Curd paste recipes

[Curd paste:]

Curd paste recipes

Category: Dairy and egg dishes

Ingredients
Curd paste:
Cottage cheese	600 g
Whipped cream	0.25 tbsp
Sugar	200 g
Eggs	3 yolks
Nuts + 10 g almonds	100 g
Zest	2 tsp
Vanillin	1/2 tsp
Note + 10 g bitter almonds

Cooking method

• RULES FOR PREPARING RAW PASTE
• 1. When choosing cottage cheese, preference should be given to non-granular homemade cottage cheese, prepared in a cold way, and from purchased ones - fat-free cottage cheese, which has a very low granularity.
• 2. To grind all products not together, but in parts - either completely separately from each other, or in a certain sequence.
• 3. First, grind the curd. Add some powdered sugar to it, then add butter and sour cream. Grind the main part of the sugar with eggs, most often separately with the yolks, white.
• 4. Add the egg-sugar mixture to the butter-curd mixture and grind together, despite the fact that each of them has already been grinded separately.
• 5. The third tab is powdered spices mixed with a little powdered sugar.
• 6. The last to add to the paste is whipped cream or whipped whites, and sometimes both.
• 7. The final stage is the introduction of raisins, candied fruits, nuts into the paste. In this case, the paste is not rubbed, but only slightly mixed so that the raisins and other components are evenly distributed throughout the mass.
• RAW PASTE
• Hastily:
• cottage cheese - 600 g
• whipped cream - 0.75 cups
• sugar - 0.75 cups
• eggs - 1 tbsp. foam spoon
• vanillin - 1/2 tsp
• Raw pasta N1
• cottage cheese - 800 g
• oil - 200 g
• whipped cream - 1 glass
• sugar - 1 glass
• vanillin - 1/2 tsp
• Raw 2:
• cottage cheese - 800 g
• butter - 2 cups
• whipped cream - 2 cups
• sugar - 400 g
• eggs - 6 yolks
• vanillin - 1/2 tsp
• Full curd:
• cottage cheese - 1 kg
• oil - 200 g
• whipped cream - 1.5 cups
• sugar - 400 g
• eggs - 50 g of proteins
• zest - 1 tsp
• note - 100 g of raisins, 50 g of candied fruits.
• Simple paste:
• cottage cheese - 1 kg
• sour cream - 100 g
• eggs - 1 yolk
• Ordinary pasta:
• cottage cheese - 1 kg
• sour cream - 1/2 cup
• oil - 100 g
• whipped cream - 0.75 cups
• Nut butter:
• cottage cheese - 1.2 kg
• sour cream - 1 glass
• whipped cream - 1.5 cups
• nuts - 400 g walnuts
• Pistachio paste:
• cottage cheese - 1.2 kg
• oil - 200 g
• whipped cream - 4 cups
• sugar - 300 g
• eggs - 4 eggs
• nuts - 200 g pistachios
• Almond paste:
• cottage cheese - 800 g
• oil - 400 g
• whipped cream - 1 glass
• sugar - 200 g
• eggs - 3 hardcore eggs
• nuts - 200 g almonds
• zest - 1/2 tsp
• note - + 10 g bitter almonds
• Excellent paste:
• cottage cheese - 2 cups
• oil - 400 g
• whipped cream - 2 cups
• sugar - 2 cups
• eggs - 3 yolks
• zest - 2 tsp
• vanillin - 1/2 tsp
• candied fruits - 100 g candied fruits
• note - exposure for 2-3 days
• Egg paste:
• cottage cheese - 800 g
• oil - 600 g
• whipped cream - 1 glass
• sugar - 600 g
• eggs - 20 steep yolks
• vanillin - 1/2 tsp
• note - Rub for 1 hour.
• Candied pasta:
• cottage cheese - 1 kg
• oil - 200 g
• whipped cream - 1.5 cups
• sugar - 1 glass
• eggs - 3 yolks
• zest - 1 tsp
• vanillin - 1/2 tsp
• candied fruits - 200 g candied fruits
• Oil paste:
• cottage cheese - 2 cups
• butter - 2 cups
• whipped cream - 1.5 cups
• sugar - 2 cups
• yatsya - 2 yolks
• vanillin - 1/2 tsp
• RULES FOR PREPARING COOKING PASTE
• 1. Mix all components according to the scheme indicated for raw pastes. Each specific recipe indicates which products are to be mixed (sometimes some of the products - sugar, butter, spices and even a certain proportion of cottage cheese - are added to the almost finished paste at a later stage).
• 2. Put the resulting mixture in a saucepan over low heat and, stirring continuously, cook for 1 hour.
• 3. Then add the products specified in the recipe to the mass, stir again, cool (sometimes put on ice) and wrap in a clean linen napkin, preferably washed repeatedly (that is, less dense), and put under a press between two wooden planks or in a special wooden box-form and soak for 12 hours to 2 days.
• COOKED PASTE
• DAILY PASTA
• 1 kg of cottage cheese, 200 g of butter, 300 g of sour cream, 2 eggs, 1-1.25 cups of sugar, 0.25 teaspoons of vanillin.
• Grind cottage cheese, butter, sour cream and eggs in the specified sequence, without ceasing to stir, cook.
• Introduce the remaining components into the prepared mass, cool and place under a press for 1 day.
• SUKAT PASTA
• 800 g of cottage cheese, 125 g of butter, 1 cup of sour cream, 5 yolks, 0.75-1 cup of sugar, 0.5 cups of candied fruits, 0.25 teaspoons of vanillin.
• Pound cottage cheese, butter, sour cream, yolks and heat, stirring occasionally.
• Remove from heat as soon as it boils, put on ice, continuing to stir until it cools.
• Add the rest of the products, place under a press for 2 days.
• VANILLA PASTE
• 800 g cottage cheese, 100 g sour cream, 100 g butter, 1 egg, 200 g sugar, 0.25 g vanilla.
• Combine cottage cheese, sour cream, butter, eggs, sugar, heat, stirring, until bubbles appear. Add vanilla, place under a press for 15 hours.
• LEMON PASTE
• 1.4 kg of cottage cheese, 100 g of butter, 3 eggs, 200 g of sugar, 1.5 cups of cream, zest with 2-3 lemons.
• Squeeze cottage cheese (homemade) for 6 hours under a press, then grind with the rest of the ingredients, put on very low heat for 1 hour, stirring constantly and not letting it boil.
• Cool on ice, put under a press for 16-20 hours.
• RAISIN-NUT PASTE
• 600 g of cottage cheese, 200 g of butter, 400 g of sour cream, 4 eggs, 2 cups of sugar, 0.5 cups of almonds, 1 cup of raisins, 6 teaspoons of zest, 0.25 teaspoons of vanillin.
• Gradually grind all products from cottage cheese to sugar, add scalded with boiling water and peeled almonds and raisins (grind both), put on very low heat, covered with a flame divider, for 1 hour, stir without letting it boil. Then rearrange on ice (in the refrigerator), adding spices before this, cool and place under a press for 20 hours.

