A store-bought product called “Glazed curd cheese” is a popular folk delicacy. It has more benefits than dubious candies. Manufacturers offer the widest range of these products - various fillings, cheesecakes for cookies, puff pastries. There is even a “premium” product, glazed not with cocoa, but with real chocolate. For people watching their figure, manufacturers have come up with low-fat curds. But a store-bought delicacy is always inferior to a homemade one, made with love by caring hands from selected products. After all, manufacturers often use expired milk powder, rancid butter, and do not comply with sanitary standards when storing goods. Therefore, this article will be devoted to the question of how to make glazed cheese at home.

Basic recipe

We will need seven hundred grams of cottage cheese, a quarter glass of cream, a quarter stick of butter, one hundred grams of powdered sugar and two bars of chocolate to make more than a kilogram of delicious and healthy cheese curds. They are very easy to prepare. And if you have jams, coconut flakes, cocoa, condensed milk or vanillin, you can get glazed curds of different tastes. The basic recipe is that we simply mix all the ingredients (except chocolate). Stir the mixture thoroughly. We make oblong sticks from it. If that doesn’t work, you can give the cheesecakes a more streamlined shape. Place them in the freezer for an hour. Melt two chocolate bars (200 grams) in the microwave or in a water bath. Drizzle glaze over each cheese. And then we put them in the refrigerator for long-term storage.

Glazed cheese curds: benefits and harms

The main component of the product is cottage cheese. The benefits of this fermented milk product are known to everyone. It contains a lot of calcium and phosphorus. It also contains enough amino acids and iron, which are so necessary for a child’s growing body. Cheeses improve liver and kidney function and strengthen bone tissue. However, cottage cheese also has its own disadvantage - it is extremely poorly stored. The lactic acid bacteria contained in it continue their life cycle in the refrigerator. Therefore, already on the third day of storage, cottage cheese is only suitable for heat treatment (preparing dumplings or cheesecakes). Of course, consuming a pure product is healthier. But children prefer glazed cheese curds, the calorie content of which rapidly increases due to the sugar and chocolate content. The nutritional value of this product is about four hundred kilocalories per hundred grams. Therefore, you need to eat cheese curds with caution. This is a delicious dessert that you can treat yourself to, and not a daily product. So be careful.

Glazed cheese curds: dietary recipe

To reduce the calorie content of dessert, it is recommended to take cottage cheese with zero fat content. For two such packs (360 grams), you need to stock up on half a glass of sugar. The sand needs to be ground into powder. One hundred and twenty grams of butter should be softened in advance at room temperature. We will rub the low-fat cottage cheese through a sieve so that it becomes just like crumbs, without large lumps. Add softened butter and powdered sugar to it. For taste, add a teaspoon of vanilla sugar. You will get a soft and light curd mass. Cut candy wrappers from foil or cling film. Let's form the curd mass into curds and wrap them like candy. Let's put it in the freezer for a while. Melt 60 g of natural chocolate in a water bath, mix it with 30 grams of melted butter. Cover the cheesecakes with this glaze using a pastry brush.

Curd dessert with condensed milk

You will need four silicone molds. Their bottom and walls should be evenly covered with chocolate melted in a water bath (1 bar). Place the molds in the refrigerator for twenty minutes. During this time, we will grind two hundred grams of cottage cheese and mix it with 50 g of softened butter. Add three tablespoons of condensed milk. Rub thoroughly again until a fluffy and soft mass is formed. If the cottage cheese crumbles, add a little more condensed milk. Remove the molds from the refrigerator. Fill them almost completely with the cheese mass. If desired, you can put a coffee spoon of jam in the middle. Cover the top of the product with the remaining melted chocolate. Put the homemade glazed cheese curds back in the refrigerator. After 20 minutes they can be released from the molds and served.

