Hello my dear guests. It's time to find a recipe for making cottage cheese Easter at home. The Great Day is coming soon - Orthodox Easter. In 2019 it falls on April 28th.
In our family, we are preparing for this day in full. All traditional holiday attributes must be present on our holiday table - Easter cottage cheese, and colored ones.
We prepare all these Easter dishes with our whole friendly family. Every year I try to find new recipes for traditional ones. Easter dishes. Now I’m sharing my selection with you.
The original form of Easter is a truncated pyramid representing the Holy Sepulcher.
How to prepare cottage cheese Easter at home? Secrets and tips
There are two types of Easter preparation: raw and custard. We will look at both methods and you will choose the recipe you like. But first, some general tips:
- It is better to choose cottage cheese that is fresh, dry and homogeneous.
- Before cooking, the cottage cheese is placed under pressure to get rid of excess liquid (put it in a colander or sieve, place it on a pan, cover it with something flat on top and place any weight on it).
- Then you will need to grind it through a sieve two or three times to make it airy.
- For cream or sour cream, take 30% fat, they will whip better.
- Remove the butter from the refrigerator in advance so that it melts and becomes soft.
- Rinse the raisins and leave them to soak for 30 minutes in advance, then rinse them again and dry them on a towel, I use paper ones.
- As a rule, a bean box in the shape of a truncated pyramid is used. But if not, you can take any other form convenient for you. You can even use a flower pot, the main thing is that excess liquid under the load can flow out through the bottom of the mold.
- Easter must be kept under pressure for at least 12 hours in the refrigerator.
Easter without baking - a simple classic recipe
This method is called raw, it is faster to cook. This dessert turns out very tender.
Ingredients:
- Cottage cheese - 500 gr.
- Butter - 200 gr.
- Cream - 150 ml.
- Egg - 2 pcs.
- Raisins - 100 gr.
- Vanilla sugar - 1 teaspoon
1. Separate the yolks and whites. Carefully break the shell in half over the dish and pour the yolk from one half to the other, so the white will flow onto the dish. Set the yolks aside.
2. Mash the yolks with butter.
3. Add grated cottage cheese and mix.
4. Add whipped whites, raisins, cream to the mixture and mix.
5. Place gauze in two layers in the bean bag so that the coloring of the gauze extends beyond the edges.
6. Place the curd mass there, constantly compacting it, then cover the top with gauze.
7. Place something flat on top, and a weight on top (for example, a jar of water) and put it in the refrigerator for 12 hours. Then remove and turn over onto a plate.
The whole batch takes very little time. Isn't it really that complicated?
Cottage cheese Tsarskaya custard
As you can see from the name, this recipe is prepared using the custard method.
Ingredients:
- Cottage cheese - 500 gr.
- Butter - 200 gr.
- Cream - 100 gr.
- Egg yolks - 3 pcs.
- Sugar - 1 glass
- Raisins, almonds (crushed), candied fruits - 1 tablespoon each
- Vanillin - 1 teaspoon
1. Beat egg yolks with sugar, add cream, vanilla sugar and let it cook. Stir constantly until thickened (about 3 minutes).
2. Add to cottage cheese butter and mix.
3. Mix raisins, candied fruits and nuts with the mixture.
4. Pour the boiled mixture into it.
5. Cover the pasta box with a double layer of gauze and tightly place the curd mass there.
6. Close the edges, place the weight and put it in the refrigerator for 12 hours.
7. Then turn it over onto a plate, remove the bean bag and gauze, and decorate.
Recipe with boiled condensed milk, raw
Unusual recipe. This Easter can become a decoration for your table.
Ingredients:
- Cottage cheese - 500 gr.
- Sour cream - 200 ml.
- Butter - 150 gr.
- Boiled condensed milk - 200 gr.
- Boiled egg yolk - 2 pcs.
1. Mix butter with sour cream and add egg yolk.
2. Mix cottage cheese with boiled condensed milk.
3. Combine both mixtures and add egg yolk.
4. Mix everything into a homogeneous mass.
5. Place moistened and wrung out gauze into the mold in two layers. And we put a lot of it there.
6. Cover the top with gauze, place the weight in the refrigerator. Deliver after 12 hours. Invert onto a platter and decorate to your liking.
Cottage cheese Easter with custard creme brulee flavor
Here we will need the following products:
- Ryazhenka - 500 ml.
- Kefir - 500 ml.
- Sour cream - 200 ml.
- Egg yolk - 1 pc.
- Powdered sugar - 2.5 tablespoons
- Vanilla sugar - 1 tbsp
1. Mix kefir, fermented baked milk, sour cream and egg yolk.
2. Stirring, cook over low heat until whey appears. And then transfer the mass into gauze (the gauze should be folded in 4 layers) and squeeze out all the whey properly.
3. Add powdered sugar and vanillin and mix.
Video recipe for Easter dessert with chocolate without baking
Very interesting option, the dessert is stacked in layers.
Raw cottage cheese Easter without eggs
Ingredients:
- Cottage cheese - 500 gr.
- Sour cream - 200 ml.
- Powdered sugar - 200 gr.
- Butter - 200 gr.
- Vanillin - 1.5 teaspoons
- Raisins - 200 gr.
Preparation:
1. Beat the grated cottage cheese with powdered sugar, sour cream and vanilla.
2. Add soaked raisins and stir.
3. Place everything in a mold with gauze, cover the top with oppression, and refrigerate for 10-12 hours.
4. Then invert onto a plate. Easter is ready.
In fact, there is no clearly established framework for Easter cottage cheese recipes. You can add or subtract ingredients and their proportions. The main thing is to follow the basic preparations, and then your imagination will tell you.
That's all for now. I look forward to your comments on which recipe you liked. Come visit again.
One of the oldest Christian Easter dishes and a real decoration for any festive table on the Holy Resurrection of Christ, curd (cheese) Easter (paska), is still loved by us today. Delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruits, laid out in the shape of a truncated pyramid, symbolizing Golgotha and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - “Christ is Risen!” 
This dish also has another sacred meaning. Addressing Moses, the Lord promises his people “a good and spacious land, flowing with milk and honey.” And cottage cheese Easter becomes for all of us a symbol of Easter fun, an anticipation of the fulfillment of promises and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance literally must be prepared in the best possible way. Let's try today to learn and remember how to prepare cottage cheese Easter, cook it so that it becomes one of the most delicious and desirable dishes of ours. Easter table.
