Health 03.10.2014
Dear readers, today we will talk about how to make cottage cheese at home. Probably every family hardly goes a day without this product. We eat the cottage cheese itself and prepare various dishes from it. Including, probably, everyone’s favorite 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 that homemade cottage cheese and store-bought cottage cheese cannot be compared in quality, right? And if anyone has small children, then the issue is not discussed at all. I think every mother will definitely find time and prepare homemade cottage cheese for her children. There is no chemistry in it, our love is put into the process of making cottage cheese, so today I propose to talk in more detail about how you can make cottage cheese yourself at home.
Among the Slavic peoples, cottage cheese has occupied one of the main places in the diet for a long time; they ate it almost every day, knowing about its benefits for the body. And there was a lot of milk, and since there was nowhere to store it, it fermented quickly, so cottage cheese was made from yogurt. Once upon a time 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 made from pressed cottage cheese, which was placed in a hot oven, put under the press again, 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 beneficial properties milk, and especially if the cottage cheese is homemade, prepared at home.
How to make cottage cheese at home
When we prepare cottage cheese ourselves, we are confident in its quality, and the taste of homemade cottage cheese is unusually pleasant, and it is not at all difficult to prepare. There are several ways, you can make cottage cheese from milk, or from kefir, but there are certain general rules, without which high-quality cottage cheese will not be produced.
It is very important to separate the whey in time when heating curdled milk; 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 out sour.
Don’t worry if something goes wrong the first time, skills, as always, come with experience, and over time this process will seem very simple to you.
For any recipe, first take 1 liter of milk and try to cook it. As I already said, it is important to remove the cottage cheese from the stove in time so that it turns out 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 the milk.
Homemade cottage cheese made from milk. Recipe. Photo
Pour a liter of raw fresh milk into a saucepan, close the lid and place in dark place At normal room temperature, milk turns sour in about a day.
Pour the milk into a saucepan and place it under the lid in a dark place until it ferments.
Next, it is best to use a water bath, placing a saucepan with sour milk in another, larger saucepan, this makes it easier to control the process of separating the whey. But sometimes I put a saucepan with yogurt directly on the stove, placing a special metal stand under it, reduce the heat to minimum and do not leave the stove so as not to overheat.
Place the saucepan with curdled milk on water bath.
Watch when the yogurt moves away from the edges of the pan, yellowish whey appears, and characteristic curd clots appear, this takes about 25-30 minutes, then remove the pan from the stove and leave until it cools.
Keep it on the fire until curd clots appear and the whey is completely separated (it took me 35 minutes)
Drain the cooled cottage cheese in a colander, but preferably onto a clean gauze napkin, tie the corners of it and hang it so that the whey drips off. The cottage cheese will be very tasty!
Pour the contents into a colander and squeeze a little.
This is how the cottage cheese turned out.
And this is the serum left.
The most delicious and healthy cottage cheese is made from raw milk, but when I don’t have the opportunity to buy farm milk, I make pasteurized cottage cheese, which turns out to be an excellent product that is much tastier than store-bought milk.
Making cottage cheese at home from kefir
To prepare cottage cheese, take a liter of kefir, it is advisable that the kefir is fresh, for better separation of the whey you can add a spoon sugar syrup, but this is not necessary.
Place the kefir in an enamel bowl in a water bath and heat it over low heat for about half an hour, then leave it covered to cool. During this time, the curd will finally separate from the whey, and we again pour all this onto a sieve or cheesecloth and get a delicate, nutritious product.
Cottage cheese at home. Video
For those who don’t quite understand the process of making cottage cheese from kefir, I invite you to watch the video.
Making low-fat homemade cottage cheese
As a rule, farm milk is quite fatty, and cottage cheese is also obtained from it with high content fat, this must be taken into account if, for any indication, a low-fat diet is recommended to you.
Low-fat cottage cheese can also be prepared at home, but it requires low-fat milk. There is pasteurized one percent milk on sale, and you need to make low-fat cottage cheese from it.
This kind of milk takes much longer to ferment, and to speed up the process you just need to add two tablespoons of kefir to a liter of milk. Otherwise, we do everything the same as with regular milk, the cottage cheese will not be so loose, but tasty and containing all the useful substances.
