How to make cottage cheese at home? Homemade cottage cheese recipes. Calcined homemade cottage cheese from milk

Probably, this product is in any house. Especially if there are children or elderly people in the family, those who care about their and their family's health, or who are trying to lose weight. But sometimes we, buying this product in a store and trusting it, do not think about what it is made of and how it is made. Meanwhile, the contents of store packs and packages are very doubtful. And therefore, the desire of many to make cottage cheese at home is understandable. Because it is not only simple, but also useful, and so delicious. And everyone knows what the curd was made of and using safe technology.

What products to make cottage cheese: rules for making homemade cottage cheese

People who are accustomed not to deny themselves anything natural, striving to lead healthy lifestyle life, came up with more than one way. After all, cottage cheese is made from different dairy products. This is either milk, or kefir, go curdled milk, sour cream or even fermented baked milk.

IMPORTANT: If you want cottage cheese to turn out delicious at home and retain all its usefulness, take ONLY FRESH milk or products from it and only from a trusted brand. Better yet, straight from the cow!

Cottage cheese at home from curdled milk - a step by step recipe with a photo

But, whatever base product, the rules for preparing any of them are approximately the same. The main thing in this process is the timely and correct separation of whey. After all, excessive overheating will make the cottage cheese hard, and underheating will make it more difficult to separate the cottage cheese, and indeed, it will be sour. So let's get ready!

Ingredients

• 750 ml curdled milk

How to cook homemade cottage cheese - my grandmother's recipe

Yogurt is fermented milk. I got it randomly. I forgot about the bottle of milk I started. It soared. I kept him warm all day. I got sour milk. But it can also be done in another way. Leave the milk in a closed container in a dark place in the kitchen. A day is enough. Or put a tablespoon of sour cream per liter of milk, and continue, as in my situation. But I got this beauty.

Step 1. Curdled milk

Yes, curdled milk turned out to be noble, dense. As I was convinced later, such a consistency is just perfect ... Now the curdled milk should be gently transferred to the pan, where the cottage cheese will be prepared.

Step 2. Curdled milk in a saucepan

I’ll just warn you right away - you will need two pans. One is small, in which we already have curdled milk, and the second is larger, so that the first fits into it. Pour water into the larger one (so that the smaller one does not reach the bottom).

IMPORTANT: You can do without a water bath, that is, put a saucepan with yogurt directly on the fire, reducing it as much as possible. But in this case, you need to carefully monitor the process, because the cottage cheese can turn out rubber, that is, inedible.

Step 3. Serum on a steam bath

So, in order to avoid overheating, which is real on direct fire, we put a small bowl in a large one. Then we send it to the fire. Bring water to a boil. This will be a water bath. After a few minutes, you will see how a yellowish tint of serum begins to appear.

Step 4. Watching the Serum Separation

IMPORTANT: You must not allow the yogurt to boil!

But that is not all. It is important to wait for a certain moment. We need to turn up the fire a bit. Then, without leaving for a second and without taking your eyes off the curdled milk, wait until such curd clots appear. They will gradually sink to the bottom.

Step 5. Cottage cheese clots

Let's take the pot off the fire. Let the whey cool down. And then there are several ways. The first is to filter the cottage cheese through a thick towel or through a strainer.

Step 6. Strain through a sieve

But to get the desired mass, you still need to do some manipulations. Let's say you did with a strainer. Hold longer cottage cheese in it, and you can also press down with a spoon on top. And I did it with a strainer, and then threw it all on a towel to wring it out.

Step 7. Wring out the whey

IMPORTANT: If after the first attempt with a small amount of curdled milk you decide to make a larger portion, then this process will be facilitated by hanging a towel (gauze). Just hold on until the whey separation stops.

And you will get such a beauty!

Step 8. Curd is ready

How to cook cottage cheese from kefir

Kefir should only be fresh. And another piece of advice - take the one that is not liquid, but the one that is thicker, with a consistency reminiscent of my curdled milk. Pouring a liter of kefir into an enameled bowl, send it to water bath. Keep on low heat for at least 30 minutes. Cover with lid, let cool. And after the same algorithm - gauze or strainer. Or both.

