Easter

Honey cheese paste with dried fruits

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. Cut the dried fruits into small pieces.
3. Remove the zest from the lemons with a fine grater, squeeze out the juice. Pour lemon juice mixed with rum (or tea) over the dried fruits. Sprinkle with zest, mix. Cover the container with the mixture with a film and put it in the refrigerator for 2 hours.
4. Beat butter at room temperature with honey into a lush foam. Gradually mix this mass with cheese. Add dried fruit with peel to the curd mass.
5. Cover the paska mold with one layer of cheesecloth, spread the curd mass, pressing it with a spoon. Close the bottom and put the paste in the refrigerator for 1-3 days. Before serving, turn the mold over on a plate and remove the cheesecloth.

Category: Easter, Recipes for the holiday, Easter recipes

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