Desserts with fruit yogurt

Children love colored cheesecakes very much. Yogurts will help give them pink, orange or greenish shades. To ensure that the glazed cheese curd keeps its shape, it is sealed with milk powder (in food production) or sour cream/cream/condensed milk at home. This recipe suggests using fruit yogurt as a “cementing” agent. It should be fatty and not drinkable. For half a kilo of cottage cheese you will need two to three tablespoons of this dietary product. Of course, don’t forget about butter (50 grams) and powdered sugar (a third of a glass). The cottage cheese needs to be mashed as finely as possible. To do this, it is better to use a blender or mixer. If you don’t have electric assistants, scroll the cottage cheese twice through a meat grinder or rub through a sieve.

Cake “Curd potato”

This dessert combines two delicacies from our childhood. The classic recipe suggests making Potato cake from crushed shortbread cookies. We will use cottage cheese here. And we will cover the glazed cheese, as in “Kartoshka”, with sweet cocoa powder. Grind the cottage cheese thoroughly, mix with cream and powdered sugar, as in the basic recipe. Now add a couple of tablespoons of cocoa powder. Add a handful of almond nuts, crushed into petals. Mix the mixture thoroughly and put it in the freezer for a quarter of an hour. Mix a spoonful of cocoa with the same amount of powdered sugar. Bread the cheeses in this mixture. Let's put them back in the refrigerator.

Cheeses with boiled condensed milk

The only problem in the process of making glazed curds at home may be that the mass will come out too runny. An industrial manufacturer can easily solve the problem using milk powder. We, taking care of our health, will not use ersatz. “Varenka” serves as an excellent fastening material. Plus, it’s already sweet, so you can do without powdered sugar. Thus, the proportions of ingredients for the dessert “Glazed cheese with condensed milk” are as follows: 250 grams of nine percent cottage cheese, 100 g of “varenka”, two or three tablespoons of butter. As you can see, there is no need to add any sugar. Prepare chocolate glaze in the usual way.

To make the glazed cheese curd delicious, the cottage cheese must be ground very finely. The remaining grains will negatively affect the shape - the product will fall apart. You also need to make sure that the finished curd mass does not get too cold in the freezer. Let the delicacy sit for no more than a quarter of an hour or twenty minutes, otherwise the cheese curds will lose all taste. If you want to create a filled bar, roll out the curd mixture into a thick cake. Use the back of the knife to make a furrow in the middle. Place a strip of jam, condensed milk, berries or cocktail cherries into it. Carefully wrap the cheese mixture into a block.

Today we will prepare everyone’s favorite delicacy together - chocolate-covered curd cheese. Namely, I will tell you how to prepare simple curd cheeses with condensed milk and dried apricots.

Many parents buy cheese curds for their children in stores, and they themselves are not averse to treating themselves to this delicacy. But a completely logical question arises after reading the manufacturing composition. After all, they are prepared from curd mass of dubious origin with palm oil, stabilizers, flavor enhancers and preservatives. Why do we buy a product stuffed with preservatives and other nasty things? Of course, it’s delicious and can be stored for quite a long time. But we don’t buy them for storage. And at home you can prepare curd cheeses, which not only will not be inferior in taste to store-bought ones, but will also turn out to be healthy. And this is especially important when the question of proper baby nutrition arises.

Let's prepare delicious glazed cheese curds together and delight our kids and ourselves!

Ingredients:

• 600 g homemade cottage cheese;
• 70 g dried apricots;
• 0.5 cans of condensed milk (about 160 g);
• a small bag of vanillin;
• 100 g dark chocolate bar with cocoa content from 70%;
• 100 g butter;
• 100 g powdered sugar or sugar.

Recipe for glazed chocolate cheesecakes

1. Wash the dried apricots under running water, put them in a deep plate and pour boiling water over them. Let it swell.

2. It is advisable to take homemade cottage cheese, dry and not very fatty. It will be easier to form cheese curds from such cottage cheese. If the cottage cheese is wet, then it should be allowed to drain for 8-10 hours.

Pour the cottage cheese into a deep bowl, pour condensed milk into it, and add vanillin.

