Tender cottage cheese casserole with milk
4 servings
45 minutes
Tender cottage cheese casserole made with milk is a classic dish of Russian cuisine, featuring an airy texture and soft creamy flavor. Historically, it originated as a simple yet hearty dessert favored in rural families. The main ingredients—cottage cheese, eggs, semolina, and milk—create a harmonious blend that gives the casserole a rich yet delicate taste. A light sweetness is complemented by hints of vanillin, while added fruits or berries bring freshness. The casserole is perfect for breakfast or a cozy family tea time. It is traditionally served with sour cream, condensed milk, or jam, which further emphasizes its soft structure and gentle flavor.
1
Mix the eggs with sugar (a mixer can be used).
- Chicken egg: 4 pieces
- Sugar: 4 tablespoons
2
Add milk and vanillin to the mixture and stir thoroughly.
- Milk: 1 glass
- Vanillin: 2 g
3
Put the cottage cheese in a deep bowl.
- Cottage cheese crumbly: 750 g
4
Add semolina and a mixture of eggs, milk, sugar, and vanillin to the cottage cheese.
- Semolina: 4 tablespoons
- Chicken egg: 4 pieces
- Milk: 1 glass
- Sugar: 4 tablespoons
- Vanillin: 2 g
5
Fruits or berries can be added if desired.
6
Mix everything thoroughly until the cottage cheese lumps disappear.
7
To achieve a uniform mass, a blender can be used, making the casserole even fluffier and more tender.
8
Grease a heated mold with butter and pour the cottage cheese mixture into it.
9
Place the dish in an oven preheated to 200 degrees for 40-45 minutes.
10
After it's ready, take the mold out of the oven and let the casserole cool.
11
Serve with sour cream, condensed milk, or jam.