Marble cottage cheese Easter with vanilla, condensed milk and cocoa

Step-by-step preparation

Cooking time: 12 hr 30 mins

1. STEP 1

   

   Prepare all ingredients. You need to take cottage cheese with a fat content of 9 - 15%.

2. STEP 2

   

   A few hours before cooking, remove the butter from the refrigerator and let it warm to room temperature. Beat butter with condensed milk until smooth. Gradually add cottage cheese and use a blender to mix everything thoroughly.

3. STEP 3

   

   Divide the resulting curd mass into 2 parts. Add vanilla sugar to one part and cocoa powder to the other. Add the amount of cocoa to your taste, I like the part with cocoa to have a noticeable bitterness, so I add 2 tbsp, you can add less cocoa. Mix both parts thoroughly.

4. STEP 4

   

   We take a bean bag (mine is 12 cm high), lay it out with slightly moistened gauze, folded in 2 layers, and lay out the white and brown curd mass in random order. If you wish, you can lay it out in even layers. Cover the top of the Easter with gauze, put a little pressure on it and put it in the refrigerator. Depending on the moisture content of the cottage cheese, Easter is ready in 10-20 hours, most often it is completely ready in a day.

5. STEP 5

   

   It is advisable to place the mold in a deep plate and drain it as the whey separates. A day later, we take Easter out of the refrigerator, carefully remove the bean bag and gauze and decorate as desired.

6. STEP 6

   

   Quick and easy Easter cottage cheese recipe is ready! For a more detailed cooking recipe, watch the video. Bon appetit!