You don't even have to try to count it all great amount recipes for making cheese Easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, cottage cheese Easter was prepared in every Russian home. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Holy Resurrection of Christ. According to the method of preparation, there were four types of Easter - raw, boiled, baked and custard. They added eggs, sour cream and cream, honey and syrups, candied fruits and nuts to the cottage cheese. No spices were spared either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices brought fabulous variety to the recipes for this holiday dish, decorating Easter with thousands of new flavors. And it is all the more pleasant to observe today’s revival of ancient traditions, returning Easter cottage cheese to our Easter tables.
At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like recipes for many other dishes, the Easter recipe is fraught with some secrets, without knowing which your dish may not turn out as tasty and appetizing as you would like. In order for Easter to turn out to be truly beautiful and festive, you should also pay attention to the quality starting products, and on the sequence of their laying and mixing, and on the timing of keeping Easter in the form, on the quality of the form itself and on its pre-processing.
Today, the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will definitely help even the most inexperienced housewives and will easily tell you how to prepare cottage cheese Easter.
1. To prepare cottage cheese Easter, you will need a special form - a pasochnitsa. This form can be easily purchased at any church store, and closer to Christ's Resurrection and in many supermarkets. Traditionally, bean boxes are made of wood, but these days you can also get a plastic form. The plastic bean box is convenient because it is very easy to care for, wash, and no special preparation is required before using it. If you decide to use a traditional wooden pan, then before adding the curd mass, this form must be properly prepared. First, thoroughly rinse and scrub your mold with the hard side of a scouring sponge, then soak the bean bag in cool water for 5 to 8 hours. Before adding the curd mass, the mold must be lined with slightly moistened gauze. This preparation will allow you to easily remove the finished Easter from the bean bag and completely preserve its shape and design.
2. It is not difficult to guess from the name that the main ingredient of cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because the taste of your dish will depend primarily on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.
3. In order for your Easter to be light, homogeneous and retain its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is ground by rubbing it twice through a very fine sieve. You can take the easier route by simply turning the cottage cheese twice or three times through a meat grinder with the finest mesh. The cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and design.
4. Pay attention to the preparation of other ingredients for your Easter. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, let stand for 20 minutes, then peel, lightly dry and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften the butter at room temperature. Gently melt the candied honey in a water bath and skim off the resulting foam. Prepare all the decorations and sprinkles in advance so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in the bean box under pressure for at least 12 hours.
5. The easiest way to prepare raw Easter. Rub one kilogram of cottage cheese through a sieve. 100 gr. Grind butter until white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 g. thick sour cream, mix thoroughly and leave in a cool place for one hour. Then add nuts, dried fruits, candied fruits and spices to your own taste, knead thoroughly and place the mixture in a bowl. Cover the bean box with a lid, install the weight and place it in the refrigerator for 12 hours.
6. It’s a little more difficult to prepare boiled Easter. But this kind of Easter turns out to be much more tasty, dense and holds its shape better. Rub 600 g through a sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup washed and drained raisins and ½ cup sugar. Mix everything thoroughly, place in a saucepan with a thick bottom and, stirring continuously, bring to almost a boil. Don't let the mixture boil, otherwise your Easter will end up with lumps! Remove the pan from curd mass from the stove, place it on ice or in very cold water and, continuing to stir constantly, cool the curd mixture. Ready mixture transfer to a bean bag, set pressure and leave in a cool place for 12 hours.
7. Custard cottage cheese Easter is the most different delicate taste and aroma. In a small saucepan, combine two glasses of milk, two raw yolks and ½ glass of sugar. In a water bath, stirring continuously, bring the mixture until thickened and remove from heat. Add 50 g to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 grams. pureed cottage cheese. Knead the curd mass thoroughly until smooth, place in the mold, place a weight and leave in a cool place for 6 hours.
8. Baked cottage cheese Easter has a very bright taste and aroma. Five egg yolks beat with a mixer until white with ½ cup sugar. Then add 100 gr. sour cream and continue whisking until a thick, homogeneous mass is obtained. Add 700 g to the finished mass. grated cottage cheese, 1 tbsp. spoon of rum or cognac, 5 tbsp. spoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and place in a greased baking dish. Bake your Easter in the oven preheated to 180⁰ for 40 - 50 minutes, until golden brown crust. Cool and serve.
9. It’s not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. spoons cherry jam, and ½ cup granulated sugar or powdered sugar. Rub everything together through a sieve or mince. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of multi-colored candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bean bag, add a weight and put it in the refrigerator for 12 hours.
10. Easter cottage cheese with orange jelly is very tasty and unusual. Rub 800 g through a sieve. cottage cheese, add 1 tbsp. spoon of vanilla sugar, 1 tbsp. spoon orange zest, mix thoroughly and cool for 30 minutes. Ten gr. Soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture over low heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Quickly beat the cooled cottage cheese in a separate bowl, and then, stirring continuously, add the creamy mixture into it in a thin stream. Place the finished curd mass in a silicone or ceramic mold and refrigerate for 8 hours. Separately prepare orange jelly. Squeeze the juice from 2 oranges, add 10 g. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, without allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, damp knife. Return the layers to shape by layering with orange slices and pouring over a small amount orange jelly. Return the Easter to the refrigerator for 2 hours.
And on the pages of “Culinary Eden” you can always find even more proven recipes that will definitely tell you how to prepare cottage cheese Easter.
Cottage cheese Easter is the main dish of the Easter table. In previous articles we prepared for you. Many people call them Easter. But this is wrong, even ours is very similar, but this is also not Easter.
Kulich is a rich bread-like pastry with all kinds of fillings. And Easter is a dish made from cottage cheese. As a rule, it is made in the shape of a truncated pyramid, symbolizing the Holy Sepulcher.
True, in Ukraine there is no word for Easter cake. In Ukraine, Easter cake is Easter, and cottage cheese Easter is Easter siren. The name may be different, but it is prepared the same way.
What to cook for Easter. Easter cottage cheese recipes with photos step by step
Easter is not baked, it is shaped. So you and I will form various options Easter.
Recipe for cottage cheese Easter with honey
Dimensions of the bean bag: bottom - 4 cm by 4 cm, height - 17 cm, top size - 11 cm by 11 cm.
100 g - 240 kcal.
Ingredients:
- Cottage cheese 9-15% fat - 700 g
- Sugar - 70 g
- Honey - 50 g
- Sour cream 25-30% fat - 150 g
- Butter - 40 g
- Raisins – 50 g
- Candied fruits orange peels— 100 g
- Lemon zest - 1 teaspoon
For decoration:
- confectionery sprinkles
Preparation:
1. Pour boiling water over 50 g of raisins and leave for 15 minutes.
2. Grind 70 g of sugar with a teaspoon of lemon zest.
3. Mix the pureed fat cottage cheese with fat sour cream and butter. Beat everything well with a blender.
4. Add sugar mixed with zest and 50 g of honey. Mix everything with a blender until smooth.
5. Add 100 g of candied lemon peels and 50 g of raisins squeezed out of water. Mix everything well by hand with a spoon.
6. Take the form in which we will prepare our cottage cheese Easter, put it on a plate, line the inside with two layers of gauze, which was previously boiled for 20 minutes.
