Easter cottage cheese - cooking recipes.
Cottage cheese Easter is traditionally made in the form of a four-sided pyramid, which personifies Golgotha. Therefore, in pre-revolutionary times, every family had a beekeeper - a collapsible wooden form of four planks. Now you can hardly find those old beekeepers, but they began to be released again due to growing demand. Please note that the letters “ХВ” (Christ is risen) were carved on the inside, as well as traditional images: a cross, a spear, a cane, sprouted grains, sprouts and flowers - symbols of the suffering and resurrection of Christ. All this is imprinted on Easter and gives it a solemn, festive look.
Easters are raw, boiled and custard. Although they are similar in composition and taste, they are made in different ways. Raw Easters are easier to prepare, but boiled and custards are stored longer (in the refrigerator for a week), in addition, raisins can be added to them, from which raw Easter will quickly turn sour.
It is very important to choose cottage cheese for Easter - it must be fresh, dry and uniform. In order for the curd mass to be airy, the curd must be held under oppression so that the glass has excess moisture, and then rubbed through a sieve (preferably twice). Do not pass cottage cheese through a meat grinder - it turns out to be crushed and viscous.
Spices - cardamom and star anise - will give a special aroma to Easter. In addition to candied fruits and walnuts You can also use raisins and almonds.
Church curd Easter.
There are many recipes for preparing Easter, but do you know how a real church Easter is prepared? We offer you a recipe from the church cookbook, according to which you can cook a real Easter, juicy and rich, in compliance with all traditions.
A real church Easter is prepared from the following ingredients:
2 kg cottage cheese
10 eggs
400 g butter
700 g sugar
400 g sour cream
100 g almonds
100 g seedless raisins
vanillin - to taste.
Easter is prepared as follows:
1. Rub cottage cheese with butter through a sieve, add eggs, sour cream and mix thoroughly in a large bowl.
2. Put the bowl of Easter on medium heat and bring the mass to a boil, stirring it continuously with a wooden spatula so that it does not burn.
3. As soon as the mass reaches a boil, immediately remove it from the heat and cool it as quickly as possible, continuing to stir continuously.
4. Add sugar, vanillin, raisins and almonds to the cooled mass, mix well, put in a pastry box, tamping the mass tightly, put a saucer with a load on top and refrigerate for a day.
Bon appetit and Happy Easter!
Author Olga Ryvkina
Recipe for Easter cottage cheese custard.
Curd Easter - a traditional dish on the table on the day of the celebration of the Great Easter. A real delicacy that both children and adults love is not difficult to prepare.
To prepare Easter cottage cheese custard, you will need:
Fat cottage cheese, 1kg
- butter, 200 gr
- eggs, 5 pcs
- sugar, 200 gr
- vanilla sugar, tea spoon
- cream 10-20%, 400 ml
- nuts, candied fruits, raisins, 100 gr each
From the products above, you can make 2 Easters of medium size (about 12 cm in diameter).
How to cook Easter cottage cheese custard:
Cottage cheese must be passed through a meat grinder or through a fine sieve so that it becomes homogeneous.
Heat the butter a little until soft (do not drown!), Add to the cottage cheese.
Separately, beat the eggs with sugar and vanilla sugar, add cream, stir everything until smooth, put on a gentle fire. Bring the mixture to a boil, stirring constantly - the mass should thicken slightly.
The egg mixture remains to cool, at this time we mix the curd-butter part with candied fruits, raisins and nuts. Of course, all dried fruits must first be washed and dried, finely chopped if necessary.
Then all the ingredients are mixed, Easter is laid out in a special form for Easter, in which there are holes for excess liquid to flow out, previously lined with gauze (you can use a colander). Gauze should be folded in several layers, the edges must certainly hang from the edges of the dishes. When Easter is laid, the edges of the gauze are wrapped, the form is placed in a certain container, large in size - you need to place a load on top, and whey will drain from Easter.
The form in the bowl, together with the load, is sent to the cold for 12 hours. After this time, the gauze unfolds, the form is turned over, the Easter is removed from it onto a plate. You can decorate the dish with candied fruits and nuts.
Author Tamara Chumakova
Custard Easter " Delicate cottage cheese”.
Custard Easter “Gentle cottage cheese” is prepared from the following ingredients:
Market cottage cheese - 500 g
egg yolks - 2 pcs.
sugar - 0.5 tbsp.
milk - 2.5 tbsp.
butter - 100 g
vanilla sugar - 1 tsp
colorful candied fruits - 100 g
chopped walnuts- 2 tbsp.
How to cook tender custard easter:
1. Squeeze the curd through two layers of gauze, then wipe through a sieve.
2. Rub the yolks with sugar, pour in the milk. Put the mixture on water bath and heat, stirring, until thick (do not boil).
3. Pour the hot mixture into a large bowl, add the butter, stir. Add vanilla sugar, candied fruits and walnuts. Stir again.
4. Add cottage cheese to the mixture in small portions, mixing thoroughly each time.
5. Fold the mass into a gauze bag and hang for 10-12 hours.
6. After that, transfer the curd mass to the pasochnik, give it desired shape and decorate.
Recipe raw easter in the old fashioned way.
For all Christians, Easter is a great holiday, but it is especially loved and revered by the Orthodox. The onset of Easter marks the end of Lent, so for Easter table It is customary to cook a wide variety of dishes.
However, Easter has main attribute- this is a cottage cheese Easter or Easter cake and colored eggs. In former times, it was difficult to imagine a festive Easter table in an Orthodox family without curd Easter, sometimes even several types. The main component of this dish is pureed cottage cheese, which is mixed with butter, sour cream or cream, eggs and sugar, and vanillin (vanilla sugar) is added for flavor.
The recipe for raw Easter in the old way requires high quality products: cottage cheese is only fresh, not sour, it must be kept under pressure so that excess whey is glassed; butter should be unsalted, soft and plastic; sour cream and cream are taken with a 30% fat content, and granulated sugar is fine and white.
The old recipe for raw Passover also calls for the curd to be carefully rubbed through a sieve to avoid grains in the Passover. Butter should soften at room temperature, for which it must be taken out of the refrigerator 1.5-2 hours before cooking Easter. In no case should you dissolve the oil when heated.
Raisins, candied fruits and dried apricots, which are usually added to Easter cottage cheese, must be thoroughly washed and dried. Sometimes cardamom and star anise are also added for flavor, which must be ground very finely.
To cook raw Easter in the old fashion, you will need:
Curd - 800 g
egg yolks - 4 pcs.
heavy cream - 1.5 tbsp.
sugar - 150-200 g
butter - 200 g
salt - a quarter of a teaspoon
vanillin
raisins, chopped candied fruits and dried apricots - 1 tbsp.
Raw Easter in the old way is prepared like this:
1. Carefully wipe the cottage cheese through a sieve.
2. Whip the cream with half the sugar.
3. Beat the softened butter with the remaining sugar, egg yolks, vanilla and salt.
4. Very thoroughly mix the cottage cheese with the butter mixture, adding raisins, candied fruits and dried apricots (optional).
5. When the consistency of the mass becomes homogeneous, add the cream and mix again.
6. Line the Easter mold (pasochnik) with slightly damp gauze, lay out the curd mass, covering it on top with the edges of the fabric, put a load on top and refrigerate for 6-8 hours.