3. Now let’s use a blender to grind the curd lumps. The mass should become homogeneous, this will take 5-7 minutes.

4. Drain the water from the dried apricots, take them out, dry them with a paper towel and chop them finely.

5. Add to the curd mass and mix. Place the bowl in the freezer for 40-60 minutes. The curd mass should set well so that it is convenient to make cheesecakes from it. However, it should not freeze completely.

6. Take the curd mass out of the freezer and form balls using a tablespoon or large ice cream scoop. You can adjust the shape by rolling the ball with your hands. But be careful, the mass is icy.

7. Cover a large flat plate or board with parchment and lay out balls of curd mass. Place them in the freezer until they are completely hardened. This usually takes an hour or two.

8. Meanwhile, let's prepare the chocolate icing for the cheesecakes. I would also like to say a few words about it. To make the glaze “correct”, strong and tasty, it is better to take chocolate with a high cocoa content and without vegetable fats. This chocolate is bitter, and to make the glaze sweet, you need powdered sugar or sugar. And thanks to the introduction of fats in the form of butter, the chocolate icing will have the required consistency. If you decide to replace dark dark chocolate with milk chocolate, then you do not need to use butter and sugar. And the quality of the glaze directly depends on the chosen chocolate.

So, let the butter melt in a water bath. For the butter to melt, 40 degrees will be enough. There is no need to bring it to a boil.

9. Add sugar or powdered sugar to the melted butter (with it the glaze will be more homogeneous).

10. Break the dark chocolate bar into pieces and drop it into the oil.

11. Stir until all the chocolate has melted.

12. From the plate, move the cheeses along with the parchment to a work surface or another plate. And we will place the finished glazed cheese curds on a cold plate from the freezer - this way the chocolate will set instantly.

We prick the balls with a wooden skewer and dip them into the glaze. Turn until the cheese is completely covered with chocolate.

13. Place the finished glazed curd cheeses on a plate from the freezer. Now you can leave them in the kitchen for 15 minutes so that the cottage cheese inside defrosts. A thick layer of chocolate glaze will prevent the filling from spreading and the cheesecakes will hold their shape perfectly.

Once you bite into this cheese, you will feel the delicate, aromatic, slightly sweet curd filling with dried apricots. Homemade chocolate covered curd cheeses are ready. Bon appetit!

The best and most convenient way to independently reproduce the children’s favorite dessert is suitable for those who have portioned silicone molds for muffins (higher) or baskets (lower). If you don't have kitchen utensils made of universal material, don't worry. There was a good recipe, and there are creative alternatives to molds. Read carefully!

Since we create curd cheeses at home, we invite the younger generation of sweet tooths to a culinary master class - together we carry out fascinating experiments, first with chocolate melting before our eyes and then hardening, transforming products into a magical delicacy and look forward to the tasting.

Cooking time: 60 minutes / Number of servings: 6

Ingredients

• cottage cheese from 9% 200 g
• milk chocolate 100 g
• sugar 30 g
• butter 30 g
• coconut flakes 30 g

Preparation

If possible, choose village cottage cheese - then exclude butter from the composition. There is enough fat and moisture content in fresh homemade cottage cheese. In my example, purchased, fine-grained, without additives. But curd mass, already sweet, with raisins, dried apricots or prunes, is also suitable for filling. Grind the unsweetened curd with soft melted butter to achieve tenderness and plasticity, as well as with fine granulated sugar. Instead of sugar, powdered sugar is suitable; vanilla sugar is added for flavoring. In addition, some coconut flakes wouldn't hurt - it's a matter of taste. Stir thoroughly until smooth.



With palms slightly moistened with water, we form oblong bars of sweet cottage cheese, pierce them with wooden ice cream sticks - place the pieces on oiled parchment and put them in the freezer for half an hour. Semi-finished cheese products will set, harden and it will be easier to cover them with a chocolate shell.



Separately, heat milk, white or dark chocolate in a water bath. Using a brush, grease the silicone baskets with hot chocolate and place them in the freezer for 5-10 minutes. The layer dries very quickly - most likely it will take even less time. Repeat twice, otherwise there will be gaps, too thin places.



