Curd casserole is a dish known to everyone since childhood. As a rule, cottage cheese casserole is served in kindergartens and schools. The dish is considered very useful for a growing organism. This is not surprising, since cottage cheese casseroles have a lot of vitamins, as well as calcium to strengthen fragile children’s bones.
All casseroles in schools and kindergartens are prepared according to certain GOSTs, so they turn out very tasty. There are also certain recommendations that allow you to prepare a delicious casserole at home.
For example, for the dish it is worth taking cottage cheese with a fat content of 5% to 9%. It is important that the cottage cheese is homogeneous, without lumps. For a homogeneous consistency, cottage cheese can be rubbed through a sieve.
Make the casserole even tastier help fruits and berries. They are often added to cottage cheese casserole to make it even sweeter.
Let’s tell you how to cook cottage cheese casserole
Ingredients:
- egg – 3 pcs;
- cottage cheese – 750 g;
- sour cream 15-20% – 70 g;
- vanilla powder – 5 g;
- salt – a pinch;
- sugar – 150 g;
- corn starch – 50 g;
- flour – 20 g.
Preparation of cottage cheese casserole:
Crumple the parchment and lay it out in a baking mold, covering the bottom and sides. Grease the parchment in the mold with butter.
Divide the eggs into yolks and whites. It is important that no yolk particles get into the whites. Otherwise, the casserole will not be puffy. Products for the recipe take room temperature.
In the cottage cheese put sour cream, part of the sugar and egg yolks. Beat the cottage cheese to a homogeneous
mass with
an immersion blender
. Pour flour, cornstarch and vanilla powder into the cottage cheese mass, mix. Starch is necessary in the casserole, it makes it more lush, retains moisture so that the dish is not watery.
With a pinch of salt beat the whites separately until fro
thy.
Gradually pour sugar into the whites, beat until stiff peaks. Pour
the whites into the cottage cheese mixture in batches, stir gently. Put the mixture into the prepared mold, bake at 180 degrees for 1 hour.
If cooking in a silicone mold, the baking time will take less.
After baking, let the dish cool slightly in the oven for about 10-15
minutes.
Then take out of the oven and leave to cool at room temperature.
The casserole can be left in the refrigerator, but then its texture will be more dense.
You get a tender, airy casserole of cottage cheese.
