I am looking for a recipe on our forum

Taya, we have suitable recipes, I think the proportions of cottage cheese-yogurt are rather arbitrary, count on your weight and everything will work out, the soufflé is directly seducing me, I will have to do it somehow

Curd yoghurt cake (multicooker Maruchi RW-FZ47) (Lud-Mil @)

Cream-souffle curd-yoghurt (Violochka)

[Longina]

Longina, Mandraik Ludmila, thanks girls. Here is just a cupcake in composition just right.

Girls, where. besides salads, can you use Chinese cabbage?
I found a little dried up in the feed, I want to bake a pie with her. What do you think?

[Vika]

Where, apart from salads, can you use Chinese cabbage?

Vika, some advice has already flashed here, but if you summarize, then you can even in cabbage soup, even in cabbage rolls, anywhere, instead of or together with ordinary cabbage!

Girls, I bought tangerines - well, so bony, it's impossible to eat! From each tangerine - a handful of seeds, it is not even clear where they fit there. Why would I do this with them ... Probably, squeeze the juice over, and where it tastes better to attach?

[Vika]

Vika, some advice has already flashed here, but if you summarize, then you can even in cabbage soup, even in cabbage rolls, anywhere, instead of or together with ordinary cabbage!

Only adjust the cooking time. Peking is getting ready faster.

[Svetlana]

Svetlana, juice can be frozen

[Yulia]

Yulia, EvgeniyaThank you very much! : girl_love: So you can make a pie.

[LisaNeAlisa]

LisaNeAlisa, Crochet, thanks for the advice!

Girls, I bought tangerines - well, so bony, it's impossible to eat! From each tangerine - a handful of seeds, it is not even clear where they fit there. Why would I do this with them ... Probably, squeeze the juice over, and where it tastes better to attach?

There is an orange muffin recipe that is delicious. You will have tangerine.
You can mix it with ice cream - there will be a cocktail. It's really cold here.

Ladies! and where can you use the remnants of minced cutlet?
Sometimes it remains quite a bit, there is no longer a place in the Princess.3 freezing again .. like not very much. Maybe you can shove it somewhere? and minced cutlet, already with spices, onions, oatmeal or bun.

[Vika]

Vika, I also have minced meat lately, and just this: with onions, oatmeal, spices. I put them in a bowl with a lid in the refrigerator, and after a while I fry the cutlets, it happens the next day.

[Mirabel]

Mirabel, you can fry, and then use fried or freeze, and then decorate the pasta))) or stuff pancakes

[Mirabel]

Mirabel, Vika, I often use the remains of minced meat for this dish.

Meat from "Lazy hostess" (nila)

and where can you use the remnants of minced cutlet?

I would cook a soup with meatballs

In such cases, I still fry the cutlets and freeze them.

I would add minced meat to the navy pasta or cook a soup with meatballs

[Mirabel]

Freeze again .. not really

Mirabel, Vic, have you already had ice cream mince? Or fresh? Freezing raw twice is not very good, of course ...

Don't you have a silicone "honeycomb" mold?

[Mirabel]

Mirabel, you can make a little dumplings (noodles) dough, and roll this minced meat into a roll of thinly rolled dough, pinch the ends well. Steaming will make a good one meal dinner. I forgot what it's called - it's someone's national notion.
Usually my husband and I make two portioned rolls, then they are cut into pieces in a plate, and like all kinds of dumplings, they are eaten with sour cream or whoever loves what. You can put a couple of peppercorns and a bay leaf in the water. I do in the cartoon.

[Ikra]

Ikra, this is Khanum.

Girls, tell me ideas for using products: there is pureed cottage cheese with yogurt - sweet and liquid.
I can't eat it, but it's a pity to throw it away.

I asked for advice on where to attach cottage cheese and yogurt.
.....
What can I say ....
I could not eat this cottage cheese and yogurt bought in the store. So I felt the chemical additives in them, just awful.
I kneaded dough on all this. I baked a roll. What can I say, chemistry has not gone anywhere. It was necessary to immediately throw out the food, and in fact it was expensive. and it was a pity. I wanted to save, but it was not necessary. Lesson.

[svetta]

svetta, exactly! Is he. Right now, two cutlets did not fit into the freezer tray. They were right there right away ... They poured sour cream over them and ... Well, in general, the khanum is full))))

[Taia]

I could not eat this cottage cheese and yogurt bought in the store. So I felt the chemical additives in them, just awful.

Taia, I understand and sympathize! I tried so hard to attach Greek yogurt, which strongly smells like starch, into cupcakes ... I was already ashamed of myself that I had prepared such a thing

Now I have vowed to try to add "fig" taste products to baked goods. Doesn't work well

I read that yogurt cannot be used for baking. Any other fermented milk is allowed, namely yogurt is not allowed.

[Belka13]

Belka13
Yeah? I have never met such information.
Well, okay.
I don’t buy store yoghurt and cottage cheese at all, but then someone confused me. Well, I will not take it from now on.

I read that yogurt cannot be used for baking. Any other fermented milk is allowed, namely yogurt is not allowed.

Why? And your home too?

that yogurt cannot be used for baking.

I have a very tasty yoghurt cake, why can't yogurt, I wonder

Girls, to be honest, read this information in some article about two years ago and accepted it as fact. Moreover, not long before that, some baked goods on a store-bought drinking yogurt turned out to be very cool. Not the bacteria there are some other If I find something on this topic, I will write. Maybe it only applied to store products?

I always have a little minced meat and I make meatballs, boats with pepper or lazy stuffed cabbage rolls in a cartoon. I add carrots, boiled buckwheat or rice, I can shred cabbage right away, I can put it in layers with cabbage or Peking. And the sauce must be with tomato paste or sour cream flour.

