Cottage cheese Easter with condensed milk

Step-by-step preparation

Cooking time: 14 hr

1. STEP 1

   

   How to make Easter cottage cheese with condensed milk? Prepare all the ingredients indicated 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 tasty butter with high fat content, above 72%. Sour cream is suitable with a fat content of 10-25%, you can buy it in a supermarket or at the market. Please note that do not use 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 Easter cottage cheese. I bought cottage cheese at the store with a fat content of 9%. It is slightly moist, with large pieces in places and a slight sourness. Remove the butter from the refrigerator 1-2 hours before and leave it in the kitchen until it becomes soft. Add softened butter to cottage cheese. Mash with a spoon until both ingredients are combined.

3. STEP 3

   

   Add condensed milk and sour cream. Add vanilla sugar. Instead of vanilla sugar, you can take a small pinch of vanillin 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 need an immersion blender or food processor to grind the curd mass into a homogeneous, smooth mixture. If you don’t have such a technique, rub the cottage cheese through a fine sieve, preferably several times.

4. STEP 4

   

   Surely you have seen such beekeepers. They are sold in supermarkets, online stores, and markets in culinary departments. There are different sizes. 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. Previously, I didn’t have such a form, I used either plastic containers or yogurt cups, only I made several punctures in the bottom so that the whey would drain.

5. STEP 5

   

   Take a flat plate and place the beaker with the narrow base down.

6. STEP 6

   

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

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 overlap each other.

9. STEP 9

   

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

10. STEP 10

    

    Another nuance. I lifted the bean box onto a high coffee lid so that the whey would flow into the plate and the bottom of the bean box would not be in the liquid. If the lid is not used, the accumulated whey will need to be drained after 5-6 hours.

11. STEP 11

    

    Time is over! It's time to take our creation out of the refrigerator. Unfold the top edges of the gauze.

12. STEP 12

    

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

13. STEP 13

    

    Turn it over. Align the pan so that the Easter cake is in the center of the plate.

14. STEP 14

    

    Carefully lift the bean bag and remove the gauze.

15. STEP 15

    

    This is the kind of Easter cottage cheese with condensed milk I got. Imagine, you probably have better ideas.