Red Easter
Cooking time:
40 minutes
Active time:
15 minutes
Complexity:
Easy
let the finished dish stand in the refrigerator
I made this Easter based on the recipe of Elena Molokhovets, although she suggests that we "stop the whole milk." I don't have a stove, I suspect that you do too, but you have melted milk from Izybenka! Easter from melted milk is a delicate cream color with a very thin and self-sufficient taste, you can not add spices, only a little vanilla.
5
Recipe "Red Easter"
Ingredients per 1 serving
melted milk
1 L
fermented 4%
450 g
yolk
oil drain
3 h spoon
vanilla
brown sugar
1-2 tbsp. spoons
pine nuts
handful
Step 1/5
Melted milk, fermented milk, yolk and part of the vanilla pod (instead of vanilla, you can use vanilla sugar, replace part of the usual with it) stir well and put on medium heat, after a while the mass will begin to cling, hold on fire for another 2-3 minutes and turn off. Leave to cool.
Step 2/5
Place on gauze, tie with a bag and hang for several hours.
Step 3/5
Stir melted butter, sugar, pine nuts into the finished cottage cheese (leave part for decoration).
Step 4/5
Put wet gauze in an Easter tin or any suitable container, compress the curd mass and leave in the refrigerator for 2-3 hours.
Step 5/5
Remove the ready-made Easter from the mold, turning it onto a plate. Garnish with pine nuts. From such a number of ingredients it turns out a small Easter, for a large family the amount can be safely doubled.
Ingredients per 1 serving
melted milk
1 L
fermented 4%
450 g
yolk
oil drain
3 h spoon
vanilla
brown sugar
1-2 tbsp. spoons
pine nuts
handful
Nutritional value per 100 g
Calories
229 kcal
Proteins
7 g
Fats
14 g
Carbohydrates
18 g
Saturated fat
8 g
Dietary fiber
0 g
Added sugar
7 g