar.
Pour the milk into a clean saucepan and place over medium heat. After the milk warms up well, but does not boil yet, pour the prepared vinegar into it with constant stirring. As you stir, you will be able to see how the milk starts to flake. Reduce the heat to minimum power, cover the container with a napkin and leave to warm up. After about three to four hours, you will notice that the round curd pancake will sink a little, and its surface will begin to be covered with whey. At this stage, you need to turn off the fire under the pan. Cool the mass and dump it into a colander, covering it with gauze folded in several layers. Leave for half an hour or an hour, then squeeze well in a gauze bag and use the finished cottage cheese for its intended purpose.
Homemade cottage cheese does not contain preservatives and stabilizers, it is stored not so long, but at the same time it has excellent taste. From the proposed recipes, you can choose the option that suits you.
To cook cottage cheese at home, it is not necessary to have the skills of a professional chef. It is enough to familiarize yourself with the list of useful recommendations and tomorrow you can please your household with a natural product. Cottage cheese is prepared from store or farm milk, selecting fat content as needed.
It seems that it is not worth talking about the advantages of a homemade product over store-bought counterparts. Nevertheless, there are those who will say: they say, why waste time and prepare a sour-milk dish yourself, when you can go to the nearest supermarket and choose a product to your liking? The answer is simple: there are no preservatives and additives harmful to the body in home-made cottage cheese. In your kitchen, you can cook as much product as the family needs at a given time.
Different ingredients can be used to create the same dish. The most popular and available recipes are presented below.
Cottage cheese from milk and kefir
In cooking, both home-made kefir (fermented with the help of milk fungi) and store-bought kefir can be used. The taste of the finished product will not differ.
Main Ingredients:
- Milk - 2 liters.
- Kefir - 250 milliliters.
The recipe for homemade cottage cheese from milk and kefir involves a list of simple manipulations.
First you need to bring milk to a boil and cool to room temperature. Pour in kefir and leave on the table, covered with a lid (there should be a gap of 1-2 centimeters). During daylight hours, milk should turn sour. If you put fermented in the morning, you can have dinner with a natural product of your own preparation.
A large dense clot is formed. This means that the workpiece can be worked on. Please note: the quality of cottage cheese largely depends on the temperature at which the milk curdles. The indicator should not be higher than 95 degrees. Otherwise, the sour-milk dish will turn out to be fine-grained and tough. The recipe for cottage cheese (as you can see, it is not so difficult to cook it from milk at home) involves a careful selection of dishes for a water bath. It should have a thick bottom and a good lid.
When the water in the bottom of the pan boils, the fire must be reduced to a minimum. After 40-60 minutes, the clot will begin to lag behind the walls. After 90-100 minutes, a large curd lump is formed, and the amount of whey will double. After 2 hours, the clot will get heavier and settle to the bottom of the pan. The contents of the latter must be thoroughly mixed.
The cottage cheese should be boiled for another 30 minutes to form separate lumps.
Throw the finished product into a colander and wait for the whey to completely glass. It is not necessary to pour it out. It makes excellent pancake dough, as well as dressing for okroshka.
If the hostess followed the recipe, homemade cottage cheese made from kefir and milk should turn out to be moderately moist, coarse-grained and not sour.
Mix it with sour cream, Greek yogurt or jam for a wonderful breakfast. A sour-milk dish is perfect for making dumplings, casseroles or cheesecakes.
homemade cheese
Having a certain set of products in the refrigerator, you can cook cheese that is not inferior in taste to the Rossiysky store. In terms of utility, the home version will obviously outperform the industrial one.
So, try making homemade cheese from cottage cheese and milk. The recipe involves the use of the following ingredients:
- Fresh cottage cheese (coarse-grained) - 500 grams.
- Cow's milk - ½ liter.
- Butter - 50 grams.
- Chicken egg (smaller) - 1 piece.
- Salt - half a teaspoon.
- Baking soda - on the tip of a knife.
Cooking method
Pour milk into a saucepan, put on medium heat. Mash cottage cheese with a fork until pureed. Gently introduce it into the milk, reduce the heat to a minimum, stir constantly until the curd turns into a dense clot, and the whey separates from the milk. As a rule, the process takes several minutes.
The curd clot leans back into a colander lined with gauze. The liquid must drain completely. After half an hour, it is necessary to manually squeeze out the remaining whey.
When the cottage cheese is still warm, it's time to boil the cheese. For these purposes, it is necessary to choose the right equipment: either a modern pan with a non-stick coating, or a time-tested aluminum pan.
