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Pancakes with cottage cheese

Pancakes with cottage cheese

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Mix flour, baking powder, salt, egg and sugar in a bowl.

Gradually add milk and mineral water, mixing. Finally add the cottage cheese. If it is wet, mix with a spoon, if it is dry, put the blender in the mixture for 2 minutes.

You need to get a composition with a consistency similar to a thick cream. It must flow from the polish but not be excessively liquid. It only depends on the consistency of the type of cheese whether or not you add mineral water. The composition is thicker than that of ordinary pancakes.

Prepare the Philips Multicooker.

Select the FRY program from the MENU. Press START.

Put the cube of butter in the multicooker bowl and wait until it melts. It was the only time I put fat in the bowl and the dough didn't catch at all.

Put a pinch of dough in the bowl and let it bake.

With the help of a silicone / plastic pallet, turn the pancake on the other side ONLY when its surface is full of holes.

Let it brown on the other side and then move on to the next one.

I came out, I think, about 12-13 pieces. If I've been eating in the meantime ... I haven't counted them: D :)))

Serve with butter, sour cream, powdered sugar, jam, honey, whatever you want. They are good in any combination.

I served them with bitter cherry jam ;;)

Prepare a fluffy pudding with cottage cheese!

When it's cold outside, everyone has a craving for more appetizing, rosy and fragrant delicacies. Today, dear lover of delicious dishes, we present you an original recipe for appetizing pudding with cottage cheese. The delicacy is very simple to cook. Even a novice in the culinary arts will do great. This fine, tasty and fragrant dessert will remind you of your childhood days. The dessert is ideal for cold winter mornings, serving it with your dear family.


& # 8211 1 teaspoon vanilla sugar

& # 8211 butter (to grease the baking form)

Note: see Measurement of ingredients


1. Separate the egg whites from the yolks. Beat the egg whites with 1 pinch of salt until you get a foam with strong tips.

2. Combine in a separate bowl the cottage cheese with 3 tablespoons of semolina, egg yolks, baking powder, caster sugar and vanilla sugar. Homogenize the ingredients, then gradually add the beaten egg whites. And mix the ingredients carefully. Let the composition rest for 10-15 minutes.

3. Generously grease the baking tin with butter. Pour the obtained composition into the shape and make it uniform.

4. Bake in the preheated oven at 180 ° C for about 40-45 minutes. Baking time depends on each oven.

5. Turn off the heat, remove the pudding from the oven and let it cool. Serve the flavored dessert with cream, whipped cream or honey with great pleasure.


For pancakes:
A small baked beet (100-125 g)
100 g flour (+/- depending on how juicy the beets are & # 8211 a pancake-like dough must be obtained)
1 or
1 tablespoon grape seed oil
100 mL milk
1 teaspoon tip of organic baking powder & # 8211 can and without

For the filling:
100 g cottage cheese (homemade with yogurt, that's how I used it)
Sweet Boya
A green onion or a small dried one
A teaspoon of butter
Green dill

I made the mashed beets and mixed all the ingredients with a blender. The flour is added gradually because you may not add it all depending on the size of the egg and how juicy the beet is. If the dough is too thick, add more milk or if it is too thin add flour.

Bake pancakes in a non-stick pan like regular pancakes.

Cream cheese is prepared by mixing cottage cheese with butter, paprika, finely chopped onion and green dill (there were cases when I added finely chopped colored capsicum).
When they have cooled a little, Pancakes are rolled with the cream cheese obtained!
They are delicious!
Good appetite!

How to make cow cheese

The process by which you get cow's milk is based on the transformation of lactose into lactic acid by the bacteria in milk. Lactose, a sugar, is an important component of milk, but it must be converted to lactic acid by the appropriate bacteria, otherwise the milk will spoil and have that specific taste.

After a few hours of the lactose transformation process, the acidity of the milk increases until it coagulates and becomes stronger. Next, it is cut into cubes and cooked until the liquid comes out of it and only those separate pieces of cheese remain, specific to the cow's cheese. In this form, the cheese is cooled, then a little more cream can be added to obtain a creamy texture.

There are two processes by which you can obtain cow's milk: a long one, of 14-16 hours, in which lactic acid is formed at room temperature, without clot, and a short one, of 5-8 hours, which involves higher temperatures (approx. 30 degrees) and the use of curd to solidify the milk.

We will present the shortest and simplest version, ie the one you use curd.


- 3.5 l of milk

- milk powder culture

Method of preparation:

1. Start by heating the milk so that it reaches 30 degrees Celsius (you will need a thermometer). The easiest way is to put the milk jug in another bowl of very hot water. If you want to heat the milk on the fire, make sure it is very low flame and stir continuously.

