Custard cottage cheese Easter is a traditional attribute of the Easter table, which must be present on the day of the celebration of Great Easter. This is a real delicacy that both children and adults love, and it's not difficult to prepare it.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is customary to prepare cottage cheese Easter for the Bright Resurrection of Christ. They make it in two versions: cold and hot. The cold method involves using raw products for dessert, and the hot one - thermally processed. The ingredients of Easter are kneaded and the mass is boiled until the initial stage of boiling, i.e. until the first bubbles appear. Some chefs believe that Easter custard tastes more delicate. But on the other hand, "raw" Easter preserves the original taste of the cottage cheese better. This review will focus on the preparation of the most delicate custard custard Easter. If you have never cooked it before, then you should definitely take note.
Represents cottage cheese Easter: cottage cheese with cream or sour cream, which are pressed in the form of a truncated pyramid. The curd should be dry, fresh and smooth. Beat it with a blender or rub it twice through a sieve. Then, raw, custard or boiled Easter is prepared from the airy curd mass. It is not recommended to pass the cottage cheese through a meat grinder, so it will become crumpled, crushed and viscous, and the cottage cheese, rubbed through a sieve, remains airy and saturated with air. Sour cream or cream is taken with fat, at least 30% fat. Well, and the additional products that give the taste can be very different: raisins, nuts, candied fruits, fruits, dried fruits, etc.
- Caloric content per 100 g - 437 kcal.
- Servings - 1 Easter
- Cooking time - 30 minutes for cooking, plus 24 hours for pressing
Ingredients:
- Cottage cheese - 600 g
- Sugar - 150 g
- Butter - 50 g
- Walnuts - 50 g
- Kiwi or any other food - for decoration
- Eggs - 2 pcs.
- Sour cream - 150 ml
Cooking custard cottage cheese Easter:
1. Place the curd in a saucepan, which you will later put on the stove. Take a blender and beat until smooth.
2. Pour sour cream into the curd mass and add sugar.
3. Next, pour in two chicken eggs.
4. Blend all food again with a blender until smooth. Remove the butter from the refrigerator in advance so that it reaches room temperature and send it to the food. Kill the food again so that the oil is evenly distributed throughout the mass.
5. Place the pot on the stove and turn on low heat. Stir the food all the time until you see the first bubbles. Then turn off the heat and put the pan on the stoves. The curd mass will melt and acquire a pouring consistency.
6. Take a pasochny or use the grandmother's method: put cheesecloth in a square grater. Pour all the curd into it.
7. Tuck the ends of the gauze and place any bending on top. Set Easter so that the whey drips off. Leave it on for 3-4 hours, but better overnight. Then gently unfold the cheesecloth, turn the grater over and remove it. Then remove the gauze. Decorate Easter with raisins, kiwi, nuts or any other products in the form of symbols of the Bright holiday, for example, lay out the berries in the form of a cross or the letter "ХВ".
See also a video recipe on how to cook Tsar's cottage cheese Easter.
