Cottage cheese Easter in a slow cooker

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make cottage cheese Easter in a slow cooker? Prepare your food. Take natural, fatty, tasty cottage cheese - the taste of the entire dish will depend on its quality. Take cream with 20% fat content. Butter - no milk fat substitutes. Remove it from the refrigerator in advance to allow it to soften. Instead of vanilla sugar, you can add vanillin or vanilla in a different proportion. In addition to raisins, you can add candied fruits, nuts or chocolate to Easter.

2. STEP 2

   

   Take a deep bowl and place the cottage cheese in it. Add softened butter, pour in cream.

3. STEP 3

   

   Blend everything together with an immersion blender until completely smooth. This step is required, since Easter should turn out without lumps and grains. If you do not have a blender, then rub the cottage cheese through a sieve, then mix it with the products with a whisk.

4. STEP 4

   

   Beat the eggs into another bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar, regular and vanilla, to the eggs. Using a mixer, beat the eggs with sugar until fluffy and light.

5. STEP 5

   

   Pour the beaten eggs into the curd mixture. Using a mixer, mix everything until smooth.

6. STEP 6

   

   Pour the resulting mass into the multicooker bowl. Install it into the device. Close the lid. Set the multicooker to a mode that heats food to 90-100°C (“Stewing”, “Multicook”). It may be called differently on different models. If you set a time, make it 30 minutes.

7. STEP 7

   

   After half an hour, open the lid and stir the curd mass. Leave it to cool a little, then add the washed raisins (or candied fruits, or nuts, or chocolate).

8. STEP 8

   

   Take an Easter mold and line it with gauze folded in several layers. Place the mold in a bowl. Place the curd mixture into it, compacting it tightly with a spoon. Then cover the cottage cheese with the ends of the gauze and place a small flat board on top. Place some weight on the board, for example, a jar of water. Place the entire structure in the refrigerator for at least 10 hours. During this time, excess whey will drain from the Easter, and the Easter itself will thicken.

9. STEP 9

   

   Remove the bowl with the mold from the refrigerator and remove the weight. Open the folded ends of the gauze and turn the Easter over onto a plate. Remove the uniform and gauze. Serve Easter to the table. Bon appetit!