Cottage cheese Easter with condensed milk

This festive cottage cheese Easter with condensed milk is prepared raw, meaning without heat treatment, because it does not contain eggs, just like in the classic cottage cheese Easter. Using a minimal set of very common products, you can obtain a wonderful Easter dessert with the color of coffee with milk and a taste reminiscent of caramel.

Preparation time: 24 hours.

Yield: 5 servings.

Caloric content: 273 kcal per 100 grams of the dish.

Ingredients

• cottage cheese 9% – 500 g;
• sour cream 20% – 150 g;
• can of condensed milk – after boiling only 200 g will be needed;
• butter 82% – 100 g;
• nuts – 35 g.

Preparation

1. Prepare the ingredients. The cottage cheese must be fatty, as should the sour cream. The butter should be of good quality and must be taken out in advance (about 15 minutes) to warm up and become pliable. Any nuts can be used – walnuts, hazelnuts, and peanuts (they are lightly toasted).

2. For the cottage cheese Easter, it is good to acquire a special detachable Easter mold. However, if there is none, you can adapt other containers with holes for the whey to escape. The ingredients are calculated for a mold with dimensions: 12 centimeters - the side of the base, 13 centimeters in height, and 6 centimeters in width at the top of the truncated cone.

3. It's best to start boiling the condensed milk right away, placing it in a small pot of water with a cloth underneath to prevent the can from hitting the walls while boiling. Boil the condensed milk for 1.5-2 hours.

4. The cottage cheese should be rubbed through a metal sieve with a fine mesh or blended with a blender.

5. Add the cooled condensed milk, but not all of it, only 200 grams.

6. Also add the butter and sour cream.

7. Mix everything until smooth and homogeneous (you can use an immersion blender). And now, the delicate base for the cottage cheese Easter is ready.

8. Finally, add the nuts to it.

9. Pour boiling water over the cheesecloth and squeeze it out. Place the mold with the narrow base on a plate. Line the inside with cheesecloth folded in 2 layers, leaving free edges outside. Smooth out all the folds by shifting them to the corners.

10. Fill the mold with the cottage cheese mixture.

11. Lift the edges of the cheesecloth and carefully lay them over the top.

12. Place a small (200-300 grams) weight on top, putting a suitable flat surface beneath it. Transfer this structure to the refrigerator, leaving it there for at least 12 hours to compact the mixture. You will need to pour off the whey that collects in the plate about 2-3 times.

13. Turn the finished Easter onto a plate, carefully disassemble the mold and remove the cheesecloth. Decorated to your preferences, the cottage cheese Easter with condensed milk is served on the table during the bright holiday of Easter along with kulich and dyed eggs..