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Cottage cheese glazed curd

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Cottage cheese glazed curd

I think there are not many people who do not like curd cheese! This is not just a delicious treat, but also very useful! The truth about the benefits of the purchase of the bars you can talk with the big stretch... So I suggest to cook them with your hands, and just two options with different fillings!


Cooking time- Number of servings-

Ingredients for Cottage cheese glazed curd




Step-by-step instruction of cooking Cottage cheese glazed curd


Step 1

I love curd cheese and I think they are a fairly healthy dessert. Husband hates cottage cheese, but the cheese always eats with gusto! About babies with silent, I think the cheese in this form, like all the kids! 
Offer to make two versions of cheese - curd with prunes and "potatoes" with condensed milk. 
The number of ingredients indicate approximately focus on their products, something may require more or less. 
The cheese must be crushed and turn into a homogeneous cheese mass. To do this, you can skip curd twice through a meat grinder with fine screen, sieve or punching in a blender with sour cream. Depending on how dry the cheese you use, the cream may need more or less. I put in the blender with cream cheese and shot pulsating movements. 
Then add sugar, stir until dissolved. Add soft butter and mix until smooth. Get tender, not greasy sweet creamy mass. Try it, then adjust the amount of sugar to taste. Too sweet should not be, even the frosting!I love curd cheese and I think they are a fairly healthy dessert. Husband hates cottage cheese, but the cheese always eats with gusto! About babies with silent, I think the cheese in this form, like all the kids!
Offer to make two versions of cheese - curd with prunes and "potatoes" with condensed milk.
The number of ingredients indicate approximately focus on their products, something may require more or less.
The cheese must be crushed and turn into a homogeneous cheese mass. To do this, you can skip curd twice through a meat grinder with fine screen, sieve or punching in a blender with sour cream. Depending on how dry the cheese you use, the cream may need more or less. I put in the blender with cream cheese and shot pulsating movements.
Then add sugar, stir until dissolved. Add soft butter and mix until smooth. Get tender, not greasy sweet creamy mass. Try it, then adjust the amount of sugar to taste. Too sweet should not be, even the frosting!


Step 2

Divide the mass into 2 parts - for each of our cheeses. 
Cookies (I usually use any remaining sand that is already there you do not want) to grind into very fine crumbs. Mix the crushed biscuits with half of the curd mass, add the cocoa. If these curds are not planning to treat children, for flavor you can add 1 hour. L. cognac or cream liqueur. You get a thick sticky, but delicious mass that will form "potatoes" stuffed with boiled condensed milk.Divide the mass into 2 parts - for each of our cheeses.
Cookies (I usually use any remaining sand that is already there you do not want) to grind into very fine crumbs. Mix the crushed biscuits with half of the curd mass, add the cocoa. If these curds are not planning to treat children, for flavor you can add 1 hour. L. cognac or cream liqueur. You get a thick sticky, but delicious mass that will form "potatoes" stuffed with boiled condensed milk.


Step 3

Further, you can use any fillings: raisins, dried apricots, chocolate chips, vanilla, etc. I love prunes. It took me about 10pc, which, if necessary, the need for stew in hot water, wash and chop (I checked with blender). 
Mix the prunes with the remaining half of the curd mass.Further, you can use any fillings: raisins, dried apricots, chocolate chips, vanilla, etc. I love prunes. It took me about 10pc, which, if necessary, the need for stew in hot water, wash and chop (I checked with blender).
Mix the prunes with the remaining half of the curd mass.


Step 4

We now proceed to the formation of cheese. The flat plate to tighten the film. Hands dipped in cold water, shape the cheese and spread on a dish. You can do this procedure in a tablespoon, spreading the mass from the dish and to form the shape. 
If the curd turned out watery, it can be pre-cooled for 15-20 min in the freezer, then form the cheese will be easier.We now proceed to the formation of cheese. The flat plate to tighten the film. Hands dipped in cold water, shape the cheese and spread on a dish. You can do this procedure in a tablespoon, spreading the mass from the dish and to form the shape.
If the curd turned out watery, it can be pre-cooled for 15-20 min in the freezer, then form the cheese will be easier.


Step 5

For the formation of "potato" stuffed, boiled condensed milk to put in kornetik, penetrate a small hole. Cottage cheese spread in a thin layer and to squeeze out kornetika strip condensed milk, close the top with the cheese mass. 
The finished dish with cheese and close foil on top (so as not to bruise the product, you can wrap that up in a plastic bag) and place in the freezer not less than 2H to complete curing.For the formation of "potato" stuffed, boiled condensed milk to put in kornetik, penetrate a small hole. Cottage cheese spread in a thin layer and to squeeze out kornetika strip condensed milk, close the top with the cheese mass.
The finished dish with cheese and close foil on top (so as not to bruise the product, you can wrap that up in a plastic bag) and place in the freezer not less than 2H to complete curing.



Step 6

Chocolate melt in a water bath or in the microwave for 10 seconds, stirring occasionally. Using two forks dipped frozen curd cheese, obtained very quickly, since a cold cheese chocolate immediately hardens. There is a place for improvisation, you can use dark, milk or white chocolate. But also make the pattern of white chocolate on the frozen dark glaze. I covered milk chocolate (white we just did not find it).Chocolate melt in a water bath or in the microwave for 10 seconds, stirring occasionally. Using two forks dipped frozen curd cheese, obtained very quickly, since a cold cheese chocolate immediately hardens. There is a place for improvisation, you can use dark, milk or white chocolate. But also make the pattern of white chocolate on the frozen dark glaze. I covered milk chocolate (white we just did not find it).


Step 7

Ready curd cheese, each wrapped in a piece of foil candy and store in the freezer! 
Out of this number of products I got 18 large bars (for 9pcs. each)Ready curd cheese, each wrapped in a piece of foil candy and store in the freezer!
Out of this number of products I got 18 large bars (for 9pcs. each)


Step 8

I have every kind of cheese wrapped in different foil, so as not to confuse! 
To indicate the types you can also use colored ribbons - kids will love this package! Well, or just spread in different containers or bags and place in the freezer.I have every kind of cheese wrapped in different foil, so as not to confuse!
To indicate the types you can also use colored ribbons - kids will love this package! Well, or just spread in different containers or bags and place in the freezer.


Step 9

The finished cheese is to store in the freezer to pull out for 15-20 minutes before use. 

Because I had experience in the dairy industry and know the technology of production and sales of cheese, I recommend very careful with this product. Because cheese is a perishable product, as sweets with various fillings distinguish it podkosy the taste is very difficult, and poisoning of dairy products is very dangerous! But curd cheese perfectly stored in the freezer! After defrosting it is better to use during the day, longer be stored in unfrozen form. So better whip out of the freezer this amount of cheese, which immediately plan to eat. Moreover, they thaw very quickly, only have time to brew a Cup of tea and you can enjoy a delicious and healthy dessert from inventory Your freezer!;)The finished cheese is to store in the freezer to pull out for 15-20 minutes before use.

Because I had experience in the dairy industry and know the technology of production and sales of cheese, I recommend very careful with this product. Because cheese is a perishable product, as sweets with various fillings distinguish it podkosy the taste is very difficult, and poisoning of dairy products is very dangerous! But curd cheese perfectly stored in the freezer! After defrosting it is better to use during the day, longer be stored in unfrozen form. So better whip out of the freezer this amount of cheese, which immediately plan to eat. Moreover, they thaw very quickly, only have time to brew a Cup of tea and you can enjoy a delicious and healthy dessert from inventory Your freezer!;)