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Easter cottage cheese with boiled condensed milk and raisins

0
1828
Kitchen Russian
Calorie content 211 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 7.3 gr.
Fats * 9.2 g
Carbohydrates* 26.7 g
* per 100 gr. product
Easter cottage cheese with boiled condensed milk and raisins
Content

Easter cottage cheese cooks quite quickly, especially if you use a blender to mix and grind the ingredients well. The only moment that will take time is the aging of the dessert in a pasochny under pressure. This is necessary in order for the curd mass to thicken and become more stable, saturated.

Ingredients

Cooking process

step 1 out of 5
Put cottage cheese in a bowl, put boiled condensed milk to it, add sour cream and soft butter.
step 2 out of 5
Using an immersion blender or a powerful mixer, mix all the ingredients until a homogeneous, smooth mass is obtained. Rinse the raisins in warm water, dry on a towel and pour into the curd mixture, mix.
step 3 out of 5
We line the paste box from the inside with gauze folded in two layers. Place the prepared curd mass into the mold.
step 4 out of 5
We lift the edges of the gauze up, fold it on top of each other and close the curd mass in this way. We put a light weight on top and put the entire structure in the refrigerator for ten to twelve hours. The curd mass should be compacted. First, we put a plate under the Easter pan to drain the whey.
step 5 out of 5
After the specified time has elapsed, remove the saucer from the finished Easter, unfold the edges of the gauze and carefully turn the dessert onto a serving plate. Dessert can be served, if desired, decorate it on top with confectionery sprinkles, grated chocolate, chopped nuts.
Bon Appetit!

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