Low-fat cottage cheese is good for everyone who has problems with excess weight, who has problems with the liver, pancreas, so as not to overload them.
How long can cottage cheese prepared at home be stored?
You can store this cottage cheese for 3 days in the refrigerator. Now imagine how much extra there is in store-bought cottage cheese, if it has a shelf life of 2-3 weeks, or even more. It's all chemistry. It is up to everyone to decide whether to buy such cottage cheese or prepare cottage cheese at home.
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Content:
Cottage cheese is a perfect food product that combines all the beneficial properties of dairy products. High-quality cottage cheese provides the body with easily digestible protein, fats, vitamins, amino acids and minerals (calcium, potassium, phosphorus). It is useful for pregnant and lactating women, for young growing organisms, people with increased physical activity and the elderly.
Features of preparing cottage cheese
The modern method of preparing cottage cheese at home, which cannot be said about the industry, has not undergone any changes at all and is no different from the process that our ancestors used. Still this nutritious sour dairy product obtained from well-heated curdled milk (sour milk), placed in a linen bag to separate the dense part (cottage cheese) from the liquid (whey).
Classic cottage cheese recipe at home
There is an ideal “long-term recipe” when the extraction of a valuable product goes on its own, without your direct intervention. The whole process is simple, and you can get cottage cheese from milk on the second or third day after its natural ripening, when under the influence of temperature factors the whey is separated from the curdled milk due to the action of living lactic acid bacteria.
To get 1 kg of cottage cheese, prepare:
- 3 liters of fresh, preferably homemade, milk;
- 2 spacious containers: one larger, the other smaller;
- colander;
- clean cotton paper cloth or thick gauze.
- Pour the milk into a sealed container, do not disturb it, leave it to sour for a couple of days (the speed of fermentation will depend on temperature factors).
- Afterwards, place the container with the fermented, already dense, mixture over low heat in a water bath. Cook, stirring gently, for 15-20 minutes until curds form.
- As soon as the slightly heated mass separates into cottage cheese and whey, leave it alone until it cools completely.
- Next, prepare a spacious dish, place a colander on it, which is covered with a thick, clean cotton cloth (a sieve is not suitable for such manipulation).
- Pour the mixture onto the prepared cloth, tie it in a knot and hang it over the prepared container so that the separated whey can drain into it. As soon as the whey stops dripping, the cottage cheese is ready.
How to make cottage cheese quickly
If you don’t have time for 2-3 days, try making “instant” cottage cheese, where you can “play” with the final result of the taste of the product and its characteristics. You will get a solid consistency of cottage cheese when the yogurt drains for a day; soft, tender cottage cheese is prepared almost immediately - by the usual mechanical squeezing of the whey by hand. The fat content and amount of the output product will depend on the fat content of the original ingredients.
To get 200 g of cottage cheese you will need the following ingredients:
- 500 ml milk;
- 500 ml kefir.
- Pour the milk into a container of sufficient capacity (at least 1.5 liters) and bring it to a boil.
- As soon as the milk begins to boil, reduce the heat and immediately begin pouring kefir into the boiling liquid in a thin stream.
- Then add a little heat and begin to slowly stir the mass.
- When the process of coagulation (separation of whey from protein) begins, turn off the heat, cover the dish with a lid and leave the mixture alone for a while (the curdling process will still occur in the cooling workpiece).
- Next, do everything as usual: throw the cooled mass onto thick gauze and, tying it in a knot, hang it to drain the whey.
Subtleties of making cottage cheese at home
You can make cottage cheese at home from either homemade whole milk or pasteurized store-bought milk. A product made from rural cow's milk will be fattier, more delicate in taste and cheaper in cost. Cottage cheese made from milk from the counter will be less fat, lighter, fine-grained, less tender and twice as expensive.
Whatever milk you initially choose for making cottage cheese, there are certain nuances, without knowledge of which you may end up with a low-quality product:
- Milk souring should be natural, without your intervention and under no circumstances in the refrigerator.
- When heating already sour milk, the main thing is not to overheat it, since if the curdled milk is exposed to excessive temperature, the curd will turn out to be fine-grained, and its taste will be hard and dry.
