Recipes for children: cottage cheese dishes. Dishes for children made from cottage cheese Delicious dishes made from cottage cheese for children

You can prepare cottage cheese yourself to feed a child or for a diet menu.

Calcined cottage cheese
Bring milk to a boil and remove from heat. When it has cooled a little, add pharmaceutical calcium lactic acid or a 10% solution of calcium chloride dissolved in a small amount of boiled water with continuous stirring. Cool the curdled milk, strain through cheesecloth, and allow the whey to drain.

Milk – 350 ml, calcium lactic acid – 2 g or calcium chloride solution – 5 g.

Cottage cheese recipes

Lazy dumplings
Add an egg, mashed with sugar and butter, and flour to the pureed cottage cheese, mix everything thoroughly, roll into a rope, roll it in flour and cut crosswise into pieces 4-5 cm long. Place the dumplings in boiling salted water and cook until they float. . After this, transfer the dumplings to a frying pan greased with butter and place in the oven for 5 minutes.
Cottage cheese – 100 g, flour – 20 g, eggs – 1/2 pcs., sour cream – 10 g, sugar – 8 g, butter – 6 g.

Pasta with cottage cheese
Mix boiled pasta with cottage cheese, eggs, sugar, salt, place in a frying pan greased with butter and bake in the oven for 15-20 minutes.
Cottage cheese – 70 g, pasta – 50 g, eggs – 1/2 pcs., sugar – 5 g, cheese – 5 g, butter – 5 g.

Curd pudding
Wipe the cottage cheese. Grind the egg yolk with sugar and butter, combine with cottage cheese, mix, carefully fold in the whipped white. Place the mixture in a mold, greased with butter and sprinkled with breadcrumbs, place on a baking sheet with water and place in the oven for 20-25 minutes. Pour sour cream or fruit or berry syrup over the finished pudding.
Cottage cheese – 100 g, eggs – 1/2 pcs., sour cream – 20 g, syrup – 30 g, sugar – 12 g, butter – 8 g, crackers – 7 g.

Steamed curd pudding with raisins
Rub the cottage cheese, add sorted washed raisins, pounded yolk with sugar, to which added milk, semolina and melted butter. Mix everything thoroughly and combine with the whipped egg white. Place the mixture in a greased and breadcrumbed pan, close the lid and place in a large saucepan with water, the level of which reaches halfway up the pan. Place the pan in the oven for 40-50 minutes. Pour boiled cream over the finished pudding.
Cottage cheese – 100 g, semolina – 16 g, sugar – 16 g, eggs – 1/4 pcs., raisins – 30 g, cream – 10 ml, milk – 10 ml, butter – 5 g.

Curd pudding with carrots
Rub the cottage cheese, add sugar, flour, yolk, mix. Finely grate the carrots with butter in a small amount of water, after cooling, mix with the curd mass, add the whipped egg white, mix carefully, bake in the oven or in a water bath.
Cottage cheese – 100 g, flour – 10 g, sugar – 10 g, eggs – 1/4 pcs., carrots – 30 g, sour cream – 10 g, butter – 5 g.

Curd pudding with rice
To the pureed cottage cheese, add pureed viscous rice porridge, sugar, butter, egg yolk, salt, mix, add the beaten whites and mix carefully again. Place the mixture in a greased pan, spread sour cream on top and bake in the oven for about 30 minutes. Serve with sour cream.
Cottage cheese – 100 g, rice – 30 g, eggs – 1/4 pcs., sugar – 10 g, sour cream – 15 g, butter – 5 g.

Steam curd soufflé
Grind the pureed cottage cheese with the yolk and milk sauce, carefully fold in the whipped whites. Transfer the mixture into a greased form and steam until ready.
Cottage cheese – 100 g, eggs – 1/4 pcs., milk sauce – 30 g, butter – 3 g.

Cheesecakes with apples
Peel the apples and grate them on a fine grater. Grind the cottage cheese with sugar, mix with apples, add a raw egg, mix. Form cheesecakes from the mixture, roll them in flour and fry in butter. Serve with sour cream.
Cottage cheese – 75 g, apples – 75 g, flour – 15 g, eggs – 1/4 pcs., sour cream – 10 g, butter – 10 g, sugar – 8 g.

