Preparing for the holiday: how to make Easter
If in your family it is customary to celebrate Easter,then, for sure, the grandmother or mother was telling and showing how to make Easter. The dish, which has the same name with a holiday, and is prepared only once a year on this day, is prepared from cottage cheese.
As a rule, cottage cheese requires the presence ofa special form for its preparation, but if the house does not have pasochnitsy, Easter cook, for example, in a salad bowl. The classic pasochnitsa has the form of a truncated tetrahedral pyramid, and can be disassembled into its component parts in order to make it more convenient to extract the contents from it.
Easter are of two types: raw and boiled, and differ in the technology of production and the shelf life of the finished product. Of course, boiled Easter can be stored much longer.
Both kinds of Easter are prepared from the freshest andquality cottage cheese. It should have a uniform consistency, and also in curds there should be no yellow and white solid impregnations. And if you know how to prepare Easter from sour cream (adding sour cream to the milk, and putting it on the steam bath, you can independently get cottage cheese from it), then you will be absolutely sure of the quality of the home cottage cheese.
For cooking raw Easter (cold way),Cottage cheese should be carefully wiped through a sieve, to give it an absolutely homogeneous consistency, and add a soft butter to it. If you ever were told how to make Easter, you probably noticed that the recipes are very different from each other. Some people prefer, in addition to butter, to add dense fatty sour cream to raw Easter, and someone pours creamy creamy creamy oil. In addition to the above products in Easter, you need to add sugar or powdered sugar, well, and further ingredients - this is the most zest, which can be different in different Easter recipes.
If you decide to cook Easter from cottage cheese,be sure to stock up with raisins, various candied fruits, chocolate, hazelnut, almonds, walnuts, cocoa powder, raspberry or strawberry jam, cardamom, baden, nutmeg and vanilla. All this can be used to prepare the curd pasta, and exactly which foods you will add to the dish, depends only on your taste, the wishes of the household, the preferences and the availability of this or that ingredient in the house.
By the presence in Easter of different components, theirthey are also called differently. There is Easter chocolate (in the curd cheese add small pieces of chocolate, raisins and nuts, you can have cocoa), Easter is pink (its color is determined by raspberry or strawberry syrup that is added to the dish), Easter royal, Easter royal, easter vanilla, Easter nut , Easter honey. In a word, there are a lot of varieties of this dish, but if you know how to make Easter in a cold way, cooking of boiled Easter for you will not be difficult.
Cooked Easter cooks a little longer thanraw. But it can be stored in the refrigerator for a week, and it will not lose its flavor and will not deteriorate. Wiped cottage cheese, which has already added butter, cream (sour cream), raisins, nuts, etc., is heated on low heat until the bubbles appear. You need to heat the mass, stirring it constantly. As soon as the bubbles appear, the pan with the turom mass quickly cool and spread into a mold.
And with cold, and with a hot way of cooking Easter, the finished mass is spread out in a dampened gauze or muslin shape, put under oppression, and put out in the cold for 12 hours.
Now you know how to make Easter with anywell-known manner, with any fillers, and at the same time get a nutritious and tasty dish.