Curd Easter on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/zavarnaya-pasxa/

      We squeeze the cottage cheese through two layers of cheesecloth and rub it through a sieve.

      We beat the yolks until white with regular and vanilla sugar.

      We add milk, pour the mixture into a metal container, place it in a water bath, and, constantly stirring and not bringing it to a boil, cook until the mass begins to thicken. If you dip a wooden spatula into the mass, run your finger through it – and the trail from your finger does not close – the mass is well cooked.

      Remove from heat, add butter.

      Stir until homogeneous.

      Combine the mass with the cottage cheese and whip well until smooth.

      Add nuts and finely chopped candied fruits.

      Mix.

      Place the pascha mold in a bowl, lining it with a double layer of damp cheesecloth.

      Transfer the mass into the mold and level the top.

      Cover with the loose ends of the cheesecloth.

      Place a saucer of appropriate size on the cheesecloth, and put a weight of about 2 kg on it (I used a jar of tomatoes). Leave in the refrigerator overnight.

      Remove the pascha from the mold, carefully remove the cheesecloth. Decorate to taste and desire.

      Enjoy your meal!



       This recipe for custard cottage cheese pascha has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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