500 grams of cottage cheese
180 g sour cream
sweetener to taste
- Cottage cheese mix well immersion blender, to a smooth and delicate texture. Add yogurt or sour cream (the resulting mass should be dense), vanilla sweetener, mix well.
- Share the curd mass in half. Add kerob to one half ( in order to make 2 colored pasha). Add dry cherry to each part and mix well.
- I cooked in a special detachable mold for Curd pasha. We fill the form with gauze, spread the resulting curd mass, it must be well compacted. Top put the load (I put the container with water) and leave overnight in the refrigerator. ⠀
- In the morning (or after 10 hours) we take Curd pasha out of the form. You can sprinkle with grated chocolate and nuts.
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