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Easter cottage cheese without eggs with boiled condensed milk

1385

Kitchen Russian

Calorie content 198.8 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 8.2 gr.

Fats * 9.2 gr.

Carbohydrates* 22.7 g

Easter cottage cheese without eggs with boiled condensed milk

Content

Easter cottage cheese is prepared once a year for the bright holiday of Easter. Many people think that there are many difficulties in preparing this dessert. However, it is not. In this recipe, we will show how simple and not difficult it is to cook cottage cheese Easter without eggs with boiled condensed milk.

Ingredients

Curd 9% 300 gr. Butter 100 g Boiled condensed milk 200 gr. Sour cream 100 g Dried apricots 40 gr. Walnut 40 gr.

Cooking process

Put the cottage cheese in a bowl, immediately add the softened butter to it, add sour cream and boiled condensed milk. Using an immersion blender, mix everything together, simultaneously grinding the mass until completely homogeneous and smooth.

Chop the walnuts pre-fried in a dry frying pan into small crumbs. Cut the washed and dried dried apricots into small pieces. Add nuts and dried apricots to the curd mass, mix.

We line the pasochny from the inside with gauze folded in two layers. Put the prepared curd mass into the mold. We lift the edges of the gauze up and fold it on top of each other, closing the curd mass. We put a not very heavy load on top, for example, a bag of juice. We put the entire structure in the refrigerator for ten to twelve hours. The curd mass should thicken, become richer in taste, as the excess whey will drain. First, put a plate under the Easter pan to drain the whey.