Oil is heated on low heat, crumbled cottage cheese is placed on it, salt and soda are added. In a separate bowl, beat the egg until smooth, pour into the pan. Important! The last ingredient should not be cooked, so the container should not be hot. All components are intensively mixed.
When the curd absorbs the egg and butter, it will slowly begin to melt. When the mixture turns into a homogeneous mass, the pan should be removed from the heat, and the hot cheese should be put in a bowl. After cooling, the product is ready for use.
Here is such a simple recipe. Homemade cheese from cottage cheese and milk turns out, albeit not exactly the same as store-bought, but it is quite possible to diversify the menu with it. From half a kilo of cottage cheese, 300 grams of hard cheese is obtained.
Curd from sour milk in a slow cooker
Sour milk has a pronounced smell, therefore, it cannot be consumed in its pure form. What to do if a useful product is sour, but it is a pity to pour it out? Prepare a new dish! For example, make homemade cottage cheese from sour milk.
The recipe involves the use of only one ingredient - sour 2.5% in an amount of 1 liter. The output of the finished product from a given amount of raw materials is 150 grams.
Cooking technology
So here is the detailed recipe. Homemade cottage cheese from sour milk in a slow cooker is easy to cook!
Step 1. Pour milk into the bowl of the appliance.
Step 2. Turn on the heating mode, set the timer for 20 minutes.
Step 3. Open the lid, switch to the cooking mode and leave for 10 minutes.
Step 4. Curd protein and a translucent liquid - whey will be noticeable in the bowl. The latter must be completely drained. Here a sieve will come to the aid of the hostess.
That's all! Feel free to take this recipe for homemade cottage cheese from milk, proven by many housewives, into your piggy bank. A step by step recipe is a great help for beginner cooks. They scrupulously compare all points, measure the required amount of ingredients. However, it is not at all necessary to strictly follow the instructions. It is quite acceptable, if you have a large family, to increase the estimated mass of the finished dish by adding fresh milk, kefir or sour cream to sour milk.
Goat's milk as a basis for the preparation of fatty cottage cheese
This product is a real elixir of health. In the store you will have to pay a decent amount for it, so it's better to cook it yourself. The process is quite simple and within the power of the average hostess. The main thing is to choose high-quality raw materials - goat's milk. Then tender tasty cottage cheese will appeal not only to adults, but also to children.
The main ingredient is goat's milk in the amount of 2 liters.
Cooking process
To start cooking cottage cheese, milk must be fermented. In summer, this process will be faster, in winter - a little longer. It is enough to pour the milk into a jar and leave overnight at room temperature. Cover the neck with an inverted lid so that the product “breathes”. There is a kettle with hot water next to it. Two vessels are covered with a clean kitchen towel.
In the morning, the milk turns sour, becomes like a dense, thick mass with a slight separation of whey.
Further, the recipe for homemade cottage cheese (from milk) involves the use of a small saucepan with a thick bottom, on which a clean towel folded in half is placed. This will protect the jar from breaking under strong heat.
So, the jar is placed in a saucepan, warm water is poured there (according to the fill level of the jar). As soon as the water boils, remove the fire and leave the jar in hot water for half an hour. It is not recommended to mix the contents of the jar throughout the entire time.
As you can see, it's also a pretty simple recipe. Homemade goat's milk cottage cheese is prepared in the same way as cow's milk, no nuances. The solid mass will rise up, and the whey will remain below. Few people know that the cloudy liquid contains a record amount of calcium, so it is very useful to use it periodically.
So, the contents of the jar are carefully poured into a colander, under which a container is placed to collect the whey. In order to remove the liquid from the curd as much as possible, it must be covered with a plate, and a load should be placed on top, for example, a liter jar filled with water. Leave the structure without movement for 30-40 minutes.
Delicate high-calorie cottage cheese is ready. If you strictly follow the recipe, home-made cottage cheese from milk taken in a small volume (2 liters), you get 350-400 grams.
Fat-free cottage cheese for those who strive for the perfect figure
Today, more and more people adhere to proper nutrition, refusing fast food, junk fatty foods and enriching their diet with vegetables, fruits and dairy products.
To help those who care about their health and keep weight under control, the following cottage cheese recipe. From milk at home, you can prepare a healthy low-calorie product with a minimum fat content.
Main Ingredients:
- Milk (fat content 1%) - 1 liter.
- Juice of half a lemon/citric acid diluted in water.
100 grams of the finished product contains only 78 kcal.
