Curd and yoghurt casserole in an air fryer

Category: Yeast bread
Curd and yoghurt casserole in an air fryer

Ingredients

Cottage cheese 200 g
Yogurt 100-150 gr
Egg 1 PC
Sugar 2 tbsp. spoons (measured without a slide)
Flour 2 tbsp. spoons (measured without a slide)
Vanilla sugar (vanillin) taste
Butter 15 g

Cooking method

  • Beat the egg with sugar and vanilla sugar (I beat it with a Bamix blender), add cottage cheese and yogurt, beat.
  • Melt the butter (I melt it in the mold, rinse it and pour the butter into the curd mixture), add to the mixture, beat.
  • Add flour and stir (beat) until smooth.
  • Pour (it turns out quite liquid) into a greased mold.
  • Place the mold in the basket or directly into the AF tray.
  • 10 minutes 180 degrees. 20 minutes 160 degrees. Just in case, I added another 20 minutes to 140 degrees and went to bed))).

The dish is designed for

3-4 servings

Time for preparing:

5 minutes + 30-50 in AF.

Cooking program:

Baking.

Note

Curd and yoghurt casserole in an air fryer - it's in the basket.
The top is appetizingly browned (next time I'll try to sprinkle it with brown sugar, it should look like a crème brulee crust), the sides and bottom are completely white. The casserole perfectly \ "keeps its shape \" (this can be seen in the photo), you can put it on a plate and serve \ "cake \".
Due to the large amount of yogurt, the casserole turns out to be very, very tender, it is quite possible to give the baby a meal. The granddaughter (a year and a half) eats with pleasure).

The amount is specially microscopic, of course, you can multiply it by 2-3-4, etc.)))

Bon Appetit!

Catwoman
An interesting recipe! I will definitely try, thanks!
Trendy
And here is the casserole in my performance. True, with a slight deviation from the recipe: I replaced flour with semolina and doubled its amount. It turned out delicious, I have not eaten this before. Thank you!

Curd and yoghurt casserole in an air fryer
lemusik
Very cute casserole!
... But I think to further reduce the amount of flour ... the less flour in the cottage cheese, the tastier for me ... And according to the technology, it seems that while there is still an opportunity to reduce the "binder" - the casserole turns out tender, but does not fall apart absolutely And it rises perfectly , although there is no baking powder even close))))

And I don't like semolina at all - the casserole is a little rubbery ...
Rick
Delicious casserole! Delicate and not cloying! We all liked it, both the husband and the child. I did it in a slow cooker, and for some reason it rose first, and then fell off, such a "cheesecake" turned out to be low as a result. But delicious Thanks for the recipe!
Song
Delicious casserole! I did it twice and a little differently. Anyway, it turned out tasty! Thanks for the recipe!
lemusik
Bon Appetit!
It's nice that you like these casseroles too!

This portion is for a small form, in a mulch (even Redike 01) it is better to take more in proportions.
The better the eggs are beaten, the more magnificent it turns out ...

And indeed - the products can be varied, it was important for me that a lot of yogurt gives tenderness to the casserole (I really don't like dense ones - they are my nightmare from the very kindergarten, especially with jam - that's why I don't put semolina)
Rick
Quote: lemusik

Bon Appetit!
It's nice that you like these casseroles too!

This portion is for a small form, in a mulch (even Redike 01) it is better to take more in proportions.
I also came to this conclusion after reading what the girls write. The fact is that I didn’t make casseroles before, I started only now, so I don’t know the amount of ingredients and other "secrets" yet. I will study with your help!
lemusik
Quote: Rick

The fact is that I didn’t make casseroles before, I started only now, so I don’t know the amount of ingredients and other "secrets" yet.

