Frozen fermented baked milk

Category: Dairy and egg dishes

Ingredients
Ryazhenka	1 l
Egg	1 PC
Salt / sugar	taste
Flour	2-3 st. l.
Apple	1 PC.

Cooking method

- Freeze the fermented baked milk. It is hard to see in the photo, the sieve is in a glass bowl. The defrosted fermented baked milk has a very delicate texture, not like cottage cheese made from defrosted kefir, so it is better to take a thin cloth, not gauze, through gauze, although folded in several layers, fermented baked milk seeps. I have gauze simply because I didn't have a suitable cloth on hand.
- Defrost.
- Mix all the ingredients (rub the apple). Do not beat. Arrange in silicone molds. Put the molds in the cartoon (inside the bowl or on the double boiler), turn on the "Baking" or "Steam" mode (about 20 minutes).

Cooking program:

Multicooker / oven / steamer

Note

Hello dear gurus.
I dared to stick into your masterpieces with my sparse recipe, for one single reason. I have great reverence for the simplest recipes with minimal effort, because I do not like to cook, although I am an aunt, the mother of the family, apparently, nature laughed at me. And the reason for my puppy joy is simplicity and deliciousness.

In some distant ..917m year, I was looking for some kind of delicious cottage cheese recipe for a child, because the eldest categorically refused to eat cottage cheese, and because of her youth and stupidity, I really wanted to shove it into her. I found the same recipe for making curd mass / steamed casserole from frozen fermented baked milk. I decided to try it. I bought fermented baked milk, stuffed it into the freezer for a day, thawed it, got ready to cook, but first you need to try the original product. I tried ………. And everything ... I was cut down ... I didn't just eat this mass, I, forgive the jargon, ate it in 1 minute. My love for this product has been going on for over 10 years. I often freeze fermented baked milk, in most cases, it does not come to cooking. We just eat it. From this mass, you can make whatever your heart desires with various variations: puddings, casseroles, steamed, in the oven, in a slow cooker, with berries / nuts / poppy seeds / honey / semolina / starch / flour / jam, etc.
Oh, I haven't thought of combining this mass with smoothies from Admin / Tatiana, I must try, in general, probably, there will be brain shooting.

Therefore, the above recipe is not important. All the magic is in frozen fermented baked milk.

Previously I searched the site in search of a similar one, at first I did not find anything, but while I was puffing, creating a recipe, I saw a similar one at ANGELin BLACKmore (Cheese product a la "Cream cheese" (frozen).

P.S. Another simplest masterpiece with minimal effort can be obtained from frozen bananas. Without defrosting, beat them with a powerful blender (I ruined it alone). And that's it! You don't need to do anything else! It turns out the same independent delicious product, in this case it turns out ice cream. And then your imagination is already working: nuts, fruits, syrups, jam, etc. By the way, Admin / Tatiana has a similar recipe. In general, the base is frozen banana.

P.P.S. Sorry for the poor, unglamorous pictures and clumsy description. I shut up, give way to the guru (s), take off my hat ... I am in a deep swoon from the masterpieces on display.

Tonika

An interesting recipe, you must try. I also have a problem to shove into my cottage cheese and dairy products. How long should you keep steaming or baking?

Nikusya

Zebra, Tan, an interesting recipe, with a start! I have not tried to bake such a mixture, I must try.

Zebra

I won't say exactly. All by sight. About 20 min. As long as it takes to steam an omelette.In general, it doesn't always work out for a couple "Ukhtynichegosebe", sometimes it comes out a little rubbery (and I can't understand why), but it's still delicious. Therefore, it is better for sure - baking!

The magic is not in the recipe! And in the original independent product: frozen-defrosted fermented baked milk !!! That's why I wrote it. You can even score on the recipe itself. I think that hiding this something airy-creamy is just a crime. By the way, from frozen kefir, ordinary cottage cheese is obtained, nothing special.

Ikra

Zebra, yes a great recipe! I also love to have a minimum of ingredients in the recipe. From what is always in the house. So I bookmark it. And I just want to clarify one question: what kind of fermented baked milk they sell in Moscow, do you take it for freezing ??

Zebra

House in the village

Ikra

Zebra, Thank you! I also use their milk, no complaints!

AlisaZ

An interesting recipe, thanks. I love fermented baked milk very much 😊

Zebra, Tatiana, welcome! Thanks for the recipe, the story with cottage cheese is the same, mom wants to shove it, daughter doesn't want to shove it!))))) I will definitely try your version in a double boiler. We are waiting for more recipes!

aprelinka

and I'll bookmark! I won't even bake it - I'll just eat it!

Helen

Very interesting...

Zebra

Quote: L

Zebra, Tatiana, welcome! Thanks for the recipe, the story with cottage cheese is the same, mom wants to shove it, daughter doesn't want to shove it!))))) I will definitely try your version in a double boiler. We are waiting for more recipes!

