How to make curd casserole

Despite the simplicity of preparation and the uncomplicated nature of the recipe, the curd casserole does not always work out – it either falls apart or is not baked, or, on the contrary, it tastes hard and rubbery. What can you do to make the perfect casserole?

  • Buy the right cottage cheese – fresh, high quality, preferably dry. The main thing is proven. No starch or trans fat additives.
  • Always rub the curd through a sieve so that the structure of the casserole is uniform. If you’re not lazy, you can even twice.
  • Separate the whites from the yolks, first add the yolks to the curd, and add the whipped whites separately at the end. So the casserole will turn out to be airy and similar to a soufflé.
  • Do not add sugar to the casserole – it can then be eaten with jam, fruit puree or syrup. Without sugar, the curd will remain denser.
  • Cook the casserole at a low temperature – about 160 degrees. The thicker the casserole, the longer and the lower the temperature should be.
  • To reduce the calorie content of your casserole, use low-fat cottage cheese and exclude egg yolks.

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