Classic king-size cottage cheese pascha
How to make a traditional cottage cheese Easter.
Every family has its own recipes for Easter. And even each region has its own traditional kinds. It is said that in the past, only cottage cheese Easter was prepared. But for many people it was a very expensive dish — lots of eggs, cream, butter, and cottage cheese — and over time most people switched to yeast Easter.
Ingredients
| cottage cheese (fatty) 600 g |
| yolks 6 pcs |
| sour cream (15%-20%) 200 g |
| butter (softened) 100 g |
| raisins (light) 3 tbsp. |
| sugar 100 g |
| vanilla sugar 10 g |
| dried fruits to taste |
| nuts to taste |
| honey to taste |
Instructions
Step 1
Soak the raisins in hot water for 15-20 minutes. Then dry with a paper towel.
Step 2
Grate the cottage cheese through a sieve, place in a saucepan, add the yolks, butter, sour cream, sugar, vanilla sugar, raisins and chopped nuts. Stir everything until smooth.
Step 3
Place the saucepan on the stove over medium heat and, stirring constantly, bring the mixture to a boil (to the first "gurgle"). Then allow the mixture to cool completely.
Step 4
Cover the special mold for the curd pastry with gauze and fill it with the cooled curd mixture.
Step 5
Leave it in the refrigerator for 1 hour, then put a lid on it and put it in the refrigerator for 24 hours.
Step 6
Decorate the finished Easter with dried fruits, nuts and pour honey over it.
