First we cook the cream of 8 eggs, crushed 600 grams of sugar, two tablespoons of sour cream. The whole mass bring to a boil, but do not boil. At the end of cooking, add 4 sachets of vanilla. The cooked cream is cool.

In the pre-pressed cheese (1.5 kg), we introduce the cooled cooked us cream,

pine nuts, raisins, softened butter and remaining sour cream. Stir it carefully.

Our family from my grandmother passed on the "legacy" of the wooden form for this Easter.

Our hereditary mould we put a clean dry gauze to straighten her form and put it in our cooked cheese-oil mass. All neatly stamped close hanging from the edges of the form gauze. Then the top put on a little weight ( I had a three-liter jar with water. This design - form-cargo should be placed in the appropriate sized bowl or pan (for draining of excess fluid) and to submit it in a cool place for 10-12 hours.

Next, our Easter cottage cheese take out from the mold, carefully turn over and place it on a nice big plate. All. Bon appetit!