Eat 5 tablespoons of salt. Frozen cottage cheese pancakes recipe. Classic recipe for cottage cheese pancakes

Questions often arise online about the benefits and harms of salt, about the norms of its consumption, or about, for example, what will happen if you eat 3 tablespoons of salt. First, let's figure out what this compound is from the point of view of chemistry, accessible to an ordinary person with a secondary education.

Chemical formula and manufacturing method

In nature, salt is found in the form of compounds with other elements of the surrounding soil, and therefore can have a different composition. However, for consumption as a seasoning in food, the natural mixture is boiled and a pure sodium chloride compound, NaCl, is obtained. It is this compound that we consume daily in the form of white powder or crystals. They are essentially transparent, but due to their small size and large number of edges, light passing through a salt crystal turns it white.

Where did the tradition of salting food come from: a common theory

It's hard to disagree with the fact that bland dishes are tasteless, and in some cases even disgusting. Apparently, this could be the reason why adding salt to the dish became a common practice. There is an opinion that the first way to extract this seasoning is by burning plants that grew in places where there was an increased concentration of salts. Once upon a time, people ate fish and meat and got quite a lot of salt from them; a lack of elements began to be noticed in the blood during the transition to agriculture - plants could not deliver such an amount of this chemical compound into the body.

The harm of salt versus its benefits

What happens if you eat 3 tablespoons of salt can be considered an instant reaction of the body and a demonstration of the harm in all its glory. But even in small quantities, this seasoning constantly and with enviable regularity enters our bodies. In this case, it acts like a time bomb with an unpredictable area of effect.

Arguments for and against salt consumption

This chemical compound is not digested or absorbed in any way in our body. But nevertheless, there are opinions that salt ions play an important role in the formation of gastric juice and the work of nerve cells, although the seasoning does not contain any nutritional value - neither vitamins nor organic substances. In small quantities, if we talk about benefits, this substance is undoubtedly necessary. But if there is a lot of salt in the body, and this is the reality today, its excess first of all hits the same intestinal mucosa, then the kidneys, gall bladder and bladder suffer. It also affects the cardiovascular system - for example, it stimulates the occurrence of hypertension.

If you eat a lot of salt, you will immediately feel the need for water. In some works, this property is characterized as the body’s reaction to a foreign substance. There is a need to wash it out of the body through the accumulation of large amounts of water in areas of salt concentration.

If you consume water in large quantities, then swelling is likely to form, but if not, on the contrary, tissue dehydration occurs, up to a critical state.

One-time intake of a large amount of salt - what are the consequences?

What happens if you eat 3 tablespoons of salt? First you need to try to do this. Even if we are talking about teaspoons, after the first one there is a terrible disgust, even to the point of vomiting. If a person is healthy and does not have problems with the heart, gastrointestinal tract, and/or kidneys, then a dose of three spoons will most likely be non-fatal. But vomiting, abdominal pain, dryness and severe thirst with possible swelling and increased blood pressure are what to expect in this case. If there are diseases associated, as mentioned above, with the gastrointestinal tract, kidneys, heart or blood vessels, the result can be much worse.

To begin with, wondering what will happen if you eat 3 tablespoons of salt, you need to decide on their size. So, if we are talking about teaspoons, then one holds from five grams of salt (without the top and then increasing), a tablespoon can contain from 18 grams. Total minimum 15 grams in the first case and 54 grams in the second. Doctors have named a dose of salt, which is called conditionally lethal, in the amount of 250 grams. As can be seen from the digital values, in the case of tablespoons you will have to eat not three, but five times three, that is, 15 tbsp. l. If you can still overcome the gag reflex and disgust without washing it all down with water, then most likely you will end up in the next world without medical assistance. So-so prospect.

People who do not know what and why they need it, compared with active consumers: level of health

Other observations related to the questions of why you can’t eat a lot of salt are also interesting. Some explorers of the depths of our planet noticed that the natives, who had not been reached by progress, never took this seasoning in food. Their health indicators, in particular their blood pressure, were 120/80, and heart or kidney disease was unknown to them. Studies were also conducted in countries where the level of hypertension is at record levels. Having calculated the daily norm of salt that a person eats, scientists were horrified - 15-20 grams per day, when the norm, taking into account the physiological characteristics of the body, lies within 2-4 grams.

That is, compared to the instant result that shows what will happen if you eat 3 tablespoons of salt at a time, long-term excessive consumption will slowly and quietly kill you, gradually deteriorating your internal organs, thereby shortening the days of your life.

Diet "5 spoons"

