Other types of dried fruit and nuts may also
be used successfully in making this dessert.
Pour the milk into a large heavy-based saucepanand stir in the sour cream.
Whisk the eggs lightly and add to the milk:
Mix well the milk, sour cream, and eggs. Then heat the mixture slowly on low
heat, gently
stirring it with a wooden spoon so that the milk doesn't stick to
the base of the pan. Turn the heat off when large bits of
cottage cheese start to form. Do not boil: keep the mixture's
temperature at 85-90° С:
Line a
colander with muslin or cheesecloth so that it overlaps the
sides. Pour off the whey, collecting the cottage cheese gently
in the colander. Gently pull up the corners of the cheesecloth
so that it hangs like a bag, twist the cloth to remove the
excess liquid:
Leave
the bag to hang over the sink for
20-24 hours so the weight of
the cottade cheese releases more liquid:
Chop the nuts and dried fruit and mix with
the cottage cheese adding grated nutmeg:
Use a
biscuit cutter to shape individual servings for better
presentation. Serve with honey:
