Curd balls

Curd balls

Category: Bakery products

Ingredients
Wheat flour
Sugar	1 tbsp.
Egg	2 pcs.
Soda quenched with vinegar	1 tsp
Store cottage cheese	1 pack

Cooking method

• I find it difficult to write flour in grams, because it was thrown by the eye. And you need so much so that you can roll balls with your hands.
• Then pour a lot of vegetable oil into the pan, roll up the balls and throw them one by one. Cook until golden brown, (they themselves are so cool to spin) and then into a bowl and sprinkle with powdered sugar.
• 
• 
• 

Note

That's all ........ bon appetit !!!!!

Makhno, so it seems like these are cheesecakes, only very sweet (a glass of sand) and deep-fried, not in a frying pan?

They don't taste very much like cheese cakes. And it doesn't matter what you call them, the main thing is that they are very tasty

If there is less sugar, and not fry, but boil, you will get lazy dumplings. Well destroyed with sour cream.

Not at all like

And then there are cheesecakes or dumplings In cheesecakes, by the way, soda is not added
These are real curd donuts, my mother made them in my childhood.

Thanks for the childhood recipe. (y) I was looking for him for a long time, but my mother forgot how she did it.

[that's a completely different story!]

I also bake such donuts, though slightly different proportions. They need to be made small, they inflate when deep-fried when frying (you can see this in Makhno's photo) and turn out to be very, very tasty and do not regret the sugar powder!

And dumplings and cheesecakes are also very tasty, but as they say that's a completely different story!

Another unexpected joy for me today is the recipe for curd balls. My mother-in-law did them, but I, you bastard, did not learn while I could. I thought the recipe was lost. Thank you, Makhno! When will you do the next time - estimate, please, how much (well, at least approximately!) It took the flour, from which "start".

I subscribe to the previous post - to hang the hop in grams? I really want to make these on the next weekend (also in childhood, my grandmother made yummy !!!) She added fermented baked milk in them, unfortunately, the recipe was not preserved

If there is less sugar, and not fry, but boil, you will get lazy dumplings. Well destroyed with sour cream.

Nope, for lazy dumplings, you don't need to put soda and extinguish it with vinegar. Otherwise, they will disintegrate during cooking.
And in these cheese donuts, instead of soda quenched with vinegar, I put baking powder. I also have this recipe from childhood

[Caprice]

Caprice , is your recipe very different? Or is it the same? This is me all to one: how much flour?

[Lydia]

Lydia, I'm putting it on the peephole. Stir in flour until the dough is so consistency that you can sculpt balls. But not tight, but soft.

[Caprice]

Caprice, I'll try by eye ... I would even borrow this very eye ...

[Lydia]

Lydia, then do not load, try to touch And you will not need eyes. Just do not overdo it. It is better to add flour little by little. The dough should be soft, light so. As soon as you feel that you can already try to mold the ball - blind and fry in oil / deep fat. If it works out, make the rest. And the second time it will turn out by itself

And I have a completely different recipe. It and I and my friends have done it repeatedly. It is called "Curd Baursaks" (donuts in Kazakh).
For 1 pack of cottage cheese (250 g) 1 teaspoon of baking soda, 3 eggs, beat with a fork. Add 5 tbsp. tablespoons of sugar (no top), 8 tablespoons of flour. Knead the dough. Let it stand. Roll out the bundles, cut into small pieces (1.5 phalanges of the finger), roll them round. Deep-fry until golden brown. Sprinkle with icing sugar when serving (if desired). Bon Appetit!

And I have a slightly different recipe for such balls.
1 cup flour
200gr. curd
3-4 eggs
1/2 cup sugar
soda vinegar
The dough turns out to be liquid and is poured into the pan with a teaspoon. The balls are very delicate. And on top, I lightly coat them with honey.

I also make these balls. We eat them with sour cream, it's very tasty. And if you take melted cottage cheese, it turns out to be a fairy tale.

[Candy cane]

Candy cane, Did you mean ghee? If cottage cheese, how is it made?

[Candy cane]

Candy cane, Did you mean ghee? If cottage cheese, how is it made?

In my market they sell two types of cottage cheese: ordinary and baked. Melted cottage cheese tastes sweet, the consistency is like a thick cheese mass, the color is yellowish. I don't know how it is prepared, but it tastes better than ordinary cottage cheese.

I see it was not in vain that I put out this reception .., although my wife laughed at home when I ran around her with a camera down.
About flour, next time we will take into account, I will ask my spouse to measure it. But I think this is superfluous ... it is necessary to pour in a drain, it is necessary for the balls to roll

And here is my recipe:
500 gr of cottage cheese
3-4 eggs
2 tbsp. l. Sahara
soda, salt
flour (by eye)

Take the dough with a teaspoon and deep-fry it.
Bon Appetit!

Delicious curd balls. I brought such a recipe about 30 years ago from the Ivano-Frankivsk region. She also put the flour on the eye, but she did not put it on a spoon to fry it in butter, but rolled it into balls. I haven't done it for a long time, I forgot. Thank you, Makhno, reminded the recipe.

