Recipe: Yeast Curd Pie step by step with pictures | Handy.Recipes

Yeast Curd Pie

Cooked Yeast Tart with Cheese

Nutritional Value

Yeast cottage cheese pie. Muffin pastry with homemade ryazhenka and tender cottage cheese filling with raisins and nuts. Sounds tempting and appetizing, don't you agree?? Try it. It's Tasty!

Author of the recipe

Ingredients for yeast pie with cottage cheese:


  • Milk - 1 l
  • Sourdough starter (Oursson bacterial starter for ryazhenka) - 1 sachet.

Cottage cheese

  • Milk - 1 l
  • Sourdough starter (Oursson bacterial starter for cottage cheese) - 1 sachet.


  • Ryazhenka - 150 ml
  • Wheat flour / Flour (+- 20 g) - 300 g
  • Chicken egg - 1 pc
  • Butter - 20 g
  • Sugar - 50 g
  • Salt - 1/3 teaspoon
  • Yeast (dry instant) - 1 teaspoon


  • Cottage cheese - 200 g
  • Butter - 30 g
  • Brown sugar - 50 g
  • Walnuts - 50 g
  • Raisins - 50 g

How to cook yeast cottage cheese pie step by step with photos

Make Rye Jam. Boil a container to prepare the ryazhenka. Pour pasteurized room temperature milk into it. (I used melted milk) Pour the ryazhenka starter into the milk, stir thoroughly with a clean dry spoon until the starter has dissolved. Cover the container with a lid. Place in a yogurt thermos for 6-10 hours for the product to ferment. Cool the ready ryazhenka.

Prepare the cottage cheese. Sterilize the container for the curd. Pour pasteurized milk at room temperature into it. (I'm using 2.7% proof milk) Pour the cottage cheese starter into the milk and stir it well with a clean dry spoon until the starter has dissolved. Cover the container with a lid. Put into a yogurt thermos for 6-10 hours for fermentation. Then cut quite a solid mass with a long knife lengthwise and crosswise. (as if drawing a grid)

Heat the mass to a temperature of 50-60 ° in the same container where the product was prepared. It is better to do this in a water bath. Boil the curd for 10-15 minutes. (the whey will start to separate) Then discard the mass on a sieve (or colander), lined with gauze in 2-3 layers. Put the curd under the pressure for 3-4 hours (overnight) to make the product drier. The cottage cheese is ready. From 1 liter of milk I get 200 grams of cottage cheese.

In the mixer bowl (or the bowl where the dough will be kneaded), beat the egg, pour in the ryazhenka, add salt, sugar, melted butter, pour in the sifted flour and yeast.

Knead the dough. You may need a little more or less flour, as flour varies, and the ryazhenka may turn out more or less dense. The dough should be soft, delicate, hold its shape well and not stick to your hands. Place the dough in a bowl greased with vegetable oil, cover with clingfilm and leave it in the heat for 40-45 minutes.

Stuffing. Rub the cottage cheese, brown (or plain white) sugar and soft butter into a smooth pastry. Adjust the sweetness of the filling to your taste.

Dough after 40 minutes.

Spread dough on a floured work surface and knead. Roll out the dough into a 0.5 cm thick layer. Visually divide the dough into two halves. Spread out the curd filling evenly on one half. Spread raisins (washed and dried) and chopped walnuts on top.

Cover half of the dough with cottage cheese, nuts and raisins with the other half (empty), press lightly, pressing nuts and raisins into the dough. Cut "envelope" with filling into 8-10 equal strips.

Loosely twist each strip. (3 to 4 turns)

Place one after the other in a spiral in the baking dish, from the center to the edge. The diameter of my tin is 24 cm.

Cover the pie with a towel or napkin and place in the heat for 10-15 minutes. Turn on the oven to preheat, 180°.

Bake the cake for 30-35 minutes at the indicated temperature. (If the pie gets very brown, you can cover it with aluminum foil. Let the cake cool in the mold.

Then take it out of the mold, put it on a rack and leave it to cool completely. Sprinkle the cake with powdered sugar.

Nutritional Value:

Whole Dish:
3712.2 Calories
161.4 g
118.1 g
509.9 g
99.8 Calories
4.3 g
3.2 g
13.7 g

Chicken Egg, Salt, Flour, Wheat Flour, Sugar, Walnuts, Butter, Creamy, Milk, Sourdough, Raisins, Brown sugar, Cheese, Yeast, Cake, Ryazhenka, Nut, Biscuits, Dough

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