Diet 5 tablespoons - a balanced nutrition system, the process of losing weight in which occurs due to a clear limitation of the amount of food eaten at one time.
The 5 tablespoon diet is a technique that provokes increased weight loss, as well as a decrease in stomach volume.
5 tablespoons - proper weight loss.
Why is the 5 tablespoons diet called nothing less than a diet for proper weight loss? 5 tablespoons - this is exactly the volume of a portion that provokes weight loss. This volume was established by the European Federation of the Associations of Dietitians at the XIII International Congress of Dietitians.
As recent studies by the Research Institute of Nutrition of the Russian Academy of Medical Sciences show, the most effective nutritional method is one that does not imply limiting the type of food, but reducing the amount entering the stomach at one time.
According to statistics, up to 90% of obese people have a stomach comparable in size to the stomach of large horned animals. According to data from Russian gastroenterologists in 2010, increased capacity of this digestive organ is characteristic of almost all people who are overweight. This pathology is caused by stretched muscular walls of the stomach, which, in a healthy state, should not exceed the size of a human fist. Due to this physiology, the ideal serving size was adopted to stimulate the reduction of fat mass, namely 5 full tablespoons.
This amount of food (5 spoons) is enough to satisfy your hunger and replenish your body's energy reserves. In addition, when receiving a single dose of food not exceeding 5 tablespoons in weight, your stomach will gradually begin to shrink. In fact, this process can be compared to the way woolen clothing shrinks after washing, or the way a balloon shrinks when the air is released from it.
5 spoons or 150 grams of food - this is exactly the portion that helps the body lose weight.
Diet 5 spoons - lasting results
Any weight loss process will be useless if during the time you spend on a diet, the size of your stomach remains the same as “20 kilograms” ago. After all, according to its natural needs, laid down genetically, the body cannot constantly consume foods of only carbohydrate or only protein origin. Therefore, after finishing this or that diet, you return to your usual diet and favorite foods, and over time, to your previous weight. After all, you won’t eat tasteless food recommended by another diet all your life, will you?
This is why fruit or vegetable diets are so rarely effective - even if you eat 10 apples at one time, your stomach will stretch as if you ate several pieces of fatty pork. Of course, apples are lower in calories than meat, so you will lose weight in a week on such a diet. But, subsequently, thanks to your increased appetite and large stomach volume, you will very quickly gain back the lost kilograms.
Like any weight loss method that offers proper and, most importantly, long-term weight loss, the 5 tablespoon diet changes the physiology of digestion, reducing the stomach stretched by food to its natural size. As a result, a person losing weight normalizes their appetite, hunger is not felt so acutely and often, and a small amount of food keeps them feeling full for 5-6 hours.
The lasting results of the 5 spoons diet are justified by a natural decrease in stomach volume.
Essentially, the 5 spoon diet returns the digestive processes to their healthy and proper functioning. This means that no matter how much time passes after completing the diet regimen, the newly gained kilograms will not bother you. No matter how much weight you lose on the 5 spoon diet, 5, 10 or 20 kilograms, your weight will remain low even after leaving this weight loss method.
Diet 5 tablespoons. Food and menu.
The 5 spoon diet is very easy to follow. Her nutrition plan is built quite freely, except for one BUT - the amount of food you eat at a time should not exceed the volume of 5 tablespoons (or 150-200 grams). What kind of food it will be is up to you to decide. Perhaps you will eat a piece of cake or chop, perhaps yogurt or buckwheat porridge with butter...
. The main thing is to eat no more than 5 tablespoons of food at a time!
. And finally, at least 3 hours should pass between the first and second meals.
The interval between meals should be at least 3 hours!
The products and dishes that you will consume during the diet are entirely your choice. As you have already understood, the main point of the 5 spoons method, which allows you to lose weight, is the quantity, and not the type of food eaten.
Diet menu 5 tablespoons.

Food:
________________________________________

The number of meals is unlimited.

The amount of food eaten at one time is 5 tablespoons (or 150-200 grams of product).

Any type of dishes and products consumed.

The break between meals is at least 3 hours.

________________________________________
Liquid:
________________________________________
. The amount of clean drinking water is unlimited.

Sugar-free drinks (tea, coffee, juices, mineral water) - unlimited. Fructose consumption is allowed at the rate of 1 teaspoon per 250 ml. liquid (glass)

As can be seen above, there are no restrictions in the diet regarding the type of dishes and products taken, as well as the number of meals per day. The only thing that matters is the serving size - no more than 5 tablespoons every 3 hours. Whether it’s 5 tablespoons of boiled condensed milk or meat stew, it doesn’t matter at all.

The only thing you should limit yourself to is sweet carbonated drinks and other liquids containing sugar and “sweeteners”. It is strictly forbidden to consume them, since such drinks are, in the literal sense, liquid calories. Everyone can drink any tea, cocoa or coffee, but, of course, without adding a single spoon of sugar to the cup.

Frequently asked questions about the 5 tablespoons diet.
1. If I want to eat a piece of meat, how do I “scoop” it with a spoon to measure out the required portion?

Of course, when eating meat, you do not need to use a spoon as your only cutlery. Simply, cut a piece of meat that you think could easily fit in 1 tablespoon. Accordingly, you can eat 5 such pieces, equivalent in volume to five tablespoons. The total mass of meat in this case will be approximately 150-200 grams.

Or you can immediately measure out a piece equal to this weight and eat it. The same goes for fish and poultry. Typically in this weight range is a small piece of fish or meat, no larger than the palm of your hand.

1. How to eat a sandwich on the “5 tablespoons” diet?
All products that do not have a liquid or porridge-like consistency can be approximately (in a diet, fundamental scrupulousness is not important) correlated with the volume of 5 tablespoons. For solid food, the total mass is approximately 150-200 grams, i.e. two ordinary sandwiches.

1. Can I use a teaspoon instead of a tablespoon?
Of course, if it is more convenient for you to use a teaspoon instead of a tablespoon, you can use that too. The main thing is to remember that 3 teaspoons can “fit” in one tablespoon, therefore, instead of 5 tablespoons, you can eat 15 teaspoons at a time.
1. How to eat whole fruits or vegetables on a diet, apples for example?
If you want to eat a whole fruit, pay attention to its weight. The average weight of the product, which fits in 5 tablespoons, is 150-200 grams. This is approximately the weight of 1 apple, 1 orange, 3 tangerines, 1 banana, 1 pomegranate, 1 pear. If you see that the weight of the fruit you have chosen clearly exceeds the specified weight, separate a piece from it weighing approximately 150-200 grams, this will be the required portion, equivalent to a volume of 5 tablespoons. The same goes for vegetables.

You can do it differently by grating or cutting the selected vegetable or fruit, for example, this is often done with carrots, cabbage, apples... In this case, it will be easy for you to measure the required portion of 5 tablespoons.
1. How many meals can I have per day?
As much as you see fit. The diet does not limit the number of meals. The main thing is that there is a break of at least 3 hours between them, and one serving (i.e. 1 meal) is no more than 5 tablespoons in volume (or does not exceed 150-200 grams in weight).