- If, on the contrary, you do not bring the semi-finished product to the required temperature while heating it in a water bath, you will end up with a rubber mass that tastes completely different from cottage cheese.
- The green color of the whey, which appears when sour milk is heated, indicates that the curdled milk has “ripened” sufficiently.
It is worth considering that the final mass of the prepared product will also differ: the yield of cottage cheese from three liters homemade milk will be much more (about 1 kg) than from the same amount store-bought (600-700 g).
Types of cottage cheese
Like other fermented milk products, cottage cheese is usually classified according to production technology. With this product, this is done according to the method of preparation (separate and traditional) and according to fat content.
What kind of cottage cheese is there?
Based on fat content, cottage cheese is divided into:
- low fat (% fat up to 1.8);
- low-fat (fat content less than 3%);
- bold (9%);
- classic (from 4-18%);
- fatty (% fat content not less than 18).
With the separate method, grain-free skim cottage cheese is obtained, which is prepared from separated skim milk. Using this method, by adding cream, you can get cottage cheese of any fat content.
Making cottage cheese from milk
At home, all the specifics and technology for preparing cottage cheese from milk are the same and simple. The milk is pasteurized, cooled and seasoned with starter (kefir, sour cream, yoghurt, fermented baked milk). Standard proportions: 3-4 tablespoons of starter are used for 1 liter of milk.
The prepared mixture is mixed and placed in a warm place for 8-10 hours. Afterwards, the curd curd is separated from the whey. The finished cottage cheese can be flavored with sour cream, if you want a product with more calories, cream or fruit.
Homemade kefir cottage cheese
Cottage cheese made from kefir will have a delicate, soft consistency, but have a sour taste. It would be good to use such cottage cheese for preparing a variety of cottage cheese products or as an independent dish with the addition of fruit or sweet jam. The preparation of cottage cheese from kefir is similar to the process of obtaining it from milk: kefir can be heat treatment, after which the curd is separated from the whey.
An interesting recipe for making cottage cheese from frozen kefir is considered: place a lump of sour milk frozen in the freezer at room temperature in a fabric bag. A few hours later, after the process of separating the liquid part from the solid is completed, you will receive the long-awaited delicious product.
How to make low-fat cottage cheese at home
Cottage cheese made from skim milk is a dietary and at the same time complete energy product containing all useful substances. Low-fat cottage cheese is ideal for consumption by people on a fat-restricted diet; 100 g of this product contains less than 1.8% fat.
Pasteurized low-fat or one percent milk is used for this process. The entire preparation procedure is similar to producing cottage cheese from regular milk, the only difference is that the fermentation of such a product naturally will take much longer, so to speed up the process, starters in the form of low-fat yogurt or kefir are used. To sour one liter of milk you will need 2-3 tbsp. l. sourdough
How to make grainy cottage cheese
A variety of ordinary cottage cheese - granular cottage cheese - is a dietary low-calorie food that has no contraindications. It is prepared from skim pasteurized milk using a special starter - calcium chloride. The special flavor of this product is achieved by saturating low-fat curd grains with milk cream and salt.
To make this cottage cheese at home, you will need the following products:
- 1 liter of low-fat milk;
- 1.5 tbsp. l. calcium chloride;
- 6 tbsp. l. cream (the fat content of the prepared cottage cheese will depend on the initial % fat content of the cream);
- salt to taste.
- In a non-enamel container, heat the milk well, almost bringing it to a boil.
- Then, turning off the heat, add calcium chloride and mix thoroughly.
- The composition must stand for a while so that the curd grains separate from the liquid.
- Separate the curds from the whey.
- Salt the already dry product and add cream. Homemade granular cottage cheese is ready.
Making cheese from cottage cheese
You can try making another healthy and nutritious dairy product yourself - cottage cheese.
To do this you will need the following products:
- 200 g homemade fat cottage cheese;
- 200 ml milk;
- a mixture of one egg and 50 g of butter;
- 0.5 tsp. soda;
- salt, spices to taste.
- Place homemade cottage cheese (it is better if it is grainy and has a low whey content) in a bowl, pour milk over it and bring the whole mixture to a boil.
