Recipe for cheese cottage cheese: several cooking options
The recipe for curd cheese cakes is perfect for Sunday breakfast. After all, curd cheese cakes are a very useful product for the human body, as well as cottage cheese itself.
Besides this, it is a wonderful dietary product that is useful for people of any age. With the help of various minerals that are part of the cheese curd, you can strengthen the bones and improve the performance of the nervous system. In addition, cheese cakes have been popular for many decades due to their delicate taste.
Recipe for homemade cottage cheese
For preparation it is necessary to take the following ingredients: half a kilogram of cottage cheese, 1/3 cup of flour or semolina, 1 egg, ΒΌ tsp.soda, 3 tbsp.l.sugar, a pinch of salt and vanillin to taste, as well as vegetable oil.
To make the syrniki delicious, you need to put curd in a deep bowl, pour in the sifted flour, salt, sugar, vanillin and add the raw egg. All products are thoroughly mixed.
After that, you can start forming cheese cakes. Formed cottage cheese cakes should be rolled in flour and put in a frying pan with hot oil.
Instead of flour, you can take a manga, which is not felt in the syrniki, but thanks to it their taste turns out to be new and interesting. When using a manga it is necessary that she stayed a little with cottage cheese. So she will absorb the moisture from the cottage cheese and swell a little. There are cheese cakes prepared according to this recipe, you can both freshly cooked and cooled.
The original recipe for cheese cakes without flour and eggs
Ingredients:
- Salt ( at the tip of the knife)
- Groats manna ( If cottage cheese is liquid, use 2 tablespoons manki) - 1 tbsp.l.
- Sugar - 1 tbsp.l.
- Vegetable oil ( for roasting) - 1 tbsp.l.
- Cottage cheese - 100 g
Cottage cheese, sugar and semolina mixed. If the cottage cheese is liquid, add a little more of the manki, and let the test stand for 3 minutes so that the mangie will work.
If the cottage cheese is dry, hard, grains, then I recommend adding some liquid to the dough( milk, whey, kefir or even water).
For 300 g of such cottage cheese can add about 1-1.5 st.l.liquid.
Mix the dough. The dough is sticky and friable. In the saucer we pour the flour. Spoon dough dough, put it on hand, sprinkled with flour and form the balls. The ideal ball is the size of a chestnut in a shell.
We fix the ball with your hand to make a "plate".
Put our syrniki in hot oil and reduce the fire under the frying pan to medium.
It takes 7-8 minutes to prepare a portion of these cheesecakes. If the cheese cakes make large, the yield is 6-7 pieces.
You can also add raisins, candied fruits, dried fruits to the dough - everything will work.
Useful advices
Here are some small tips. These tips will help to prepare the cheese cakes dense, that is, those that will not spread in the frying pan.
The main secret of this preparation - the curd should be dry. If the cottage cheese is wet, then it must be put on gauze under the press. Thus, moisture drains from the cottage cheese. If you use less cottage cheese than half a kilo during the preparation of cheese cakes, you do not need to use the entire egg. Or you can just take an egg smaller in size.
Video Recipes
Fast food cheesemakers:
Lush curd cakes:
Cheeses from Julia Vysotskaya:
Oven cookers: