Making custard from cottage cheese

It is very useful to have a couple of reliable custard recipes in your notebook. Now we will share with you 3 recipes for such cream from cottage cheese.

Homemade curd cream

Any housewife who loves to cook definitely needs to know how to create curd cream at home . Custard curd cream is unsurpassed for baking. They can be used to fill cakes, cover cake layers, and even just eat them with a spoon.

Why is it worth making cream from cottage cheese? This is a natural and tasty component that reduces the fat content of the final product. This cream can be given to children with ease, because it contains even more benefits than harm.

Naturally, even such a wonderful ingredient as cottage cheese will not make the cream suitable for consumption every day. But curd cream for a homemade cake on the weekend, treating yourself to a tender dessert.

We have prepared three different recipes for you. Choose any one!

1st option

Ingredients

350 g cottage cheese
2 testicles
2 tbsp. l. Sahara
50 g butter
1.25 tsp. soda
1.5 tsp. vanillin
200 ml milk
60 g cornstarch

Manufacturing

Using a blender, mix cottage cheese, yolks, sugar, vanillin and soda.
To cook the cream, you need to use dishes with thick walls. Heat the mixture until it becomes watery, then add butter to it.
Mix starch and milk, pour them into the curd mixture. Cook the cream until bubbles form. Remember that it is better to apply the cream while it is hot. The cream is perfect for a cake like the “Monastery Hut”.

2nd option

Ingredients

350 g cottage cheese
2 testicles
2 tbsp. l. Sahara
50 g butter
1.25 tsp. soda
1.5 tsp. vanillin
200 ml milk
1 tbsp. l. corn starch
2 tbsp. l. milk
50 g sour cream

Manufacturing

Just like in the previous recipe, you need to mix cottage cheese, yolks, sugar and soda in a blender. Then the mixture must be melted on the stove.
Add butter to the watery mass, then a mixture of milk and starch. Cook until thickened.
Now is the most important step. Beat sour cream, vanilla and curd cream using a mixer.
The cream must be whipped evenly. Add the curd mixture spoon by spoon. This version of the cream is perfect for filling eclairs and cakes.

3rd option

Ingredients

350 g cottage cheese
2 testicles
2 tbsp. l. Sahara
150 g butter
1.25 tsp. soda
1.5 tsp. vanillin
200 ml milk
30 g corn starch
2 tbsp. l. milk
1 tbsp. l. sweet powder

Manufacturing

The cream is prepared in virtually the same way as the first two options. The difference is that you need to add the butter at the very end.
When the cream thickens after cooking, you need to add butter, which must be previously beaten with sweet powder.
The fluffy butter must be beaten again with the curd mass. This do-it-all cream works for everything. You can use it to cover cupcakes or a cake from the very top.

We sincerely hope that these three creams will suit your taste and you will make a huge number of cool dishes with them.

Galina Pashinskaya
When Galina smiles, it’s impossible to resist smiling back! Our energetic editor loves electric music and books by Max Fry. The woman is keenly interested in psychology and tries now to be better than yesterday. Galya's favorite book is “100 Years of Solitude” by Gabriel Garcia Marquez.

Custard based on cottage cheese - a low-calorie dessert

Nowadays, custards with cottage cheese have become fashionable, because they are quite dense and tasty, but at the same time they do not add a huge amount of calories. Most of the ladies are obsessed with their figure and healthy lifestyle and nutrition, but they do not want to deprive themselves of a piece of cake.

Maybe for this particular reason, custard containing cottage cheese has become fashionable. With all this, if you look at the statistics of purchases in culinary stores, then most of the orders for cakes are specifically with this cream. As traders in culinary stores say, orders for such cakes sound something like this - there is much less biscuit, but a lot of cream. But not everyone loves such orders, because the cake is calculated by weight and the cost does not depend on the amount of cream and cake layers. It depends only on the mass. Such culinary masterpieces are not inexpensive, and their cost is not small. So most culinary stores work only to cover the price of the goods included in the baked goods.

How to reduce the cost of a recipe for cream with cottage cheese at home

High-quality cottage cheese is not a very cheap product, so preparing custard with this fermented milk miracle goes beyond the usual economical option. In order to create custard, cottage cheese can be prepared independently from kefir. For a similar procedure, you only need a slow cooker, which will help not only bake a cake, but also solve preliminary issues.

To make it, pour a liter of kefir into a multicooker, set it to porridge mode for 30 minutes, then throw the resulting mass into a colander lined with gauze and leave to drain into the pan for 1 hour.

In 60 minutes, the most delicious cottage cheese is ready, which is even more pleasant and nutritious than ordinary store-bought cottage cheese. True, this mass comes out with grains, but during the production of the cream they can be broken up using a blender.

In general, for cream with cottage cheese we will need from 45 to 65 rubles, depending on the price of kefir in a certain region of the country.

Delicious curd dessert

Once upon a time, Easter was prepared using a recipe for custard with cottage cheese. With all this, they added fruits and berries to it, and it turned out very tasty. But a similar delicacy was available only in rich families, where fermented milk products were not considered a luxury.

In order to prepare curd cream or dessert you need to take:

Cottage cheese – 0.5 kg;
Sugar – 100 gr.;
Chicken eggs (yolks) – 2 pcs.;
Butter – 100 gr.;
Soda – 0.5 teaspoon.

Making this dessert is a long process, since the preparatory preparation takes three hours. But at this step you will only need to mix the ingredients and let it cook until it reaches a suitable condition. If we consider production without a standby mode, then the entire process will take no more than 30 minutes of working time. Everything else is a waiting process.

But first things first.

Cut the butter into pieces and leave in an open container for 30 minutes. During this period of time we will prepare the cottage cheese; it needs to be ground through a fine sieve or beat with a blender. Then combine cottage cheese, butter, soda and yolks. Mix everything until smooth and leave under gauze for 3 hours.

When the time is right, put the mixture in a water bath and cook with boiling water for exactly 10 minutes.

Then remove the custard from the bath and mix thoroughly with the addition of sugar. Stir until the sugar dissolves in the mass.

After this, leave the cream to cool at room temperature until it cools down and can be moved to the refrigerator. It is better to transfer the mixture into a pot, but do not cover it with a lid. This fondant or part of the cake must languish in the refrigerator for a day, and only after that the mass is suitable for decorating the cake or making other desserts.

To prepare the most festive dish, you can mix custard with pieces of dried apricots or prunes. Place in a mold or shape into a suitable shape with your hands. You can even serve it with a chocolate coating. This type of dessert is not necessarily used as a cream for a cake, but it is one.

You can decorate similar fondant for a cake only with fruits, nuts or other fillings, but not everyone will be able to form decorations out of it. Although the mass is flexible, without the ability to sculpt from plasticine, it will not be possible to give it a suitable shape.

Curd custard

There is also one recipe for cream, which, like its other custard counterparts, lost its eggs as a result of almost all the tests and transformations. But because of this, it has not lost its properties and keeps its shape perfectly. It’s even hard to call it just curd, because this fudge contains a huge amount of butter. This is a faster butter and curd custard. But that didn't make him any worse. Cottage cheese very well softens the pure buttery taste, without changing the specific purpose of this cream. With this mixture you can perfectly decorate a cake, or create a fairly voluminous layer between the cakes.

There are certain rules in the sequence of adding ingredients, we will tell you about them carefully. But if you break these rules, the mass will not beat to a suitable mixture and will lose its stability. Now let's learn more about the ingredients and manufacturing method.

What you will need:

Milk – 0.5 l.;
Sifted wheat flour – 6 tbsp. heaped spoon;
Cottage cheese – 1 pack;
Butter (high quality) – 1 pack;
Sugar – 1 glass.

Now let’s look at the step-by-step production of this cake fondant.

In a small saucepan or saucepan, sift the flour through a fine sieve and add milk in small portions. When all the milk has transferred into the bowl, mix well again, making sure there are no lumps. If you are not completely satisfied with the mixture (small lumps or grains have formed), strain the mixture through a sieve or cheesecloth. Now all this needs to be put on fire and cooked until thickened. Constant stirring of the mass cannot be avoided, because the milk can burn, which will spoil not only the products, but also the cream as a whole.