LAZY DUMPLINGS

To the cottage cheese that has been pureed through a sieve or passed through a meat grinder, add an egg, mashed with sugar and butter, and flour, mix everything thoroughly, roll into a rope, roll it in flour and cut crosswise into pieces 4-5 cm long. Place the dumplings in boiling water. salted water and cook until it floats. After this, transfer the dumplings to a frying pan greased with butter and place in the oven for 5 minutes. Cottage cheese - 100 g, flour - 20 g, eggs - 1/2 pcs., sour cream - 10 g, sugar -8 g, butter - 6 g.

Dumplings with cottage cheese*

Pass the cottage cheese through a meat grinder, add egg, sugar, salt, mix. Knead the dough from flour, water and eggs, leave it for 30-40 minutes under a thick damp cloth, then roll it out and cut out small circles. Place cottage cheese in the middle of each, join the edges and pinch. Place the dumplings in salted boiling water and cook at low boil until they float. When serving, pour over butter and sour cream. Cottage cheese - 100 g, flour - 50 g, eggs - 1/2 pcs., sour cream - 10 g, sugar - 5 g, butter - 8 g.

CHEESE DUMBLINGS*

Add egg, flour, semolina, sugar, part of the butter to the pureed cottage cheese, stir, roll into a rope and cut into pieces. Place the dumplings in boiling salted water and cook until tender. Serve with sour cream and butter. Cottage cheese - 50 g, eggs - 1/4 pcs, sour cream - 10 g, flour - 3 g, semolina - 3 g, sugar - 5 g, butter - 8 g.

Dumplings made from cottage cheese and oatmeal “Hercules”

Rub the cottage cheese through a sieve, mix with the egg, sugar, flour and oatmeal. Roll the dough into a rope, roll in flour, cut into pieces. Cook by dipping in boiling water for 5-6 minutes, then transfer to a greased frying pan, pour over sour cream and place in the oven for 5 minutes. Cottage cheese - 60 g, flour - 15 g, oat flakes "Hercules" - 12 g, eggs - 1/4 pcs., sour cream - 10 g, sugar - 5 g, butter - 3g.

COORD CREAM

Grind the egg yolk with sugar, add milk and simmer over low heat, without bringing to a boil. Then cool the mass and combine with pureed cottage cheese, add vanillin, butter, sour cream. Mix the mixture thoroughly and beat. Mix some of the sour cream with powdered sugar, beat into a thick foam and cover the curd cream with it. Cottage cheese - 100 g, milk - 20 ml, sour cream - 35 g, egg yolks - 1/2 pcs., butter - 10 g, sugar - 15 g.

CHEESE MASS**

Grind the softened butter with powdered sugar, then, gradually whisking, add the pureed cottage cheese. Cottage cheese - 100 g, butter - 10 g, powdered sugar - 10 g.

COOK PASTA

Rub the cottage cheese through a sieve, add powdered sugar, sour cream and mix everything well. Cottage cheese - 100 g, sour cream - 10 g, powdered sugar - 10 g.

CHEESE PUDDING

Rub the cottage cheese through a sieve or pass through a meat grinder with a fine mesh. Grind the egg yolk with sugar and butter, combine with the cottage cheese, mix, and carefully fold in the whipped white. Place the mixture in a mold, greased with butter and sprinkled with breadcrumbs, place on a baking sheet with water and place in the oven for 20-25 minutes. Pour sour cream or fruit or berry syrup over the finished pudding. Cottage cheese - 100 g, eggs - 1/2 pcs, sour cream - 20 g, syrup - 30 g, sugar - 12 g, butter - 8 g, crackers - 7 g.

BAKED COOK PUDDING WITH RAISINS*

Add sifted flour, mashed yolk with sugar, and washed raisins to the pureed cottage cheese. Beat the egg whites until thick foam and add to the prepared mixture. Place it in a mold, greased with butter and sprinkled with breadcrumbs, and bake in the oven for 25-30 minutes at a temperature of 170-200°C. Serve with sour cream, jam or fruit syrup. Cottage cheese - 100 g, eggs - 1/4 pcs., sugar - 16 g, raisins - 10 g, sour cream - 10 g, butter - 3 g, crackers - 5 g.