If I find anything on this topic, I will write. Maybe it only applied to store products?

Olya, I will really wait, because it is now more important to me than ever. I bake only with homemade low-fat yogurt

why not yogurt, I wonder

I, frankly, also at a loss. After all, famous pastry chefs have yoghurt-based pastries ...

I'll wait too, I'll listen

Oh, girls, sometimes you read such things in articles that you can't put them on your head. I don’t believe about yogurt, even if they wrote. How many people use it in baking and are alive and well. Vaughn Kara bakes and is happy to live. IMHO

I read that yogurt cannot be used for baking. Any other fermented milk is allowed, namely yogurt is not allowed.

Oh, well ... Well, we have yogurt and kefir. And what about the Bulgarians? One yogurt. Everywhere they use it And yet, sour milk differs only in bacteria. But in baking, they (sorry) all die. What's the difference on what the milk was fermented. Pannochka died anyway (almost C).
How they scared us with yeast, but it turned out that all this is a journalistic duck.
It seems to me that this horror story (with yogurt) is fake.

Moreover, not long before that, some baked goods on a store-bought drinking yogurt turned out to be very cool.

That's right. Half of the store-bought yoghurts are blueprints with starch, flavors and colors, not yoghurt. IMHO
No wonder that baking does not work on this rubbish.

I read that yogurt cannot be used for baking. L

Before, when I made yogurt in jars, one or two jars were constantly lost in the refrigerator. My husband did not eat much yogurt in jars, he forgot all the time. All this forgotten yogurt was always used in baking. I did not see any differences when compared with pastries with kefir.
Now the truth is that I have not had yogurt leftovers for a long time, because I started making yogurt just in a saucepan, and serve it differently. Now I don't have time to do it, but I have to buy kefir for baking.

[nila]

nila, Nelya,

but you have to buy kefir for baking

why not a kefir mushroom? Wonderful living healthy kefir ... Not needed - I threw the grains into the freezer. After the freezer, it becomes even stronger and kefirite is excellent!

[Sveta]

Sveta, not everyone is useful.

"Not all yoghurts are equally useful" - epitaph on the grave monument

[Svetlenki]

Svetlenki, Sveta, nooo, no one in our family will use this! I know I'm wrong, but I'm with neglect I have a prejudice against such living products
Therefore, I don't even try to make myself such beast mushroom. And nothing I can not overcome myself
It's like not a terrible love, from early childhood, to homemade milk. I will not take in my mouth not raw, not boiled. But we can easily eat milk porridge, cottage cheese from this milk
svettaoh, what a terrible epitaph

Girls, maybe not in the subject, but since we are talking about yoghurts. I tried to do it in a sogurt maker with different leavens. What can I say ... there is no enthusiasm from either. It is curdled milk that is curdled milk. I can't say how it should be, I was waiting close to the store. What's wrong? Or should it be?

[iris. ka]

iris. ka, yogurt is. Current bacteria other)

[Irina]

What can I say ... there is no enthusiasm from either. It is curdled milk that is curdled milk. I can't say how it should be, I was waiting close to the store.

Irina, maybe you just need to subtract time? I get an excellent thick yogurt from cold milk in exactly 6 hours in a yogurt maker, without a yogurt taste, and if it’s even tastier with baked milk! I like it when there is no acid in yogurt.

[Ira]

What's wrong? Or should it be?

Ira, the difference is in leavening and fermentation methods. See this thread for an overview What is the right name - yogurt, kefir, yogurt?

My texture is always dense, the spoon is worth it.

It seems to me that the texture depends on the fat content of the milk, the fatter, the thicker the yogurt.

Mostly yes. But from the leaven too.

[Ira]

Ira, the difference is in leavening and fermentation methods. See this thread for an overview What is the right name - yogurt, kefir, yogurt?

I went and got acquainted. Tatyana, it turns out as she said Ikra - yogurt is. If you do not tell the eater what is in the jar, then you might not guess.

[iris. ka]

If you do not tell the eater what is in the jar, then you might not guess.

iris. ka, oh, what eaters are unassuming, I already envy. My husband always determines the taste: whether it is bifivit, whether it is sour milk, or whether it is leavened with sour cream. Shop, says fu-fu. And the child does not eat the store. So for us there is a difference not only between homemade and store-bought, but also between homemade dairy products, and a fair amount. Maybe your starter cultures are not the right products for you? There are many of them: both acidophilus, and all sorts of bifivites, etc.

maybe I had a bad experience at all? I tried different leavens several times. Gave my mom a try. The taste is the same, the gusota is different.

[iris. ka]

iris. ka, Irina, can you try starter cultures from different manufacturers? And change the cooking algorithm? For example, I began to get a wonderful bifivitis when I started pouring milk with sourdough into hot ceramic cups, not cold ones. That is, it slightly reduced the cooking time, and the bifivit stopped peroxidizing from my zealous yogurt maker. Maybe you will find your secrets?

Oh, I also feel the difference in taste and the consistency is different. When they stopped carrying my favorite starter culture "My Yogut", I tried different ones (Vivo, Evitalia, some others, everything is not right, mostly not tasty). I found it in an Internet store with delivery more expensive, but what to do, but it's delicious for me. So I take different yoghurt from My own yoghurt and they have different tastes. I sometimes make them myself, as if yogurt from a children's dairy kitchen used to be like that.

[Tricia]

Tricia, for some reason I like bifivit more than anyone else. And a symbilact from Oursson. Looks like ice cream