❶ How To Make Cottage Cheese Easter

Curd Easter is a traditional Russian Easter dish. Delicious cottage cheese pasta with vanilla, raisins, almonds or candied fruits will become a real decoration of the festive table. Location: Location:

You will need

• Vanilla Easter:
• 800 g of cottage cheese;
• 100 g sour cream;
• 200 g sugar;
• 2 eggs;
• 100 g butter;
• 0.25 g vanillin.
• Raisin-nut Easter:
• 600 g of cottage cheese;
• 4 eggs;
• 200 g butter;
• 400 g sour cream;
• 1/2 cup almonds
• 1 cup seedless raisins
• 6 teaspoons lemon zest
• 1/4 teaspoon vanillin

The principle of cooking real Easter is based on mixing products in a certain sequence and then boiling them over low heat. The finished dish should stand for 12-48 hours, depending on the recipe - only then will Easter acquire its characteristic consistency.

Choose quality products. Pay special attention to cottage cheese. For Easter, a delicate, home-made or commercial low-grit product with a low grain size is suitable.

Pound the curd into a paste in a deep bowl. Add 50 g of sugar to it and stir well. Add butter and sour cream to the mixture, rub everything well.

In a separate bowl, beat the eggs with the remaining sugar. Pour the egg mixture into the curd mass and crush everything together until smooth. Put everything in a saucepan, put it on low heat and, stirring, heat until bubbles appear on the surface.

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Remove the pot from the stove, add the vanillin and stir the mixture well. Cool it down by placing it in the refrigerator, put it in a clean linen napkin and place it in a special wooden or plastic tray for 12-15 hours. After that, carefully remove the Easter from the mold and place on a serving plate. Keep it cold before serving.

The raisin-nutty Easter is also very tasty. To prepare it, grind the cottage cheese, add butter and sour cream to it, mix well. In a separate bowl, grind the eggs and sugar to white, add them to the curd and stir again.

Scald the almonds with boiling water, peel and chop coarsely. Sort out the raisins, rinse well and dry. Place fruits and nuts in the curd mixture, stir and transfer to a saucepan. Cook it, stirring occasionally, over very low heat or water bath for about an hour, making sure that the mixture does not boil.

Remove the prepared curd mass from heat and add vanillin and grated lemon zest. Stir the mixture and chill on ice or in the refrigerator. Put it in a linen napkin and place in a mold or under a press for 20 hours.