- Once boiling, reduce the heat, stirring gently, making sure that the entire contents of the pan are heated evenly.
- As soon as the whey separates from the bowl, discard the resulting lump of curd in a colander or thick layer of gauze.
- Transfer the dry curd mass into a casserole, in which you will then cook the cheese.
- Add a mixture of butter, eggs, soda and salt to the semi-finished product. Stir.
- Next, cook the whole mass over low heat for 5-8 minutes, stirring constantly.
- It is easy to determine the readiness of the cheese: it will stretch, become sticky, viscous and begin to lag behind the walls of the cauldron.
- Pour over hot cheese into the prepared form and leave to harden.
After making homemade cottage cheese, you will be left with a useful product - whey, which can be used both in cooking for preparing various baked goods, and in home cosmetology.
Cottage cheese is a product containing milk protein separated from whey. It is obtained with the help of lactic acid bacteria or with the help of calcium chloride. But the latter is not a fermented milk product in the strict sense of the word.
The process of preparing cottage cheese at home differs from the factory one; as for the taste, homemade cottage cheese is devoid of pungency and seems more dietary. Therefore, for example, for stomach ulcers, it is recommended not to buy store-bought cottage cheese, but to use homemade cottage cheese.
Making cottage cheese at home - recipe No. 1
What you will need:
- For 0.5 liters of raw or pasteurized cow's milk - 25 g lemon juice. Calorie content 100 grams 60 kcal.
How to cook: Pour milk into a bowl, squeeze the prepared lemon juice into it and stir. Cover the container with a lid and leave it for about 8 hours. After receiving the curd, pour off the whey, squeeze out the curd mass and cool it.
The disadvantage of this method is that Only natural milk is suitable. It is available in stores, but it is expensive.
Alternative recipe for making cottage cheese at home No. 2
This method is fast.
What you will need: For 0.5 liters of milk you will need several tablespoons of kefir (you can use sour cream or yogurt).
Cooking method. Pour milk into a saucepan, add kefir and put on fire. When the milk boils, it will begin to curdle. Stir it with a spoon until the curdling process is completed and you see curd. Place the cottage cheese in a colander to drain the whey. Place the mixture in cheesecloth and squeeze thoroughly. The cottage cheese is ready.
What happens during the preparation of cottage cheese
Classic cottage cheese is prepared as follows: milk is fermented with a special streptococcal starter. At home, as you can see, a tablespoon of a “handy” oxidizing agent is added to milk as a starter. Bacteria begin to multiply rapidly and form an acidic environment in which the protein precipitates into a cheesy precipitate. This process occurs at a temperature of approximately 20 degrees Celsius and lasts approximately 6-8 hours. (method 1). After separating the whey, the curd must be cooled so that the reproduction process stops and the curd does not turn out too sour.
Method No. 3 for preparing homemade cottage cheese (using hot water)
Cooking cottage cheese at home may have some nuances. To speed up the separation of whey, the curd is boiled by pouring in hot water at a temperature of 60-65 degrees. Pour in slowly, in a quiet stream, constantly stirring the curd, and then leave it alone for 15 minutes. During this time he floats up.
If you are preparing a small amount of cottage cheese, you do not need to add water. Instead, heat the product in a water bath. If you pour in water, be careful temperature regime: hot water should not be more than 40 degrees, otherwise the cottage cheese will turn out too dry. Place the mass that has separated from the whey on cheesecloth in a colander and leave for 10 minutes. After this, the cottage cheese can be put in the refrigerator.
Unique composition of cottage cheese
The composition of cottage cheese is unique. It contains up to 17%! protein, this is more than some types of meat. In addition, a wide variety of microorganisms live in cottage cheese in very concentrated quantities. For this reason, it is considered a difficult product for the digestive system and cannot be stored for long.
Shelf life of cottage cheese: no more than 3 days and no higher than 6 degrees.
We can say that cottage cheese has a poorly controlled microflora; it contains not only extremely beneficial, but also pathogenic microorganisms. This does not allow it to be used in the diet of people suffering from dysbacteriosis. Nevertheless, cottage cheese is a product of extreme value and is indispensable in the diet menu for many diseases.