1. Are there any foods that cannot be eaten on the 5 tablespoons diet?
During the diet, you choose which foods to consume and at what time of day. Sweet carbonated drinks, as well as liquids containing sugar and other sweeteners other than fructose, are prohibited. Fructose is allowed to be added at the rate of 1 teaspoon per 250 ml. (cup)

1. Are the use of seasonings, salt and sugar allowed during the diet?
Salt, seasonings and sugar may be part of the food. The main thing is to follow the diet rule of a three-hour break between meals, and also consume no more than 5 tablespoons of food at one time.
But remember that too salty and spicy dishes can provoke an unreasonably high appetite! Sugar can be in food, but not in liquids. To sweeten the drink, use fructose at the rate of 1 teaspoon per 250 ml. (cup).

Diet results 5 tablespoons.
The results of the 5 tablespoons diet are clearly visible after just a week of using it!

The results of the 5 tablespoons diet will be visible after just a few days of following its regimen. The time period during which you can follow the method is unlimited. Average weight loss per week - 4-6 kilograms, per month - 15-20 kg

The article was written based on the results of the Second Ural Conference of Seekers.

So, the Second Ural Conference of Seekers, held in the city of Chelyabinsk from October 20 to 21, 2018, has ended. The conference ended, but it left a very good aftertaste, so to speak. The conference was organized by a famous blogger, researcher of real history, my friend Dmitry Mylnikov (pictured on the left).

Presentations were made by Dmitry Mylnikov, Alexey Kungurov, Oleg Tolmachev, Arthur Abdullin and others. Video materials after editing can be seen online.

In this article I would like to touch on points that will not be reflected in any way in the conference materials. Not because they are “classified”. Of course not. It’s just that much at such grandiose events remains behind the scenes due to lack of coverage. Some things are discussed in person, some on the sidelines, and some are expressed at the level of versions and it is clear that they do not appeal to a wide audience.

We arrived (we are a small delegation from the Tomsk research group “Tiger”. In the photo, second from left, group leader Oleg Tolmachev and third from left, group member Nina Panyukova) to the city of Chelyabinsk on October 19, 2018. And we immediately got, as they say, from the ship to the ball. Dmitry Mylnikov gave an extended tour of old Chelyabinsk.

From the first minutes of the excursion it became clear that a number of sensations awaited us. The first thing Dmitry drew our attention to was the construction of old city buildings on some even more ancient ruins. Moreover, elements of destroyed buildings were used to construct buildings. Buildings after such construction “methods” became as if they were in patches. It's like, you know, a patchwork quilt of brick and granite blocks.

This is what is meant: as we see in the photo, the conditional base is made of granite blocks of different shapes. It's put together just the same. So, just to use the building material for your own purposes. Then comes the filling with brickwork and, only then, we see the insertion of modern brick. The spectacle must be said to be enchanting. And all this is right before your eyes. But if Dmitry hadn’t drawn our attention to this and filled it with his explanations and comments, it would all have remained behind the scenes. It would pass by our consciousness and sight.

Entire walls are built like this. Here, for example, two walls of a house were successfully transformed and turned into fence walls.

Here we see the foundation of blocks of buildings, let's call it the period before the disaster and later brickwork.

Here again is the use of “pre-Flood” blocks for masonry with further filling with more “modern” materials. As Dmitry explained, ancient Chelyabinsk undoubtedly existed, but not in the same size and format as Ilya Bogdanov presented it last year. Dmitry convincingly proved this, citing undeniable arguments. And then it was just fantastic, so to speak. Andreev Nikolai Mikhailovich from Miass, with Dmitry’s permission, used the dowsing method to determine the dating of the construction of buildings in the old city. Here is his work: “Effective Geophysics” - http://andreevn-bgf.blogspot.com/

I will not dwell in detail on the essence of the method; I will leave this prerogative to the author, but I will note the extraordinary realism and accuracy of the method. The closest catastrophe was determined 136 years ago. This is one level of construction of buildings in the old city. Before her, a more grandiose and powerful, according to Dmitry, catastrophe occurred. This happened in 1492. Dmitry confidently connects this disaster with his version of the report “Another History of the Earth” https://mylnikovdm.livejournal.com/219459.html and “The Beautiful World We Lost” - https://mylnikovdm.livejournal.com/4158.html

And I immediately remembered that the church new year falls in 1492. The beginning of the year is moved to the month of September and the year is counted from the zero period. Oh how! So, this is a more ancient level of construction. It was from the remains of buildings of this period that the later “remodel” was formed. I don’t know about anyone, but for me it was akin to a sensation.

They also “asked”: Were the buildings destroyed by nature (natural disaster)? "Answer" - No. Were the buildings destroyed by weapons? The affirmative “answer” is Yes.

Here is how Nikolai Andreev himself comments: “The time of construction of the foundations of proven buildings on Kirovka and st. Labor showed somewhere between 336 and 333 years ago. This turns out to be from 1682 to 1685 of today's chronology. The last date refers to the Chelyabinskgrazhdanproekt building on Leninsky Prospekt in which the conference was held. In Miass, I also noticed such a pattern when assessing the time of construction of buildings on Avtozavodtsev Avenue: the further from the center, the slightly later the construction. We have so far assessed the depth of backfilling of buildings only on the street. Labor. It showed 3.7 m. At the same time, the depth of the foundation turned out to be about a meter more. These buildings were destroyed. And they were restored from the remaining fragments of stone and brick, as we showed there, already in the 1880s.”

In the evening of the same day, there was an attempt by dowsing to determine the name of the city that was here before the disaster. The name Chelyabinsk appeared not so long ago. No more than 150 years ago. The first letter “C” was confidently identified. Things didn't work out any further. The cafe where we were sitting was quite noisy.

And only two days later I was overwhelmed with information from the field. If you change the vowel slightly, you get “Tselyabinsk”. Whole, whole, or something whole. Integrity! An insight came. Further more. If we break it down letter by letter, I would associate “B” with the “goddess”, and “INSK” with the feminine nature of “Yin”. Having shared the “discovery” with Dmitry, to my surprise, he noted that Chelyabinsk is located almost in the middle of the continent and it was through it, according to ancient maps, that the prime meridian passed. It was only later, after two disasters, that this meridian “moved” to Pulkovo and then further to Greenwich. There is also mental information about a certain Progenitor Goddess who lived in this territory in ancient times. This “sensation” had to be comprehended.

