Cottage cheese is a dietary fermented milk product. It is rich in vitamins and mineral salts, contains a large amount of calcium, so necessary for the human body. Cottage cheese must be present in the children's menu, but, unfortunately, not every crumb can be made to try it. The output is banal and simple - to cook cheese curds from the curd in a pan, and step-by-step recipes will help with this.
Technology of cooking cheesecakes from cottage cheese in a pan (step by step)
• First of all, you need to decide on the cottage cheese, which is better to take, factory or home. It would seem, nothing complicated, homemade dairy product is preferable, but only if there is one hundred percent confidence in its quality. It is not worth buying cottage cheese on spontaneous markets, if you purchase a product on a specialized one, it is better that it is a proven, non-random seller, in whose reliability you can be sure.
• If you want to get delicious cheesecakes, use high-quality cottage cheese, with fat content not lower than 9%. Low-fat cottage cheese, as a rule, is rather dry and may sour. To get rid of such shortcomings, you need to add fat sour cream and sweeten, and this will increase the calorie content of the dish.
• It is undesirable to buy wet cottage cheese. When mixed with sugar, moisture will come out and the dough will become rare. You will have to add more semolina or flour, which will hurt the cottage cheese taste, and the cheesecakes will turn out to be “rubber”.
• The pledge of airy and juicy cheesecakes cooked in a frying pan is the structure of the dough itself. Any selected cottage cheese, before mixing with the other components, it is recommended to grind using a sieve.
• A lot of recipes suggest the connection of cottage cheese with different ingredients. Cheese cakes can be salty or spicy, sweet and even spicy! In our selection are step-by-step recipes for sweet curd cheese from cottage cheese in a pan, in two versions of this dish - with and without filling. • The main ingredients of dough for cheesecakes - cottage cheese and sugar. Eggs, semolina, flour or starch intervene as binding components. For dietary meals, you can use bran flour. To get rich flavor and pleasant aroma, vanilla is mixed into the curd dough.
• Form cheesecakes in the form of small, centimeter-thick cakes. It is more difficult to turn over large items, and thick ones will not be baked inside. The best method of determining the size of cheesecakes - a tablespoon, which you need to hook curd dough.
• Guaranteed appetizing crust on cheesecakes made from cottage cheese, cooked according to step-by-step recipes - properly selected dishes, highly desirable with a thick bottom. It can be a modern non-stick griddle or a “grandma's” heavy cast iron or steel pan.
• There are several rules for frying, without which it is impossible to obtain airy and ruddy cheesecakes. First of all, before putting cheesecakes in the pan, it must be well heated with fat. Secondly, you need to use only high-quality fats, both vegetable and animal. To make the products sufficiently baked, after turning them over, cover the pan and cook on moderately low heat.
The most simple cheesecakes from cottage cheese in a pan: a step-by-step recipe without eggs with semolina
Curd cheesecakes in a skillet are cooked in steps using a step-by-step recipe. The absence of eggs does not affect the quality of the dish - the cheesecakes are made lush and dense, with a delicate aroma of vanilla.
Ingredients:
• thick curd - 200 gr .;
• two spoons of fresh, dry decoy;
• a quarter cup of vegetable oil;
• flour for breading;
• half a spoon of vanilla powder;
• one and a half tablespoons of sugar.
Cooking Method:
1. Put cottage cheese in a bowl, sprinkle with sugar, put literally a quarter of a spoonful of salt and mix well.
2. We pour out semolina to the curd, stir again, check the consistency. Due to the insufficient density of the curd, the base sometimes turns out to be too rare and neat cheesecakes from it is almost impossible to form. In this case, you need to add a little semolina and wait a little time - the croup will swell, which will make the mass more dense. 3. If the density of the curd is sufficient, proceed to the formation and frying cheesecakes. Sprinkle the flour with the palm of your hand, scoop up with a spoon, spread the mass on the flour. We form a ball, and slightly press it down to make a flatbread as thick as a centimeter.
4. Put the cheesecake in a frying pan with hot oil, fry both sides until golden, do not cover with a lid.
Cheesecakes from cottage cheese in a pan: a step by step recipe according to GOST
A time-tested, still Soviet-era step-by-step recipe for curd cheesecakes in a frying pan. On it prepare ruddy cheeses, guaranteed lush and airy. Grilling on margarine allows you to get a more delicate crust. If you do not like the characteristic smell and taste of margarine, replace it with butter or vegetable oil.
Ingredients:
• raw egg - 20 gr .;
• 540 gr. cottage cheese, fat content above 9%;
• two and a half spoons of flour;
• 60 gr. fine sugar;
• high quality margarine for frying.
Cooking Method:
1. For cheesecakes do not require whole eggs. Few people know how to do it right when the number of eggs is not in units, but in grams. The average chicken egg weighs about 40 grams, therefore, we need only half. If you add only protein or yolk to the cheesecakes, it will be wrong. We proceed in the following way: pour the egg into a cup, stir it up to homogeneity, and pour out half of the mixture - we have about 20 grams of egg mass left in the cup, in which there is both white and yolk.
2. Cottage cheese. In this version of the dish there are special requirements. It is undesirable to cook cheesecakes for this recipe from thin or low-fat cottage cheese, when mixed with sugar and eggs, it becomes even less common. To make the cheesecakes tender and have a homogeneous structure, the fermented milk product must be non-granular.
