This is a simple version of the curd cream that is very similar to the store-bought cheese cream. There are several options, let's talk about two of them.
Cream cheese (eng. cream cheese) is a soft curd cheese with a pronounced creamy taste and aroma. Has a slightly salty taste with a barely noticeable curd sourness.
This product is one of the most famous and popular cheeses in the world.
Cream cheese or curd cream for cakes and pastries (fatty and thick)
Ingredients:
- 2 packs of fat cottage cheese ~ 350 gr. (better than pasty)
- 175 g butter
- 90 gr. icing sugar
- 3-4 tbsp. l. condensed milk
- 1 bag of vanilla sugar
- 1 tbsp. l. cognac or dessert wine
How to cook:
1. Beat the softened butter with powdered sugar and vanilla sugar until white.
2. Pour in condensed milk in several portions, whisk thoroughly at maximum speed with a mixer. Add cognac.
3. Rub the curd through a sieve and mix with the rest of the cream. Beat for 10 seconds. Ready!
Cream cheese from sour cream and cottage cheese (kefir)
Ingredients:
- 2 bags of kefir
- 150 g fat sour cream
- 200 gr. icing sugar
- vanillin optional
How to cook:
1. Freeze kefir on cottage cheese, then cut the bags, put the contents in a piece of clean cloth or cheesecloth and hang on a saucepan in the kitchen. The kefir will melt, milk whey will drain into the saucepan.
2. Do the same with the sour cream suspension. Just don't need to freeze it beforehand.
3. After 5-10 hours, put the nodules with delicate curd and sour cream thickened without liquid in one bowl, add powdered sugar and vanillin. Beat with a mixer until fluffy.
4. Keep the cream in the refrigerator for 30 minutes and can be used for desserts and baked goods.
Bon Appetit!
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