Глазированные сырки по ГОСТу 1966 года – В домашнем приготовлении с глазурью Роше

The most significant difference between the glazed curds by the GOST of '66 and the ones sold today is composition and proportions. Modern requirements allow the presence of cream instead of butter in the composition of curds. And in the glaze, the presence of palm oils is allowed. In the old recipe it's 26% of sugar and butter to 100% of curd. Modern ones can contain bigger amounts. PREPARATION TIME 30 minutes COOKING TIME 15 minutes INGREDIENTS For curd cheese 360 curd (fat content 18 or 0%) 93 g sugar (grind into powder) 9 g vanilla sugar (mix and grind with sugar) 93 g butter 82% fat (melt and cool to room temperature) For glaze according to GOST 21 g cocoa 148 g butter 39 g powdered sugar For glaze Roche 120 g melted chocolate 30-40 g of any neutral flavor vegetable oil For other glaze according to GOST 80 g butter 82% fat 80 g chocolate at least 54% cocoa A detailed step-by-step description of the recipe with all the nuances and notes on our website: https://kulinarnyepraktiki.ru/tvorozh... Homemade cottage cheese recipe: https://kulinarnyepraktiki.ru/domashn... Bon appetit and thank you for watching #curdsrecipe