Marinating barbecue is one of the most important moments in cooking meat.

You can use different ingredients, but kefir is increasingly found in recipes.

What is good about this product, and how to soak meat in it?

Marinade for kefir barbecue - general principles of cooking

Ingredients

Kefir for marinade is not necessary to use fatty. But it is better not to take a fat-free product. If the percentage unit is not indicated in the recipe, then we use from 2 to 3%.

What else is added:

Bulb onions;

Black pepper;

Various vegetables and fruits;

Ready-made sauces (adjika, mustard).

Cooking

Often, already prepared mixtures of spices for barbecue are added to the marinade. All ingredients are thoroughly mixed in kefir and the meat is poured. Regardless of its type, the pieces must be cut correctly. They do this across the fibers so that the product is easily saturated with filling and the finished kebab is juicy.

Marinade for barbecue on kefir (for pork)

The simplest version of marinade for kefir barbecue, which harmoniously emphasizes the taste of pork. It takes at least four hours for the pieces to be well saturated.

Ingredients

2 kg of meat;

1 liter of kefir 2%;

700 grams of onion;

1 tablespoon of seasoning for barbecue;

A few peas of black pepper.

Cooking

1. We chop the whole onion with rings or half rings, first remove the husk.

2. Add seasoning for barbecue or just for pork to the onion. Add a little salt, if it is not contained in the seasoning. Now you need to crush the onion with spices with your hands so that it starts up the juice and becomes wet.

3. Add kefir, it should not be cold.

4. We throw peppercorns, stir everything well.

5. While seasonings with salt dissolve, you can do the meat. We wash the pork, dry it with towels, it is better to use paper sheets. Cut into pieces, the size of a matchbox or a little more. No need to grind.

6. Add the marinade to the meat or vice versa. We mix everything thoroughly with our hands, we try to smear each piece.

7. We lightly tamp with our hands so that the meat does not peek out and send it to the refrigerator.

Marinade for barbecue on kefir with lemon (for poultry)

A variant of an incomparable kefir marinade, which is ideal for chicken, turkey and other poultry. The product becomes very juicy and filled with citrus aroma. This amount is enough for 1 kg of poultry.

Ingredients

0.7 liters of kefir;

0.5 tsp curry;

1 tsp salt;

0.5 tsp paprika;

0.5 tsp dill seed or fresh umbel;

2 onion heads.

Cooking

1. Finely chop the onion, throw it into a bowl.

2. Carefully clean the lemon with a brush and remove the zest with a grater. We send to the bow.

3. Cut the peeled citrus in half and squeeze the juice out of it, pour it into the onion. We throw everything else away.

4. Add curry, paprika and salt, mix.

5. Pour in kefir and let the spices dissolve for about fifteen minutes.

6. While the marinade is ready, cut the chicken or other bird into pieces.

7. Pour marinade, stir, cover and send for several hours in the refrigerator. It is better to soak the kebab the day before or in the morning for evening frying.

Marinade for barbecue on kefir with adjika

A spicy version of marinade with kefir, for which you need real adjika. The recipe indicates the approximate amount, you can adjust the spiciness to your taste. Suitable for any meat and poultry.

Ingredients

2 kg of jar or poultry;

1.5 tablespoons of spicy adjika;

0.5 tablespoons of salt;

0.5 kg of onion.

Cooking

1. Mix adjika with kefir and salt. You can use a whisk and lightly beat everything.

2. Add chopped onion rings. We stir.

3. We wash the meat or poultry, cut it into pieces, send it to a sharp mass of kefir.

4. Stir, lightly press with your hands and marinate for at least two hours. If veal is used, it is advisable to leave for 10 hours.

Marinade for barbecue on kefir with garlic (ideal for beef)

This marinade can be used on any meat. But the filling ennobles beef especially well. The meat becomes tender, juicy, the barbecue turns out amazing. The marinade is prepared without onions, but with garlic.

Ingredients

1 kg of meat;

5 cloves of garlic;

2 spoons of apple cider vinegar;

1 tsp salt;

300 ml of kefir;

0.5 tsp black pepper;

3 sprigs of cilantro.

Cooking

1. We throw salt and pepper into kefir, add prescription vinegar. Instead of apple cider vinegar, you can take wine or any other fruit. If there is nothing, then squeeze the juice from half a lemon.

