Easter cottage cheese with boiled condensed milk

On the Easter holiday, you can delight yourself with a delicious cottage cheese dessert - Easter of the same name. Delicate, creamy, melting in your mouth - it's very tasty. We offer to cook it with boiled condensed milk - it gives a characteristic caramel-milk taste. Of course, it is better to take condensed milk from natural milk, rather than vegetable milk - this directly affects the taste of Easter. If you do not have a special form for a sachet, you can use a strainer or colander. This is exactly the way we will show in the recipe.

Delicate, not sugary dessert is ideal both for a festive table and for an evening tea party. The ingredients are available to everyone, the cooking process is not laborious. The combination of soft neutral cottage cheese with sweet condensed milk will not leave anyone indifferent.

When on the eve of the holiday there is no time to engage in yeast baking, according to the proposed recipe, you can cook instead of Easter cake, cottage cheese Easter with boiled condensed milk and dried apricots. It has a pleasant caramel taste and aroma. Let's add dried apricots to the dessert. For this dish, it is very important that the ingredients are tasty and of high quality.

Easter cottage cheese cooks quite quickly, especially if you use a blender to mix and grind the ingredients well. The only moment that will take time is the aging of the dessert in the Pasobox under pressure. This is necessary in order for the curd mass to thicken and become more stable, saturated.

Easter from cottage cheese, with boiled condensed milk and butter, just melts in your mouth. Its consistency turns out to be delicate, but at the same time quite dense. Be sure to keep Easter in the refrigerator before serving, for at least ten hours, so that the shape of the dessert gains stability, and the extra glass serum.

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.

Easter cottage cheese is prepared once a year for the bright holiday of Easter. Many people think that there are many difficulties in preparing this dessert. However, it is not. In this recipe, we will show how simple and not difficult it is to cook cottage cheese Easter without eggs with boiled condensed milk.

For the bright holiday of Easter, I want to cook something special that would delight the whole family. Easter cottage cheese is the most delicate dessert that perfectly completes the Easter meal and will please everyone at home. Let's cook it with boiled condensed milk and candied fruits. And for the texture, add some crushed nuts.

Walnuts go well with cottage cheese and condensed milk. Lovers of nut desserts should like this recipe. In order for the nuts to fully show their taste, we pre-roast them in the oven. The specific nutty taste in finished Easter will reveal itself in all its glory.

Very delicate Easter with rich taste. Add boiled condensed milk, butter and sour cream to the curd. With such a composition, the dessert turns out to be melting in the mouth, very satisfying and high-calorie - this is exactly the case when you should pamper yourself. You can decorate Easter with grated chocolate, confectionery sprinkles, boiled condensed milk, deposited from a culinary syringe.

Snow-white cottage cheese Easter will adorn any festive table. And making such a dessert is not difficult at all. This recipe is a raw method of preparing Easter without brewing the curd mass. We do not use eggs, we take condensed milk for sweetness. We recommend using not boiled, but ordinary ones - it will not change the color of Easter and will provide a delicate creamy taste. Boiled will give a darker shade and actively show its caramel note.

When preparing Easter, it is very important that the food is fresh and of high quality. Both the cottage cheese itself and eggs, butter and sour cream. Additionally, we will add condensed milk, not boiled. It gives a very pleasant creamy aftertaste and makes the consistency of the finished dessert softer. Do not forget about candied fruits or raisins - with them Easter is tastier and looks more festive.

Perhaps, it is even easier to cook Easter with gelatin than the classic version of the dessert with a long infusion under pressure. Gelatin "grasps" all the moisture of the dessert, keeps the given shape, and the draining of the whey becomes irrelevant. In addition, the consistency of such Easter is special - more dense, slightly jelly. Many people like this option more. Additionally, we use condensed milk, butter, cream and candied fruits - a sweet-creamy taste is provided.

For many families, Easter cottage cheese is more popular than Easter cakes. And it is not surprising - the delicate, melting in the mouth dessert has a pleasant creamy-curd taste and leaves few people indifferent. In this recipe, add boiled condensed milk to the curd. It will provide "caramel" to both the taste and color of the finished Easter. We also add candied fruits - they will refresh the curd mass with sweet and sour splashes and add brightness.

Not everyone likes the specific taste that eggs can give in ready-made dishes. Especially when it comes to cottage cheese Easter. We offer to prepare it on the basis of cottage cheese with the addition of butter, sour cream and boiled condensed milk. We use raisins for the flavor nuance, and vanilla sugar for the aroma. A classic combination turns out - Easter comes out tender in consistency, very pleasant, soft in taste. And the color is delicious caramel.