Caramel easter

Caramel easter

Category: Easter

Ingredients
Fresh cottage cheese, the fatter the better	400 gr.
Sour cream with a fat content of 20% or more	100 g
Butter, soft	100 g
Boiled condensed milk	200 gr.
Walnuts	100 g

Cooking method

• According to this recipe, caramel cottage cheese easter turns out to be tender and moderately sweet, the taste is greatly complemented by chopped nuts.
• The cooking process itself is very simple.
• Rub the curd through a sieve
• 
• Add soft butter. Try it beforehand, poor quality or unpleasant oil will ruin the whole Easter taste.
• 
• Add sour cream and condensed milk. Beat everything well. A more fluffy mass is obtained by whipping with a knife, respectively, with a blender or in a food processor, but in the absence of it, a mixer and even a spoon are also suitable for whipping.
• 
• Add chopped nuts to the mass. I took walnuts, after frying them in the microwave, you can also fry them in a dry frying pan, and then just finely chop them with my hands. It can be crushed in any way possible, but not into dust. Mix everything well.
• 
• 
• Lay out the paste box from the inside with wet gauze in two layers, try to smooth out all the wrinkles as best as possible. Lay out the finished curd mass.
• 
• Tuck the edges of the gauze,
• 
• and placing the load on top. I put the lid of the container on top, and on top of it I installed the container with water itself.
• Put the pasochna on a plate and refrigerate for 12 hours or more, the longer it costs, the denser the Easter will be.
• Periodically drain the protruding liquid, I just put napkins or a paper kitchen towel on a saucer, which perfectly absorb the liquid, and periodically change them.
• 
• After Easter is infused, turn it over on a plate, carefully remove the gauze and decorate as you wish.
• 

Note

I did Easter last year, based on the recipe with
Walnuts sometimes in baked goods and when combined with fermented milk products can give a greenish color, this does not affect the taste of the finished product, if it confuses someone, replace walnuts with any other nuts, preferably almonds.

[Tanyush,]

Tanyush, and I never did a paste with boiled condensed milk. Need to try. Thank you)

[Angela]

Angela, this is a very simple Easter, no troubles, not sugary sweet, because sugar is only in condensed milk, because of the small amount of sugar, the cottage cheese should not be sour, otherwise it will turn out sour, I did it from mine.
Easter is especially convenient for the first time and those who are very busy. And about the quality of butter and boiled condensed milk, I think you don't need to remind me.

Thanks for the idea! I will definitely try this option!

[NadinAn]

NadinAn, Hope, try it for health, Easter is very easy to prepare.

Tatiana, I am interested in your Easter recipe: simple, and most importantly without sugar. And what kind of condensed milk did you use? Thank you.

[ninza]

ninza, Nina, in this Easter I used such condensed milk.

Of those that we sell, I like it the most, and if time allows, I cook condensed milk myself in a pressure cooker. Cook for health.

Tatiana, hello. Yesterday I made your pastry, stands in the fridge resting until Bright Sunday. I didn't find your condensed milk, I cooked Rogochevskaya myself. I tried it on time, it was delicious. Thank you for all the advice, especially for the recipe submitted on time. With the Annunciation!

[With the Annunciation!]

I didn't find your condensed milk, I cooked Rogochevskaya myself.

Ninochka, there is nothing tastier than boiled condensed milk boiled with your own handles!



With the Annunciation!

[Tatyana1103]

Tatyana1103, Tatyana, made caramel easter, minimum effort with excellent result. Very tasty, not sugary, tender.Thank you. Only for some reason I had very little serum, no more than a tablespoon. At first I wanted to cook condensed milk myself, and in order not to waste extremeness, I wanted to cook as many as 4 cans. Fortunately, I saw "Glubokaya" dumplings in the store, bought one jar, and it turned out to be delicious, almost like if you cook it yourself from high-quality condensed milk.

Yesterday, a similar recipe flashed in the tape, only with ordinary condensed milk Easter cottage cheese ("Gourmet School")... Also, I think it will be delicious.

minimum effort with excellent results.

Here I also really liked it, there is such a heat before Easter, and this recipe is a lifesaver.

Only for some reason I had very little serum

The higher the fat content of the products used to prepare Easter, the less liquid leaves. So everything is fine.

saw in the store "Deep" boiled water

I have not met this with us, I will have to look.

Also, I think it will be delicious.

Why not, just take good quality condensed milk.

[Tanechka]

Tanechka, was doing Easter. Cottage cheese was 9%, there was also little whey. One was unsuccessful, the liquid was not glass at all. But this Easter was eaten just like that, the other was first cut, then mixed with liquid. It was delicious. Next time I'll take 2% cottage cheese, I like Easter more dense. Thanks for the recipe!

[klavick]

klavick, Olenka, in the photo you have a wonderful pasta. I don’t understand why there was no liquid at all, I put the masses in Easter with a slice so that there was a small tubercle and under the load in the refrigerator, a whole saucer came running from the little paste, changed the napkin several times. I had my own cottage cheese, and sour cream from the store was 20%, the Easter turned out to be quite dense and kept its shape perfectly for several days. When I want a very dense Easter, I keep it in a mold without taking it out before the consecration.

Tatyana, I also thank you for a very tasty and easy-to-prepare Easter. I had a little liquid, three, four spoons. The recipe is now in my constant piggy bank.

[ninza]

ninza, Nina,

[Tatyana1103]

Tatyana1103, delicious! The best part is that it's not cloying. I cooked condensed milk together with a can in a pressure cooker. Easter from the drushlag kept its shape perfectly, and from the wooden sandbox it was thin. But it was delicious for us

[Ketsal]

Ketsal, Olga,

I cooked condensed milk together with a can in a pressure cooker.

Wah! What is it like? I was afraid of something, sho will tear apart the can and the pressure cooker and the whole kitchen to boot ...

[Zebra]

Zebra, Tatyana, I also cook condensed milk in a pressure cooker. I put the cans on their side, fill them with water so that the cans are completely covered, put them on the fire, then cook in the pressure cooker as usual. 20 minutes after boiling is enough for me, provided that the cans must cool in a pressure cooker and only then get them out of there. I usually cook in the evening, and in the morning I take out the jars of fine boiled condensed milk.

Zebra, Tatiana, I also cook condensed milk in a pressure cooker. I put the cans on their side, fill them with water so that the cans are completely covered, put them on the fire, then cook in the pressure cooker as usual.

Thank you. I'll take a chance. Only I have a multicooker-pressure cooker. I wonder what mode to set there? Maybe "Quenching"?

Only I have a multicooker-pressure cooker. I wonder what mode to set there?

Unfortunately, I don't have such a unit, maybe the girls will tell you

Good afternoon, am I the only one to see extra photos?

[Julia]

Good afternoon, am I the only one seeing extra photos?

Julia, the site had some kind of glitch with the overlay of photos, they promised to fix it, but so far to no avail. It's good that I don't have many recipes, but if, like Angela, it would have turned out to be a complete mess

Yes, unfortunately, there is such a thing, and not only in your recipes ...
Corrected.

[Chef]

Chef, thank you if I find a photo and try to fix the rest of the recipes