The main ingredients for Easter are cottage cheese, butter, cream or sour cream and raisins. Nuts, candied fruits, honey, jam, and various spices are often added to them. Distinguish between boiled and raw cooking methods. Uncooked Easter involves rubbing all the ingredients raw. Usually they are made in small sizes, because raw curd spoils pretty quickly. Cooked Easter is heated, then completely cooled, and only after that they are laid out in a mold. By the way, it is better to use a wooden form. There are a huge number of Easter recipes - there are both old traditional and new original ones, you can't count all of them. But there are some secrets of making this dessert that none of these recipes can do without.
Instructions
Step 1
Curd masses, curds, curds with additives, grated cottage cheese for Easter will not work. We need only natural, always fresh, fatty cottage cheese. also, it should not be sour and sticky.
Step 2
If you can't get homemade cottage cheese, then the cottage cheese bought in the store must first be put under oppression. Let excess moisture come out of it.
Step 3
Choose only heavy and heavy cream or sour cream for cooking.
Step 4
Cottage cheese must be wiped through a sieve or rolled through a meat grinder. If you cook cottage cheese at home from baked milk, then Easter will have a pinkish tint and a pleasant creamy aftertaste.
Step 5
After cooking, all Easter must be kept under oppression in the refrigerator for at least 12 hours.
Step 6
Raisins for cooking Easter, after washing, must be dried well.
Step 7
Lemon or orange peel for Easter is rubbed on a grater, other spices are ground in a coffee grinder and sifted through a fine sieve.
Step 8
Easter will be more tender and airy if you use powdered sugar instead of granulated sugar.