7. Lay out the gauze so that the edges hang down on the table from all sides of the form. We will then cover the mixture in the mold with it.
8. Place the curd mixture in the mold. Tamping a little with a spoon when laying.
9. Fill to the top. Tamp the mixture on top.
10. Cover with gauze, picking up the hanging end of the gauze on one side, then also picking up from all sides.
11. Place it on top so that we get a pad of gauze.
12. Cover the top with a plate and place a weight (a jar of water) on the plate. We send our design to the refrigerator for 12 hours. By the way, it would be more convenient to cover it with a plate and place the load in the refrigerator, otherwise you might break it while you’re carrying it. Don't forget to take the bottom plate with the mold.
13. During this time, you need to drain the whey that flows into the plate under the mold.
14, 12 hours have passed. We take out the Easter, unfold the top layers of gauze.
15. Holding the top plate with your hand, turn the Easter over onto it.
16. Open the collapsible form.
17. Carefully remove the gauze.
18. Pour honey on top and decorate with sprinkles.
Place eggs on a plate white chocolate. OK it's all over Now. Our simple but very tasty Easter with honey is ready.
Bon appetit!
Ingredients:
- Cottage cheese – 1 kg
- Sour cream – 100 g
- Butter - 200 g
- Sugar - 1 glass
- Vanilla sugar - 1 sachet (5 g)
- Cocoa - 0.5 teaspoon
- Dried fruits, nuts - 200 g
- Colored sprinkles
Preparation:
1. Take a deep cup and grind the cottage cheese into it through a sieve.
2. Add oil to the grated cottage cheese; it should be at room temperature. Using a spoon, carefully mix the cottage cheese and butter until smooth.
3. Pour in the sour cream and mix again until smooth. Pour in vanilla sugar and granulated sugar. Again, knead everything slowly, slowly.
4. The mass is ready. Separate about one-third of the mixture into another cup.
5. Pour dried fruits into a small cup. We first washed them and soaked them for about 20 minutes. Mix.
6. Add cocoa here. Mix.
7. Everything is ready. Let's start creating Easter.
8. Place the collapsible Easter pan on a plate and line the inside with clean gauze so that the gauze hangs over the edges.
9. Place the curd mass into the mold. The first layer, slowly tamping, is laid out from the white mass. The second layer, also compacted from dark. And so we alternate white - dark, white - dark. Cover the top with white mass. So we filled out the form.
10. Now, picking up the gauze from the sides, close the top. Place a plate on top and place a weight. Place in the refrigerator for 10-12 hours. Don’t forget to pour off the whey that has drained into the Easter plate.
11. Take Easter out of the refrigerator, unwrap the gauze, and carefully remove the mold. And very carefully, slowly, remove the gauze from the Easter.
Easter is ready. Decorate a little with sprinkles. Just sprinkle a little on top, it already looks noble. And how delicious it is.
Bon appetit!
Ingredients:
- Cottage cheese - 400 g.
- Butter, softened - 70 g.
- Sour cream 20% - 3 tbsp.
- Boiled condensed milk - 1/3 can (≈ 120 g)
- Sugar - 1.5-2 tbsp.
- Vanilla sugar - 1/2 tsp.
- Dried cranberries - 50 g (can be replaced with raisins, candied fruits)
- Cookies - 50 g.
Preparation:
1. Add vanilla sugar, softened butter and sour cream to the cottage cheese. All this must be turned into a homogeneous mass, in any way convenient for you. We will do this with a blender.
2. The resulting mass must be divided into two equal parts. Add sugar to one part, boiled condensed milk to the other. The condensed milk must first be kept in hot water to make it softer. Mix everything again using a blender.
3. We ended up with two different but homogeneous curd masses.
4. Break the cookies into crumbs with your hands. Add the cookies to the mixture with condensed milk, mix, and add the cranberries to the mixture with sugar and mix too.
5. The special forms for Easter were all occupied at that moment, so we took an ordinary plastic container with holes in the bottom.
6. Line the bottom with gauze, hanging it over the sides of the mold. First we wet the gauze, then wrung it out well to make it easier to lay.
7. Lay out the curd mass in layers in the order you like. Pour the entire mass into the mold. Cover with gauze, picking up its ends from the sides. Cover with a plate, place the weight and place in the refrigerator for 12-24 hours. Don't forget to drain the whey from the bottom plate.
8. Take it out of the refrigerator, remove the load, or vice versa, remove the load and then take it out of the refrigerator, as is more convenient for you. Turn the Easter over onto a plate. First, cover the top of the Easter with a plate, and then, holding the plate, turn it over.
9. Carefully remove the gauze. Our Easter is ready. All that remains is to decorate it.
10. We decorated the Easter top with nuts and sprinkled with chocolate chips.
11. Let's cut it open and look inside. The inside is also nice and beautiful.
Be sure to prepare this Easter. It's very simple and fast, not counting the downtime.
Bon appetit!
Ingredients:
- Cottage cheese - 500 g.
- Mascarpone cheese - 250 g.
- Cocoa powder – 50 g.
- Powdered sugar - 150 g.
- Chocolate drops (flat round chocolate candies) - 65 g.
- Vanillin - 1/2 tsp.
- Chocolate syrup for decoration
Preparation:
1. Pour cocoa powder, powdered sugar into a deep bowl, add mascarpone cheese. Stir until smooth, add a few drops of vanilla extract and continue stirring until completely smooth.
2. Using a sieve, strain the curd directly into the cup with the cocoa mixture. This procedure is mandatory. It is necessary that the cottage cheese becomes soft, fluffy, without lumps.
3. Mix the cottage cheese and cocoa mixture thoroughly until smooth. Add to this mixture chocolate drops. If you don't have them, just cut the chocolate into small pieces. If you don't like chocolate, you can replace it with nuts. Mix everything well.
4. Take small portions silicone molds and fill them with the mixture, constantly compacting the mixture. The molds are ready, put them in the refrigerator to harden. An hour passed and the Easter curd froze.
5. Slightly trim the edges between the mold and the mixture with a knife and remove from the mold.
6. Turn the mold over and gently shake the Easter out of it. We do the same with others.
7. Drizzle chocolate on top of our portioned eggs.
It’s convenient to cut into pieces and serve everyone’s Easter on a plate. Beautiful, delicious.
