Cottage cheese with semolina in the oven

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to make cottage cheese with semolina in the oven? Prepare your food. Take thicker cottage cheese (from 5% fat content and above), high quality, without vegetable fats in the composition. Sour cream is also better suited with high fat content. Remove the butter from the refrigerator in advance; it should become soft.

2. STEP 2

   

   Mash the cottage cheese thoroughly or rub through a sieve. I used cottage cheese in briquettes. It is more moist, softer. You can also take loose cottage cheese, but not very dry. Otherwise, the curds will not turn out so tender and airy. As a last resort, you can add a little milk to the cottage cheese and puree it with a blender.

3. STEP 3

   

   Pour sugar, vanilla sugar into the cottage cheese, beat in the eggs. Mix everything thoroughly until smooth. 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.

4. STEP 4

   

   Add sour cream, soft butter at room temperature, semolina and baking powder.

5. STEP 5

   

   Mix everything thoroughly and leave for 20-25 minutes.

6. STEP 6

   

   Distribute the resulting mass among the molds. I have silicone ones, you can take any heat-resistant ones that are suitable in size. Grease non-silicone ones with a small amount of vegetable oil. Bake the curds in an oven preheated to 180°C for about 30 minutes. They should brown well and rise. The exact time will depend on the features of your oven.

7. STEP 7

   

   Cool the finished curds slightly, then remove from the molds and sprinkle with powdered sugar. Serve to the table. Bon appetit!

Comments on the recipe

papaya

23.10.2023

4.8

I know a version of cottage cheese without semolina.

Natalia M

23.10.2023

4.8

For breakfast I made cottage cheese with semolina in the oven according to this recipe. I had 800g of cottage cheese, using the website’s calculator I recalculated the amount of ingredients. I made several curds in silicone molds and a large curd in a mold. I kneaded the “dough” using an immersion blender. I added all the ingredients step by step and beat. I took semolina with a small slide. My sour cream was liquid 10%. After infusion, the curd mass did not become very thick. Small curds were baked for 25 minutes, and large ones for 45 minutes. I liked that the curds turned a beautiful golden color. They came away well from the silicone molds. Inside they are incredibly soft, porous, springy like a sponge. At the same time, they keep their shape perfectly. You can’t feel the semolina at all, this is the main thing for my children) The curds resemble a delicate soufflé. The big cottage cheese turned out exactly the same, porous and soft. It is very tasty and moderately sweet. I recommend the recipe! Thank you!