If acidophilus is added to cottage cheese, it turns into food with medicinal properties, which is prescribed for anemia, exhaustion, diarrhea and dysentery.
The article uses materials from the book. Boytsov and Liflyandsky “How to defeat dysbacteriosis.”
How to make cottage cheese at home © Magic food.ru
There are foods whose taste has been familiar to us since childhood. These include cottage cheese - the undisputed king of the dairy kingdom. So, it would seem, there is nothing easier than making cottage cheese at home. Anyone who at least somehow cares about their health and their loved ones can afford this. Moreover, a homemade product is much healthier and tastier than a store-bought one. However, despite the apparent simplicity of the process, few people do this regularly.
How to make homemade cottage cheese
At home, the preparation of this fermented milk product itself takes several days. This one is the simplest classic recipe assumes the presence of only good fatty cow's milk at home - and nothing else is needed! Milk bought from the supermarket is not suitable as it is pasteurized. From three liters good milk It turns out less than a kilogram of cottage cheese. Please note that the whey is often not completely drained from a store-bought product, which leads to an increase in weight and a reduction in shelf life. We can produce fairly dry and crumbly cottage cheese!
Cooking technology
We simply leave a jar of milk covered with gauze in the kitchen to sour. The process will begin on its own, no need to add anything to the milk! If the apartment is not warm enough, you need to place the jar near the stove or radiator. When thick white lumps form, the sour raw material is ready for further transformations (the longer it sits, the more sour, if you like it that way). First, leave the raw material to sour for two days. Over time, you will already know when to stop the fermentation process, adjusting the time so that you get the most delicious cottage cheese.
Then slowly pour the raw material into the pan (being careful not to shake it) and place it on the lowest heat. Heat until the whey separates. You can't boil it! Keep it on the fire for a long time too! If we bring it to a boil, our cottage cheese will look more like rubber than a tender and tasty product. Moreover, boiling kills all beneficial microflora.
After we remove the future cottage cheese from the stove, let it cool for a while. We prepare a colander for further actions. We take gauze, fold it several times and place it in the center of the colander. We pass the now cooled mass through this filter. Place a bowl under the colander to use the drained whey. When the liquid has completely drained, the edges of the gauze need to be tied and the structure suspended over the bowl until the liquid stops dripping. Manually squeezing is prohibited! Everything should happen naturally. We extract the mass. The cottage cheese is ready! This is the most common answer to the question of how to make cottage cheese at home.
Kefir or yogurt
You can try making cottage cheese from kefir and yogurt at home. The cooking process is the same as in the first recipe, but instead of milk we use one or the other. The fat content of the resulting cottage cheese will depend on the fat content of kefir, and the yogurt, of course, should be natural, “live”, without dyes or fruit additives. It’s better to put pieces of fresh fruit into our cottage cheese ourselves.
For the baby
The child begins to be given cottage cheese from five to six months - in a thoroughly mashed form, at the very beginning of feeding. The dose gradually increases to 30 grams, so there is no need to prepare the curd on a global scale. By the age of one year, the daily norm is only 50 grams. Do not give such young children cottage cheese that is sold in markets, as it has a short shelf life, and the fat content is not entirely suitable. It’s better to make cottage cheese at home.
Recipe 1. In a water bath
You need to take kefir (from the dairy kitchen), pour it into a saucepan and place in a water bath (up to 70 degrees). Keep at this temperature until a thick curd is formed. Next, drain the whey and rub through a sieve (remember about small quantities - from 500 grams of kefir you should get about 50-70 grams of cottage cheese, just the daily portion for a baby). There is no need to prepare for future use, it’s better to make fresh tomorrow!
Recipe 2. Tender cottage cheese
Add a little kefir to the milk and bring the mixture to a boil, but do not boil! Place on a sieve. The curd is ready. It turns out very gentle in this way. You can add a spoonful of fruit puree to taste.
Recipe 3. Freezing
You need to freeze a pack of kefir in soft packaging in freezer. Then we cut the polyethylene, put it in a sieve, defrost, and strain. The cottage cheese is ready!
Recipe 4. With pharmaceutical supplement
Boil the milk, pour 10% calcium chloride (buy at the pharmacy) into the hot milk at the rate of a tablespoon per glass of milk. It immediately begins to curdle. Let stand to drain excess liquid. We rub through a sieve. Can be diluted with boiled milk.
Dietary
If you are planning to make low-fat cottage cheese at home, you must either immediately use low-fat milk as a base, or skim off the cream from the milk that is starting to sour during the cooking process. This creates a low-fat dietary product for those who are watching their weight or following a diet.
From goat's milk
This is a wonderful universal product for all age groups. In regions where goat milk and fermented milk products made from it are regularly consumed, people get sick less and are not bothered by excess weight and insomnia. This is due to unique properties of this milk, which can be consumed by allergy sufferers and people suffering from stomach and heart diseases. Goat cottage cheese is also quite easy to prepare at home. There are several popular recipes for those who decide to learn how to make cottage cheese at home.
On serum
You need to take six liters of goat milk (the output will be one kilogram of mass). Place in a warm place to ferment. To speed up the process, add about a glass of acid whey. The souring process lasts for 24 hours in summer, and up to 3 days in winter. When pieces of the mass are separated, the raw material is ready. For the convenience of further actions, we pour it into two three-liter jars (you can do this right away). We then heat the curdled milk in a water bath (up to 70 degrees) for about half an hour. As a result, the whey sinks to the bottom, and the curd floats at the top. Remove the jars from the pans and let cool. We filter the cooled raw materials through cheesecloth. You can drain the whey using a rubber tube and then filter it. We tie the gauze in a knot and hang it overnight. In the morning the goat curd is ready.
In a slow cooker
How to make cottage cheese at home if you already have a slow cooker, which has been so fashionable lately? Buy three liters of goat milk, add a glass of kefir, mix and place in a warm place to ferment (usually for a day). The curdled milk should be thick, with large feathers. Pour the liquid into the multicooker bowl without stirring. Set it to “Keep Warm” for three hours. Strain through a fine sieve. The cottage cheese is ready!
On a bread crust
A simple method, accessible even to a beginner in cooking. To improve the process of milk souring, it is necessary to add a small crust there rye bread. At the end of the process, we remove it from the yogurt. Next we follow the basic recipe.
As you can see, for those who decide to learn how to make cottage cheese at home, there are many recipes that allow you to produce this delicious and healthy product.
Cottage cheese is a product that is certainly useful in all respects. But, as often happens, it can be very difficult to cram something healthy into our capricious children, so we have to dodge and invent dishes that even the biggest fussy person is guaranteed not to refuse. Cottage cheese makers in this regard - classic version. Cottage cheese or cottage cheese pancakes are a wonderful dish that can be served as a complement to lunch, cooked for breakfast, fortified at home for an afternoon snack, or for a light dinner that is suitable even for those “on a diet.” The latter is especially important, since cottage cheese can be prepared not only without sugar or eggs, but even without flour!
To prevent your curds from spreading in the 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 produces more fluffy and tender products. It is not advisable to pass cottage cheese through a meat grinder. Eggs can also cause the curds to become soggy during frying, so do not overdo it with their quantity - most often one egg is enough. A large amount of sugar causes the curds to burn, so it is better to cook them not too sweet and serve them 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 shredded cabbage or mashed potatoes to unsweetened curds. All these products add taste and benefits to this simple and healthy dish. Cottage cheese can not only be fried in a frying pan, but also baked in the oven on a baking sheet or in a mold, or steamed.
the site invites you to prepare 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.
Preparation:
Rub the cottage cheese through a sieve and combine with sour cream, sugar and salt. Mix the beaten eggs into the curd mass, then add the flour mixed with soda. Form a ball from the resulting soft dough, roll in flour and place on a hot frying pan with vegetable oil. Fry over medium heat until golden brown crust under the lid, then carefully turn over and also under the lid, bring the curds until ready.
Ingredients:
400 g cottage cheese,
2 tbsp. semolina,
100 g flour,
3 eggs
3-4 tbsp. Sahara,
¼ tsp. soda,
a pinch of salt.
Preparation:
Beat the pureed cottage cheese, eggs, sugar and salt with a mixer, add flour with soda and semolina. You will get a thick sticky dough. Place a tablespoon of dough onto a hot frying pan and fry, like regular pancakes, until golden brown under the lid.
