Write a comment
Classic Curd Easter
For the Bright Easter holiday, according to the ancient tradition, a classic curd Easter is a must. Its shape symbolizes Mount Golgotha – for this, there are special molds with embossed letters XB. However, in the absence of such, one can use a hemispherical strainer, which will also be associated with the iconic mountain.
Preparation time: 30 minutes + 12 hours for mass to set.
Ingredients
Show ingredients
For an Easter weighing 1200 g, you will need:
- cottage cheese 9% – 600 g;
- sugar – 200 g;
- vanillin – 1 packet or vanilla sugar – 2 packets;
- sour cream 20% – 150 g;
- butter 82% – 120 g;
- raisins – 100 g;
- any nuts – 60 g.
You will also need gauze or a non-woven napkin 50 x 50 centimeters.
Preparation
- Prepare the ingredients. For this recipe, it is not advisable to use cottage cheese with a fat content lower than 9%, but it can be replaced with homemade. The butter should also be of the highest quality with a fat content of 82%, and it should be taken out of the refrigerator in advance (30 minutes prior) to soften. Any nuts will do – walnuts, peanuts, or hazelnuts.
- It is advisable to pour boiling water over the raisins for 3 minutes to disinfect and soften them.
- Then drain and dry them on a towel.
- Add sugar together with vanillin to the sour cream. Mix well.
- After about 5 minutes, most of the sugar will dissolve, while the remaining granules will dissolve further during blending.
- Now you need to turn the cottage cheese into a smooth paste. The easiest way to do this is with a blender or food processor. If that is not possible, the old reliable method of rubbing the cottage cheese through a metal strainer will suffice.
- Add the sweet sour cream to the resulting mass.
- And together with it – the butter.
- Blend everything again with a blender or mix manually with a spatula. The result will be a silky homogeneous paste.
- Transfer the mass to a deep bowl. Add the nuts and raisins. Mix to distribute them evenly throughout the mass.
- Find a deep bowl that matches the diameter of the hemispherical strainer.
- Place the strainer over the bowl. Pour boiling water over the gauze – this disinfects it and makes it easier to mold when wet. Line the entire surface of the strainer with gauze, leaving the ends hanging down.
- Spoon the curd mass into the prepared container.
- Gather the ends of the gauze over the top, smoothing them down carefully, and cover with a plate slightly smaller in diameter than the strainer.
- Place a weight on top – any bottle cap in a one-liter jar will do. Leave the structure on the table to set for 4 hours, then transfer everything to the refrigerator for 8 hours.
- After the indicated time, remove the weight – the curd has significantly settled and thickened.
- Drain the resulting whey (you can use it to make batter for pancakes).
- Unwrap the gauze and turn the Easter cake out onto a dish.
The classic curd Easter is decorated with nuts and Easter sprinkles. The delicious dense mass is a wonderful alternative to kulich and disappears from the table in the blink of an eye. Moreover, it is not only beautiful and tasty, but also healthy.