When the mass has acquired its thickness, immediately remove from the heat and place in a bowl of ice water.

Stir for another 5 minutes and leave to cool completely. At this time, you can work on the rest of the products.

Cut the butter into small pieces, it’s better to put it straight into a mixer cup and pour sugar into it. When the butter has softened a little, mix it with sugar and leave to soften further. Prepare cottage cheese - for this we break a pack of cottage cheese in a blender, and if you don’t have this device, then grind it through a fine sieve. If the cottage cheese is very dry, then add a spoonful of milk to it and mix.

Beat softened butter with sugar until fluffy and snow-white.

By this time, the milk mixture must have cooled completely. Add this mixture one tablespoon at a time into the oil, without stopping whisking. After both masses are in the same bowl, we begin to add cottage cheese. We also do this in small portions and whisk constantly. When all the ingredients are in one cup, beat for another minute. After all the manipulations, the fudge is ready for use. The cream comes out very gentle, but at the same time holds its shape perfectly.

For information. You can use low-fat cottage cheese. The recipe includes packs equal to 200 grams.

Only in a water bath

Although this recipe does not differ from the previous ones in composition, it is prepared in a completely different way.

There is no need to wait several hours; the mixture can be immediately applied to the torus cakes after production. But this impregnation for cakes has one highlight - it needs to be cooked only in a water bath, because if the mass burns even a little, then this taste will ruin everything. The taste of a small burnt piece in the curd mass is very noticeable.

For production you will need:

Cottage cheese – 0.5 kg;
Chicken egg – 1 pc.;
Sugar – 2/3 cup;
Butter – 100 gr.;
Flour – 2 tbsp. spoons.

At the very beginning, take the butter out of the refrigerator and cut it into small pieces.

After this we will deal with the main part of the mass. Grind the egg well with sugar and flour, add softened butter and beat everything together.

With cottage cheese it is even more difficult - you need to pass it through a strainer several times or beat it very carefully in a blender. When the cottage cheese becomes more like baby curd mass, then add it to the initial consistency and put the whole mass in a steam bath. You need to cook this mixture for at least 15 minutes, stirring all this time. Under no circumstances should the mixture be allowed to burn. Do not be alarmed that at first the mixture will seem watery to you - it will thicken quite well during the process. After 15 minutes spent in the bathhouse, remove the cup and leave to cool.

Custard curd cream: ingredients, recipe with photos

The breathtakingly tender custard curd cream is perfect as the inside of eclairs or profiteroles. It comes out soft, airy, almost melting in your mouth. Its base is custard, to which cottage cheese or curd cheese is added to give it a special texture. The resulting soft mass can also be used for layering cakes, but then the cakes should be light and thin. In our article we will present a step-by-step recipe and photo of curd custard for eclairs. Below we offer other options for its production: without milk, according to Dukan and with the addition of hazelnuts.

Custard curd cream for eclairs

The whole highlight of this unusually delicious dessert lies in the cream. Tender and airy, with a slight vanilla note and a creamy finish, it blends perfectly with the unleavened choux pastry. Eclairs turn out moderately sweet and soft. The delicious custard curd cream holds its shape perfectly and does not come out of the cake when bitten. The dessert comes out warm and comfortable at home. It can be served for a tea party at home with the family, or for the arrival of dear guests.

The whole secret of the taste of this cream lies in the custard. According to the classic recipe, it is prepared from the following ingredients:

Milk. It must be of medium fat content and certainly fresh, since it determines how pleasant the creamy aftertaste will be.
Testicles. The cream will be the most tender if you use only egg yolks during production.
Flour or starch. If you want to prepare the thickest cream, it is better to use flour when making it. The mass will turn out gelatinous, like paste. If you take corn starch, the cream will turn out to be the most tender and unique. It is perfect for layering a cake.
Butter. It must be of good quality and high fat content.

