Easter cottage cheese with raisins and candied fruits
0
1435
Kitchen
Russian
Calorie content
202.2 kcal
Portions
6 port.
Cooking time
26 h.
Proteins *
6 gr.
Fats *
6.2 gr.
Carbohydrates*
35 gr.
It is customary to cook Easter cottage cheese from the best dairy products you can find. Ideally, this is fatty village cottage cheese and sour cream. You should also not skimp on the sweet filling for Easter - dried fruits and candied fruits. They will add interesting shades to the taste of the finished dish.
Ingredients
Cooking process
First, remove the butter from the refrigerator. Cut it into pieces and let it sit at room temperature. While the butter is softening, tinker with the curd. Usually good homemade cottage cheese has a grainy texture. For the preparation of Easter cottage cheese, we need a tender, creamy curd mass. To achieve this state of cottage cheese, wipe it several times through a sieve or, if desired, pass it through a meat grinder. You can also punch the curd with an immersion blender.
Transfer the prepared curd mass to a heavy-bottomed saucepan. Place the pot on the stove and heat the mixture until the first bubbles, but never boil. If you are afraid to digest the curd mass, then bring it to the desired state in a water bath. As soon as you remove the pan from the heat, immediately place it in a container of cold water to cool the curd mass faster to room temperature.
Put the cooled curd mass directly in a saucepan in the refrigerator for 1.5-2 hours. During this time, it will thicken. While the curd mass is in the refrigerator, prepare dried fruits and candied fruits. Rinse the raisins and soak in warm water. Rinse dried apricots and cut into pieces. Chop the candied fruits as well. By this time, the raisins will have reached the desired condition. Throw it in a colander and then dry it on paper towels. Pour the prepared filling into the curd mass and stir until it is evenly distributed.
So the curd mass is ready, which should be placed in a special form covered with gauze - a paste box. Cover the curd mass with the edges of the cheesecloth, and then set the weight. Place the Easter cottage cheese pan in a cold place for 24 hours. Be sure to place a plate under the mold, into which the liquid will drain, and do not forget to drain it periodically.
Bon Appetit!