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What kind of cottage cheese should not be used when making syrniki: many housewives make mistakes
01.06.2023 06:20
When preparing syrniki, many amateur cooks use the first cottage cheese they come across.
But with this approach, the dish may have an unsuccessful consistency and simply be tasteless.
When purchasing cottage cheese for syrniki, you need to pay attention to the fat content of the product.
Ignoring this point can lead to serious culinary failure.
What kind of cottage cheese is not suitable?
A huge mistake is to use a product that is too dry. Firstly, it will not produce a normal curd mass: it will be very difficult to mold the syrniki.
Secondly, this type of cottage cheese has a pronounced sour taste.
Of course, it can be "masked" by adding a large amount of granulated sugar. But then the dish will be more harmful, spreading and possibly burnt.
Too fatty cottage cheese is also not suitable for syrniki. Excessive softness and liquid consistency of the product will have to be corrected with an abundance of flour, as a result of which the dish will lose its tenderness and main taste.
What kind of cottage cheese should I use?
The product should have medium fat content. The ideal figure is 9 percent.
Using this type of cottage cheese as an ingredient guarantees the preparation of beautiful, whole, ruddy and appetizing cheesecakes.