Add the remaining filling to the hardened bowls, grease the top thickly - try to connect the side and top in a circle, without leaving any holes. Then the curd cheeses will receive a continuous, even shell. Having completely hidden the cottage cheese filling, we return the silicone molds to the freezer compartment for the third time. Do not touch for 10 minutes, let it harden completely.



Meanwhile, dip the frozen curds on a stick into melted chocolate, turn them, coat them on all sides. While still wet, sprinkle with coconut flakes. Let it dry completely. If you want to try a dessert like ice cream, put it back in the freezer. For a thick shell for six servings, 100 g of chocolate is not enough, but the shavings stick well and fill the gaps. As an option, use confectionery tinsel at the same time - the cheese curds will become festive and colorful.



We check the readiness in the forms. Carefully run a knife/spatula around the circumference, separate it from the walls, turn it over a plate or board and take out our products. As a rule, there are absolutely no difficulties with silicone - cupcakes, chocolate, and shortbread baskets can be removed instantly.

Before serving, we store all homemade curd cheeses (on a stick in coconut and round ones in chocolate) on the refrigerator shelf. A beautiful package made of transparent or colored paper will not hurt - in the case of child guests. Have a delicious afternoon snack and bon appetit!

Taste Info Dairy desserts

Ingredients

• cottage cheese - 250 g;
• vanilla sugar - 1 tsp;
• condensed milk - 30 g (1.5 tbsp);
• powdered sugar - 1 tbsp. l.;
• butter - 50 g;
• chocolate - 150 g.

How to make homemade glazed curds

Let's start by preparing the cottage cheese. You can buy rustic, fatty ones from a trusted seller or in a supermarket. Give preference to delicious cottage cheese. The percentage of fat content does not play a big role. If you do not want to feel lumps of curd in the finished dessert, rub it through a sieve with fine holes. If this is not important to you, simply mash with a spoon to break up large lumps.

It is important to get the right amount of butter out of the refrigerator in advance; be sure to take good quality butter. Margarine cannot be used in this recipe as it will affect the taste. Add soft butter to the cottage cheese and rub thoroughly until a homogeneous mass is formed.

Add delicious condensed milk. Stir until the mixture is homogeneous.

Add powdered sugar and vanilla sugar. Rub well. In principle, you don’t have to add powder and sugar if you have enough sweetness from condensed milk.

For glazing we need chocolate. You can take milk or black of good quality. It needs to be melted in a water bath. To do this, take a saucepan or a suitable saucepan and put it on the fire with water. Boil it. Place a heat-resistant container of a smaller diameter with pieces of chocolate on top, and so that the bottom does not touch the boiling water. Wait until the chocolate has completely dissolved. Stir it with a spatula or spoon.

To form cheesecakes, it is very convenient to use silicone molds, in different shapes, which you have on hand. I used small muffin tins. Take a kitchen brush and brush the inside with melted chocolate. Place in the freezer for 10 minutes to allow the chocolate to set. Repeat this procedure once or twice more, depending on the desired layer of chocolate.

For convenience, transfer the curd mass into a pastry bag. Pipe into each mold all the way to the top. You can also use spoons, but this is not very convenient.

Flatten the top with the tip of a knife.

Cover the top layer of cottage cheese with chocolate. Place in the refrigerator or freezer until the chocolate hardens completely.

Carefully remove the curd cheeses from the mold and serve to the sweet table. Homemade glazed cheese curds are ready. Enjoy your tea!

Tips for the hostess

• Add additional flavoring or aromatic ingredients to the curd mass according to your taste - ground nuts, poppy seeds, sesame seeds, cinnamon, nutmeg, small pieces of candied fruits, fruits or berries.
• Use any chocolate for glazing - dark, milk or even white. And if you apply a design onto the molds with thin brushes using all three types of chocolate, you will get a whole culinary masterpiece!
• To make cheese curds, you can take any form - small silicone ones for freezing ice or making candy. Or use a round, short pie pan. In this you will get a whole glazed curd cake!
• Another recipe option is to use agar-agar in the chocolate and curd mass. You only need a little of it - 1 tbsp. l. (for the specified composition of ingredients). Let the agar brew with water (ratio 1:4) and mix with the mixture. This way the cheesecakes won’t start to melt even at warm room temperature.