2. We clean the garlic from the husk and cut each clove into four parts. Throw in kefir. You can also chop the garlic, but in this case, when frying the kebab, the pieces will burn and give an unpleasant aroma.

3. Now we take cilantro sprigs, rinse, dry, twist into a ball and rub well in our hands until juice appears. No need to grind. Put in a bowl for barbecue.

4. Cut the meat into pieces of 50 grams, shift to cilantro.

5. Fill with previously prepared kefir. Before this, stir to raise all the spices.

6. We send the future barbecue to the refrigerator.

Quick marinade for barbecue on kefir with kiwi

A wonderful version of marinade on kefir with kiwi, which makes the meat soft very quickly. It is enough even for beef to lie down in this filling for 5 hours and the pieces can be sent to the grill. Chicken or pork needs even less time.

Ingredients

600 ml of kefir;

6 onion heads;

1 bag of seasoning for barbecue;

Cooking

1. We take ripe better overripe kiwi. Cut in half and scoop out the pulp with a spoon. Only the skin should remain in the hands.

2. Add kefir to kiwi and whisk together with a blender. Or knead the kiwi with a fork and then add kefir. If the fruits are very ripe and soft, then you can simply knead with your hands and not stain additional dishes.

3. Pour out a bag of spices for barbecue. If the seasoning does not contain salt, then add. We mix everything thoroughly.

4. Wash the meat, cut into cubes of four centimeters. Send to kefir marinade.

5. Stir, set to marinate for an hour. Stir again after an hour. We maintain free time, use it for its intended purpose.

Marinade for barbecue on kefir with mineral water

For the preparation of kefir marinade according to this recipe, highly carbonated mineral water is required. It is in the mysterious bubbles that the special effect of this filling lies. Also, for marinating, you will need cling film and an enamel pan.

Ingredients

0.5 liters of kefir;

2 kg of meat;

0.5 liters of mineral water;

1 kg of onion;

2 tsp salt;

1 tsp black pepper.

Cooking

1. Cut the onion into half rings, throw it into the pan. Don't let the quantity scare you.

2. Add prescription salt and pepper to the onion. It is better to grind it for shish kebab before use, so it will turn out more fragrant.

3. Grind the onion with spices with our hands to reduce the volume and release the juice.

4. Cooking meat. As usual, the pieces are washed, dried and cut to the desired size. We send to the bow.

5. Combine kefir with mineral water, stir and immediately pour into the meat.

6. Now mix quickly, cover the pan with a lid, then wrap with cling film to keep the bubbles as long as possible.

7. Put the meat in the refrigerator for at least two hours. You can keep in such a marinade for up to a day, then it is advisable to overcook the barbecue.

Marinade for barbecue on kefir with mustard and soy sauce

For this marinade, it is advisable to use homemade mustard, spicy and fragrant. You can take any fat content of kefir, but it is important to use a not very acidic product. The recipe is universal and suitable for any meat.

Ingredients

1.5 kg of meat;

2 cups of kefir;

1 spoon of mustard;

3 tablespoons of soy sauce;

0.5 tsp pepper;

1 tsp lemon peel;

5-7 onions.

Cooking

1. Cut the onion, preferably in large pieces.

2. Combine mustard with soy sauce, add lemon zest and black pepper to them. Rub everything together to release the aroma from the mixture.

3. Mix the mustard mass with fresh kefir, salt.

4. Pour the sauce into the onion and leave to infuse for now.

5. We are engaged in meat or poultry. Just cut into suitable pieces.

6. Immerse the meat in the marinade, stir and send to a cool place. You can fry the kebab after 4 hours, but it is better to wait a couple more hours.

Marinade for barbecue on kefir with honey and chili pepper

The recipe for a spicy marinade on kefir, which requires natural honey. The finished meat is very aromatic and well fried until golden brown.

Ingredients

1 full spoon of honey;

1.5 kg of meat;

0.5 liters of kefir;

1 chili pod;

5 onion heads;

1.5 tsp salt.

Cooking

1. Cut the chili pod very finely, put it in a mortar and grind it with a pestle.

2. Add honey to the pepper, then add salt, stir. If the honey is candied, then it is better to melt it first. Never do this on fire or in the microwave. You can just hold the jar in hot water.

