Cottage cheese and sour cream Easter with condensed milk

Very tender and flavorful Easter nice beige color with a slightly sour aftertaste of raisins. If using a blender, Easter cooked very simply and quickly. And if the blender in the Arsenal is missing, then the cheese for Easter, you can RUB it through a colander or strainer, and then manually mix with other ingredients

Ingredients for cottage cheese and sour cream Easter:

Cheese - 500g

Sour cream 2%fat - 500g

Jar of condensed milk (you can cook at home regular condensed milk)

Butter - 150g

a half of a lemon

6-7h.l. sugar

1-1.5 tbsp. dried fruits, candied fruits

Take out from the fridge in advance sour cream, butter and cheese to make them warm to room temperature.

Beat blender sour cream and butter, add the cheese and beat again.

In the resulting whipped mixture gently entered boiled condensed milk, then grated grate zest from half a lemon (on average, 1 teaspoon and tablespoon of lemon juice. Whisk until a uniform color.

Try a lot on taste and add the sugar.

My dried fruits, and large fruits like prunes and figs, cut to the size of raisins. Pour into blender and stir with a spoon.

Cover the thick cloth pasochnitsu.

If not, then take a colander and put it in a bowl. Inside spread a thick fabric so that it remained to hang edges.

Pour the mass. Wrap up the end of the matter, cover the mixture with a saucer and put something heavy, for example, a jar of water.

Leave in the refrigerator for 24 hours. After days deployed ready the Passover and tilt it over the dish. Now you can decorate Easter.

When you begin to cut the Passover, use a warm knife, it can be dipped in hot water and wipe with a cloth, and after that to make the cut. Before each cut to do the same.

Be served Easter should only cold.