Cottage cheese casserole with boiled condensed milk in a multicooker Brand 37501

Cottage cheese casserole with boiled condensed milk in a multicooker Brand 37501

Category: Dairy and egg dishes

Ingredients
cottage cheese 5%	600gr
boiled condensed milk	1 can (380gr)
eggs	3 pcs
starch	2 tbsp l with a slide
sour cream	2-3st l
vanillin
baking powder	1h l
sugar	2st l

Cooking method

• I found the recipe in my notes, where, when and where I got it I don’t remember ... I made my own changes and cooked it today. Delicious! And so, separate the whites from the yolks and beat with sugar into a thick foam. Combine cottage cheese, yolks, starch, vanillin and boiled condensed milk in a large bowl. If the cottage cheese is soft, tender (not dry), then sour cream can be omitted. Beat everything well with a mixer or blender and gently mix with the whipped egg whites. Put the curd mass in a greased multicooker bowl and bake on hand at a temperature of 120 * 60 minutes. After the signal, turn off the heating and do not open the lid of the multicooker for 30-40 minutes. Place the casserole on a plate. And Bon Appetit!
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Beauty and deliciousness! I will certainly do it tomorrow. Thank you!

What a plump casserole, Irisha! And in my Brand, on what mode can you tell me to cook?

Impressive casserole I want one! Thanks for the recipe! : flowers: Is there a difference_boiled condensed milk or not?

Irina, the casserole is just lovely. 🔗

[MariS Marish]

Thank you girls! MariS Marish try on baking, only the proteins separately, then it is better not to beat, but beat with a mixer all at once, just until smooth. In general, at 6050 on the program, there is a frying temperature of 120 *, but I don’t remember which one, I only remember that someone was baking an omelet of 10 eggs on it.

Is there a difference_boiled condensed milk or not?

Of course, the taste, color and even thicker it is much more than usual.

Girls, do not tell me, in the oven this will turn out and what to look for when to cook?

They do it in ovens, of course. I don't know what temperature to bake at. In cartoons, the temperature is desirable for casseroles 100-120 *, but in ovens .... maybe 160-180 degrees will do.

Girls, tell me, is this casserole moist, like a soufflé? otherwise I baked on a manual 120g. 1 hour and then it was turned off for 40-50 minutes. I opened it, but it did not rise completely damp. put on baking for 1 hour. Then the smell of baking began to be heard. After the signal, I look-the top is raw but does not stick. what to do? leave on the heat for 1 hour or take out? how to know if the middle is baked? oh, I'm waiting for an answer ...

It is not raw, the top does not brown in multicooker, you know about this? Lay a plate on top, a double boiler on it and gently turn it over. I have everything baked at 120 * in an hour. In the photo this is a kind of "pop to top" casserole

and is it normal to add baking powder instead of baking powder?

Girls, why do you need baking powder or soda in casseroles? I haven't added anything for a long time. neither does it affect the result.

then I won't add anything at all)))

Is there a difference_boiled condensed milk or not?

So I did it on a regular one and Panasonic 18, that's why it's so short.
For me, the taste is somewhat rubbery, but again it depends on the cottage cheese. I cooked at 0% fat, dry cottage cheese and slightly less proportions:
3 eggs;
a can of condensed milk;
500 g of cottage cheese;
2 tbsp. tablespoons of cornstarch (no slide);
a pinch of salt

Oh, rubber? Well, this is probably really from cottage cheese. I had an airy casserole, like a soufflé. Well, I hope next time, there will be boiled condensed milk and cottage cheese fatter, at least 1.8% ...

Ira, what a delicious casserole, and how I missed such a recipe.

In the morning, the casserole was delicious.

Ira, what a delicious casserole, and how I missed such a recipe.

Bake Olesya to your health!

The casserole was delicious in the morning.

And this pleases!

Irish, so lovely, just super! And I even have all the products in stock
Just what do you think it will turn out from the bold village or not? And then I was already completely desperate, in both cartoons, casseroles are rolled into cheesecakes, even with semolina, not to mention starch. Lately I've been baking only from the village - maybe this is the reason? Both there and there on the Baking program. I'll try it on the manual one, I'll put 110C in general, to be sure.

Nadia cheesecake turns out a casserole due to the high temperature on the baking program, it is better at lower temperatures, I even baked 100 *, only longer in time. From fatty cottage cheese, I generally do not get such an airy casserole. Then do not put sour cream at all and add a spoonful of semolina. And I will keep my fists and wait from you for a very good and tasty casserole!

yeah, thanks for the advice, in the evening I'll try to cook this yummy, and you can also skip the sugar? I do not like cloyingly sweet, there is a suspicion that from a can of condensed milk, there is also sugar butt will stick together will be too. Or is sugar obligatory as a protein fixer, but it is better to reduce condensed milk by the same couple of spoons, what do you think?

