Curd easter with condensed milk

2 servings
14 hours

How to make curd Easter with condensed milk? Prepare all the ingredients listed in the recipe. Cottage cheese will suit any fat content, but take into account that the fatter it is, the gentler and more satisfying the ready-made dessert. Take delicious butter with high fat content, above 72%. Sour cream is suitable with a fat content of 10-25%, you can buy in a supermarket or on the market. Please note that do not take thick homemade sour cream so that the curd mass at the grinding stage is not too dense.

I want to tell about all the intricacies in more detail and how I make such a cottage cheese Easter. I bought cottage cheese in a store with a fat content of 9%. It is slightly wet, in places in large pieces and with a small acid content. Remove the butter from the refrigerator in 1-2 hours and leave it in the kitchen to soften. Add the softened butter to the curd. Spoon to combine both ingredients.

Add the condensed milk and sour cream. Pour in the vanilla sugar. Instead of vanilla sugar, you can take a small pinch of vanillin and no more so that the finished Easter does not mustard. If you don't like the vanilla scent, don't use it in the recipe. And now, we'll need a submersible blender or food processor to grind the curd mass into a uniform, smooth mix. If there is no such technique, wipe the cottage cheese through a fine sieve, preferably several times.

Surely you saw such apiaries. They are sold in supermarkets, in online stores, in markets in culinary departments. The sizes are different. My mold is small. Its height is 10 cm, the lower base is 10x10, the dimensions of the upper base are 4x4. 400-450 g of curd mass is placed in it. Previously, I did not have such a form, I used either plastic containers, or cups from yogurts, only at the bottom I made several punctures to drain serum.

Take a flat plate and set the apiary with a narrow base down.

Line it with gauze, folded into 2-3 layers. Try to flatten well so that there are fewer folds.

Pour over the curd mass. After grinding with a submersible blender, the mass becomes more fluid.

Lift the edges of the gauze and overlap.

On top, install either a flat plate or a small kitchen board and a small weight, for example, a jar of water for 400-500 g. All, this structure can be sent to the refrigerator for 12-14 hours.

There is also such a nuance. I lifted the apiary on the high coffee lid so that the serum drained into the plate and the bottom of the apiary was not in the liquid. If the lid is not used, then the accumulated serum will need to be drained after 5-6 hours.

The time is up! It's time to get our creation out of the fridge. Expand the top edges of the gauze.

Top with a nice plate for our dessert, which will serve to the table.

Turn it over. Align the shape to make Easter in the center of the plate.

Carefully lift the apiary and remove the gauze.

Here I got such a cottage cheese Easter with condensed milk. Fantasize, for sure, you have better ideas.