Note

"Russian cuisine", a chapter from the book "Cuisines of our peoples", V. V. Pokhlebkin

Among the sweet dishes of Russian cuisine, a very special place is occupied by cottage cheese pastes, which bear the old name - Easter. The largest number of Easter options was developed at the end of the 18th-19th centuries, and it appeared primarily at a rich table. The working people could afford such an expensive dish for that time extremely rarely, practically once a year, timed to coincide with a big church holiday, and even by the time milk appeared. In fact, curd pastes have nothing to do with religious rituals, and at the present time, when dairy products are generally available and are made everywhere all year round, they belong to everyday cuisine, especially since such products as sugar and butter included in them have long been ceased to be both rare and inaccessible in terms of foam.
There are two types of curd pastes - raw and custard, or warmed, there is another intermediate type - the so-called pastry pastes. They are all similar in composition to the main products, but each type differs in its technology.
The main products in pastes are cottage cheese, butter, sour cream, cream, sugar, eggs; additional - nuts, candied fruits, raisins and various spices (most often vanilla and lemon zest). Cottage cheese and sugar are present in all pastas. Cream, sour cream and butter are not always found at the same time, and eggs are used even less often, either whole, then one yolk, or separately proteins.
The technology of raw pasta is outwardly simple, it consists in mechanical mixing of all the products mentioned in the recipe. However, a strict sequence has been established in which the products are mixed and, in addition, mixing or grinding is carried out very carefully and for a long time, in some cases within an hour.
To obtain a custard paste, products are mixed and then cooked over very low heat for 1 hour, and some of the products are sometimes added later in raw form.
Pastes are called confectionery if only cottage cheese is cooked, and all other products are mixed raw. Confectionery also includes raw pasta, then baked in the oven, like flour products.After manufacturing, confectionery pastes are not pressed, as are raw and custard pastes.
In general, it must be said that during pressing of raw pasta, part of the nutrients is lost, therefore, from the point of view of rational use of products, it is better to do without pressing.
On the contrary, custards must be compressed (due to the release of whey).

Tanya, a hot topic on the eve of Easter! If it was in a different section, it would be easier to find.

[Ira]

Ira, Thank you! And in which section would it be more convenient to search?

Ritual and festive cuisine. It's about Easter ...

The matter for Easter is a temporary phenomenon. And we eat cottage cheese every day, that's just a pity that few people want to go into this topic
You still need to think about where to move the topic

Think you have more experience with these things.

What a great theme !! Admin, Tatiana, thank you very much.
Indeed, the topic would be raised. I would like to ask, have there been any new options since then?
I liked the "simple" one, as it is sugar-free, but maybe you can think of something in the cheese side? I have already earned a fantasy, I will try, thank you very much. How glad I am to have found this wonderful theme!