7. Release the finished Easter from the mold and decorate as desired.
Cottage cheese Easter with semolina.
It is difficult to imagine the Easter holiday without the traditional Easter cake on the table. Over the years, many recipes have appeared that have turned it from plain bread with raisins in a very delicious cupcake or a casserole. Cottage cheese Easter with semolina is prepared very simply and quickly, but even the most capricious gourmets will appreciate its taste. The cottage cheese contained in it makes it not only very tasty, but also healthy.
Cottage cheese Easter with semolina is prepared from the following products:
Soft cottage cheese - 600 g
semolina - 10 tablespoons
eggs - 4 pcs.
butter - 100-150g
lemon - ½ pc.
vanillin or vanilla sugar - to taste
sugar - ½ tbsp., but more is possible
salt - to taste
soda - ½ tsp or a little less
Cottage cheese Easter with semolina is prepared as follows:
1. Rub the cottage cheese.
2. Separate the proteins from the yolks. Beat egg whites separately with a pinch of salt.
3. Beat the yolks, cottage cheese, sugar and vanilla sugar or vanillin, slowly add the melted butter, whisking the mixture. Then add egg whites while continuing to beat. If the dough is too liquid, then add semolina if too thick - milk.
4. Ready dough pour into prepared molds. They can be oiled, but it is better to use parchment paper - it will be easier to pull out, and the calorie content of the dish will not increase.
5. In a preheated oven, bake at a temperature of 180-200 degrees for about 50 minutes. 10 minutes before the end of baking, reduce the temperature in the oven to 160 degrees.
Cottage cheese Easter with semolina turns out to be quite soft and crumbly. It can be served as a traditional Easter cake, covering with fudge from beaten eggs with powdered sugar. Fondant can be different, its choice depends on the desired result. We offer you several simple recipes, which will help to make the Easter cake beautiful and festive.
If you want the fondant to be soft and not harden or break when you cut the Easter, beat the whole egg with sugar until the sugar is completely dissolved.
Hardening white fudge can be made from egg whites(1 PC.), powdered sugar(50 g) and lemon juice (1 tablespoon). First you need to beat the whites, and then gradually add the powdered sugar and lemon juice. In order for the fondant to lie evenly and quickly harden, it must be applied on a still warm Easter.
You can replace fudge with white icing, for the preparation of which you will need 100 ml of milk, 100 g of sugar, 1 tsp. cognac (liquor). All ingredients are dismounted and simmered until the mixture begins to resemble syrup. After being applied to the Easter cake, the syrup hardens, turning into a glaze.
We hope that our recipe will decorate your table and give pleasure to you and your loved ones. In addition, cottage cheese Easter will not harm the figure at all, since its calorie content is only 177 kcal per 100 g.
Royal cottage cheese Easter.
Almost every housewife has her favorite Easter recipe. There are many varieties of them: royal, pink, chocolate, nut, Easter with raisins and so on. All the variety and not list. main ingredient real Easter - cottage cheese. Sometimes Easter cakes are called Easter, but this is not true.
It is better to cook cottage cheese yourself, then Easter will turn out tastier. Homemade cottage cheese can be made from store-bought milk. You can cook cottage cheese different ways, but the main thing is that it should not turn out very sour, dry, and at the same time be without grains. In addition to cottage cheese, sour cream, eggs, butter and sugar are put on Easter. Products must be the freshest, sour cream - thick and oily. Additional Ingredients may be raisins, candied fruits, nuts, dried apricots, prunes, lemon peel, cardamom, vanilla, cocoa, cinnamon.
To cook the royal cottage cheese Easter, you will need:
Curd - 1 kg
eggs - 7 pcs.
sour cream - 400 g
sugar - 250 g
vanillin - 1 package
butter - 200 g
raisins - 150 g
almonds - 100 g
dried apricots - 100 g
hazelnuts - 100 g
How to cook Easter royal curd:
1. We take soft cottage cheese, without lumps, wipe it through a sieve twice.
2. Add sour cream, softened butter, sugar and vanillin to the cottage cheese. We mix everything.
3. Put the pan with curd mass on the fire and constantly stir until it becomes homogeneous and begins to puff.
4. Then add eggs to the curd mass - one at a time, mixing the mass well each time.
5. Wash dried apricots and raisins and pour boiling water for 15-20 minutes. Then we discuss. Add to curd mixture, stir.
6. Hazelnuts and almonds are lightly fried and chopped. Add to curd mixture, stir.
7. We take a sieve (or a pasochnik or other form for Easter), cover it with gauze in two layers and pour out our curd mass. We wrap the edges of the gauze crosswise and put it under oppression, then in the cold for a day, at least.
Royal cottage cheese Easter.
To prepare the royal cottage cheese Easter, you will need:
Curd - 500 g
chicken eggs- 2-3 pcs.
sour cream - 200-250 g
powdered sugar - 70-100 g
butter - 100 g
candied fruit - to taste
almonds - to taste
raisins - to taste
How to cook royal curd Easter:
1. So, we start by rubbing the cottage cheese through a sieve, or passing it through a meat grinder twice. Then we put a thick-walled pan on a slow fire and melt the butter in it. As soon as it becomes soft, add cottage cheese to the saucepan and vigorously stir the mass until it becomes more liquid. Then add sour cream to the curd mass and mix everything thoroughly again.
Once again, we draw your attention to the fact that the fire should be minimal.
2. Lastly, we begin to gradually add (one at a time) chicken eggs. Again, mix well to form uniform consistency.
We continue to “cook” the curd mass over low heat, without leaving the stove and constantly stirring the mass so that it does not burn.
3. As soon as the mass begins to boil, remove the pan from the heat and put it on ice or in very cold water. Stir the mixture until it has completely cooled down. After that, add powdered sugar to it, as well as vanilla sugar. Thoroughly mix everything again and let stand for about 10 minutes.
4. At this time, we are preparing the form for Easter: we moisten it plain water, and then we cover it with a cotton napkin or gauze (in this case, the edges of the gauze must be folded). We spread the prepared curd mass in the form and cover it with gauze. We put Easter in a cold place under oppression for at least 12 hours (therefore, it is best to do all these preparations in the evening in order to leave the pasochka for the night). At the same time, do not forget to substitute a plate for Easter so that whey flows into it.
5. Carefully remove the finished easter from the mold, bend the edges of the gauze and lay out the easter on a beautiful big dish. From above, carefully decorate the cottage cheese Easter with candied fruits, marmalade and raisins. You can also use whole nut kernels (almonds, walnuts, etc.).
Easter cottage cheese baked.
To prepare baked cottage cheese Easter, we need:
Curd - 600 g
starch - 40 g
eggs - 6 pcs.
sugar - 7 tbsp.
chocolate - 100 g
raisins - 25 g
candied fruits - 25 g
almonds - 10 g
vegetable oil - 1 tsp
breadcrumbs - 1 tbsp.
How to cook baked cottage cheese Easter:
1. Prepare the cottage cheese. For cooking, you need to take fresh, fatty, crumbly cottage cheese. We put it in cheesecloth, tie it up, put it in a colander and put a load on top. Substitute a plate under the bottom, where the liquid will drain. Let's leave it in this state for 12 hours, then excess liquid will leave the curd.
