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Custard cottage cheese with condensed milk

1530

Kitchen Russian

Calorie content 198.8 kcal

Portions 8 port.

Cooking time 13 h.

Proteins * 4.7 gr.

Fats * 7.6 gr.

Carbohydrates* 31.5 g

Custard cottage cheese with condensed milk

Content

If you have never cooked Easter cottage cheese, then take a closer look at this recipe. Thanks to condensed milk, Easter tastes like a creamy ice cream. Also, raw eggs are not used in the recipe, so it can be safely given even to small children and are not afraid of anything.

Ingredients

Cottage cheese 400 gr. Sour cream 100 g Condensed milk 200 gr. Butter 100 g Vanilla sugar 10 gr. Candied fruit 50 gr.

Cooking process

Melt the butter. It is convenient to do this both on the stove and in the microwave.

Put cottage cheese, sour cream, butter in a deep bowl and add a bag of vanilla sugar. Take a bowl in which it will be convenient to mix the curd mass with an immersion blender.

First stir all the ingredients with a spoon and then purée with a blender until smooth. If you do not have a blender, then pass the mass several times through a meat grinder or rub through a fine sieve.

If you have large candied fruits, then cut them into small cubes.

Add condensed milk and chopped candied fruits to the pureed curd mass. Mix thoroughly. Do not be alarmed that the mass is slightly watery. This is fine.

Assemble the bowl (for a volume of 1000 ml), set it in a deep plate and cover the inside with gauze folded in several layers. Transfer the prepared curd mass into it.

Cover the curd mass with the hanging edges of the cheesecloth. Place the load on top and refrigerate for at least 12 hours. After the time runs out, take the Easter out of the refrigerator, remove the load, unfold the ends of the gauze, turn the pasochny onto a plate, disassemble it, and only then remove the gauze.