Dense curd cream mousse

Category: Dairy and egg dishes
Dense curd cream mousse

Ingredients

Ryazhenka

Cooking method

  • Sorry for the importunity. But still, I decided to put out the cottage cheese from frozen fermented baked milk in a separate recipe. It is a million times tastier than frozen kefir cottage cheese.
  • I am ready to sing the praises of this crimson mass, it is so tender, airy and delicious. And the main thing is simplicity. Two flops, two floats and you're done!
  • 1. Freeze fermented baked milk.
  • 2. Defrost.
  • 3. EVERYTHING! Enjoy!
  • Dense curd cream mousse
  • Dense curd cream mousse
  • From 2 liters of fermented baked milk (House in the village), I got 650 grams of mass and approximately 1.2 liters of whey.

Note

Since it turned out a lot of cottage cheese, I baked a casserole according to Tanyul's recipe: Curd casserole "Tender" It turned out so rosy ... But it's better not to bother and cook with ordinary cottage cheese.
P.S. I have been cooking this casserole for many years, it makes me as delighted as the cottage cheese. It always works. Simply. Fast. Easy. Juicy. Gently. Everyone who has tried this casserole at our place is now preparing only it.

$ vetLana
Quote: Zebra
It tastes a million times more delicious than frozen kefir cottage cheese
Need to try. Made from kefir - did not like it
Tricia
ABOUT! Fine! This is exactly the recipe I need! Thank you
mamusi
I made such a cream the other day!
I don’t dare call it cottage cheese, but it’s delicious, this idea is already here, was in the air. And cream ~ cheese from 3 components sour cream ~ kefir ~ fermented baked milk.
Dense curd cream mousseHomemade cream cheese
(Crochet)
[/ table
Dense curd cream mousseCheese product a la "Cream cheese" (frozen)
(ANGELINA BLACKmore)
] That's what I did for yours. But I'll throw you here ...
Dense curd cream mousseFrozen fermented baked milk
(Zebra)

Therefore, I can confirm that it is delicious!
It's good that another separate recipe has appeared.
Valkyr
Bookmarked it! Thank you!
Deana
I love yogurt cottage cheese, now I'll try it from ryazhenka too, I've taken it to the bookmarks, thanks!
Albina
Tatyana, also for now bookmark 🔗
baba nata
Zebra, from kefir I've been doing it for a long time - let's try with fermented baked milk, it should be very tasty
Irgata
excellent taste cream curd from fermented baked milk, liked more kefir, not sour at all
gala10
Tatyana, thanks for the recipe! Did it, I really liked the curd. Delicate, delicious.
Dense curd cream mousse
From 900 ml of fermented baked milk, 267 g of cottage cheese was obtained.
Zebra
gala10/ Galina, I am very glad that you liked it.
A week ago I bought Varenets, but something did not work out and so that the product did not disappear, I also froze it. I didn’t like the curd after thawing, it’s not like that, although Varenets and fermented baked milk are very close ...
gala10
Quote: Zebra
didn't like it at all
I made cottage cheese from my kefir, also somehow not very good. But I liked this one made from fermented baked milk. And I would not say that this is a cream, I got exactly cottage cheese. Thanks again!
mamusi
gala10, Galya, what you have!)) Straight curd-curd, even lumps!
Nadyushich
I made curd from fermented baked milk, very tasty. Cream consistency. thanks for the recipe!
gala10
Quote: mamusi
curd-curd
Ritus, thanks! And vuuuusnooo ...
Zebra
And I've never got a straight curd-curd, so that with grains, there is always something pasty.




Nadyushich, HopeThank you for your rating. Only this cannot be called a recipe. So ... Idea ...
Nadyushich
Quote: Zebra
Nadjushich, Nadezhda, thank you for your rating. Only this cannot be called a recipe. So ... Idea ...
It doesn't matter what you call it, the main thing is that it is very tasty!
light_growths
Today I made this curd too !! Very simple and delicious !! Thank you so much)))
k @ wka
And I liked it gooooo much more than the cottage cheese.
Thanks for the recipe.
6% fermented baked milk is waiting in the freezer.It is so thick that it does not pour out of the bag, you can only eat it with a spoon.
Before that, I did only 4%.
Tomorrow morning I'll put it on a sieve, I'll come home from work in the evening, and heavenly delight will await me
Zebra
Quote: k @ wka
In the freezer, waiting in the wings 6% fermented baked milk
Wow. I have never seen 6% fermented baked milk here. Maybe she just didn't pay attention. I will look ...
k @ wka
If there are products of the Grodno dairy plant "Molochny Mir", and you should have a lot of Belarusian milk in a 0.5 liter tetra pack, then take it boldly
Zebra
But it is interesting, will the taste of the crushed curd cooked from 4% and from 6% fermented baked milk differ?
k @ wka/Galina, write your impressions after tasting.