2. Soak the raisins in a glass of warm water.
3. Wipe the prepared cottage cheese through a sieve, resulting in an air mass.
4. Drain the water from the raisins and mix with starch.
5. Add raisins with starch to cottage cheese, mix everything thoroughly.
6. Separate the yolks from the proteins, add 4 tablespoons to the yolks. sugar and mix with a whisk.
7. Add the resulting yolk mass to the curd, mix.
8. Mix the proteins and the remaining sugar. We will beat the mixture until a stable foam, I beat for about 10 minutes.
9. Gently add the proteins to the curd.
10. Lubricate vegetable oil baking dish. Sprinkle it with breadcrumbs.
11. Heat up the oven to 180 °C.
12. We spread the curd mass in a mold and bake for 1 hour at a temperature of 180 ° C.
13. We take out the finished Easter, cover it with a towel, let it cool.
14. Carefully remove Easter from the mold.
15. Let's prepare our decoration: melt the chocolate in a water bath, add a spoonful of water there.
16. Pour over Easter with melted chocolate, lay out almond leaves and candied fruits.
Our baked cottage cheese Easter is ready.
Tip: You can add candied fruits directly to Easter, and leave only chocolate and almond leaves for decoration.
Author Julia Golubko
Raw cottage cheese Easter recipe.
This delicious recipe raw cottage cheese Easter is different in that you don’t need to cook anything special - with minimal time you will get an excellent holiday dish.
To prepare Easter cottage cheese raw, you will need:
Cottage cheese, 500 grams
- butter, 200 grams
- granulated sugar, 200 grams
- cream, 100 ml
- egg yolks, 2-3 pcs
- almonds, raisins, candied fruits, 1 tbsp. spoon
- cardamom, vanillin, to taste
How to cook Easter cottage cheese raw:
1) Butter should be softened (do not melt!), Rub it thoroughly with sugar.
2) Gradually, one by one, add the yolks to the mass. Rub the mixture until all the sugar grains disappear.
3) Add cardamom, vanillin, favorite spices - to taste.
4) We wipe the cottage cheese a couple of times through a sieve so that it becomes even, without lumps, mix with the egg-butter part.
5) Gently mixing, add candied fruits, nuts, raisins.
6) Whip the cream, carefully add it to the rest of the mixture, after which we put the raw curd Easter into a mold, put oppression on top, and send it to the cold for the night.
This raw cottage cheese Easter recipe is simple, but the dish turns out to be delicious - it's a classic.
Curd Easter with chocolate.
Thanks to chocolate, this recipe will surely please your children, especially those with a sweet tooth.
To make Chocolate Easter Cake, you will need:
Sour cream - 800 g
chocolate - 200 g
eggs - 6 pcs
sugar - 350 g
cream - 100 ml
butter - 400 g
cottage cheese - 200 g
vanilla sugar - 5 g
almonds - 70 g
lemon juice- 1 tbsp
powdered sugar - 300 g
This number of products is designed for 16-18 servings, if you plan to make fewer servings, then reduce the number of products while maintaining all proportions.
Cottage cheese Easter with chocolate is prepared as follows:
1. We spread the sour cream on cheesecloth, twist it and hang it for several hours - this is necessary in order for excess liquid to drain from the glass. While the whey is draining, separate the eggs into yolks and whites.
2. Three shah fine grater chocolate, beat the yolks with sugar, vanilla and chocolate, add the cream. We put the resulting mixture in a water bath, stirring, let it boil, and then cool.
3. Cut the butter into small pieces and let stand at room temperature for 10-15 minutes to make it soft. After that, mix it with settled sour cream, egg-cream mixture and beat.
4. Finely chop the almonds (can be chopped in a blender), wipe the cottage cheese until smooth, mix all the ingredients, beat with a mixer.
5. Prepare forms for Easter, line them with gauze in several layers. Put the resulting mass into the molds, cover with the ends of gauze, put a load on top and refrigerate. Easter will be ready in 24 hours.
6. Prepare the glaze: beat the whites with powdered sugar and lemon juice to make a thick white foam. We cover Easter with this glaze, sprinkle with grated chocolate, let it harden. Easter is ready!
Easter prepared in this way looks very beautiful and elegant, but you can turn on the fantasy and make it even brighter. For decoration, you can use fruits or dried fruits, caramel and lemon zest, in a word - everything that your heart tells you. Put your soul into the cottage cheese Easter with chocolate, then it will bring a lot of joy to you and your loved ones.
Easter cottage cheese with condensed milk.
To cook Easter cottage cheese with condensed milk, we need:
Curd - 800 g
sour cream (42%) - 200 g
raisins - 150 g
condensed milk - 380 g
vanilla sugar - 1 tsp
How to cook Easter cottage cheese with condensed milk:
1. Soak the raisins in a glass of warm water, leave for half an hour.
2. Wipe the cottage cheese through a sieve (twice), you can also use a meat grinder. The curd will become fluffy and airy.
3. Add sour cream to the curd and mix everything thoroughly with a blender.
4. Add condensed milk and vanilla sugar. I added 1 g of vanillin instead vanilla sugar because he was not at home.
5. Beat the resulting mixture until smooth. Let's try, maybe you like it sweeter, then add a little more sugar and mix.
6. Drain the water from the raisins, dry it a little.
7. Add raisins to the curd mixture and mix.
8. Put the paster on a plate so that the whey from the curd flows there.
9. Lay out the bean bag with wet gauze folded in several layers.
10. Transfer the curd mixture to the paster, level it and press it lightly, then carefully fold the edges of the gauze.
11. Put a load on top, I put a small closed jar with water.
12. Put everything in the refrigerator for 12 hours.
13. We take out, remove the gauze from above and carefully turn it over onto a dry plate, remove the gauze from Easter.
Easter cottage cheese with condensed milk is ready. You can decorate it as you wish, I used the usual sugar sprinkles, which are sold in all stores.
Tip: Instead of regular condensed milk, you can take boiled condensed milk, it will also beautiful easter but with a slightly different taste!
Cottage cheese Easter without eggs.
Cottage cheese Easter without eggs is an unusually tasty and refined type of Easter. It is light, quick and easy to prepare, the only catch is that you need to prepare such an Easter in advance, because it must definitely stand under the yoke for at least a day. Both children and adults will like this dessert, besides, it is very healthy.
A few tips for making delicious cottage cheese Easter:
Cottage cheese should be taken dry for Easter, it is best to put it in cheesecloth at night and hang it up so that excess liquid is glassed, then Easter will turn out to be dense and grab better;
cottage cheese must be rubbed through a sieve during the preparation of Easter at least twice;
it is better to use not granulated sugar, but powdered sugar for cooking Easter, then Easter will turn out more tender;
it is better to take fat sour cream for cooking Easter;
if you do not have a special bead box, you can take another plastic form or a plastic bucket and make holes in the bottom with a regular awl to drain the liquid;
on Easter, you can put additional components - dried fruits (dried apricots, raisins, prunes, candied fruits), nuts. They will make Easter not only delicious, but even more useful;
Easter must be allowed to stand in the cold under oppression for at least 12 hours so that it becomes dense and keeps its shape well.
