Cottage cheese Easter

Sun, 05/04/2014 – 00:47

Pirogoff

Dessert Recipes

Russian cuisine

Description:

Cottage cheese Easter is exactly the kind of dish that is prepared once a year, for a holiday, but the memories of it persist for a very long time. That‘s why every year my wife gets out a lot of different recipes and tips, makes a kind of superposition of them and cooks, even creates. And I, being a culinary apprentice with her, help in any way I can and I know how. Although, to be especially honest, I bother her more with stupid questions and minor comments, and this year also with excessive photographing of what is happening. That’s why I’m in a hurry to share my experience, and use this Easter recipe, or prefer any other – the choice is yours. Ingredients Instructions The first thing we need is a special form called a pasochnitsa. I‘ve seen factory–made ones on the Internet more than once, but I‘ve never come across them in my life. Therefore, many years ago, before another bright holiday, I made it myself, from thick plywood, and it has been serving faithfully all this time. When it falls apart, I’ll make a new one, but I hope it won‘t happen soon. Although if you don’t have it and there’s no one to do it, just do Easter in an ordinary sieve. And although such a substitution is somewhat at odds with tradition, it’s better than nothing. In order to make cottage cheese Easter, we will need the following products: • 500 grams of cottage cheese, preferably dry; • 100 grams of butter; • One cup (200 grams) of granulated sugar; • 150 grams of nuts (any kind, this time I took walnuts); • A packet of vanillin (2 grams); • 150 grams of sour cream; • Two eggs, or rather, the yolks from them; • And 150 grams of heavy cream. I take the rustic ones, I think they taste better.

and with nuts (I broke each quarter of the kernel into several more pieces),

mix, and set aside.

We rub the cottage cheese through a fine sieve, enriching it with oxygen. But in any case, do not grind it with a blender. It will turn out to be a sticky paste, not a crumbly, airy cottage cheese.

Separate the yolks from the two eggs

And with sugar,

we mix them into a homogeneous mass.

Pour the cream into a container, put it on the fire and, stirring constantly, heat it up. But don‘t bring them to a boil, as experienced cooks call it “warmed cream.“

Now add the eggs and sugar to them and heat over low heat, stirring constantly until all the sugar has dissolved. Remove from heat and set aside. This ended the cooking on the fire before it even started.

After about ten minutes, when they have cooled down a little, add them to the cottage cheese, add butter with nuts and sour cream.,

vanillin

and we mix everything very well and very thoroughly.

We assemble the beekeeper, cover it with gauze in two or three layers and pour the contents inside. We fold the ends of the gauze, “lock” it with a lid from the kit and put it in the refrigerator under the pressure of a couple of kilograms for at least 8 hours, or better – for half a day. So it’s better to start cooking no later than on Saturday at lunch, so that Sunday morning starts with a delicious Easter.
Yes, about half a liter of water, or rather whey, will be released, so you need to take care of the appropriate roomy dishes in which the beekeeper and the contents will be settled in advance.

Now we disassemble the beekeeper and put the contents on a plate.

That’s all the wisdom. Enjoy your meal.

In fact, there are variations of recipes on the theme of cooking cottage cheese Easter – “a wagon and a small cart.” But this one appeals to me for the simple reason that the egg yolks go into it not raw, but heat-treated. For me, or rather, for my wife, this was the key when choosing a recipe. Well, the taste is, as always, incomparable.