Cottage cheese is useful, but not everyone loves it. It is especially difficult to explain that you need to eat cottage cheese, children, while the young body needs this product. But the children are happy to eat the sweet curd mass, which is used as an independent dessert or used to make cheesecakes, pies and other baked goods. This delicacy is not a deficiency: on the shelves of any grocery store it is present in the assortment. But to get a quality product at an affordable price is not easy: the cheaper the curd delicacy, the less the curd in it, which is replaced by vegetable raw materials. Housewives who wish to pamper their loved ones with sweet cottage cheese products often have no choice but to make curd mass at home. The decision to prepare the product independently allows you to choose a recipe to your liking, because this delicacy can be prepared with the addition of sour cream, butter, eggs, dried fruit, fresh or frozen berries. You can even find ways to make savory pasta made from cottage cheese for use as spreads on sandwiches.
Cooking Features
Curd mass is easy to do: even if you choose the most difficult recipe, any hostess will cope with this task. To get the best result, she will need to know a few things.
- The quality of the products used to make the curd mass is crucial. If you get a cottage cheese product with the content of vegetable fats, a delicacy you will not be more useful than the store. The most tasty and healthy curd mass is obtained from homemade cottage cheese. Butter, if it is part of the dessert, the spread can not be replaced. Sour cream should be fresh, the percentage of its fat content is not decisive.
- For the preparation of curd, you can use cottage cheese of any fat content, but usually preference is given to a product with a fat content of 9%.
- To obtain a mass that has a pleasant texture, cottage cheese must be passed through a sieve or meat grinder. You can stir the products with a spatula or use the help of kitchen appliances: a blender, a mixer.
- If dried fruits are part of the curd mass, they should be steamed before adding to the curd mass, that is, pour hot water for 10-15 minutes, then squeeze. Large dried fruits (dried apricots, prunes) before adding to the curd mass are cut, raisins, dried cranberries and other small berries are left whole. Stir them into the cottage cheese should be in the last turn, without resorting to the help of kitchen appliances.
- When preparing the curd mass with fresh or frozen berries, you must first sprinkle them with sugar, drain the released juice. It is useful for making juice or syrup, and it is better to add berries with a minimum content of juice to the curd so that the mass does not turn out to be too liquid and unappetizing.
The technologies for preparing the curd mass may vary slightly depending on the selected recipe. Following the instructions accompanying it, you will not make mistakes and get the expected result.
Curd with sour cream
Composition:
- cottage cheese - 0, 25 kg;
- sour cream - 50 ml;
- fine crystalline sugar or icing sugar - 30-50 g;
- vanillin - 1 g.
Method of preparation:
- Curd the curd through a sieve.
- Add sugar and sour cream. Beat with a mixer.
- Pour in vanillin, stir the mass again, at this stage you can also use the help of kitchen appliances.
It remains to shift the curd mass into a vase and serve it to the table. According to this recipe, it turns out gentle, easy.
Curd with egg
Composition:
- cottage cheese - 0, 25 kg;
- sugar - 20-40 g;
- chicken egg - 1 pc .;
- vanillin - 1 g.
Method of preparation:
- Cottage cheese hang in gauze over the pan for half an hour to separate the excess whey.
- Wipe the curd through a sieve.
- Break eggs into a bowl, add sugar to it.
- Beat with a mixer until you get white.
- Add vanillin, beat another 15-20 seconds.
- Combine the egg mass with the curd, beat them together. As a result, it should acquire an even creamy consistency.
If you intend to eat such a mass in raw form, eggs should be washed with soap and water before use to prevent harmful microorganisms from entering the egg mass into the egg. For baking a similar mass of curd fits perfectly.
Curd with butter
Composition:
- cottage cheese - 0, 5 kg;
- butter - 100 g;
- powdered sugar or fine sugar - 100 g;
- vanillin - 2 g.
