A simple Easter recipe from cottage cheese. Easter cottage cheese. pink cottage cheese easter
The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, for the preparation of curd Easter at home, according to the very first recipes, a special collapsible wooden form was used - a pastry box. Today, bean bags can be found on the free market and from different materials.
The classic recipe for "Royal" Easter (curd)
What we need:
- cottage cheese - 500 g
- egg yolks- 3-4 pieces (or 2-3 eggs)
- sour cream - 200 g
- butter (room temperature) - 100 g
- sugar - 100 g
- vanilla sugar - 1 teaspoon (or 1 tsp vanilla extract)
- raisins - 80 g
- nuts (almond petals or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.
The classic recipe for "Royal" Easter (curd): how to cook
To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or rub it with a blender).
Add yolks (or eggs), sour cream, sugar, vanilla sugar to cottage cheese and mix everything well. Add the diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour curd into thick-walled pan. Put on a small fire and cook, stirring constantly, until the first bubbles (i.e. until boiling).
Tip 1. At first it will be thick, but the more it is heated, the more liquid it will become - this is normal.
Tip 2. You should not boil the curd mass for a classic Easter, you just need to bring it to the boil.
When the first signs of boiling appear, remove the pan from the heat, put in a bowl of cold water (you can add ice cubes to the bowl) and stir until completely cooled. Remove the cooled curd mass for 1-2 hours in the refrigerator so that it thickens.
Add raisins, nuts to the chilled cottage cheese base of the "Royal" cottage cheese Easter and mix well. Cover the pasochnitsu with gauze soaked in water and folded in 2 layers. Put the curd base for the recipe in a pastry box.
Tip: Instead of a pasta box, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).
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Bend the edges of the gauze, press down on Easter with oppression and put in the refrigerator for 1-2 days. The pastor needs to be placed on a plate so that the whey can drain into it.
Recipe for a classic cottage cheese raw Easter
- cottage cheese - 500g
- butter - 200g
- sugar - 1 cup
- cream - 1/2 cup
- egg (yolk) - 2-3 pcs.
- raisins (pitted), almonds (chopped) - 1 tbsp.
- candied fruits, cardamom (ground), vanillin - to taste
So, how to cook cottage cheese easter: Grind butter with sugar until white, adding yolks one at a time. Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange or grated lemon zest, rubbed through a sieve twice.
Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator. Also among our readers is very much appreciated, which will undoubtedly decorate your Easter table even more.
Recipe for a delicious cottage cheese Easter without eggs (with strawberries)
- cottage cheese (fat content 9%) -450g
- sugar - 120g
- butter - 100g
- salt - 1/4 tsp
- lemon (zest) - 1/2 piece
- dried strawberries - 130g
- vanilla essence - 1/2 tsp
To cook cottage cheese Easter without eggs: fold the fresh cottage cheese into cheesecloth, tie a knot and hang it over the sink so that the whey is glass. After that, rub the cottage cheese through a sieve to make it ready curd was softer.
Grind dried strawberries in a blender. You will get a homogeneous viscous slurry. Grind the softened butter until the density of sour cream, add sugar, salt, lemon zest and vanilla essence. Knead a homogeneous light mass with a mixer.
Transfer the butter whipped with sugar into a bowl with cottage cheese. Gently, moving the spoon from the bottom up, mix the cottage cheese with the butter. Now you can add strawberries, mix again so that the berries are evenly distributed in the curd mass.
Transfer the curd mass for Easter to a pasochnik lined with gauze, put it under a press and refrigerate overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag onto a plate and remove the gauze. Look also at WANT.ua for relatives and friends.
Old traditions are not forgotten and are passed down from generation to generation. So, on the bright holiday of the Resurrection of Christ, you can’t do without Easter - a dish whose photo looks very appetizing. Some hostesses even kept an old wooden beekeeper, inherited from their grandmother, although today modern specimens of such are successfully produced and commercially available.
The cottage cheese Easter recipe used by our ancestors included fatty natural products: homemade cottage cheese and sour cream, premium butter. A real Easter, as before, should be very fat and sugary and prepared according to a special technology. But today, many new recipes have appeared that are more in line with modern possibilities, and the form for Easter is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be cooked in the pastry.
Easter recipe from cottage cheese
For her, you will need a kilogram of homemade cottage cheese, 300 grams of butter, one and a half to two glasses of thick fat sour cream, 5 eggs, a package of vanilla sugar, a glass of sand or powdered sugar, half a glass of chopped almonds, quiche-mish if desired.
