Homemade glazed cheeses

[Alpen Gold - dark]

With chocolate, everything happened by accident.
I specifically went to the store to buy everything for the curd cheeses. I bought everything except chocolate! How could I forget, I don't understand. Babaevsky wanted to take it.
I remembered only near the house. I went into a shop nearby. There from the dark, only without additives "Alpen Gold - dark' ...
In general, I got a good chocolate.

And tell me why you need granular cottage cheese?
I was unable to get rid of the graininess. The sieve seemed too fine, and it was too late to turn on the blender. I risked getting ... I interfered / kneaded with a spoon for a long time, and I didn't succeed completely ...
Now we still need to look for the correct molds, since you will have to make curd cheeses often, we liked it.
Next time I'll do it with all sorts of jam and jam.

I have a pack of 5 kg of confectionery dark chocolate! I'll do it, it's decided!

You need regular cottage cheese (like rustic), not soft in tubes (it is too liquid). The blender works great and quickly.
Yes, I would like molds like classic glazed curds. But I have not seen these on sale.

God, where have you been before! So many state-owned cheese curds in the morning with coffee are overeat! And here with their pens and not from anything!
Elena, what is the best white chocolate? Well, I really love it in white glaze with chocolate chips inside the curd.

I didn't do it with white. I do not like him.

I have a pack of 5 kg of confectionery dark chocolate! I'll do it, it's decided!

Wow! Well that's how many curds you can make!

You need regular cottage cheese (like rustic), not soft in tubes (it is too liquid). The blender works great and quickly.

Well, I thought so, cottage cheese is needed more dry, that's the whole point.
Next time I will definitely use a blender.

And yet, I made chocolate in two layers, since the shape is very thin, soft, I was afraid that the chocolate would break when I put the cottage cheese into the mold. I applied the first layer and in the freezer for a couple of minutes, so then, with the second layer, there were problems, since the chocolate hardened very quickly on the first (cold) layer and did not spread well. Now, if you need a second layer, it is necessary that the first one does not cool in the freezer. Let it stand a little on the table, it will harden a little. It'll be enough.

And we will look for the molds.

Yesterday I made cheese curds again with jam. Vkusnooooo !!! I take cottage cheese 9% and more "Sval", "Brest-Litovskiy" or "Prostokvashino". But chocolate is only your favorite: bitter "Babaevsky". Thanks again for the recipe.

So I just made them buttermilk 9%
And Babaevsky will also have to try.
And with jam too.

I stirred / kneaded with a spoon for a long time, but I didn't succeed completely ...
[/ quote
I just rubbed the cottage cheese with a fork. First, the cottage cheese itself, then with powdered sugar. Rubbed well, without grains. I don't like washing these sieves so much. The horror is simple.

Today I did it. The son said it turned out delicious.
And almost without marriage, the couple fled. when she got out of the molds. But maybe she was in a hurry herself.
The question jumped up like this. Did I do something wrong, or just no one confesses? You can't take my curds in your hands - they melt right away. Or thinly smeared? I wrapped each cheese in foil. This one is slightly cracked. I shot with a flash. The chocolate is actually dark.

🔗

In any case, I will repeat.
Thanks for the recipe!

Cheesecakes can be soft if the original curd was soft / watery. Eat with a spoon, they are the most tender.

You can't take my curds in your hands - they melt right away. Or thinly smeared?

Well, chocolate melts anyway.
If the layer is thin, then it will quickly melt to the filling, if thick, then it lasts longer. Here or wrap or spoon.

Beautiful turned out!

I used to make the icing from sold-out weighed chocolate bars, smeared on a thick layer. Then she also put the curd cakes in foil - for a snack in the park for a child and carried them to work, they were without a refrigerator for a long time, though it wasn't hot already, nothing melted.

My chocolate melted right before my eyes too, when in the summer I tried to make chocolate baskets from some cheap chocolate. And when the other day I made glazed curds with Alpen Gold, everything turned out well. For myself, I concluded - what horrible chocolate not to buy.

I just didn't understand why the chocolate was breaking? A thin layer or was it necessary to squeeze out of the molds not immediately, but let it stand at room temperature? Or maybe I didn't freeze them for long?