Ingredients:
400 g millet porridge,
200-300 g cottage cheese,
2 eggs
3-4 tbsp. Sahara,
2 tbsp. (with a slide) starch,
2 tbsp. flour,
50 g raisins.
Preparation:
Beat eggs with sugar, combine with cottage cheese and millet porridge. Add flour and starch mixed with soda, raisins and mix. In a frying 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.
Preparation:
Beat egg whites and yolks with sugar, add cottage cheese, pureed through a sieve, a pinch of salt and vanilla. Mix well until smooth. Divide the dough into 2 unequal parts, place most of it in silicone muffin tins. Add cocoa powder to the rest, mix and place on top of the light curd mass in the molds. Place in the oven preheated to 180°C for 20-30 minutes.
Cottage cheese 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.
Preparation:
Beat the egg with sugar and salt, mix with the cottage cheese, rubbed through a sieve, and add the rest of the ingredients. Knead the dough. Form small flat cakes, roll in flour, shake off excess flour and fry in hot vegetable oil on both sides until cooked.
Cottage cheese with apples
Ingredients:
200 g cottage cheese,
2 apples,
2 eggs
50 g sugar,
1 stack flour,
1 tsp baking powder.
Preparation:
Grate the 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. Place a tablespoon of dough into a hot frying pan with vegetable oil and fry on both sides until golden brown.
Cottage cheese 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.
Preparation:
Grate the carrots and apple on a fine grater, combine with cottage cheese, egg, sugar and salt. Add cinnamon to taste and stir until smooth. Form small flat cakes, roll in flour and fry in vegetable oil.
Cottage cheese 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.
Preparation:
Grate carrots and pumpkin on a fine grater or chop using a blender. Combine all the ingredients for the curds, knead the dough and form into small flat cakes. Roll them in flour or semolina and fry in hot vegetable oil until cooked.
Ingredients:
500 g dry cottage cheese,
300 g pumpkin,
2 eggs
5-6 tbsp. (with a slide) flour,
3-4 tbsp. Sahara,
1 packet of vanilla sugar,
a pinch of salt.
Preparation:
Mash the cottage cheese with a fork or rub through a sieve, grate the pumpkin on a coarse grater and squeeze out the juice. Combine all ingredients, mix and add more flour if the dough is too runny. Using a tablespoon, place the dough into a hot frying pan with vegetable oil and fry, covered, until golden brown. Carefully turn over and cook until done.
Boiled cottage cheese with pumpkin
Ingredients:
250 g low-fat cottage cheese,
150 g pumpkin,
100-150 g flour,
2 eggs
1-2 tbsp. Sahara,
a pinch of salt.
Preparation:
Grate the pumpkin on a fine grater and lightly squeeze out the juice. Mix with cottage cheese, eggs, flour, salt and sugar and knead into a not too thick dough. Using two teaspoons, place the dough into boiling salted water and cook until tender - the curds should float to the surface. Serve with sour cream.
Cottage cheese with oatmeal
Ingredients:
400 g cottage cheese,
150 g oat flakes,
2 tbsp. flour,
½ cup Sahara,
2 tsp baking powder,
salt.
Preparation:
Fry oatmeal in a dry frying pan, stirring constantly. Separately mix cottage cheese, eggs, sugar and flour with baking powder. Stir the cooled flakes into the curd mixture and let stand for 30 minutes. When the mixture thickens, place it in small portions in a hot frying pan with vegetable oil and fry, covering it with a lid, over medium heat until browned.
Cottage cheese with apples and raisins
Ingredients:
1 kg of cottage cheese,
200 g raisins,
2 large apples,
200 g flour,
200 g sugar (amount can be reduced),
4 eggs,
1 packet of vanilla sugar.
Preparation:
Grind the 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. Add apples and raisins to the dough and stir until smooth. Form small flat 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 coating.
Preparation:
Mash the cottage cheese and mix with eggs, sugar and salt. Add flour with baking powder and soda and knead the dough. Cut the banana into slices. Form the curds, put a banana slice inside and roll in breadcrumbs. Fry in hot vegetable oil on both sides.
