Easter cottage cheese "Popovskaya" on boiled yolks

Ooooh, wait !!! otherwise I think so .. and why not

So we eat well ... there is no way to put pictures here

And I once again with a big thank you for the pasochka.
I did it after Easter a couple more times - it's always delicious, it goes with us as an option for breakfast.
But all the same: how many home yolks do you need to put in order for it to turn yellow ???
This time I put 3 pieces - barely, barely ...
And I also reduce sugar and butter, since I make a double portion at once.
Thank you very much again!)))

[Suslin]

And this year I will again do Suslin cottage cheese paste. She's sooo delicious.

yes, I also don't have a question about Easter cottage cheese anymore

I will also repeat it with pleasure)))

and I too

and I too

Sharpener, your pasta is really very tasty, why not repeat

I want to cook Easter cottage cheese this year, I have already ordered a mold, and I am going by New Mail somewhere. What do you think, if it is said that the form is for 1 kg of cottage cheese, there is no need to double this recipe?

I think that yes, it is necessary to increase ... since it is written that for 1 kg ... then you need to take 1 kg

I think what I mean is that the 1kg shape curd mass, in fact .. given the "report" to the cottage cheese, you get more mass .. but, you can always cook something that does not fit in a sieve or a suitable bowl, it tastes good, so there will definitely not be much

she's delicious, so there won't be much for sure

Lyuda, you just read my thoughts. I just think we now have 1kg pasochny; 0.5kg and 0.35kg. Go buy another 0.35 gram

ahh ... curd mass ... then yes, it just reaches a kilogram, then no need to increase

[Gopher]

yes, I also have a question with cottage cheese Easter is no longer worth it

I join the previous speaker! ad intended !!! since the last time under the impression!
Gopher-

Girls, I bought a 1.5kg mold, I need to double the recipe, right?

Girls, I bought a 1.5kg mold, I need to double the recipe, right?

According to the recipe, the weight of Easter is 900g. You need to either recalculate the recipe, or increase the rate by 2 times, but then you will get another little paste.

Could you please tell me, are the nuts on Easter cottage cheese? Or which is better to put?
I will do it for the first time))))

[Tanyushka,]

Tanyushka, I will definitely make this pasochka this year, but this is the question - last year I remember that it was a bit fat for me, this year I want to do it without butter. Absolutely. What do you think? Or no?

Could you please tell me, are the nuts on Easter cottage cheese? Or which is better to put?
I will do it for the first time))))

Candied fruits and raisins are good in cottage cheese Easter, but I know that nuts are also added.

nuts put pistachios, they are soft, and will not "rip" Easter when slicing

last year I did it with almonds, finely chopped it, very tasty: yes: true, according to a different recipe;) this year I will do it according to Suslin, I love that, everything is fat: girl_claping: so that then lick butter from the sky all day: girl_haha: Girls! I have already put the cottage cheese under oppression, the extra liquidity is gone, otherwise it is very wet, isn't it too early? ;) I was in a hurry, what do you think?

Isn't it too early? ;) I was in a hurry, what do you think?

And I have a question about the timing. Girls, when do you start preparing this pakka? Friday or Saturday?

can be on Friday, then on Saturday take it out of the molds and keep it in the refrigerator, on Sunday we eat.if on Saturday, then in the morning, so that she can stay in uniform for at least a day ..

Better Friday! The serum should drain, I have been doing this Easter for a very long time, well, 20 years exactly, since my grandmother was gone! She has the same recipe! Maybe the amount of ingredients is slightly different. But this is she, exactly - the priest's! Granny was born before the revolution! Easter

Easter should be done on Maundy Thursday, in the evening. It won't go bad. Saturday must be dedicated. Break fast on Sunday morning. As well as Easter cake and eggs - all tomorrow.

According to the recipe and preparation, everything is clear. But on the assembly question is ripe. I bought a plastic mold. Can you use it like that or wrap the mass with gauze anyway?

the form must be laid out with gauze and put with the narrow side (that is, the top) down. Then the Easter will be compressed and the excess liquid will drain. Otherwise, she will simply fall out of this form.

[kava]

kava, thanks. I wouldn't have guessed to put it with the narrow side down.