3. Combine the spicy mixture with kefir, stir.

4. Cut the onion, put it in a large container.

5. Add meat cut into arbitrary pieces. You can take a bird.

6. Pour the kefir mixture, stir and leave to marinate for at least five hours.

Marinade for barbecue on kefir with vinegar

A feature of this marinade is not only the addition of vinegar, but also a special set of spices. Suitable for lamb, pork and beef. This amount is enough for two kilograms of meat.

Ingredients

700 ml of kefir;

1 spoon of vinegar 9%;

30 grams of ginger;

1 pinch of nutmeg;

3 onion heads;

0.5 tsp black pepper;

2 tsp without a slide of salt;

2 kg of meat.

Cooking

1. We use fresh ginger. We wash the spine, clean and grind. You can use a grater. We send to kefir.

2. Add nutmeg.

3. Next, throw salt and pepper, pour in vinegar.

4. Mix everything thoroughly.

5. Cut the onion into large half rings. Add chopped meat to it.

6. It remains to pour everything with a fragrant mixture with kefir and stir. Marinate the kebab for at least three hours.

Few people know that not only onions, but also its juice can be used for pickling. It perfectly penetrates into the tissues of the meat and fills with taste.

So that the onion does not burn on skewers, it is cut into large half rings. It is also convenient to remove them if you plan to fry meat without a vegetable.

If the meat for barbecue is lean and without fat, then it is recommended to add a little vegetable oil to the marinade.

For marinating kebabs, glass, ceramic or enameled dishes are used. Popular plastic containers are not suitable, no matter how convenient and practical they may be.

Pork skewers with kefir are surprisingly juicy, tender and soft.

The main advantage of kefir marinade is that lactic acid bacteria can penetrate deep into the meat fibers and soften it.

The marinade also neutralizes the excessive pungency of the spices, while leaving only a slight spiciness and a pleasant aroma of roasted meat.

Let's find out the most popular recipes on how to cook pork skewers in kefir marinade.

Pork skewers photo

• pork (loin, neck or tenderloin) - 2 kg
• kefir - 1 l
• onion - 3-4 pcs.
• salt to taste
• spices to taste

For the preparation of pork skewers, spices such as sage, coriander, basil, ginger, anise, as well as paprika and a mixture of Italian herbs are often used.

As an addition to the recipe for kefir kebabs, oregano, suneli hops, thyme, red pepper are perfect - almost any seasonings with which you like to cook meat at home.

Cooking barbecue in kefir marinade:

1. Rinse and dry the meat. Cut first across the grain and then lengthwise into square pieces. Transfer the chopped pork pieces to an enameled bowl.

This will ensure that the meat cooks evenly. For optimal cooking time, the pieces should be approximately 3-5 cm in size.

2. Cut the onion. Can be rings, half rings or just very finely chopped. Place the chopped onion in a bowl with the meat.

3. Add spices and mix well. Leave for 15 minutes.

4. After that, fill the pork with kefir, mix again, cover the bowl with a lid or cling film.

5. Put the meat in the refrigerator to marinate for 4-8 hours, preferably all night, so the kebab will definitely marinate well and turn out to be guaranteed delicious.

6. Remove the meat from the refrigerator and add salt to it half an hour before cooking.

7. Thread the pieces of meat onto skewers, removing the onions from them so that they do not burn during frying. Place on the grill and cook pork skewers until a delicious golden brown.

To ensure that the pieces are evenly fried, do not forget to periodically turn the skewers.

Serve with fresh vegetables and herbs.

Pork shish kebab with kefir and mineral water

Ingredients:

• pork - 2 kg
• kefir - 1 l
• bulb - 5 pcs.
• fresh basil - bunch
• mineral sparkling water - 100 ml
• salt, pepper - to taste

How to cook pork skewers on kefir:

1. Cut fresh meat into small pieces.

2. Peel the onions, chop some through a meat grinder, and chop the rest into rings.

3. Put portioned pieces of meat into a deep container, salt, pepper, pour onion gruel. Stir.

4. Add finely chopped basil and fill with kefir and mineral water. Mix thoroughly, spread the onion rings over the entire surface and put the marinating pan in the refrigerator for about 10 hours.

5. After that, salt the pork a little more and carefully string the meat onto skewers.

You can alternate with tomatoes, pieces of lard, onions.

