Boiled Royal Easter

[Vei]

I take a good store, I do not like the taste of market sour cream (these are my cockroaches).

Is this in the sense of fermented milk? and what fat content, 20% is enough?

Vei I bought 2 cans of cream, and I'll think about which one to make. Thank you

[Vei]

Is this in the sense of fermented milk? and what fat content, 20% is enough?

Vei I bought 2 cans of cream, and I'll think about which one to make. Thank you

I think that any sour cream with a good (not sour) taste can be used.

Yesterday I cooked and pressed. Probably, I did something wrong, because the taste is not even grainy, but dusty. pounded very well, with Phillips, which is 1669, with knives. elastic homogeneous mass was. I cooked in the bath for a long time, an hour and a half, but I did not see the bubbles and did not curl up. interfered all the time. when it evaporated by a centimeter and a half, I took it off. I cooled it down, mixed everything in, poured it into a mold - it went into a kilogram wooden everything to the eyeballs. During the night of the serum, two spoons came off, it became solid along the edge, I don't know inside. but, along the way, it will be easy to keep the shape, cut too. But in general, what should be the taste and consistency, girls? I'll take off my uniform in the evening, throw in pictures.

[Heat up to the "first bubbles", until the mass curls up a little.]

Yesterday I cooked and pressed. Probably, I did something wrong, because the taste is not even grainy, but dusty. pounded very well, with Phillips, which is 1669, with knives. elastic homogeneous mass was. I cooked in the bath for a long time, an hour and a half, but I did not see the bubbles and did not curl up. interfered all the time. when it evaporated by a centimeter and a half, I took it off. I cooled it down, mixed everything in, poured it into a mold - it went into a kilogram wooden everything to the eyeballs. During the night of the serum, two spoons came off, it became solid along the edge, I don't know inside. but, along the way, it will be easy to keep the shape, cut too. But in general, what should be the taste and consistency, girls? I'll take off my uniform in the evening, throw in pictures.

Well, why are you all cooking for so long ...

Boiled Royal Easter

Heat up to the "first bubbles", until the mass curls up a little.

An hour and a half, it's a very long time. It is not necessary to evaporate the liquid, it will then drain by itself.

Long cooking can make Easter dry and not as tasty as it should be.

and I cooked for 8-10 minutes, now I will pour it into containers, then I will report how it is: yahoo: everything as you wrote, went on, tomorrow we will see

I, too, did not bubble up for long. As a matter of fact, it's almost the same as making custard. Only "boole" one came out - everything, you can shoot, with cream and then longer.
It stands in molds, since it was poured at one in the morning, at first I let it drain on a suspension in gauze for a couple of hours, and then rubbed the raisins-dried apricots.
I made cottage cheese per kilo, it turned out a kilogram plastic form and a small semicircular sieve, about a pound.
I still go there 200g sl. I drove in oil, (Schaub did not slip past my mouth during use), otherwise everything was according to plan.
I haven't tried it yet, but my licked fingers - I wanted to bite off ...
Then I'll post the photo.
Ludik- !!!!!!!

[Innusya,]

Innusya, so you added an additional 200 g of oil! This will surely slip through and will not catch on anywhere!

my beanie is worth it! I also licked the scapula-cream: It's very tasty, but it doesn't freeze very quickly for me: pardon: only by lunchtime today (and I put it yesterday at night) it began to harden, until tomorrow, I think it will be right, thanks!

[Luysia]

I made a paste already at full rate. It turned out two forms of almost a kilogram. I introduced candied fruits in this way: I poured 1/4 of the form, sprinkled with candied fruits, they drowned, allowed mines to settle.10-15, sprinkled more, settled a little - topped up to half, sprinkled, etc. It turned out more or less evenly. Everyone really liked it, grandmother and mother always baked, they ate this for the first time and everyone was happy. So the author Luysia

[Sveta_, the silence,]

Sveta_, the silence, and thank you, eat to your health!

[And I don’t know what it can be used for? Better for yeast or shortbread you can]

Right now I was rummaging through the folder of photos and came across the promised photo of the beads. Ay-yay-yay, Inusya, I never posted it then ... But better later than never. At the same time I will make you laugh. If you look closely at the photo, you can see that only such a stupid thing as I could put together a form inside out (letters passki - X B - backwards, and not even convex, but "convex", I thought for half a day, why did I have a past once it was convex, then it came, until my husband finally finished reading ...).
This is me from fatigue, I guess.
But the product was of the highest standard! Lusik-
/ 0b810c52018e4de6a182f8cade71e25b]

BUT, that's why I have a question just now?
There is still a half-liter jar of this fatty yellow serum in the freezer (it's even a pity to call it serum),
And I don’t know what it can be used for? Better for yeast or shortbread you can
You probably remember that I shoved everything bazaar there, very fatty, saturated liquid, tasty and sweet.
I'm afraid to spoil the product, who will share?
And then you want to bake something, and then the ready-made is how much it costs freezing ...
Something I'm stupid today for fantasy, nothing is invented ...

[Inusya,]

I came to see, I wonder who's Easter days are going on?

Inusya, on the liquid of this mixture of bunsFF rich, they will be delicious, fragrant!

Thank you, I want to make a holiday for the stomach tomorrow, bungle a thread, it’s painfully tasty liquid.
Indeed, instead of milk it will go for buns ...