If only we assume, I thought, that the ancient city on the site of Chelyabinsk carried some kind of sacred figurative information, then everything will fall into place. Then didn’t he carry the image of integrity as such? Isn’t it an image of a holistic beginning and a natural beginning? After all, the Progenitor Goddess couldn’t just live here? The image of the “Golden Woman”, so revered in ancient times in these territories, began to emerge in my thoughts.

And then there was a flash in consciousness. Every city on Earth carries some kind of sacred image. Chelyabinsk was not called that for nothing. The information energy field itself apparently suggested what the city should be called after the disaster. Chelyabinsk contains the image of a holistic beginning. And this holistic life-giving feminine principle is visible. Tomsk, I think, contains generic information as a treasury of knowledge accumulated over generations. You need to think about the remaining cities and read information from the field.

Ancient cities were built later to suppress these images. Hide the standards, so to speak. Black magic methods were also used. In any case, it’s worth working with this information and trying to figure it out. And here we need like-minded people who, in their cities, will try to understand what kind of image and what origin their city bears.

For now, I think that those ancient places of power carried images akin to portals into the energy-information field of the Universe. Or at least the Earth. Images of roots and indigenous knowledge. That’s why I think humanity is like that. Ask which one? Not remembering anything and having no reference points, I will answer. But that's a completely different conversation.

The conversation is different, but the reality is modern. Figures of “gargoyles”, or demons in other words, were installed on the facade of Chelyabinsk University. And, interestingly, this is not considered to damage the overall appearance of the facade. Although in other cases, any Chief Architect of the city will not sign approval for changes to the architectural solution. Strange right?

Nothing strange"! And the closing of portals and images, and the removal of energy for one’s own purposes is in full swing right here and now. These creatures are well aware of the “here and now” state. They know a lot more that we don’t know. But Rus' did not fall. We are alive and that means we are resisting the expansion of invaders. We guess, and that means we have the ability to fight. We will write a detailed article about downloading our energy. We left Chelyabinsk already different. They left and took with them the warmth of the organizers’ welcome, the warmth of the city and the uniqueness of the old streets, sometimes so similar to old Prague.

See you Chelyabinsk. We decided to return here in the format of our amateur tourism club “Sibetnotour” -

How to make frozen cottage cheese pancakes recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Note.

10.01.2017 Posted by:

miracle911 Calories:

Not specified Cooking time:

Not indicated

Ingredients:

Try the same

2018-05-06 Oleg Mikhailov

In 100 grams of the finished dish

Carbohydrates

Ingredients:

selected chicken egg;
flour - up to one hundred grams;
thirty grams of semolina;
vegetable oil.

Ingredients:

3/4 cup white flour;
fresh chicken egg;
a quarter spoon of salt;

Ingredients:

a glass of flour;
a spoon of ready-made ripper;
one chicken egg.

How to cook

Ingredients:

a quarter kilogram of cottage cheese;
fresh egg;
50 milliliters of oil;
a pinch of salt;
three spoons of sugar.

Step by step recipe

Ingredients:

400 grams of cottage cheese;
two small eggs;
four tablespoons of butter;
salt, “Extra”;
two spoons of sugar;
a little vanilla.

How to cook

How to prepare cheesecakes recipe for freezing - a complete description of the preparation so that the dish turns out very tasty and original.

Probably everyone loves cheesecakes! But not everyone has the desire to prepare this delicacy early in the morning. I suggest freezing cheesecakes for future use and always having a quick breakfast or dessert on hand. Don't know the best way to freeze cheesecakes? Then this article is for you – I’ll tell you everything in detail and show you.

Cheesecakes can be frozen raw, that is, before the frying stage, or they can be frozen ready-made – fried or baked.

Freezing raw cheesecakes

Prepare cheesecakes according to any recipe. This could be a classic recipe for making cheesecakes, cheesecakes with raisins, fluffy cheesecakes, cheesecakes with semolina.

Roll out round curd balls on a well-floured board or table.

Cover the cutting board with cling film. Place cheesecakes on it so that they do not touch each other. You can also line a flat tray in the freezer with cling film and place the cheesecakes on it.

Note. There is no need to cool the cheesecakes in the refrigerator before freezing, as the breading (flour, semolina, etc.) will become soggy, the pieces will become sticky and may even lose their shape.

Leave the workpieces in the freezer at -18 degrees for 2-3 hours. During this time, the cheesecakes will freeze well and can be packaged for further storage.

Carefully separate the cheesecakes from the cutting board. If they stay firmly on the board, then you can lightly pry the curd pucks with a knife.

Place the cheesecakes on top of each other, placing them with pieces of parchment paper.

Parchment paper is needed to prevent the cheesecakes from sticking together in the event of a power outage. The fact is that if there is a power outage and the temperature in the freezer rises, the top layer of cheesecakes may melt a little, and when the temperature begins to drop again, the curd balls may stick tightly together.

Place a stack of cheesecakes in a thick plastic bag, or better yet, in two bags (so that the delicate dairy product does not absorb foreign odors), tie it well, releasing as much air as possible from the bag.

It’s convenient to pack 5-7 cheesecakes in one bag - that’s about 1-2 servings.
Be sure to attach a label indicating what kind of cheesecakes they are (for example, raw cheesecakes with raisins, 7 pieces), and set the freezing date.

You can store raw cheesecakes in the freezer at minus 18 degrees for 2 months. For convenience, you can immediately indicate the expiration date on the label. Just add 2 months to the freeze date.

How to defrost raw cheesecakes

There is no need to defrost raw cheesecakes in the refrigerator, as they will become very sticky when defrosted. All you need to do is place them in a slightly warm frying pan with a small amount of vegetable or other oil and place on low heat. While the pan is heating, the thin curd pucks will defrost and, when the pan is hot, they will fry until golden brown.

