Unsweetened live yogurt and natural curd (without any doubtful flavoring and preserving additives) are in itself very useful sour-milk products. Using yogurt and cottage cheese as the main ingredients, you can prepare tasty and useful creams that are served well as a separate dish, used as a component of various desserts, as well as in the preparation of cakes, pastries and other confectionery. It should be noted that such creams will be uniquely more useful than those prepared on the basis of butter or cream in connection with significantly lower fat content.
However, for the preparation of creams it is better to use cottage cheese and yoghurt of medium fat content, since such products are most useful for normal nutrition. Instead of classic Bulgarian yogurt, you can use Greek - a product of a thicker consistency with a lower fat content.
The recipe for curd-yoghurt cream for soaking cakes
Ingredients:
- cottage cheese of medium fat content (preferably rustic) - 500 g;
- yogurt live classic unsweetened medium fat content - 400 g;
- vanilla or cinnamon (only not together);
- sugar (can be in the form of powder) - 1-4 st. spoons (optional component).
Preparation
Cottage cheese will be rubbed through a sieve, add yogurt, vanilla or cinnamon and sugar (it can be replaced with any natural fruit syrup). All mix thoroughly (you can mixer at low speed). Here the cream is ready, it is good for impregnation of cakes and biscuits, and also as a component of fruit and berry desserts.
To make mint cottage cheese-yoghurt cream, add to the base cream 1-3 st. spoons of mint liquor or water mint infusion (vanilla and cinnamon for this cream, of course, are not needed). You can add another 1 tbsp. a spoonful of lemon juice and / or lime, raspberries, strawberries, these flavors perfectly blend with mint shades.
Curd-yoghurt cream-mousse
To curd-yoghurt cream frosted and kept the form, it is usually added gelatin or agar-agar. It turns curd yoghurt cream mousse.
For the preparation of the gelling cream, in addition to the basic ingredients (see above), we need 10-20 g of gelatin and about 100-150 ml of water or any fruit juice (better fresh). Fasting and vegetarians can replace gelatin with agar-agar, it, by the way, is required slightly less.
Preparation
Slightly warm up the liquid (water or juice) and fill it with gelatin, it will "bloom" for about 40-60 minutes. Periodically stir. You can warm the solution in a water bath. Ready gelatin solution is filtered through a strainer and added to the cream prepared according to the basic recipe. Carefully mix the cream, and you can use it. In order for the product with the cream-mousse to freeze well, place the product in the refrigerator for a while.
You can also add cacao powder mixed with powdered sugar in a ratio of 2: 1, in the amount of 1 to 3 st in cottage cheese and yoghurt cream. spoons and 1-2 tbsp. spoons of rum or fruit brandy. It will be very tasty. Also, creams with flavorings from fruit syrups and various liquors will be good, by the way, such additives are a good substitute for sugar. There's a lot of room for imagination.
Recipe curd yoghurt cream with sour cream
Ingredients:
- curd of medium fat content - about 500 g;
- classic yogurt unsweetened medium fat content - 200 g;
- sour cream thick or creamy - 200 g;
- sugar in the form of powder - 1-3 st. spoons;
- other components can be the same as in previous recipes (read above).
Preparation
Cottage cheese is wiped through a sieve and mixed with yoghurt and sour cream. We add the remaining components. Thoroughly mix and - the cream is ready, easy to use and tasty.