Homemade cottage cheese by Pomurske mlekarne contains an abundance of proteins vital for children’s growth and development. On top of that, it has all the qualities of fermented milk products, such as easy digestibility and high biological value. Our cottage cheese is prepared from pasteurised milk with the addition of selected lactic acid bacteria. It is packaged in plastic pots and bags under sterile conditions. Packaging units contain 0.5 kg and 1 kg.
 

PREKMURSKA GIBANICA

Strudel dough:

• 300 g flour
• salt
• 1.5 dl lukewarm water
• 2 tbsp. oil

Knead ingredients thoroughly, then cover the dough and let it sit for at least an hour. Then roll it out and cut it into tin-sized sheets. Ready-made phyllo pastry can be used instead.

Cottage cheese filling:

• 500 g homemade cottage cheese by Pomurske mlekarne
• 1 egg
• 1 dl sour cream by Pomurske mlekarne
• 2 tbsp. raisins, soaked in rum
• vanilla
• 150 g sugar

Poppy seed filling

• 200 g poppy seeds
• 100 g sugar
• 1 dl hot milk
• cinnamon to taste

Grind the poppy seeds and pour hot milk over them. Stir in the sugar and cinnamon and set aside to cool. You can also add a bit of butter to make the filling even more delicious.

Walnut filling:

• 250 g ground walnuts
• 100 g sugar
• cinnamon to taste

Apple filling:

• grated apples
• lemon juice
• sugar
• cinnamon to taste

Pour the lemon juice over the grated apples (to prevent oxidation) and mix them with sugar and cinnamon.

Grease a tin thoroughly. Place a layer of strudel dough on the bottom, sprinkle with fat, add a second layer of dough and spread half the poppy seed filling over it. Then add another layer of dough and spread half the cottage cheese filling over it. Cover with another layer of dough, and continue with half the walnut filling. Again, cover with dough and add half the apple filling. Sprinkle each layer with melted fresh cream butter by Pomurske mlekarne. Repeat the procedure. Top with a sheet of dough. Pour sour cream over the top layer and bake the pie for an hour at 180°C.