Citrus Easter with jam (raw)

[Try it !! Are you not sweet? Add sugar. Not all at once]

Citrus Easter with jam (raw)

Category: Easter

Kitchen: Russian

Ingredients
home / market cottage cheese (from medium fat to fat)	1 kg
cream, more than 30% fat	150ml
butter	100gr
yolks	5 pieces
proteins	2 pcs.
orange jam / confiture	1,5 cups / 330g
zest of 1 lemon
orange Cointreau liqueur or lemon Limoncello **	2st. l.
sugar * (see note)	50gr *
vanilla sugar	2h l.

Cooking method

• 
• Get ready. Because cooking such dishes should be enjoyed. From the process itself and not think about how to finish it faster. Get out your bowls / ladles, jars, spoons, sugars and preserves. Arrange, admire, imagine what you will now be like in the best culinary programs and forward. Figs with her with a mountain of dirty dishes!)))
• 1. Curd should be "squeezed out". And do not whine that you are lazy and in general he is not so wet at all. Said - to squeeze! Or into the corner. Easter or where? So we will make ritual dishes ritually. So. We don't need extra moisture in Easter. Therefore, we line the colander with a cloth and insert it into a saucepan (or put it in a bowl, if it has legs). Cover the cottage cheese with a plate and load a 5 kg load onto it. Five liters of water is ideal and weighing, and if it breaks down, you will not drown on the eve of a bright holiday))). Press for 4-6 hours.
• 
• Half a glass flowed from my fat country cottage cheese, which seemed to me straight dry and barely picking. You can also squeeze it a little later in the fabric with your hands - it will flow, I guarantee.
• 
• 2. Rub the curd. Rub through whatever you want, but you cannot avoid this procedure if you want a homogeneous, tender, pasty curd mass.
• 
• I have a purée machine. This unit looks like this and has two removable disks:
• 
• 
• In the absence of such gravity pots, a colander, sieve, Teskomovsky press for mashed potatoes, etc. will go.
• 3. Plunge into your curd "worms" citrus jam. I had Zuegg, where for 100g of fruit product 30g, sugar 55g. On Easter with this jam, you need to add sugar because it will be really savory. With homemade jam, you may not need it.
• 
• 4. Beat with a mixer. Try it !! Are you not sweet? Add sugar. Not all at onceAdd cream, lemon zest, vanilla sugar and beat again. To be lush and uniform. About sugar. Taste directly, several times Must be for your taste - good sweet (still diluted with yolks and butter). This problem is due to the fact that everyone will have different jam. And tastes are different. Therefore, we do not need punctures.
• 
• 5. Beat butter uniformly and preferably more fluffy with yolks, add curd mass, 2 tbsp. l. liqueur and beat all together well and magnificently with a mixer.
• 
• 6. Squirrels should be whipped into a foam and also added to Easter, but I usually do not. Somehow I don't like them, but you can if you want. Stir in the whipped egg whites.
• 
• 7. Lay the pasta pot with gauze, put the curd mass in it, close the ends of the gauze on top (this is the future bottom) and put it in the cold for 8-10 hours.
• 
• The bowl should be in the bowl / plate because a lot of "juice" will flow. Do not ram with anything, do not support it with a load, otherwise it will be dry and fluffy. Subsequently, when removing the Easter from the mold, put it first on a paper towel folded several times. The "crown" will need to "get wet" because the largest amount of serum has accumulated there.

The dish is designed for

2 pieces as in the photo

Time for preparing:

16 hours

Note

* Sugar will have to be adjusted, its amount is approximate, because the sweetness of the jam is very different for different manufacturers and housewives.

** Initially, the recipe was designed for raspberry jam and raspberry liqueur, which you won't find here with fire during the day. The recipe from the Gastronome's book "About eggs and milk" is taken as a basis. With raspberry jam, I think. which will also be very tasty, but the liqueur should still be combined with fillers, in my opinion. Therefore, I replaced the jam and Easter turned from Pink to citrus))). Although there is no fish and cancer. You are free to do as you see fit))).

