Curd Easter in Steba DD 1

Category: Easter
Curd Easter in Steba DD 1

Ingredients

Hard curd 500 g
Sour cream (I have homemade from Steba) 500 g
Chicken eggs 5 pieces.
Butter 100 g
Granulated sugar 100-150 gr.
Vanilla or vanilla sugar taste
Seedless raisins 80 gr.

Cooking method

  • Beat the eggs slightly, using a mixer at 1 speed, or by hand with a whisk. Not to foam, to homogeneity.
  • Soak the raisins in boiling water for 15-20 minutes.
  • Combine the cottage cheese (rub the cottage cheese through a sieve), sour cream, eggs and knead until smooth. Transfer to a bowl. Turn on the Simmering mode 88 * 30 min. When the mass is warmed up, cut the butter into it and stir until smooth. Add vanilla, raisins and sugar about five minutes before the end of the program. Mix everything.
  • Pour the mass into a sieve covered with gauze in 4 layers. Place the sieve in a bowl to drain the whey. Cover with a film, put the oppression not very large. In the refrigerator for 6-8 hours.
  • Then you can transfer the mass into special forms, condense.

Time for preparing:

30 min + time to prepare food

Cooking program:

Languor

Note

You can add nuts or any dried fruits to the mass.
I have leftovers, I managed to take a picture. Very tasty to use for filling into thin pancakes.

Antonovka
GTI Tatiana,
Oh, Tanya, the recipe is on time! And only hard curd has come across recently. Can you tell us about the sour cream in Shteba?
GTI Tatiana
Antonovka,
Helen, I always make my own sour cream. I buy cream, pour 800 gr into a jar, add 1 tbsp. a spoonful of natural sour cream, and then like yogurt. Heating program 38 * 6 hours. I put the jar in heated water up to 40 * on "shoulders". At the end of the program, immediately refrigerate. Next time I leave my spoonful of sour cream and do everything over again. Even with 10% cream, sour cream is very tasty.
Antonovka
GTI Tatiana,
Oh, I'll do it too
SV_lana
I propose a recipe for homemade sour cream, which I use myself: boil 0.5 liters of homemade milk, let it cool to room temperature, pour into an enamel container and add 200 grams of heavy homemade cream. Stir until completely dissolved. If you want more fatty sour cream, then you can add 1: 1 cream, i.e. 500 grams of milk and 500 grams of cream. Leave for 5-6 hours to sour at room temperature. Stir occasionally. When the milk thickens, the sour cream is ready. Put in the refrigerator.
GTI Tatiana
SV_lana [/ b
], Thank you so much. The case for homemade milk) You need to try
"add 200 grams of heavy homemade cream" - what is it that comes from your milk?
SV_lana
I buy heavy homemade cream at the bazaar and milk.
SV_lana
Have you tried to make baked cottage cheese for Easter? I can share the recipe. I bake it in a slow cooker.
kavilter
Tatyana, today I will try to make sour cream according to your recipe: there is cream and sour cream for sourdough. And when the cottage cheese is also ready by Thursday (today I will weigh it), I will also try Easter. Very timely recipes.
GTI Tatiana
kavilter,
Kira, try it. It's delicious and easy to make.
Ikra
SV_lana, be sure to share! I have not even heard of baked, it will be interesting. What kind of multicooker do you have?
GTI Tatiana
SV_lana,
Share your recipe in new recipes. Then everyone will see him
Fenya
: girl-yes: SV_lana, I want to know what baked cottage cheese is! The recipe for the studio, pliz!
SV_lana
I do not have a photo While I can write here, but we'll see. Would you mind?
SV_lana
Grandma's baked cottage cheese recipe.

1 kg of cottage cheese, 200 gr. plum butter, 5 eggs, vanilla, 0.5 kg of sugar
(try the taste, for example, I don't like very sweet ones), 0.25 kg of raisins.

The cottage cheese should be good, fresh and fatty (bazaar). It happens not
guess, and it will curl up when baked. Rub through a sieve or
knead well (you can skip it in a meat grinder) so that there are no lumps.
Beat eggs (yolk and white) with sugar (first beat the eggs, then
gradually add sugar), vanilla.
Stir the cottage cheese with soft butter, washed raisins and beaten eggs.
Lubricate the mold well with the drain. butter, sprinkle with pan. breadcrumbs or semolina,
lay out the curd mass.
The form must be filled 3/4 full.
Bake for about 2 hours at 150-180 degrees.
Fenya
Thank you! I will try to bake!
GTI Tatiana
SV_lanaWhich slow cooker did you bake in?
"It's still a curd casserole. Tastes like a casserole.
SV_lana
I used to bake in the oven, and now in the Redmond multicooker, the baking mode is about an hour + half an hour is the heating mode.
SV_lana
In mulvark, it turns out to be juicy and airy, like a soufflé. Here are just a pale top ...
SV_lana
Fenya, I highly recommend, as a child I only ate it on Easter.
Galleon-6
Oh how interesting
Zvezda askony
Quote: SV_lana

I used to bake in the oven, and now in the Redmond multicooker, the baking mode is about an hour + half an hour is the heating mode.
Do you bake in the form?!?

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