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Recipe for glazed cottage cheese curds. Glazed curds at home

Everyone knows that cottage cheese is useful as an excellent source of calcium and protein. However, not everyone loves it. Another thing is glazed cheese. This is a popular delicacy from the dairy department, which is enjoyed by adults and children alike. Such alternative way the use of cottage cheese would be good if not for a few "buts": like store-bought yogurts, purchased cheeses contain many impurities, flavors, taste enhancers, while only a small part of the cottage cheese we need. What to do? Refuse this product? Not necessarily. You just need to learn how to cook glazed curds yourself.

Why buy when you can make at home?

If you think that it is very difficult to repeat store-bought chocolate-glazed cheese at home, then you are mistaken. In fact, you can not only cook a treat that is very similar in taste and appearance, but also make it much healthier. The main thing is to get good cottage cheese, and even better - to purchase a natural rustic product. Then your glazed curd will contain a storehouse of vitamins and have an extraordinary taste. delicate taste. So let's get started.

Cooking easy and fast

Products needed for homemade (500 grams), sugar (1-2 tablespoons), a little oil (about 100 grams) and vanillin. Sugar is best ground into powder so that it does not crunch on your teeth. We mix all the ingredients, and from the resulting mass we form small "logs". They need to be laid out on a flat plate and put in the freezer to freeze. In the meantime, let's get to the frosting.

Finishing touch - frosting

For homemade, we take 2 large tablespoons of cocoa and 4 tablespoons of sugar and sour cream. We mix these ingredients and heat in a water bath to get homogeneous mass. Thickness can be adjusted by adding water or milk. Cool the resulting chocolate sauce and pour it over the frozen cheese. Now they need to be put back in the freezer. After a while, you can check our homemade chocolate-glazed curds. In appearance, they are practically indistinguishable from store-bought ones, and cooked at home undoubtedly win in taste.

home range

You will say that there is such a variety of flavors and fillings on sale that homemade glazed curd quickly gets bored. What's stopping you from expanding your own range? When cooking, you can add chopped nuts to it, hide berries, pieces of dried fruits inside, make a filling from jam or boiled condensed milk, mix with cocoa. You can form a cottage cheese "log" and place it on a cookie, and then pour over chocolate. As you can see, there are no less opportunities to experiment at home.

How to make it tastier?

Several useful tips to make your glazed curd even tastier. Curd base It is best not just to mix, but to beat with a mixer. Then the product will turn out more airy and tender. Glaze does not have to be prepared from cocoa, you can buy a bar of bitter, milk, or even just melt it in a water bath - it's faster and tastier. If you are going to eat cheese immediately, then you can add a little cream to the cottage cheese. For small children the best toppings- berries and dried fruits, but for adults and teenagers the assortment can be expanded. Store-bought glazed cheese or homemade cottage cheese treat - what do you choose?

Curds in chocolate icing A delicious and healthy alternative to candy. Children especially like this delicacy, but adults are unlikely to refuse it. True, store-bought curds come in different qualities, most of them do not have so much cottage cheese, but all kinds of additives are contained in abundance. It reduces the benefit cheese curds in chocolate icing. Fortunately, it is quite possible to make glazed curds at home. In this case, you can be sure that they will be both tasty and healthy.

Cooking features

The technology for making glazed curds at home is quite simple, but it has its own characteristics, which it does not hurt to know about.