Bookmark, definitely! And then I will persuade myself: "Do nnada!"

[Scarecrow]

Scarecrow, Thanks for the recipe, bookmarked.

How I love curd pastry! Every year I do it! But I do not wipe it, but with a blender. Also good. I only make cottage cheese for these purposes. Faster the holiday!

[ang-kay]

ang-kay,

A blender, by the way, is also a very successful option. Something about a blender flew out of my head. The most important thing is to remove the graininess. And in what way is not so important. The only thing is that it must be used BEFORE the jam (almost all orange jam is with zest and we will chop it in puree. Although - why not)))) and with the addition of cream, otherwise the cottage cheese simply does not whip (thick).

Sugar mixed up (wrote for a double rate of products). It's better not to have enough sugar with sugar))).

we will make ritual dishes ritually

This is what I will carry to people!

And I will definitely make this Easter, but ... not for Easter, because this year I am not baking cakes - we are going to travel. But the recipe fully meets my ideas about the beautiful And it is citrus!

I'm in a blender with butter. I don't add cream at all. so that it is not so oily. And then candied fruits. raisins, chocolate drops. But she never added jam. Need to try. Natasha, if you do it with a blender, then you kill two birds with one stone: there are no lumps and is whipped right away.

This is my

What I like is not a large (relatively) content of butter, and what not - it's raw eggs .... Oh, it's good for you in the village, but I'm afraid of the store ones. I even make your tiramisu, process the yolks in a water bath (
I'm a slowpoke! You can probably beat the yolks in a water bath, then add oil there, what do you think?

[Natasha,]

A very interesting recipe for Easter. By the way, I have raspberry liqueur, I just have to buy raspberry jam. Natasha, Do you need to remove the seeds from raspberry jam?

[Natasha,]

A very interesting recipe for Easter. By the way, I have raspberry liqueur, I just have to buy raspberry jam. Natasha, Do you need to remove the seeds from raspberry jam?

Yes, raspberry jam must be wiped and bones removed. But who said that this is a strict rule?))) If they do not bother you, then you don't have to worry. I wouldn't. to be honest. I'm okay with raspberry bones))).

marina-asti

I would be less afraid of shops than home ones, because production is a mandatory and thorough veterinary control.
Well so boil the yolks here too. Who's stopping you?))) Nothing terrible will happen. they do that often.

[Scarecrow]

Scarecrow, you will have to try!

[Joy]

Joy,

Oh, I forgot to ask, what kind of raspberry liqueur? Marie Brizard? Shambord? Oh, I also want an Agu raspberry liqueur. I left to look for Internet shops!)))

[Nata]

Nata, thanks for the recipe!
And some with citrus components are even tastier
May I have a question?
I buy fresh country cottage cheese. You have to eat it right away, because the next day its taste already changes
How does he behave in EASTER? Sugar preserves it?

[Irina Dolars]

Irina Dolars,

I would not say that sugar cans. At least that amount of sugar. Then you have to do either boiled Easter or .... I don't know. Rather, it preserves liqueur, which has 40% strength. You can also 3 tbsp. l. add.

Yes paired with alcohol

Nata, maybe it's just my cottage cheese that behaves like that?
Have you noticed this for yours?
Somehow I don't want to cook

[Irina Dolars]

Irina Dolars,

Mine is stored for 3 days and is very tasty.Maybe something seasonal? Now there is usually a mass calving, maybe because of this?

[Scarecrow]

Scarecrow,
Natasha, thanks! I will have to do it))) I don’t have a rub, only an ikeevsky press. And if you do it with a blender, is it a "foot"?

[Antonovka]

Antonovka,

With your foot. She mash cool (there will be no grains), although she does not really agree that she is beating. The mixer beats more luxuriantly.

[Scarecrow]

Scarecrow,
So, I first rub it with my foot, and then beat it with a mixer))

[Scarecrow]

Scarecrow, you will have to try!