I'm putting it on the peephole. Stir in flour until the dough is so consistency that you can sculpt balls. But not tight, but soft.

I also do it "by eye", the family really likes it. But once they "fired" at me like that, oil splashed all over the kitchen .... That she threw and fry. What is the reason, I cannot understand, moisture, I think, did not get into the oil, why? Cottage cheese?

And I do not put eggs in such balls at all - then less flour is required and they turn out more tenderly and a more curd taste is felt.
I get it like this
cottage cheese 1 package
3/4 cup flour
sugar - to taste
1/2 teaspoon salt
1/2 teaspoon soda

Baked.



But not that I did something wrong, it is not the way it should be ... Inside the damp dough ... Tasty, but the feeling of not roasting inside does not leave ...

[Hairpin]

Hairpin

This means that you either fried them over high heat, or shifted the sugar and they brown on the outside faster than they cooked on the inside. What was the temperature of the oil and what recipe was used, tell me and it will be clear.

Structure;
store cottage cheese 1 pack
eggs 2 pcs
sugar 1 cup
soda quenched with vinegar 1 tsp.
But I find it difficult to write flour in grams, because they threw it on the eye.
And you need so much so that it would be fashionable to roll balls with your hands

First.
She poured oil into the coffee maker and first waited until it boils ... And then she threw one for the experiment, and it turned brown. Well, all the rest and left in turn. The temperature of the oil was not measured (nothing) ... Really without a thermometer in any way? But what about the Kazakhs? They probably fried without a thermometer ...

First.
She poured oil into the coffee maker and first waited until it boils ... And then she threw one for the experiment, and it turned brown. Well, all the rest and left in turn. The temperature of the oil was not measured (nothing) ... Really without a thermometer in any way? But what about the Kazakhs? They probably fried without a thermometer ...

In my opinion, there is a LOT of sugar in this recipe, and you can do just fine without a thermometer. I've been frying pasties, whites and similar balls in deep fat, first preheated, and then 6-7 out of 9 positions of the fire control knob on the stove, that is, all these products should be cooked on medium or slightly more than medium heat. Otherwise, it is they who will very quickly turn red on the outside and will not have time to cook inside. On medium heat, everything is perfectly fried inside.

[Anastasia]

Anastasia, and options for my salvation exist? And then I want to put them in the microwave, and then in the double boiler ...

[Anastasia]

Anastasia, and options for my salvation exist? And then I want to put them in the microwave, and then in the double boiler ...

If I chose, I would rather choose a microwave, some microwaves, without a grill.

I went to try on a couple ...

[Anastasia]

Anastasia, this thread has five recipes:

The first from Makhno
Structure;
store cottage cheese 1 pack
eggs 2 pcs
sugar 1 cup
soda quenched with vinegar 1 tsp.
But I find it difficult to write flour in grams, because they threw it on the eye.
And you need so much so that it would be fashionable to roll balls with your hands
Then pour a lot of vegetable oil into the pan, roll up the balls and throw them one by one. Cook until golden brown, (they themselves are so cool to spin) and then into a bowl and sprinkle with powdered sugar.

Second from Lola_Press
And I have a completely different recipe. It and I and my friends have done it repeatedly. It is called "Curd Baursaks" (donuts in Kazakh).
For 1 pack of cottage cheese (250 g) 1 teaspoon of baking soda, 3 eggs, beat with a fork. Add 5 tbsp. tablespoons of sugar (no top), 8 tablespoons of flour. Knead the dough. Let it stand. Roll out the bundles, cut into small pieces (1.5 phalanges of the finger), roll them round. Deep-fry until golden brown. Sprinkle with icing sugar when serving (if desired).

3rd from Larisa 888
1 cup flour
200gr. curd
3-4 eggs
1/2 cup sugar
soda vinegar
The dough turns out to be liquid and is laid out in a saucepan with a teaspoon. The balls are very delicate. And on top, I lightly coat them with honey.

Fourth from CandyIra
And here is my recipe:
500 gr of cottage cheese
3-4 eggs
2 tbsp. l. Sahara
soda, salt
flour (by eye)
Take the dough with a teaspoon and deep-fry it.

Fifth from Anastasia
I get it like this
cottage cheese 1 package
3/4 cup flour
sugar - to taste
1/2 teaspoon salt
1/2 teaspoon soda

Sixth from Kroshi

Wheat flour-5 cups
Fresh yeast-10 gr.
Salt-10 gr.
Sugar-2 tbsp. l.
Melted bacon (for frying) -150 gr.
Yield: 90 pieces, 10-15 gr.
Yeast dough with a liquid consistency is prepared from flour, water, sugar and salt
and leave it for 20-30 minutes for proofing. After that, adding flour, knead the steeper dough, and immediately roll it out in the form of sausages, cut them into pieces weighing 15 grams, roll them into balls and fry in boiling fat.
I always did it strictly according to the recipe (usually half a portion), with only one caveat - fried in boiling vegetable oil.
The recipe is taken from an old book "Culinary Recipes", 19-shaggy (as well as the book itself) year of release ...

