Cheese in chocolate at home. Homemade curds

If your child loves glazed curds, prepare this dessert for him on his own. Homemade chocolate-covered curds are much healthier, as they do not contain the additives that their store-bought relatives can boast of. These curds are very tasty, fragrant and easy to prepare, so feel free to cook and be sure - everything will work out!

Prepare fatty cottage cheese, butter, powdered sugar and milk chocolate. Mix cottage cheese, well softened, but not melted, butter and powdered sugar.

Blend these products with a blender - you should get a homogeneous curd.

Pieces milk chocolate place in a bowl and melt in the microwave or over a water bath. Walls and bottoms silicone molds For cupcakes, brush with a thin layer of chocolate. For this it is convenient to use a brush. Place the molds in the freezer for 5-7 minutes. Then take them out and cover the walls and bottoms with a second layer of chocolate, put them back in the freezer for 5 minutes.

Take out the molds, spread them into each curd mass, smoothing the surface. If the remaining chocolate has solidified by this point, melt it again and pour over or brush the surface of each cheese. Put the curds in the refrigerator (this time in the refrigerator, not in the freezer - the curd filling should not freeze).

After about an hour, the dessert can be freed from molds. This is done in an elementary way, the frozen chocolate is freed from silicone without any problems.

Many people love glazed curds, but they don’t even realize that their favorite delicacy can be made on their own. If you cook such cheese at home, this will allow you to get much more product for the same money that you would have to spend in the store. In addition, you will know for sure that you have used only natural ingredients.

The process of making glazed curds is very simple, the ingredients can be bought at any supermarket, and palatability they are in no way inferior to factory counterparts, but they do not contain chemicals.

How to make glazed cheese

Cheesecakes are a great alternative to candy. Not only that, they are healthy and taste great. Curds can be used as a dessert, as well as to satisfy hunger. They are loved not only by children, but also by adults. Store-bought curds practically do not contain natural cottage cheese, instead of it there is a large number of additives. This greatly affects the benefits of cheese, which is practically non-existent.

If you like such a delicacy, watch your health and want to treat children, we offer a recipe for glazed curds made from natural ingredients.

You can experiment by adding coconut flakes to the cottage cheese, chopping and adding nuts, fruits, candied fruits, etc. This will allow you to get the same large assortment and the same delicious glazed curds as in the store. You can use white instead of milk chocolate if you like.

We are offering to you basic recipe. It can be modified by adding other ingredients, as well as making dark or light glaze.

Ingredients

Our meals will include:

• 200 g of homogeneous cottage cheese;
• 30 g of sugar;
• 30 g butter;
• 1 tsp vanilla sugar.

For the frosting you will need:

• 100 g of chocolate, preferably milk;
• 50 g butter.

Cooking process

For cooking curd filling you need to melt 30 g of butter to get a homogeneous liquid consistency. Next, add sugar (regular and vanilla), and then rub well.

When the mixture of sugar and butter has cooled down a bit, add cottage cheese, then knead with a spoon. If you took coarse-grained cottage cheese, you must first rub it using a sieve with small cells until a homogeneous mixture is obtained.

We put the curd mass in a pastry bag with a large nozzle, which can be replaced with an ordinary plastic bag with a cut corner. Now we squeeze 5-6 cm cubes onto the board. Now the future glazed curds should stay in the freezer of the refrigerator for 1-2 hours.

By the time they are frozen, we should have icing ready. To do this, break the chocolate into slices, and then add vegetable oil and put on water bath. To prevent the mixture from burning, you need to constantly stir it until a homogeneous mixture is obtained and lumps disappear. It is also impossible to allow overheating, so the fire should be weak. Remember that the bottom of the bowl in which we prepare the glaze should not touch the water.

Now we take out the sticks from the freezer and string them one by one on wooden skewers. Then pour them with chocolate so as to completely cover: evenly and without gaps. I put them on parchment paper and put back in the freezer for half an hour until the chocolate hardens.

Then we take it out and wait until the cottage cheese becomes a little soft. You can start tasting. Treats should be stored in the refrigerator.

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How to make glazed curds at home

Homemade glazed curds have almost the same taste as in the store. We will tell you another recipe on how you can cook this dish with your own hands. We will talk about very popular vanillin-flavored curds.

Glazed curd cheese with vanillin flavor

Ingredients:

• 400 g of cottage cheese;
• 90 g butter;
• chocolate bar;
• 100 g of powdered sugar;
• 1 g vanillin.

Cooking:

Cottage cheese must be passed through a sieve or chopped with a meat grinder (the nozzle is used as for making pate).

Soften the butter (put it in a warm place for a while). Then mix cottage cheese and 60 g of butter, powdered sugar and vanillin.

So that the curd mass does not stick to your hands, you need to moisten them in water. This will help to form bars with ease, which are then wrapped in foil. It can be replaced with cling film. We put the wrapped semi-finished product in the freezer for 25 minutes.

The best and most convenient way to independently reproduce a dessert loved by the kids is suitable for those who have portions available. Silicone forms for muffins (higher) or baskets (lower). If you do not have kitchen utensils made of universal material, do not worry. Was was good recipe, and molds there is a creative alternative. Read carefully!