Delicious homemade cottage cheese recipe

Yes, and it happens. Someone loses weight, someone is contraindicated excess fat, someone's liver or pancreas does not allow such a luxury. Therefore, I advise you to buy non-farm milk - it has a high percentage of fat content. And for fat-free cottage cheese, you need low-fat milk. In the store you can take one percent milk or, if you take from someone homemade milk, ask - they will make you skimmed milk. You can defend the milk and skim the cream several times.

Then you need to ferment the milk. But get ready for the fact that the process will go on for more than one day, as with yogurt. Therefore, put a couple of tablespoons in a liter of raw materials fat-free kefir. And then everything is the same as in previous recipes. By the way, fat-free homemade cottage cheese will turn out not as loose as with regular milk, but everything useful will be preserved in it!

Cottage cheese - universal product food rich in vitamins and minerals. It is eaten as self-dish and also used as an ingredient for tender casseroles, pies and cookies. You can buy it ready-made or make it yourself. Cottage cheese at home from milk turns out to be no less tasty, and it is not at all difficult to cook it. You just need to choose the recipe you like and follow it strictly.

Classic cottage cheese from milk at home

To prepare such a product, you need 3 liters of fresh cow's milk and the juice of one lemon. Many housewives will be interested in how much cottage cheese is obtained from 1 liter of milk. Not much at all, no more than 150 grams, so the amount of raw materials should be selected taking into account the desired volume of the final product.

How to cook:

1. Milk is poured into a tall saucepan and placed on big fire so that the liquid warms up quickly. During heating, it is important to stir the milk with a spoon or slotted spoon so that it does not burn.
2. After the first signs of boiling appear, the fire is reduced to a minimum and lemon juice is added. Almost immediately, you can see how the milk begins to curdle.
3. The gas is turned off and the resulting composition is sent to a colander, previously covered with gauze.
4. The whey is squeezed out, and the resulting curd mass, which remains in gauze, is placed under the load.
5. After a few hours, when all the whey has drained, the curd will be ready to eat.

Homemade cottage cheese made from milk should be kept cool for no more than 3 days, it can be used as a filling for dumplings or made into casseroles.

Cooking with the addition of kefir

At the core this recipe- pasteurized milk and kefir. This way of cooking will be to your taste. busy women who do not have time to look for real farm products.

You will need the following ingredients:

• 60 ml of milk;
• 450 ml of kefir;
• 5 g salt.

The preparation looks like this:

1. Pour milk into a saucepan, add salt and bring to a boil over low heat.
2. After that, pour in kefir and, as soon as whey appears, turn off the heat.
3. Mix the resulting mass and put on fire again. You should wait until large curdled lumps begin to form.
4. When this happens, the resulting mass is spread in gauze, squeezed and placed under the press.

To make the process clearer, we have prepared step by step recipe with photo. Feel free to add to your culinary piggy bank any of the proposed options, and pamper your family natural curd how in pure form, so with various additives. It is prepared from milk, kefir, curdled milk and other dairy products.

Heat treatment will take place at not too high temperatures. As a rule, the technology uses a water bath. To do this, the pan with raw materials is placed in a bowl of water. At high temperature processing and an increase in the duration of the process, cottage cheese worsens its qualities. It becomes hard and dry.

For cooking you will need utensils:

• Glass jar;
• 2 pans of different diameters;
• Colander or sieve.

Also prepare the flap natural fabric or gauze folded in several layers.

Wet cloth (gauze) before straining boiled water and wring out, and then nothing will stick to it.

For cooking homemade cottage cheese take milk from under the cow or store. In the first case, the yield is greater, the product is fatter, and from store-bought pasteurized milk it is softer and more tender.

When buying raw materials in a store, choose milk with a short shelf life and a fat content of at least 3.6%.

Whey is a by-product of making homemade cottage cheese. She herself has nutritional value, besides perfectly behaves as a basis for the test. So do not pour it out, but use it to make pies and okroshka.

How to cook cottage cheese at home from homemade and store milk: a step by step recipe

Cottage cheese is a fermented milk product, it is obtained from sour milk, so the first stage of preparation is fermentation. For this reason milk long-term storage won't fit, it just won't sour. We take in polyethylene (by the way, it is cheaper). Be sure to look at the date of manufacture - only fresh milk is suitable for us.