Marin, I will support Natasha, Easter on boiled yolks is super! I rub it with butter

[Nata]

NataAs I love cottage cheese, the orange-lemon addition is just a godsend: yes: thanks for the recipe!

This is what I will carry to people!

And I will definitely make this Easter, but ... not for Easter, because this year I am not baking cakes - we are going to travel. But the recipe fully meets my ideas about the beautiful And it is citrus!

Me, too, as you can see, not quite for Easter))).

I wanted to develop the topic a little, but it flew out of my head. About ritual. Oh, how I love this whole thing, although I am an atheistic person. I don’t sacred Easter cakes and eggs, I don’t celebrate Easter as such and I don’t feel like a holiday. Rather, I pay tribute to tradition, I invite children. The process of making cakes for me is exactly the process. Not the end result. It somehow tunes me up a lot: my little "jumps". There you have to buy saffron in six months, slowly cut candied fruits into smaller pieces (each - into four more pieces), chop dried apricots and soak them in a fragrant expensive liqueur, dig in the Khlamovna in search of special cake forms, etc.))) But for cottage cheese, there is also your fetters. For example, I have a special filter-weighing cloth. I do not use it in training (in the photo - a special fabric bought in Germany !! for weighing cottage cheese. Dense flax, in my opinion. Tin, even this is sold there))). But for the "pass" curd Easter I cut off a piece of ... homespun canvas. I have a roll of such a canvas and I am saving it like the apple of my eye. He is over a hundred years old. I got it from my grandmother, and she got it from her grandmother. And for such purposes, I ritually take out this rag and line it with forms))). I tell the children with aspiration (the main thing is to give it right!)), They goggle with an excess of emotions, hoping, probably, to see from her the glow of millennia))). The only thing for which I did not mind cutting off a piece. For some reason ....

I tell the children with aspirations (the main thing is to give it right!)), They already gaze at the eyes of an excess of emotions, hoping, probably, to see from her the glow of millennia)))

This is so precious!
How I missed it as a child

Oh, I forgot to ask, what kind of raspberry liqueur? Marie Brizard? Shambord? Oh, I also want an Agu raspberry liqueur. I left to look for Internet shops!)))

I have Magic dance liqueur (raspberry). I'm not delighted with him, but since I got it for nothing, it's good that I have it. I use it for baking.
I also have nothing against raspberry pits, but my husband says that they get stuck in his teeth. True, in such a ratio with cottage cheese, there are not so many bones and bones will come across to get stuck ...

This is so precious!
How I missed it as a child

I met with exactly the opposite opinion from the girl: my mother got bored with her meals as it should be with knives and forks, her ceremonies, etc. As soon as she began to live separately, a salad from a basin with a spoon in front of a computer. Like this...

[Irina Dolars]

Irina Dolars, Irish, I myself make cottage cheese from homemade milk, I immediately transfer it to a container with some kind of vacuum window (I bought them in your house, different sizes, so cool, everything is stored in them great!). So, maybe because of the container, of course, but my cottage cheese can stand in the refrigerator for 5 days and I open it as if it had just been made !!!
Once I forgot a bit of cottage cheese in a container for as long as a week, I open it, I think, well, there must be a horror, but the cottage cheese is straight from the tin!
marina-asti, Marish, I always add custard yolks to the paste (I also make custard in tiramisu and mix it with mascarpone), I'm also afraid of raw eggs, although the chicken is homemade!

This is so precious!
How I missed it as a child

I met with exactly the opposite opinion from the girl: my mother got bored with her meals as it should be with knives and forks, her ceremonies, etc. As soon as she began to live separately, a salad from a basin with a spoon in front of a computer. Like this...

that's exactly how it turns out for some reason in life, girls

[eye]

eye,

You mean that Manka is at home - Vanka is not and vice versa? Who needs it - that didn't have it, who doesn't need it - everyone had it?