Since we create curd cheese at home, then on culinary master class we call the younger generation of sweet teeth - we are doing it together exciting experiences first with melting before our eyes, and then hardening chocolate, the transformation of products into a magical delicacy and we are looking forward to tasting.

Prep time: 60 minutes / Serves: 6

Ingredients

• cottage cheese from 9% 200 g
• milk chocolate 100 g
• sugar 30 g
• butter 30 g
• coconut flakes 30 g

Cooking

If possible, choose rustic cottage cheese - then exclude butter from the composition. There is enough fat content and moisture in fresh homemade cottage cheese. In my example, purchased, fine-grained, without additives. But the curd mass is also suitable for the filling, already sweet, with raisins, dried apricots or prunes. Unsweetened cottage cheese is rubbed with soft melted butter to achieve tenderness and plasticity, as well as with fine granulated sugar. Instead of sugar, powdered sugar is suitable, vanilla sugar is thrown for flavoring. In addition, coconut flakes will not hurt - a matter of taste. Stir thoroughly until smooth.



With palms slightly moistened with water, we form oblong bars of sweet cottage cheese, pierce with wooden ice cream sticks - put the blanks on oiled parchment and put them in the freezer for half an hour. Semi-finished cheeses will seize, harden and it will be easier to cover them with a chocolate shell.



Separately, melt milk, white or dark chocolate in a water bath. Lubricate the silicone baskets with hot chocolate with a brush, send them to the freezer for 5-10 minutes. The layer dries very quickly - most likely, it will take even less time. We repeat twice, otherwise there will be gaps, too thin places.



We add the remaining filling to the hardened bowls, grease it thickly on top - we try to connect the side and top in a circle, leaving no holes. Then the curds will get a solid, even shell. Having completely hidden the curd filling, we return the silicone molds to the freezer compartment for the third time. Do not touch for 10 minutes, let it completely harden.



In the meantime, we dip the frozen curds on a stick into melted chocolate, turn, coat on all sides. Sprinkle still wet coconut flakes. Let dry completely. If you want to try a dessert like ice cream, put it in the freezer again. For a thick shell, 100 g of chocolate is not enough for six servings, but the chips stick well and fill the gaps. Alternatively, use confectionery tinsel in parallel - cheese curds will become festive, colorful.



We check the readiness in the forms. Gently draw a knife / spatula around the circumference, separate from the walls, turn over a plate or board and take out our products. As a rule, there are absolutely no difficulties with silicone - and muffins, and chocolate, and shortbread baskets are instantly removed.

Before serving, we store all homemade curd cheeses (on a stick in coconut and round ones in chocolate) on a refrigerator shelf. Beautiful packaging made of transparent or colored paper will not hurt - in the case of children-guests. Have a delicious lunch and bon appetit!

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.

Curd in chocolate icing The 21st century is much more diverse than the 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 of cottage cheese 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 dubious additives, master the 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:

1. Grind cottage cheese in a blender. The consistency should be smooth, without grains.
2. Add softened butter, powdered sugar, vanilla. Whisk until fluffy.
3. Pour in the cream or sour cream and beat for a couple more minutes. The finished curd mass should be smooth and fairly dense.
4. 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.
5. If you decide to make curd glazed curds with filling, add it now.
6. Send the blanks to the refrigerator to harden.
7. 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.
8. Prick cold curd sausages on a fork, dip in glaze and return to parchment.
9. 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.
10. 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 diversify the recipe with coconut, raisins, jams, condensed milk, ground nuts, cookie 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 kinds of "E" in the composition are undesirable. The minimum of excess 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.

It is difficult to imagine the taste of childhood without curd products. Here is my favorite curd dessert - chocolate glazed curds. In my childhood there was not yet such an abundance cheese curds and choice, as it is now, perhaps that's why it seems to me that those curds from my childhood were the most delicious ...

Cooked by home recipe chocolate-covered cheesecakes are very healthy and tasty, but it seems to me that they still lack some secret ingredient !!!??

1. First of all, we need to prepare chocolate molds for cheese curds. I, in the absence of rectangular ones, used ordinary silicone cupcake molds. Of course, they are a little big, but this does not affect the taste at all.

2. In a water bath, melt the chocolate with the addition of a small piece (about 10-15 grams) of butter.

3. When the chocolate and butter are melted, mix everything and grease the molds with a silicone brush.

4. So generous so that the chocolate layer is even. Now we send the chocolate blanks to the freezer for 10-15 minutes.

5. We take cottage cheese, preferably wet, so that the curds turn out juicy, put it in a deep container.

6. Add condensed milk.

7. And softened butter.

8. Mix the mass with a blender nozzle until smooth. The creative part is ready.

9. Meanwhile chocolate molds managed to freeze. We take them out of the freezer.

10. And fill to the top with curd-creamy mass.

11. Top with the remaining melted chocolate (it may need to be heated again in a steam bath). And send it to the freezer for 10-15 minutes.

12. Done! We take out chocolate curds from silicone molds and treat our household members.

13. My bottom layer of chocolate turned out to be very thin, so the curd mass is visible. Transfer dessert to a plate.

14. Drizzle with condensed milk or your favorite syrup and serve with tea or cocoa. Tasty and healthy!