STEAM COOK PUDDING WITH RAISIN**

To the pureed cottage cheese add sorted, washed raisins, an egg yolk grated with sugar, to which milk, semolina and melted butter have been added. Mix everything thoroughly and combine with the whipped egg white. Place the mixture in a greased mold and sprinkled with breadcrumbs, close the lid and place in a large saucepan with water, the level of which reaches half of the mold. Place the pan in the oven for 40-50 minutes. Pour boiled cream over the finished pudding. Cottage cheese - 100 g, semolina - 16 g, eggs - 1/4 pcs, raisins - 10 g, sugar - 16 g, milk - 10 ml, cream - 10 ml, butter - 5 g.

COOK PUDDING WITH CARROTS**

Rub the cottage cheese through a sieve, add sugar, flour, yolk, mix. Finely grate the carrots with butter in a small amount of water, after cooling, mix with the curd mass, add the whipped egg white, mix carefully, bake in the oven or in a water bath. Cottage cheese - 100 g, flour - 10 g, sugar - 10 g, eggs - 1/4 pcs., carrots - 30 g, sour cream - 10 g, butter - 5 g.

COOK PUDDING WITH RICE*

To the cottage cheese, pureed through a sieve, add pureed viscous rice porridge, sugar, butter, egg yolk, salt, mix, add the beaten whites and mix carefully again. Place the mixture in a greased pan, spread sour cream on top and bake in the oven for about 30 minutes. Serve with sour cream. Cottage cheese - 100 g, rice - 30 g, eggs - 1/4 pcs, sugar - 10 g, sour cream - 15 g, butter - 5 g.

STEAM COOK SOUFFLE

Grind the pureed cottage cheese with the yolk and milk sauce, carefully fold in the whipped whites. Transfer the mixture into a greased form and steam until ready. Cottage cheese - 100 g, eggs - 1/4 pcs, milk sauce - 30 g, butter - 3 g.

COOK FROM KEFIR

Place the kefir container in a saucepan with cold water, put it on low heat and heat slowly. When the water begins to boil, the curdling of the kefir is complete. Remove the bowl with kefir from the heat and leave for a few minutes at room temperature so that the curd thickens slightly, then strain it through cheesecloth.

Cottage cheese is one of the first adult foods that babies are introduced to. It contains vital elements and is easily absorbed by a fragile body. And there are enough cottage cheese recipes for children to fill a whole cookbook.

Farm at home

Which cottage cheese is best to give to children? Every mother asks this question. The best option is a recipe for homemade cottage cheese for a child, which is easy to make in a slow cooker. Pour a liter of kefir with a fat content of 3.2% into the bowl, set the “Heating” mode with a temperature of 70 ° C for 40-45 minutes. If you need thicker cottage cheese, keep the kefir in the “Keep Warm” mode for another 10 minutes. The main thing is not to let it boil. As a result, the actual curd and whey are formed in the bowl. We hang it in a gauze bag in two layers for 20 minutes and squeeze out the liquid. In a multicooker cottage cheese recipe for children, you can also use milk and live yogurt for starter culture.

Curd hybrid

Cottage cheese pancakes for children are a delicious, time-tested dish. Rub 250 g of low-fat cottage cheese through a sieve. Add an egg beaten with 1 tbsp. l. sugar, 1 tbsp. l. sour cream, a pinch of salt and baking powder. In our recipe for cottage cheese pancakes for children, we add 1 tbsp. l. flour, but if desired, it can be replaced with semolina. Since we are preparing cottage cheese pancakes for children in the oven, we will use muffin tins for baking. Fill them with curd mass and place in an oven preheated to 180°C for 20 minutes. Before serving, pour honey or jam over the cheesecakes - the children will eat them without much persuasion.

Casserole the color of the sun

Casserole recipes for children are clearly appealing to little gourmets. Mix 2 eggs, 2 tbsp in a large bowl. l. sugar and ½ packet of vanilla sugar. Place here 300 g of grated cottage cheese, 2 tbsp. l. semolina and beat the ingredients with a mixer. For a rich taste and color, add diced apples and frozen berries to the dough. Place the resulting mass in a baking dish with foil or in portioned ceramic forms and place in the oven for 40 minutes at 180°C. Even picky people will like this elegant casserole; besides, the benefits of cottage cheese for children are revealed in its entirety.