Description of the cooking process
We suggest you resort to the help of so many multicooker hostesses today to simplify and speed up the process of obtaining homemade cottage cheese (from milk). The recipe is so simple that the whole process can be described in just a few words. Pour the main ingredient into a bowl, heat in the “Frying” mode until the first signs of boiling, but do not boil.
Pour in the lemon juice in a thin stream, stirring constantly so that the milk protein coagulates evenly.
Prepare gauze, put the protein mass on it, let the excess liquid drain. Ready!
Cottage cheese - a product, of course, useful in all respects. But, as often happens, it can be very difficult to shove something useful into our capricious children, so you have to dodge and invent dishes that even the most picky are guaranteed not to refuse. Curds in this respect are a classic option. Cottage cheese or syrniki is a wonderful dish that can be served as an addition to lunch, cooked for breakfast, backed up at home for an afternoon snack or a light dinner that is suitable even for dieters. The latter is especially important, since cottage cheese can be prepared not only without sugar or eggs, but even without flour!
In order for your cottage cheese to not blur in a pan, you need to cook them from low-fat cottage cheese, dry and crumbly. Sometimes it is useful to rub the cottage cheese through a sieve - such cottage cheese makes more magnificent and tender products. Passing cottage cheese through a meat grinder is undesirable. Eggs can also cause cottage cheese to become sour during frying, so do not overdo it with their number - most often one egg is enough. A large amount of sugar leads to the curds burning, so it is better to cook them not too sweet and serve with honey, jam or sprinkle with powdered sugar. Before frying, it is better to roll the curds in flour or semolina. You can add raisins, dried apricots, sliced apples, poppy seeds to curds, and chopped cabbage or mashed potatoes to unsweetened curds. All these products add flavor and health to this simple and healthy dish. Cottage cheese can not only be fried in a pan, but also baked in the oven on a baking sheet or in a mold, or steamed.
the site offers you to cook cottage cheese according to one of several recipes.
Ingredients:
400 g 9% cottage cheese,
4 tbsp Sahara,
4 tbsp fat sour cream,
1-2 eggs
4 tbsp (with a slide) flour,
1 tsp soda,
a pinch of salt.
Cooking:
Rub the cottage cheese through a sieve and combine with sour cream, sugar and salt. Stir the beaten eggs into the curd mass, then add the flour mixed with soda. From the resulting soft dough, form a meatball, roll in flour and place in a hot frying pan with vegetable oil. Fry over medium heat until golden brown under the lid, then carefully turn over and also bring the curds under the lid to readiness.
Ingredients:
400 g cottage cheese,
2 tbsp semolina,
100 g flour
3 eggs,
3-4 tbsp Sahara,
¼ tsp soda,
a pinch of salt.
Cooking:
Beat grated cottage cheese, eggs, sugar and salt with a mixer, add flour with soda and semolina. You will get a thick sticky dough. Put the dough with a tablespoon on a hot frying pan and fry, like ordinary pancakes, until golden brown under the lid.
Ingredients:
400 g of millet porridge,
200-300 g of cottage cheese,
2 eggs,
3-4 tbsp Sahara,
2 tbsp (with a slide) starch,
2 tbsp flour,
50 g raisins.
Cooking:
Beat eggs with sugar, combine with cottage cheese and millet porridge. Add flour and starch mixed with soda, raisins and mix. In a pan with plenty of vegetable oil, fry the resulting dough, like regular pancakes, on both sides until browned.
Chocolate curds
Ingredients:
300 g cottage cheese,
5 yolks,
2 squirrels,
2 tbsp Sahara,
2 tbsp cocoa powder
vanilla - to taste.
Cooking:
Beat the egg whites and yolks with sugar, add cottage cheese, a pinch of salt and vanilla, rubbed through a sieve. Mix well until smooth. Divide the dough into 2 unequal parts, put the larger part into silicone cupcake liners. Add cocoa powder to the rest, mix and put on top of the light curd mass in molds. Put to bake in the oven, heated to 180 ° C, for 20-30 minutes.
Curds with pistachios
Ingredients:
600 g fat cottage cheese,
1 egg
4-5 tbsp Sahara,
2-3 tbsp peeled pistachios,
3-4 tbsp flour,
a pinch of salt.
Cooking:
Beat the egg with sugar and salt, mix with cottage cheese, rubbed through a sieve, and add the rest of the ingredients. Knead the dough. Form small cakes, roll in flour, shake off excess flour and fry in hot vegetable oil on both sides until cooked.