To make cottage cheese Easter without eggs, you will need:
Curd - 650 g
powdered sugar - 250 g
sour cream - 200 g
butter - 250 g
vanillin
raisins - 80 g
dried apricots - 80 g
prunes - 80 g
How to cook cottage cheese Easter without eggs:
1. We scroll the cottage cheese through a meat grinder, but it is better to rub it through a sieve (2 times), because after a meat grinder it can become crumpled, crushed and viscous. And the cottage cheese rubbed through a sieve will be lush, airy and saturated with air. Then add softened butter and mix.
2. Wash dried apricots, raisins and prunes and pour boiling water for about 15-20 minutes. Then cut dried apricots and prunes into pieces.
3. Mix vanillin with powdered sugar and add to the curd mass.
4. Add sour cream and mix in a blender.
5. Add dried apricots, prunes and raisins, mix again.
6. We prepare the pasochnik (if it is not there, you can use a sieve, colander). We cover the form for Easter with gauze in 2 layers and put it in a container (it is possible in a plastic bowl).
7. We spread the curd mass in the pastry box, press it well. We wrap the ends of the gauze on top crosswise and put the load. If you are using a different mold, place a deep plate underneath to drain the liquid. We put Easter in the refrigerator for 10-15 hours.
8. Easter is ready!
Easter cottage cheese puff.
Suggest cooking for Easter original easter cottage cheese from three layers, consisting of curd mass and additives - raisins are mixed into the first layer, cocoa powder into the second, and nuts into the third. It turns out very beautiful, and most importantly - delicious!
To make Easter puff pastry, you will need:
Homemade cottage cheese - 1 kg
eggs - 3 pcs.
butter - 200 g
gelatin - 40 g
milk - 2 tbsp.
sugar - 1.5 tbsp.
cocoa powder - 3 tbsp
nuts - 3-4 tbsp.
raisins - 3-4 tbsp.
vanillin - to taste
How to cook Easter puff pastry:
1. Soak gelatin in ½ cup cold water, leave for 30-40 minutes to swell.
2. We heat the milk and dilute the gelatin in it.
3. Beat the eggs with a small amount Sahara.
4. We take homemade cottage cheese, choose more oily and fatter. We rub through a sieve, rub with sugar and softened (not on fire!) Butter. We add eggs. Mix well and beat with a mixer.
5. We continue to beat the cottage cheese and at the same time pour in the milk and gelatin. Whip until you get a homogeneous fluffy mass.
6. Pour boiling water over raisins.
7. Grind the nuts.
8. We divide the whipped curd mass into 3 parts. Add steamed raisins to one part, chopped nuts to the second, cocoa powder to the third.
9. Lubricate the Easter mold with butter. We spread the curd mass in layers: first - the curd mass with raisins. We place the form in the refrigerator to solidify, for 40-50 minutes. Then - a mass of cocoa, again placed in the refrigerator to solidify. And the top layer is a mass with nuts. Place in the refrigerator to chill for about 2-3 hours.
10. We take out the frozen curd Easter from the mold by dipping the mold into hot water and quickly turn it over onto a plate.
11. Decorate Easter with candied fruits, raisins and nuts.
Preparation time: 30-40 minutes
Cooking time: 40-50 minutes
Curing time: 2-3 hours
Servings: 6-8
Cottage cheese Easter with pieces of chocolate.
To prepare cottage cheese Easter with chocolate chips, we need:
Curd - 400 g
eggs - 2 pcs.
butter - 180 g
sugar - 100 g
bitter chocolate - 50 g
cream (30%) - 100 ml
cinnamon - 1 tsp
cocoa - 2 tsp
How to cook cottage cheese Easter with chocolate pieces:
1. Let's boil the eggs. Separate the whites from the yolks. We only need yolks for cottage cheese Easter.
2. Mix the yolks, melted butter and sugar in a separate bowl. Let's cut it carefully.
3. Add cottage cheese and cinnamon to the resulting mixture. Mix with a blender.
4. Cut the chocolate into small pieces.
5. Put the chocolate into the curd mass and mix gently.
6. Line the bean bag with wet gauze or muslin.
7. Put the curd mass in the form, cover it with gauze.
8. Place a small weight on top and refrigerate for at least 4 hours (I left Easter in the refrigerator overnight). Don't forget to place a large, deep plate under the bottom of the mold so that the liquid drains there. It is desirable that the resulting whey does not come into contact with the cottage cheese Easter. It is better to periodically check and drain the whey.
9. We take out the finished Easter from the pasochnik, carefully remove the gauze.
10. Sprinkle Easter with cocoa powder using a sieve.
It turned out to be a cottage cheese Easter with pieces of chocolate and chocolate sprinkles. very bright and unusual taste which will appeal to both children and adults.
Recipe Easter cottage cheese with boiled yolks.
To prepare Easter cottage cheese with boiled yolks, you will need:
Fresh cottage cheese, 600 grams
- butter, 200 grams
- icing sugar, half a glass
- cream, 400 ml
- boiled yolks, 7 pieces
- vanillin or other spices, to taste
How to cook Easter cottage cheese with boiled yolks
Cottage cheese, as in many other Easter recipes, should be rubbed through a sieve so that it becomes even, without lumps. Mix cottage cheese with butter and yolks.
Whip the cream with powdered sugar, add them to the curd mass. We mix everything thoroughly, put our Easter cottage cheese with boiled yolks in a mold, put oppression, send it to the cold for 12 hours.
Easter cottage cheese and sour cream with boiled condensed milk
To cook Easter cottage cheese and sour cream with boiled condensed milk, you will need:
Curd - 500 g
sour cream 20% - 500 g
condensed milk - 400 g
butter - 150 g
lemon - ½ pc.
dried fruits and candied fruits - 1 tbsp.
sugar - 7 tsp
How to cook Easter cottage cheese and sour cream with boiled condensed milk:
1. Dairy products (cottage cheese, sour cream and butter) we need room temperature, therefore, if they are in the refrigerator, we take them out of there in advance.
2. Put softened butter in a blender bowl, add sour cream and beat. Then add cottage cheese and beat again.
3. Condensed milk we need 1 jar (400 grams), boiled.
4. We rub the zest of half a lemon, we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice.
5. Add condensed milk, zest and lemon juice to the blender bowl. Beat until the mass is evenly colored. We taste the resulting mass. If you don't think it's too sweet, add sugar to your liking.
6. For the recipe, we take such dried fruits: dried apricots, prunes and dates. We wash them, if large enough come across - cut into the size of a raisin. Add dried fruits and candied fruits to the curd mass and gently stir with a spoon.
7. We cover the pasochnik with a dense cloth. If you don't have a pasta bowl, then use a colander by placing it on a bowl or pan. We cover the colander with a dense cloth so that large hanging edges remain.
8. Pour the curd mass into the pasochnik (or colander), cover it with the edges of the fabric. From above we cover with a saucer that is suitable in size, and put a load on it (you can three liter jar with liquid).
9. Put in the refrigerator for a day.
10. We unfold the frozen Easter and turn it over onto a dish. We take matter.
11. Decorate Easter to your taste.
12. Cut Easter preferably with a warm knife, for this we dip the knife in warm water and wipe with a napkin. Then we make a cut. We warm up the knife before each next cut.
13. Serve our curd and sour cream on the table chilled.
Cottage cheese Easter with candied fruits.
