Easter cottage cheese is an amazing treat, without which it is difficult to imagine a festive Easter table. Even if you have never tried to prepare this delicacy, now is the time when you definitely need to make up for lost time. This masterpiece will not only decorate the Bright Holiday, but also delight your loved ones. It will also bring good luck and happiness to your home.
It is necessary
- - cottage cheese with a fat content of 9% - 500 g;
- - sour cream with a fat content of 15% - 200 ml;
- - chicken eggs - 4 pcs.;
- - butter - 100 g;
- - granulated sugar - 100 g;
- - yellow raisins - 100 g (can be replaced with dried apricots or take 50/50);
- - vanillin - 0.5 tsp;
- - blender (mixer);
- - pan;
- - form for cottage cheese Easter;
- - gauze.
Instructions
Step 1
In order to prepare the royal cottage cheese Easter, you first need to soak the raisins (and / or dried apricots) so that it softens a little. Pour it into a cup, pour boiling water over it and leave for half an hour. At the same time, remove the butter from the refrigerator and keep it at room temperature to soften.
Step 2
While the dried fruits are swelling, let's take up the cottage cheese. The most delicious and tender cottage cheese Easter is made from soft cottage cheese. But if you come across a product with grains, then pass it through a meat grinder or grind it through a sieve (you can also use a submersible blender) - as a result, the cottage cheese should acquire a homogeneous state.
Step 3
After that, gently break the chicken eggs, separating the whites from the yolks. We do not need proteins - they can be poured into a bowl and put into the refrigerator for cooking other dishes. And transfer the yolks to the grated cottage cheese and add the remaining ingredients - sour cream, sugar and vanillin.
Step 4
Now mix everything together thoroughly with a spoon or hand blender until smooth. Then take soft butter, divide it into several parts, add them to the curd mass and beat with a blender or mixer.
Step 5
After the preparatory work is completed, take a saucepan and transfer the resulting curd-butter mass into it. Place the pot on the stove and heat the contents until bubbles appear. The main thing is not to miss this moment - the mass in no case should come to a boil. Once the desired bubbles have formed, remove the pan from the stove.
Step 6
Now the hot mass must be urgently cooled. The most convenient way to do this is to place the pot with it in a large deep container filled with cold water. Stirring all the time, wait until the mass thickens. It should be cool enough. To speed up the process, the heated water under it can be changed 1-2 times to colder one.
Step 7
As soon as the mass has cooled and becomes thick, drain the water from the raisins and dry them with a kitchen towel. And then add it to the mass in a saucepan and stir.
Step 8
Now take a special form designed for Easter cottage cheese and cover it with clean, slightly damp gauze. Then fill the mold with the mass, at the end covering it with the hanging ends of the gauze.
Step 9
After that, place the form with the narrow side down in a deep plate so that there is a place for the resulting whey to drain, and on top, set the oppression (this can be a weight on a plate or a liter jar filled with water). And then put it in the refrigerator overnight.
Step 10
The next day, remove the oppression, and turn the mold with the mass over and place it on a plate. Remove the mold and cheesecloth, and the ready-made royal cottage cheese Easter can be immediately served at the table. Decorate it to your liking, if desired - with raisins, candied fruits, nuts or coconut.
