For the first time, cottage cheese cream appeared in Russian cuisine at the beginning of the 15th century in the form of cottage cheese Easter. There are many recipes for making curd cream.
Curd cream is a great filling for cakes, pastries, muffins, Pancakes. It is used independently as a dessert, which can be varied in every way with fruits (banana, pear, tangerine), berries (strawberries, blueberries, raspberries, currants), chocolate, syrup.
Curd Cream - General Cooking Principles
Consider the types of curd creams and methods for their preparation.
All types of curd cream are divided into two types - raw and custard. Their composition is almost the same, only the cooking technology is different.
The main component of the curd cream is - curd, which must be fresh. When cooking raw curd cream, the curd is not subjected to any heat treatment, and for custard, the curd is put in a water bath.
For any cottage cheese cream, be sure to grind through a sieve, mince or beat in a blender. Cottage cheese should turn out without lumps, become homogeneous mass.
Recipe 1. Creme brulee cottage cheese
Delicious ice cream - will delight your baby.
Ingredients:
• Milk - 50 ml.
• Cottage cheese - 200 gr.
• Condensed milk - half a can.
Method of preparation
The first thing you need to grind curd through a sieve, you can twice, so that there would be no lumps. Then mix cottage cheese and condensed milk thoroughly with a mixer or in a blender. Then add the milk, and mix.
Next, distribute the curd mass in molds for ice cream or muffins. And send in the freezer. To sustain not less than 2 hours. Enjoy your meal!
Recipe 2. Nut-chocolate cake with curd cream
Ingredients:
For sponge cake:
• 3 eggs.
• 100 g sugar.
• 50 ml of vegetable oil.
• 150 g of flour.
• 10 g baking powder.
• 1 pack vanilla sugar.
• 2 tbsp. l cognac.
• 100 g of Greek nuts. • 4 tbsp. l cocoa powder.
For curd cream:
• 1 egg.
• 300 g of cottage cheese.
• 50 g of powdered sugar.
• 15 g vanilla powder.
Decoration:
• 150 g - canned cherries.
Method of preparation
Cooking cream:
Curd mash through a sieve or smash with a blender, add the egg, powdered sugar and vanilla powder. Mix everything well.
Cooking dough:
Beat eggs with sugar into lush foam, add vegetable oil, beat again. Next, in a separate bowl, mix the dry ingredients. Add crushed nuts, mix everything well and pour in the egg mixture, gently stirring with a wooden spatula.
We take a square small form, it is necessary to cover it with baking paper and fluff it with butter or vegetable oil. Pour the dough into it. On top of it using a pastry syringe draw a grid or any other pattern of curd cream.
Put in a preheated oven 180 gr. for 35 minutes. Decorate with cherries and sprinkle with powdered sugar.
Recipe 3. Curd cream for eclairs
Eclairs - incredibly tasty, but high-calorie dessert, because it is made with oily fat cream. But as a lighter version of the filling, you can use a gentle curd cream. It tastes flawless.
Ingredients:
• 200 gr. cottage cheese;
• 1 cup powdered sugar;
• 200 ml of cream;
• Vanillin.
Method of preparation
Prepare the cottage cheese, pereterev through a sieve, add the icing sugar and mix well. Then add the whipped cream, vanilla sugar or vanilla essence, beat with a mixer, you need to make curd cream with air. Then use a pastry syringe or pouch to fill the eclairs through a small hole or side cut.
Recipe 4. Kids' muffins with cranberries and curd cream
These cupcakes are perfect for baby food, your child can also participate in their preparation. Cupcakes can be cooked in a slow cooker for a couple, which makes them most tender and healthy.
Ingredients:
• 170 ml of kefir or drinking yoghurt;
• 150 grams of flour;
• 50 grams of butter;
• 50 grams of cane sugar (10 grams per cream);
• 3 pieces of quail eggs or 1 chicken; • 1 teaspoon baking powder;
• 30 grams of cranberries (10 grams for cream);
• 2 grams of turmeric;
• 100 grams of cottage cheese.
Method of preparation
First, sift the dry ingredients through a sieve and mix them. Next, beat the eggs with softened butter and yogurt (kefir), add sugar.
Combine the liquid mass with the dry ingredients and add the cranberries. Stir the dough until smooth and lay it in molds.
Cooking in a slow cooker for a couple of 30 minutes. Open the multivarker and check the cupcakes for readiness with a toothpick. Let them cool.
To get the curd cream you need to beat the curd with the mixer, the remaining sugar and the cranberries until smooth.
Decorate the muffins with cream using a pastry syringe, complete the picture with cranberries.
Recipe 5. Salmon with curd cream
Ingredients:
• 2 steaks or salmon fillets;
• 2 tbsp. spoons of olive oil;
• Quarter lemon;
• salt, lemon pepper;
• bunch of greens;
• 200 grams of cottage cheese 0-2%;
• 125 grams of natural yogurt.
Method of preparation
Squeeze out lemon juice, mix with olive oil and spices. Rub the fish with this mixture on both sides and place it in portions on the foil. Foil is better to fold in two layers. Well turn the fish in foil envelope and put in the oven, preheated to 200 degrees for about 20 minutes.
To cook the curd cream, it is necessary to chop the greens finely. Salt cottage cheese, knead with a fork, add greens and a glass of yogurt.
We take salmon from the oven and serve it with curd cream.
Recipe 6. Curd cake cream
This cottage cheese cream is perfect for cakes, which are based on sponge cake.
Ingredients:
• cottage cheese (9-18% fat) - 200g;
• sour cream (20-25% fat) - 400 ml;
• sugar - 200g.
