Milk casserole

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to bake a milk casserole? Take all the necessary ingredients. For the dish, take fresh, natural cottage cheese, preferably rustic. If you are watching your figure, you can make a lighter option by taking low-fat cottage cheese. In advance, using a coffee grinder, grind the corn grits into flour. Or you can buy ready-made cornmeal. The first option is of course better. Read more about corn grits at the end of the recipe.

2. STEP 2

   

   Place the cottage cheese in a bowl, beat in a chicken egg, add sugar and a pinch of salt (for a brighter and richer taste), mix the ingredients with a spoon or immersion blender until a homogeneous, smooth mass is obtained. Before using, wash the egg in warm water and soda, as there may be harmful bacteria on its surface. You will learn how to choose cottage cheese by reading the article at the end of this recipe.

3. STEP 3

   

   Place the crushed corn grits in another deep bowl. Pour milk slightly heated over a fire or in the microwave, stir, leave for 15-20 minutes so that the cereal swells and becomes the consistency of a very thick porridge.

4. STEP 4

   

   Place the corn porridge in a bowl with the curd mixture. Mix thoroughly with a spoon or whisk. If you have very wet cottage cheese, then add a few tablespoons of flour to the mass, and if it is dry, rub it through a sieve or grind it with a blender, as large grains of cottage cheese may remain in the finished dish.

5. STEP 5

   

   Add a pinch of baking powder and vanilla on the tip of a knife, mix well. Read about baking powder in the article below the steps. If desired, you can add finely chopped pieces of fruit, candied fruits, berries or nuts, chocolate to the mass, or simply leave it with natural dairy without additives. Stick to the dosage with vanillin, as more of it can add bitterness to the finished dish. Or instead of vanillin you can take vanilla sugar - 1 tsp.

6. STEP 6

   

   Take a baking dish and grease it with butter. Sprinkle the bottom and sides of the pan with dry semolina to easily remove the finished casserole. Place the curd-corn mixture into the mold. Preheat the oven to 180 degrees. Bake the casserole for about 25-30 minutes, depending on the operation of the oven and the volume of the mold. The casserole should be covered with a golden brown crust. You can check the readiness of the casserole with a wooden toothpick. It should come out dry.

7. STEP 7

   

   Remove the casserole from the oven. Let it cool slightly in the baking dish. Remove from the mold, cut into portions and serve. Bon appetit!

Comments on the recipe

Natalia M

13.09.2023

4.8

I was interested in the recipe for a milk casserole when I was looking for something to make with cottage cheese. There was no corn grits, but there was corn flour. I used it a little less in volume than in the recipe. After mixing with milk, the result was a semi-thick, tender paste. Then I whipped everything together with an immersion blender. The mass turned out to be quite liquid. I baked the milk casserole for 30 minutes in a tall cake pan. It was not very browned on top, but a beautiful golden crust formed on the bottom. After cooling, the casserole thickened noticeably and cut into neat pieces. My husband said that they look like cheese). This was the first time I saw such a consistency in baked goods, very interesting! The pieces are dense but tender at the same time. Due to corn flour, there is no viscosity or stickiness, but there is a slight friability. The taste turned out to be neutral. For those with a sweet tooth, you can increase the amount of sugar. We simply supplemented the pieces of casserole with condensed milk, sour cream or jam, it turned out to be an excellent combination).

OLICHKA

13.09.2023

4.7

This milk casserole is sure to set the mood for the whole day! In my family, not only the children ate it with pleasure, but also the husband. It is very tasty. Thank you very much for the recipe!