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Easter cottage cheese with raisins and dried apricots

0
1085
Kitchen Russian
Calorie content 250.7 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 6.9 gr.
Fats * 11.7 g
Carbohydrates* 39.6 g
* per 100 gr. product
Easter cottage cheese with raisins and dried apricots
Content

We offer to cook Easter cottage cheese according to a simple recipe: the curd mass does not need to be heated in a water bath. It is enough to rub the cottage cheese through a fine sieve and mix it well with the rest of the ingredients. As a flavoring additive, we use raisins and dried apricots - a classic combination of dried fruits that will favorably set off the delicate sweetness of the curd mass and add a slight fruity sourness. If you do not have a special sachet box, no problem: we will show you how to make the desired shape from a colander.

Ingredients

Cooking process

step 1 out of 16
The cottage cheese must always be fresh, non-acidic. It is advisable to use at least 9% fat content - so the Easter will turn out to be tender and melting in your mouth. To achieve a uniform texture of the product, rub it through a fine sieve.
step 2 out of 16
Break the eggs and separate the yolks from the whites. No squirrels are used for Easter. Put the yolks in a separate container, add granulated sugar, a pinch of salt and vanilla sugar to them for flavoring.
step 3 out of 16
Rub the yolks with sugar with a spoon until a homogeneous mixture is obtained. It is advisable to dissolve the sugar crystals as much as possible.
step 4 out of 16
Put the grated cottage cheese in a bowl, put the yolks, pounded with sugar, to it. Mix well.
step 5 out of 16
Next, add sour cream. Before adding, we test its taste so as not to spoil the Easter: sour cream should be non-acidic, with a current shelf life. Mix everything well together.
step 6 out of 16
We wash the raisins in warm water, then sprinkle them on a towel so that the dried fruits dry out from excess moisture. Pour the prepared raisins into the curd mass, mix.
step 7 out of 16
The mass should be homogeneous, light, with frequent splashes of raisins.
step 8 out of 16
The mass is ready, now we put it in a pasochny covered with gauze. If there is no such special form, we take a regular colander or sieve. Place it over the bowl.
step 9 out of 16
Put cheesecloth folded in two layers on top of a sieve. We fill it with the prepared curd mass.
step 10 out of 16
After all the curd mass is placed in a sieve, flatten the surface with the back of a spoon into a flat layer.
step 11 out of 16
We wrap the edges of the gauze up, covering the curd.
step 12 out of 16
Thus, we close the curd mass with gauze.
step 13 out of 16
We cover with a lid of a smaller diameter and set the bending on top. This can be, for example, a heavy dish or a jar of water. Under the influence of the load, whey will be released - the curd dessert will become denser in consistency and richer in taste. We put the structure in the refrigerator for twelve hours.
step 14 out of 16
After the specified time has elapsed, we remove the load, unfold the edges of the gauze.
step 15 out of 16
Gently flip the Easter cottage cheese onto a serving platter.
step 16 out of 16
We wash dried apricots with hot water for easy softening. We dry it and cut it into strips.We decorate the Easter surface by laying out arbitrary patterns and traditional symbols on it. Dessert can be served.
Bon Appetit!

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