6. Grill the kebab on well-heated coals, periodically turning the skewers and sprinkling the meat with mineral water.

Serve the finished kefir skewers immediately to the table with any sauce, plenty of fresh herbs, pickled onions, etc.

Marinated pork skewers in kefir marinade with butter

Ingredients:

• pork - 1 kg
• onion - 3 large heads
• kefir 2.5% fat - 500 ml
• ground black pepper - 0.5 tsp.
• salt - to taste
• sugar - 0.5 tsp
• vegetable oil - 3 tbsp. l.
• fresh parsley - small bunch

How to marinate pork in kefir:

1. Rinse the pork well and cut into pieces the size of a matchbox.

2. Peel the onions and cut into large rings.

3. Rinse the greens and finely chop. Transfer to a bowl and cover with oil.

4. Put the meat in the same bowl, pour over some of the kefir and “knead”, rubbing the kefir into the pork.

Gradually add kefir, continuing to stir. Salt and pepper, add sugar.

5. Refrigerate overnight.

6. Thread the pieces onto skewers, alternating with onion rings.

7. Fry on burnt coals on all sides until cooked.

Tips on how to make a good pork skewers on kefir

1. If the desired fermented milk product is not at hand, replace it with curdled milk, fermented baked milk, natural low-fat yogurt.

Any dairy product that contains the bacteria responsible for the fermentation process is suitable: it is they who are directly involved in the process of softening the meat fibers.

2. The leaner meat you choose, the higher the fat content of the dairy product you can use. If the piece is greasy, then fill it with fat-free or 1% kefir.

3. The tougher the meat from which you are going to cook the barbecue, the more acidic the kefir that you will use as a dressing should be.

Mariska: | April 9th, 2018 | 8:46 dp

I made cookies according to your recipe. Baking cakes for the first time. It turned out great and absolutely delicious. I used Easter molds. Sweep 110. Volume 300g. 2 pieces came out. Filled the dough in half, rose to the brim. Used cottage cheese mass with raisins and dried apricots.
Answer: Mariska, thanks for your comment!

Svetlana: | April 7th, 2018 | 10:56 pm

Good evening! I have such an incident, an emptiness formed inside the cake 😞 the dough came up perfectly, everything was fine, but nevertheless they are amazingly tasty!
Answer: Svetlana, thanks for your comment! Perhaps the dough has overdone :(

Nastya: | April 7th, 2018 | 8:16 pm

The cookies are very tasty. There is a remark that it is not worth covering rising Easter cakes with foil, since after that the top fell into me. The same applies to temperature drops from large to small, again the top drops. My advice is to immediately set it to 180 and let them bake so as not to disturb them once again.
Answer: Anastasia, thanks for your comment!

Marina: | April 6th, 2018 | 11:46 am

And now I'm on vacation in Bulgaria. There are no Easter cakes for sale, some kind of wicker buns instead of them, kazunaki. I decided to bake it myself, for the first time)) I tried to do everything exactly according to the recipe, only I found the cottage cheese with difficulty and grained. This morning I could not stand it, I cut one, my curiosity gnawed very much. Delicious!)) But! In some raisins there are bones, also to me, a vaunted European quality. Pff))
Answer: Marina, thanks for your comment!

Tatiana: | April 13th, 2017 | 6:50 pm

This recipe is very similar to the one my grandma used to bake. I still remember the taste of that cake! So today I decided to bake it your way. It turned out very tasty, of course we could not resist and tried it. They just didn’t fit very well, if you knew in advance the dough in the mold, you can put a little more.
Answer: Tatyana, cottage cheese cakes do not fit as well as others. But I'm glad it turned out delicious! Bon appetit!

Irina: | March 30th, 2017 | 12:10 pm

Great cookie! Delicious, baked last year! I will definitely repeat this.
Answer: Irina, thanks for the feedback!

Xenia: | May 1st, 2016 | 5:11 dp

Christ is Risen! My first sweet cookies! I used to bake from lean dough. Great recipe, quick and delicious! I will be making this recipe again next year. Only very little at the exit, only 4 small Easter cakes, it will be necessary to take a triple portion rather. And they approached not twice, but in one-third maximum. Maybe she didn't do it right? And my oven baked them for about 25 minutes. But is it still delicious? And a good recipe! Thank you! Happy holiday!
Answer: Xenia, Happy Holidays! Thanks for the comment! Perhaps the yeast was no longer very active?