Bon appetit!
What do you think of these recipes? Write your opinion in the comments. For you it’s 10 seconds, but for me it’s very useful and pleasant to hear your opinion.
Cottage cheese royal Easter
Ingredients:
Preparation:
1. Wash the raisins in water and pour boiling water over them and leave for 20 minutes.
2. Rub the cottage cheese through a sieve. You can also grind it in a blender or grind it through a meat grinder 2 times
3. Add yolks, sour cream, sugar and vanilla sugar to the cottage cheese. Mix everything well until smooth.
4. Add room temperature butter cut into cubes and mix the butter well into the curd mass.
5. Beat the mass with a mixer until it is well mixed and becomes fluffy and tender.
6. Transfer our mixture into a saucepan, preferably thick-walled and with a thick bottom.
7. Place on low heat and cook our Easter until the first bubbles appear. Those. until boiling. Under no circumstances should you boil it. The mixture must be stirred continuously during cooking.
8. After removing the mass from the stove, put it in a basin or large saucepan With ice water, you can even throw some ice in there and let it cool until the mixture becomes cold and thickens. After this, remove from cold water and place in the refrigerator for a couple of hours.
9. Drain the water from the raisins and dry them on a paper towel. Take the mixture out of the refrigerator, add raisins, nuts, or any nuts you like. Mix everything well.
10. Take the form in which we will cook. We ran out of all the branded ones, so we took a wooden one. You can take any, for example a new flower pot, as long as there are holes in the bottom for the whey to drain. We cover the mold from the inside with moistened and well-wrung out gauze, preferably in 2 layers, so that the edges of the gauze hang down and lie on the table and fill with our mixture, lightly tamping with a spoon.
11. As soon as the form is filled, wrap the ends of the gauze up on all sides. We will make such a pillow from gauze, cover it with a board or plate, put a weight on top and put it in the refrigerator for a day or even two. Don't forget to place a plate or cup underneath the pan to catch the whey. Also, do not forget to drain this whey.
12. Easter stood in the refrigerator for about 2 days, take it out and remove the form.
Carefully remove the gauze. Beautiful Easter is ready.
Bon appetit!
Raw cottage cheese Easter without eggs
Ingredients:
Preparation:
1. Leave the butter at room temperature until it softens. Chop the nuts a little. Pour boiling water over the washed raisins and leave for 10 minutes. After which you need to drain the water, squeeze out the raisins and leave to dry.
2. Rub the cottage cheese through a sieve so that it becomes fine and airy. This can be done with a blender or passed through a meat grinder 2 times. Ready cottage cheese looks very fluffy.
3. Mix sour cream with regular and vanilla sugar. Mix until the sugar dissolves. Pour the resulting sweet mixture into the cottage cheese and stir.
4. Cut the butter into pieces and add to the cottage cheese and mix well with a mixer.
5. Add nuts, candied fruits and raisins. For more flavor, you can add lemon and orange zest.
6. Mix everything well.
7. Place the Easter pan on a plate. Inside we lay out gauze in two layers, so that the ends of the gauze fall on the outside on the sides on the table and fill the mold with our curd mixture. We wrap the gauze from the sides to the top and install some kind of weight. On extreme case a jar of water.
8. Place in a cool place for 10-12 hours. Periodically drain the whey that has leaked onto a plate or cup that sits under our form. Easter stood in our kitchen for 10 hours.
9. Now carefully remove the mold and gauze and put Easter in the refrigerator for a few more hours or overnight.
Take Easter out of the refrigerator and decorate with colorful sprinkles and candied fruits.
Bon appetit!
Raw cottage cheese Easter with nuts
Ingredients:
- Cottage cheese – 1 kg
- Sour cream 20% – 200 grams
- Butter - 200 g.
- Vanilla
- Nutmeg - 0.5 teaspoon
- Dried ginger - 0.5 teaspoon
- Lemon zest - about a dessert spoon
- Sugar - 250 g.
- Cream 25% - 200 g.
- Yolks - 4 pcs.
- Raisins - 200 g.
- Nuts - 100 g.
Preparation:
1. Pour nuts into a thick frying pan and place on low heat. They need to be lightly fried. Pour boiling water over the raisins and leave for 10 minutes. There should be much more boiling water than raisins, 3-4 times.
2. Separate the yolks from the whites and place them in a mixer cup. The yolks need to be ground together with sugar. Immediately add a little sugar, then add little by little.
3. Of course, we won’t grind the sugar, no matter how hard we try, but we will get a white thick mass that has increased in volume.
4. Add vanilla sugar and spices here - nutmeg and dried ginger, you can add cinnamon if you like. Pour the cream here. The cream should be cold, from the refrigerator. Whisk everything together. Add half a teaspoon fine salt and rub directly into the mixture lemon zest. Mix everything at high speed, about 1 minute.
If you are making Easter with raisins, add only lemon zest. If you make it with dried apricots or candied fruits, for example, you can add orange zest.
5. Pour water into a large saucepan and bring to a boil. Pour our mixture of cream and yolks into a smaller saucepan and place it on a larger saucepan. Cook in a water bath, stirring constantly. Do not leave the stove during this time. Get in the way. The mixture should not boil. We will cook it for 5 minutes until thickened. It won't be too thick, but time it for 5 minutes. Once 5 minutes have passed, remove from the large pan and set aside to cool.
6. The nuts are slightly toasted. They stood on the stove for about 3-4 minutes. We take a little at a time and rub them in our hands so that all the husks fall off. Don’t specifically clean the one that hasn’t crumbled.
7. Place the nuts in a blender and chop until they have medium crumbs. There is no need to grind it into flour.
8. Drain the water from the raisins and blot well with paper towels. Let it dry. We need it to be dry.
9. Let's take on the cottage cheese. The cottage cheese should be very fatty and dry; if it is wet, you need to squeeze it out. The cottage cheese must either be ground into a sieve or crushed in a blender.
10. Put softened butter into the grated cottage cheese, it stood in the kitchen overnight at room temperature, cut into pieces and sour cream. Mix everything with a mixer, first at slow speed, then speed up. Stir for at least 3-4 minutes.
11. Add whipped cream with yolks to cottage cheese. Mix everything until smooth, also for at least 3-4 minutes.
12. We have obtained a completely homogeneous, smooth, light mass. And delicious...! Do not eat until Passover is ready.
13. Place raisins in a separate cup, add nuts to them and add part of the curd mass that we whipped to them.
14. Mix everything thoroughly. You can, of course, add raisins and nuts to the whole mixture at once. But we will do just that, and then you will find out why. Once again I would like to remind you that you can take not only raisins, but also dried fruits, candied fruits, etc.
