Easter is a bright spring holiday, the joy of which humanity has carried from time immemorial. Since ancient times in Russia, the celebration of this most revered day has filled human souls with a special breadth of generosity, benevolence and bright, noble feelings. The foods that are prepared for the Easter table have never been repeated throughout the year. They could be tasted only once on this bright holiday. One of these unchanging symbols is Easter cottage cheese.
Despite the fact that the main set of ingredients is the same, the choice of this festive treat to your taste and color is very large. This variety is made possible by the addition of fillers, flavors and the method of preparation.
A distinctive feature of cooking Easter according to this recipe is that there is no need to wipe the cottage cheese through a sieve, which is a significant advantage over others. The dessert has a pleasant sour creamy taste with a delicate vanilla aroma and a delicate texture.
Regardless of how the Easter is prepared, it is very important that the ingredients are only natural, not synthetic and, of course, with an unexpired shelf life and pleasant smell. It is on them that the quality and final taste of the Easter dessert will depend.
Ingredients:
- Milk - 3000 ml
- Sour cream - 600 g
- Chicken egg - 4 pcs.
- Salt - 0.5 tsp l.
- Powdered sugar - 200 g
- Butter - 120 g
- Vanillin - 0.33 tsp l.
Prepare the ingredients you need for Easter. Milk must have a fat content of at least 2.5% and above 15% sour cream.
Pour milk into a saucepan and bring to a boil, stirring occasionally to prevent it from sticking to the bottom.
Meanwhile, mix sour cream, chicken eggs and salt until smooth with a whisk.
When the milk boils, slightly reduce the heating of the stove (it should gurgle a little, but not boil) and, without stopping stirring, pour the sour cream-egg mixture in a thin stream. Cook until a curd mass is formed and the whey is completely separated.
Place a colander over a bowl to collect whey, which can be used in other dishes or as a drink. Cover it with a soft knitted fabric (the grain may spill through the gauze, as it is very fine and delicate). Pour the curdled product onto it to express the serum. It should drain completely, but the grain should retain a light moisture content. Mix the resulting curd with soft butter, icing sugar and vanilla.
Put the mass in a special form, covered with slightly damp two-layer gauze. Place the mold in a container suitable for its size, since a small amount of whey can still be separated.
It is very important to try to line the gauze so that wrinkles are minimized and the corners remain particularly clear. Spread the mass evenly, avoiding voids. Wrap the ends of the gauze, cover with a saucer, put under slight oppression and send to the refrigerator until next morning.
Traditionally, for molding Easter, a pasochny is used - a collapsible form made of wood. Today, factory options in the form of a truncated plastic pyramid are very popular. But even in their absence, you can use a colander or flower pots with holes.
Bend the ends of the gauze at the base. Cover with a serving dish and, pressing it to the pasochny, gently turn over together. Carefully remove the mold by bending its latches and release it from the gauze.
Milk custard is ready.
Decorate it with candied fruits or confectionery sprinkles if desired.
Happy Easter! Bon Appetit!
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