Preparation of curd paste. Curd paste Stelland "1 milk"
Curd pastes
Among the sweet dishes of Russian cuisine, a very special place is occupied by curd pastes, which bear the ancient name - Easter. The largest number of Easter variants were developed at the end of the 18th-19th centuries, and it appeared primarily at a rich table. Ordinary people could afford such an expensive dish for that time extremely rarely, almost once a year, timed to coincide with a major church holiday, and even at the time when milk appeared. In fact, curd pastes have nothing to do with religious rituals, and are currently made everywhere all year round. There are two types of curd pastes - raw and custard, or heated, there is also an intermediate type - the so-called confectionery pastes. They are all similar in the composition of the main products, but each type differs in its technology.
The main products in pastas are cottage cheese, butter, sour cream, cream, sugar, eggs; additional - nuts, candied fruits, raisins and various spices (most often vanilla and lemon zest). Cottage cheese and sugar are present in all pastas. Cream, sour cream and butter are not always found at the same time, and eggs are used even less often - sometimes whole, sometimes one yolk, sometimes whites separately.
The technology of raw pastes is apparently simple; it consists of mechanically mixing all the ingredients mentioned in the recipe. However, a strict sequence has been established in which the products are mixed, and, in addition, mixing or grinding is carried out very carefully and for a long time, in some cases for an hour.
To obtain custard paste, the products are mixed and then boiled over very low heat for 1 hour, and some of the products are sometimes added raw.
Pastes are called confectionery if only cottage cheese is boiled, and all other products are mixed raw. Confectionery also includes raw pastes, then baked in the oven, like flour products. After production, confectionery pastes are not pressed, like raw and custard pastes.
In general, it must be said that during pressing of raw pasta, some of the nutrients are lost, therefore, from the point of view of rational use of products, it is better to do without pressing.
On the contrary, custard pastes must be pressed (due to the release of whey).
Rules for preparing raw pastas.
1.
When choosing cottage cheese, give preference to grain-free homemade cottage cheese, prepared in a cold way, and from store-bought ones, give preference to low-fat cottage cheese, which has a very weak grain.
2.
Grind all products not together, but in parts - either completely separately from each other, or in a certain sequence.
3.
First, grind the cottage cheese. Add some powdered sugar to it, then add butter and sour cream. Grind the main part of the sugar with the eggs, most often separately with the yolks, until white.
4.
Add the sugar-egg mixture to the curd-butter mixture and grind together, despite the fact that each of them has already been ground separately.
5.
The third ingredient is powdered spices mixed with a small amount of powdered sugar.
6.
The last thing to add to the paste is stiffly whipped cream or whites whipped into a dense foam, and sometimes both.
7.
The final stage is the introduction of raisins, candied fruits, and nuts into the paste. In this case, the paste is not ground, but only lightly mixed so that the raisins and other components are distributed evenly throughout the mass.
Raw pastas
Rules for preparing custard pastes.
1.
Mix all ingredients according to the scheme indicated for raw pastes. Each specific recipe indicates which products are to be mixed (sometimes some of the products - sugar, butter, spices and even a certain amount of cottage cheese - are added additionally to the almost finished paste at a later stage).
2.
Place the resulting mixture in a saucepan over low heat and, stirring continuously, cook for 1 hour.
3.
Then add the ingredients indicated in the recipe to the mixture, stir again, cool (sometimes put on ice), wrap in a clean linen napkin, preferably washed several times (i.e. less dense), put under a press between two wooden planks or in a special wooden form a box and keep it for 12 hours to 2 days.
. V.V. Pokhlebkin. 2005.
See what “Curd pastes” are in other dictionaries:
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Delicious curd pasta with herbs - recipe
It turns out you can cook not only from cottage cheese. And also delicious pasta. This curd paste with herbs and garlic tastes very similar to curd cheese. I was delighted - very tasty. If you like that kind of thing, then you'll probably love this snack too.
It cooks very quickly, in 5-7 minutes you can finish it completely. It is suitable not only for sandwiches, but also for other popular snacks.
We will need:
250 g cottage cheese or curd product
dill greens – 1 bunch
1 bunch of parsley and cilantro
1 clove of garlic
salt - to taste
ground black pepper
slices of white bread
Making pasta with herbs:
To begin, wash the greens well, dry them with a towel and chop them finely. Peel the garlic and grate it on a fine grater or put it through a garlic press.
Combine cottage cheese, herbs and garlic, salt and pepper. Mix everything thoroughly or beat in a blender. If the cottage cheese is a little dry, then add sour cream - the curd paste with herbs is ready!
Spread the finished pasta on a bun, decorate with herbs and serve! Bon appetit!
Cottage cheese is a fermented milk product obtained by fermenting milk and removing the whey. It was known to the ancient inhabitants of Greece and Rome. This unique product can be the basis of both sweet and savory dishes. Due to its high calcium content, it must be included in the children's menu. But small children do not really like to eat plain cottage cheese. In this case, cottage cheese dishes will help, in particular curd paste, which is easy to prepare.
In Russia, curd pastes began to be served in rich houses back in the 18th century. Now such dishes are available to everyone. Cottage cheese forms the basis of this tasty and healthy dish. The taste and quality of the pasta largely depends on the choice of cottage cheese. To make it tasty, choose cottage cheese that is fatty, fine-grained, has a pleasant sour smell and, of course, the freshest. Additional components can include butter, sour cream, eggs or just egg yolks, cream, sugar. We use raisins to fill the paste. Sometimes candied fruits, vanilla, nuts, and herbs are used.
The method of preparing the dish is extremely simple: in the case of raw pasta, the cottage cheese is thoroughly mixed with all other ingredients, which are added gradually, in strict sequence in accordance with the recipe. If you are preparing custard paste, then after mixing the mass is cooked for some time over low heat. Sometimes some of the components are introduced into the finished mass in their raw form. There are many recipes for curd pastes, some of which you can find on the Plates website.