It is worth noting that in order for the cheesecakes not to fall apart in the pan, the dough must be dense. This does not mean that you need to put as much flour into it as possible, it means that you need to use well-squeezed (dry) cottage cheese as the basis for cooking.

Freezing fried cheesecakes

It is best to freeze cheesecakes fried or baked. These cheesecakes are very easy to defrost and reheat.

So, fry the cheesecakes in a frying pan, cook in a slow cooker or in the oven.

Place them on a flat dish, lined with paper towels. The paper will absorb excess oil well, in which the cheesecakes were fried.

Cool the cheesecakes on a plate to room temperature, and then put them in the refrigerator for 1 hour.

Then stack the cheesecakes on top of each other in the form of towers, 5-7 pieces each. There is no need to transfer the cheesecakes with parchment paper - they will not stick together due to the golden brown crust.

Carefully wrap the cheesecake towers in cling film, label and label.

Transfer the cheesecakes to the freezer for storage.

The shelf life of fried cheesecakes is 4 months at minus 18 degrees.

How to defrost fried cheesecakes

The fried cheesecakes need to be transferred to the refrigerator and wait until they are completely defrosted (if you take them out of the freezer in the evening, you can serve ready-made cheesecakes for breakfast in the morning). Then heat them in the microwave.

The taste of the cheesecakes does not change after defrosting, and the dish will be even better if you serve it with jam, honey, sour cream or sauce.

Attention! Cottage cheese products cannot be re-frozen!

Cottage cheese is a perishable product; it can only be stored for future use by freezing. But you can freeze not only cottage cheese, but also products made from it, such as cottage cheese pancakes or cheesecakes. But storing this fermented milk product and freezing it has its own rules and characteristics.

Storing cottage cheese in the refrigerator

If the cottage cheese is homemade, it can be stored in the refrigerator for two to three days, a maximum of four days if it is in a colder part of the refrigerator, for example, near the freezer or the top shelf if the freezer is at the bottom. Store-bought cottage cheese can be stored longer under the same conditions, about a week, since it contains preservatives that prevent bacteria from developing. It is best stored in an enamel pan with a lid, but glass and ceramic containers are also suitable. You can store it in a plastic bag, but this way the cottage cheese loses its physical properties and taste.

If there is no refrigerator, cottage cheese can be stored for about a day at a temperature of 15 degrees Celsius, wrapped in a cloth soaked in ice water. This rule probably applies more in the winter, since in the summer you can’t find ice water without a refrigerator.

Storing cottage cheese in the freezer

You need to freeze cottage cheese according to the following rules:

Freezing must be deep, that is, sharp; a gradual decrease in temperature is not allowed.
Cottage cheese with a grainy rather than pasty consistency is best stored.
Either fresh cottage cheese or a product that is made from it and has not been left in a warm place is frozen; such a product does not need to be subjected to heat treatment after defrosting (they do not need to be fried, if the cheesecakes are already fried, it is enough to heat them in the microwave).
The temperature in the freezer should be from 20 to 30 degrees below zero. Basically these are two or three divisions on the temperature scale.

Defrosting rules:

if the freezer is ordinary, ice crystals will form in the cottage cheese, and after removing the cottage cheese, you need to defrost it at room temperature for three hours and drain the water;
if you don’t need to cook the cottage cheese, but it is used fresh, you need to defrost it slowly - just put it in the refrigerator for 10 hours, where the temperature is usually +10 degrees, you also need to drain the formed water;
a dry freezer usually does not require draining because very little liquid is produced;
can be defrosted in the microwave in the appropriate mode; this mode has minimal power.

Thawed cottage cheese should be eaten immediately, but if it sits for some time, for example a day, it needs to be cooked with heat treatment. After all, thawed cottage cheese separates, fills with liquid from ice crystals and can ferment.

When frozen, cottage cheese can be stored at a temperature of minus 18 degrees for up to six months, but it is better not to store it for such a period, but to use freezing for storage for several weeks, up to a month, and then consume the cottage cheese or use it to prepare a dish.

Semi-finished products

Freezing

Cottage cheese is an ingredient for filling pancakes, pancakes, dumplings, and is the main product in the production of cheesecakes. Cheesecakes can be bought as frozen semi-finished products. What are the features of storing these products in a home freezer?

You can freeze it after preparing it for future use, if there is a lot of cottage cheese at the moment, or you can simply store the product, of which you have prepared too much at the moment. It is better to freeze in special plastic containers, so the cheesecakes will better retain their shape.

Step-by-step recipes for preparing delicious airy cheesecakes from frozen cottage cheese: classic and quick recipes, options with banana, raisins

Oleg Mikhailov

In 100 grams of the finished dish

Carbohydrates

Option 1: Classic recipe for cheesecakes made from frozen cottage cheese with semolina

For whatever reason you happen to have frozen cottage cheese, whether relatives from the village brought so much of it for gifts that three families couldn’t eat it, or you didn’t like the one you bought and put it aside until better times, there’s nothing better than casting a spell out of it syrniki. This dish only needs to ensure that the cottage cheese does not become too wet, although by adjusting the amount of flour you can combat this.

A special word about flour. It is customary to use it in any products of the highest quality, as if a first-class product is categorically unacceptable. If you are planning to make cheesecakes, you will need any flour; the amount of gluten in it is not so important. The color of the cheesecakes largely depends on the grade of flour; if you use a simpler one, they will be a little darker, that’s all.

Ingredients:

three hundred grams of defrosted cottage cheese;
selected chicken egg;
flour - up to one hundred grams;
thirty grams of semolina;
a tablespoon of sugar and a teaspoon of salt;
half a spoon of ready-made dry ripper;
vegetable oil.

Step-by-step recipe for frozen cottage cheese pancakes

Lightly knead the thawed cottage cheese, place it in a bowl and drop the egg into it. First add half of the specified amount of salt, then add more if necessary. We also add sugar and semolina, and you can increase the sweetness.