The second part of the cream is curd. In the manufacturing process, you can use cottage cheese or curd cheese. In the first case, the cream will be the thickest, and in the 2nd case, the cream will be the most tender. Cottage cheese mixes perfectly with sweet custard and completely reveals its taste.

Manufacturing customizations and tips

Custard curd cream will turn out tastier if, while working with it, you adhere to secrets from the most experienced chefs:

To cook the cream without lumps, all dry ingredients must be sifted through a sieve twice, and during the production process on the stove, the mass must be constantly stirred.
The hot cream should be cooled to a temperature of 60 °C, transferred to a cool bowl and covered with film, completely touching the surface. Otherwise, a crust will appear on top and the mass will not be homogeneous.
Custard should be prepared in a container with a thick or double bottom. This will prevent it from burning.

The recipe for custard curd cream presented below is perfect for filling eclairs, baskets or profiteroles. You can prepare it in advance. The cream can be stored perfectly in the refrigerator for 3-4 days.

List of ingredients

To make custard you need to prepare the following products according to the list:

milk – 1 glass;
sugar – 25 g;
testicle – 1 pc.;
flour (starch) – 20 g;
butter – 60 g.

The following ingredients will be useful for the curd mass:

cottage cheese 9% – 150 g;
sweet powder – 1 tbsp. l.;
vanilla essence – ¼ tsp.

All products must be removed from the refrigerator in advance so that they warm up to room temperature.

Step by step making custard

The overall memory of the dessert depends on how smooth the custard is. It is very difficult to spoil the curd mass. But the custard often comes out with lumps, very thick or, on the contrary, very watery. To avoid this, during the manufacturing process it is recommended to adhere to the following instructions:

Immediately sift the flour into the bowl in which you plan to cook the cream.
Add cool milk. Mix the ingredients thoroughly with a whisk so that there are no lumps.
In a separate bowl, beat the egg with sugar with a fork.
Add the egg mixture to the milk mixture.
Place the saucepan with the ingredients on the lowest heat. With constant stirring, cook the cream until the mixture becomes thick.
Remove the saucepan from the heat. Transfer the cream to another bowl, cover with cling film and cool.
Cut the butter into small cubes. Add it to the cooled cream and beat well with a mixer. The custard is ready. You can put it in the refrigerator for some time.

Making curd mass

In the second step, the next part of the eclair cream is prepared. For this step, you can use ordinary granular cottage cheese, which without much difficulty can be transformed into the most delicate curd mass. It is prepared as follows:

Grind cottage cheese (150 g) through a sieve twice or beat thoroughly using a blender.
Combine the resulting homogeneous mass with sweet powder.
Add a few drops of vanilla essence.
Mix the cream thoroughly using a spoon or mixer. The curd mass is ready.

Next, all that remains is to combine the custard and curd cream together. They must be thoroughly mixed so that the mass becomes uniformly thick. The custard curd cream is ready.

How to fill eclairs with cream?

If you literally follow the manufacturing instructions, the whipped mass comes out excellent: not cloying, pleasant to the taste, with a velvety texture. All that remains is to fill the cooled eclairs with it. After this, you can invite guests to the table. You can fill the base with cream using 2 methods:

Using a sharp knife, create a cut along the inside of the dough piece. Using a teaspoon, fill the cake with cream. Cover the filling with the top half and press lightly with your fingers, as if to seal the cut with cream.
Take a pastry syringe and fill it with cream. Create a small hole in the dough piece. Insert the nozzle of a pastry syringe or bag into it and fill the cake with cream.

Regardless of the method chosen, eclairs prepared according to this recipe are incredibly delicious.

Custard for a cake without milk with cottage cheese

Tired of layering your cake with sour cream and condensed milk? Then try to create an excellent custard with cottage cheese. When making it, you need to adhere to the following procedure:

Place the butter on the table in advance so that it becomes soft.
Break the egg into a deep bowl. Add ½ cup of sugar to it. Grind the mixture well until the crystals dissolve.
Add sifted flour (2 tbsp) to the egg mixture. Mix the ingredients well again.
Add softened butter. Beat the mixture with a mixer. It should become smooth and shiny.
Cottage cheese with the highest fat content (500 g) should be passed through a meat grinder a couple of times, ground using a sieve, or whipped in a food processor. It’s better to use the freshest homemade cottage cheese – the cream will turn out tastier.
Combine both parts of the cream in a saucepan with a double bottom, put it on low heat and cook for a couple of minutes. The mixture will be watery at first, but will thicken evenly. Make sure that the cream does not burn. Remove from heat and cool slightly.
Brush the shortbread with cream while it is warm. In this case, the cake will be the most soaked.