Come on, it won't stick together ... well, you will whip the whites, see for yourself how they will whip at least a little, so that more stable peaks are

okay, I persuaded, I will put sugar, but not all condensed milk at once, I will correct the sweetness with condensed milk
Thank you!

Better adjust the mass itself, it should be thick and airy (not pouring)

I came to report:
The casserole is super! Very tasty and completely savory, not sweet, of course, but quite in moderation. Sugar put the full norm, condensed milk too (I left only 1 sandwich - well, I love it) I put 2 tablespoons of starch and 1 incomplete semolina. But I still wrapped it in a cheesecake, but a little smaller than last time. Next time, apparently, I will bake at 100C and put in a little more semolina.In general, when I started to put the mass in the bowl, I thought that it was still a bit thin, but I didn’t put sour cream.
How it was:

Oh, also with a detailed photo report! Well, then it was not for nothing that I kept my fists for a whole day? Well done, everything worked out!
Nadyusha, just explain to me what you have ... so thin cottage cheese?

These are all the ingredients, mashed diligently with a blender (to reduce the fat content, I put 100 grams of 5% cottage cheese, and it was lumpy, the rest was rustic) except for whipped proteins with sugar, they are next to each other in a bowl. Although my condensed milk was dark brown (I cooked it for a long time), but some kind of liquid

Nadya is sooo thin, I always get much thicker mass, how would I explain to you well, "the spoon is worth it" and when I put it in the bowl, I have to level the top with a spoon.

What is our conclusion? Country cottage cheese is not suitable at all, or try to "weigh" it - but will it work? - he's so fat.

[1]

Why is it probably suitable for this ...

Good morning to 1 channel -Easter



Fatty cottage cheese - 500 g, sugar - 200 g, eggs - 4 pcs., Butter - 100 g, semolina - 1 tbsp. spoon, lemon zest, vanilla extract - 5 drops, salt, citric acid, raisins - 0.5 cups, almonds - 0.5 cups, candied fruits - 0.5 cups, white and chocolate glaze.
Whisk the whites into a thick foam with a pinch of salt and a pinch of citric acid. Mash the yolks with sugar.Mash cottage cheese with soft butter, zest, semolina and vanilla. Add whipped egg yolks and stir on low speed. Lay out the mixture of nuts, raisins and candied fruits. Gently add the whipped egg white and stir. Fill the mold with the curd mass almost to the top and place in the oven, heated to 175 degrees, for 45 minutes. Cool and refrigerate for 1-2 days. Cover with glaze and garnish with almonds.

Cooking in a slow cooker of course ... I liked it! Delicious! (1 hour 10 minutes on manual at 120 degrees)

no, well, it is clear that the product itself is good, and is suitable for other dishes, but it is for soufflés .. and I only take it for baking, since I can not eat village products in their natural form, it smells to me .. a cow

And also, it seems to me that in the Easter recipe from Channel 1, the middle also failed a little, even in the final photo you can see ..
but the taste is probably incomparable, from one list of products you can choke on saliva
I will copy now for myself!
Thank you!

To your health! And baked Easter is sooo delicious

Irisha !!! I'm with another thank you to visit you and with a casserole. This is such a delicious ... Delicate, moderately sweet. I usually eat casseroles with condensed milk, but I don't want to add anything to it. Baked in a small Redmond 01 for 2 packs of cottage cheese. First, I set it for 1 hour and 30 minutes, of course I put my nose in right away, it was up to the lid and fell off right before our eyes. It seemed to me that I still need to hold it on baking, I put it for another 30 minutes. As a result, a thin crust formed at the bottom. It does not spoil the taste, but I want it without it. Next time I'll try for 1 hour and 30 minutes and keep it heated for 30 minutes. And the next time is coming very soon! Patamushta is sooo delicious!

To Zhenya's health! You've got a pretty casserole. Only next time don't put your nose in there at all, it will be even better. During the process, you can't look in there, in no case Thanks for the photo Zhenechka, I'm glad you liked the casserole!

Of course, I won't poke my nose! You just need to first find out how long it takes to bake, and for this, you can't do without a nose! And it's curious what is happening there ...

And you try in Brand, you have 501.

I did it in a small one, because in the Brand I have to do it in large portions, and if in small portions, then the pies turn out flat, but I don't like that. I just like the baby that I made a small pie or casserole, ate it and you can make it fresh.
Do you think you don't want to stick your nose into Brand?

