Cottage Cheese Easter with condensed milk

Step-by-step cooking

1. Step 1:

   

   How to make Easter curd with condensed milk? Prepare all the ingredients specified in the recipe. Cottage cheese is suitable for any fat content, but keep in mind that the fatter it is, the more tender and satisfying the finished dessert. Take delicious butter with a high fat content, above 72%. Sour cream is suitable with a fat content of 10-25%, you can buy it in the supermarket or at the market. Please note that do not take thick homemade sour cream so that the curd mass at the grinding stage is not too dense.

2. Step 2:

   

   I want to tell you about all the subtleties in more detail and how I make such a curd Easter. I bought cottage cheese in a store with a fat content of 9%. It is slightly moist, sometimes in large pieces and with a slight sourness. Remove the butter from the refrigerator for 1-2 hours and leave it in the kitchen so that it becomes soft. Add the softened butter to the cottage cheese. Mash with a spoon so that both ingredients combine.

3. Step 3:

   

   Add condensed milk and sour cream. Add vanilla sugar. Instead of vanilla sugar, you can take a small pinch of vanilla and no more, so that the finished Easter does not taste bitter. If you don't like vanilla flavor, don't use it in the recipe. And now, we will need an immersion blender or a food processor to grind the curd mass into a homogeneous smooth mixture. If there is no such technique, wipe the cottage cheese through a fine sieve, preferably several times.

4. Step 4:

   

   Surely, you have seen such pasochnitsy. They are sold in supermarkets, online stores, markets in culinary departments. The sizes are different. My mold is small. Its height is 10 cm, the lower base is 10x10, the dimensions of the upper base are 4x4. 400-450 g of curd mass is placed in it. I didn't have such a shape before, I used either plastic containers or yogurt cups, only at the bottom I made a few punctures so that the serum would drain.

5. Step 5:

   

   Take a flat plate and set the apiary with a narrow base down.

6. Step 6:

   

   Line it with gauze folded in 2-3 layers. Try to smooth it out well so that there are fewer folds.

7. Step 7:

   

   Pour the curd mass. After grinding with an immersion blender, the mass becomes more fluid.

8. Step 8:

   

   Lift the edges of the gauze and fold it over each other.

10. Step 9:

    

    Place either a flat plate or a small kitchen board and a small weight on top, for example, a jar of water for 400-500 g. That's all, this design can be sent to the refrigerator for 12-14 hours.

11. Step 10:

    

    Another nuance. I lifted the pasochnitsa on the high coffee lid so that the serum drained into the plate and the bottom of the pasochnitsa was not in the liquid. If the lid is not used, then the accumulated serum will need to be drained after 5-6 hours.

12. Step 11:

    

    Time is up! It's time to get our creation out of the refrigerator. Unfold the upper edges of the gauze.

13. Step 12:

    

    Attach a beautiful plate on top for our dessert, in which you will serve to the table.

14. Step 13:

    

    Flip. Align the shape so that Easter is in the center of the plate.

15. Step 14:

    

    Gently lift the pasochnitsa and remove the gauze.

16. Step 15:

    

    Here's a curd Easter with condensed milk I got. Dream up, for sure, you have better ideas.