After the milk reaches 30 degrees Celsius, you can add the milk cultures (you can find them in an envelope, in the form of powder). Sprinkle the powder over the milk and let it soak for about 2 minutes, before mixing everything.

2. The next step is to add 8-10 drops of liquid curd. After that, the milk must stay for about 5-8 hours for the lactose to be converted to lactic acid. It is important not to keep milk in a cold place. Its temperature should remain constant. If you are preparing for the cold season, you can wrap the container in a thick blanket to keep the temperature constant.

3. The br & acircnza will become stronger and you will be able to cut it into cubes. Start by cutting parallel lines about 1.5 cm apart, then turn the bowl 90 degrees and repeat the process to get the cubes. Then, using a spoon, grind the cubes again, carefully, because the cheese is very soft at this stage. Once you have obtained the small pieces, mix them lightly for 10 minutes, during which time a lot of whey will be released from the cheese.

4. You will now need to dry the cheese by raising the temperature to 45-46 degrees Celsius, but it is essential that the temperature be raised by one degree every 5 minutes. The cooking phase will take about 60-90 minutes and can be extended to 2 hours if the cheese remains very soft. When the br & acircnza is ready, the respective pieces are not very hard, but they have a moderate resistance if you crush them between your fingers. Now you can let the br & acircnza be & bdquoodihnească & rdquo & icircn whey.

5. The br & acircnza is drained with a gauze bag. It should be left to drain for at least half an hour, during which time you need to stir from time to time to make sure all the whey comes out. & Icircn depending on how dry you want it to be br & acircnza of cows, you can leave it in the gauze for a few hours or even overnight.

6. The last step is to cool the cheese: fill a pot with cold water and put the gauze with the cheese in it, separating the pieces with the machines, through the gauze. The temperature it must reach is about 15 degrees Celsius. Drain the br & acircnza again.

Repeat the process again, this time with ice water and leave the cheese to cool for about 30 minutes. Br & acircnza should be about 1-4 degrees Celsius.

7. Finally, let the cheese drain, then season it with a little salt or herbs. Store it in the fridge and add a little sm & acircnt & acircnă & icircn to it, if you want it to be creamier.

Now you know how to do it yourself br & acircnză of cows, so you no longer have to buy products full of commercial additives.

The tastiest cake recipe with cottage cheese - it simply melts in your mouth!

Simple and quick to prepare & # 8211 is the best and most brilliant cheesecake. It is very fragrant, fine and extremely delicious, it is to the liking of both children and adults.


For the dough:

& # 8211 250 gr of butter or margarine

& # 8211 1 cup powdered sugar (200 ml)

& # 8211 4 tablespoons fermented cream

& # 8211 2 teaspoons baking powder.

For the filling:

& # 8211 3 tablespoons fermented cream


1. Add 3½ glasses of flour, sugar and soft butter to a bowl. Cut the butter with the knife directly into the flour, stirring.

2. Add eggs, cream and baking powder. Mix and knead a soft dough. If necessary, add another glass of flour.

3. Mix the cheese with the eggs, cream and sugar.

4. Divide the dough into 2 pieces, one larger and one smaller. Spread the larger piece on the surface of the baking tray (30 * 40 cm).

5. Dough the work surface, place the second piece of dough, sprinkle it with flour, spread a countertop and cut it into strips.

6. Spread the cheese filling on the surface of the countertop and decorate the cake with strips of dough.

7. Grease the dough with beaten egg and put the tray in the preheated oven to 180 ° С for 40 minutes.

Easter with cherries and chocolate

A cake inspired of course by Exarhu.

Soak the butter at room temperature.

Peel a squash, grate it and chop it with a knife. Mix with 75g powdered sugar, 100ml of water and agar-agar and put on the fire. Stir until the sauce binds, remove from the heat and allow to cool.

Melt the chocolate in a bain-marie and leave to cool.

Beat the whipped cream with 100g of sugar.

The cottage cheese is passed through a sieve and mixed with mascarpone. Beat the butter with 50g of sugar until it becomes creamy, then mix it in the cheese composition and mix.

Divide the amount of cheese in two, the cream in three. Gently mix the two amounts of cream cheese. In one of them mix the melted chocolate, in the other mix the cherries.

Place 3 layers, with crushed biscuits between: chocolate cheese, cherry cheese and the remaining cream on top. Refrigerate for at least 4 hours.