Custard nut cream with curd cheese

Thanks to the addition of hazelnuts to the custard, it acquires an unusual taste and smell. And without nuts it also turns out very tasty. The recipe for custard with curd cheese consists of the following manufacturing steps:

Pour 80 g of roasted and peeled hazelnuts into a saucepan. Pour it with milk (200 ml) and cream with 33% fat content (150 ml). Add vanilla pod or essence.
Bring the mixture to a boil. Then remove the saucepan from the heat and leave the milk covered for another 30 minutes. It must brew and become saturated with a nutty smell.
Pour the mixture into a blender along with the nuts. Grind everything until smooth, and then strain through a sieve. This will get rid of the hazelnut and vanilla pieces.
Combine sugar (80 g) with flour and starch (13 g each). Add yolks – 4 pcs. It’s great to grind them with a dry sugar-flour consistency.
Combine nut milk with yolk mixture. Pour the mixture into a saucepan. Cook the custard on the yolks over low heat. Cool it, covering it with film earlier.
Fold the cool cream cheese into the custard. Beat the mixture with a blender, transfer to a container with a lid and place in the refrigerator. In this form it can be stored for up to 5 days. The cream can be used not only as the inside of pastries and cakes, but also served with pancakes and pancakes, strudel, or as an independent very tasty dessert.

How to prepare cottage cheese custard according to Dukan?

Diet (Diet is a set of rules for eating food by a person or other living organism) is not a reason to give up dessert. According to the following recipe, you can prepare custard curd cream according to Dukan. Just a few steps are required:

Pour 350 ml of milk into a small saucepan. Add potato starch (2 tbsp) to it and mix. Place the saucepan on low heat.
Cook the cream until thickened, stirring it constantly with a whisk.
Add strawberry syrup or sugar-free sauce to the resulting mass. Remove the pan from the stove.
Grind the cottage cheese (3 tbsp) in advance so that it becomes as tender as possible.
Add cottage cheese to the cream, stir and let cool. Then you can use it for its intended purpose.

Curd custard

Production time: 40 minutes Servings: 1 cake

We often like to buy store-bought desserts with cottage cheese, although they are quite expensive, but they are so tasty! And prices are the lesser of two evils, because store-bought desserts contain a huge amount of harmful dyes, additives, flavors...

Meanwhile, it is absolutely not difficult to prepare curd desserts at home. So, by preparing curd custard, we can end up with the most delicious pastries, eclairs, and cakes! It is prepared so simply that even those who have virtually no experience in cooking can handle it.

Ingredients:

60 g – sugar (or to your taste)
800 g – cottage cheese
5 g – soda
150 g – softened butter
4 – egg yolks

Recipe for making curd custard

First, grind the cottage cheese through a sieve, don’t be lazy and do this 2 times, so the cream will come out the most fluffy (in the latter case, you can twist it through a meat grinder).
Add soda, yolks and butter to the cottage cheese, mix and leave to stand at room temperature for about 2 hours.
Place the curd mass in a water bath, add sugar, boil, stirring continuously for 10-15 minutes.
Cool slightly, pour into a jar or pot, cover with a lid, then put in the refrigerator for 10-12 hours.

This curd cream is suitable not only for making curd cakes or pastries, it is the tastiest interior for all sweet pancakes, especially chocolate ones. Bon appetit and enjoyment!

Comments on the entry “Curd custard”

Tell me, please, should I apply it warm or cool? Is it suitable for biscuits?

Tamara, yes, this cream is perfect for sponge cakes. And you need to apply it cool, placing it in the refrigerator to cool - this is written in the recipe. Happy baking for you!