To prepare cottage cheese Easter with candied fruits, you will need:
Cottage cheese - 1 kg (immediately before cooking, it is necessary to evaluate the dryness of the cottage cheese used)
eggs - 3 pcs.
sugar (powdered sugar) - 200 g
candied fruits - 300 g
vanilla sugar - 2 sachets
cream - 100 ml
candied fruits and marmalade for decoration - to taste
How to cook cottage cheese Easter with candied fruits (for 6 servings):
1. If the curd is wet, it must be transferred to any thin cloth (or gauze folded in two layers), the gauze or cloth must be tied in a knot and the curd must be hung over a plate in order to make whey out of it. Then it is necessary to wipe the cottage cheese through a sieve, preferably twice. The result should be an airy and crumbly curd mass.
2. Then we separate the proteins from the yolks and then rub the yolks with sugar in a water bath until a pale cream color. It is necessary to make sure that the yolks do not stick to the bottom of the dish.
3. Cottage cheese is mixed with vanilla sugar and candied fruit. And again, everything is well mixed.
4. After mixing, add 1 tablespoon of cream, 1 tablespoon of softened butter and 1 tablespoon of egg yolks. Again, everything is thoroughly mixed until the curd mass becomes completely homogeneous.
5. A special form for cottage cheese Easter (we mentioned it above) is placed upside down on a plate and laid with a double layer of gauze, part of which should remain outside the edges of the form.
6. Then the curd mass is transferred to this form. The ends of the gauze are placed on top of the cottage cheese, a plate or saucer is placed on them, and a small load (about 500-800 g) is placed on top. Excess whey will flow out through a special hole in the top of the form.
7. After that, the form is removed overnight (or about 12 hours) in the refrigerator.
8. Ready-made Easter is decorated with candied fruit or marmalade.
Bon appetit and Happy Easter!
Author Elena Pevnaya
Curd Cheese Easter with boiled yolks.
Easter turns out to be very tender, "melting" in the mouth, and the texture is dense, the taste and smell are wonderful
Recipe from S. Sakharova's book "A Home Cook, or Kalinka's Notes for Novice Cooks". There it is called "Cheese Easter",
Ingredients:
Cottage cheese (preferably homemade) 800 gr
yolks from boiled eggs- 8 pieces
butter 200 gr
granulated sugar - 1 glass + 1 table. the spoon
nuts or almonds - 100 gr
raisins - 2-3 table. spoons
candied oranges - 2-3 tablespoons
very thick homemade cream - 1 cup
Cooking:
Rub cottage cheese and boiled yolks through a sieve. 1 cup of sugar, rubbed with butter, add to the cottage cheese and yolks, rub until a paste. You can also use a mixer. Washed, steamed and dried raisins, finely chopped nuts with a knife (do not crush or chop the walnuts with a mixer to avoid separating nut oil), finely chopped candied fruits from orange peel mix into curd mixture.
Line the inner surfaces of the assembled pastry box with clean boiled gauze and fill the pastry box tightly with the curd mass. Gauze must be clean, must be boiled. If you simply rinse the new gauze, it will remain bad smell and the cottage cheese will absorb this smell, and Easter will have a strange aftertaste.
Boil a glass of very thick, preferably homemade, cream with 1 tablespoon of sugar, let it cool slightly and pour the curd mass on top. Since there is a problem with homemade cream (they practically don’t sell it), I often cook without cream. It happens that there is little space left in the bowl after filling with the mass and not all the cream fits. Another time, I’ll add a little warm cream to the curd mass until it’s filled. But according to the book - it spills from above after filling into the bean box. If you add to the mass that is still in the bowl, then mix. If there is already a mass in the pasochnik, then I simply spill it from above (carefully pour it in a thin stream over the entire surface) and do not mix.
Put a plate on top (mine is made of plywood) and tipping the beaker with a narrow end into a saucepan (should not reach the bottom), place in the refrigerator. Put the load.
Take the pastry dish apart before serving. Cover the rest with damp cheesecloth and leave in the refrigerator. 
Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked or custard or boiled. And how tasty the cottage cheese Easter will turn out to a large extent depends on the quality of the cottage cheese used for its preparation.
The baked cottage cheese Easter is especially tasty - this Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to cook it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is how the famous curd Easter "Royal" is prepared!
In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to cook curd Easter in a cold way (that is, raw Easter), all components are carefully rubbed until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. Of course, it takes more effort to prepare hot curd Easter, but it turns out to be much more tender and sweeter than the raw version.
Ideally, cottage cheese for making Easter cottage cheese should be fresh and quite fatty (although some hostesses claim that excellent cottage cheese Easter is also obtained from dry fat-free cottage cheese). Particularly well suited for these purposes is selected cottage cheese, and if it was made from baked milk, it is doubly good (to make such cottage cheese, milk is heated in the oven for several hours), because Easter prepared from such cottage cheese can boast an extremely pleasant pink color!
In order for the cottage cheese Easter to always turn out to be homogeneous, the cottage cheese must be carefully rubbed through a sieve, and only after that it is combined with all the other ingredients and the future cottage cheese Easter is thoroughly kneaded. And you can always beat the curd mass with a mixer.
Sour cream for cooking Easter cottage cheese should be non-acidic, as well as quite fatty and thick, and cream should also have a high fat content (at least thirty percent). And sugar can always be replaced with powdered sugar - it will be much easier to grind it with egg yolks, and finished product in this case can boast a more delicate texture. As for eggs, it is best to take the yolks for cooking Easter cottage cheese, which are ground with sugar or powdered sugar until they brighten. And the lighter this mixture turns out, the better!
Curd Easter is an essential attribute holiday table for the bright holiday of Easter. But this dish is not as popular and is not as common as or. It seems to me that this is due to the fact that most housewives think that cottage cheese Easter has a complicated recipe. After all, it is certainly difficult to cook such a yummy.
But in fact, this is not at all the case. There are even recipes that do not require baking. So they do not require a long stay in the kitchen. The only thing you definitely can’t do without is a beanbag, a special shape in the form of a truncated trapezoid, which symbolizes the tomb of the Lord.
Pasochnitsy can be easily bought in the store. They can be made of wood or plastic, and inside have special recesses that form the letters ХВ and other ornaments on Easter.
The material of the pasochnik does not matter; it does not affect the final look of Easter.
Let's see what interesting ways can you cook this wonderful dish like cottage cheese Easter (paska).
A simple recipe for custard Royal Easter with raisins and dried apricots
Let's start from the very popular recipe Royal Easter. Its name, as it received for the content a large number nuts, which in the 18th century could only be afforded by wealthy people, and similar dishes could only be found on rich royal tables.
Ingredients:
- Curd - 500 g
- Eggs - 2 pcs
- Sugar - 100 g (to taste)
- Vanilla sugar - 1 sachet
- Sour cream 20% - 100 g
- Butter - 100 g
- Raisins - 100 g
- Dried apricots - 80 g
- Nuts - 50 g
- Salt - a pinch
- Easter mold 20 cm high
Cooking:
1. Pour raisins and dried apricots with boiling water and leave for 20 minutes. Dried fruits should soften and soften, after which the dried apricots should be cut into small pieces.
2. We put the cottage cheese in a small saucepan (which can then be put on fire) and interrupt with a blender or simply pass through a meat grinder to make a soft plastic mass.
It is better to take cottage cheese with an average fat content of 2-3%, and not wet
3. Add eggs, sugar, sour cream and butter to the cottage cheese and mix together until smooth.
4. Put the pan on a small fire and bring the cottage cheese to a boil. But in no case should you really boil it. We just wait for the first bubbles and remove the pan from the heat.
