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Recipe for making custard custard

cottage cheese Easter cake One of the most popular recipes on the eve of the holiday of light Easter is curd pasta. Some hostesses bake it in the oven, like ordinary cakes, but the custard paste is no less tasty. The peculiarity of its preparation lies in the fact that the grated curd mass must be boiled, and then left in a cold place, having previously put the oppression on the mold. Thanks to this procedure, the eggs will not be soggy, and the paska itself will turn out to be tender, but it will keep its shape well..

In order to prepare a dessert, you must:

  • eggs – 3 pcs.;
  • cottage cheese – 500 g;
  • butter (butter) – 100 g;
  • raisins – 100 g.
  • granulated sugar – 100 g;
  • sour cream – 200 g;
  • vanillin;

For cottage cheese casserole or paska, it is better to use homemade cottage cheese, and not store-bought.

Step-by-step instructions for preparing ingredients according to a popular recipe:

  1. Steam the raisins and let stand for 20 minutes.
  2. During this time, grind the cottage cheese with a sieve or twist it twice through a meat grinder – this will give the pasca a delicate structure..
  3. Add eggs, sour cream, sugar and vanilla to the grated cottage cheese. Mix thoroughly with a wooden spatula. Get a pretty thick mass.
  4. Cut the slightly melted butter into small pieces and mix with the curd. So that there are no lumps left, beat everything with a mixer.
  5. Put the prepared mass in a saucepan with a thick bottom, put on the stove and boil over low heat until bubbles appear, constantly stirring the workpiece. Can’t be brought to a boil.
  6. Immediately lower the pan with boiled cottage cheese into a large container of cold water. Without stopping stirring, soak it in a water bath until the mass cools down and thickens. Then put it in the refrigerator for a couple of hours.
  7. Drain the raisins and pat dry on a towel. Add to curd and stir.
  8. Put wet cheesecloth in a mold (pasochny) and put the curd mass in it. Wrap the ends of the gauze, covering the workpiece from above, press down with oppression and place in the refrigerator for a day. It is imperative to put a bowl under the form so that the liquid flows down.

If desired, nuts, candied fruits, hazelnuts and almond petals can be added to the curd pasta along with raisins.

When the curd is pressed in the form, carefully disassemble it and remove the gauze. The curd custard is ready. Top can be decorated with candied fruits.

Even novice cooks can do such a simple recipe, and you can make a cottage cheese dessert not only for Easter, but also for any other celebration. Bon Appetit!

Cooking custard curd pasta (Tsar’s) – video

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