Professional texture in cottage cheese pie requires moisture control

Achieving a professional texture in a cottage cheese pie requires precise management of moisture and the consistency of the base. The key is balancing the density of the curd with the acidity of dried apricots to create a crumb that is firm yet tender. Ingredients Cottage cheese — 250 g Sugar — 100 g (1/2 cup) Wheat flour — 200 g Milk — 125 ml (1/2 cup) Eggs — 2 pcs. Dried apricots — 2 handfuls Sunflower oil — 30 ml (2 tbsp) Baking powder — 1 tsp Vanillin — 1 packet Salt — 1 pinch Preparation Step 1. Prepare the cottage cheese by rubbing it through a metal sieve. This removes lumps and ensures a smooth batter. Step 2. Rinse the dried apricots in warm water and soak them for 10 minutes. Thoroughly dry them with paper towels before proceeding; excess moisture can lead to undercooked areas around the filling.