Not the fact that you like it. If children don't like cottage cheese, then it seems to be a lifelong dislike. The eldest (15 years old) remained indifferent, and the youngest (3.5 g) yesterday after dinner! ate 3! molds, for her it is uncharacteristic, she is a weak eater.

Podmosvichka

Zebra, Tanya, a very interesting recipe, I'm taking it to bookmarks
Thank you
I'll clarify right away - do you defrost it in gauze and then weigh it out?
Or do you use it together with serum?

brendabaker

Zebra,
I also like to make cottage cheese, so-called. ballet, simply dumping frozen kefir or fermented baked milk on a sieve, but the hands did not reach baking, everything is eaten right away.
I will try, the recipe is excellent, THANKS for publishing.

Zebra

Quote: Podmoskvichka

I'll clarify right away - do you defrost it in gauze and then weigh it out?
Or do you use it together with serum?

In every way. It is hard to see in the photo, the sieve is in a glass bowl. I pour the serum into a bottle for other needs.
If it just lies in gauze in a sieve, it turns out softer and thinner, if weighed it, when it thaws, it turns out drier (the longer it hangs, the drier).
But I very rarely weigh, I like softer and wetter more, although it is probably better to use dry for baking.
The defrosted fermented baked milk has a very delicate texture, not like cottage cheese made from defrosted kefir, so it is better to take a thin cloth, not gauze, through gauze, although folded in several layers, fermented baked milk seeps. I have gauze in the photo, simply because there was no suitable fabric at hand.

Quote: brendabaker

Zebra,
I also like to make cottage cheese, so-called. ballet, simply dumping frozen kefir or fermented baked milk on a sieve, but the hands did not reach baking, everything is eaten right away.
I will try, the recipe is excellent, THANKS for publishing.

Never mind the recipe. The recipe is nonsense. I published it only to obey the laws of the forum: I have to write a recipe thread. The main thing is a creamy crushed mass.

Better try to combine defrosted fermented baked milk with whipped frozen bananas or Roma smoothies ... This will be a bomb!

ninza

Tanyana, thanks for the recipe. I will definitely do it as soon as I buy fermented baked milk.

Trishka

Tanyusha, a wonderful and simple recipe!
I love these, thanks to me!

Podmosvichka

Thanks, understood. So you paint, you need to urgently buy and try

Eugene

Zebra, Tatyana, thanks for the recipe, I often freeze kefir, but I haven’t tried the fermented baked milk yet.

NadyushaK

Great recipe. The mass is delicious on its own. I confirm. And you can add whey to pancakes

you can make a delicious dessert.In the strained mass 2 eggs, 2 tablespoons of starch, zest, vanillin. Place in a baking dish. Top with apple slices, sour berries (cranberries or lingonberries), sprinkle with streusel on top and into the oven.

ANGELINA BLACKmore

TatyanaRyazhenka is a delicious product. I really like freezing / thawing from it. Well, and only derivatives from it, a matter of imagination, taste and degree of desire to cook. Nice recipe.

Marusya

Tatyana, and I take note of the idea. Honestly, I hear about this for the first time we love Ryazhenka, it is always available in the refrigerator, we will try it. Thank you

Tumanchik

Tatyana, I really love cottage cheese from ryazhenka, so I bookmark exactly the recipe for cupcakes. I will rationalize))) Thank you very much !!!

Quote: Zebra

gobbled her up in 1 minute

I see

Masha Ivanova

Zebra, Tatyana! An interesting recipe! And how much of this "curd" is obtained after defrosting? I understand that depending on the degree of draining of the whey, the weight differs, but at least approximately. For example, from 1 liter of fermented baked milk (or from 900 ml) I am interested in the weight of fermented baked milk without apples, eggs and other things.

Zebra

Thank you all for your kind words. It is very pleasant to read all sorts of pleasantries, especially for beginners.

Quote: Masha Ivanova

Zebra, Tatyana! An interesting recipe! And how much of this "curd" is obtained after defrosting? I understand that depending on the degree of draining of the whey, the weight differs, but at least approximately. For example, from 1 liter of fermented baked milk (or from 900 ml) I am interested in the weight of fermented baked milk without apples, eggs and other things.

I do not know . Never weighed. In the photo in the scoop, the mass is ready-made without whey and without additives. Ladle - 0.5 l. Probably about 300 gr. And with the addition of other ingredients, only 6 molds turned out, can be compared with the size of a saucer (standard saucer).

P.S. But interestingly, in the recipe you can somehow mark the degree of complexity? So as in Burda. Maybe I didn’t see it ... Otherwise, sometimes, just listing the list of products, I faint

Masha Ivanova

Zebra, Tanya, thanks! This, of course, is not important. I'll weigh it myself. The recipe is awesome! I will do it.

krekushka

My God, how delicious it is !!!!! Thank you more for this recipe, it definitely deserves the highest honors! just eat your mind

Smile

It turns out a very tasty mass, after defrosting, I eat it just like that, sometimes, with additives, but without heat treatment

Zebra

krekushka, Thank you. I am very glad that the defrosted ryazhenka has new fans.