Do your kids love glazed cheesecakes too? And in the store they ask you to buy chocolate cheesecake? To be honest, I myself wouldn’t mind eating something like this. But the usefulness of glazed cheese curds for children is still a question, and a very controversial one! And it’s definitely not worth giving them to children 1-2 years old. But you can make homemade glazed cheese curds! And they will look almost like store-bought ones, and taste even better!

The recipe for glazed cheese curds at home, like , was shared with me by a reader of my site, Katya, for which I thank her very much!!!

Oh, how happy I was with this recipe! I've been looking for something like this for many years. When my son was little, I even tried to make glazed cheese at home - to disguise the cottage cheese, giving it the appearance of a favorite delicacy. Here's what I got:

😀 The family laughed at this butterfly with bulging eyes for a long time. Of course, at that time I did not know the technology for making homemade cheese curds and acted at random. Namely, she formed a sausage from the curd mass and doused it with homemade chocolate glaze... But it turns out that it was necessary to do it differently. I’ll tell you how now, so that you too can make healthy homemade cheesecakes for your children!

Ingredients for homemade glazed cheese curds:

For the curd mass -
For a dozen cheeses:

• 200 g cottage cheese (1 pack);
• 1 tablespoon with a top of thick sour cream (20%);
• 3-4 tablespoons of sugar, or better yet, powdered sugar, which is gentler;
• 40 g butter;
• Half a teaspoon of vanilla sugar (or vanillin - just a little, on the tip of a knife).

For chocolate glaze:

• 200 g (2 bars) chocolate, dark or milk;
• 3-4 tablespoons of milk.

How to make glazed cheese curds at home:

We prepare it in two stages: today we make the curd mass, and tomorrow we glaze it.

The cottage cheese needs to be rubbed through a sieve with a spoon: once rubbed, it becomes softer and more airy.

In a separate bowl, beat softened butter and sugar with a mixer at low speed for 1 minute.

Add cottage cheese, sour cream to the whipped butter-sugar mixture and beat some more.

We cover a board that is the size to fit in your freezer with confectionery parchment or tracing paper.

Place the curd mass in a pastry bag or simply in a food bag, cut off a corner and squeeze it onto a board covered with paper. The first time I tried, the shape of the curds was a little off, but it didn’t affect their taste.

Now we put our cheesecakes in the freezer for a day - you can rest until tomorrow!

The next day, while the cheese curds are still in the freezer, put a ladle or bowl in a water bath, put the chocolate broken into pieces there, pour in the milk and melt, stirring until you get a glaze.

We determine the thickness by trial method: the glaze should not be too thick so that it is easy to remove excess, and not very liquid so that it evenly covers the cheese.

We take out the cheese curds and act quickly and accurately: dip the cheese into the glaze to glaze it on all sides, take it out (you can use your fingers, the glaze itself is not hot), carefully remove the excess glaze with a spoon and put the cheese back on the parchment. Everything needs to be done quickly so that the curds do not have time to melt - the ladle remains in a water bath over low heat. I thought it would be difficult, but it turned out to be not difficult at all.

Place the glazed cheese curds back into the freezer to allow the glaze to harden. In an hour you can try homemade glazed cheese curds!

They are very tasty and the kids will definitely love them! And most importantly, it’s definitely healthier than store-bought ones.

I think, if you get the hang of it, you can make different types of cheese curds, just like the ones in the store: cheese curds on cookies (dip the curd cheese in the glaze, placing it on a piece of cookie), cheese curds with berries, pieces of fruit, raisins, dried apricots!

And here are these homemade glazed cheese curds in cross-section:

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