Method of preparation:
- Cottage cheese to give it a smoother texture wipe through a sieve or rotate through a meat grinder, temporarily set aside.
- Remove the oil from the refrigerator in advance so that it will soften by the time the curd mass is prepared.
- Add the icing sugar to the butter, whip them into a fluffy mass.
- Sprinkle vanilla and whisk some more.
- Continuing to beat, enter the curd. You need to add it in parts, literally a spoon.
Before serving, the curd mass should be removed for 1-2 hours in the fridge, then it will get a pleasant creamy texture, becoming even more appetizing.
Curd with raisins
Composition:
- cottage cheese - 0, 5 kg;
- fine sugar - 100 g;
- vanilla sugar - 20 g;
- raisins - 100 g;
- salt - a pinch;
- butter - 80 g;
- sour cream - 60 ml.
Method of preparation:
- Pour boiled water on raisins. After 15 minutes, drain the water, squeeze the raisins, let it dry.
- Put the butter out of the fridge so that it softens.
- Curd the cottage cheese through a sieve and divide it into three parts.
- Beat the oil with a mixer so that it turns white.
- Add sugar, regular and vanilla to the oil, as well as salt. Beat well.
- In a container with butter, place one portion of cottage cheese and a spoon (20 ml) of sour cream.
- Whisk everything together with a mixer until a homogeneous composition is obtained.
- Add the second part of the curd and a spoonful of sour cream, whisk.
- Enter the remaining curd and sour cream, mix with a blender or mixer.
- Pour the raisins. Stir the curd mass with a spatula, trying to distribute it evenly.
The finished mass needs to be cooled, after which it can be served on the table. With raisins, you can make any curd mass, cooked with sour cream, eggs, and butter. It is only important to take into account that the raisins are sweet, and so that the mass does not turn out to be cloying, it is worth putting a little less sugar into it than when preparing it without raisins.
Cherry curd with cherry
Composition:
- cottage cheese - 0, 25 kg;
- sour cream - 50 ml;
- butter - 50 g;
- fresh cherries (pitted) - 50 g;
- sugar - 50 g.
Method of preparation:
- Wash the cherries, let it dry. Remove the seeds from the berries, sprinkle them with a spoon of sugar, leave for 10-20 minutes.
- Whip the softened butter with the remaining sugar.
- Add sour cream to the butter and curd wiped through a sieve.
- Beat the butter together with the curd and sour cream.
- Drain the cherry juice, put the cherry in the curd mass, mix.
Dessert will taste better if it is cooled in the refrigerator for an hour.
Curd with dried apricots
Composition:
- cottage cheese - 0, 2 kg;
- dried apricots (pitted) - 40 g;
- sugar - 50 g;
- butter - 50 g;
- vanillin - 1 g.
Method of preparation:
- Combine the softened butter with sugar and vanillin, whisk.
- Add cottage cheese, grated through a sieve, stir.
- Cut the steamed dried apricots into small pieces, add to the curd mass, mix.
You can lay out the dessert on the ice-cream bowls and serve. No less tasty mass will, if dried apricots are replaced by prunes.
Unsweetened curd mass with greens
Composition:
- cottage cheese - 0, 4 kg;
- thick sour cream - 50 ml;
- fresh dill - 20 g;
- Cumin - 5 g;
- pepper mixture - to taste;
- salt (optional) - to taste.
Method of preparation:
- Cottage cheese, pereterev through a sieve or cranked through a meat grinder, combine with sour cream, beat with a mixer.
- Wash, dry the dill, finely chop it with a knife, add to the curd.
- Pour the ground pepper, cumin and salt. Stir.
The curds made according to this recipe can be used to make sandwiches, savory pastries. She is good and in its pure form, as an independent snack.
Curd mass cooked at home is almost always tastier and healthier to shop, although it is not as expensive as ready-made. If you have children in your house, you should learn to cook this unassuming delicacy with your own hands.
