Cottage cheese casserole with semolina in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 45 mins

1. STEP 1

   

   How to make cottage cheese casserole with semolina in a slow cooker? Prepare your food. Take high-quality, natural cottage cheese, without vegetable additives. It is better if it is not grained. Any fat content will do. A glass for measuring semolina and kefir with a volume of 200 ml. You can reduce or increase the amount of sugar according to your taste.

2. STEP 2

   

   Wash the eggs well and dry. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Divide them into yolks and whites. Do this carefully - even a drop of yolk will prevent the whites from whipping. It’s better to do this one egg per cup, then pouring the white into the total mass.

3. STEP 3

   

   First of all, beat the cottage cheese with a blender or, if you don’t have one, rub it through a sieve - then the casserole will turn out more tender. I had soft cottage cheese from a briquette, I skipped this step. Set aside the whites, and add all the ingredients to the yolks - sugar, vanilla sugar, semolina, baking powder, cottage cheese and kefir. Whisk everything together until smooth. It won’t be difficult to do this with prepared cottage cheese. Leave the mixture to stand for 30 minutes for the semolina to swell.

4. STEP 4

   

   Add a pinch of salt to the whites - they will be more stable when whipped. Beat the whites with a mixer, gradually increasing the speed, until strong peaks form - they should hold their shape well after removing the mixer beaters.

5. STEP 5

   

   Start adding the whipped whites to the curd mixture in portions. Gently mix each portion with a hand whisk, using a “dropping” motion from bottom to top.

6. STEP 6

   

   After introducing all the proteins, you will have a flowing, homogeneous, airy dough.

7. STEP 7

   

   Grease the multicooker bowl with a small piece of butter. Pour the dough into it. Place the bowl in the multicooker and close the lid. Set the mode suitable for baking. I call it “Baking”, but your model may have a different name. Set the time to 65 minutes.

8. STEP 8

   

   After the readiness signal, turn off the device, open the lid, but do not remove the casserole. Leave it to stand covered with a lid until it cools completely. It will fall off, it’s not scary - dishes with whipped egg whites always behave this way. Remove the cooled casserole using a steamer basket.

9. STEP 9

   

   Serve the casserole with sour cream, condensed milk or jam. Bon appetit!

Comments on the recipe

Natalia M

17.12.2023

5

I have long wanted to try making cottage cheese casserole with semolina in a slow cooker. I also decided to make one and a half servings. For those who choose this option, I advise you to immediately take a large bowl). I placed all the ingredients for the dough into the bowl one by one following the recipe. Beat the egg whites separately with salt and a spoonful of sugar. It seemed to me that there was too much semolina, but it was just right for this portion. I had thick thermostatic kefir. As a result, the dough turned out watery, but fluffy and airy. First I baked it in a slow cooker for 65 minutes, and then added another 20, because... the curd mass was damp. One more thing. The description states that the casserole needs to be completely cooled and then removed. I was impatient and began to pull it out a little warm. The casserole is very tender, it almost broke. Therefore, I pay attention to this nuance! I also made a tall cottage cheese casserole. It is very delicate, but semolina stabilizes well and the pieces turn out even. Moderately sweet and smells delicious of vanilla! Thanks for the recipe!

Marianna Korolko

17.12.2023

4.5

I didn’t think that an ordinary cottage cheese casserole could be made even tastier with the same ingredients. It turned out very airy and tasty. As always in my repertoire, I added less sugar and topped it with walnuts and sesame seeds. I have a Polaris multicooker and it’s been around for many years, basically it’s old, so everything sticks to the bottom. And for this reason I can’t show the top view, but it didn’t burn, it just got a golden brown crust. I baked it for 65 minutes in the “Baking” mode. Many thanks to the author for the wonderful recipe. Now it's in my piggy bank

Svetlana

17.12.2023

4.9

I really liked the cottage cheese casserole with semolina in a slow cooker according to this recipe. Not a lot of sugar and the kids liked it, but it’s hard to please them. I added kefir, since the cottage cheese was a bit dry, and it turned out even more tender. Thank you.

Alisa8912

17.12.2023

4.8

Delicious, my baking program also takes 40 minutes, so everything was perfect.

yuliya.yablochkina

17.12.2023

4.8

For the first time in my life I cooked cottage cheese casserole with semolina in a slow cooker :) I’m very glad that I chose your recipe) My husband rated it 90 out of 100 (I just over-salted it a little) Very tender and tasty! Thanks a lot!

Anastasia Yurova

17.12.2023

5

The cottage cheese casserole with semolina in the slow cooker didn’t turn out very fluffy, but it was tasty, instead of vanilla I sprinkled cinnamon

Maria Rybchak

17.12.2023

5

Very tasty recipe for cottage cheese casserole with semolina 👍 Thank you