Nostalgia for cheesecakes

Cheesecakes are loved by adults and children! Cooking is not very difficult, and the result is always above all praise! Yeast - 28 g - pour 200 ml of milk slightly above body temperature, but not higher than 42 ° C, and set aside for 15 minutes. Remove 170 g of butter from the refrigerator, cut into pieces, and let stand until it becomes soft. Sift 500 g of flour through a sieve. Add 1 egg, a pinch of salt, 1 tbsp to the milk. l. sugar, vanilla seeds (1 pod) and flour. Then butter. Mix the dough. Place the dough in a warm place for 40 minutes, covered with a towel. Prepare the filling: mix 50 g of cottage cheese, 50 granulated sugar, 90 g of sour cream, 1 egg. If there are lumps in the cottage cheese, rub through a sieve. If desired, you can add lemon zest or vanilla to the filling, as well as some raisins. Sprinkle the work surface with flour. Divide the dough into 14 parts, roll into balls, flattening them slightly. We make indentations in them with a glass or glass. Transfer to a baking sheet lined with baking paper. Place the filling in each cheesecake. Let it stand for 10-15 minutes. Preheat the oven to 180°C. Brush with lightly beaten egg and milk and place in the oven for 25 minutes. Make sure the cheesecakes do not burn or dry out. The dough should remain very tender. Sprinkle the finished cheesecakes with water and place them under a towel. Even the most picky gourmets will not refuse such a delicacy with cottage cheese!

Frisky lazy dumplings

If the child stubbornly refuses, make lazy dumplings. For them, it is better to choose grainy cottage cheese. Knead a dense dough from 500 g of cottage cheese, 3 tbsp. l. sugar, 3 eggs, 4 tbsp. l. flour and a pinch of salt. Roll it into several thick sausages, cut into pieces 2 cm thick and roll in flour. Bring a large saucepan of water to a boil, add a little salt and carefully lower the lazy dumplings into it. Cook them for no longer than 5 minutes from the moment they boil and catch them with a slotted spoon. To make lazy dumplings with cottage cheese for children a hit, top them with raspberry jam or condensed milk.

Envelopes with a secret

Baking for children, especially delicate crumbly cookies, always brings them joy. Knead 400 g of cottage cheese with a fork and beat 4 eggs into it. Grind 200 g of softened butter with 200 g of sugar and add to the curd mass. Sift here 3 cups of flour with 1 tsp. baking powder while kneading the dough. Roll out a wide layer, cut it into squares with a side of 7-8 cm. Place a piece of marmalade on them and connect the opposite corners of the dough, making envelopes. Bake them for 20-25 minutes at 180°C. In the meantime, the cottage cheese cookies for children are browning, you have time to prepare everything for a friendly tea party.

Cloud in glaze

No child will refuse sweet cheeses. It’s easy to make this curd dish for children at home. Beat 200 g of cottage cheese, 100 g of sour cream, powdered sugar and butter into a smooth mass. Melt the chocolate bar and generously grease the silicone candy molds with it, completely covering the walls. We put them in the freezer to harden. Next, spread the curd mass, leaving an empty center, and cool the molds again. Place the cheeses in the refrigerator for 30 minutes. Now you can pamper your sweet tooth with a delicious treat.

What recipes for cottage cheese dishes for children do you have in your piggy bank? Perhaps you yourself have come up with something special for them? Share your favorite dishes and the secrets of their preparation with other readers of our club.

Both cottage cheese itself and dishes with cottage cheese are very useful for humans. It contains a large number of amino acids, milk fat, proteins and vitamins, so it must be included in the child’s diet from the first year of life. But a child is unlikely to eat fresh cottage cheese without any spices, so parents should know how to prepare it correctly. There are many articles on the Internet about preparing dishes using cottage cheese, but not all of them are suitable for small children.

At the House of Knowledge, this article contains the most delicious recipes for cottage cheese dishes that are recommended for feeding a child.

Compound:

1. Cottage cheese - 50g
2. Sugar - 10g
3. Candied fruit - 5g
4. Vanilla - to taste

To prepare curd mass for a child, squeeze out the curd prepared from milk (50g) and rub through metal. sieve. Then add syrup (1 tsp sugar boils in 1 tbsp water), stir well, add candied fruits and vanilla. This dish is usually served to a child as a dessert (instead of store-bought curds), and for breakfast - with small crackers.

To prepare yogurt for a child, boil the milk, pour it into small glasses and put 0.5 tsp in each. sour cream from cream (boiled) or special store-bought bio-yogurt (for example, Actimel, Immunele or Matsoni) containing live bifidobacteria.

Then stir the ingredients and cover with paper pricked with a fork.

Leave the future yogurt in this form in the room for a day until it thickens. Then take it out into the cold.

Compound:

1. Raisins (necessarily seedless) - 5g
2. Cottage cheese - 100g
3. Sugar - 51g
4. Milk - 125g

To treat your child to this cottage cheese, rub the cottage cheese through the metal. sieve, dilute with milk (25g), add sugar and seedless raisins washed in boiled cool water. Serve the child with 100 g of milk.

Compound:

1. Milk - 200ml

To make cream cheese for a child, leave sour milk in a mug for 3 days. When it becomes dense and can be cut with a spoon, make a bag out of gauze, pour boiling water over it and squeeze it out. Then carefully tip the sour milk into cheesecloth and hang it for a day to drain all the liquid. After this, remove the bag and place the resulting cheese in a cup, add a little salt, stir and give it a round shape. Children are served this cheese for breakfast.

Compound:

1. Cottage cheese - 120g
2. Oil - 15g
3. Sugar - 20g
4. Flour - 10g
5. Sour cream - 20-25g
6. Yolk - 0.5 pcs.
7. Salt - 2g

To treat a child to cheesecakes, you need to squeeze under pressure and then rub the metal. sieve 120g cottage cheese. Then grind 0.5 tsp in a cup. butter with a pinch of salt, a quarter of the yolk, 1 tbsp. granulated sugar, 1 tsp. flour and 1 tsp. sour cream. After mixing, add the pureed cottage cheese and stir again until smooth. Then place everything on a floured board, divide into portions and give each portion a round shape. Coat the resulting cheesecakes with beaten yolk, roll in breadcrumbs and fry in oil, similar to cutlets.

Children are usually served cheesecakes with thick sour cream, or before serving they can be sprinkled with fine sugar.

If you add stewed carrots (30g pureed) to the curds, or rather to the curd mass, then the cheesecakes will turn out “pink”.

(2 servings)

Compound:

1. Cottage cheese - 200g
2. Egg - 1 pc.
3. Oil - 15g
4. Rusk flour - 25g
5. Salt - 1g
6. Sugar - 30-35g

To prepare curd pudding for a child, rub 200g of cottage cheese through a sieve. Grind the yolk (1 pc.) along with 30 g (1 tbsp.) sugar and 1 tsp. oils Mix the resulting mass with cottage cheese and 2 tsp. (full) of rusk powder. Beat the egg white and gently mix (from top to bottom) with the curd mass. Place the mixture in a pan that has been greased and sprinkled with breadcrumbs.

Place the pudding in the oven for steam (steam bath). When the pudding is ready, it will come out of shape. The child is served with a liquid gravy made from fruit or milk.

Compound:

1. Cottage cheese - 80g
2. Rusks - 15g
3. Egg - 0.5 pcs.
4. Oil - 6g
5. Syrup - 25g
6. Apples - 100g
7. Sugar - 20g

To make this pudding for a child, use metal. Wipe the cottage cheese in a sieve and mix with the yolk, breadcrumbs and sugar. Peel and grate the apples. Mix apples with cottage cheese. Beat the egg whites into a foam and gently mix into the mixture. Then put everything in an oiled mold sprinkled with breadcrumbs, cover with a circle of paper (oiled) and steam for up to 45 minutes. When serving to your child, remove the pudding from the mold and pour in syrup (strawberry or raspberry).

Curd-carrot pudding is prepared in the same way, only instead of apples you need to use mashed stewed carrots (30g), and for curd-apricot pudding use stewed mashed apricots (15g).

