Ginger cheese paste with condensed milk

We cook like this:
1. Cover the colander with a kitchen towel or gauze folded in several layers. Put the cheese there, cover the hanging edges with gauze, put the colander in a larger container. Place a plate on top of the gauze, and place a load weighing 2-3 kg on it. Leave for at least 4 hours so that the excess liquid drains.
2. Pour nuts in an even layer on a baking sheet and place in an oven heated to 160 °C for 10 minutes. During this time, mix several times. Cool the nuts, then finely chop them with a knife or blender.
3. Grind the cookies to the state of crumbs. Mix nuts and cookies, season with cinnamon.
4. Rub the squeezed cheese through a sieve. Heat boiled condensed milk in a water bath so that the mass becomes more fluid. Mix cheese with condensed milk and lemon juice.
5. Whip the cream into a lush foam and mix it into the cheese mass. Cover the form with a film or cheesecloth, lay out the curd mass, sprinkle with a thick layer of cookie crumbs with nuts, knead with your hands. Cover with a film and put in the refrigerator for 1-2 days. Before serving, turn the strip upside down on a plate.

Category: Easter, Recipes for the holiday, Easter recipes

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