On a note

Cream can be skimmed off farm milk, but if you want to boil fatty cottage cheese, you don't need to do this.

Step by step preparation:

We talked about how to cook delicious coarse-grained cottage cheese at home from whole sour milk, gave a step-by-step recipe, but you can do without a water bath. A saucepan with yogurt is simply placed on a low fire and heated. Be sure to keep an eye on it so it doesn't burn. After curdling, proceed as described above.

From kefir: fresh and frozen

You can quickly make cottage cheese from kefir. The yield will be less than from curdled milk, but the taste is no worse. We skip the ripening stage and immediately put the dishes with kefir in a water bath. Don't forget to stir. The remaining whey can also be used, for example, to make pancakes or donuts on it.

The heating temperature of kefir should not exceed 60 ° C, otherwise the curd will turn out tough.

Great for making homemade kefir cottage cheese in a water bath glass jar, just do not forget to lay a towel on the bottom of the pan so that it does not burst when heated. The process will be similar to the sterilization of preservation, with the difference that it is not necessary to bring to a boil. The jar is convenient in that it is not necessary to interfere with the mass, and the readiness will be easy to track by separating the whey from the curd mass. It is very visible through the glass.

A completely different technology is used for frozen kefir curd. In this case heat treatment not carried out.

Cooking steps:

1. Put a pack of kefir in the freezer.
2. After it freezes, remove from the freezer, remove the packaging.
3. Place frozen kefir in a colander lined with a damp cloth or gauze folded in 2-3 layers. Place a colander over a bowl or saucepan.
4. Let it defrost for at least 5 hours room temperature. The time depends on the air temperature.
5. When all the ice has thawed, drain the mass remaining on the gauze, transfer it to a glass or plastic container.

Cottage cheese from pre-frozen kefir turns out to be dietary, tender and soft, without grains. The consistency is like a cream. The taste depends on the quality of the original product.

If the room is cool, the defrosting process may take up to 10 hours. It is convenient to put the bag in the freezer in the evening, and put kefir ice on gauze in the morning. Then fresh homemade cottage cheese will be ready for dinner.

In a slow cooker: with sour cream and sourdough

In a slow cooker, cottage cheese is prepared from kefir, fermented baked milk or sour cow or goat milk. If there is fresh milk and sour cream, then with the help of a miracle saucepan you can also make delicious product, only it will take more time, the process will drag on for about 12 hours, and possibly longer.

We will need such products;

• Milk - 10 glasses;
• Sour cream - ½ cup.

Cooking:

1. Pour milk into the multicooker bowl.
2. Add sour cream, stir. To make this easier to do, dilute sour cream in a small amount milk, and then pour the liquid mixture into the bowl.
3. Set the "Heating" mode, leave for half an hour.
4. After 2 hours, turn on the heating again, but for 15 minutes.
5. It is more convenient to put cottage cheese at night, then in the morning the yogurt will be ready.
6. For curdling at the final stage, turn on the multicooker in the “Heating” mode for 1 hour.
7. Now it remains to fold the thick mass onto gauze. Pre-fold it several times and put it in a colander, and place it over the pan.
8. Wait until all the serum has drained.
9. Do not try to speed up the process by stirring the mass with a spoon. Leave it alone, in extreme cases - tighten the edges of the gauze alternately from all sides.
10. As usual, transfer ready-made cottage cheese in a suitable container and refrigerate.

You can use any instead of sour cream. fermented milk product: kefir, ryazhenka, yogurt.

With special starter cultures, you can prepare a tasty and healthy fermented milk product in 8 hours. Excellent result obtained with sourdough BakZdrav. The instructions are very detailed. In the multicooker, this is done like this:

1. Pour the leaven into the cooled boiled milk, stir.
2. Pour the mixture into the bowl of the multicooker, turn on the “Yogurt” mode. If it is not there, then set the temperature to 35-40 ° C, leave for 8 hours.
3. With a spatula, cut the dense layer right in the bowl into rectangles with a side of 2 cm (do not mix, but only pick), set the temperature to 60 ° C, cook for 15 minutes.
4. Strain through cheesecloth, cool.