The best part is that even in the process of studying it turns out very TASTY, right? And then - even tastier, more beautiful and more perfect!
What's in the CF, what's in the AF - I have it))).
In fact - magic saucepans!
Rick
Yes Yes! I agree 100%. The saucepans are magic. One just wants to create and create in them. That's just not eat everything in such quantities.
Kolizeika
something didn't work out completely liquid inside, and on top there is a beautiful ruddy crust. removed the crust and sent it for another 20 minutes at 160 grams. maybe because of the cottage cheese? I have it of medium coarse grain, I did not wipe it. or the yoghurt is not the same, I had a yoghurt fruttis drink in my fridge.
lemusik
And in terms of quantity they took the same?
The first time my crust rose up like a dome and burnt. I then removed it (after baking), and turned over the casserole, it was impossible to taste delicious, but not perfectly beautiful, so I didn't lay out such a thing)))

If something is not baked in the AF, but has already turned brown enough, then I leave it at 160, or even 140 degrees for 10-15-20 minutes.
If you look, then in the recipe I wrote - 10 minutes 180, 20 minutes 160, and then another "for reliability" - 20 minutes for 140.

Naturally, the larger the volume, the longer the time, but I would basically increase the time by 160-140 degrees.
Kolizeika
yes, the amount too, all according to the recipe and on time as yours. and then baked for 20 minutes for 160, it did not help, a lot of moisture, everything inside is liquid. the yoghurt drink is most likely to blame, it is too liquid, plain yoghurt will have a thicker consistency.
lemusik
It may not even be the yogurt liquid that is the reason ... If the yoghurt is purchased, then the fig knows what they put on there. Maybe a conservative ...

Egg, did you forget the flour?
Today I made a casserole of 2 cottage cheese activations (they are also quite liquid), jars of 150 ml of yogurt (damask), 2 eggs with two tablespoons of flour. The mass was liquid-liquid, thinner than sour cream ...
Made in MV Redmond 01. Everything was baked perfectly ...
Kolizeika
no, I put everything in, and eggs and flour. I also thought about the preservative, I will try with another
Mist
Although I don't really like cottage cheese, I decided to try it.
Made in a non-stick cake mold. The only retreat was brown sugar and reduced the time by 5 minutes (which is in vain ..)
It turned out fine, it turned red on all sides, it got out of shape easily, it swam a little (there was not enough time).
Extraordinary taste
lemusik
Bon Appetit! I am very glad that I liked the casserole!
Eat cottage cheese - it's healthy!

I will also try with brown sugar, it should also enrich the taste - I love it very much just for tea, like candy!
Mist
I have one more thanks, I really like the casserole
Now I do it often.
Curd and yoghurt casserole in an air fryer
lemusik
Bon appetit and HEALTH, Irochka!
Lyi
Here's my pretty casserole. Thank you.
/]Curd and yoghurt casserole in an air fryer
I was too lazy to fry on top.
I did everything according to the recipe, instead of semolina flour.
When baked, I removed the mesh basket completely, and put the silicone mold directly into a large container. So now you can cook not only small portions, but also large ones. My silicone mold with a diameter of 23 cm fits perfectly, as if it were made for AF.
lemusik
Wow - what a work of art!
Yes, I also put the larger form directly into the pallet.
Olenushka
Thanks a lot for the recipe! The casserole of my dreams! Only for her sake could one buy AF. I bake 50 minutes for 140 gr. The crust is then slightly brown and does not burn.
lemusik
To your health!)))))
pawllena
Maybe someone will use my experience, I put only cottage cheese, sugar and an egg. I just beat everything with a fork and in AF. 20 min. 180 g
lemusik
Quote: pawllena

Maybe someone will use my experience, I put only cottage cheese, sugar and an egg. I just beat everything with a fork and in AF. 20 min. 180 g

Could be so. Only now the result will be completely different.
In this recipe, the main point is the addition of a fairly large amount of yogurt. This gives special tenderness.
Tashenok
Can you please tell me, my homemade yogurt is never translated, I constantly make it in a yogurt maker. But it is a little thinner than purchased, from low-fat milk.Will this go in a casserole? Will it creep because of him?
lemusik
Homemade yogurt is always thinner than purchased yogurt, but you can play it safe a little and put less yogurt. Or you can take a chance, do everything according to the recipe and see the result).
Nobody will speculatively tell you how it will turn out ...

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