The cottage cheese will soften as it heats up and by the time it is ready, it will resemble sour cream in consistency.
Ready cottage cheese should be placed directly in the pan in a deep bowl with cold water and beat with a whisk until it cools to room temperature. Then add dried fruits and nuts and mix again.
5. We take a pasochnitsa, put it on a flat plate with a narrow top and spread it with one or two layers of gauze.
6. Fill the form with curd mass, cover the edges of gauze. Then we put a saucer on the base of the future pyramid, and put a liter jar of water on top so that it acts as a press.
7. We put this whole structure in the refrigerator for the night, so that the glass has excess liquid.
You need to keep Easter under pressure from 8 hours to 2 days
After that, we take Easter out of the refrigerator, turn it over and carefully remove the form, after which we also carefully remove the gauze. You can decorate Easter confectionery topping, chopped nuts or chocolate chips.
How to cook cottage cheese Easter without eggs with gelatin and poppy seed filling
If you do not risk messing with not fully thermally processed eggs, then they can be excluded from the recipe, but you can cook no less delicious sweetness.
Ingredients:
- easter shape
- Cottage cheese - 700 g
- Sugar - 300 g
- Walnuts - 50 g
- Raisins - 50 g
- Poppy - 100 g
- Cream - 100 g
- Milk - 250 ml
- Gelatin - 1 tbsp
- Vanilla sugar - 10 g
- Water - 1/2 cup
Cooking:
1. Pour gelatin into a small bowl and add a little water at room temperature to it. Water is literally a couple of fingers thick. Stir and leave to swell for 15 minutes.
After it swells, put the bowl in a saucepan with a small amount of water (so that it does not reach the middle of the bowl). We send the pan to a small fire and wait until the gelatin is completely dissolved. Then immediately remove the pan from the stove.
2. In a separate deep bowl, mix the cream with vanilla sugar and half of the cooked regular sugar. Pour gelatin there and begin to add cottage cheese in portions, interrupting it with a blender.
3. Let's move on to the poppy seed filling. Poppy must first be crushed with a blender or in a coffee grinder. For further cooking, we need a saucepan. We pour crushed poppy into it, pour milk and pour the remaining sugar. Mix everything and put on a small fire for 15 minutes. Stir occasionally.
During this time, the milk will completely evaporate and only a sweet, sticky poppy mass will remain in the pan.
4. We transfer it to a plate and, until it has cooled down, add the raisins washed in boiling water and dried with a towel.
Raisins do not need to be pre-soaked, the point is that it will absorb all the moisture remaining in poppy seeds and the filling will acquire the correct consistency
5. Dry the nuts on a baking sheet in the oven and chop with a knife and mix with poppy seeds.
6. We take a pasochnitsa and put it with a narrow top on a flat plate. We lay out the walls of the pasochnitsa with wet gauze folded in half.
After lining, enough gauze should still hang from the bee box so that it can completely cover the base of the bee box
7. We spread the curd mass in the paster so as to fill it halfway. Then we put a layer a couple of centimeters thick on the inner walls so that the center of the bean box remains empty. There we will put the poppy seed filling.
8. Fill the resulting cavity with the filling. Do this carefully so as not to damage the curd edges.
9. We seal the pasochnik with the remains of cottage cheese and cover the base with gauze. Then we put a saucer on the base, and on top - a liter jar of water. And under such oppression, we leave Easter in the refrigerator overnight so that the cottage cheese is compressed and all excess liquid flows out.
10. The next day, we take out the bean bag, carefully open it and remove the gauze.
You need to do this very carefully, do not forget that Easter is stuffed and it is not as dense as usual
Video on how to cook according to the classic recipe with candied fruits from Yulia Vysotskaya
Fans of Yulia Vysotskaya found her video on how to cook cottage cheese Easter on cream with candied fruits. The video, as always, is very interesting and informative.
Cottage cheese caramel Easter without baking with boiled condensed milk
If you want to diversify the holiday table, then you can cook a wonderful caramel Easter. Caramel flavor is given with the help of ordinary boiled condensed milk. So the recipe doesn't get any harder.
Ingredients:
- Butter - 100 g
- Curd - 300 g
- Sour cream - 100 g
- Boiled condensed milk - 200 g
- Dried apricots - 40 g
- Walnut - 40 g
- Pasochnik 0.5 l
Cooking:
1. Put butter, cottage cheese, sour cream and condensed milk in one bowl and turn everything into homogeneous mass using a blender.
2. Soak dried apricots in boiling water for 10 minutes, then dry with a paper towel and cut into small pieces.
We dry the walnuts in the oven and chop them too.
Add the chopped ingredients to the curd mass. Mix well.
3. We put the paska with a narrow top on a flat plate and line its walls with wet gauze, folded in two layers.
We try so that the gauze does not form folds on the walls, which will be imprinted on the curd
4. We close the base of the pasca with gauze and install a jar of water or another suitable dishes, capable of pressing on the curd without touching the walls of the pasta. This design must be left in the refrigerator for 12 hours.
Do not forget to periodically check the Easter and drain the liquid from the bottom plate so that it does not soak back into the curd
5. After that, turn the Easter over, remove the form and carefully remove the gauze.
Step-by-step recipe for Easter baking with semolina in the oven
Curd sweetness can be baked. Of course, you can’t put a pastry box in the oven (if it’s plastic), so we’ll cook in standard cylindrical forms.
Ingredients:
- Cottage cheese% - 1 kg
- 6 proteins
- 6 yolks
- Sour cream - 1 cup (250 ml)
- High fat cream - 100 ml
- Semolina - 1 tbsp
- Starch - 1 tbsp
- Baking powder - 1 tsp
- Lemon juice - 1 tbsp
- Dried fruits - 100 g
- Sugar - 180 g
- Vanilla sugar, ground nutmeg, cardamom, cinnamon - optional
Cooking:
1. First of all, you need to grind the cottage cheese through a sieve or beat with a blender, and combine the yolks with half the prepared sugar and beat with a mixer until the mixture becomes white and homogeneous.
After that, add the egg mass to the curd and mix well.
2. Add sour cream with cream, sifted semolina, baking powder and starch to the curd mass. We also send lemon juice, a couple of sachets of vanillin and, if desired, half a teaspoon nutmeg and cardamom. We mix.
In the resulting mixture, put cinnamon and dried fruits and mix well again.
3. Take the chilled proteins, add the remaining sugar and a pinch of salt to them and beat with a mixer at high speed for 10-15 minutes until stable white peaks appear.
4. Put the whipped proteins into the curd mass and gently mix with a spoon.
We set aside a third of the whipped proteins and put them in the refrigerator - with this part we will decorate the finished Easter
5. We take cylindrical baking dishes, line the bottom and walls of the forms parchment paper and fill them with curd mass to 3/4 of the height. We cover the forms with foil, put them on a baking sheet with high walls and pour into a baking sheet plain water half its height.
6. Put the baking sheet in the oven, heated to 180 degrees for 50 minutes, then remove the foil and keep Easter for another 20 minutes.
Then turn off the oven and leave the baking sheet in it for another 20 minutes.
But that is not all. Having taken out the forms from the oven, Easter cannot be taken out for another 30 minutes until they have completely cooled down. The curd mass is heavy and can settle if taken out too soon.