15. Wet the gauze in water and squeeze it well so that it is wet. Place the mold on a plate with the narrow edge down. We begin to fill the mold with the curd mixture, which we have without raisins. Place the mixture on the bottom, up to about 1/3 of the mold, pressing down a little with a spoon and onto the sides, leaving a free space in the middle, a depression.
16. Having laid out the depression, fill it with curd mass with raisins and nuts.
17. Cover everything with a second layer of curd mass without raisins, also leaving a depression and fill this cavity again with the mixture with raisins and nuts.
18. Level the mass. It turned out that we will have a beautiful white surface around the edges, and filler inside.
19. Picking up the gauze from the edges, close the top, place a plate on top and place some kind of weight. We put this entire structure in the refrigerator, I usually do this structure in the refrigerator because it is inconvenient to carry. We set it for at least 6 hours, but better for a day or even two. Easter will only get more delicious. Don't forget to drain the whey from the bottom plate.
20. Time has passed, we take Easter out of the refrigerator, open the gauze, place the dish on top in which we will serve Easter on the table and, holding the dish with our hand, turn Easter onto it.
21. Remove the uniform; it should come off easily and carefully; slowly remove the gauze. Don't pull too hard, you might break the Easter.
22. All that remains is to decorate. We take different sprinkles, various other molds (they are sold in stores), colored eggs.
How beautiful and fragrant it turned out.
Let's cut it. Look, the edges are white, and there is filling inside.
Serve on the holiday table. Everyone will be delighted.
Bon appetit!
Custard cottage cheese Easter with honey and candied fruits
Ingredients:
- Cottage cheese - 1 kg.
- Eggs - 3 pcs.
- Milk - 300 ml.
- Honey - 2 tbsp.
- Vanilla sugar - 2 tbsp.
- Candied fruits - 150 g.
- Raisins - 150 g.
Preparation:
- Place the milk on the stove to heat.
- Steam the raisins with boiling water for a few minutes.
- Break 3 eggs into a deep cup and beat well with a whisk.
- Add hot milk in a very thin stream, whisking continuously, to the eggs. You need to stir vigorously to prevent the eggs from curdling.
- Having poured out all the milk, pour it all back into the pan where the milk was heated and put it on the stove.
- We will cook until the mass thickens.
- Stir constantly so as not to burn, otherwise you will ruin everything.
- The mass has thickened, you can remove it from the heat. Now we need the mass to cool down and become cold. You can put it in cold water.
- When the mixture has cooled completely, transfer it to the cottage cheese.
- Add vanilla sugar and a couple of tablespoons of honey. Mix everything a little.
- Grind the cottage cheese using a blender.
- We obtain a plastic, homogeneous, smooth mass.
- Add raisins and candied fruits to the curd mass.
- Mix very well.
- Our curd mass is ready. Let's take the form. We line the inside with gauze and fill the mold with our mixture. Do not forget that the form must have a hole at the bottom so that the whey can drain, and under the form there is a container where this whey can flow.
- We place a weight of 2-3 kg on top. and put it all in the refrigerator for 6 hours to 2 days.
- We take Easter out of the refrigerator, unwrap the gauze, remove the mold, and place Easter on a plate.
- Decorate Easter with candied fruits, raisins, sprinkles, or other decorations as desired
Get ready. It's simple and delicious.
Bon appetit!
Video - Cottage cheese Easter
Another one of the most delicious traditional dishes, which is prepared only once a year, is Easter made from cottage cheese. Delicious dessert with deep religious meaning. Its shape resembles the Holy Sepulcher, in the form of a truncated pyramid. To prepare it, use special tablets or a plastic mold with the inscription on the sides “XB” - Christ is Risen.
The first time I tried delicious cottage cheese Easter was in my childhood with an old lady I knew, a student at the Institute of Noble Maidens and a wonderful housewife. I was so amazed extraordinary taste this dish that I started trying when I grew up various recipes its preparations.
Later I realized why this dish turns out delicious - butter, cream, eggs, sour cream, raisins, candied fruits, poppy seeds or even honey are added to the cottage cheese. With such and such a set various additives The dish is just right for a holiday. There are a great many recipes, and each housewife adds her own “zest”. Easter is prepared both custard and raw, without baking. Today we'll look at a few interesting recipes raw Easter, which is easier and faster to prepare than custard.
In principle, Easter cannot turn out tasteless. But personally, I didn’t immediately get a beautiful and elastic shape of the curd mass.
So that the first time you have a fragrant, beautiful and delicate dessert, take advantage of these helpful tips.
- Use the freshest ingredients possible, especially for no-bake Easter.
- Buy full-fat cottage cheese - 9%, it is better to take sour cream at least 20%, cream at least 30%, and butter - at least 82.5%.
- If you are preparing homemade cottage cheese, be sure to put it under pressure for several hours to remove excess liquid. The cottage cheese must be dry, otherwise the pyramid will fall apart.
- Be sure to rub the cottage cheese 2 times through a sieve or beat with a blender until smooth. There should be no grains, then the dessert will turn out tender.
- Remove the eggs and butter from the refrigerator in advance, they should be at room temperature, and if you use cream, then cool them, on the contrary.
- To add a special taste, add vanilla, raisins, dried cranberries, candied fruits, poppy seeds, cocoa or nuts.
- If you want to get an appetizing golden color, add a little turmeric to the curd.
- Press the curd mass tightly into the pan, and place pressure on top. Place the pan on a plate and periodically drain the whey that will be released from the curd. Leave it like this overnight, or even better for 10-12 hours.
- If you're cooking custard dessert, then it is better to brew the ingredients in a water bath, without bringing to a boil.
Now choose a recipe and good luck!
Classic cottage cheese
Classic Easter is prepared from homemade cottage cheese. I admit to you, I use a store-bought one, but quite fatty cottage cheese. We all know that tasty (but not dietary) dishes come from fatty foods. Preparing such a festive dessert is quite simple, without cooking.
We will flavor any Easter with ingredients such as nuts, raisins, and dried fruits. They will give our dish a whole palette of different tastes.
We will need:
- cottage cheese - 800 gr.
- butter - 100 gr.
- sour cream - 130 gr.
- powdered sugar - 150 gr.
- dark raisins - 100 gr.
- light raisins - 100 gr.
- dried apricots - 100 gr.
- walnuts - 100 gr.
- vanilla sugar - 1 tsp.
Cut dried apricots into small pieces.
Place in a deep bowl, add raisins, pour boiling water and leave for 20 minutes. During this time, the dried fruits will become soft and fragrant.
It is advisable to rub the cottage cheese through a sieve or mince it through a meat grinder. There are more modern way- Grind the cottage cheese using a blender.