I had chocolate breaks on the matte ice cube trays, there were no problems with the glossy cored molds.
Super recipe

Thanks for the recipe! Indeed - tasty, fast and healthy (well, or not harmful at least) Tell us who tried it with what fillings? My husband asked for sour berries, but I'm not sure if this is adequate

Thanks a lot for the recipe
I have done it several times already - children gulp and smack their lips. Even the eldest daughter, who, in principle, does not like anything dairy, and even more so, she eats with pleasure. I already do all the proportions by eye and with different fillings, and with fruits and with jams. Always delicious
I just can't get the chocolate not to break when taken out of the molds and take different chocolate, and even bought new silicone molds, I thought that it breaks in the old ones, but the new ones don't even pull out the curds. But this does not spoil the taste and the children for it is forgiven

Oh, what a deliciousness !!!
At first sight, they turned out to be ugly, but delicious!
I was a little afraid that it would be difficult to get out of the molds, but apparently they were so thoroughly frozen that there were no problems with this at all.
Thank you very much!
We will cook more!

Only I can’t make sure that the chocolate does not break when taken out of the molds and I took different chocolate, and even bought new silicone molds, I thought that it breaks in the old ones, but the new ones also do not even pull out the cheesecakes.

The thicker the layer of chocolate, the less it breaks

The thicker the layer of chocolate, the less it breaks

Now it turns out differently for me, I just take it out of the mold when it freezes well in the freezer, then it never breaks, even if the chocolate layer is not very thick

Now it turns out differently for me, I just take it out of the mold when it freezes well in the freezer, then it never breaks, even if the chocolate layer is not very thick

I take the mold, grease it with chocolate and in the freezer for a few minutes (thin layer) and grease it again with chocolate. I tried to lubricate with chocolate icing (white, black, pink). - it turns out super, you can even make a marble effect.

Thank you very much for the recipe for such delicious cheeses.This is such a beauty I got

Super!!!!

lenaot, super !!! Beauty, and how delicious !!!

[Elena Bo]

Elena Bo, Thank you! Very tasty curds turned out

Looked in - looked at this recipe and .... did it. Very simple (I mixed it with a blender's foot and all for a short time) and tasty - tender, put butter and sugar less, to taste. It didn't work out neatly, they break all the same. But this did not affect the taste. Thank you!

Congratulations! With a start!
Better to use silicone molds. They can be taken out without problems.

[PapAnin]

PapAnin, and the mold was silicone, but it was problematic to remove it. Yes, it does not affect the taste, and it's great.

Then try a little more chocolate to make the walls a little thicker.

[PapAnin]

PapAnin, anoint twice, huh? I'll try. Thank you!

well, if completely liquid chocolate, then twice. Or wait a little so that it begins to thicken, then once will be enough.
Just make sure the layer is bigger.

[Elena Bo]

Elena Bo, AAAAAAAAAA, will there be a tasting? I scratched the monitor with my claws, tried to pull out the cheese, how I love such sweets, there is cottage cheese, there is no chocolate, but I'm sitting at home, sick. I took it to the bookmarks, I will, I will report.

Yes, I would like molds like classic glazed curds. But I have not seen these on sale.

In my dreams of traditional curd cakes, I bought this Pyrex FTBMLM9 silicone mold, which they use for cupcakes. True, I have not tried to do it in it, somehow all hands do not reach.

Just brought this form from Ozone. I bought it specially for cheese curds.

🔗

Thanks for the cheese recipe, they turned out to be delicious, I wonder if anyone made them with milk chocolate?

[Elena Bo]

Elena Bo, I came to thank you for this tasty treat! For children, it is the most fussy, but for adults only on big holidays, like today!

From this amount of ingredients, I got four curds.

Thanks to the author for the recipe

[Elena Bo]

Elena Bo, the recipe is cool !. I made my finicky even with the filling .. a teaspoon of jam and more cottage cheese on top .. I liked very little ... than doomed myself to the frequent production of homemade glazed curds))))

Vinokurova, I'm glad I liked the cheese! Cook and eat to your health!

And where were my eyes before! Amazing recipe! I will definitely do it!

Yesterday I watched my son eat shop curd cheeses, and I thought - really none of our wonderful hostesses posted a recipe for homemade cheese curds ?!
And Beauty and Delight came here!
Need to try.
And the question is: has anyone tried to make chocolate curds? So I think, if you just add cocoa to the cottage cheese, without brewing it, will it be delicious ...

[M @ rtochka]

M @ rtochka, try first the taste of cottage cheese with cocoa, if you like it, then add it to the curds.

Thanks a lot for the recipe. It turned out very tasty, with strawberry jam inside. Unfortunately, I can't insert photos.
The chocolate mass seemed thick, can you somehow liquefy it? I took Babaevsky Bitter.

[Elena Bo]

We love glazed curds very much! I'll do it tomorrow.Elena Bo, thanks for the recipe!

The chocolate mass seemed thick, can you somehow liquefy it? I took Babaevsky Bitter.

You can add quite a bit of oil. The main thing is that after that the chocolate is frozen.

I also want to make such curd cheeses, I even drove a suitable mold for aliexpress for 20 pieces. I'll get them and make them.

[Elena Bo]

I made carbonated curds. Delicious! Elena BoThanks again for the recipe!

Well, after cooking I will now take into account some of my shortcomings and next time my curds will be even more beautiful. The curd mass was very soft and not all curds came out of the mold intact. Of course, my molds are "complex" (deep, with numerous grooves and the silicone is not soft, but rather tight), not just a brick, but I wanted to immediately make cheese curds in them, although they were simpler. I have enough different molds, now I will try in others, but now I will definitely make cheese, only my own, I don't want to shop.

Only today I thought that I came across this recipe. I'll take it to your bookmarks for now 🔗

Lagri, how beautiful! To avoid breaking, make a layer of chocolate thicker. The molds inside should be shiny and, of course, thinner is better, they are easier to turn out.

[Elena Bo]

Elena Bo, thanks, the molds are shiny inside and the curds fall out of them normally, the chocolate does not stick, but the chocolate layer is thin, once I smeared it with a brush, but well, so that there are no gaps. Now I will lubricate it twice. But I don't eat chocolate, I eat it because of the cheese curds, for me it's better to have some kind of icing.

What a NEWS !!!! and how fast and cool she prepares !!!! the first times I also wiped it ... I drew ... now from the moment I get the food out of the refrigerator to the moment I finish it and wipe clean dishes it takes me a maximum of 20 minutes.I will describe the whole process with an indication of those products that are best suited for such curds. I have already made more than one or even five dozen. I filled the cones, I want to share with everyone and so that I do not forget myself.

firstly, you need to immediately prepare a comfortable water bath and a small mug with very hot milk in the microwave and forms nearby. a brush, a spatula and a small spoon.
further, chocolate (for 550 gr. cottage cheese - 1 milk chocolate (90 gr.) +0.5 bitter chocolate (45 gr.)). for Belarusians - ideally in a water bath (this is so that the plate of chocolate does not come into contact with boiling water - I put it in a colander) - the mold is melted and perfectly coated with this chocolate. I mix bitter with milk, as children don't like bitter. if it doesn't scare, then you can only bitter

,

this one is also not bad. it's better to take risks with others - they get terribly lost in a coma. I think because of the poor quality.

third, the curd is perfectly whipped in a small blender bowl with a knife. butter and icing sugar absolutely by eye. very tasty to add a couple of spoons of cocoa. This cottage cheese is ideal: not dry, but not porridge, not cereal, at least 5% fat.

fourth, silicone molds are better. from under my cupcakes. exactly 9 pieces are obtained. do not lubricate or soak the molds. goes well so.
immediately beat the cottage cheese + powder + butter (and I do not soften it, but finely chop it straight from the refrigerator into a bowl). put in the refrigerator. We drown the chocolate in a water bath with a drop of hot milk / cream, constantly rubbing with a spatula over low heat. now quickly brush the edges of the mold and the bottom with a brush. greased - in the freezer. if the remaining chocolate has thickened heavily, then another drop of HOT milk.
I learned to spend chocolate to a drop. even the brush is clean.
now I fill the molds from the freezer with curd mass. spoon tightly. then I put it on the table and twist it a little so that the curd is evenly distributed. and back into the freezer. honestly, I don't cover the bottom - it's a pity for the chocolate. it is better to put a round cookie or waffle. I store it in the freezer. every morning I put a few pieces in the refrigerator for eating after defrosting.

Lenochka, thank you so much for the recipe! Very fast, tasty, simple and beautiful!