Curd Easter is a traditional Russian Easter dish. Delicious cottage cheese pasta with vanilla, raisins, almonds or candied fruits will become a real decoration of the festive table.
It is necessary
-
- Vanilla Easter:
- 800 g of cottage cheese;
- 100 g sour cream;
- 200 g sugar;
- 2 eggs;
- 100 g butter;
- 0.25 g vanillin.
- Raisin-nut Easter:
- 600 g of cottage cheese;
- 4 eggs;
- 200 g butter;
- 400 g sour cream;
- 1/2 cup almonds
- 1 cup seedless raisins
- 6 teaspoons lemon zest
- 1/4 teaspoon vanillin
Instructions
Step 1
The principle of cooking real Easter is based on mixing products in a certain sequence and then boiling them over low heat. The finished dish should stand for 12-48 hours, depending on the recipe - only then the Easter will acquire its characteristic consistency.
Step 2
Choose quality products. Pay special attention to cottage cheese. For Easter, a delicate, home-made or commercial low-grit product with a low grain size is suitable.
Step 3
Pound the curd into a paste in a deep bowl. Add 50 g of sugar to it and stir well. Add butter and sour cream to the mixture, rub everything well.
Step 4
In a separate bowl, beat the eggs with the remaining sugar. Pour the egg mixture into the curd mass and crush everything together until smooth. Put everything in a saucepan, put it on low heat and, stirring, heat until bubbles appear on the surface.
Step 5
Remove the pot from the stove, add the vanillin and stir the mixture well. Cool it down by placing it in the refrigerator, put it in a clean linen napkin and place it in a special wooden or plastic tray for 12-15 hours. After that, carefully remove the Easter from the mold and place on a serving plate. Keep it cold before serving.
Step 6
The raisin-nutty Easter is also very tasty. To prepare it, grind the cottage cheese, add butter and sour cream to it, mix well. In a separate bowl, grind the eggs with sugar to white, add them to the curd and knead again.
Step 7
Scald the almonds with boiling water, peel and chop coarsely. Sort out the raisins, rinse well and dry. Place fruits and nuts in the curd mixture, stir and transfer to a saucepan. Cook it, stirring occasionally, over very low heat or water bath for about an hour, making sure that the mixture does not boil.
Step 8
Remove the prepared curd mass from heat and add vanillin and grated lemon zest. Stir the mixture and chill on ice or in the refrigerator. Put it in a linen napkin and place in a mold or under a press for 20 hours.