Method of preparation
Cottage cheese need to grind through a sieve, twist through a meat grinder or whip with a bleneder. Add sour cream and sugar until smooth. The cream can be varied vanilla, walnut or almond, which must first be crushed.
Recipe 7. Curd cream for delicious eclairs
Eclairs are air buns that are filled with air cream.
Ingredients:
• one pack of medium fat cottage cheese (200 gr.)
• a glass of powdered sugar - approximately 200-250 grams;
• cream of the highest fat content - 200 ml;
• essence of vanilla 2-3 drops or a pinch of vanilla powder. (not sugar)
Method of preparation
Very important! Cottage cheese tends to deteriorate rapidly, and at the same time it becomes not useful, but dangerous. On this basis, it is necessary to strictly check the freshness of all products.
Begin the cooking process. We spread the cottage cheese from the pack into a wide cup. Take a fork and rub it with powdered sugar. After dissolving the powder, pour in the cream and continue to rub. After that, drip vanilla and continue to beat the mixer already. Thanks to the quick turns of this device, the cream will be airy and homogeneous. Beat until necessary until the cream is sufficiently airy and will not gradually settle. Ready cream is placed in a special pastry envelope or bag. You can put the cream in eclairs or decorate the cake.
Recipe 8. Curd cream for impregnation of sponge cake
Sponge cake is a porous dough that needs to be soaked. Therefore, the appropriate cream is necessary.
Ingredients:
• 100-150 grams of butter;
• 100 grams of sour cream;
• 100 grams of fat cottage cheese of the best freshness;
• for flavor and aroma, you can add orange zest and vanilla.
Method of preparation
This recipe is both simple and complex. All components together with sugar and vanilla are placed in a cup. Then proceed to grinding and grinding the foundation of the cream. First you just need to stir the cream until smooth. For this we use the minimum speed. Then gradually increase the mixing speed. We continue to beat until the cream is airy and dense at the same time. The finished cream retains the waves formed by the mixer for a long time. Now you can apply the cream. Its main use is impregnation of biscuit cakes, it keeps its shape poorly. They can coat the edges. It is easy to apply and does not trickle down. However, the flowers from this cream does not work.
Recipe 9. Curd cream for sour cream sponge cake
Ingredients:
• One pack of commercial low-fat cottage cheese (200-250 grams);
• 200 grams of medium-sized sugar;
• two glasses of sour cream with the biggest fat content - 20% fat content 400-420 grams;
• 50 grams of sweet creamy 72% butter;
• To enhance the taste, you can add a mixture of nuts.
Method of preparation
We spread the foundation of the cream - cottage cheese. Rub it with a fork until smooth. Next, pour in sour cream and mix with sugar. Now you can take the mixer and beat the mixture more intensively.
In order to make the cream tastier, you can add crushed nuts. The best option would be a mixture of almonds and walnuts. Nuts can be pounded to the state of butter or lightly chopped - this is to your taste. Add the nuts and continue to beat.
Then put 50 grams of softened butter in the cup. If the cream does not get thick enough, it can be artificially thickened with gelatin or a spoonful of starch. Gelatin before adding must be melted in a small amount of water.
Do not feel sorry for the cream, all the pieces of biscuit should gently sink in it. Leave the cake to soak for 30 minutes.
Recipe 10. Curd cream for an air soufflé
One of the most delicious varieties of cake is a souffle.
Ingredients:
• clean, possibly boiled, water 120 ml;
• two packs of cottage cheese (450 grams);
• one pack of gelatin (20 grams);
• natural (without flavoring) yogurt (500 ml);
• icing sugar one cup or 8 tablespoons.
Method of preparation
Start cooking with gelatin. Soak it in cold water with a volume of about 200 ml. it should swell for at least 30 minutes. Next, melt it over low heat, but in no case do not boil.
Remove the hot mixture, and let it cool down, but do not frost. Then add powder and yogurt. Beat everything until a homogeneous mass and until it becomes air like a cloud. Add the rest of the components. We continue to beat. The cream turns out very dense and elastic. Take the base of the cake, put it in the form and pour the cream.
Cake freezes in the refrigerator for 4-6 hours.
Recipe 11. Curd cream with condensed milk for waffles
Very tasty cream for wafer rolls or cake from wafer cake layers.
Ingredients:
• a whole pack of high-quality butter - 200 grams;
• two packs of coarse grain curd - two 200 grams each;
• half a can of condensed milk 100-150 grams;
• half a cup of powdered sugar - 100 grams;
• bag of vanilla sugar 10-20 grams.
Method of preparation
To work, the oil must be softened. The easiest way is to leave it for an hour at room temperature. When the oil is sufficiently subtle, combine it with condensed milk and beat. In the process of mixing add vanilla, powdered sugar. We continue to beat until perfectly white and airy consistency.
Next, you need to take the curd and grind it until smooth. Then add it to the already whipped mass. We continue to beat at the highest speed for about 15 minutes.
Put the cream in the fridge for one hour.
Pack the cream into tubes with a spoon or from a special package.
By the way, this cream keeps its shape perfectly and can be used to create decorative elements.
Curd Cream - Tricks and Tips & Tricks
How to choose a good cottage cheese?
1. If you buy cottage cheese in a store, then you must pay attention to its shelf life - it should not be more than two weeks.
2. The composition should be only milk and ferment, without other additives.
3. The name should be “cottage cheese”, and not cottage cheese, curd mass, etc.
If you use cottage cheese, then the metabolism is normalized, the nutrition of all the cells of the body with nutrients improves. increased hemoglobin levels in the blood.
