Easter cottage cheese with boiled condensed milk and butter
0
1308
Kitchen
Russian
Calorie content
183 kcal
Portions
4 port.
Cooking time
25 minutes
Proteins *
7.6 gr.
Fats *
10 gr.
Carbohydrates*
20.3 g
Easter from cottage cheese, with boiled condensed milk and butter, just melts in your mouth. Its consistency turns out to be delicate, but at the same time quite dense. Be sure to keep Easter in the refrigerator before serving, for at least ten hours, so that the shape of the dessert gains stability, and the extra glass serum.
Ingredients
Cooking process
We cover the paste box from the inside with gauze folded in two layers. We fill it with the prepared curd mass. We lift the edges of the gauze up, put it on top of each other and close the curd mass in this way. You can put a saucer on top or cut out a piece of cardboard. And then we set the load upstairs - a can of water, for example. We put the paso-box with the load in the refrigerator for ten to twelve hours. The curd mass should become denser. First, put a plate under the Easter pan to drain the whey.
Bon Appetit!