Compound:

1. Cottage cheese - 120g
2. Egg - 0.5 pcs.
3. Flour - 20g
4. Sugar - 10g
5. Sour cream - 20g
6. Oil - 5g

To treat your child to dumplings, wipe the metal. sieve the cottage cheese, then mix with flour, egg, sugar and butter. Then roll the resulting mass into long ropes, roll them in flour and cut them into strips. Cook them until they float (about 5-6 minutes). Then transfer the dumplings into a heat-resistant mold or saucepan, pour in sour cream and place in the oven for another 5 minutes, after which immediately serve to the child.

Pancake composition:

1. Egg - 0.25 pcs.
2. Flour - 40g
3. Milk - 50g
4. Oil - 10g
5. Sugar - 5g

Minced meat composition:

1. Oil - 5g
2. Cottage cheese - 60g
3. Sugar - 20g
4. Sour cream - 20g
5. Flour - 5g

Pancakes.
To prepare pancakes for your child, dilute 0.25 yolks in a quarter glass of milk. Pour 2 tbsp into the pan. soft flour (40g) and slowly dilute it with milk and yolk. Then add salt, add sugar, melted butter (0.5 tsp or 5 g), stir and let stand for a little (about 30 minutes). Before baking, beat the protein into a foam and lightly mix it with the dough, which should end up being medium thick (like liquid sour cream). If the dough is very thick, then dilute it with milk (warm).

Heat a pancake pan well and brush it with melted butter. Then pour the dough onto it in a thin layer. The pancakes must be browned on each side, then place them on a sieve or plate and let cool.

Minced curd for pancakes (filling).
Rub 60g of cottage cheese through a sieve. Mix butter (1 tsp) with sugar (1 tbsp) and flour (1 tsp), and then with cottage cheese.

Finish cooking pancakes.
Place 1 tsp in the center of each pancake. minced meat. Fold the edges of the pancake and then roll it into a tube. After this, brush the pancake with egg, roll in breadcrumbs and fry in butter. Before serving to your child, sprinkle with powdered sugar or place on the table along with a saucer of sour cream.

These pancakes are served without cottage cheese, that is, the filling can be jam, fruit purees or any other minced meat.

Noodle composition:

1. Oil - 5g
2. Flour - 50g
3. Water - 25g
4. Yolk - 0.5 pcs.

Minced meat composition:

1. Oil - 15g
2. Cottage cheese - 100g
3. Sugar - 20g
4. Rusks - 5g
5. Egg - 0.5 pcs.

Cooking noodles.
To make your baby's casserole, first cook the noodles. To do this, sift 50g of flour onto the table through a sieve and make a hole in the middle. Place in it 0.5 yolks, butter (the size of a nut), a pinch of salt and 1/8 tbsp. water (cold). Knead the ingredients into a stiff dough and let it stand for 1 hour. After this, roll out the dough thinly and place it to dry slightly (usually on a sieve). Then cut the dough into ribbons, 1-2cm wide and 3-5cm long, then dry. Throw the resulting noodles into salted boiling water, cook until tender (until soft) and place on a sieve.

Now you need to prepare cottage cheese, similar to pancakes.
Melt 1 tsp in a saucepan. oil and alternately lay out several layers of noodles and cottage cheese: noodles - cottage cheese - noodles - cottage cheese - noodles. The top of the casserole should be covered with noodles, on which place 1 tsp. butter (in small pieces along the entire diameter) and sprinkle with small breadcrumbs. In this form, the cottage cheese casserole must be baked in the oven and can be served to the child.

Cottage cheese is one of the most complex dairy products. It is a source of complete protein, calcium, vitamins B2, B6. It is used in its natural form and in the form of a variety of dishes.

Various cold and hot dishes are prepared from fresh milk curd. All cold and hot dishes can be prepared from both fatty and low-fat cottage cheese, but for cold dishes, such as curd mass, curd cream, fatty cottage cheese is used, since low-fat cottage cheese makes these dishes less tasty. Before preparing dishes, to give the cottage cheese a more delicate and uniform consistency, it should be passed through a grinding machine or meat grinder.

Fat cottage cheese can be consumed in its natural form with milk, sour cream, sugar, or made into a cheese or curd mass; “lean cottage cheese” makes these dishes less tasty. Cheese pancakes, dumplings, casseroles, and puddings are made from “skinny” cottage cheese.

For use in its natural form for feeding infants and preschool children, only freshly prepared cottage cheese is used.