Cottage cheese when preparing homemade curds must be carefully rubbed through a sieve. This is a guarantee that the mass will turn out to be airy and homogeneous, without the slightest lumps.
Glazed curds, like most desserts, are quite high in calories. bring them down energy value and the use of fat-free cottage cheese for their preparation at home will help to increase their usefulness.
The curd mass from which the curds are to be formed must be sufficiently thick and plastic, capable of holding its shape. That's why liquid products, such as condensed milk, sour cream, it is better to add gradually until the mass acquires the desired consistency. If at the same time a little sour cream or condensed milk remains - it does not matter, they can be used to prepare other dishes. In the event that the mass still turned out to be too liquid, it can be thickened with milk powder, thick fruit yogurt, biscuits grated into crumbs or cocoa powder. Of course, this will affect the taste of the finished treat, but in any case it will be on top.
Before coating the curds with glaze, they should be placed in the freezer for 15 minutes - thanks to this, they will harden and it will be easier to cover them with chocolate. However, you should not keep the curd bars in the freezer for too long, as this can already adversely affect their taste.
Most often, in order to cover the curds with glaze, they are dipped into the prepared chocolate mass, held with two forks, and then laid out on a wire rack to dry. Another way to “bathe” iced curds is to put them on skewers before placing them in the freezer, and then remove them from the refrigerator and, without removing them from the skewers, dip them into the icing. In this case, glazed curds will look a bit like a popsicle. The easiest way to glaze cheese curds is to coat silicone molds small chocolate, place them in the freezer to harden, then fill with curd mass and cover with chocolate. At the same time, it is better to apply chocolate in molds and on top of the cottage cheese in two layers: first one layer, after solidification - the other. In this case, the glaze will turn out to be more even, without gaps.
The easiest way to glaze is to use melted chocolate, but at home it can be replaced with a glaze made from cocoa powder. To do this, mix, heating in a water bath, three tablespoons of sugar and sour cream, a tablespoon of cocoa and a 10-gram piece of butter.

The technology for making glazed curds at home may also depend on the recipe, so before culinary process it is better to study it to make sure that the kitchen has everything you need to implement plans.

Classic recipe for homemade glazed curds

cottage cheese - 0.4 kg;
butter- 90 g;
chocolate (tile) - 80–90 g;
powdered sugar - 100 g;
vanillin - 1 g.

Cooking method:

Pass the cottage cheese through a sieve or mince using the pâté attachment.
Soften the butter by keeping it in a warm place for a while.
Mix cottage cheese with 60 g of butter, vanilla and powdered sugar. It is easy to obtain by grinding granulated sugar in a coffee grinder.
Wetting your hands in water so that the curd mass does not stick to them, form bars and wrap them either in foil or cling film.
Put the cheese for a quarter of an hour in the freezer, then remove and unfold.
Melt the chocolate in a water bath (better, of course, bitter), mixing it with the remaining butter.
Take frozen cheesecakes with two forks and dip them in chocolate icing.
Place the curds on a special grill or a tray lined with parchment and place in the freezer for 10-15 minutes. You can also just put it in the refrigerator, but for a longer time - at least 30 minutes, and preferably an hour.

It is necessary to get homemade curds in glaze from the refrigerator immediately before serving, so that they do not melt. They will be even tastier if pieces of dried fruit are added to the curd mass during cooking.

Easy Glazed Cheesecake Recipe

cottage cheese - 0.4 kg;
condensed milk - 0.15 kg;
vanillin - 1 g (optional);
butter - 90 g;
chocolate - 0.3 kg.

Cooking method:

After rubbing the cottage cheese through a sieve, mix it with condensed milk and softened butter.
Melt the chocolate and brush the silicone molds with it.
Place in the freezer for 10 minutes.
Remove the molds and cover their insides with a second layer of chocolate.
Place the molds back in the freezer for 10 minutes.
After taking out, fill them with curd mass, cover with a thick layer of chocolate on top.
Send cheesecakes to the freezer for 15-20 minutes.
Take out the finished cheeses and serve.

In the curd mass when preparing cheese curds according to this recipe you can add jam, fruit yogurt, but in moderation.

Try making cheese curds by adding ingredients of your choice to the curd mass: cookie crumbs, chocolate pieces, lemon peel, canned fruits, cocktail cherries - their taste will only benefit from this, and there will be no less benefit.

Glazed curds - an invention of the Soviet Food Industry. A similar product appeared on store shelves in the 30s of the last century, however, then it was unsweetened. At the end of the 50s, our parents were able to taste curds in chocolate in their usual form, children and adults immediately fell in love with delicious curd desserts. After that, the decline in popularity was due only to a total shortage, but with the development of a market economy, entrepreneurs resumed the production of a hot commodity.

Chocolate-glazed cottage cheese of the 21st century is much more diverse than classic glazed curds with vanilla and cocoa; now you can buy a dessert with fruits and jams, waffles and biscuits, wrapped in white and dark chocolate. But talented self-taught chefs managed to develop recipes for homemade glazed curds in chocolate. A home-made dessert is in no way inferior to a store-bought one, it is cheaper, and its quality depends only on the choice of ingredients.

