Custard cottage cheese with cream
0
1683
Kitchen
Russian
Calorie content
232.3 kcal
Portions
6 port.
Cooking time
25 minutes
Proteins *
6.7 g
Fats *
8.9 gr.
Carbohydrates*
38.4 g
As the holy holiday of Easter approaches, the most popular searches on culinary sites are recipes for Easter cakes, Easter cottage cheese and egg coloring techniques. Today we want to teach you how to cook a royal custard Easter from rustic cottage cheese and cream in a special pasta pot.
Ingredients
Cooking process
Prepare all the ingredients you need to make Easter cottage cheese. They should be at room temperature. For Easter, try buying rustic homemade cottage cheese and cream. If you still use cottage cheese from the store, then wring it out. There is usually a lot of excess liquid in store cottage cheese. Soak dried fruits (raisins and dried apricots) in warm water for half an hour. Then discard them in a colander and pat dry on a paper towel.
Collect the Pasobox and place it on the plate. Line it with gauze folded in several layers. Try to keep the folds of the gauze in the corners. Transfer the prepared curd mass to the paste box, cover with the edges of cheesecloth on top. Put a saucer on cheesecloth, and place oppression on the saucer. A liter jar of water is great as oppression. Put in a cold place for 24 hours. Remember to drain the whey periodically.
Bon Appetit!