3 delicious appetizers with cottage cheese

1. Bean cream with cottage cheese


- 200 g of creamy cottage cheese

- 1 tablespoon of apple cider vinegar

- Canned white bean beans

- 2 tablespoons extra virgin olive oil

Method of preparation: mix the cottage cheese, vinegar, thyme, beans, a little salt and pepper in a blender until you get a creamy paste. Let it cool for at least 30 minutes, then, when serving, pour the oil over it and sprinkle the pepper flakes.

2. Roasted red peppers stuffed with cottage cheese


- Preserve a little broth

Method of preparation:

1. Preheat the oven to 160 degrees Celsius.

2. Put a large pot of water on the fire and let it boil. Cut and clean the red peppers from the stalks and seeds, then boil them a little (about 10 minutes). Drain and dab with a paper towel to dry.

3. Beat the eggs until they turn lemon. Mix the cottage cheese, onion, broth and beaten eggs, then place the peppers with a little oil on a baking sheet and fill them with the cream obtained. Leave them in the oven for 20 minutes, until golden brown.

3. Pancakes with cottage cheese


- 3/4 teaspoon of baking powder

- 1/4 teaspoon baking soda

- 150 g lean cow's cheese (1%)

- egg whites from 2 large eggs

- 1/2 teaspoon vanilla essence

- 5 teaspoons of vegetable oil.

Method of preparation:

1. In a large bowl, mix the flour (sifted before), sugar, baking powder, baking soda. Then add the cottage cheese, milk, vanilla and egg whites (in circular motions from top to bottom).

2. In a large skillet, add two teaspoons of oil, letting it heat over medium heat. Pour the dough so that you make three smaller pancakes at the same time. Let them cook for a few minutes, until some small bubbles appear on their surface, then turn them over and leave them for a few more minutes, depending on how browned you want them to be. Take them out on a plate and repeat the process until you finish the dough.

Appetizers with cottage cheese they are very tasty and - very importantly - much more dietary than others. What recipe do you prefer with cottage cheese?

Simple and quick donut ingredients with cottage cheese

  • 250 grams of cottage cheese
  • 250 grams of flour (type 550 I used)
  • 2 eggs
  • 125 grams of sugar
  • 1 good salt powder
  • 1 sachet of vanilla sugar / vanilla extract
  • finely grated peel of lemon ½ (yellow part only)
  • 5 grams of baking powder (½ sachet)
  • frying oil in abundance
  • powdered sugar or fine crista sugar (whichever you prefer) for finishing

Donuts with simple and fast cow's cheese & # 8211 preparation of the composition

1. Prepare and weigh all the ingredients for the composition from the beginning. This way you will optimize your working time a lot and the job will go easy and fast.

2. The cottage cheese has a much rougher texture than the quark, so I solved this by processing it only 2-3 minutes with the hand blender. From the look on the right (from the packaging in which I bought it), it reached the one on the left, fine and silky.

3. Whole eggs, sugar, salt, vanilla and lemon peel are placed in a large bowl. Separately, the baking powder mixes well with the flour.

4. Mix the eggs with the sugar and flavors for 3-4 minutes, until we get a frothy composition, which has become much lighter in color and has increased in volume. No need to insist on completely dissolving the sugar.

5. Add the cottage cheese and mix briefly to blend.

6. Add the flour mixed with the baking powder and incorporate with the mixer, at low speed. Mix only as much as necessary so that dry flour is no longer visible in the bowl.

7. No more preparation of the composition, which looks like this in the end, flows slowly from the blades of the mixer. It is a viscous composition, quite consistent but much softer than a dough anyway.

Donuts with simple and fast cow's cheese & # 8211 frying in oil bath

8. In a deep frying pan with a thick bottom, pour about 4 fingers of oil. It is good to be as deep as the oil layer, so that the donuts float in it. Heat the oil over medium heat, it must have a temperature of 180 ° C. It takes a while to reach the right temperature, be careful not to overheat, so that the donuts do not burn on the surface and remain raw inside. With two tablespoons, take lumps from the composition, give them as round a shape as possible and put them in hot oil. They don't have to be perfect, they will swell and round as they are fried.

9. From the composition of donuts with cheese fry a few batches, do not cram them all at once in the pan. I got 22 pieces, with a final size of about 6-7 cm in diameter. Let the donuts brown nicely and take them out on absorbent paper towels to drain the oil. You will see, they will not have too much oil on them, they do not absorb much during frying. And look how cute they are, how they roll in the pan!

Serve donuts with simple and fast cottage cheese

Roll the donuts in powdered sugar or fine crystal sugar, mixed with 1 sachet of vanilla sugar. This time, I opted for the crystal sugar version and I really liked that it added a crunchy note to the texture of the donuts. These donuts with cottage cheese are very pleasantly flavorful and fluffy! An excellent dessert, which made everyone in the house happy and for which I worked so little!