What are glazed curds made of and how many calories are in them

The main component of many curd bars, beloved by many, is cottage cheese, in addition to it, sugar, butter, additives, sweeteners, flavors, preservatives and dyes are included in the composition of glazed curd bars. Ready-made curds are almost always tasty and usable for a long time, but one can argue about their benefits.

In 100 grams curd mass with butter, sugar and chocolate shell 400 kcal. Factory cheese weighs from 40 to 50 g, which means that its calorie content is about 200 kcal, of which:

Protein - 7.9 g (32 kcal)
Fats - 27.7 (248 kcal)
Carbohydrates - 32.6 (130 kcal)

Nutritionists do not approve of this product, and not only because of the high calorie content. It's no secret that manufacturers are trying to replace expensive ingredients with cheaper ones, so glazed curds often contain low-quality fats instead of butter. Cholesterol shock does not pass without a trace, and for people with cardiological diseases, obesity, the use of a harmless treat can turn into very unpleasant consequences.

Parents buy chocolate-covered cheese bars for their children, believing that these bars healthier than candy. Indeed, kids who flatly refuse to eat cottage cheese are happy to absorb a delicacy, but it is better to cook homemade glazed curds. You will be sure of the quality and will be able to adjust the composition of the dessert.

The benefits and harms of cottage cheese

It seems that no one doubts the benefits of cottage cheese, and many still remember the “torture” with cottage cheese that adults arranged for us. Dislike for this product, as well as milk foam, is a hard-to-explain reality. Quite another thing is delicious chocolate-covered curds, especially with fruits or condensed milk inside. But is cottage cheese so useful and can it be attributed to unconditionally useful products?

Benefit

The lactic acid product is obtained in the process of fermenting whole milk and separating whey. Lactic acid bacteria break down sugar, form lactic acid, which prevents the growth of pathogenic microbes and promotes the removal of toxins. In addition, beneficial bacteria have anti-sclerotic, anti-cancer and anti-allergic properties, and normalize digestion.

Cottage cheese of different fat content is produced from natural (pasteurized and unpasteurized), normalized and reconstituted milk, as well as from their mixture. Not only caloric content depends on milk, but also the content of vitamin A, although there is more protein in low-fat milk than in fat. The fermentation technology can be based on different starter cultures: rennet, calcium chloride or lactic acid bacteria.

Homemade cottage cheese is the most delicious and healthy. It is prepared from curdled milk, from which, when heated, whey is separated and a protein clot is formed. If you have the opportunity to buy cottage cheese from a reliable manufacturer, give preference to this simple and tasty product.

Cottage cheese is included in diets for liver diseases, gastrointestinal tract, kidney, heart. In all cases when it is necessary to restore immunity, doctors recommend including cottage cheese in the diet, beneficial features which are undeniable:

This lactic acid product is easily digestible and the protein works very efficiently.
Cottage cheese contains methionine and tryptophan - amino acids necessary for digestion and the nervous system.
Calcium and phosphorus are good for strong bones, teeth and heart.
Iron normalizes the level of hemoglobin in the blood.
There are many vitamins in cottage cheese, but the most noticeable is retinol (vitamin A), which is important for vision, especially in low light.
Vitamin D is very necessary for children in the period of active growth and the elderly to maintain the musculoskeletal system.
B vitamins are involved in carbohydrate and protein metabolism, strengthen the immune system and contribute to the smooth functioning of organs.

AT fat-free cottage cheese useful material are preserved almost completely.

Possible harm

The basic rule, in violation of which cottage cheese can turn into a harmful product, is moderate consumption. A useful serving is 100 g three times a week. Including cottage cheese in your diet or baby food, you need to consider:

Fatty cottage cheese increases cholesterol levels, and this can cause atherosclerosis and excess weight.
Excess protein is bad for the kidneys.
In stale cottage cheese, harmful bacteria develop - E. coli, causing poisoning. Best before date natural product short, so you do not need to buy it for the future. If the packaging indicates that the cottage cheese is suitable for a week, then it is stuffed with preservatives.

Homemade chocolate curds

It is not at all difficult to prepare glazed cheese curds at home, and the result will not be inferior either in taste or in usefulness. In order not to doubt the quality of the ingredients and the absence of questionable additives, master basic recipe. Based on it, you can supplement the dessert with new ingredients and experiment.

