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Royal cottage cheese Easter

1156

Kitchen Russian

Calorie content 240.4 kcal

Portions 6 port.

Cooking time 24 hours

Proteins * 9.3 gr.

Fats * 15.5 g

Carbohydrates* 32.4 g

Content

Choux Easter can surprise all relatives and guests at the festive table. It is very aromatic and tasty. And her main secret is good cottage cheese. Take the time and try to buy homemade cottage cheese. Believe me, your efforts will return to you with a little bit when you eat delicious Easter.

Ingredients

Cooking process

Take care of the preparation of the curd. Rub it several times through a sieve, or beat thoroughly with a hand blender.

Rinse the raisins and soak them in warm water for 20 minutes. Then drain the water and dry the raisins on paper towels. While the raisins are soaking, cut the butter into small cubes and allow to soften. Also, remove the zest from the lemon after washing it out.

In a separate bowl, beat eggs, sour cream, and soft butter. Toss all the ingredients with the prepared curd. Please note that sour cream should be not only greasy, but also not sour. Otherwise, the taste of the dish will be spoiled.

Build a structure for a water bath on the stove. Put the curd mass on it and, stirring it, cook over low heat until it becomes hot.

Remove the curd mass from the heat and again, while stirring, cool it. Next, add sugar and vanilla sugar. Stir well until they dissolve. Then add soaked raisins, lemon zest, dried cranberries and almonds. Stir again. Nuts and dried fruits should be evenly distributed over the curd mass.

Fold the Easter baking dish, line it with several layers of gauze. Transfer the cottage cheese mass to the prepared form. Don't worry if it sticks out slightly over the edges. After the excess moisture comes out of Easter, it will decrease in size. Cover the curd mass with the edges of the cheesecloth. Place oppression on top and leave it under it for at least a day, be sure to put a container below, into which the released liquid will drain.