Add softened butter, sour cream, powdered sugar and vanilla sugar to the grated cottage cheese. Mix everything well.
Keep the butter at room temperature until it softens before cooking.
We drain the water in which we soaked the dried fruits, and place the raisins and dried apricots on a paper napkin. Dry them a little, and only then add them to the main dish. Mix the whole mass with raisins and dried apricots.
We cover the Easter pan with clean gauze folded in two layers. Spread the gauze well over the sides and leave the edges protruding. Place the curd mixture into the mold and compact it quite tightly so that there are no voids.
Cover the top with gauze and place some weight. The most convenient way is to cover it with a plate and place a jar of water on top. The liquid from the cottage cheese must come out, then the Easter will retain its shape. Leave it like this overnight in a cool place. Then turn the mold over and carefully remove the mold and gauze.
Easter is ready, store it in a cool place until the start of the meal.
"Boyarskaya" with cream
Truly boyar Easter, with tender cream, sweet and very tasty. It's easy and quick to prepare. Almonds, candied fruits and raisins give this dish a truly rich taste.
We will need:
- cottage cheese - 500 gr.
- butter - 200 gr.
- cream 30% - 0.5 cups
- sugar - 1 glass
- egg yolks - 2-3 pcs.
- raisins - 1 tbsp. l.
- almonds - 1 tbsp. l.
- candied fruits - 1 tbsp. l.
- vanilla sugar - 1 tsp.
- cardamom to taste
Grind the softened butter with sugar until white and add the yolks. Grind until the sugar is completely dissolved.
Add vanillin (vanilla sugar) and cardamom to this mass.
Grind the cottage cheese through a sieve or grind with a blender until smooth. Try to grind until the lumps disappear.
Add raisins, almonds and candied fruits.
Whip the cream until fluffy and add it to the curd mass. Stir everything thoroughly, trying to mix from top to bottom. The result is a tender and homogeneous curd mass.
We put it in a mold, which we first cover with two layers of gauze. Be sure to put pressure on top so that excess liquid is removed from the cottage cheese. We keep it under pressure for 5-6 hours, but it’s better to leave it overnight.
We take Easter out of the mold and carefully remove it from the gauze. If desired, decorate with chocolate chips, cranberries or other berries.
Delicious recipe from cottage cheese with condensed milk
I tried to make the task a little easier and prepare cottage cheese Easter with the addition of condensed milk. I can say that it turned out very tasty; last year, this festive dessert was swept off the table very quickly by the family and guests.
We will need:
- cottage cheese - 600 gr.
- butter - 100 gr.
- sour cream - 3 tbsp. l.
- powdered sugar - 1/2 cup
- condensed milk - 200 gr.
- raisins - 100 gr.
- vanilla sugar - 1 tsp.
You will need to soak it 20 minutes before cooking. hot water raisin.
Remove the butter from the refrigerator in advance and warm it to room temperature.
In a blender, beat cottage cheese and sour cream until smooth.
Try to ensure that there are no curd grains left, then Easter will turn out very tender.
Add sugar, vanilla sugar to the curd mass and pour in condensed milk.
By this time the butter has softened, add it to the main mass in the blender and stir everything until smooth.
All that's left is to add the raisins. According to your taste, you can also add dried apricots to Easter (you will also need to pre-soak them in hot water).
Cover the bean box with gauze, preferably in two layers, straighten the gauze well. Don't forget to leave free edges of the gauze so you can cover the Easter later.
Spread the curd mass, press with pressure and leave overnight.
We release the finished Easter from the mold, remove the gauze, turn the pyramid over and decorate it according to our mood and taste.
A simple recipe with cottage cheese and honey (video)
A fairly simple Easter dessert recipe. Thanks to honey, very little sugar is used in this recipe. Honey and candied orange peels make this dish unique, try it.
"Royal" Easter without baking
Royal Easter was named because of the presence of rather expensive ingredients in it - sugar, sour cream, cream, butter, nuts, which simple people couldn't afford it. These ingredients actually enrich the flavor of this cheesy holiday dessert. Now they are present in many recipes, so almost all recipes can be called “royal”.
- cottage cheese - 500 gr.
- butter - 200 gr.
- cream - 150 gr.
- yolks chicken eggs- 3 pcs.
- powdered sugar - 200 gr.
- raisins - 50 gr.
- candied fruits - 50 gr.
- dried cherries - 50 gr.
- roasted almonds - 50 gr.
- chocolate - 50 gr.
- vanilla sugar - 1 tsp.
Pour boiling water over raisins and candied fruits in advance.
We will need almonds, which must first be fried. Chocolate can be cut with a knife, or even better, grated on a coarse grater.
Drain the water in which the candied fruits and raisins were soaked and place them on a paper napkin to dry.
We rub the cottage cheese through a sieve. You can grind it using a blender, which is even more convenient and faster.
It is advisable to keep the butter at room temperature or even heat it a little. Mix soft butter with powdered sugar and beat with a blender until smooth. Add the yolks one at a time and beat again.
Add candied fruits and raisins to the oil mixture and mix well. Then add the cottage cheese in parts.
Separately, beat the cream using a blender. To make the cream whip better, cool it first.
Add the whipped cream to the curd mixture and mix.
Pour the cottage cheese into the mold and compact it well. Cover the top with a weight and leave it overnight, or even better, for a day. Then we remove the form and gauze, turn the Easter over and decorate.
Lemon raw Easter with poppy seed filling
An original dish that looks very beautiful when cut because of the poppy seed filling. The lemon in the recipe adds sourness, and the turmeric gives it a beautiful color. At the same time, Easter is prepared quite simply.
We will need:
- cottage cheese - 600 gr.
- butter - 100 gr.
- sour cream - 100 gr.
- sugar - 100 gr.
- lemon zest - 1 tsp.
- turmeric - 1/2 tsp.
For the poppy mass:
- poppy seed - 150 gr.
- almonds - 50 gr.
- water - 1 glass
- brown sugar - 50 gr.
- honey - 25 gr.
- vanilla sugar or vanilla stick
- Mix cottage cheese, sugar, softened butter and sour cream and beat with a blender until the lumps disappear. The mass should be homogeneous and tender.
2. Divide the resulting curd mass in half. To one we will add grated lemon zest and turmeric. It will turn out light yellow.
3. For the second part we will need poppy seed filling. To do this, pour poppy seeds cold water, wash the seeds and drain the water.
4. Now fill the poppy seeds with clean cold water and bring to a boil, but do not boil. Add vanilla sugar for flavor. Hot poppy seeds should stand for 20 minutes in a saucepan with a lid.