Compound:

Low-fat cottage cheese - 700 g
Cream - 50 g or 2 tbsp. l. sour cream
Butter - 50 g
Powdered sugar - 70-90 g (half a glass)
Bar of dark chocolate without additives (at least 50% cocoa)
Vanilla, jam, fruits, raisins - to taste

Cooking:

Grind cottage cheese in a blender. The consistency should be smooth, without grains.
Add softened butter powdered sugar, vanillin. Whisk until fluffy.
Pour in the cream or sour cream and beat for a couple more minutes. The finished curd mass should be smooth and fairly dense.
Glazed curd curds can be of any shape. The easiest way is to put the cottage cheese in a bag of food film and squeeze out wide strips of approximately the same size onto a surface covered with parchment.
If you decide to make curd glazed curds with filling, add it now.
Send the blanks to the refrigerator to harden.
Break the chocolate into a small bowl and melt in a double boiler with constant stirring. To prevent the chocolate from hardening ahead of time, you can add a small piece of butter to it.
Prick cold curd sausages on a fork, dip in glaze and return to parchment.
You can use silicone molds. In this case, a layer of melted chocolate should be applied to the bottom and walls of the molds and sent to the refrigerator for 1 hour. When the chocolate hardens, fill with cottage cheese and pour over chocolate icing.
Put glazed curds in the freezer for several hours.

When preparing glazed curds at home, it must be remembered that the temperature of the ingredients must be appropriate. Do not let the chocolate cool down, but the curd mass warm up.

Ready dessert should be stored in the refrigerator and no longer than a couple of days. You can vary the recipe coconut flakes, raisins, jams, condensed milk, ground nuts, biscuit crumbs.

Curds with boiled condensed milk in chocolate glaze (video)

You can achieve a delicate consistency of cottage cheese with a blender or mixer. Only in this way will you achieve uniformity and splendor of the curd mass.
The icing can be made from cocoa powder, but a melted chocolate bar is easier to work with and tastier.
The mass should be dense enough so that sausages can be formed from it. If you have added too much milk or cream, thicken the curd with cookie crumbs or powdered milk.

Homemade glazed curds are tastier than factory ones and even a novice confectioner can cook them. But if you prefer store-bought products, choose wisely.

What to consider when choosing glazed curds (+ video)

There should be an indication on the packaging that the dessert is “glazed curd”. If there is no mention of cottage cheese, the origin of the cheese is doubtful.
The absence of cocoa butter or cocoa powder in the glaze should alert. At the very least, do not give such cheese to a child.
Flavors, dyes, palm oil and all sorts of "E" in the composition are undesirable. A minimum of excess in vanilla curds without fillers.
Carefully study the integrity of the package and the expiration date.
The words "tasteful" in the name indicate the presence of flavoring.
Cheese without chemical additives is stored for no more than 15 days.

Ease of manufacture and stable demand attracts many manufacturers. Glazed curds are produced by dozens of enterprises, but not all desserts are equally useful. In many cases, instead of chocolate-covered cottage cheese, they offer a cocktail of vegetable fats, flavorings and preservatives.

According to experts, products under the brands are trustworthy:

B.Yu. Alexandrov
Baltais
Karums
Vkusnoteevo

There is nothing superfluous in these cheese curds, the composition is balanced in fat content and calorie content, the taste does not deceive expectations.

To prepare cheese curds, you will need medium-sized silicone molds and a silicone brush.
I used milk chocolate, you need to take good quality chocolate so that it melts well. I used cottage cheese, 9% fat. If you are using coarse-grained cottage cheese, it must first be rubbed through a fine colander or sieve.

Break the chocolate into pieces and place in a small bowl.
Build water bath- put the container with chocolate in a pot of water (water should not touch the bottom of the pan). Melt chocolate. Using a silicone brush, grease the molds with chocolate (there will be gaps - it's not scary).

Put in the freezer for 5 minutes.
We keep the chocolate in a melted state - we keep the fire at the very minimum.
Re-grease the molds with chocolate.
Leave a little chocolate in the pan to cover the bottoms.
This time, make sure there are no gaps. Put in the freezer for 10 minutes.

