Curd casserole in a slow cooker without sour cream

We heat kefir in the microwave for 30-40 seconds. Pour the semolina into a deep bowl and fill it with warm kefir. Leave the semolina to swell for 20-30 minutes. Put dried fruits in a deep plate and pour boiling water over it, leave for 5-7 minutes. Then we rinse with water, put them in a colander and let them drain.

Put the cottage cheese in a deep bowl, if it is grainy, rub it through a sieve. Separate the whites from the yolks. Add the yolks to the cottage cheese, add sugar and grind everything well with a mixer until smooth. Add a pinch of salt to the proteins and beat them with a mixer until stable peaks.

Add swollen semolina and raisins to the curd. Cut dried apricots into pieces, leave a couple of dried apricots and a little raisins for decoration. Add chopped dried apricots to the dough. Mix all the ingredients well.

The last step is to add proteins to the dough. Stir with gentle movements from bottom to top with a spatula so as not to precipitate the proteins.

Grease the multicooker bowl with butter and transfer the dough into it. Slightly level the top with a spatula or spoon. Decorate with raisins and dried apricots. We put the bowl in the multicooker, close the lid and set the “Baking” mode for 45 minutes. During the cooking process, it is better not to open the lid of the multicooker so that the casserole does not fall off. After the beep sounds, open the lid of the multicooker and leave the casserole to cool for 15-20 minutes. Then put the plastic steam nozzle on the back of the casserole and turn the bowl over with a quick movement, holding the nozzle. Then, in the same movement, we transfer the casserole to the dish.

The casserole is ready. We brew aromatic tea and invite everyone to the table!