We have met Belarusian products only under the brand name "Brest - Litovsk" (JSC "Savushkin Product").
k @ wka
Quote: Zebra
write your impressions after tasting.

I will definitely write.
"Savushkin Product" produces low-fat fermented baked milk. In any case, I have not seen more than 3.5% fat content. And it is very liquid, like skim kefir.
Oh! No, I saw 4% the other day, but it was very expensive, because in a new-fashioned packaging like a tetrapak-bottle. They launched a new packaging line, and the price, accordingly, skyrocketed. And I need fermented baked milk, not a beautiful package, which I will immediately throw away
Tricia
Girls, I tried this cream mousse! Delicious and turned out
And with garlic for sandwiches, and cheese curds in chocolate glaze. Next in turn is a dessert brick and a biscuit cake 😁.
And I also make super-awesome smoothies with drained whey and fresh fruit, add whey to a gentle omelet in a water bath! Very tasty and healthy
Zebra
Quote: Tricia
And with garlic for buters
Wow, an unexpected combination to try.

Quote: Tricia
add serum to a gentle omelet in a water bath
And this instead of milk?

Quote: Tricia
Next in line is a dessert brick and a biscuit cake
I made a casserole out of caked curd, I can't say which was tastier than with ordinary curd.
Tricia
Quote: Zebra
instead of milk?
I replaced a quarter of all milk with whey. I have a recipe for water omelet in my profile. bath - I do it with serum. The main thing is that it is not sour, otherwise the omelet will sour.

Quote: Zebra
I made a casserole from the caked curd,
For myself I will take 1/3 of low-fat cottage cheese and 2/3 of cinnamon cheese for casserole. My husband does not like grains of cottage cheese, but it is not always possible to grind or grind the cottage cheese well. And the crimson cream is immediately homogeneous and aromatic! So we are better than cottage cheese
M @ rtochka
Tatyana, I read, I read and I do not understand in any way. Defrost the fermented baked milk and that's it? Is it not necessary to heat (as for getting ordinary cottage cheese)? That is, just put it in a container and let it thaw?
And then I already froze the fermented baked milk, and then fell into a stupor
SvetaI
Daria, take a colander or any other container with holes, line it with a cloth, gauze or even paper napkins, put frozen fermented baked milk there, substitute a container for collecting whey and leave it alone until it thaws. And you will have a tasty treat!
M @ rtochka
Svetlana, merci, how simple it is, it turns out
Zebra
Quote: M @ rtochka
Tatyana, I read, I read and I do not understand in any way. Defrost the fermented baked milk and that's it? Is it not necessary to heat (as for getting ordinary cottage cheese)? That is, just put it in a container and let it thaw?

SvetaI/Svetlana I answered correctly. Curd can be obtained not only by heating, but also by freezing. Freezing seems to me more gentle. It is better not to take gauze, the ryazhenka has a sooooo delicate texture, it seeps out, even if you fold the gauze in several layers. Right here Frozen fermented baked milk with details. I'm not sure about paper napkins, I never did, I'm afraid they may dissolve.
SvetaI
Here
Dense curd cream mousseHomemade cream cheese
(Crochet)
wrote that they use paper napkins, so I think you can try for this recipe too. You just need good napkins. I want to try this method one of these days - I'll tell you what happens.
Zebra
Quote: SvetaI
what do paper napkins use
Here somewhere it was hovering that the hostesses were using sterile medical caps. Great idea!
Katko
another idea was thrown with organza
Zebra, thanks for the idea and praise for a healthy yummy)
I'm thinking of adding fermented baked milk with sourdough and then according to the scheme)
k @ wka
Quote: Zebra
But it is interesting, will the taste of the crushed curd cooked from 4% and from 6% fermented baked milk differ?
k @ wka / Galina, write your impressions after the tasting.
I am writing .... Different
Thicker curd and more yield. I didn't weigh, but it was also visually visible that more (I could not resist, to eat start to eat).
I baked a loaf on whey, super.

Quote: katko
another idea was thrown with organza

I fold it back on the organza, it's very convenient
Zebra
Quote: katko
I'm thinking of adding fermented baked milk with sourdough and then according to the scheme)
I wonder what happens.
M @ rtochka
Tatyana, I forget to say thank you, I have done it several times already, with tea and jam.
Thank you!!!
Can you use it as a cream? Smear the biscuit.
Zebra
M @ rtochka, Thank you. How is biscuit cream? Doubtful. M. b. If mixed with jam? But I didn’t try to do that, most often it doesn’t come to cooking, we eat it. Occasionally I do this for a small Frozen fermented baked milk
mamusi
Zebra, Tanya, brought a report
Very tasty and delicate cream turned out!
Dense curd cream mousse

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