[eye]

eye,

You mean that Manka is at home - Vanka is not and vice versa? Who needs it - that didn't have it, who doesn't need it - everyone had it?

alas, and ah, Natasha.
either, so that life does not seem like honey, or as an incentive and motive for the development and accumulation of one's own life experience, or there is still some sense in this that we do not yet understand.
why? patamushta!

What I like is not a large (relatively) content of butter, and what not - it's raw eggs .... Oh, it's good for you in the village, but I'm afraid of the store ones. I even make your tiramisu, process the yolks in a water bath (
I'm a slowpoke! You can probably beat the yolks in a water bath, then add oil there, what do you think?

You can replace chicken eggs with quail eggs and are not afraid of anything !!!

[E. V. A. 75]

E. V. A. 75,

Outdated information. Salmonella is everywhere!)))

[E. V. A. 75]

E. V. A. 75,

Outdated information. Salmonella is everywhere!)))

But in quail it is very rare. And you candied fruits, nuts do not add grams?

[E. V. A. 75]

E. V. A. 75,
Nope. But who forbids you to do this?))

As for Salmonella, it is most often brought to birds through compound feed, so it thrives in poultry houses, and in households only those who feed chickens and quails with chemistry

[Scarecrow]

Scarecrow, as I understand you, about the "process". I am also a completely non-religious person. But on Easter I always bake cakes, make cottage cheese Easter and paint eggs. In memory of grandmothers, as a tradition. Unfortunately, the family history has developed in such a way that from none of them I got neither an old pasta, nor a recipe for "the very same". When both died, I was still too young to ask, and the kitchen things I desperately needed went to my armless cousins ​​who never cooked anything cooler than sausages and pasta in their lives
Thanks to the bread maker, I almost found the cake I was looking for, and I hope your Easter will be like grandma's.

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[Natalia]

Natalia, Congratulations

And when I had time to "fight both at dances and dive into fountains!" (C))))

Thank you very much for your trust. True, not a single "performer" of the recipe has yet. All at a low start before Easter))).

[Scarecrow]

Scarecrow, Natasha! Congratulations!

Everyone is at a low start before Easter

So it is, so I put my eyes on her, tomorrow we'll start!

[Scarecrow]

Scarecrow, Natasha, congratulations!
I also took the recipe in the bookmarks. On Friday, the cottage cheese will arrive - I will cook your pasta!

[Scarecrow]

Scarecrow, about! Found it! Congratulations!
I smell and won't get to the performance, but after the weekend I will somehow do it!

[Nata]

Nata, Congratulations! Hurrah!

Natashik, with a well-deserved victory 🔗!!!
And the results of the execution of the recipe will soon sprinkle

[Scarecrow]

Scarecrow, Natasha, congratulations on the Victory !!!!!

[Scarecrow]

Scarecrow, Natochka! Delicious! Thanks for the recipe ... it turned out for me what I need - the most delicate, not very sweet, with a light lemon bitterness. : girl_dance: Today I made half of the norm, did not fit into the pasochnitsa a bit ... now I was drinking my Cypriot tea with hot bread "Ivan-tea" and Citrus Easter (well, with that ... what was left). I got a triple pleasure !!!

[Borisyonok]

Borisyonok,

Hurrah! On such a glorious holiday, everything should work out!

[Scarecrow]

Scarecrow, Natasha!With the victory! For so many years and delicious recipes. which are in use by many, the first medal! : rose: Congratulations!

What I like is not a large (relatively) content of butter, and what not - it's raw eggs .... Oh, it's good for you in the village, but I'm afraid of the store ones. I even make your tiramisu, process the yolks in a water bath (
I'm a slowpoke! You can probably beat the yolks in a water bath, then add oil there, what do you think?

Today I made a citrus cottage cheese Easter and completely eliminated the yolks with proteins))). That's all the solution to the issue))).

[Tus]

completely excluded yolks with proteins

The difference is very noticeable Tus ?