Stir lightly and start adding flour, about fifty grams in total. When the mass becomes sufficiently homogeneous, add and mix baking powder into it. Leave the resulting curd, or as it is also called “cheese” dough, for a quarter of an hour under a towel.

After dusting the table with flour, take portions of the dough, roll it into balls with your palms and flatten it slightly. Place on the table and roll in flour, adjusting the amount as needed. Flatten the resulting cheesecake a little more, to the shape of a thick flat cake or cutlet.

Fry in heated oil, pouring it relatively little at a time. Turn over as it browns, serve with any sweet sauce - from condensed milk and jam to sweetened sour cream.

Option 2: Quick recipe for fluffy cheesecakes made from frozen cottage cheese

The treat is simple and democratic, and the fact that you can stock up on cottage cheese for future use only adds to its advantages. If your family likes cheesecakes, then stock up on cottage cheese, for example, by finding out about a discount in the supermarket. The product that plays the main role in the recipe will always be available to you, and the rest can be found in almost any kitchen.

Ingredients:

3/4 cup white flour;
half a kilogram of frozen cottage cheese;
fresh chicken egg;
30 grams of melted natural butter;
a quarter spoon of salt;
sugar - two tablespoons or a little more.

How to quickly make cheesecakes from frozen cottage cheese

Place the cottage cheese in a plastic bag and place it in warm water. No matter how much you rush, you should not use more radical thawing methods; ideally, it is generally better to let the cottage cheese thaw without removing it from the refrigerator.

Grind the cottage cheese in a bowl, adding sugar and salt step by step. We release the egg and bring it to external homogeneity, without spots and large inclusions. Then gradually add flour, making a curd dough.

The mass should come out soft and not sticky; if the cottage cheese was very fatty, some more flour may be required. Sprinkle the work surface with the same flour and roll out the dough on it into a sausage shape, five centimeters thick. Cut into pieces about a centimeter wide. Very beautiful, right in the form of cheesecakes, this is almost impossible to do, but don’t be discouraged and just adjust the flatbreads with your hands. Having rolled them thickly in flour and slightly flattened, place the cheesecakes in a hot frying pan with melted butter. We brown it for about five minutes and turn it over; the other side comes out a little faster.

Option 3: Airy cheesecakes made from frozen cottage cheese with baking powder

It is customary to consider all baked goods that use sour cream to be fluffy based on this alone. We will also add a special ripper, which will only make the cheesecakes more tender; this will benefit the relatively heavy dough with the addition of cottage cheese. You can mix approximately an equal amount of starch to the flour for breading the cheesecakes; it is believed that in this case the cheesecakes will come out browner.

Ingredients:

yogurt or low-calorie sour cream;
a glass of flour;
three hundred grams of fatty crumbly cottage cheese (frozen);
a spoon of ready-made ripper;
a pinch of salt and two full tablespoons of refined sugar;
oil for frying (vegetable);
one chicken egg.

How to cook

Cottage cheese that has been frozen into a dense briquette can be grated with a very coarse grater for speed and then, covering the bowl with a plate, set to defrost in a warm place. Mash the thawed mass, add salt, add sour cream and egg, mix and add ripper.

After waiting after the previous stage for about five minutes, no longer, add flour and knead the thick dough with a spoon. Divide into two parts, roll into oblong bars and cut into portions.

Flatten it with your hand on a table sprinkled with flour and roll it thickly in it. Fry in hot oil, covered for three minutes, and turning over for another couple of minutes, uncovered.

Option 4: Tender cheesecakes made from frozen cottage cheese with raisins

If the list of products includes raisins, cottage cheese and vanillin, you can be sure that this selection means that this is a classic. That’s right, the recipe was borrowed from a very popular collection half a century ago. As in the original, let’s make a reservation that you can just as successfully use dried apricots and prunes in cheesecakes, of course understanding that the stronger the taste of the additive, the less it will be needed. Don’t be surprised, they recommend soaking prunes... in milk, this should reduce the bitterness. Before adding the berries, rinse them.

Ingredients:

a quarter kilogram of cottage cheese;
half a glass of small raisins and a full glass of first-grade flour;
ten gram bag of vanilla sugar;
fresh egg;
a spoonful of prepared baking powder;
50 milliliters of oil;
a pinch of salt;
three spoons of sugar.

Step by step recipe

Place the package of cottage cheese in a bowl ahead of time and keep warm until the product is completely defrosted. Remember to use a masher, release and stir in the egg. Add salt, add sugar, including vanilla, and grind with special care.

Sprinkle the mixture with ripper, sift and add two-thirds of the flour measure to it. Knead the dough and cover with an inverted bowl. Rinse the raisins with a stream from a hot kettle, shake the colander and place the berries on a clean, dry towel. Pat the raisins with a cloth and stir into the dough.

Scatter the remaining third of the flour onto a large board or table. Scooping portions with a tablespoon, separate the dough and collect into a lump. Dip it thickly in flour, giving it the shape of a flat cutlet in the process.

We fry in any convenient frying pan; the presence or absence of special coatings, as well as the thickness of the dishes, only affects the heating temperature. We prepare the cheesecakes, turning them over after sufficient browning.

Option 5: Banana cheesecakes made from frozen cottage cheese

Banana puree is another component very often used in cheesecakes. By simply grinding cottage cheese with banana and sprinkling it with sugar, we get a fragrant treat, but kids are also delighted with cheesecakes with such a taste.

Ingredients:

ripe bananas - two, medium-sized;
400 grams of cottage cheese;
two small eggs;
a quarter spoon of factory ripper;
four tablespoons of butter;
salt, “Extra”;
two spoons of sugar;
a little vanilla.

