You can cook Easter cottage cheese very quickly. It takes a few ingredients and a minimum of your time.
When I was still a child, cottage cheese Easter was always prepared by my godmother, Aunt Lena. She approached this process thoroughly and devoted the whole day to it. I specially went to the market and bought only the best ingredients. I manually selected the dried fruits that I planned to put. And this Easter was divine, no matter how strange it may sound.
But now we are sitting at home, so this year I cooked Easter myself. I had never cooked it before, so I decided not to look for complicated recipes, but used the proven one that my godmother sent me. Let's get down to cooking!
Step-by-step recipe on how to cook Easter cottage cheese in 5 minutes
Ingredients:
- Curd 9% 500 g
- Dried fruits 200 g
- Sour cream 20% and above 120 g
- Butter 100 g
- Powdered sugar 80 g
- Vanilla extract 2 teaspoons (or vanilla on the tip of a knife)
Step one
I rub the cottage cheese through a sieve. A large, fine mesh sieve works best. For wiping, I use a silicone spatula or spoon.
Step two
I punch the cottage cheese with a submersible blender. Then I add all the ingredients in turn, except for dried fruits, and each time I break through with a blender.
Step three
I add dried fruits, I used only raisins, and mix with a spatula until smooth.
It is better to soak raisins in alcohol or boiling water for 5 minutes. Otherwise, dry raisins will begin to absorb moisture from Easter and it will lose moisture.
Step four
I line the paste box with gauze in 3 layers and put the curd mixture inside. I cover the top with gauze, put the load (I have a jar of jam) and put it in the refrigerator for 12 hours. Let's see what I got.
In the morning I take out Easter from the pasochny, remove the gauze and serve. Easter turned out to be juicy and tender, very similar in taste to curd mass.
P.S. Since my spouse doesn't eat cottage cheese, I cooked half of the portion, so my pasta box was partially filled.