Curd Easter without raw eggs - how to make cottage cheese passover crude, step by step recipe photos
It has long been curd Easter is considered one of the main Easter dishes symbolize wealth and prosperity. In most of the recipes used for its preparation of raw eggs, and I try to avoid these recipes. Therefore, today I have a very tasty and tender raw curd Easter without eggs, and even without gelatin. With the help of my step by step photo processing-the-counter you can do for his household tasty and tender raw curd Easter with condensed milk, cream and butter. Dried fruit, I took the only dried apricots.
- powdered sugar - 80 grams;
- condensed milk - 300 g;
- cottage cheese - 800 g;
- butter - 150 g;
- Cream fat content 33% - 150 g;
- vanillin - 1 package;
- dried apricots - 150 grams.
First, I want to give some useful recommendations on the selection of products for this recipe.
For the preparation of the passover hostess always tried to choose the best and freshest produce. To get a successful tender and tasty Easter cottage cheese is better to take the fattest, which only you can find. I bought the recipe for this piece (no trend), cottage cheese with fat content of 23%. Another necessary condition - the curd must be acidic.
If you are unable to buy the required fat content of the cream they can replace butter. But instead of butter cream should not put, because the greater the percentage of moisture cream eventually mass for Easter can be too liquid and ready curd Easter will not hold shape without eggs.
And so, when all the products are carefully selected, beginning to prepare.
How to cook Easter cottage cheese with condensed milk and cream without eggs
The first thing we need apricots pour hot water and leave for five minutes. Let a little steam out dried apricots.
Next, merge boiling water, rinsed with cold water, dried apricots and shinkuem pieces about the size as the raisins.
we need to curd Easter that would curd was soft and smooth, without a single speck. This is usually granular curd simply interrupting a blender or rub through a fine sieve twice.
Butter and cream in a saucepan add up with thick walls and very low heat melt the stirring spoon. Ideally, we need to have that cream and butter have melted but not overheated and boiled.
Next, mix the condensed milk, powdered sugar and frayed cheese.
In the last step - add in cottage cheese and oil-cream mixture and stir dried apricots.
If you followed the recipe, then you should get here such as the photo weight - a little thicker than a fat sour cream.
At the bottom of the folding form of Easter put cheesecloth, folded into 3-4 layers. The ends of the gauze should extend at least 5 cm beyond the edge of the form. If you do not have to form curd Easter, it can completely replace the usual sieve or a new flower pot with holes in the bottom.
Thus prepared form fill curd-cream mass and tightly tamping via tablespoon.
Here is the completely filled form. Note curd mixture centimeter on the floor does not reach the edge of the form. If the cheese will stick out over the edge of the form, the base of the finished Easter can get convex and not sustainable.
Now, our task is to make so that the preform Easter dessert sealed and out of it emerged the excess whey. Here's a artless design I did: first taken flat large plate, it is placed upside down flat small plate, the small plate put the inverted shape for Easter, gauze wrap to the middle of the form and put on top of a flat saucer and sinker. As you can see in the photo, can be an ordinary jar with water. ???? In this form we remove our design in the refrigerator for at least 15 hours.
This photo was taken just after I removed the burden. Visually noticeable that the compacted curd.
Overturn form, remove bumpers and gauze. If you have a one-piece form, then gently extract the passover of gauze edge, and then, remove the cheesecloth.
As a decoration for Easter cheese I used almonds and candied colorful.
And here is the second cottage cheese Easter without eggs. I did it in the usual sieve. ????
It looks like my Easter curd with condensed milk in the section. According to the structure, it resembles a fat cream cheese. Taste it simply awesome! The structure is incredibly tender, and thanks to dried apricots felt pleasant fruity acidity.
households, gathered for the Easter table, my beauty - curd Easter without eggs - ate, literally five minutes and asked for supplements. Happy Easter to all!