Cottage cheese is a perishable product. It should be stored in the refrigerator for no more than 48 hours. Curd paste has an even shorter shelf life - no more than 24 hours in the refrigerator. Cottage cheese mixed with sour cream, milk, fruit must be used within 24 hours.

Cottage cheese with high humidity should be placed under a press between two boards scalded with boiling water, on which the load is placed, for 2-3 hours.

Cottage cheese with milk

Cottage cheese 9% fat - 50 g, milk - 50 g, honey - 5 g.

Add warm milk, honey to the pureed cottage cheese and beat the mixture for 2-3 minutes.

Cottage cheese with fruit

Cottage cheese - 4 tbsp. spoons, fruit - 50 g, sugar - 10 g, sour cream - 2 teaspoons.

Pass the cottage cheese through a meat grinder or rub through a sieve, add sugar, sour cream, mix everything well. Decorate the curd mass with fresh or canned fruit.

Curd

Cottage cheese - 50 g, candied fruits - 5 g, sugar - 1 teaspoon, vanilla - to taste.

Squeeze out the cottage cheese made from boiled milk and rub through a sieve. Mix with sugar syrup made from 1 teaspoon of sugar dipped in 1 tbsp. spoon of water, add vanilla and finely chopped candied fruits.

Cottage cheese with milk and raisins

Cottage cheese - 100 g, raisins - 1 teaspoon, sugar - 1 1/2 teaspoons, milk - 130 ml.

Rub the cottage cheese through a sieve, dilute with milk, mix well with sugar and seedless raisins, washed in cold boiled water. Serve with milk.

Sweet cottage cheese

Cottage cheese - 250 g, sugar - 1/4 cup, vanilla sugar - 1/4 teaspoon, grated lemon zest, milk.

Mix cottage cheese with sugar, spices and enough milk to form a cream. Pass through a sieve. Cottage cheese will be even more nutritious if it is seasoned with yolk, cream, almonds, steamed raisins or cinnamon.

Cottage cheese with cheese

Cottage cheese - 75 g, cheese - 30 g, sour cream - 30 g.

Grate Kostroma, steppe or Dutch cheese, mix with grated cottage cheese, add sour cream. Stir until smooth.

Curd mass with jam

Sweet curd mass - 100 g, seedless fruit jam or jam - 20 g, thick cream - 30 g, nuts or almond kernels, powdered sugar - to taste.

Place the finished curd mass on a plate, make a depression in it, fill it with berry jam, marmalade or jam and sprinkle with chopped nuts. Surround the mixture with whipped cream and powdered sugar, releasing them from a cone pastry bag in the form of figures of different shapes.

Curd mass with honey

Cottage cheese - 100 g, sugar - 10 g, natural honey - 10 g, egg (yolk) - 1 pc., butter - 15 g, sour cream or cream - 30 g.

Mix the egg yolks thoroughly with granulated sugar and heated honey. Then combine this mixture with softened butter and beat until a fluffy, homogeneous mass is formed. Mix the resulting mass with grated cottage cheese.

Curd mass with fruits and berries

Ready curd mass - 100 g, fruits or berries - 20 g.

Place the finished sweet curd mass on a plate or in a salad bowl, and around it are prepared fruits or berries: fresh, peeled strawberries, raspberries, pitted cherries, plums, apricots, peaches or canned food.

Curd mass with green onions

Salted curd mass - 100 g, green onions - 20 g, sour cream - 30 g.

Just before serving, mix the salted curd mass with finely chopped green onions and a small amount of sour cream, place on a plate in a heap, make a hole in the center of the heap, which is filled with sour cream.

Sweet cheesecakes

Cottage cheese - 140 g, flour - 15 g, egg - 10 g, sugar - 15 g, melted butter - 10 g, sour cream - 50 g, powdered sugar - 10 g - or sauce - 75 g, vanillin - 0.02 g.

Add egg, granulated sugar, salt, vanillin and wheat flour to the pureed cottage cheese. Mix everything until you obtain a homogeneous mass, which you roll out on the table into a rope 5-6 cm thick, cut transversely into circles, breaded in flour, make round cakes 1.5 cm thick. Fry in melted butter until golden brown. Before serving, sprinkle cheesecakes with powdered sugar or pour over sauce or sour cream.