Curds with apples
Ingredients:
200 g cottage cheese,
2 apples
2 eggs,
50 g sugar
1 stack flour,
1 tsp baking powder.
Cooking:
Grate peeled apples on a coarse grater. Combine cottage cheese with eggs and sugar, add apples, mix and add flour mixed with baking powder. You will get a thick dough. Put the dough in a hot frying pan with vegetable oil with a tablespoon and fry on both sides until golden brown.
Curds with carrots and apples
Ingredients:
400 g cottage cheese,
1 carrot
1 apple
2 tbsp flour,
1-2 tbsp Sahara,
a pinch of salt,
cinnamon - to taste.
Cooking:
Grate the carrot and apple on a fine grater, combine with cottage cheese, egg, sugar and salt. Add cinnamon to taste and mix until you get a smooth dough. Form small cakes, roll in flour and fry in vegetable oil.
Curds with pumpkin and carrots
Ingredients:
200 g cottage cheese,
1 carrot
50-100 g pumpkin,
1 egg
1 tbsp flour,
2 tsp semolina,
sugar, salt - to taste.
Cooking:
Grate carrots and pumpkin on a fine grater or chop with a blender. Combine all the ingredients for the cottage cheese, knead the dough and form small cakes. Roll them in flour or semolina and fry in hot vegetable oil until tender.
Ingredients:
500 g dry cottage cheese,
300 g pumpkin,
2 eggs,
5-6 tbsp (with a slide) flour,
3-4 tbsp Sahara,
1 sachet of vanilla sugar
a pinch of salt.
Cooking:
Mash the cottage cheese with a fork or rub it through a sieve, grate the pumpkin on a coarse grater and squeeze the juice. Combine all the ingredients, mix and add more flour if the dough is too liquid. Using a tablespoon, spread the dough on a hot frying pan with vegetable oil and fry under the lid until golden brown. Flip carefully and cook until done.
Curds with boiled pumpkin
Ingredients:
250 g fat-free cottage cheese,
150 g pumpkin,
100-150 g flour,
2 eggs,
1-2 tbsp Sahara,
a pinch of salt.
Cooking:
Grate the pumpkin on a fine grater and squeeze the juice lightly. Mix with cottage cheese, eggs, flour, salt and sugar and knead not too thick dough. With the help of two teaspoons, put the dough into boiling salted water and cook until cooked - the curds should float to the surface. Serve with sour cream.
Curds with oatmeal
Ingredients:
400 g cottage cheese,
150 g oatmeal,
2 tbsp flour,
½ stack Sahara,
2 tsp baking powder
salt.
Cooking:
Toast the oatmeal in a dry frying pan, stirring constantly. Separately, mix cottage cheese, eggs, sugar and flour with baking powder. Mix the cooled flakes into the curd mixture and let stand for about 30 minutes. When the mass thickens, put it in small portions on a hot frying pan with vegetable oil and fry, covered with a lid, over medium heat until browned.
Curds with apples and raisins
Ingredients:
1 kg cottage cheese,
200 g raisins,
2 large apples
200 g flour
200 g sugar (the amount can be reduced),
4 eggs,
1 sachet of vanilla sugar.
Cooking:
Pound cottage cheese with sugar and vanilla, add eggs and mix. Stir in flour mixed with baking powder. Cut the apples into small cubes, steam the raisins and dry them. Add apples and raisins to the batter and mix until smooth. Form small cakes and fry in hot vegetable oil until browned.
Ingredients:
500 g cottage cheese,
2 eggs,
250 g flour
3-4 tbsp Sahara,
1 banana
1 tsp baking powder
½ tsp soda,
a pinch of salt,
breadcrumbs - for rolling.
Cooking:
Mash cottage cheese and mix with eggs, sugar and salt. Add flour with baking powder and soda and knead the dough. Banana cut into slices. Form the curds, put inside a circle of banana and roll in breadcrumbs. Fry in hot vegetable oil on both sides.
Banana curds
Ingredients:
500 g cottage cheese,
1 egg
2 bananas
120 g flour
100 g sugar
1 tsp baking powder
vanilla - to taste.
Cooking:
Rub the cottage cheese through a sieve, combine with eggs, sugar and flour mixed with baking powder. Peeled bananas cut into small cubes and mix into the dough. Form curds, roll in flour and fry in vegetable oil until golden brown.
Stewed curds
Ingredients:
500 g cottage cheese,
3 tbsp (with a slide) semolina,
1 egg
2-3 tbsp Sahara,
1 tsp baking powder
vanillin, salt - to taste.