Melt the butter in the microwave, add sugar, vanilla sugar, mix and grind well.
Cool the butter slightly, add cottage cheese, mix.
Fill molds with curd.

Put in the freezer for 20 minutes.
Top each cell with chocolate.
Place in the freezer for about 30 minutes until the chocolate is completely set.

Remove the finished cheesecakes by gently turning the molds inside out.
Here is a cross section of the cheese.

Today we will cook together everyone's favorite delicacy - cheese curds in Apple pie order. Namely, I will tell you how to cook simple curd cheese with condensed milk and dried apricots.

Many parents buy cheese curds for their children in stores, and they themselves are not averse to treating themselves to this delicacy. But, a completely logical question arises after reading the composition of the manufacture. After all, they are prepared from the curd mass of dubious origin with palm oil, stabilizers, flavor enhancers and preservatives. Why do we buy a product stuffed with preservatives and other filth? It is clear that it is tasty, you can store it for a long time. But we do not buy them for the sake of storage. And at home, you can cook cottage cheese curds, which will not only not be inferior in taste to purchased ones, but will also turn out to be useful. And this is especially important when the question arises of the correct baby food.

Let's cook delicious glazed curds together and make our kids and loved ones happy!

Ingredients:

600 g homemade cottage cheese;
70 g dried apricots;
0.5 cans of condensed milk (about 160 g);
a small bag of vanillin;
100 g dark chocolate bar with cocoa content from 70%;
100 g butter;
100 g of powdered sugar or sugar.

chocolate glazed cheesecake recipe

1. Wash dried apricots under running water, put them in a deep plate and pour boiling water over them. Let's swell.

2. Cottage cheese is desirable to take homemade, dry and not very greasy. It will be easier to form cheese curds from such cottage cheese. If the cottage cheese is wet, then it must be allowed to drain for 8-10 hours.

Pour the cottage cheese into a deep bowl, pour the condensed milk here, pour out the vanillin.

3. Now we will use a blender to grind the curd lumps. The mass should become homogeneous, it takes 5-7 minutes.

4. Drain the water from the dried apricots, take it out, dry it with a paper towel and chop finely.

5. Add to the curd mass and mix. We send the bowl to the freezer for 40-60 minutes. The curd mass should grab well so that it is convenient to sculpt cheese curds from it. However, it should not completely freeze.

6. We take out the curd mass from the freezer and form balls with a tablespoon or a large ice cream spoon. You can correct the shape by rolling the ball with your hands. But be careful, the mass is icy.

7. We cover a large flat plate or board with parchment and lay out the balls from the curd mass. Put them in the freezer until they are completely hardened. It usually takes an hour or two.

8. In the meantime, let's make chocolate icing for curds. I would also like to say a few words about her. To make the glaze “correct”, strong and tasty, it is better to take chocolate with a high cocoa content and without vegetable fats. Such chocolate is bitter, and to make the icing sweet, you need powdered sugar or sugar. And thanks to the introduction of fats in the form of butter, chocolate icing will turn out to be the desired consistency. If you decide to replace bitter dark chocolate with milk chocolate, then you do not need to use butter and sugar. And the quality of the glaze directly depends on the chosen chocolate.

So, we put the butter to melt in a water bath. In order for the butter to melt, 40 degrees will be enough. It does not need to be brought to a boil.

9. Add sugar or powdered sugar to the melted butter (the icing will be more homogeneous with it).

10. We break a bar of dark chocolate into pieces and lower it into oil.

11. Stir until all the chocolate has melted.

12. From the plate we move the curds along with the parchment to the work surface or another plate. And on a cold plate from the freezer we will lay out ready-made glazed curds - so the chocolate will instantly grab.

Prick the balls with a wooden skewer and dip into the glaze. Turn so that the cheese is completely covered with chocolate.

13. Put the finished glazed curd cheeses on a plate from the freezer. Now you can leave them in the kitchen for 15 minutes so that the cottage cheese inside is defrosted. And a thick layer of chocolate icing will not allow the filling to spread and the curds will keep their shape perfectly.

It is worth biting into such a cheese, and you will feel a tender, fragrant, slightly sweet curd filling with dried apricots. Homemade chocolate curds are ready. Enjoy your meal!