Cottage Cheese Casserole with Butter and Raisins

Baking and Desserts | Russian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Cottage Cheese Casserole with Butter and Raisins

Ingredients

Chicken Egg - 1 piece
Sour Cream - 3 tablespoons
Vanilla salt - 3 tablespoons
Semolina - 2 tablespoons
Light Raisins, Seedless - 3.5 oz
Butter - 4.9 oz
Breadcrumbs - to taste
Fermented Milk - 4 qt

Step by Step guide

Step 1

Pour 4 liters of sour milk into a pot. Bring to a boil and simmer for 5–10 minutes. Strain the milk through cheesecloth (or a sieve), squeezing well. Place the resulting cottage cheese in a bowl and let it cool. You can use about 500 g of store-bought cottage cheese.

Step 2

Then transfer the cottage cheese to a blender and mash it. Add 100 g of softened butter to the cottage cheese in the blender and blend well. Transfer to a pot.

Step 3

Mix the egg with 3 tablespoons of vanilla sugar and add it to the cottage cheese with butter. Then add 2 tablespoons of semolina (or 2 tablespoons of flour) and sour cream (3 tablespoons). Mix thoroughly with a wooden spatula. Add 100 g of rinsed raisins, mixing to evenly distribute the raisins in the cottage cheese batter.

Step 4

Line a cake pan with baking sleeve, cut along the seam and shaped to fit (using the baking sleeve like foil or parchment paper will help it release better). Grease the pan with 2 tablespoons of melted butter. Pour the cottage cheese batter into the pan. Smooth the surface. Drizzle with 1 tablespoon of melted butter on top and lightly sprinkle with breadcrumbs.