Curd Easter is a traditional dish on the table on the day of the celebration of Bright Sunday of Christ. This delicacy is loved by both children and adults, and it is not difficult to prepare it. I share a proven recipe.
Recipe content:
- Good tips for making cottage cheese Easter
- Ingredients
- Step by step cooking
- Video recipe
What is cottage cheese Easter? This is nothing more than a curd mass with fillers. The mass can be prepared raw or custard. But in a word, with any method, Easter cottage cheese is a delicious delicacy.
Good tips for making cottage cheese Easter
- Take thick and fat sour cream for Easter.
- If the sour cream is liquid, then remove excess moisture from it. To do this, place it in a canvas bag and gently squeeze it out, and then place it under a press.
- To make Easter easy to remove from the pasobox, the form must be lined with wet gauze before filling.
- Cottage cheese must be rubbed through a sieve, passed through a meat grinder or whipped with a blender.
- You can make cottage cheese yourself from baked milk. The cooking technology remains the same as for ordinary cottage cheese. Baked milk can be bought or baked fresh in the oven for several hours. At the same time, keep in mind that the longer the milk is heated, the more intense its color will be. A product made from such cottage cheese will have a beautiful, pleasant, delicate flavor and pink color.
- Easter is kept under oppression and in the cold for at least 12 hours.
- All kinds of flavors are put on Easter: raisins, candied fruits, dried fruits, nuts, spices, poppy seeds, etc.
- Cottage cheese should not be sour, fresh. If it is too watery, then it is kept under pressure to remove excess serum.
- Decorate Easter with candied fruits, raisins, multi-colored marmalade, candies, cream. Thin long strips are cut out of candied fruits and the letters XB are laid out.
- Caloric content per 100 g - 437 kcal kcal.
- Servings - 1 Easter
- Cooking time - 30 minutes for cooking, plus 24 hours for holding under pressure
Ingredients:
- Cottage cheese - 500 g
- Butter - 100 g
- Eggs - 2 pcs.
- Fruit jelly - for decoration
- Sugar - 100 g
- Dried apricots - 100 g
- Cocoa powder - 2 tablespoons
- Sour cream - 200 ml
Cooking custard curd chocolate Easter with dried apricots:
1. Place the curd in a sieve and grind through it. It is advisable to repeat this process twice. Then the mass will be more homogeneous.
2. Pour sour cream into the grated cottage cheese.
3. Next, beat in two raw eggs.
4. Stir the mixture well. You can use a blender for this. Then add sugar with cocoa powder and put softened butter in slices. If the cocoa is sweet, then reduce the amount of sugar so that it is not cloyingly sweet.
5. Knead the curd mass until smooth and smooth.
6. Place the mass in a water bath and heat until the first bubbles appear. At the same time, make sure that the food does not boil, as soon as bubbles appear, immediately remove the pan from the heat, otherwise they may curl. When preparing a water bath, make sure that the container with food does not come into contact with boiling water.
7. Prepare dried apricots by this time. Pour boiling water over it to soften and leave for 10 minutes. Then remove and blot with a paper towel. Cut the berries into small pieces and add to the boiled curd mass. Mix well.
8. Cover the container with wet gauze and fill it with curd mass. You can use a sieve or grater as a pastern if there is no one specially designed for Easter.
nine. Tuck the ends of the gauze and place the weight on top. Refrigerate Easter for 24 hours. Place the container on a container so that excess serum flows into it.
10. Gently remove the finished Easter from the Pasobox. Do this very carefully so as not to damage it. Decorate it with symbols of the holiday with any sweet products. In my case, I cut the marmalade into thin strips and laid them out in the form of a "crucifix." Serve chilled Easter and store in the refrigerator.
See also the video recipe on how to make chocolate curd Easter.
