I'm so happy to get all these Russian cookie recipes!
Question: I don't believe I know exactly what you mean by "cottage cheese" in this recipe or the preceding ones. Your picture looks more like sour cream than like the cottage cheese I know-- what I call cottage cheese is lumpy and not particularly rich, so you can have maybe a cup of it as part of a light lunch. I'm trying to figure out what I would use in place of cottage cheese in these recipes-- maybe sour cream, maybe drained yogurt, maybe cream cheese. About how many calories does smooth cottage cheese have? How sour is it?
Thank you for the question. Let me explain. The thing is that we have many kinds of cottage cheese available here in Russia. Some really are quite lumpy and some are not. The fat percentage can also be very different, but it is normally below 20. For this recipe something around 10 - 20% fat is desirable and the texture should not be too moist. I guess you could use the cottage cheese you have available, just smoothen it in a blender or food processor before using. If your cottage cheese is very dry, you could add 2-3 table spoons of sour cream to it before smoothening. Another option - you could use ricotta cheese here. It has approximately the right texture. Hope this helps! Let me know if you have more questions.
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Question: I don't believe I know exactly what you mean by "cottage cheese" in this recipe or the preceding ones. Your picture looks more like sour cream than like the cottage cheese I know-- what I call cottage cheese is lumpy and not particularly rich, so you can have maybe a cup of it as part of a light lunch. I'm trying to figure out what I would use in place of cottage cheese in these recipes-- maybe sour cream, maybe drained yogurt, maybe cream cheese. About how many calories does smooth cottage cheese have? How sour is it?
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For this recipe something around 10 - 20% fat is desirable and the texture should not be too moist. I guess you could use the cottage cheese you have available, just smoothen it in a blender or food processor before using. If your cottage cheese is very dry, you could add 2-3 table spoons of sour cream to it before smoothening.
Another option - you could use ricotta cheese here. It has approximately the right texture.
Hope this helps! Let me know if you have more questions.
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