Easter cheese from Mother
111 60 минут 3 порции
I congratulate all on the Light Holiday of Easter!!! Peace and goodwill to all!!! Decided to publish the recipe for this delicious Easter dishes, although there are probably the site has a similar options because the part about we all have one. I cook that and nothing else for about 10 years and the recipe shared with me mother from the Temple, we go for many years, where I was baptized, we were married and our children. Easter always turns out very tasty and tender! The recipe is not new, but time-tested! Invite!
Ingredients for Easter cheese from Mother
- Curd - 1.2 kg
- Butter - 400 g
- Sugar - 3 stack.
- Sour cream - 1 Cup.
- Chicken egg - 4 PCs
- Raisins - 70 g
- Candied - 70 g
- Almonds - 100 g
- Vanilla - 1 tsp.
Step by step instruction of cooking Easter cheese from Mother
Cheese need to take very good. Cheese and softened butter miss twice in a meat grinder or to wipe through a sieve.
Egg yolks mix with sugar and sour cream until almost full dissolution of sugar.
To combine cottage cheese and egg mass, knead until smooth. The consistency of the mixture should be like thick cream. Do not be alarmed that it is liquid, all the moisture will drain under pressure in a special form pasochnitsa.
Raisins pour boiling water, 5 minutes, dry on a paper towel, remove the stems. Candied finely chopped. This year I added some dried cranberry and cherry. Almond pour boiling water for 7-10 minutes, clean and slightly fry in a dry pan, chop finely in a blender or chop with a knife. Add all the cottage cheese, mix well.
Gauze for pasechnic to fill in for 5-7 minutes in boiling water. For each pasochnitsy we need a piece of gauze folded in half about the size of 50*50cm.
Forms pasochnitsy to gather and tie ropes on the top and bottom edges. This is to ensure that the forms are not separated under the load. Every form you need to put in a deep container with a narrow bottom down.
Cover each mold with a damp cloth and put the cheese mass. From this amount of ingredients is get three cakes.
Gauze gently wrap for a wide bottom to put a saucer, and on it any weight.
To keep the Passover under the yoke at room temperature for 1-2 hours and drained constantly accumulating at the bottom of the serum. Then put into the refrigerator. Oppression, it is desirable not to remove.
I usually do Easter Thursday night and they are in the fridge until Easter Sunday.
How to get Easter out of shape: expand gently the edges of the gauze, put on the bottom flat plate and flip the Passover. To cut the ropes, pull the mold up and remove the gauze. Decorate at will.