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Easter cottage cheese with boiled condensed milk without baking

1191

Kitchen Russian

Calorie content 202 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 7.3 gr.

Fats * 9.2 gr.

Carbohydrates* 28 gr.

Easter cottage cheese with boiled condensed milk without baking

Content

Let's prepare cottage cheese Easter using the raw method, without brewing or baking. In the process, we use a blender - this greatly facilitates the work, since it is no longer necessary to wipe the cottage cheese through a sieve. Easter will take ten to twelve hours for the whey to drain, so we plan to prepare it well in advance.

Ingredients

Curd 9% 500 - 600 gr. Butter 180 g Boiled condensed milk 1 can Sour cream 1 tbsp. Raisin 40 gr. Vanilla sugar 20 gr.

Cooking process

Place the cottage cheese in a bowl, spread the condensed milk next. Using an immersion blender, punch both ingredients until completely homogeneous and smooth.

Combine softened butter, vanilla sugar and sour cream in a separate bowl. We also punch the mixture with an immersion blender until smooth.

We mix both mixtures: curd and sour cream. We wash the raisins in warm water, dry them on a towel and pour them into the curd-sour cream mixture, mix.

We line the pasochny from the inside with gauze folded in two layers. Place the prepared curd mass into the mold. We lift the edges of the gauze up, put it on top of each other and close the curd mass in this way. We put a saucer on top of the cheesecloth - it will be a light weight, under the influence of which the serum will drain a little faster. We put the entire structure in the refrigerator for ten to twelve hours. The curd mass should be compacted. First, put a plate under the Easter pan to drain the whey.

After the specified time has elapsed, remove the saucer from the finished Easter, unfold the cheesecloth and carefully turn the dessert onto a serving dish. Dessert can be served, if desired, by decorating the surface with pastry sprinkles, grated chocolate, crushed nuts, etc.

Bon Appetit!