Place in the refrigerator for at least 2 hours, after which you can serve. Children like this cheesecake very much. It is stored in the refrigerator for no more than 3 days. If you add berries, fruits or raisins to it and pour over syrup, you get a wonderful dessert.

Homemade cottage cheese with calcium chloride

If you need to increase the calcium content, then this is used pharmacy drug calcium chloride 10%. It is sold in ampoules and bottles. Be careful when using the ampoule.

To prevent the glass from accidentally getting into the product, draw up the preparation with a syringe with a needle.

• Milk - 300 ml;
• Calcium chloride - 1 tsp

How to cook:

1. boil milk
2. Add calcium chloride after which the milk will begin to curdle.
3. Throw on cheesecloth, drain.

With this technology, two goals are achieved. Firstly, the preparation is very fast, no preparatory activities not required. Secondly, cottage cheese is enriched with calcium, which is necessary for the normal functioning of the body.

Calcined cottage cheese is often prescribed for children, it is useful for older people as a prevention of osteoporosis.

We have given several options for how to cook cottage cheese at home. This can be done quickly with calcium chloride or without heat treatment by freezing and then thawing kefir. Very tasty and tender cottage cheese obtained in a multicooker. And still exists classic way used by our grandmothers. In each case, the consistency will be different, and the taste will also be different, so you need to try and choose what your family will like.

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Health 03.10.2014

Dear readers, today we will talk about how to cook cottage cheese at home. Probably, in every family, almost a day is not complete without this product. And we eat cottage cheese itself, and cook from it different dishes. Including everyone's favorite, probably cheesecakes. But let's ask ourselves the question: "The cottage cheese that we buy in the store, is it good for us?" I think everyone will agree, homemade cottage cheese and purchased cottage cheese not comparable in quality, right? And if someone has small children, then the issue is not discussed at all. I think that every mother will definitely find time and cook homemade cottage cheese for her children. There is no chemistry in it, our love is invested in the process of making cottage cheese, so I propose today to talk in more detail about how you can cook cottage cheese yourself at home.

For the Slavic peoples, cottage cheese has long occupied one of the main places in the diet, they ate it almost every day, knowing about its benefits to the body. Yes, and there was a lot of milk, and since there was nowhere to store it, it fermented quickly, so curd was prepared from yogurt. Once in Rus', cottage cheese was called cheese, and all dishes prepared from it were called cheese, so the name of our favorite cheesecakes came to us from ancient times.

In those days, peasant farms also made homemade hard cheese, it was prepared from pressed cottage cheese, which was placed in a hot oven, again sent under pressure, and again into the oven, and this was done several times. As a result, the cottage cheese turned into a dry, dense mass, which was stored for a very long time, literally helping out many families during the long cold winters.

Cottage cheese can be called a perfect food product, in which all the beneficial properties of milk are concentrated, and especially if the cottage cheese is homemade, cooked at home.

How to cook cottage cheese at home

When we prepare cottage cheese ourselves, we are sure of its quality, and the taste of home-made cottage cheese is unusually pleasant, and it is not difficult to cook it. There are several ways, you can cook cottage cheese from milk, or from kefir, but there are certain general rules, without which high-quality cottage cheese will not work.

It is very important to separate the whey in time when heating yogurt, if it is overheated, the curd will turn out hard, it will crumble, and if the fermented milk is not heated enough, the whey will not separate well and the curd will turn sour.

Do not worry if the first time something goes wrong for you, skills, as always, come with experience, over time this process will seem very simple to you.

For any recipe, take 1 liter of milk to start and try to cook. As I have already said, it is important to remove the cottage cheese from the stove in time so that it turns out to be especially tender, and this can only be achieved with practice. The amount of cottage cheese is difficult to predict, it depends on the fat content and quality of milk.

Cottage cheese at home from milk. Recipe. Photo

Liter of raw fresh milk pour into a saucepan, close the lid and put in a dark place, at normal room temperature, the milk turns sour in about a day.

Pour the milk into a saucepan and put it under the lid in a dark place until it turns sour.