I want to make a second try. Advise where to start?
And, perhaps, baursaks (the word liked it) to throw in cold oil and put on fire? And shoot when they get gold?

[Hairpin]

Hairpin just don't put the dough in cold butter.

[Hairpin]

Hairpin

I can only be responsible for my recipe, because I just haven't tried others and, accordingly, I can't even say what and how it will turn out.
I like my recipe (it is given on the same page above), as I already wrote, by the fact that there are no eggs in it and, accordingly, the dough is thick because of the cottage cheese, and not because the flour has to swell to compensate for the moisture of the eggs and make the dough fit into balls. Well, as a last resort, if you want to be on the safe side, you can put 1 egg, but then you will have to take more flour.
But I would not recommend putting products in cold oil - they will be very saturated with oil and will be greasy.

Can I put in 5 kopecks again?
Before heating the oil for deep-frying, pour 1 tbsp. l. vodka. The dough, which will be deep-fried, is also fried.
This will help the oil absorb even less.

[Qween]

Qween
Wow ! Live and learn ... This is the first time I hear about such a trick (with vodka) ... I will definitely use your advice! Thank you!
Hairpin
I used to bake baursak very often (while still a schoolgirl, when I allowed myself to eat such goodies), but I have a completely different recipe.It was delicious ! And they prepare quickly!

[Crochet]

Crochet, you are welcome !
What's your recipe?

[Qween]

Qween
here you are ...
Baursak
Wheat flour - 5 cups
Fresh yeast-10 gr.
Salt-10 gr.
Sugar-2 tbsp. l.
Melted bacon (for frying) -150 gr.
Yield: 90 pieces, 10-15 gr.
Yeast dough of liquid consistency is prepared from flour, water, sugar and salt
and leave it for 20-30 minutes for proofing. After that, adding flour, knead the tougher dough, and immediately roll it out in the form of sausages, cut them into pieces weighing 15 grams, roll them into balls and fry in boiling fat.
I always did it strictly according to the recipe (usually half a portion), with only one caveat - fried in boiling vegetable oil.
The recipe is taken from an old book "Culinary Recipes", 19-shaggy (as well as the book itself) year of release ...

Now I really wanted donuts-baursak, more than sleep.

I bought a thermometer !!!!!!!!!!!!!!!!!
So how much temperature should this oil have ???

I corrected my list.

People! Who-thread please tell me - how much is in grams "pack of store cottage cheese" in the first recipe?

In a pack 250 gr

In a pack 250 gr

Vooot, and we have 400g each, almost 2 times more

And I have 200 ...

... and I constantly buy cottage cheese in 200 gram packs.

how you infected me with donuts !!! for the second time I do it! well sooooo delicious !!!
here is my recipe:
cottage cheese 9% - 250 gr
butter - 50 gr
sugar - 8 tbsp. l.
eggs - 4 pcs.
salt - 3/4 tsp.
soda - 3/4 tsp.
flour - 12 tbsp. l. with a large slide (here it is necessary by eye - much thicker than for pancakes, but not tight, you don't need to knead it, it should reach for a spoon)
softened butter, sugar, salt and eggs, grind well, you can with foam (I used a submersible blender, I was too lazy to climb behind the mixer) then there the curd and also rub it well, until a homogeneous liquid mass. now add flour one tablespoon at a time. I'm lazy, I was lazy with my hands, so I strained the blender to the full, although in principle it is quite possible and I mixed soda with handles in one of the tablespoons of flour.
we take out a deep frying pan (you can in a deep fryer, you can in a saucepan - as you like), pour in the sunflower oil, heat it well and throw in the balls formed with the help of two dessert spoons. the balls should not be large so that they are well fried. You can also use teaspoons - I "raked" an approximate ball in dessert, not a full spoon, about half a spoon. the balls should sink in oil when thrown; during frying, they inflate and float, recessed by about half.
the beauty is amazing !!!! Now you can sprinkle donuts with powdered sugar, or you can pour honey syrup. I exhibit my "semi-finished product" - guests will be happy

Can I put in 5 kopecks again?
Before heating the deep-fat oil, pour 1 tbsp. l. vodka. The dough, which will be deep-fried, is also fried.
This will help the oil absorb even less.

I want to add about vodka .... maybe not in the subject.
If you add 2 tablespoons of vodka to the ear 5 minutes before cooking, then the smell of fish oil disappears (I personally checked it) and the ear turns out to be much tastier ..
P.S. And about the balls ... you need to fry on a small fire, then they are evenly fried

And I make curd balls, only stuffed. I put a teaspoon of blueberries each, it turns out so yummy

Kokosinka, can I have a question about technology? how do you get the jam into the batter? or do you make a cool dough?