Cottage cheese Easter with poppy seeds
0
1255
Kitchen
Russian
Calorie content
127.5 kcal
Portions
4 port.
Cooking time
13 h.
Proteins *
1.5 gr.
Fats *
0.5 gr.
Carbohydrates*
52.2 g
Cottage cheese Easter with poppy seeds inside will be an original and unusually tasty dish on your festive table. Cooking it does not take much time and it mainly goes to solidification of Easter, so it is prepared in the evening on the eve of the holiday. This Easter, unlike raw, can be stored in the refrigerator for 5 days.
Ingredients
Cooking process
We transfer the resulting curd mass into a separate saucepan and put on a small fire. With continuous stirring with a spoon, heat this mass until the first air bubbles appear on the surface. Then we remove the pan from the stove, cover it with a piece of cling film so that it touches the surface of the mass, and when cooled to room temperature, put it in the refrigerator for 30 minutes so that the curd thickens.
During this time, we are preparing the filling for Easter. Pour the required amount of poppy and raisins into two separate bowls and fill them with boiling water. Leave the poppy in boiling water for 10 minutes, and the raisins for 20 minutes. We pour boiling water twice. After that, we transfer the poppy seeds to a small saucepan, add the required amount of milk, sugar and butter to it. Cook the poppy seeds over low heat and until all the liquid is completely evaporated, about 15–20 minutes.
Carefully cover the paste box so that there are no wrinkles, cover it with a piece of damp gauze folded in 2 layers. Then we spread two-thirds of the curd mass into it, compacting it with a spoon and forming a depression in the middle. Then put the poppy filling in this recess. We close everything with the rest of the curd mass. Wrap inside the edge of the gauze. We place the pasochny on a deep plate and put any load on top of it. We leave the Easter under load in a cold place overnight, periodically draining the whey from the plate.
Delicious and successful festive dishes!