Cottage cheese Easter two-color recipe with photos step by step

Cottage cheese is best used with a fat content of at least 9%. If the cottage cheese is excessively moist, then it should be weighed overnight. To do this, put the cottage cheese in gauze, folded in 2-3 layers and hang it, or put it under oppression. Grind with an immersion blender until a smooth mass is obtained.

Get the butter out of the refrigerator in advance so that it becomes soft, at room temperature. In a separate container, combine the softened butter with condensed milk. Beat with a fork or mixer until a homogeneous creamy mass is obtained.

Add the beaten butter to the cottage cheese and beat it again with a blender until smooth. Divide the mass into two parts. Add cocoa powder and melted chocolate to one, and vanilla sugar to the other. Mix both masses thoroughly.

Assemble the Easter mold and place it on a plate. Fold the gauze in 2-3 layers, wet with water and squeeze out excess moisture. Carefully put the gauze into the mold. Distribute the curd masses according to the shape in any order, slightly tamping so that there are no voids.

Wrap the edges of the gauze to the center and place the load on top in the form of a jar of water. Put it in the refrigerator for a day. The liquid accumulated in the plate should be drained periodically. Remove the finished Easter from the mold and decorate to your liking.