Easter - a special curd dish that is prepared only for Easter, personifies the sweetness of life in Eden. In Russia, it occupies a dominant place on the festive table. Traditionally, the hostesses prepare it ahead of time, on Maundy Thursday, in the form of a pasochny in the form of a truncated pyramid, which symbolizes the Holy Sepulcher. The cottage cheese for Easter must be of good quality. To be completely sure of this, cook it yourself. If there is no time for this, you can use the store one, with a high percentage of fat content, having previously prepared it.
It is necessary
-
- 1.5 kg of finished cottage cheese or 1 each
- 5 liters of fat milk and kefir;
- 500 g sugar;
- 5 eggs;
- 500 g unsalted butter;
- 200 g of fatty sour cream;
- 1 bag of vanillin;
- 200 g of light varieties of raisins;
- 100 g of almonds or walnuts;
- zest of 1 lemon;
- candied fruit;
- gauze;
- forms for Easter (3-4 pieces).
Instructions
Step 1
Prepare the curd yourself. Bring the required amount of milk to a boil. Pour in the same amount of kefir. Let cool.
Step 2
Transfer to double layer cheesecloth bags. Hang them over a sink or basin for 24 hours.
Step 3
Put the store cottage cheese under oppression for 12 hours.
Step 4
Wash and dry your Easter tins well. Place a double layer of cheesecloth in each, leaving enough end on top to cover the curd.
Step 5
Rinse the raisins, dry.
Step 6
Fry a little almonds, pour boiling water over and leave for 30 minutes. Peel and chop very finely. Peel and chop the walnuts.
Step 7
Melt the butter.
Step 8
Add the raisins to the pressed curd. Pass the mixture through a meat grinder.
Step 9
Crack the chilled eggs and separate the whites from the yolks.
Step 10
Whisk the whites with 200 g of sugar into a firm foam, preferably by hand. Add sugar gradually.
Step 11
Mash the yolks with the remaining sugar and vanilla until white.
Step 12
Mix gradually grated curd mass, yolks, sour cream, proteins, nuts and zest. Stir with a wooden spoon.
Step 13
Place the Easter in a suitable container and cook over the lowest heat, stirring constantly. Stir more vigorously after large bubbles appear.
Step 14
Remove the mixture from heat after 5-7 minutes and leave to cool. At the same time, stirring often with a spoon, preferably clockwise.
Step 15
When Easter becomes barely warm, transfer to molds, cover with gauze. Place each of the molds in the dish.
Step 16
As the liquid drains, add the remaining curd mass to the molds. Drain the serum. Leave Easter in molds overnight.
Step 17
Drain the accumulated liquid in the morning. Place small wooden lids on top of the molds on cheesecloth and place the weight on them. Move everything to a cold place for 32-36 hours.
Step 18
Gently remove the oppression, unscrew the top layer of gauze. Carefully turn the molds over onto a dish, disassemble them, remove the cheesecloth.
Step 19
Decorate the top of the Easter pyramid with candied fruit or flowers and serve.
