Cottage cheese Easter dessert without butter
Description
The dish is prepared without unnecessary complications. 1. The recipe for making cottage cheese paskha without butter is very similar to the traditional one. First, sieve the cottage cheese. Sometimes the cottage cheese may be too liquid, in which case it's better to press it beforehand for some time. 2. Carefully separate the egg yolks from the whites. 3. Place the yolks in a separate bowl and add sugar. Rub thoroughly. 4. Add sour cream to the yolks and sugar. Mix well. 5. In another bowl, beat the egg whites with a pinch of salt. 6. Combine the cottage cheese, yolk-sour cream mixture, and the beaten egg whites. Gently mix. 7. Separately whip the cream and add it to the cottage cheese mixture. 8. Add a pinch of vanilla and mix thoroughly. 9. Optionally, add dried fruits, candied fruits, or chocolate. Place the prepared cottage cheese mixture into a mold previously lined with cheesecloth. 10. Fold the edges of the cheesecloth over the top of the paskha and place a weight on top. 11. The cottage cheese paskha without butter should stand under pressure for at least 1 day, but it's best to leave it for 2 days. Then carefully remove the paskha from the mold and serve, optionally decorated on top. The ready dessert can be served.