Curd Easter with condensed milk and peanut butter

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Curd Easter with condensed milk and peanut butter is a traditional Easter table dish. Products for this dish need fatty - cottage cheese is at least 9% (preferably more), butter - 82%. In general, the fatter the dairy products, the more tender the consistency of the finished dish. And that means - the tastier our curd Easter will be.

Peanut butter can be cooked on its own or ready-made. I advise you to choose the one in which there are small pieces of peanuts, so the texture of the dish will be varied.

Among other things, you will need a piece of gauze and a pasochnitsa, which, if absent, will be replaced by a deep sieve. The traditional wooden pasochnitsa consists of four plates on which the letters "ХВ" - "Christ is Risen!" Are carved. These letters are stamped on the finished Easter.

The dish is not cooked for long, but remember that the curd Easter should stand under oppression for about 12 hours - whey will come out of the curd.

Together with Easter cakes and colored eggs, Easter cottage cheese with condensed milk and peanut butter can be blessed in the church.

Time for preparing: 30 minutes (the dish will be completely ready in 12 hours)

Servings Per Container: 6

Ingredients for Easter cottage cheese with condensed milk and peanut butter

400 g of 9% cottage cheese;
250 g of condensed milk (8.5%);
100 g butter;
65 g peanut butter;
150 g of candied pineapple;
vanillin or vanilla sugar.

The way to cook Easter curd with condensed milk and peanut butter

So, we choose the best cottage cheese on the market - dry, without lumps. To achieve a delicate, creamy consistency, wipe the cottage cheese through a fine sieve twice.

Next, add the condensed milk to the curd, we also select it carefully. Unscrupulous manufacturers often, under the guise of condensed milk, sell something incomprehensible - fluid and very liquid. High-quality condensed milk should be thick, if it is difficult to find one, take boiled.

Softened butter cut into cubes. Add peanut butter and butter to the bowl, pour a pinch of vanillin or vanilla sugar. Although for this case, you can also get a vanilla pod in a spice shop. The shell of the pod itself will not be needed, but the scraped-out grains will give the dish a magical aroma.

Thoroughly rub the cottage cheese with condensed milk, butter and paste until a thick, homogeneous mass is obtained. Cut multi-colored candied fruits into small cubes, add to the rest of the ingredients.

A piece of gauze or kisei is wetted with cold boiled water. Wet the gauze or sieve with wet gauze, spread the curd mass, put a small load on top, put the sieve in a bowl so that there is room for whey to drain.

We remove the bowl on the lower shelf of the refrigerator compartment for about 10-12 hours. In general, our cottage cheese Easter with condensed milk and peanut butter is ready. It remains only to wait.

On the festive plate we turn the finished Easter wide side down, carefully remove the gauze.

We decorate the dish with finely chopped candied fruits and dried fruits, nuts will also be welcome.

We serve Easter cottage cheese with condensed milk and peanut butter on the festive table along with other traditional dishes of the Easter table. By the way, according to Russian tradition, cottage cheese is cooked only once a year.

Happy holiday to you!