Milk Protein

Many dishes can be prepared from fresh milk protein, the so-called unleavened cottage cheese. To do this, purchased low-fat milk should be heated to 85-90 ° C, pour a solution of calcium chloride (1-1.5 tablespoons of a 10% solution per 1 liter of milk) or calcium lactic acid (5 g of powder per 1 liter of milk) into it in a thin stream. l of milk) for the complete release of proteins, as evidenced by the light greenish color of the resulting whey. The resulting protein mass should be washed with cold water and pressed, hanging in a linen bag for 1-2 hours. That's all - the raw materials are ready. If we consider that it contains 19-21% complete proteins, then the prospects for its use for preparing children's dishes become undeniable.

Pudding
1.5 cups milk protein, 1 tbsp. spoon of semolina, 30 ml of sugar syrup, 0.25 eggs, 1 tbsp. spoon of raisins, 1 teaspoon of butter, 1 teaspoon of ground crackers, 1 tbsp. spoon of sour cream, vanilla sugar, saline solution.

Rub the milk protein through a sieve, add an egg beaten with sugar, softened butter, semolina, vanilla sugar, washed raisins, salt solution (to taste) and mix everything. Place the resulting mass in a pan greased with butter and sprinkled with breadcrumbs, spread sour cream on top and bake in the oven for 25-30 minutes. Serve the pudding hot with sour cream.

Lazy dumplings
1.5 cups milk protein, 1 tbsp. spoon of flour, 0.25 eggs, 1 tbsp. a spoonful of sour cream, 10 ml of sugar syrup, saline solution to taste.

Add flour, egg, sugar syrup, salt solution into the pureed milk protein and mix until smooth, then roll into a layer 10-12 mm thick and cut into pieces in the form of diamonds or rectangles. Boil the dumplings in salted water and serve with sour cream or butter.

Pasta
100 g milk protein, 70 g pasta, 1/4 egg, 10 ml sugar syrup, 1 teaspoon butter, 1 teaspoon ground breadcrumbs, 1 tbsp. spoon of sour cream, saline solution to taste.

Mix pureed milk protein with raw eggs, sugar syrup, salt solution, combine with boiled pasta and mix. Place the mixture on a frying pan greased with oil and sprinkled with breadcrumbs, spread sour cream on top, sprinkle with melted butter and bake in the oven. Serve with sour cream.

Cutlets with rice
1/2 cup milk protein. 3 tbsp. spoons of rice, 1/2 cup of water, 1/2 cup of milk, 1 teaspoon of raisins. 10 ml sugar syrup, 1 teaspoon ground crackers, 1/4 egg, 1 tbsp. spoon of ghee, 1 tbsp. spoon of jam, saline solution to taste.

Boil viscous rice porridge, add washed raisins, pureed milk protein, egg, sugar syrup, salt solution and mix. Form cutlets from this mass, bread them in sifted breadcrumbs and fry on both sides. Serve with jam.

Cutlets with potatoes
1/2 cup milk protein, 120 g boiled potatoes, 1/2 egg, 1 tbsp. spoon of flour, 1 tbsp. spoon of sour cream, 1 teaspoon of melted butter, saline solution to taste.

Pass the boiled potatoes through a meat grinder along with the milk protein, add a salt solution, an egg, some of the flour and mix everything. Form cutlets from the resulting mass, fry them on both sides and serve with sour cream.

Soufflé with carrots
1/2 cup of milk protein, 90 g of stewed and grated carrots, 1 teaspoon of butter, 10 ml of sugar syrup, ground crackers, saline solution to taste.

Rub the carrots poached with butter along with the milk white through a sieve, add the egg white, mashed with sugar syrup and whipped into a strong foam, and mix carefully. Place the resulting mass into molds greased with butter and sprinkled with breadcrumbs and bake in the oven.

Pumpkin puree
1/2 cup milk protein, 120 g pumpkin, 2 teaspoons butter.

Cut the pumpkin into cubes, simmer with butter without adding water until tender, then wipe it