How to prepare cottage cheese Easter at home

Cooking Easter is a long tradition, which involves a ritual that requires training and patience. The people are of the opinion that to prepare for Easter need to be sure in a good mood, then they will turn out very tasty, airy and delicate.

Ingredients:

• 1.2 kg of good cheese;
• 0.4 kg. of butter;
• 3 tbsp. sugar;
• 1 tbsp thick cream;
• 4 egg yolks;
• 100 g almonds;
• 70 g raisins;
• 70 g of candied fruit;
• dried cranberries or cherries as desired;
• 1 tsp. vanilla.

Preparation:

1. Cheese with butter at room temperature a couple of times skip through Mincer or grind in a sieve.

2. Egg yolks mixed with sour cream, vanilla and sugar then beat with a mixer until the sugar is dissolved.

3. In beaten egg mixture, put the cheese mass, mix everything with a spatula until smooth. After mixing, you should get a white mixture like thick cream. And this is its normal density, as any excess moisture will drain under the influence of the press.

4. The raisins put in a bowl, pour hot water and leave to stand for 5-7 minutes. Then the water gently to drain, and the raisins spread on a paper towel and a little dry.

5. Candied finely chopped with a knife. Almonds put into a bowl, pour boiling water and leave to stand for 7-10 minutes. After you drain the water, almond clear, dry in a dry frying pan and grind in a blender (perhaps a knife).

6. Prepared raisins, candied fruit and almonds to put in the cheese mass. Also, you can optionally add some dried cherries or cranberries. All mix well.

7. Linen gauze folded twice and cut into pieces with a size of 50x50 cm is the quantity that the curd mass you need three pieces of gauze.

8. All the pieces of gauze folded into a bowl, pour boiling water and leave for 5-7 minutes.

9. In the meantime, to gather three forms of sandbox and tightly wrap them with rope. The rope will lock the walls of the molds and will not allow them to disperse under pressure.

10. Each form sandbox lay a wrung-out cheesecloth and place in a deep container with a narrow bottom.

11. Molds with cheesecloth, fill with the cheese mass, lightly tamping it. Then a gauze wrap. On the gauze put a saucer and a saucer – any press.

12. Formed cheese Easter leave to stand for 1-2 hours at room temperature. During this time, excess serum will escape, and it must be constantly drained.

13. 2 hours filled with shape-sandbox place in the refrigerator and leave them there overnight. (Do cottage cheese Easter is recommended on a Saturday, so on Sunday morning they were ready.)

14. So, frozen Easter cottage cheese out of the fridge. To remove press the gauze to deploy, and form a happy Easter to turn right on a plate. Then remove the bone, pull the mold and the cheesecloth and curd Easter sprinkle with grated chocolate or powder.