7. When cottage cheese desserts cool completely, decorate them with the previously set aside protein glaze.
As you can see, all the recipes are very different and I hope you liked one of them.
I like to think that I have dispelled your fears about preparing such a wonderful holiday dish like a cottage cheese easter.
And that's all for today, thank you for your attention.
Greetings, friends, and we continue to prepare for the bright day of Easter. This holiday has been loved for many centuries by all peoples, and in fact it is revered not only by Christians. Today I want to touch on the topic of the festive table, because after Lent, a lot of goodies were always put up on it, because people really wanted to quickly break their fast. And, of course, not only were present at it, but Easter cakes and Easter became the main kings of the table.
If you are surprised that I share these two concepts, then I will explain that Easter cakes are flour pastries, and Easter is made from curd mass.
In my childhood, no one made such desserts, but I already gave birth to a child when I tried this delicacy! So I was incredibly curious about how difficult this treat is to prepare, so I plunged headlong into this topic.
Now let's tell you what kind of curd Easter are. They are divided into raw, boiled and baked. according to the preparation method.
Raw is stored very little, so it is better to do it before a bright day at night, and you need to eat it within 3 days. Boiled preserves freshness for seven days, it is also called custard. But baked or “red” has the least demand, but I will give you recipes anyway.
So, since ancient times, every Easter was awaited with impatience and reverence, because with the advent of spring, milk, butter and sour cream began to appear among the peasants. Prior to this, the cows stood on a spree and waited for the calves. Now we are used to the fact that the stores are full of any dairy products, but before they were anxiously waiting for it. Most of the milk was given to the royal table, so for the peasants such a delicacy was a delicacy.
The recipe that I will now tell you is traditional with brewing a curd mixture. Today in the article I will talk about two options for brewing. The most common is this one, when the finished curd mass warms up. But, in order not to get ahead of ourselves, let's start cooking.
Ingredients:
- 1 pack of cottage cheese (250 g)
- 2 eggs
- 50 g sugar (2 tablespoons with a slide)
- 75 g butter
- 2 tbsp thick sour cream
- lemon zest
1. Separate the proteins from the yolks, combine the yolks with sugar and grind.
2. Now mix the cottage cheese with butter and sour cream.
3. Rub the zest on a grater. Then we combine all the ingredients and beat well with a whisk or mixer to make the mass more airy.
4. Now the cottage cheese needs to be cooked. To do this, put the container with the mixture in a pot of water on the stove and begin to stir so that the mass is completely warmed up.
The first ten minutes the mixture only melts, do not stop stirring it. Brewing goes on for another 20 minutes, at which time the base will thicken a little. Yes, this process is quite lengthy.
Once the mixture turns yellowish, the mixture is ready.
5. You need to put it in the cold for a couple of hours or put it in a saucepan with cold water, stirring to prevent the mass from separating.
6. We put the base in a mold on wet gauze and put oppression.
So it was left to infuse for two days, but now it lasts from 12 to 48 hours. Usually, the night is enough for all the excess moisture to come out, and the mass to become denser.
Now I’ll tell you about the form itself, or it is also called a sandbox. Since ancient times, these were wooden planks in the shape of a truncated cone, so they symbolized the Holy Sepulcher. On the sides, symbols were carved in the form of the letters ХВ, which means “Christ is Risen”, as well as a cross, an egg, birds or sprouted grains. which symbolizes new life.
Now on sale such forms are rarely seen from wood, they are hard food plastic, and there are soft silicone ones.
But, if you can lay out the symbolism, for example, with confectionery dressing, then it is difficult to give a truncated shape without a shape. Therefore, I advise you to look for it or make it yourself.
Royal (custard) Easter from cottage cheese with raisins
This delicacy was nicknamed royal not only because in most cases it was present only on the tables of the rich nobility, but also because very expensive ingredients were used in the filling - raisins, dried apricots or dried berries, such as cranberries. And also spices were brought from overseas countries, which were so expensive that they were available only to the king, I'm talking about cinnamon and vanilla. Of course, for a simple peasant this was a luxury, but there is nothing to say about serfs.
In this recipe, we’ll take a non-standard approach to brewing, but the result will also be excellent.
Ingredients:
- Milk - 2 liters
- 4 eggs
- Sour cream - 400 g
- Butter - 200 g
- Sugar - 250 g
- Vanilla sugar - 1 pack (8g)
- Lemon juice - 1 tbsp
- Raisins - 100 g
- Dried apricots or candied fruits - 100 g
1. We find a container with a thick bottom, into which we pour all the milk and put it on the stove to boil.
2. While the milk is coming, beat in the eggs, sour cream, lemon juice and mix until smooth.
3. As soon as the milk boils, pour our egg mixture into it in a thin stream.
4. Bring this mixture to a boil, stirring constantly. You will separate the whey and grains. Let the container cool for one hour.
5. In the meantime, let's deal with dried fruits, we have raisins today, pour it warm water.
6. Now let's discard the curd and get rid of the unnecessary whey.
Cover the sieve with gauze folded three times. Let's lay out our base. If you do not have the opportunity to hang the cottage cheese, then put a small press on it, so more whey will drain.
7. After an hour, we take out the cottage cheese and add simple and vanilla sugar and very soft butter to it.
8. Now we begin to grind this mass until smooth. You can do this with a spoon, crusher or blender.
See that the sugar is completely dissolved. If you wait for this process for a long time, then take powdered sugar.
9. Mix with dried fruits and candied fruits. You can add nuts, chocolate, cookies or orange peel who loves what.
10. Now we begin to form Easter itself. Someone will take a special form, but what if you don't have one?
Then take a flat plate, cheesecloth, a sieve and two sticks for sushi or barbecue.
We put the sticks on a plate parallel to each other, a sieve is placed on them. In a sieve we lay gauze in two layers, so that it is more convenient to get it.
It is better to boil gauze so that it does not smell like a pharmacy.
11. Then we lay out the curd base in this form. We tie the edges of the gauze, put a flat plate and oppress at least 1 liter. So there will be more excess serum, and the form will turn out to be more dense.
After an hour, you can get a treat. To do this, remove the oppression, turn the mass onto a plate. And carefully remove the gauze. It remains only to decorate this beauty.
This dessert tastes a bit like ice cream.
Delicious caramel recipe with boiled condensed milk
Oh, and now there will be variations on the theme of Easter, because modern housewives have a lot of all sorts of additives and available spices. For example, take boiled condensed milk, it will add a caramel flavor to the cottage cheese, and also give a pleasant beige color.
Not only dried apricots, which we will use in the recipe, but also prunes go well with condensed milk.
All products for the preparation of this delicacy should be at room temperature.
Ingredients:
- Butter - 100 g;
- Cottage cheese - 300 g;
- Sour cream - 100 g;
- Boiled condensed milk - 200 g;
- Dried apricots - 40 g;
- Walnut - 40 g.
1. Put sour cream, condensed milk, cottage cheese and butter in one container. Beat this mixture well with a whisk or blender.
2. Dried apricots need to be poured with boiling water so that it becomes soft.
3. Finely chop the dried apricots and chop the nuts. And we put them in the base.
4. Mix everything and start preparing the form.
5. Put the gauze into the sandbox in two layers so that there are no folds, otherwise they will all be imprinted on the sides.