Lyudochka, thank you very much for the recipe for your paste, I made it for two years in a row, well, I like it very much, I will definitely continue doing it. Do not be surprised that I am writing now, it was yesterday that they embarrassed me that I use recipes, but I don’t say anything, so I urgently decided to improve. Thanks again

Girls, how is it better to cook it? I cooked that year in a water bath, like before the first bubbles, but it boiled for a very long time. And in the end it turned out grainy.

Marina, if you are in the bath, you will have to spend the night in the kitchen. I heated it in the usual way, but I have to stir it all the time, then no problem.

And this year I will again make your pasta, very tasty !!!!! : girl_love: thanks !!! : rose: in the past I didn't eat her much, my daughter-in-law came, she's a nursing mother, sat down and op !! there is almost no pasta !! : lol: i almost: swoon: wow !!! I hope this is enough for me, I do a lot, double batch

Girls, soon Easter again. I was going to make the Tsar's custard. I look, and here there is also a Temka about her. I have been doing this Easter for over ten years. I got the recipe from a neighbor, a neighbor from my grandmother, and my grandmother kept the pre-revolutionary recipe from a yellowed newspaper. I will not retype everything. And I will copy from my old post on a parallel site, suddenly someone will come in handy.
1kg fresh cottage cheese
5 eggs
200g butter
400g non-acidic sour cream
400 to 800 g sugar (to taste)
raisins, vanilla, cinnamon, peeled crushed almonds, and better and more aromatic than apricot kernels.

Cooking method:
Rub the cottage cheese through a sieve, mix with eggs, butter, sour cream. Put everything in a saucepan with a heavy bottom, put on fire, stir constantly with a wooden spatula so as not to burn. When the mass comes to a boil, that is, at least one bubble appears on the surface, remove from heat, put on ice and stir until it cools completely. After that, add sugar (preferably fine), spices, almonds, raisins. Mix everything thoroughly, put it in a pasochny lined with a linen napkin without folds, put in the cold under a press.
This is an old pre-revolutionary recipe. Translated only in grams.
And now here's some valuable tips that aren't in the recipe, but these are my bumpy buds. Bitter experience, so to speak.If you take these comments into account, then everything will turn out as expected.
All products must be of high quality. Cottage cheese and sour cream are not sour, ideally homemade. Sour cream - certainly homemade - is without options. So that the spoon is standing. Store it in no case - the whey will jump up during cooking and you can't squeeze it out with any press. Oil, if there is no trusted home manufacturer, is the most expensive 82% fat. But still soften at room temperature and interrupt with a spoon, so that the whey is separated and drained, if any. Fine sugar or powder, otherwise it may not dissolve to the end and will creak on your teeth. It is better to chop the almonds with a knife. I tried it in a blender - not that: some are very small, some are very large, but I like it better when small pieces of almonds come across. High! Now about the cottage cheese. I buy it on Thursday and put it under strong pressure overnight. The heavier, the better to squeeze out the whey as much as possible. On Friday morning I grind it through a fine sieve. I tried it in the combine. Fast, but big. Better handles. Further, everything is written. By the way, about the pan: I cook in a regular enamel. I interfere, of course, constantly. You can put a divider under the pan, then it will definitely not burn. I do not chill on ice, but in a bowl with cold water. Where can you get so much ice? If all the same the serum has bounced a bit, then it is better not immediately in the forms, but in a towel and under the press. Then by the forms. Again, it is impossible to lay out a linen form (gauze does not add aesthetics) with a napkin completely without folds, so do not be too upset. All. It is possible in the refrigerator under the press. On Saturday we take it out of the refrigerator, take it out of the molds, decorate it and bless it in the church.

Thanks for the wonderful recipe - the Easter is really delicious! Before that I cooked raw - this one is definitely tastier. And special thanks for the idea with the milk cooker - it was prepared not only tasty, but also very simple, with a minimum of effort!

Last year I made custard Easter according to this recipe (though I took it somewhere in the Internet), only a little less sugar. It turned out very tasty ... Now I will do it this way)) Tasty, the shape keeps well (I did it in a sieve), this year I already bought the forms))) I advise everyone)

I have been doing this Easter for 10 years. I found the recipe in some Orthodox cookbook (then there was no public Internet at that time). So it was written there that this Easter is very well stored, we have enough for a week (though from 2 kg of cottage cheese). Does not turn sour. I really like this recipe! And now my bead is flowing down, compacted.

I also made this wonderful and tasty pasta again, added candied fruits, raisins, orange zest, dried cherries and cranberries. It turned out such a delicious !!! I forgot to pour chocolate icing on top))) But it’s sooooo delicious!

Thanks for the recipe! I cook every year! The family looks forward to this Easter every year!

I have a question, I searched the Internet, but did not find it. Maybe someone knows how to make Easter cottage cheese in tins, without gauze. There are traces of it, but I want it as smooth with a pattern as a mold.

how Easter cottage cheese is made in tins, without gauze. There are traces of it, but you want the same smooth patterned as a mold.

it seems to me that you just need to use a thin cotton fabric like cambric instead of gauze, there should be no traces of it.

Easter is very tasty, made with raisins and dried cherries, thanks to the author!

[Luysia]

LuysiaThanks for the wonderful recipe! Loved Easter! And tasty, and not troublesome, and, most importantly, tender, without any lumps! But I overdid it a little)) I put the almonds, but I didn't manage to cut them into slices, so I put it in a blender! And this was a mistake: small pieces of walnut clearly interfered with pleasure ... Well, nothing, next time I'll fix it