Curd dough - 3 cooking recipes

In Russian cuisine, a huge number of dishes of various types are prepared from such dough, from pies and buns to cookies, casseroles and even pizza. The simplest option is mixed with a minimum set of ingredients: flour, egg, cottage cheese, salt and a little sugar. In variations, yeast is also used - for yeast baked goods or fat - for puff pastries. Moreover, curd dough is suitable for both desserts and main courses - by varying the sugar and components of sweet products in its composition.

Is the cottage cheese disappearing? Prepare the curd dough!

A huge advantage of this type of dough is that you can use cottage cheese that is far from being fresh. If you have this product lying around in the refrigerator, feel free to knead it into dough, you won’t go wrong. For a number of its types, sour cottage cheese is preferable. This makes good lazy dumplings and cookies - something that is either boiled or baked. In addition, excess acid can be easily removed from cottage cheese by soaking it in milk and then straining through cheesecloth.

Please note that excess sugar in the curd dough can cause the product to burn if it is fried or baked in the oven. If there is a lot of moisture in the cottage cheese, it is recommended to put it in cheesecloth and hang it over the container for three hours. The drier, the better the result.

Tips for curd dough: