Ingredients for making cottage cheese and sour cream casseroles
- Curd 500 grams
- Sour cream 5 tablespoons
- Semolina 2 tablespoons
- 1-3 eggs
- Sugar 3 tablespoons
- Vanilla Sugar 1 teaspoon
- Raisins pitted 50 grams
- Butter 1 tablespoon
- Salt 1 small pinch
- The main ingredients of cottage cheese, sour cream, semolina
- Serving 8 servings
Dining room, spoon, teaspoon, deep bowl, large bowl, strainer, small bowl, kitchen paper towels, fork, deep baking dish, oven, kitchen oven mitts, serving dish, kitchen knife
Cooking cottage cheese and sour cream casseroles:
Step 1: Prepare Raisins
We spread raisins in a sieve and wash several times under running warm water. Then we move it into a deep bowl and completely fill it with boiling water. Let it stand 20 minutes aside. During this time, dried fruits will swell and become soft.
After the allotted minutes, carefully drain the water, and transfer the raisins to kitchen paper towels. The component should dry completely.
Step 2: prepare the sour cream mixture.
Pour semolina into a small bowl and pour 3 tablespoons sour cream. After thoroughly mixing everything with a tablespoon, leave the mixture for 30-50 minutes alone until it swells.
Step 3: prepare the cottage cheese.
We spread the cottage cheese in a clean dry sieve and, crushing it with a tablespoon, grind directly over a deep bowl. This must be done in order for the component to become homogeneous in consistency and without obvious grains.
Step 4: prepare a casserole of cottage cheese and sour cream.
In a bowl with grated cottage cheese, add the sour cream mixture, vanilla and regular sugar and salt. Now, using a knife, we break the shell of the eggs, and pour the yolks with proteins into a common container. Using a fork, thoroughly beat everything until a homogeneous mass is formed.
Next, add raisins to the bowl and again mix everything with improvised inventory.
Lubricate the bottom and walls of a deep baking dish with a small piece of butter. We spread the curd mass here and be sure to level it with a tablespoon to make the casserole beautiful. At the end, grease its surface with the remaining sour cream and can turn on the oven.
When it warms up to temperature 180 degrees, put the form on a medium level and bake the dish for 40-45 minutes. During this time, it should become hard and covered with a golden brown crust. As soon as the casserole corresponds to this description, immediately turn off the oven, and take out the container with it using kitchen tacks and set it aside. The dish should cool completely.
Step 5: serve the cottage cheese and sour cream casserole.
When the casserole has cooled, carefully transfer it to a special flat plate and serve it with a dessert or dinner table along with sauces such as topping, jam, condensed milk, honey, and sour cream. Since the dish is quite substantial, they can easily treat friends and family to breakfast or dinner with tea or coffee.
- to give the casserole a spicy sourness in the curd mass, you can add lemon zest, as well as freshly squeezed citrus juice;
- you can grind cottage cheese not only with a sieve. Also suitable grinder with a fine grill or a blender;
- in addition to raisins, you can add candied fruits, dried apricots, prunes, as well as fresh berries and chopped fruits (peaches, apples, pears and much more at your discretion) to the casserole;
- if individually beat egg yolks and whites, and then carefully introduce the latter into the curd mass, then the casserole will turn out to be much more tender and airy than usual.