For sauce:
½ stack raisins or cinnamon (dried cherries),
200 ml cream
100 ml milk
sugar, vanillin - to taste.
Cooking:
Combine cottage cheese with semolina and leave for at least an hour (preferably overnight, in the refrigerator). Add eggs, sugar, salt and baking powder to the curd mass. Shape the curds on a floured board. Fry in vegetable oil until golden brown. Put the curds in the pan, sprinkle with raisins, lay out a layer of curds again and sprinkle with raisins too. Pour in the sauce, bring to a boil, reduce the heat to a minimum and simmer covered for 10-15 minutes.
Creators for a couple
Ingredients:
400 g cottage cheese,
8 tbsp flour,
2 eggs,
6-8 tbsp Sahara,
vanillin or cinnamon - to taste.
Cooking:
Combine all the ingredients and mix until you get a homogeneous, fairly dense dough that does not fall apart in your hand. From the resulting dough, roll up small balls the size of a walnut and place them in a double boiler basket at some distance from each other. Steam the curds for 25-30 minutes.
Ingredients:
1 kg cottage cheese,
4 eggs,
300-350 g flour,
½ stack Sahara,
2 tsp baking powder
1 tsp soda,
a pinch of salt,
vanilla - to taste.
Cooking:
Rub the cottage cheese through a sieve, mix with eggs, sugar and salt. Add flour with baking soda and baking powder and knead a firm dough. Form thick cakes, put them on a baking sheet covered with baking paper, at some distance from each other, as they increase in size during baking. Place the baking sheet in the oven, preheated to 180-200°C, for 30 minutes.
Curds without eggs
Ingredients:
700 g fat cottage cheese,
2-3 tbsp Sahara,
2-3 tbsp flour,
a pinch of salt.
Cooking:
Mash the cottage cheese with a fork or wipe through a sieve. Add salt, sugar and flour. You should not put a lot of sugar, as the cottage cheese may leak, you will have to add more flour, and because of this, the cottage cheese will be tough. Mix well, roll out on a table sprinkled with flour into a sausage and cut into pieces. Form cakes, roll in flour and place in a heated pan with vegetable oil. Turn the heat down and cover the skillet with a lid. Turn the browned curds over and fry under the lid until cooked. If the curds turned out to be unsweetened, serve them with honey or sour cream, whipped with sugar.
Curds without flour
Ingredients:
500 g dry cottage cheese,
3-4 eggs
2 tbsp Sahara,
a pinch of salt.
Cooking:
Beat the chilled eggs with salt in a thick foam, add sugar and beat again. Rub the cottage cheese through a sieve and combine with the egg mass. You will end up with a fairly liquid mass. If the dough is too liquid, add some starch. Fry the cottage cheese, like regular pancakes, in a pan with vegetable oil.
Curd cakes from sweet curd mass 
Ingredients:
500 g of finished curd mass (with or without filler),
2 eggs,
3-5 tbsp Sahara,
120-150 g flour,
a pinch of salt, vanillin - to taste.
Cooking:
Combine all ingredients and knead into a smooth dough. Using a tablespoon, separate a piece of dough, dip in flour and form a cake. Fry the cottage cheese in a pan with vegetable or ghee under the lid until cooked. If the curd mass is sweet enough, sugar can be omitted from the dough.
Potato curds
Ingredients:
500 g cottage cheese,
500 g potatoes
½ stack flour,
2-3 eggs
150 g grated cheese
salt - to taste.
Cooking:
Boil potatoes, cool slightly and rub through a sieve. Rub the cottage cheese through a sieve and mix with potatoes, flour, salt and eggs. Divide the resulting dough into meatballs, roll in flour and flatten slightly. Put the resulting curds on a baking sheet and place in the oven, preheated to 180-200 ° C, for 5-10 minutes. Serve with sour cream.
Turkish cottage cheese
Ingredients:
200 g cottage cheese,
200 g flour
2 tbsp butter,
1 egg
1 sachet of baking powder.
For syrup:
2 tbsp Sahara,
2 tbsp water,
1 lemon (juice)
Cooking:
Mix cottage cheese with egg, butter and flour mixed with baking powder, and knead the dough. Make small cakes from the dough and bake on a baking sheet in a hot (180 ° C) oven for 20 minutes. Meanwhile, make a syrup of water, sugar and lemon juice, warm over medium heat and let cool. Transfer the finished curds to a deep plate and pour over the syrup.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