Next, it is best to use a water bath by placing a saucepan with sour milk in another, large saucepan, so it is easier to control the process of whey separation. But sometimes I put a saucepan with curdled milk directly on the stove, substituting a special metal stand under it, reduce the heat to a minimum and do not leave the stove so as not to overheat.

We put a saucepan with yogurt in a water bath.

Watch when the curdled milk moves away from the edges of the pan, a yellowish whey appears, and characteristic curd clots appear, it takes about 25-30 minutes, then remove the pan from the stove and leave to cool.

Keep on fire until curd clots appear and the whey is completely separated (it took me 35 minutes)

Throw the cooled cottage cheese in a colander, but it is better on a clean gauze napkin, the corners of which are tied and hung so that the whey drains. The cheesecake will be delicious!

Pour the contents into a colander, squeeze a little.

This is how the curd turned out.

And that was the serum.

most delicious and healthy cottage cheese comes from exactly raw milk, but when I don’t have the opportunity to buy farm milk, I cook pasteurized cottage cheese, it turns out great product which is much tastier than store bought.

Cooking cottage cheese at home from kefir

To prepare cottage cheese, take a liter of kefir, it is desirable that the kefir is fresh, for a better separation of whey, you can add a spoon sugar syrup, but this is optional.

Kefir in enamelware put in a water bath and heat over low heat for about half an hour, then leave under the lid to cool. During this time, the cottage cheese will finally separate from the whey, and we again pour all this onto a sieve or gauze and get a delicate nutritious product.

Curd at home. Video

For those who do not quite understand the process of making cottage cheese from kefir, I invite you to watch the video.

Preparation of fat-free cottage cheese

As a rule, farm milk is quite fatty, and cottage cheese is also obtained from it with high content fat, this should be taken into account if, for any reason, you are recommended a diet with reduced content fats.

Fat-free cottage cheese can also be prepared at home, but it requires skim milk. On sale there is pasteurized one percent milk, and from it you need to cook low-fat cottage cheese.

Such milk ferments much longer and to speed up the process, you just need to add two tablespoons of kefir to a liter of milk. Otherwise, we do everything in the same way as with ordinary milk, the cottage cheese will turn out not so loose, but tasty and containing all the useful substances.

Fat-free cottage cheese is good to use for anyone who has problems with overweight who have problems with the liver, pancreas, so as not to overload them excessively.

How long can cottage cheese be stored at home?

You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra in total store-bought cottage cheese there is, if it has a shelf life of 2-3 weeks, or even more. All this is chemistry. It is up to everyone to decide whether to buy such cottage cheese or still cook cottage cheese at home.

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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. Creators in this respect - classic version. Cottage cheese or syrniki is a wonderful dish that can be served as an addition to lunch, cooked for breakfast, refreshed at home for an afternoon snack, or arranged light dinner, which is suitable even for "sitting" on a diet. 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 - from such cottage cheese you get more magnificent and delicate 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 number of sugar causes curds to burn, so it is better to cook them not too sweet and serve with honey, jam or sprinkle 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 shredded cabbage or mashed potatoes. All these products add flavor and benefit 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 received soft dough form a meatball, roll in flour and place on a hot frying pan with vegetable oil. Fry over medium heat until golden brown under the lid, then carefully turn over and also under the lid, bring the curds 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. Spoon batter onto hot skillet and fry regular 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 big amount vegetable oil, fry the resulting dough, like ordinary 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:
Whisk egg whites and yolks with sugar, add curd, grated through a sieve, a pinch of salt and vanilla. Mix well until smooth. Divide the dough into 2 unequal pieces most put in silicone molds for cupcakes. 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 coarse grater. Combine cottage cheese with eggs and sugar, add apples, mix and add flour mixed with baking powder. It turns out 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 fine grater, connect 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. Stir cooled cereal into cottage cheese mixture and let stand for about 30 minutes. When the mass thickens, lay it out in small portions into 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. Roll the dough into small balls the size of Walnut and put them in the steamer 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:
Whisk chilled eggs with salt. 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 curds in a pan with vegetable or ghee covered until done. If curd quite sweet, you can not add sugar to 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. In the meantime, 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