Farmer’s Cheese Soufflé

This soufflé is similar to a very delicate farmer’s cheese casserole. Unlike a traditional baked casserole, this version is steamed, and the whipped egg whites give it a light, airy texture 

Ingredients

• 500 g farmer’s cheese

• 1 cup milk* (240 ml)

• 3 eggs

• 1/4 cup sugar (60 g)

• 1/4 cup semolina (45 g)

• Greek yogurt and berries/fruits for decoration

*The amount of milk depends on the texture of the farmer’s cheese. The drier the cheese, the more milk may be needed.

Steps

1. Separate the egg whites from the yolks

2. Blend the farmer’s cheese, milk, egg yolks, and sugar until smooth

3. Add semolina and mix well

4. In a separate bowl, whip the egg whites until stiff peaks form

5. Combine both mixtures and mix on low speed

6. Pour the mixture into a baking dish

7. Cook in a pressure cooker on the “Steam” setting for 35 minutes (I used Instantpot)

8. Chill the finished soufflé in the refrigerator for 3–4 hours

9. If desired, top with Greek yogurt and decorate with berries or fruit

• The soufflé can also be baked in the oven, which will result in a soft farmer’s cheese casserole. To do this, blend all ingredients except the semolina. Then add the semolina and let the mixture rest for 10 minutes. Raisins or frozen berries can also be added if desired. Bake at 190°C (375°F) for 30–35 minutes