Elena: | April 30th, 2016 | 8:10 pm

Easter cakes turned out very tasty and beautiful. Thanks for the recipe! Happy Easter everyone! Joy, peace to all!!!
Answer: Elena, bon appetit and a bright holiday!

Anna: | April 26th, 2016 | 3:44 pm

It turns out a very tasty Easter, I bake according to the same recipe, only I don’t soak the raisins in juice or cognac, otherwise everything converges. A very tasty, moist and tender dough is obtained.
Answer: Anna, bon appetit! Thanks for the comment! :)

To make the cottage cheese Easter cake tender, lush and tasty, you need to know some of the subtleties of the recipe and the secrets of cooking. A beautiful and fragrant symbol of Easter will stand out not only in appearance, but also in the impeccable smell of fresh baking. This proven recipe for Easter cake with cottage cheese can be mastered even by those who will cook such pastries on their own for the first time.

Easter cottage cheese recipe

List of ingredients:

• Cottage cheese (any fat content) - 350 g;
• Milk - 200 ml;
• Butter - 120 g;
• Chicken egg - 2 pcs.;
• Sugar - 130 g;
• Vegetable oil - 1 tbsp. spoon;
• Wheat flour - 1 kg;
• Yeast (high-speed dry) - 10 g;
• Vanillin - 10 g;
• Candied fruits - 100 g.

For glaze:

• Granulated sugar: 130 g;
• One egg white;
• 2 teaspoons of lemon juice.

The sequence of preparation of the dough:

1. Take cottage cheese. If the product is coarse-grained, then it must be rubbed through a sieve or broken with a blender into a tender, soft mass.

2. Pour warm milk into an empty bowl. Pour in two tablespoons of sugar.

3. Send yeast and 2 tablespoons of flour to the liquid mixture. Mix everything well. Cover the bowl with the dough with a towel. Leave it warm for 10-15 minutes.

4. Break eggs into a separate bowl, add sugar and beat everything with a mixer. You should get a light mass.

5. Add butter and cottage cheese to the egg mixture. Whisk everything well for 5 minutes.

6. In the process of whipping, add vanillin. The result should be a soft, creamy mass.

7. Transfer the creamy mass into a bowl with dough. It's good to mix everything. Pour vegetable oil into a homogeneous mixture. Mix everything again.

8. Gradually introduce flour into the dough. In the process of adding flour, you need to add candied fruit. In order to prevent candied fruits from sinking down in future Easter cakes, you should mix them with flour even before adding them to the dough.

9. As a result of a long kneading, a dense dough should be obtained. Cover the bowl with the curd dough with a towel and let it rise for about 3-4 hours. It is important to remember that the curd dough is quite heavy in rise, therefore, under not very favorable temperature conditions, it can increase in size much longer than the stated time.

10. The risen dough must be kneaded by hand. Divide it into molds. Let it sit for another hour. Be sure to cover the top with a towel or napkin.

11. Bake cottage cheese cakes in the oven for 40 minutes at a temperature of 200 degrees.

Preparation of glaze for Easter cake:

1. Send lemon juice and egg white to a bowl with sugar. Beat all the ingredients with a mixer until a thick, dense, white mass. Beat for 5-7 minutes. Make the speed of the device medium.

Let the Easter cakes cool down a bit. Remove from molds and brush with glaze. Decorate the muffin to your taste.

Bon appetit!

Easter is just around the corner, it remains to wait quite a bit. Many of us want to prepare as much as possible for this holiday, paint testicles and even bake Easter cake on our own. True, there is not always so much free time to cook a classic yeast cake. But do not worry, for those who have little time or experience, Easter cake is perfect for Easter, which is prepared much faster and does not even require the use of yeast, long tedious preparation and spent nerves, if something did not turn out quite as planned .

The taste of cottage cheese cake is beautiful and tender. Unlike the classic, it turns out, as it were, more biscuit. Especially if the recipe uses a lot of eggs, then the Easter cake dough may seem more suitable for you for a pie or even a cake. But it’s worth adding candied fruits and raisins to it, pouring over the finished cake, and you will remember the holiday for a long time.

I consider this recipe to be a great alternative to labor-intensive yeast cakes, which, unfortunately, not all of us have the opportunity to cook. Some have small children, some have a lot of work. We should not be left without a holiday because of this.