How to cook

Only add completely thawed cottage cheese into the blender chopper. A product that is not completely defrosted is unlikely to damage it, but under the influence of knives it will become more watery. After cranking for a short time, just a few seconds, release the eggs into the chopper, add salt and sugar. After cranking briefly again, put it in a bowl, and put the banana slices into the blender.

Having mixed the curd mass with banana puree, add vanillin to it and, stirring with a large spoon, add the sifted flour, followed by the ripper. Make a thick dough and move on to making cheesecakes.

Using slightly damp palms, roll out small portions of the dough into balls, flatten them and lightly bread them with flour. Fry for a short time, just until the color is bright and then turn over. Sometimes it is recommended to brown one or both sides of the cheesecakes by covering the pan. You shouldn’t do this with the given dough recipe; the cheesecakes will turn out delicious anyway.

10.01.2017 Posted by:

miracle911 Calories:

Not specified Cooking time:

Not indicated Cottage cheese pancakes can be prepared immediately, or frozen and prepared later, when there is no time to fuss with the dough. Frozen cottage cheese pancakes at home are in no way inferior in taste to freshly prepared ones, they even turn out a little crispier.

So, in this recipe with photos we will show not only how to prepare cheesecakes, but also how to freeze them correctly.

Ingredients:– 1 kilogram of granular cottage cheese; – 2 eggs; – sugar; – semolina; – to taste – vanillin or vanilla sugar; – a pinch of salt.

It is best to take homemade cottage cheese for cheesecakes. Or store-bought, but with a fat content of at least 6%. It is important that the cottage cheese is fresh. Be sure to try it before cooking. Cottage cheese may have an unpleasant taste and smell. Then you will be unpleasantly surprised that you wasted food and time on preparing inedible cheesecakes. Place eggs, sugar, cottage cheese and a pinch of salt in a deep bowl. You can add vanilla sugar or vanillin if desired.

Beat all ingredients thoroughly using a blender to obtain a homogeneous curd cream. If you don’t have a blender, you can grind the cottage cheese through a sieve.

Sift the flour and mix. Add semolina.

Knead the “dough”, which should stick to your hands a little.

Place a small amount of sifted flour on a saucer, then tear off a piece of dough and roll each ball in flour.

Flatten the ball in your palms to make a small ball.

Sprinkle the board with flour and place all the resulting cheesecakes on it. Even if you don’t want to freeze the cheesecakes, it will be more convenient so that you don’t get dirty in flour again during frying. Cheesecakes can be fried immediately.

How to freeze cottage cheese pancakes at home? To freeze cheesecakes directly on a cutting board, place them in the freezer for an hour and a half, lowering the temperature to the lowest setting.

Place frozen cheesecakes in a bag that needs to be closed, releasing the air. It is better to use a ziplock bag or vacuum bags. Frozen cheesecakes can be stored for up to six months. The most important thing is that the cheesecakes from one package are fried at a time. No need to open the bag, take half, then close it back and put it in the freezer again. Prepare them exactly the same as regular ones.

Heat vegetable oil in a frying pan and fry the cheesecakes on both sides. The only difference is the cooking time. Frozen cheesecakes take about five minutes longer to fry than non-frozen ones. Fry the cheesecakes on each side until golden brown over slightly less than medium heat. You can serve cheesecakes with frozen berries, sour cream or sweet sauce. Cheesecakes can be eaten both cold and hot.

Try the same

bright and tasty cheesecakes with pumpkin

Is it possible to freeze cheesecakes?

Crafts girls, please tell me if cheesecakes can be frozen and used as needed? Do they not lose their taste? Otherwise, children don’t always have time for breakfast in the morning to make them.

Comments

Classic recipe for cottage cheese pancakes

This is the simplest option, proven by time and millions of housewives. Try it too!

I never add soda to cheesecakes; it makes the cottage cheese denser, because it is also used to make cheese from cottage cheese.

Compound:

0.5 kg of cottage cheese with regular fat content
1 egg
2-3 tbsp sugar
2-3 Art. Spoons of flour (the amount may vary depending on the fat content of the cottage cheese)
Vanilla sugar, cinnamon (optional)
Vegetable oil

It is better to buy cottage cheese that is soft, without lumps and not dry, otherwise grains will be felt in the finished dish. And don’t use cottage cheese with palm oil - it won’t make cheesecakes.

Preparation:

To make the cheesecakes more fluffy, knead the cottage cheese a little. This can be done using a fork.

Add sugar and stir again.

Gradually add flour until the consistency of a fairly “tight” dough is formed.
If the mixture is too liquid, the dish will not turn out airy.

If desired, you can add a pinch of vanilla sugar and cinnamon to the dough on the tip of a knife - the spices will give the dish an appetizing aroma.

My grandmother formed cottage cheese like this: she rolled the resulting dough into a “sausage” with a diameter of 4-6 cm and cut it with a knife into slices about 2 cm thick, then rolled each one in flour.

Cottage cheese pancakes in the oven

This option is perfect for lovers of healthy eating, since baked foods are always healthier than fried ones. In addition, while they are languishing in the oven, the hostess will have time to do a lot more things.

To prepare, take:

400-500 grams of cottage cheese
2 eggs
2 tbsp. spoons of sugar
3-4 tbsp. spoons flour
Butter
optional - vanillin, raisins or dried apricots.

Step by step recipe:

Rub the cottage cheese and eggs into a homogeneous mass.

Add flour, mix.

Sprinkle with sugar and mix again until smooth and thick.

We make small “cutlets” and roll them in flour. Now place on a generously greased baking sheet or frying pan.

You can use muffin tins - then the cheesecakes will turn out to be beautifully shaped.

Bake at 180 C for 7-10 minutes, then turn over and leave for another 5-7 minutes. If you bake in molds, you don't need to turn them over.

Recipe for cottage cheese pancakes with semolina

This recipe is an alternative to the classic version. The advantage of this option is that the swollen semolina holds its shape well. In addition, you need much less of it than regular wheat flour.

