Classic paska

Description

The dish is prepared without unnecessary complications. It's better to use homemade cottage cheese and sour cream. The sour cream should have a 30% fat content so that the finished cottage cheese product holds its shape well. Add vanilla sugar if desired. If you don't have molds for cottage cheese paskha, use a colander or any container with holes for draining the liquid. The ready dessert can be served at the table.

Instructions

1. 1

   Step 1

   Press the cottage cheese through a sieve.

2. 2

   Step 2

   Separate the yolks from the whites. Rub the yolks with sugar, add salt. Do not try to dissolve the sugar.

3. 3

   Step 3

   Mix the cottage cheese with sour cream and stir until smooth.

4. 4

   Step 4

   Add the yolks and previously soaked raisins in warm water to the cottage cheese mixture.

5. 5

   Step 5

   Line the mold for the cheese paskha with a large piece of cheesecloth. It should be large enough to cover the curds. Place the cheese mixture into the mold and set the dish aside to allow the liquid to drain.

6. 6

   Step 6

   Cover the paska with gauze and place a weight on top. Put the entire setup in the refrigerator for 24 hours.

7. 7

   Step 7

   Remove the cottage cheese paskha from the mold, transfer it to a serving dish, and decorate with prunes and dried apricots.