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Cottage cheese — product description on

The word cottage cheese is Slavic: in Europe and America, a product similar to it is called “cottage cheese” (“village cheese”).

Even in our country before the 18th century, cottage cheese was simply called cheese , after all, until the time of Peter the Great in Russia, they did not know cheese in the modern sense.

Word cottage cheese — Slavic: in Europe and America, a product similar to it is called “cottage cheese” (“village cheese”).

Even in our country before the 18th century, cottage cheese was simply called cheese, after all, until the time of Peter the Great in Russia, they did not know cheese in the modern sense. The milk sour itself, thanks to the bacteria in the air, or they added sourdough (sour milk) to it, after which it was slightly warmed up in the oven, and it disintegrated into white clots of cottage cheese (“cheese”) and whey.

In Russia, even the recipe was inventeddry cheese”: The finished cottage cheese was dried in the oven, pressed, tightly placed in clay pots and poured with melted butter on top (in the cellar such a product could be stored for months!).

By the way, in the Russian language the word “cheese” is still used in its former meaning: salted low-fat cottage cheese in Russia is called “homemade cheese«.

And yet you should not consider cottage cheese a Slavic invention: similar names for it are products known in many other countries.

The ancient Romans ate salted and unsalted cottage cheese, often mixing it with milk, honey and even wine.

There is a lot of protein in cottage cheese (more than in some types of meat), calcium, phosphorus. However, due to the high protein concentration, it is not so easy for digestion.

Therefore, you should not get too carried away with this product and eat more than one pack per day.

Fresh cottage cheese goes well with many products: sugar, cocoa, tomatoes, salt, raisins, dried apricots, marmalade, nuts, cinnamon, vanilla, pepper, cumin, mustard, dill, parsley … The simplest Russian dish of cottage cheese is so obvious that it does not even have names: mix cottage cheese with berries (blueberries, blueberries, currants — a lot of options), pour over milk (or yogurt, varenets, sour cream), sprinkle with sugar.

Amazingly delicious!

Cooking cheesecakes (curd) is very easy: you need to mix a pound of cottage cheese, one egg, a few tablespoons of flour (or semolina), two tablespoons of sugar, one tablespoon of butter, half a tablespoon of quenched soda vinegar and a glass of sour cream.

Salt, knead well, make pellets, roll them in flour and fry in butter.

If from this dough (without soda and more flour) roll the sausage, cut it into small circles, roll in flour and throw for a few minutes in boiling water, you will no longer have syrniki, but magic lazy dumplings.

You can put the stuffing from the curd in a shell of flour dough — you will get dumplings.

Finally, cottage cheese casserole can be made from cottage cheese — cottage cheese, eggs and some flour (or semolina) will become its basis.

The rest of the ingredients depend only on your imagination: you can put sugar, dried fruits, spices, berries, and fresh fruits in the cottage cheese casserole.

1. Good curd has a white color with a cream (rather than a bluish) tinge.

Moreover, it should smell like cottage cheese — do you remember this wonderful, slightly sour (but not too) smell?

2. Good cottage cheese is never sour. The best fresh cottage cheese — the one in which you do not need to add sugar or jam.

It is tasty and sweet in itself.

3. Cottage cheese should be bold, soft-oily and homogeneous: it is bad if it consists of several layers, which differ from each other in color and texture. That is why one should be wary of merchants selling cottage cheese in large kegs and tubs: they collect it for several days and then bring it to the market.

Within such a tub, cottage cheese can be a little bit sour or even spoiled.

4. If the cottage cheese is lumpy, grainy, crumbly — this means that it was squeezed to the last, pulled all the moisture out of it. It is lighter than oily, that is, when you buy it in volume it will turn out more, moreover, such a cottage cheese does not deteriorate any longer.

However, it is rather dry and not very tasty, and besides, it will be almost impossible to get rid of these lumps in the course of cooking.

In order, for example, to cook Easter from such cottage cheese, it must be wiped through a sieve for a very long time, since you will not be able to get rid of small lumps with a mixer or blender.

Cottage cheese spoils quickly, it can be stored in clear form for no more than two days, and if it is hermetically packed, about two weeks.

If he has lost freshness, it is best to cook cheesecakes or casseroles from it.

Dumplings and ravioli are boiled patties made from unleavened dough with various fillings -.

Cottage cheese baking is tasty, healthy and diverse. Any cottage cheese will suit for baking: fat and.

For good dumplings with cottage cheese two things are necessary: ​​tasty cottage cheese and not to rush. How .

Fresh cottage cheese goes well with many products: sugar, cocoa, tomatoes, salt, raisins,.

Just look at the list of recipes for appetizers with cottage cheese to once again make sure that the cottage cheese is on.

Cottage cheese in salads we use unfairly rarely — and it is in vain! This is a great ingredient for.

Cottage cheese and berries — the perfect combination. Suitable cottage cheese of any fat content and consistency: liquid.

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