Kefir-cottage cheese tiramisu

Description

This mouth-watering cheesecake dessert is very simple to cook. Treat with a soft, creamy structure that will perfectly complement not only your daily lunch, but also serve as a festive table decoration. Kefir tiramisu to cook well in the spring and summer, especially when you want light desserts. And I prepared a dessert of homemade cheese and yogurt, cooked on sourdough.

Ingredients

Sourdough

1 pack
Milk

1 l
Sourdough

1 pack
Milk

1 l
Yogurt

110 ml
Cheese

180 g
Cookies

180 g
Sugar

2 Tbsp
Coffee natural

60 ml
Chicken egg

1 piece
Cocoa powder
Strawberry

Cooking

To prepare the recipe for "kefir-cheese Tiramisu", yogurt and cottage cheese, I was prepared in advance in the yogurt maker, a thermos Oursson. A great thermos to cook it is very simple! 1. Prepare the yogurt. To sterilize the utensils for cooking yogurt and cottage cheese. In the liter capacity pour 1 packet of yeast (3 g) for yogurt,

2... and pour in it a little milk at room temperature, shake to dissolve powder. Then pour the remaining milk. Close the container lid and shake well for 2-3 minutes.

3. Pour into a yogurt maker thermos water t 100 this mark. Then immerse litre capacity with the milk mixture in a thermos. Close the lid of the thermos. Put the thermos in a warm place for 6-10 hours. After this time, open the lid of the thermos to get a liter container and let it cool down.

4. Put a litre container in the refrigerator for complete cooling of yogurt. Then pour the yogurt into glasses and drink. The yogurt was very thick and very tasty!

5. Prepare the cheese. In the liter capacity pour the room temperature milk and add 1 sachet (3G) starter cultures for cheese. Formula mix with a clean, dry spoon for 2-3 minutes to dissolve yeast.

6. Litre capacity cover.

7. Pour into a yogurt maker thermos water t 100 this mark. Then immerse litre capacity with the milk mixture in a thermos. Close the lid of the thermos. Put the thermos in a warm place for 6-10 hours. After this time, open the lid of the thermos to get a liter container and let it cool down.

8. Next, I poured the milk clot in a pot, warmed up to t 50-60 C in a water bath. As soon as curd was upstairs, and began to move away from serum, stove off and allow to cool content.

9. In the meantime, prepare a colander and cheesecloth. Fold the gauze in 2-3 layers. Build a colander with cheesecloth and carefully pour the contents of the pan. Give the whey to drain, ie some time to give to lie down in a colander.

10. Then carefully collect all the ends of the gauze in the bag, tighten and tie. Hang to drain the whey. Once the whey has drained, ie has stopped dropping ( about 1-2 hours ), the curd is ready. I got ~270 g tender curd. The finished curd is put into a separate container and then refrigerate.

11. Prepare the cream for the tiramisu. Wash well the chicken egg. Mix the egg with sugar. Beat with a mixer the egg mixture until white.

12. In a large bowl put the cottage cheese (180 g) and pour the kefir (110 ml). Mix well the cottage cheese until smooth.

13. Then stir in cottage cheese whipped with sugar and egg.

14. Prepare strong coffee and let cool.

15. Prepare the mold for the tiramisu. Shortbread biscuits dipped in coffee and lay on the bottom of the form.

16. Above, filling biscuits with a layer of cream. Then again, some biscuits soaked in coffee and layer of cream. Repeat to fill the mold.

17. Sprinkle dessert cocoa powder and garnish with berries. Kefir-curd tiramisu is ready! Bon appetit!

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