Cheese Easter custard
Composition / ingredients
10
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Rub the cottage cheese through a sieve.
Step 3:
Grind eggs with sugar. Pour into the cottage cheese.
Step 4:
Add sour cream. Mix and put on low heat, preferably on a divider. Heat, stir from time to time.
Step 5:
Add washed and dried raisins.
Step 6:
Bring to the moment when the mass warms up well and begins to bubble. Remove from the stove, cool.
Step 7:
Prepare the mold: cover with gauze in 2 layers, insert the mold into the container so that the whey drains and lay out the curd mass. Close with gauze, put the oppression and leave overnight to form.
Step 8:
Decorate the cheese Easter and keep it cold until the Bright Sunday of Christ!
Calorie content of the products possible in the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
