Cottage cheese paska
Description
The recipe won't take much time. Pass the cottage cheese twice through a meat grinder, then mix with raisins, nuts, sour cream, and sugar. Place into a mold and refrigerate for 12 hours. Decorate the finished cottage cheese paskha with candied fruits, raisins, or marmalade. Good luck! Serve chilled.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients. The cottage cheese should not be too dry or too wet, so that the finished paskha holds its shape. You can also use any candied fruits, pitted dried cherries, prunes, apricots, and any nuts.
- 2
Step 2
2. Pass the cottage cheese through a sieve or grind it through a meat grinder twice. Do not use a blender or food processor, as the cheese mixture will become too runny and the result will be unsatisfactory.
- 3
Step 3
3. Pour boiling water over the raisins. Then drain the liquid.
- 4
Step 4
4. Peel the nuts, crush into crumbs.
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Step 5
5. Add raisins, nuts, and sugar to the cottage cheese. Mix with a fork.
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Step 6
6. Add the sour cream and softened butter. Mix thoroughly.
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Step 7
7. The mixture will be dense but dry, crumbly.
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Step 8
8. Take a mold, line it with gauze or a wide bandage. Place it upside down. Fill it with cottage cheese, pressing firmly.
- 9
Step 9
9. And so on to the very top. Press down with a spoon. Cover with gauze.
- 10
Step 10
10. Place a small plate and a cup of water on top of the cheesecloth edges. The weight will press out excess moisture. Leave in the refrigerator for 8–12 hours.
- 11
Step 11
11. After the required time, carefully turn the paskha onto a flat plate and remove the cheesecloth.
- 12
Step 12
12. Decorate the ready-made Easter cake with sprinkles, raisins. Happy upcoming Easter holiday!