Cottage cheese is a traditional dish in any peasant family. Cottage cheese was added as a filling in pies and dumplings, and sweet dishes were also prepared from it.
Curd mass from baked milk
Pour 3 liters of milk into an earthen pot or thick-walled saucepan and place in the oven on the lowest heat so that the milk freezes. From time to time, use a wooden spoon or a jolly spoon to lower the formed foams to the bottom. Cool the baked milk to room temperature, add 4 cups of sour cream and leave in a warm place to sour. Place the fermented milk in a warm oven again until the whey begins to separate. Pour the whole mixture into a linen bag and hang over a basin until the whey drains. Wipe the finished cottage cheese through a sieve or pass through a meat grinder, add 3 beaten eggs, mix well, transfer to a linen bag and place under a press. Keep the formed curd in the refrigerator.
Boiled curd mass
Mix 1 cup sour cream with 2 well-beaten eggs and gradually pour in 1 liter of milk, stirring thoroughly until smooth. Heat the mixture over low heat, stirring all the time, until whey forms. Throw the whole mixture onto cheesecloth to separate the curd from the whey. Rub the cottage cheese through a sieve and add sugar, salt and spices to taste. Transfer the finished curd mass into a mold and put in the cold.
Curd mass with jam
To 0.5 kg of fresh cottage cheese, add 1 tablespoon of granulated sugar and 0.5 cups of thick jam, mix and rub through a sieve or pass through a meat grinder. Pour in 2 beaten eggs, 2 cups sour cream and 60 g softened butter. Stir everything until smooth. Transfer the mixture to a mold, cover with a thin napkin and place the oppression on top. Place the curd mass in the refrigerator.