Please tell me to what state to whip the cream

[Krasunya]

Please tell me to what state to whip the cream

Krasunya probably before doubling the volume. I really added sour cream instead of cream

Girls, I never thought about Easter cottage cheese, only now it dawned on me to do something ... but I don’t have molds. Please tell me if the mold is suitable for pressing cheese. She is also cone-shaped, tall and all in tiny holes.

Girls, I never thought about Easter cottage cheese, only now it dawned on me to do something ... but I don’t have molds. Please tell me if the mold is suitable for pressing cheese. She is also cone-shaped, tall and all in tiny holes.

It will, of course. Just be sure to spread a wet gauze in 2 layers and everything will work out. I have a wooden mold only for the second year, and before that I also made it in a bucket with holes. Everything worked out great.

It will, of course. Just be sure to spread a wet gauze in 2 layers and everything will work out. I have a wooden mold only for the second year, and before that I also made it in a bucket with holes. Everything worked out great.

Thanks for the tip about gauze in 2 layers ... my hands are already itching to try. I prepared everything, and then I thought that it was probably too early ... I will do it in the evening. Thank you

[Tanyushka,]

Tanyushka, I will definitely make this pasochka this year, but this is the question - last year I remember that it was a bit fat for me, this year I want to do it without butter. Absolutely. What do you think? Or no?

Tanya, I think there is no way without butter, well, put in a little, half the norm.

Girls, when do you start preparing this pakka? Friday or Saturday?

I will do it on Friday night, Saturday will stand in the fridge, on Sunday we will

Please tell me to what state to whip the cream

as already answered, beat until increased, and last year I did this, beat the cottage cheese and cream together with knives in a food processor, then added the grated butter with sugar and yolks.

Tanya, I think there is no way without butter, well, put in a little, half the norm.

Thank you. So I will!

girls! my godfather on Tuesday put cottage cheese under the press, if the excess greediness is gone, it turns out that it will be wrung out until Friday: will it work out? otherwise she almost cries: girl_cray: and in general, is it necessary to put cottage cheese before cooking under the press? Thank you!!!!

I don't put it under the press, I don't like dry cottage cheese .. I threw it into a colander and that's how it stands until the liquid leaves.

it turns out until Friday it will be wrung out to stand: will it work out?

Pasca will work out, but what kind of grains it will probably be .. there the mass should be homogeneous, lush ..

Thank you!!! this one, which is squeezed out, let's start cooking which: girl_claping: and fresh on yours: girl_wink: so how will I bring cottage cheese from the bazaar to the drushlak, so that just a glass of whey, I understand? : girl_cleanglasses: follow the recipe, right?

girls, another question: I want to put almonds, but I don’t know how to peel them and do I need to fry them?

if the cottage cheese is in such layers, not wet-wet, then it is possible and not necessary in a colander if such a sho is already dripping - tada is necessary

I have such layers, it's not straightforward to cut, but how such chunks fall off - I don't weigh it in a colander

girls, another question: I want to put almonds, but I don’t know how to peel them and do I need to fry them?

almonds in the skin are more fragrant

and if you clean it, pour boiling water for 10 minutes, drain, and then they shoot straight out of the skins. then dry with a towel and fry in a dry skillet over low heat, stirring occasionally. fry slightly - to warm up and dry. do not overcook

if after 10 minutes it does not fire - keep it in boiling water for another 3-5 minutes

Thank you! kuma's cottage cheese has become dry, compressed, homogeneous * JOKINGLY * I don't even know what would you advise? to make a boiled Easter out of it or to risk this one?

it is better not to dry compressed, for the pasque take a wet, but not wet, Schaub dripped.

I also decided to make this paste - it is standing in the refrigerator, resting after all kinds of stirring. It tastes wonderful, the smell is very pleasant.

Girls, and if yesterday you made a pasta, then when to shake it out of the form? It needs to be transported on Sunday

Girls, and if yesterday you made a pasta, then when to shake it out of the form? It needs to be transported on Sunday

In a day, that is, today.

In a day, that is, today.

Thank you Lilechka a lot;) I would rather hold on and not pinch it off)))

Something I forgot how I did last year - should the oil be at room temperature or from the refrigerator?

Something I forgot how I did last year - should the oil be at room temperature or from the refrigerator?

Flax, it doesn't matter what. While you rub it, it will keep warm

[natalisha_31]

natalisha_31,
Thank you! I'll put it in the refrigerator, otherwise I won't rub it soon))))))))