Quote: Smile

It turns out a very tasty mass, after defrosting, I eat it just like that, sometimes, with additives, but without heat treatment

Exactly. It rarely comes to cooking. We destroy instantly.

Marinuly

Zebra, awesome recipe! I love all the milk, and cottage cheese, casseroles and others like them especially. Thanks a lot!

Zebra

Marinuly, thanks for the tip.

Iluchik

Zebra, Tatiana, thanks for the recipe! It never came to preparation. A very tasty curd turned out, although I got a creamy consistency. The hardest part is removing the frozen brick from the bag

Zebra

Quote: Iluchik

A very tasty curd turned out, although I got a creamy consistency.

Exactly. It is difficult to call it cottage cheese. This is a cross between curd, mousse and cream.

And it's not difficult to extract. I lift the triangle ears of the bag, cut them off with scissors, and then with a knife I get in between the bag and the brick and cut through the bag from all 4 sides, the structure looks like a peeled banana, there is a brick in the middle, and on the sides there are petals from the packaging.
Or, perhaps, you can hold the frozen package a little under running hot water, turning it on all sides. Then it will be very easy to break off.

Iluchik

Quote: Zebra

you can probably hold the frozen package a little under running hot water, turning it on all sides.

I left it on the table for 20 minutes, then cut the bag. Also pops up easily
Now fermented baked milk has settled in the freezer. Very tasty with frozen berries (of course, also previously thawed in the refrigerator).

Marinuly

Zebra, Tanya, I tried the recipe. To say that you liked it means to say nothing! Just a bomb !!! Delicious! He reminded me of my grandmother's cottage cheese, she never cooked it, but threw away the sour milk. Thank you!

Such a deliciousness turned out

Zebra

Quote: Marinuly

Just a bomb !!!

Agree! Dense curd is not just a bomb, BOMB!
Glad you liked it!

Nadyushich

A very interesting recipe! Thank you, tomorrow I'll run for fermented baked milk, I will like it for sure, I have no doubt ...

Kira_Sun

Zebra, Tatiana, thank you very much, did it without much hope, but the daughter ate !!! now it's the only way to feed her cottage cheese. It went very well with strawberries too

Zebra

Quote: Kira_Sun

but the daughter ate !!! now it's the only way to feed her cottage cheese. It went very well with strawberries too

mamusi

Zebra, Tanechka, I'm running after Ryazhenka, dropping my slippers ...
Can you make ice cream? ... As I do, like this: curd whisk with a small amount of oil (it is possible without oil - it will be less plastically but more diethically! )
There really is someone that ...
Then there is an overripe whipped banana. Sometimes I put cocoa or crumbled chocolate!
Lazy to the point of disgrace.
And then on silicone molds. But not in a cartoon, like you, but in the freezer. Then I take out one at a time and bastard!
I made it with raisins and chopped dried apricots and chocolate chips.
(At the same time, I have a frostWife Unold bored in the closet ...) I'm too lazy ...
Yes, I don’t put sugar ... but you and the kids DO AND NEED!
THANK YOU!!! For the idea with fermented baked milk.
Py Si: I'll bake your cupcakes too!

kolobashka

Quote: brendabaker

but they never got to baking, everything is eaten at once.

similarly

Zebra

Quote: mamusi

Zebra, Tanechka, I'm running after Ryazhenka, dropping my slippers ...
Can you make ice cream?

mamusi, I do not know, I have not tried it. Your idea for cottage cheese ice cream is very interesting, thanks, I'll try.
But transferring cottage cheese from frozen fermented baked milk is self-indulgence, too many body movements. I made a casserole from frozen-defrosted fermented baked milk, nothing unusual. Curd from defrosted fermented baked milk itself is a delicious final product that does not require further processing.

I make the ice cream even easier: overripe bananas are frozen and whipped with a blender, only you need to give the bananas a little warmer so that they are not stone, otherwise you can burn the blender if it is low-powered. All. It's mind-blowing.

mamusi

Quote: Zebra

I make the ice cream even easier: overripe bananas are frozen and whipped with a blender, only you need to give the bananas a little warmer so that they are not stone, otherwise you can burn the blender if it is low-powered. All. It's mind-blowing.

Yes. I can do that! I do the same. And even better, if you beat in a blender (I have a blender for breaking ice)))) frozen bananas with washers with a little cold milk. At the exit - full-fledged ice cream.
I do this all the time. And with strawberries, and raspberries, and pieces of frozen pineapple, peaches.
That's why my ice cream maker is bored.
And frozen fermented baked milk I DO NOT SEE to translate ...
Not pity than kefir, sour cream or cottage cheese. Product and product. I'll try in every way!)))
If only it was delicious. I am alone beloved will do. For I am at home alone. Why feel sorry for yourself !?
I can't eat it alone, even in the form of a cream ... But in ice creams, it gradually diverges!

mamusi

Zebra, Tanya, I'll show you here too!
It was very tasty to spread on crispy toaster bread. And a drop of apricot jam on top! Straight delicious, delicious!)))
Thank you!