5. Pre-fry the almonds and grind them with a blender, but not until they become flour, but so that pieces of nuts remain.
6. We will need to chop the steamed poppy seeds further. The easiest way for me is with a blender. But you can put it through a meat grinder.
Crushed poppy seeds are much tastier and don’t get stuck in your teeth.
7. When the poppy seeds have cooled completely, add sugar, honey and nuts. The poppy mixture is ready, mix it with half the cottage cheese.
8. Cover the Easter pan with gauze. We got 2 fillings - lemon and poppy seed.
9. First, spread the lemon curd and level it on the sides. To help Easter keep its shape better, do not add the filling for 5-10 minutes.
10. Press the poppy seed filling into the middle of the mold.
We wrap Easter in gauze, place a weight on top and leave for 10-12 hours, or even better, stand for a day. During the entire time, you will need to drain the resulting whey 3-4 times.
11. After the time has passed, remove the gauze and turn the plate with Easter over. We free our dessert from the mold and gauze and decorate.
This Easter looks especially beautiful in cross-section
Video on how to prepare Easter cheese “Zebra” without eggs
If you want to make an original Easter dessert, then prepare striped Easter. I am sure you will surprise your family and guests.
Recipe with dried apricots and prunes
Dried fruits and cottage cheese go well together, so feel free to cook according to this recipe. And any novice housewife can prepare such a festive dessert. Easy to prepare and delicious.
We will need:
- cottage cheese - 500 gr.
- butter - 100 gr.
- sour cream - 60 gr.
- sugar - 100 gr.
- vanillin - 1 tsp.
- dried apricots
- prunes
For dried fruits I don’t specifically indicate the quantity; some people like there to be a lot of them, while others prefer more cottage cheese. But before cooking, you need to pour hot water over the dried fruits for about 20 minutes. After that, squeeze out the water and place the dried fruits on a paper towel.
Grind the cottage cheese through a sieve or using a blender.
Add vanilla sugar, sugar, sour cream and softened butter to the cottage cheese. Mix everything well using a blender.
We cut dried fruits small pieces and add it to the curd mass. Stir well again.
Place the curd mass in a mold, compact it, cover it with gauze and leave it under pressure for 10-12 hours.
All that remains is to decorate and serve our dish. Easter is served cold, so keep it in the refrigerator until your guests arrive.
So, I hope that in my selection you have found the recipe you need. There are a lot of preparations and troubles ahead, but the holiday is worth it.
I wish you a delicious holiday table, many guests and a Happy Easter!
Of course, it’s hard to imagine a holiday table in an Orthodox family without an Easter treat. Easter curds are very tasty; you will find their recipes with photos below. On the eve of Easter, all housewives try to carefully prepare and think about how to set the table. It has already become traditional to paint eggs and prepare Easter cottage cheese. How to prepare cottage cheese Easter: recipes with photos can be found in the article.
Eggs are painted in different ways: some use store-bought paints, while others natural products. In any case, you will get multi-colored eggs. After painting they should be rubbed sunflower oil, so they will shine. You can buy Easter stickers in advance and stick them on each egg. That's sorted out, now it's time to prepare Easter. You can make regular Easter cakes, or you can make cottage cheese Easter cakes. So, the topic of our article is cottage cheese Easter: recipes with photos of how to prepare this festive dessert will be described below.
If you have never cooked yourself, then thanks to the recipe for cottage cheese Easter without eggs, you will create a real cooking masterpiece. This method is the simplest, suitable even for novice cooks. And if you really want to surprise your family, prepare cheese Easter. Find out the preferences of each family member and, based on this, prepare a real treat for the festive table. Cottage cheese Easter as a dish turns out very tasty and tender. On this day there must be Easter on the table. How to cook them at home? This is what we will deal with now.
Easter from cottage cheese (royal)
There is a time-tested recipe for making Easter. A photo is also attached. You won't be able to get away from such a delicacy by the ears.
Required Products:
cottage cheese (it is advisable to choose fatty cheese, 1 kg);sour cream (fat, 210 grams);
a pair of eggs;
sugar (half a glass, choose according to your taste);
butter (high fat content, 110 grams);
vanillin (a couple of bags);
raisins (100-150 grams);
candied fruits (100-150 grams).
The first step is to pass the curd through a sieve. It is advisable to do this several times so that the dough is airy and not clogged.
Beat 2 eggs into the curd, add sugar and add soft butter. Immediately add sour cream and vanillin to the ingredients. Now whisk all ingredients thoroughly. For these purposes, use a mixer. If you don’t have such a device in your kitchen, beat with your hands for 10 minutes.
In the meantime, you need to remember, it’s better to do this in advance, rinse the raisins. After it dries, it goes into the curd mixture along with the candied fruits. Mix everything well again.
Next, moisten a piece of gauze and cover the mold with it. If you don’t have a bean box, you can take a flower pot or colander. Place the curd mixture on cheesecloth. Wrap it in gauze and place a plate on top. Whey will leak out through the bottom of your mold, so place something underneath too. Place everything in the refrigerator overnight.
In the morning, remove the plate, remove the gauze and turn Easter onto a plate. Turn over in the same way as jellied meat. The finished delicacy can be decorated with candied fruits and written in large letters “XB”. The most delicious cottage cheese Easter (classic) is ready. The treat can be served on the Easter table.
Baked Easter (recipe with photos)
Not a single Easter holiday is complete without Easter. Food should be appropriate for the holy day. Instead of bread, Easter is eaten on this day. Easter made from cottage cheese is considered the most delicious, tender and melting in the mouth. All the food on the table is exclusively Easter. But how to make Easter at home? We will provide a simple recipe now.
Required Products:
homemade cottage cheese (700-800 grams);chicken eggs (6 selected pieces);
sour cream (250 grams);
sugar (250 grams);
cinnamon (a couple of small spoons, maybe one);
zest of any citrus (grated, 6 small spoons);
baking powder (sachet);
wheat flour (half a cup);
a piece of butter.
Preparing the Easter treat:
Now you will see how to make delicious baked Easter. First of all, separate the whites from the yolks. We just need the yolks. They will need to be ground with sugar and mixed with cottage cheese. All ingredients presented in the list are also sent here. But the flour will need to be sifted first.
Grease the prepared baking dish with a piece of butter. Place the mixture there and place in the oven. You can check readiness with a match. If the dough does not stick to it, then you can take it out.
Brush the finished cake with whipped egg white and powdered sugar. This is optional. If you don’t like it, you don’t have to do it, and without it it will turn out very tasty. So Easter cottage cheese is ready. The recipe turned out to be very simple. You should definitely put Easter on the Easter table, and you already know how to cook it at home.