Cottage cheese cake with orange juice - a delicious recipe for Easter

Sweet, tender and airy like a cake - this is a wonderful cottage cheese cake that we will cook with you. For Easter cake, we use a lot of candied fruits and raisins to diversify its "inner world". You will definitely like the result. Stock up on cake tins ahead of time, or use a tall cake tin if you have one at home.

You will need:

• flour - 300 gr,
• cottage cheese 9% - 125 gr,
• butter - 125 gr,
• egg - 1 pc,
• baking powder - 10 gr,
• zest of 1 orange,
• orange juice (fresh) - 50 gr,
• candied fruits - 70 gr,
• raisins - 50 gr,
• nuts - 50 gr,
• vanillin - 1 gr,
• salt - 0.5 teaspoon.

Cooking:

1. Let's start cooking cottage cheese cake with its most important ingredient - cottage cheese. Take a small bowl and grind the cottage cheese with a blender so that it becomes homogeneous and all the grains are frayed. For Easter cake, it is best to use delicious fatty cottage cheese, but in any case, the choice is yours.

2. In another bowl, warm the butter to soften it. Add granulated sugar to the bowl and beat them together with a mixer. The mass should become lush and tender, like a cream, and the sugar should dissolve.

3. Break one egg there and continue beating until the egg is completely mixed.

4. The next thing we add to the same mass is cottage cheese. It is already soft and mixes easily with butter and egg. We continue to do everything with a mixer.

5. Now take a fresh orange and wash it well. Grate the zest from the peel using a zest peeler or grater. Put the finished fragrant zest in a bowl, where you beat the mass. Pour in freshly squeezed orange juice. Squeeze it yourself out of an orange, it is better not to take store-bought juice.

6. In a separate bowl, mix the dry ingredients. Sift the flour, pour the baking powder, vanilla and salt into it. Mix everything thoroughly with a whisk or spoon so that the baking powder is evenly distributed.

7. Now connect both parts of the future test. Mix dry and wet ingredients in one bowl with a spoon or spatula into a thick and dense dough. Stir until it becomes completely homogeneous and all lumps of flour are gone.

8. Add raisins, candied fruits and nuts to the resulting dough. Do not forget that before this, the raisins must be soaked in hot water so that they soften. Take whatever additions you like. You can use walnuts, and peanuts, and almonds, and hazelnuts. Instead of candied fruits, you can take dried apricots or prunes.

9. Now the dough for the cottage cheese cake is ready and you can fill it with cake molds. Since this type of dough does not increase too much in volume during baking, you can put it in half or a little more of the form. It will rise, but not as much as yeast dough.

10. Heat the oven to 10 degrees and bake the Easter cakes by placing them on a baking sheet. These cakes are prepared depending on the size. For a large cake, it may take 30-40 minutes, for a small one, 25 minutes will be enough. If you put molds of different sizes in the oven, then small ones should be checked and pulled out before large ones. In order not to be mistaken in readiness, check the cottage cheese cake with a wooden skewer or a toothpick. If it is dry, the cake is baked.

The finished cottage cheese cake is so fragrant that the saliva will flow. Orange juice with zest will also give it a special taste. Such a wonderful treat will perfectly complement the holiday table for Easter. All household members will be delighted!

A simple recipe for cottage cheese cake without yeast

There are good recipes for making cottage cheese cake using yeast, but today I’m talking about just the opposite option, when we don’t need yeast, and the cake can be baked in the shortest possible time. Another very simple cooking recipe, according to which the cottage cheese cake will turn out to be no less tasty than the classic one.

If someone has not yet tried cottage cheese cake in principle, then I will tell you that it looks like a dense wet cake. The pulp of such an Easter cake is heavier, but at the same time there is a unique creamy taste. If you have ever baked, then you will understand what I mean.

You will need:

• flour - 250 gr,
• cottage cheese - 200 gr,
• butter - 250 gr,
• sugar - 200 gr,
• eggs - 4 pcs,
• starch - 50 gr,
• baking powder - 10 gr,
• raisins - 50-100 gr,
• vanilla sugar - 10 gr.

Cooking:

1. Pour hot water over raisins and set aside to soften and soften. While we knead the dough, just the right amount of time will pass.

2. In a separate bowl, beat the butter and sugar. In order for the butter to whip easily, it must be removed from the refrigerator in advance and allowed to thaw at room temperature until it becomes completely soft. It is not necessary to melt it to a liquid state.