For this option we need

Cottage cheese – 0.5 kg
Egg – 2 pieces
Sugar – 1.5 tbsp. spoons
Semolina – 2 tbsp. spoons
Vegetable oil
vanillin

Step by step recipe:

Cottage cheese pancakes with banana

Sometimes dishes familiar from childhood can be prepared with different additives. For example, bake familiar cheesecakes with banana. This will not only diversify their taste, but also add useful microelements to your diet.

Here's what we need:

500 grams of regular fat cottage cheese
2 chicken eggs
2 ripe bananas
vanillin
wheat flour 1/2 - 3/4 cup (depending on the cottage cheese)
1/2 cup sugar
a pinch of salt

Step-by-step cooking recipe:

Mix cottage cheese, salt, vanillin, sugar and eggs.

It is better to take cottage cheese that is soft and without lumps. If there are a lot of lumps, then simply rub the cottage cheese through a sieve or mash with a blender.

Now gradually add flour until you get a thick dough.

Add finely chopped banana to this mixture.

Once again, mix everything well.

Form round cakes and roll them in flour.

And fry in a well-heated frying pan.

Until golden brown on both sides.

Cottage cheese in a slow cooker (steamed)

The familiar curds can also be prepared in a multicooker - make the dough according to your favorite recipe and instead of a frying pan, use the multicooker in the frying or baking mode (a more gentle mode, they will not fry as much). They take a little longer to cook than in a frying pan and you can fit fewer pieces at a time, but they turn out very tasty - soft and fluffy. And less oil is used.

And to make a completely dietary version, they can be steamed in a slow cooker. Very important for people on a diet.

Cheesecakes are such a versatile product that you can serve them with sour cream, any jam or jam, fruits and berries, whipped cream or honey.

You can also freeze cheesecakes - not yet fried or ready-made. And then just fry or reheat and a delicious breakfast or afternoon snack will be ready in a few minutes.

Are you familiar with the ways to use salt?

Salt can be used not only in cooking, it is a very good helper in everyday life - it adds shine to various metals, eliminates unpleasant odors, gets rid of stains on the carpet, etc. Well, what can I list here, check out: twenty ways to use salt.

1. UNIVERSAL CLEANER

A mixture of salt and vinegar can be used to clean many surfaces. However, under no circumstances should the product be used on materials that are sensitive to vinegar, such as linoleum or marble.

2. COPPER AND BRASS

To make these metals shine, you need to mix salt, flour and vinegar in equal proportions. Then apply the mixture to the surface using a piece of cloth and leave for about an hour, then wipe the metal dry and polish. If you need to get rid of oxidation, the cleaning method will be different: sprinkle a lemon wedge with salt and rub the metal surface with it. After this, rinse the product under water and polish.

3. CAST IRON Utensils

If it needs a thorough cleaning, do the following. Place the pan over medium heat and add a little oil to cover the bottom. When the oil warms up, remove the dishes from the heat and pour 2-4 tbsp into it. l. coarse salt to form a “paste”. Now you can rub it well. If the mixture turns out too dry, you should add more oil; if it is liquid, you need more salt. Then rinse the dishes thoroughly under warm water. You can also add salt when cleaning after each use of cast iron cookware. But some people also have cast iron bathtubs - they can also be cleaned using the same paste. Well, if something is more serious, for example, a crack has formed in the bathroom itself, then . It handles cast iron items very easily.

4. CARPET

To get rid of a stain on a carpet, you need to apply salt, vinegar and borax (sodium tetraborate) mixed in equal proportions and leave to dry. After the mixture has dried, the stain must be vacuumed well.

5. CHIMNEY

To keep it in good condition, you just need to throw salt on the fireplace fire from time to time.

6. COFFEE POT

To clean the coffee pot, simply boil water in it with the addition of a couple of tablespoons of salt.

7. ENAMEL

Salt will help clean enamel cutlery and plates. You need to mix it with vinegar and rub it into the dirty surface of the dishes.

8. GOLD

As with many other metals, you need to rub the gold item with a mixture of salt, flour and vinegar (in equal proportions).

9. HANDS

Eliminating the unpleasant odor of garlic or onions from your hands is quite simple - just rub a mixture of salt and vinegar in your palms.

10. SPILLED LIQUID

If a bright drink (such as red wine) has been spilled on the fabric, you should sprinkle salt on the stain while it is still wet. After it dries, the area needs to be vacuumed well.

11. MOLD ON FABRIC

Apply a mixture of salt and lemon juice to the affected areas. Then dry the fabric in the sun and rinse thoroughly.

12. PAN OR FRYING PAN

If food is burnt in a pot or pan, you should immediately sprinkle the affected area with salt. It will be much easier to wash.

13. REFRIGERATOR

To maintain hygiene, treat the shelves and walls of the refrigerator with salt water.

14. SILVER

To clean silver cutlery and other silver items, follow these steps: Line a frying pan with tin foil, place silver items on top and fill with water until it completely covers them. Then add a tablespoon of salt and soda, bring to a boil and boil for 5 minutes. Remove from heat, let cool and rinse with clean water.

15. SHOES

To eliminate unpleasant odor in shoes, you need to add a little salt inside from time to time.

16. SINK

To restore the whiteness of the enamel, you need to apply a mixture of turpentine and salt to its surface for 15 minutes. After this, wipe the surface with a damp cloth.

17. PIPELINE

To prevent blockages, you should regularly pour hot salt water into the pipeline.

18. CLOGGED IN THE PIPE

You can clear the blockage in the pipe as follows. Mix half a glass of salt, half a glass of soda and a quarter glass of potassium tartrate. Then you should pour the mixture into the pipeline and pour in a liter of boiling water. After two hours, you can turn on plain water to clean everything.

19. WEAVING

If white wicker furniture loses its former beauty, you need to go over the material with a brush dipped in salt water. It is better to dry in the sun.

20. TREE

In some cases, you can smooth out damage on a wooden surface using oil and salt by simply rubbing them in. Residues must be removed with a dry, clean cloth.