How To make Canadian Cottage Cheese Cake
Crust: 1 c Fine rusk crumbs
3 tb Melted butter
3 tb Sugar
3/4 ts Cinnamon
Filling: 2 lb Cottage cheese
5 Eggs
1/2 c Flour
1 c Sugar
2 ts Lemon rind
2 tb Lemon juice
1/2 ts Vanilla
1 c Heavy cream
Topping: 2 c Strawberries
1/4 c Cornstarch
1 c Sugar
1/4 c Orange juice
2 tb Orange rind
3 c Whole strawberries
Combine crust ingredients and press into a 9 inch springform pan and bake 350 for 10 minutes and cool. For filling: press cheese through sieve into a bowl. Add eggs one at a time. Beat in flour and sugar. Stir in rind and juice and vanilla. Whip cream and fold in. Pour into crust. Bake 350 1 hour and 10 mins or until set. Cool and chill. For topping: Blend berries to puree. add sugar and cornstarch with juice and rind. Cook thick and clear. Place whole berries over chilled cake. Pour on warm glaze and chill until set. -----
How To make Canadian Cottage Cheese Cake's Videos
Make Cottage Cheese Two Ways With Taste Off!
Like many things in the culinary world you can make Cottage Cheese at home using two different methods or recipes. In both cases the process involves acidifying the milk (either with bacteria and enzymes, or with straight acid) which curdles the milk.
How To Make Traditional ‘Old School’ Cottage Cheese:
The traditional process involves using ‘good’ mesophilic bacteria that convert lactose into lactic acid and rennet (an enzyme) that coagulate the milk into a solid block of curd.
This block of curd is then cut into cubes, and the whey is released.
Ingredients:
4L (1 gallon) whole 3.25% milk
125 mL (½ cup) live culture kefir - or 1 packet Mesophilic Starter Culture
8-10 drops liquid rennet
Method:
Slowly heat the milk in a heavy pot to 30ºC (86ºF).
Add the kefir and stir in well.
Mix the rennet into a ¼ cup of room temperature water, and then stir this into the milk.
Turn off the heat, cover and let sit undisturbed for 3-6 hours.
During this rest time try to keep the temp of the milk between 70ºF - 80ºF.
You will know when to move on to the next step - the milk will be solid, and will shrink away from the sides of the pot slightly.
Cut the curds - as I show in the video.
Slowly increase the temperature of the curds / whey to 45ºC-46°C (113ºF-115°F) and keep it a that temp for 30-45 minutes.
Drain the curds through a cheesecloth lined colander or sieve.
Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey.
Allow the curds to drain well, and dry out slightly.
You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.
How To Make ‘Quick’ Cottage Cheese.
Ingredients:
4L (1 gallon) whole 3.25% milk
175 mL (3/4 cup) white vinegar
Method:
Heat the milk in a heavy pot to 50ºC (120ºF).
Stir in the vinegar, and turn off the heat.
Continue stirring for 1-2 minutes while the curd forms.
Cover and allow to sit undisturbed for 20-30 minutes.
Drain the curds through a cheesecloth lined colander or sieve.
Squeeze out as much whey as possible, and then rinse thoroughly under cold water to remove any remaining whey**.
Allow the curds to drain well, and dry out slightly.
You can salt the curds and mix with a little heavy cream before serving, or eat / use as is.
**You can now use this whey to make ricotta!
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The Cottage Cheese Series: Italian Edition
On a mission to make cottage cheese cool again. Sharing a cottage cheese recipe a week starting with one of my favs
Is COTTAGE CHEESE Ice Cream Any Good?
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1:20 What are we making?
2:12 Why make this?
2:50 Chopping chocolate.
3:30 Adding everything into the blender.
4:30 Secret to mint chip ice cream.
5:16 Adding the chocolate.
5:47 What does it look like frozen.
6:07 Scooping.
6:45 Taste test.
8:37 Would I make it again?
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Cottage cheese CHEESECAKE easy recipe from scratch | how to make cheesecake
INGREDIENTS for 23cm / 9 pie dish:
500g cottage cheese / I use 2% fat
4 eggs
40g corn starch
75g sugar / or to taste / I usually use substitute (monk fruit + erythritol)
1 tsp vanilla extract (could be coconut, almond, orange, etc.)
zest of 1 lemon
75g raisins (dried apricots, dried cranberries or cherries)
10g butter for pie dish
PROCESS:
Preheat oven to 350°F/175°C.
Grease 9 / 23cm pie dish with butter.
Separate egg yolks and egg whites.
Blend together egg yolks, cottage cheese, lemon zest and vanilla extract. Mix in corn starch and set aside.
Whisk egg whites with sugar (or substitute) in a separate bowl until peaks.
Fold beaten egg whites into the cottage cheese batter in 3 steps. Pour it into the pie dish.
Bake 40-45 minutes.
Let it cool 30 minutes.
Dust with icing sugar. Serve warm or cold. Bon appetit!
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Baked CHEESECAKE with cottage cheese | easy recipe from scratch | how to make cheesecake
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Cottage Cheese Pancakes or Ukrainian Sirniki l Cooking In Canada
Cottage Cheese Pancakes or Ukrainian Sirniki
Ingredients
cottage cheese 500 gr
egg 1 pc
butter 50 gr
flour 1 cup
sugar 1/2 cup
raisins 1 cup
salt 1/2 tsp
vanilla for flavor
powdered sugar 1 tbsp
This is a very simple and fast breakfast.
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