3. To the resulting mass of their sugar and butter, add the egg curds and continue to beat until fluffy. The mass should increase in volume, and lumps of butter and cottage cheese should disappear.

4. Now put starch, baking powder, flour and vanilla sugar into a bowl (vanillin can also be used instead, but in a smaller amount). Mix everything, first with a spoon, and then again with a mixer, until you get a thick and plastic homogeneous dough.

5. Before adding the raisins to the dough, drain the water from it and pat the berries dry with a paper towel.

6. Mix the raisins with the dough so that it is evenly distributed. Instead of raisins, you can take candied fruits or dried apricots, or combine everything at once.

7. Arrange the dough in the forms for Easter cakes. The dough should take up about half the volume so that there is room for rising. Forms can be taken both paper and special metal.

8. Preheat the oven to 180 degrees. Bake Easter cakes, checking their readiness with a skewer. Small ones can be checked after 20 minutes in the oven, large ones after 35-40. If your Easter cakes burn on top, you can cover them with parchment paper or foil.

9. Cool the finished cakes and decorate with icing. You can make fudge or melt chocolate, and then pour the cottage cheese cake on top. Sprinkle them with colorful sprinkles.

Bon appetit and happy holidays!

Quick and tender yeast-free cake with cottage cheese

A very good and visual recipe for making a simple cottage cheese cake. As in previous recipes, yeast is not used at all, which means that preparation time is reduced to a minimum. Easter cake is almost classic with raisins and delicate protein cream.

Be sure to watch and you will understand how easy and fast you can cook cottage cheese cake.

Easter cake curd on sour cream - tasty and airy

One feature of cottage cheese cake is that it is not as light and airy as a traditional yeast cake. The dough of cottage cheese cake is dense and moist. But I also want airiness, which is obtained with great difficulty. But do not despair and choose another recipe. I will tell you about a good option for making cottage cheese cake, in which it is given maximum airiness without the use of yeast, but only due to the properties of egg whites.

You will need:

• cottage cheese - 400 gr,
• flour - 250 gr,
• sugar - 100 gr,
• sour cream - 200 gr,
• eggs - 4 pcs,
• raisins - 200 grams,
• corn starch - 40 gr,
• soda - 1 teaspoon,
• zest of one lemon
• lemon juice.

Cooking:

1. Put several ingredients at once in one large bowl: cottage cheese, sugar, lemon zest and sour cream.

2. Separate the yolks from the whites. Pour the whites into a separate large bowl, where we will beat them later. Send the yolks to the bowl that we filled with food in the last step.

3. Take an immersion blender and grind the cottage cheese with sugar and sour cream into a homogeneous creamy mass. It should become soft, pleasant yellowish tint. At the same time, the cottage cheese will grind and get rid of lumps that everyone does not like.

4. Quench a teaspoon of baking soda with a little lemon juice and add to the bowl with the curd mixture.

5. Add raisins to the curd mass. If you use dry raisins, then you need to soak them in hot water in advance, then dry them or wipe them with paper towels, and only then add them.

6. In a separate bowl, beat the whites. In order for them to beat well, the whites must be cold, and the plate must be perfectly clean. Add a pinch of salt to the proteins and beat at first at a slow speed, and then gradually increase it. You need to beat until white and a thick, stable consistency. If the plate is turned upside down, the proteins do not flow and form corners under the whisk, called "stable peaks".

7. Now transfer the whipped proteins to the curd mass and mix them with very gentle, slow movements. Make movements in a circle and from the bottom up, turning the mass over the proteins and vice versa. The mass must be brought to complete uniformity, but at the same time do not allow the proteins to fall off.

8. Now it's time to carefully add flour and starch to our air mass. Be sure to sift them through a sieve. Then mix everything in a slow circular motion.

9. For such an air test, it is necessary to use small and necessarily narrow forms for Easter cakes. Then the dough will rise and not settle in the middle during the baking process. Make lots of little cakes for the whole family. Pour the dough into each mold by about two-thirds. Cover the top with a piece of foil to keep the top from burning. Remove it 10 minutes before it's done.

10. Such a curd cake is baked at 180 degrees and readiness is determined only by a skewer. But for the first 20 minutes, do not open the oven so that the Easter cakes are not blown away.