Fluffy Slow Cooker Cottage Cheese and Semolina Casserole

The most delicious and healthy breakfast for the whole family! Cottage cheese casserole with semolina in a slow cooker turns out incredibly tender and fluffy, similar to a soufflé. This happens due to separately whipped proteins, which are introduced into the dough at the very end. If you take a sweetener instead of sugar, you get a PP dessert
cook time: 1h 45 min
Miles Denholm
Fluffy Slow Cooker Cottage Cheese and Semolina Casserole

Nutrition Facts (per serving)

169
Calories
7g
Fat
15g
Carbs
11g
Protein

Ingredients (8 portions)

Basic:

Sugar 5 tbsp
Eggs 4 pc
Baking powder 1 tsp
Cottage cheese 500 g
Semolina (glass 200ml) 0.5 cup
Vanilla sugar 1 tsp
Kefir 1 cup

Recipe instructions

Step 1

Step 1
How to make cottage cheese casserole with semolina in a slow cooker? Prepare your food. Take high-quality, natural cottage cheese, without vegetable additives. It is better if it is not grained. Any fat content will do. A glass for measuring semolina and kefir with a volume of 200 ml. You can reduce or increase the amount of sugar according to your taste.

Step 2

Step 2
Wash the eggs well and dry. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Divide them into yolks and whites. Do this carefully — even a drop of yolk will prevent the whites from whipping. It’s better to do this one egg per cup, then pouring the white into the total mass.

Step 3

Step 3
First of all, beat the cottage cheese with a blender or, if you don’t have one, rub it through a sieve — then the casserole will turn out more tender. I had soft cottage cheese from a briquette, I skipped this step. Set aside the whites, and add all the ingredients to the yolks — sugar, vanilla sugar, semolina, baking powder, cottage cheese and kefir. Whisk everything together until smooth. It won’t be difficult to do this with prepared cottage cheese. Leave the mixture to stand for 30 minutes for the semolina to swell.

Step 4

Step 4
Add a pinch of salt to the whites — they will be more stable when whipped. Beat the whites with a mixer, gradually increasing the speed, until strong peaks form — they should hold their shape well after removing the mixer beaters.

Step 5

Step 5
Start adding the whipped whites to the curd mixture in portions. Gently mix each portion with a hand whisk, using a “dropping” motion from bottom to top.

Step 6

Step 6
After introducing all the proteins, you will have a flowing, homogeneous, airy dough.

Step 7

Step 7
Grease the multicooker bowl with a small piece of butter. Pour the dough into it. Place the bowl in the multicooker and close the lid. Set the mode suitable for baking. I call it “Baking”, but your model may have a different name. Set the time to 65 minutes.

Step 8

Step 8
After the readiness signal, turn off the device, open the lid, but do not remove the casserole. Leave it to stand covered with a lid until it cools completely. It will fall off, it’s not scary — dishes with whipped egg whites always behave this way. Remove the cooled casserole using a steamer basket.

Step 9

Step 9
Serve the casserole with sour cream, condensed milk or jam. Bon appetit!

Additional rubrics

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