Today in the article:
Hello, dear friends! Cottage cheese Easter is a favorite holiday treat on Easter day. There is nothing left until the most important holiday of all believers, good people, and it’s time for us to prepare to meet it at a pleasing to the eye, abundant table.
It is worth saying that the holiday is interesting not only for the history of its origin, ancient traditions, but also for the special dishes that are traditionally prepared on this day. These are delicious Easter cakes, skillfully painted chicken eggs and the heroine of our today's episode - Easter made from cottage cheese.
Cottage cheese Easter can be custard or raw. In the process of preparing the dish, special molds are used - pasochniki. Today we will look at different recipes for making this delicious dessert. It's very easy to do! Well, what's left to do is choose a recipe?
Delicious cottage cheese Easter according to the classic recipe
A simple classic option that will never let you down!
It turns out very soft, with a delicate cottage cheese taste.
Ingredients
Preparation
Choose homemade, natural cottage cheese. Grind it through a sieve so that it acquires a fluffy, uniform consistency.
Season the pureed curd with butter, which has softened after lying in the room, with good sour cream, simple and vanilla sugar.
Don't forget to add a little salt and zest. We drive the eggs in there. Beat this mixture with a mixer.
Now the mass needs to be “brewed”, because we put raw eggs in it, so a very light and short heat treatment will be required.
Place our mixture in a thick-walled saucepan, heat over low heat, stirring constantly.
This is how we carry out moderate heat treatment, which will protect our future dish from spoilage and souring.
The mass becomes more liquid, as soon as you see the first bubbles, remove from heat.
Cool to room temperature and put in the refrigerator for an hour and a half.
While the cottage cheese is cooling, it’s time to pour boiling water over the raisins and dried fruits for 5-10 minutes, after which they will need to be dried.
Pour the filling of raisins and dried apricots into the cooled and thickened mass.
We assemble the bean box and place it in a suitable deep plate upside down. Cover the bean bag with damp gauze.
We put all our curd mass inside. Cover with gauze.
Let's cover the base with something solid, and place a jar of water on top, which will act as a weight.
This is how the design turns out. The jar will put pressure on the mass, compacting it, and excess liquid, whey, will come out from below into the plate.
We put this structure in the refrigerator for a day or at least overnight. Drain off the whey dripping from below if necessary.
After which we take out the product, transfer it to a dish, dismantling this complex structure, and carefully removing the gauze.
The most tender cottage cheese Easter is ready! Decorate to your liking with sugar sprinkles, flowers and edible beads.
Very beautiful and festive! The soul rejoices when you see such beauty.