Easter recipe for cottage cheese with chocolate flavor
How to do delicious Easter? This question is asked by many housewives on the eve of the great holiday. After all, food should correspond to this day. Easter cake made with your own hands will be especially appreciated. It's very easy to prepare Easter at home. There are recipes where an egg is added, and others where it is completely unnecessary. You can prepare a very tasty chocolate-flavored Easter. Now we will offer you the simplest recipe (step by step).
Required Products:
homemade cottage cheese (550-600 grams);butter (210 grams);
sour cream (110 grams);
milk chocolate (bar);
sugar (250 grams);
vanillin (sachet).
Preparing Easter:
Before you start cooking, pay special attention to the cottage cheese. It needs to be thoroughly rubbed through a sieve, if possible several times. Then place it in the prepared bowl. Place soft butter there. Next, mix both ingredients using a blender.
Separately, whisk the sour cream and slowly add it to the curd and cream mixture. Mix everything again. After which sugar and vanillin are added to the prepared composition. Mix everything. The chocolate must be grated with fine holes and poured into the mixture.
Cover the mold with gauze and place the prepared mixture there. Cover the top of the Easter with the ends of the gauze, and place a plate on top. Place a plate under the bottom of the mold where excess liquid will drain. Place everything in the refrigerator overnight.
In the morning your curd paste will be ready. There is no need to decorate it, since it will already be beautiful due to chocolate chips. Now you know how to prepare a curd delicacy quickly and tasty.
Bustard Easter: how to cook
We all prepare for Easter in a special way. This holiday is famous for all kinds of baked goods and colored eggs. But have you ever tried custard Easter? Now we will tell little secret how to cook it. To add flavor and aroma, it is advisable to add citrus fruits.
Required Products:
homemade cottage cheese (1 kilogram);chicken eggs (8-9 pieces of second grade);
butter (pack);
lemon;
sour cream (210 ml);
cream (fat 210 ml);
raisins (50 grams);
chopped almonds (50 grams).
Preparing the Easter treat:
Today we will get not just boiled Easter, but custard. As usual, grind the curd through a sieve. Add softened butter to it. Now put the saucepan on low heat and bring to a boil. Don't forget to stir the composition.
When the mixture has cooled, beat in the eggs one at a time. If you have cottage cheese lying around somewhere, you don’t need to cook with it. Take fresh product.
Add lemon juice, sour cream and cream to the prepared mass. Stir everything well again. Immediately add chopped almonds and raisins. Important! When you grate the zest, do not touch the white skin, otherwise the dish will taste bitter.
Now place the bean bag in front of you and cover it with gauze. The curd paste will be placed there. Put everything under pressure and put it in the refrigerator overnight. The Easter cottage cheese recipe turned out to be very simple.
Cottage cheese Easter in a slow cooker
There are a huge number of Easter recipes. There is cottage cheese Easter with candied fruits, cottage cheese Easter without eggs, but few people know what it is Easter treat can be prepared in a multicooker. How to prepare cottage cheese Easter? What recipes are there for a slow cooker? In fact, the methods for preparing Easter sweets are quite simple. You will see this now.
Required Products:
homemade cottage cheese (fat, 750-800 grams);butter (155 grams);
dried apricots (155 grams);
raisins (100 grams);
cream (250 ml);
sugar (half a glass);
a pinch of salt;
a packet of vanillin.
Preparing the Easter treat:
The first step is to thoroughly grind the curd through a sieve. Add softened butter to it. To make it soft, just take it out of the refrigerator 2 hours before cooking. Add vanillin here and stir.
Take the whites and beat with sugar using a mixer. Stir until the sugar dissolves.
The next step is washing the dried fruits. Clean fruits will need to be chopped.
Mix the whole mixture with cream and salt. Homogeneous mass pour into the multicooker and leave for 10-15 minutes, setting the “warm” mode.
Meanwhile, prepare the mold and line it with gauze. When the beep sounds on the multicooker, add cottage cheese and set the “porridge” mode. Set the timer for 5 minutes and don't forget to stir.
Then the mixture should cool. After which dried fruits are added and everything is mixed. Now the prepared mass should be placed in the mold. Place plates on top and bottom and place in the refrigerator. The next day, you need to turn the Easter over onto a plate and carefully remove the gauze. So our Easter cottage cheese with dried apricots is ready. All housewives like this recipe. It is simple, and the delicacy turns out so tasty that it flies off the Easter table in a matter of seconds.
Recipe for boiled Easter
It's hard to imagine a bright Easter day without Easter cakes. But they can be prepared not only from flour, but also from cottage cheese. It is the second option that we will talk about. Now we will tell you how to make Easter from cottage cheese (boiled). Everyone chooses a recipe for themselves, who knows, maybe you will like this particular method. We present to your attention a Easter cottage cheese recipe.
Required Products:
homemade cottage cheese (about a kilogram of fat);chicken eggs (2 pieces of premium quality);
sour cream (310 grams);
butter (155 grams, about half a stick);
sugar (210 grams);
a pinch of vanillin;
raisins (110 grams).
Preparing the Easter treat:
First make the cottage cheese. It must be rubbed through a sieve several times. This will help it stay airy. Add sour cream and melted butter here. Yes, you heard right, exactly melted, and not just softened. Mix everything well until smooth.
Beat the eggs with a mixer along with sugar and vanilla. Combine the resulting mixture with the curd mass and raisins. Place the saucepan with the prepared mixture on water bath for half an hour. Don't forget to stir the mixture regularly.
Then proceed as usual. Take an Easter mold and line it with gauze. If there is no bean box, a colander or flower pot will do. The most important thing is that there is a hole at the bottom through which the whey will flow out. Fill the mold with gauze and the prepared mixture. Place the edges of the gauze on top and cover with a plate. Place a plate down as well, as excess liquid will flow out there.
Place everything in the refrigerator overnight. In the morning, frozen Easter can be turned over onto a plate and decorated as desired. For design, you can take multi-colored candied fruits. Use them to lay out the letters “XB” or just sprinkle them on top. The treat is ready!
After you paint the eggs and prepare Easter eggs, they must be dedicated. This is the meaning of all preparations. On this day all Christians go to church. They light candles and pray. Then they come home and break their fast. On this day, Easter is eaten instead of bread. For variety, along with the curd delicacy, you can bake Easter cakes.
Whatever recipe you choose, you will not regret it, as the Easter curds will melt in your mouth. This is such bliss that words cannot describe it, you have to try it. Not a single Easter holiday is complete without Easter. Prepare for this day in a special way, because it happens only once a year. This is not just a holiday; Easter means a lot to believers.