Cottage cheese with banana
Ingredients:
500 g cottage cheese,
1 egg,
2 bananas
120 g flour,
100 g sugar,
1 tsp baking powder,
vanilla - to taste.
Preparation:
Rub the cottage cheese through a sieve, combine with eggs, sugar and flour mixed with baking powder. Cut the peeled bananas into small cubes and mix into the dough. Form curds, roll in flour and fry in vegetable oil until golden brown.
Stewed cottage cheese
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 the sauce:
½ cup raisins or currants (dried cherries),
200 ml cream,
100 ml milk,
sugar, vanillin - to taste.
Preparation:
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. Form the curds on a floured table. Fry in vegetable oil until golden brown. Place the curds in a frying pan, sprinkle with raisins, again place a layer of curds and also sprinkle with raisins. Pour in the sauce, bring to a boil, reduce heat to low and simmer covered for 10-15 minutes.
Steamed cottage cheese
Ingredients:
400 g cottage cheese,
8 tbsp. flour,
2 eggs
6-8 tbsp. Sahara,
vanillin or cinnamon - to taste.
Preparation:
Combine all ingredients and mix until you obtain a homogeneous, fairly dense dough that does not fall apart in your hand. Roll the resulting dough into small balls the size of walnut and place them in the steamer basket at some distance from each other. Steam the curds for 25-30 minutes.
Ingredients:
1 kg of cottage cheese,
4 eggs,
300-350 g flour,
½ cup Sahara,
2 tsp baking powder,
1 tsp soda,
a pinch of salt
vanilla - to taste.
Preparation:
Rub the cottage cheese through a sieve, mix with eggs, sugar and salt. Add flour with baking soda and baking powder and knead into a thick dough. Form thick cakes, place them on a baking sheet lined 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.
Cottage cheese without eggs
Ingredients:
700 g fat cottage cheese,
2-3 tbsp. Sahara,
2-3 tbsp. flour,
a pinch of salt.
Preparation:
Mash the cottage cheese with a fork or rub through a sieve. Add salt, sugar and flour. You should not add a lot of sugar, as the curds may leak, you will have to add more flour, and the curds will be hard because of this. Mix well, roll out on a table sprinkled with flour into a sausage and cut into pieces. Form flat cakes, roll in flour and place in a heated frying pan with vegetable oil. Reduce heat and cover the pan with a lid. Turn the curds fried until golden brown and fry under the lid until cooked. If the curds turn out unsweetened, serve them with honey or sour cream whipped with sugar.
Cottage cheese without flour
Ingredients:
500 g dry cottage cheese,
3-4 eggs,
2 tbsp. Sahara,
a pinch of salt.
Preparation:
Beat the cooled eggs with salt into a thick foam, add sugar and beat again. Rub the cottage cheese through a sieve and combine with the egg mixture. You will end up with a fairly liquid mass. If the dough is too liquid, add a little starch. Fry the curds like regular pancakes in a frying pan with vegetable oil.
Cottage cheese made 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.
Preparation:
Combine all ingredients and knead into a homogeneous dough. Using a tablespoon, separate a piece of dough, dip it in flour and form into a flat cake. Fry the curds in a frying pan with vegetable or ghee under the lid until cooked. If the curd mass is sweet enough, you don’t need to add sugar to the dough.
Potato curds
Ingredients:
500 g cottage cheese,
500 g potatoes,
½ cup flour,
2-3 eggs,
150 g grated cheese,
salt - to taste.
Preparation:
Boil the potatoes, cool slightly and rub through a sieve. Also rub the cottage cheese through a sieve and mix with potatoes, flour, salt and eggs. Divide the resulting dough into balls, roll in flour and flatten slightly. Place 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.
Cottage cheese in Turkish
Ingredients:
200 g cottage cheese,
200 g flour,
2 tbsp. butter,
1 egg,
1 packet of baking powder.
For the syrup:
2 tbsp. Sahara,
2 tbsp. water,
1 lemon (juice).
Preparation:
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, prepare a syrup from water, sugar and lemon juice, heat over medium heat and let cool. Place the finished curds in a deep plate and fill with syrup.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
