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Easter cottage cheese for 1 kg of cottage cheese

0
1905
Kitchen Russian
Calorie content 181.6 kcal
Portions 10 port.
Cooking time 12 h.
Proteins * 6.4 gr.
Fats * 10.9 g
Carbohydrates* 20.7 g
* per 100 gr. product
Easter cottage cheese for 1 kg of cottage cheese
Content

One of the most common and simple recipes for cottage cheese Easter, which does not provide for heat treatment of the curd mass, which is why the method of raw cooking is called. Easter cottage cheese according to this recipe turns out to be tender and airy due to the whipped proteins.

Ingredients

Cooking process

step 1 out of 7
Separate the whites from the yolks in any way you like. Do this carefully so that not a drop of the yolk gets into the white. Otherwise, he will not beat up later.
step 2 out of 7
Mash softened butter with yolks until smooth.
step 3 out of 7
Cottage cheese, mashed through a sieve or brought to a uniform state with a blender, add butter and yolks to the mixture and mix. Next, add whipped proteins to the curd mass until they are soft. Stir gently to keep the mixture airy.
step 4 out of 7
Lastly, add raisins and heavy cream to the curd mass. Then stir as well. If desired, the raisins can be pre-soaked in warm water for 10-15 minutes, so that it swells and becomes softer. If you do not want to soak the raisins, then just rinse well.
step 5 out of 7
Collect a special form for Easter cottage cheese - a pasochny. Place it on a plate and cover with gauze, folded in several layers. You should still have a fairly large piece of gauze hanging over the edges of the mold.
step 6 out of 7
Transfer the prepared curd mass into the sausage box and close it with the risers. Place the load on top. Refrigerate the Easter pan for at least 12 hours. Then take out the finished Easter and place it on a beautiful dish.
step 7 out of 7
Decorate Easter as desired and serve with a festive Sunday table.
Bon Appetit!

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