Cheesecakes made from cottage cheese and potatoes

Cottage cheese - 120 g, potatoes - 85 g, egg - 8 g, wheat flour - 25 g, melted butter - 5 g, sour cream - 30 g or sour cream sauce - 75 g.

Boil and peel potatoes through a meat grinder, add cottage cheese, raw eggs or egg powder, salt,? total amount of flour. Mix everything well and mince again. Divide the resulting mass into cheesecakes and fry on both sides until golden brown. Serve with sour cream or sour cream sauce.

Cheesecakes with carrots

Cottage cheese - 150 g, carrots - 40 g, wheat flour - 20 g, semolina - 5 g, sugar - 15 g, melted butter - 10 g, egg - 8 g, sour cream - 30 g.

Pass the poached carrots through a meat grinder. Heat the resulting puree to 90°C, add semolina into it and cook for 5-10 minutes over low heat, stirring gently. Then cool the puree and mix with grated cottage cheese, eggs, add salt, flour and fry. Serve with sour cream.

Cottage cheese pudding with nuts

Cottage cheese - 100 g, wheat crackers - 20 g - or flour - 10 g, sugar - 20 g, egg - 30 g, raisins - 20 g, nuts - 15 g, vanillin - 0.02 g, butter - 10 g, sour cream or berry jam - to taste.

Mix egg yolks with sugar and softened butter, then with pureed cottage cheese. While stirring, add sifted flour or crushed wheat crackers, vanillin, salt, grated raisins, finely chopped nuts, and then beat the yolks into a thick foam.

Grease the pudding mold with unmelted butter until it reaches 3/4 of its height, and cook the pudding in a water bath for 30 to 70 minutes. Serve the finished pudding with sweet sauce, sour cream or jam.

Cheese casserole

Cottage cheese - 135 g, semolina - 10 g, sugar - 15 g, egg - 4 g, melted butter - 5 g, crackers - 5 g, sour cream - 5 g, vanillin - 0.02 g, fruit sauce or sour cream - according taste.

Add wheat flour or semolina, sugar, eggs, salt, vanillin or lemon or orange zest to the grated cottage cheese and mix everything well. Place the curd mass on a baking sheet, greased with oil and sprinkled with ground breadcrumbs. Smooth the surface of the mass, brush with eggs beaten with sour cream, and bake in the oven. Cut the finished casserole into square or rectangular portions. Before serving, top the casserole with fruit, sweet sauce or sour cream.

Lazy dumplings

Egg - 1 pc., cottage cheese - 150 g, butter - 1 tbsp. spoon, sugar - 30 g, flour - 20 g, sour cream - 30 g.

Rub the cottage cheese, mix with egg, sugar, flour and butter. Roll into long ropes. Dip in flour, cut into braids. Cook for 5 minutes until they float to the surface.

Vermicelli casserole with cottage cheese

Vermicelli - 50 g, egg - 1/4 pcs., butter - 10 g, cottage cheese - 50 g, sugar - 10 g, milk - 50 g.

Boil the vermicelli, drain the water, add warm milk, cool slightly, add the egg and mix well. Grease a baking tray with oil. Place half of the vermicelli, cover with cottage cheese, pureed with sugar. Place the rest of the vermicelli on the cottage cheese, sprinkle with breadcrumbs, put a small amount of butter, crumbled into small pieces, and place in the oven.

Krupyanik

Buckwheat - 50 g, butter - 1 teaspoon, cottage cheese - 50 g, sugar - 1 teaspoon.

Cook steep buckwheat porridge, mix with pureed cottage cheese, mashed with sugar. Place in the oven for 15 minutes.

Apple-curd pate

For 4 servings: full-fat cottage cheese - 250 g, apples - 150 g, sugar - 50 g, lemon - 1/4 pcs., fruit jam - 30 g.

Stew peeled and chopped apples with sugar, cool, add lemon juice and grind together with fat cottage cheese mixed with jam.

Pears stuffed with cottage cheese

Pears - 2 pcs., cottage cheese - 40 g, sugar - 2 teaspoons, lemon juice - to taste.

Cut ripe pears in half, remove the core and garnish with a slice of lemon. Grind the fat cottage cheese with sugar and stuff it into the pear halves.