Cottage cheese and yoghurt cream
Unsweetened live yoghurt and natural cheese (without any doubt, flavoring and preservative additives) - in themselves very useful dairy products. Using yogurt and cheese as the main components, it can be useful to prepare delicious and creams, which are well supplied as a separate dish, used as a component of various desserts and in the preparation of cakes and other confectionaries. It should be noted that these creams are definitely much more useful to those who are prepared on the basis of butter or cream in connection with a much lower fat content.
But all the same for the preparation of creams better use of cottage cheese and yogurt average fat content, since these are the most useful products for proper nutrition. Instead of the classic Bulgarian yogurt can use Greek - is the product of a thick consistency with a lower fat content.
Recipe: cottage cheese and yogurt cream cake for soaking
- cheese average fat content (better country) - 500 g;
- classic unsweetened yogurt live an average fat content - 400 g;
- vanilla or cinnamon (but not together);
- sugar (can be in the form of powder) - 1-4 Art. spoon (optional component).
Curd wipe through a sieve, add the yogurt, vanilla or cinnamon and sugar (it can be replaced by any natural fruit syrup). All we mix thoroughly (you can with a mixer at low speed). That cream and ready, it is good for soaking cakes and biscuits, as well as a component of fruit desserts.
To prepare the mint-yoghurt curd cream, add to base cream 1-3 Art. spoons of crme de menthe or mint aqueous infusion (vanilla and cinnamon for this cream, of course, are not needed). You can add 1 tbsp. a spoonful of lemon juice and / or lime, raspberry, strawberry, these flavors combine perfectly with shades of mint.
Cottage cheese and yogurt cream mousse
To cottage cheese and yoghurt cream froze and kept the shape, it is usually added to gelatin or agar-agar. It turns cottage cheese and yoghurt cream mousse.
To prepare the cream gelling addition to basic ingredients (see. Above), we need 10-20 g of gelatin, and about 100-150 ml of water or any fruit juice (better Frechet). Fasting and vegetarians can replace gelatin agar-agar it, by the way, it takes a little less.
Slightly heated liquid (water or juice), and go to sleep in her gelatin, it will "blossom" for about 40-60 minutes. Periodically stir. You can warm up the solution in a water bath. Ready gelatin solution is filtered through a strainer and add to the cream prepared according to the basic recipe. Thoroughly mix the cream, and you can use it. For the product with a cream-mousse well froze, put the product in the fridge for a while.
More can be added to cottage cheese and cream yoghurt powder, cocoa powder mixed with sugar at a ratio of 2: 1, in an amount of 1-3 x art. spoons and 1-2 tbsp. tablespoons rum or fruit brandy. We get a very tasty. There shall also be a good cream with flavored syrups and fruit of different liqueurs, by the way, these additives sugar substitute for good. Here a lot of room for imagination.
Recipe: cottage cheese and yogurt cream with sour cream
- average fat cottage cheese - 500 g;
- unsweetened yogurt classic medium oil - 200 g;
- thick sour cream or cream - 200 g;
- sugar in the form of powder - 1-3 Art. spoons;
- the remaining components may be the same recipe as in the preceding (higher reading).
Cottage cheese rubbed through a sieve and mix with yogurt and sour cream. Add the remaining ingredients. Thoroughly mix and - cream is ready, easy healthy and tasty.