[Vernissage]

Hello everybody!!!

The second time I do it, I like the taste, but ... it does not rise into me in Panasonic. Vernissage, how many times should it increase in volume? And which spoon should it stand? Tea room or dining room? Well, it's just that the dining room is heavier ...

Hairpin, this casserole does not increase in volume at all, but I always get a thick mass, in all casseroles. Well, the "spoon is worth" is figuratively, of course, but when I transfer the mass to the bowl of mv, I level it with a spoon, since it does not spread itself, well, as very well whipped proteins, it keeps its shape.

[Vernissage]

Vernissage, but can I have two pictures next time - in the multicooker bowl before cooking, and after? Well, to get your bearings ...

The first time it was completely liquid, so the second time I added two tablespoons of flour. The consistency became something like thick sour cream ... the cottage cheese took granular ...

Oh, but a lot depends on cottage cheese, or even everything ... I buy cottage cheese in packs, well, here we have a very good local one there is a "Volga" 5%, if it is not there, then I take a "funny milkman" 5% or "grace" like also normal. In general, I think you just need to find a suitable cottage cheese for casseroles, tender, soft without grains and everything will work out.
I like a simple curd soufflé, without additives, I like it more, so when I still bake this one, I don't know ...

[Vernissage]

Vernissage, so here no one is in a hurry !!!

[vernisag]

vernisag Irina, thank you very much for the recipe! Very tasty casserole Liked by everyone.And my daughter is just delighted, and she usually eats poorly with us.
She baked in the oven at 150 degrees, hour by hour. I didn't add sour cream - the curd was soft. It seemed to me very similar to cheesecake in taste and especially in texture.

[LyuLyoka]

To health LyuLyoka! Sooo glad I liked it and everything worked out!
I am especially glad that the daughter approved, I know how difficult it is to please the daughters!

Good day! I ask for help from those who have already tried this recipe. I tried to bake this casserole today - it didn't work! That is, something, of course, came out, and even delicious - but the view. The problem is that I don't know - it's the curd, my crooked handles, or the appliance. I bought myself an assistant a couple of days ago - and now I can't be friends with her.
Specifically for the casserole - we sell cottage cheese of a very soft consistency, creamy, exactly what is called "quark" in Germany. We write this on the stove "soft", there are no grains at all. I have been using it for years when baking pies with filling like this casserole (only without condensed milk). Never managed to spoil. This casserole for 1 hour at 120 degrees was completely soft - it could not be removed from the bowl. I added time 2 times - 30 min and 20 min. More or less, although the edges were damaged during extraction. The casserole looks kind of damp. I did not add sour cream and one more thing - I took quail eggs (I temporarily try not to eat chicken eggs for certain reasons).

In general, I want the same beautiful, tall, plump casserole as in the photo in the title post. Help!

Don't be discouraged, Isolde
I hope you understand that in my photo there is a casserole, as they say, "butt to top"? The ruddy crust is what was on the bottom in the multicooker bowl.
I think your curd is a little thin, try putting in another tablespoon of starch and do not add sour cream. It is chicken eggs that are needed and the proteins should be very well beaten with sugar until stable peaks (they hold the casserole). When you take out the bowl from the multicooker, do not take out the casserole immediately, let it stand for 20 minutes in the bowl, and then put a light plate on the casserole, a double boiler on the plate and gently turn it over. That's all the wisdom, like nothing complicated

vernisag, thanks !!!
Next time I will definitely add starch and I will use chicken eggs - everything will be given to my husband and children. Yes, probably the quail eggs were not beaten enough, it is difficult to separate the yolks in them, a little got into the proteins after all. I didn't add sour cream, after all, the curd is already quite plastic. I already understood that the liquid evaporates more in the oven, and the CF stores relatively more liquid, and this must be taken into account. In the evening, I stewed meat with kohlrabi and also a bit too much sauce - they gave the vegetables some water, and the MV evaporated a little. And even earlier, the mannik according to the recipe came out of the attached book in a damp lump. And you are right, it is not necessary to immediately shake the casserole out of the bowl, I also try to let the pies cool, and then I shift.

Completed. And the husband very much approved the casserole, said that it was amazing (he really loves boiled condensed milk, but I certainly would not have thought of adding it to the curd). Thanks again !

And I brought the picture



thanks again

Wow! What a casserole .... great class! Thanks for the photo! And Th in the cartoon is not enough for your family?
Yesterday I called my sister and said that I am making a charlotte in the oven ... I ask, why not in a cartoon, is it very good there? Nooo, this maaalo tells us!
And I even have a lot of half of the multicooker