3. Place a metal sieve on a suitable bowl, put the curd on and rub it with a wooden spatula or spoon. Remove the remains of cottage cheese from the outside with a spoon and put it to the bulk, pour out the previously broken egg, add sugar and two thirds of the flour, from the amount specified in the recipe, mix. Flour necessarily cross! 4. Transfer the curd mass onto a floured surface, roll it up with a sausage and cut it into circles, one and a half centimeters wide. The thickness of the "sausages" define yourself, depending on what size cheesecakes you want to get. A diameter of no more than 7 cm is recommended.
5. Curd dough rolled in flour and give the pieces a neat oblong shape. We lay out the breaded blanks on a floured board or board.
6. Turning on the average heat, put the pan on the hob and put the margarine in it. As soon as the fat is completely melted, we lower the cheesecakes, fry both sides.
7. According to Gostovskoy technology, such cheesecakes need to be kept in the oven for some time, so that they “reach.” You can do the following: when the underside of the products lightly browned, turn them over and cover the pan. Immediately reduce the heat and so bring to readiness.
Delicate cheesecakes from cottage cheese in a pan: a step-by-step recipe with semolina and starch
Step-by-step recipe for cheese curd fritters in a frying pan, without using flour. Starch is used as a binder. Despite the fact that the semolina intervenes in the curd, the cheesecakes turn out to be tender. The secret is in a special method of cooking curd dough: before you mix in the semolina, it is kept in an egg for swelling for some time. Flour is used only as a breading.
Ingredients:
• a pound of cottage cheese;
• two raw eggs;
• two spoons of fresh semolina;
• vanilla (powder) - 1 gr .;
• 75 gr. Sahara;
• two spoons of starch;
• high-quality vegetable oil;
• breading - flour.
Cooking Method:
1. We break in a small bowl of eggs, having razboltav to uniformity, we mix egg mix with a decoy and set aside for 10 minutes.
2. Tolkushka pound curd in mush. You can grind the product through a suitable metal sieve. Add to the curd mass swollen semolina and knead well with a spoon, carefully rubbing all the lumps. Bringing to homogeneity, mix sugar and vanilla. 3. Heat the oil in a frying pan over low heat. To make cheesecakes well steamed from the inside and not burned, the fat should cover the bottom of the pan at least 5 mm.
4. A tablespoon of dough divided into portions. Rolling in flour, make cheesecakes and immediately lay out in heated oil. Fry on low heat until golden brown, then turn over, fry and the opposite side.
Cottage cheese cheesecakes in a pan: a step-by-step recipe with poppy filling
Simple, original step-by-step recipe for cheesecakes with cottage cheese in a pan. Products are prepared with poppy filling and additionally stewed in cream. Preparation begins with the preparation of poppy, it must be well soaked in hot water. If there is no time for stewing - skip this step, after just roasting cheesecakes are good too.
Ingredients:
• small sugar refined - 100 gr .;
• a pound of elastic cottage cheese;
• eggs - two, large;
• three tablespoons of starch;
• semolina, fresh - 2 tbsp. l
In the filling:
• half a cup of poppy;
• spoon of sugar.
Additionally:
• A spoon of white coconut;
• 2 tablespoons of flour;
• refined oil, sunflower oil;
• half a cup of cream, with a fat content of 12 to 22%.
Cooking Method:
1. Poppy should be prepared in advance. An hour before cooking cheesecakes, pour poppy with boiling water and leave it in it - the longer it will be steeped, the more tender the filling will be. Soaked poppy throws back on a sieve and wait ten minutes for it to descend from the water. Then pour in a bowl, mix with sugar and smash with a blender. It is permissible to grind poppy with sugar tolkushka well.
2. Cooking curd dough for cheesecakes. Mix cottage cheese with sugar, then grind on a sieve. We mix into the curd mass first semolina, and then starch, add eggs and again mix everything thoroughly.
3. For breading, mix flour with coconut chips. Pour the butter into the pan, let the fat warm up a little over moderate heat.
4. With a spoon, hook a little curd mass and spread it on a floury hand. We sculpt a small cake, five millimeters thick, and spread a teaspoon of poppy filling on it. Well pinch the edges of the cheesecake with your fingers, giving it an oval or round shape. We lower the billet into the flour mixture, roll it off well from all sides and put it into the pan. On both sides we fry until a light blush. 5. You can stop at this step. Cheesecakes are tender and lush, but you can cook them even more delicious. We put the finished cheesecakes in a deep saucepan, pour the cream. We extinguish on the very minimum fire, under a cover, within 20 minutes.
Tricks of cooking cheese curds from cottage cheese on a pan using step-by-step recipes
• If the cottage cheese was not wet enough, mix in some milk, kefir, whey or sour cream. For dietary cheesecakes it is better to take the lowest calorie foods, it is permissible even to replace them with water.
• It is not necessary to mix both the yolk and the white in the curd dough. Color cheesecakes will be richer if you use only the yolks. Products will turn out lush if only squirrels whipped into foam are mixed into the curd.
• Virtually all step-by-step recipes for curd cheese curds in a pan do not use salt. If desired, or to smooth the sweet taste, you can add it, but quite a bit.
• Before you mix sugar into the curd, pay attention to the moisture content of the product. It is easy and simple to get rid of excess serum: cover the colander or sieve with gauze, then lay out the curd on it and, pressing it down with a light load, wait - the excess liquid will drain out itself.