We put the form in a bowl so that the bottom of the form does not touch the bottom of the bowl and the mixture again does not absorb the whey that will stand out. Install oppression from above. We put it in the refrigerator for a couple of hours, periodically looking inside and draining the whey.
6. Then you need to carefully turn the mass over.
7. Remove the form and get rid of the gauze.
Such beauty can not even be decorated.
How to cook dessert in the oven?
Now it's the turn to give you the recipe for baked Easter. It is not so common, but also very tasty. In the process of processing with hot temperatures, the curd acquires a brownish tint, for which this method is popularly called "red".
I really liked this recipe, it seems that the delicacy turns out to be some kind of air.
A simple recipe for a regular Easter with gelatin for home
AT conventional recipes When we prepare a raw or custard Easter, we always have to put the form in a container, because the cottage cheese continues to give off whey, if it is not removed, then the dessert will not keep its shape and become too liquid. But this process takes time, usually from 12 hours. For those who count every second, I suggest adding gelatin to the mass.
With a gelatin mixture, you do not need to put any gauze and drain the whey, because it simply will not form. Therefore, you can use absolutely any form, both a symbolic sandbox and silicone options for baking.
Ingredients:
- Curd 600 g
- Sour cream 125 g
- Butter 50 g
- Powdered sugar 1 cup
- Vanilla
- Cream 30 grams
- Candied fruit to taste
- gelatin 20 g
1. First of all, fill the gelatin with warm water so that it swells.
2. We begin to grind the curd grains, it is better to do this with a spoon through a sieve, then the consistency will be more tender and airy, but if you do not have time for this, then beat it with a blender.
3. Put sour cream, powder, butter and sour cream into the grated mass, beat this mixture well.
4. Now back to gelatin again. We melt it in a water bath so that all the grains melt. But do not boil, otherwise it will lose all its properties.
5. Pour the gelatin into the mass and beat again.
6. We take any form and lay out the base in it, if you have Silicone molds, then you don’t need to put gauze, but if it’s ordinary, then you need it so that later you can easily pull out the mass.
Gelatin hardens after two hours, so leave it to stand in the refrigerator for this time.
How to make a base without eggs?
Raw pasochki are mainly prepared without the use of eggs, some simply cannot stand them, and some are afraid to eat food that has not been processed at high temperatures. Therefore, there is a recipe for cottage cheese treats with sour cream and butter. Of course, we will add candied fruits and raisins, because our children love such desserts so much, and when they are also elegant, they simply sweep off the plates.
Ingredients:
- 600 g cottage cheese
- 200 g sugar
- 2 packets of vanilla sugar
- 150 g sour cream (20%)
- 120 g butter
- 60 g raisins
- 60 g walnuts
- 60 g candied fruit
1. Put vanilla sugar and sour cream into sugar. Stir well so that the sugar is completely dissolved.
2. We wash and soak the raisins.
3. Now we begin to mix the sour cream mass with cottage cheese with a blender. Add softened butter to it and mix again.
The tastier your oil is, the tastier the end result will be.
4. Add raisins to this homogeneous mixture, from which all the liquid, candied fruits and chopped nuts were previously drained.
5. Then we take a deep bowl, put a form in it, which we cover with two layers of gauze.
In order not to spoil appearance and the letters XB, then try to put the folds of gauze into the corners of the form.
6. Fill the form with curd mass. We wrap the edges of the gauze and put a press of at least 1 liter.
And for a couple of hours, drain the whey from the bowl. It remains only to remove the form and decorate the treat itself.
Curd dessert in a slow cooker
So, I invite you to watch the video, which describes in detail which program you need to choose in order to brew the curd base.
It's great that now there are a lot of affordable household appliances that free us up a lot of time without affecting the taste of the dishes at all.
Raw striped curd easter of cream with candied fruit
I also liked the unusual serving of raw Easter with chocolate. In the recipe, you need to take exactly two tiles, but they can be replaced with cocoa. And for those who do not respect products from cocoa beans, just take syrups and jams. It will also turn out very nice.
Ingredients:
- 500 ml. cream 33-40%
- 600 g curd
- 2 dark chocolate bars 100 g
- butter 120 g.
- powdered sugar 200 g
- 1 cup mixed candied fruits, dried fruits, raisins
1. Pour 125 g of cream into a separate bowl, into which we break both chocolate bars. We put this mass on the stove in a water bath until the chocolate dissolves.
2. We take two containers, into each of which we will grind equal amount cottage cheese.
3. Finely chop candied fruits and dried fruits.
4. Divide 120 g of soft butter in half and put half in each container with cottage cheese, we also divide candied fruits.
5. Now whip the remaining cream to strong peaks. Cream must be chilled.
6. Put three tablespoons of powdered sugar in each bowl.
7. Now pour melted chocolate and a third of whipped cream into one part. Put the remaining cream in a bowl without chocolate.
8. Beat each mass well until smooth and begin to lay in a mold.
We take a sieve so that excess whey drains, put wet gauze into it. Now we fill the sieve curd bases in turn. First white layer, then chocolate, etc.
9. We put the press and put it in the refrigerator for the night.
10. In the morning we take out Easter, turn it over onto a sieve plate and carefully remove the gauze. It remains only to decorate it.
To ensure that your actions always lead to the expected result, let's look at a few nuances. Following them will allow you to avoid unpleasant disappointments and always give a delicious treat on this bright day.
- So, we always take only fresh products.
- Curd must be dry. If you buy this product, then it does not need additional settling, and if you do it yourself, then it is better to hang it for 4 hours above the saucepan so that the excess whey is glass.
- To create a delicate and airy dessert texture, the base must be rubbed through a sieve. This will break up the lumps that could be felt in the delicacy.
- You need to take thick sour cream so that the spoon stands, then the consistency of the mass will please you, usually 20% of the product is used for this.
- You can cook cottage cheese from any fermented milk product and also from milk. By the way, it was previously valued from milk above the rest, because it turns out to be softer and less grainy.
- To give different shades, take home dyes: turmeric, beet juice, greens.
- For those who cannot eat sweet food, I can suggest making it with herbs and garlic. To do this, take any of the above recipes and remove sweet fillers with spices and granulated sugar. Instead, add salt, chopped herbs and garlic juice.
- In order for the dessert to get out of the mold well, before laying the mass in it, you need to lay gauze or a dense fabric.
What should you do if Easter turned out to be very liquid?
So, we made this wonderful dessert, and then I hear that someone turned out a cottage cheese Easter too liquid, even after brewing. Have you had such cases? This could be due to the fact that they took homemade cottage cheese too “raw” or shifted butter and sour cream. But this problem is definitely solvable, it will only take a little more time, don't worry, we won't throw anything away.
Here are some tips on how to remove excess liquid from the curd mass:
- Add a spoonful of melted gelatin, put the mixture into molds and put it in the cold until the gelatin is completely solidified, and it will take in excess moisture. It can be replaced with agar agar.
- You can put the base in double gauze, tie the ends and hang over the container for half a day so that the excess whey is glass.
- Or place the already prepared mass in a mold under oppression until the morning. Periodically checking it and draining the unnecessary released liquid.
That's exactly how it should work.
For those who are preparing for this bright day, I suggest doing it with the children and using their example to explain why this holiday is so revered and joyful for people.
