My favourite homemade strudel is the salted cottage cheese and the salted cabbage one, if you make this simple strudel in this way it will taste the same. 🙂
Beginner's Handbook for Cheese Makers
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I have written the guide that I wish I had got it at the start. 112 pages of useful experience, tried-and-tested recipes and tricks to avoid common mistakes. Ijoin the waiting list, and we will let you know as soon as it is available:
A simple, quick and easy recipe. And there are plenty of flavour variations in both savoury and sweet versions. I'll bring you more recipes of the prosecco as we make it.
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
- 800 g aludttej or kefir
- 240 g sour cream
- 1 db Egg
- 300 g flour
- salt to taste
Instructions
- Mix the wet ingredients for the dough: the curdled milk, sour cream, egg and salt to taste.
- Add the flour in several portions, mixing the dough completely. You should get a dough about the consistency of pancakes.
- Grease a baking pan and pour the batter into it.
- Mix 250 g clumpy cottage cheese with about 2 tablespoons of sour cream, add salt, and "drizzle" it on top of the dough.
- I usually add extra sour cream at the end.
- Bake in a preheated oven at 200 degrees for about 1 hour on the bottom - top baking programme and you are ready. Wait for it to cool and you can slice it.
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