Curd with gelatin

Category: Dairy and egg dishes
Curd with gelatin

Ingredients

fat cottage cheese 200 g
oil sl. 50 g
gelatin 1 tsp
chopped bell pepper 1 tbsp. l.
chopped olives 1 tbsp. l.
chopped garlic 1 clove
chopped dill 1 tbsp. l.
salt taste

Cooking method

  • Pour gelatin with one or two tablespoons of water and, after swelling, dissolve in the usual way - in a microwave or in a water bath. Then thoroughly grind all components with a blender, put in a mold and cool in the refrigerator.

The dish is designed for

4 servings

Time for preparing:

with solidification - 4-6 hours.

Note

Although this cheese is not processed by the method of preparation, it tastes more like it than the one that is cooked with soda. In my opinion .

Joy
How much I liked what I read about this recipe ... Only I have never done anything with gelatin. This is the gap in culinary education. We must replenish. dopleta, please explain, should the dissolved gelatin be warm or should it be cooled first?
Olga from Voronezh
dopleta!
I liked the recipe very much! Thank you!
dopleta
Quote: Joy

dopleta, please explain, should the dissolved gelatin be warm or should it be cooled first?

Joy, it's very simple. You fill it with water, it swells up in 15-20 minutes. Then for a few seconds in the microwave, just do not overexpose, it should not boil in any case, only dissolve! You can do this in a cartoon on a double boiler. And when it dissolves, pour it into the curd. The gelatin will not be very hot. And if you have a sheet one, it is soaked even less, for only 5 minutes, then it is slightly squeezed out and dissolved.
valvery
It must be delicious hmmm !! Bookmark today and go to the market tomorrow for cottage cheese! : nyam
And most importantly, it's so simple !!!!
Crochet
Larochka, neat cheese !!! A couple of Mona's question?

1. How long can you store this cheese in the refrigerator?

2. Fatty cottage cheese is a prerequisite? Will you get bullshit out of zero?

3. Have you tried to do without additives?
Alexandra
In a whisper from around the corner: Baby, you can not only zero cottage cheese, but also without butter, without additives, and even on agar
Crochet
Alexandra, xAAAchuuu !!! Please teach me how Curd with gelatin!!! I have agar dangling around, at the same time I would attach ...
Alexandra
How is it idle
And for whom did I hang out a dozen ice cream recipes, a bunch of jelly creams, jelly?

I will not clog the Temka, in short there is one rule: if you need to keep it in shape - for every 250 g of mass we take 1 tsp. agar, and if you just give the liquid mass a creamy-stable consistency - then 500 g 1 tsp. agar. Pour the agar with almost boiling water (50-80 g for each teaspoon of agar), stir so that there are no lumps, bring to a boil and boil for 1 minute to reveal the gelling properties. We mix it with a warm product - this is important, because agar gels at room temperature

Dopletochka, I beg your pardon, wipe after us!

Very nice recipe, thanks!

dopleta
Quote: Alexandra


Dopletochka, I beg your pardon, wipe after us!

What is forgiveness? What - wipe? All the same - necessary! Thank you!

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