Rub cottage cheese and butter through a sieve, put sour cream into the resulting mass and mix. Add eggs one at a time, put on the stove, stirring constantly. As soon as it begins to boil, remove from the stove, place in the cold. When cool, add icing sugar or sand, vanilla sugar, almonds and quiche, mix thoroughly.
Line the pasochnik with gauze folded in several layers and put in a narrow enough dish so that it stands stable and there is a place where liquids drain. Put the cottage cheese in a pastry box, cover it with the edges of gauze, put oppression on top. Remove for about a day in the refrigerator.
Easter raw
We offer another Easter recipe from cottage cheese. Required ingredients: about a kilogram of cottage cheese, 400 grams of butter, eggs - 4 pcs., Two cups and a half cups of heavy cream, chopped candied fruits, raisins.
Grind until white with four yolks, which must be introduced gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, grind it all properly. Whisk two whites with the remaining cream and combine them with cottage cheese. It remains to add raisins and candied fruit. Put the cottage cheese in a mold under oppression and put in the cold for a day.
chocolate easter
Perhaps someone will like the Easter recipe from cottage cheese with chocolate. First you need to rub a kilogram of cottage cheese and 200 grams of butter through a sieve, add two cups of fat thick sour cream, a glass of cream, two cups of vanilla sugar, 200 grams of grated chocolate. Rub thoroughly until smooth, so that there are no chocolate grains. After that, transfer to a pastry box.
There are many recipes for this dish. This is a royal Easter (custard and raw), almond, creamy, with condensed milk, fruit, yogurt, lemon, apricot, nut, with sesame seeds, with cheese, with
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. Wipe the cottage cheese through a sieve with butter, 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 properly, 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.
Cottage cheese Easter is a traditional dish on the table on the day of the celebration of 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, teaspoon
- 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 “Gentle 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 a 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 in a 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 pastry box, give it the desired shape and decorate.
Recipe for 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 it is customary to prepare a large number of a wide variety of dishes for the Easter table.
However, Easter also has the main attribute - it is Easter cottage cheese 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-fashioned 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, 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 with the edges of the fabric on top, put the 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 a simple bread with raisins into a very tasty muffin or 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 turned out to be too liquid, then add semolina, if too thick - milk.
4. Pour the finished dough into the 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, covered with a fudge of beaten eggs and 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. The main ingredient of this Easter is 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 in various ways, but the main thing is that it turns out to be not 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. We put the pan with the curd on the fire and constantly stir until it becomes homogeneous and starts 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 until a homogeneous consistency is formed.
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 prepare the form for Easter: we moisten it with plain water, and then cover it with a cotton napkin or gauze (while the edges of the gauze must be folded over). 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 put the easter on a beautiful large 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 the baking dish with vegetable oil. 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 of vanilla sugar, since it was not found 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 of 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 the usual condensed milk, you can take boiled condensed milk, you will also get a 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 gauze 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 don’t have a special beaker, you can take another plastic mold 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.
I propose to cook for Easter the 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 of 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 little sugar.
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 in hot water and quickly turning 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 that 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. We need dairy products (cottage cheese, sour cream and butter) at room temperature, so if they are in the refrigerator, we take them out 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, suitable in size, and put a load on it (you can use a three-liter jar of 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 it 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 drain the whey from 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. a 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), mix finely chopped candied fruits from orange peel to the curd mass.
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 wash the new gauze, then an unpleasant smell will remain and the cottage cheese will absorb this smell and some kind of aftertaste for Easter will be strange.
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 overturning 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. 
Hello dear readers of my blog! Easter week is just around the corner. Our family loves this holiday, and Easter cottage cheese always flaunts on our table. Do you know how to make such a dish really tasty and beautiful? I have compiled for you a selection of 8 amazing recipes and several decorating options.
Even in ancient Russia, treats were prepared by everyone, but in different ways. More prosperous people had the opportunity to buy overseas spices and dried fruits, candied fruits for the dish. But poor people are not so lucky. They made do with cottage cheese, eggs, sour cream and, at best, hazelnuts. Now, we all have the opportunity to make masterpieces using vanillin, candied fruits, nuts, raisins, dried apricots, coconut flakes and so on.
What does cottage cheese Easter symbolize? It symbolizes the mountain on which Christ was crucified. From here came the forms of pasok - they are made in the form of a mountain or a pyramid.
A festive dish of cottage cheese is prepared raw or custard. Both options are very easy to prepare. I can only prescribe one difference: in the custard method, the products undergo additional heat treatment, since the dough is additionally heated on the stove. Accordingly, the taste is slightly different than that of raw pasca. I advise you to cook the boiled version, if children eat it - it is still safer.
The form for the dish can be different - a special pastry box, a new flower pot, a simple form without a bottom, a colander or a cake pan. The main thing is that there are holes at the bottom of the mold for the discharge of whey.
A classic Easter cottage cheese recipe without eggs with raisins and candied fruit
Preparing such a treat is very simple, without heat treatment. And the cottage cheese in it turns out amazingly tender. I most often use this cooking option, sometimes changing the composition of the filling. My family is always delighted - you should try it too!
Prepare for the recipe:
- 600 g of cottage cheese;
- 100 g butter;
- 0.5 cups of sugar;
- 0.5 cups of sour cream;
- vanilla sugar to taste;
- 1 lemon (zest);
- 50 g candied fruits;
- 50 g raisins;
- 3-4 pcs. dried apricots;
- confectionery sprinkles for decoration.
Cooking process:
1. Mix sugar and vanilla sugar with sour cream. Mix well until completely dissolved.
2. Rinse the raisins well, pour boiling water over and leave in water.
3. Rub the cottage cheese through a sieve or beat with a submersible blender. Rub the lemon zest into it on a fine grater, you need to use only the yellow part.
4. Add sour cream with sugar and butter at room temperature to this mixture. Blend everything with a blender.
5. In the resulting mass, add raisins steamed and dried with a paper towel, diced dried apricots, candied fruits and mix everything. You can add any nuts here if you like.
6. Take a bean bag, line it in one layer with damp gauze. Straighten the gauze so that the folds are in the corners. Put the curd mass in the form and cover with the ends of the gauze on top. Additionally, you can tie the shape with threads so that it does not disperse. Put the pastry bowl on a plate, and place a jar of water on top of the cottage cheese as a press.
Periodically drain the whey, which will drain into a plate.
After 12 hours, remove the threads, open the mold and remove the gauze. Enjoy the delicate taste!
Curd Custard Easter Tsarskaya with Lemon Peel and Dried Fruits
Surprise your family and guests with this delicious dish! Delicate creamy taste like ice cream, fresh lemon flavor and candied fruit flavor. I recommend preparing a treat in a custard way, compare with a raw version.
You will need:
- 500 g cottage cheese;
- 120 ml of sour cream;
- 100 g butter;
- 100 g of sugar;
- 1 sachet of vanilla sugar;
- 2 eggs;
- 1 tsp lemon peel;
- 80 g raisins;
- 80 g dried apricots;
- a pinch of salt.
How to cook:
1. First, grind the cottage cheese in a way convenient for you.
2. Add softened butter, sour cream (it is better to take homemade), sugar, vanilla sugar, a pinch of salt and lemon zest. Stir. Add the eggs there and beat with a mixer or immersion blender until smooth.
3. Transfer the curd dough to a saucepan, preferably with a thick bottom so that it does not burn. Put the pan on a slow fire, bring almost to a boil, stirring constantly with a wooden spatula. When heated, the mass becomes more liquid. After 10 minutes, the first bubbles will appear, which means it's time to remove the pan from the heat.
4. Place it in a water bath with very cold water to cool. The mass should be cooled to room temperature. Then cover it with a lid and put it in the refrigerator. After 1.5 hours, it will completely cool down and thicken.
5. Add raisins, dried apricots cut into pieces and mix. Raisins and dried apricots should be washed in advance and dried with a towel.
You can add any dried fruits, berries or candied fruits - it depends on your desire.
6. Prepare the form for paska: put it on a plate, line it with damp gauze from the inside and straighten the folds. After laying out the cottage cheese, close the top of the mold with the free ends of the gauze. And put a jar of water on top so that all the excess whey comes out. Drain it periodically.
7. Let this whole structure stand overnight in the refrigerator, but the best option, leave for a day.
8. Then unfold the gauze and invert the form onto a dish. Carefully remove the mold and remove the gauze.
It remains to decorate this yummy. Use confectionery sprinkles or mastic. Cook with pleasure, help yourself with appetite and pleasure!
How to make homemade Easter from cottage cheese baked in the oven?
Here, the curd dough is made without flour, and the dish turns out juicy, with a very rich taste. Cooking is not as fast as the dishes described above, but it's worth it!
You will need:
- 1 kg 9% cottage cheese;
- 6 eggs;
- 1 cup 21% sour cream;
- 100 ml 10% cream;
- 1 tbsp decoys;
- 1 tbsp starch;
- 1 tsp with a slide of baking powder;
- 1 tbsp lemon juice;
- 50 g raisins;
- 50 g dried cranberries;
- 180 g of sugar;
- 2 pack. vanilla sugar;
- 0.5 tsp nutmeg;
- 0.5 tsp cardamom;
- cinnamon to taste;
- 0.5 tsp salt;
- 1 tbsp glaze.
Step by step cooking instructions:
1. As in all recipes, grind the cottage cheese through a sieve or interrupt with a blender.
2. Separate the whites from the yolks. Put the whites in the refrigerator for a while. Beat the yolks with sugar until fluffy.
Do not take all the sugar, but only half. If you like very sweet, you can increase the amount.
3. Add the beaten egg yolks to the curd and stir. Now add sour cream, cream, sifted starch, sifted baking powder and semolina. Mix the ingredients well.
4. Pour in a spoonful of lemon juice, vanilla sugar, nutmeg, cardamom, cinnamon and mix everything.
5. Add to all this pre-prepared raisins and dried cranberries and mix. The longer you knead, the more airy the treat will be.
6. Now leave the dough for the semolina to swell, and in the meantime, beat the egg whites.
7. Add salt to egg whites and beat until fluffy. Now gradually add the sugar and beat until you get stiff peaks.
8. Set aside 1/3 of the beaten egg whites for Easter decoration and refrigerate. Combine the rest with the curd mass: stir in the whites with movements from the bottom up.
9. Turn on the oven to 160 degrees. Line the molds with parchment paper, grease it with butter and fill 3/4 of the volume.
10. Place them on a baking sheet and cover with foil. Pour water into a baking sheet (1/3 of the baking sheet). Put in the oven for 40 minutes. Then remove the foil and leave for another 20 minutes in the oven.
When you turn off the oven, do not remove the pastries for another 20 minutes, otherwise they will settle very quickly. And remove from the mold only after complete cooling.
11. Add dry glaze to the left whipped proteins, mix, add quite a bit of lemon juice for sourness and mix.
12. Brush on Easter egg whites and garnish with confectionery sprinkles.
Now the delicacy needs to stay in the refrigerator for about a day. After that, you can serve.
Quick cottage cheese Easter with gelatin without cooking
It is the lightest and quick recipe, which can help out when you are short on time. This is the raw cooking method. It turns out very tasty and fragrant, with light notes of honey. For the indicated amount of ingredients, I use a plastic bucket with a capacity of 750 ml as a form.
What you need for a quick meal:
- 420 g of cottage cheese;
- 3 tbsp sour cream;
- 60 g raisins;
- 60 g walnuts;
- 20 g of gelatin;
- 80 - 130 ml of milk;
- 3 tsp honey;
- 1.5 oranges (zest).
Step by step cooking step with photo:
Pour gelatin into a separate container, pour milk into it and let the gelatin swell for 10 minutes.
1. Pour boiling water over raisins and set aside for 15 minutes.
2. Put the walnuts in a plastic bag, flatten and roll with a rolling pin on the table. Choose from crushed nuts fragments, if any.
3. Grate the zest on a fine grater from 1.5 oranges.
4. Put the swollen gelatin on a slow fire, stir it, bring it to a boil, but do not boil.
5. Rinse the raisins well and pat dry with paper towels.
6. Put cottage cheese, orange zest, honey, sour cream into a blender bowl. Beat until smooth.
If the mass is too dense, add 3 tablespoons of milk.
7. Add gelatin and beat again. Put the curd mass in a bowl, add the walnuts and raisins and mix.
Lubricate the form with sunflower oil to make it easier to remove Easter. Put the resulting mass into it. Put the dish in the refrigerator for 1.5 hours. Then turn it on a plate, decorate and your yummy is ready!
The recipe for a traditional Easter on sour cream with candied fruits from Yulia Vysotskaya
I present to you an amazing recipe from Yulia Vysotskaya. This treat is made with whipped cream and egg whites. From this, the delicacy turns out to be airy and very tender. And for spice and additional flavor, you can add your favorite spices.
How to cook a simple custard Easter with raisins in a slow cooker?
The taste of such a delicacy resembles the taste of a real ice cream. It is easy to prepare and does not require much time from you. Great option for a change on the festive table.
Ingredients:
- 750 g soft cottage cheese 9%;
- 125 g sugar;
- 180 g butter;
- 60 g 25% sour cream;
- 4 eggs;
- 8 g vanilla sugar;
- 90 g raisins;
- butter for pasta.
Cooking details:
1. Place the soft curd in a mixing bowl. Add sugar and vanillin, soft butter cut into pieces, eggs and sour cream. Mix everything well.
2. Beat first at low speed of the mixer, and once everything is well mixed, increase the speed and beat, adding raisins. It must be poured with boiling water for 10 minutes in advance, then rinsed and dried.
3. Pour the mass into the multicooker bowl, set the "Milk porridge" program for 15 minutes.
4. After the end of the program, stir, close the lid, let it cool for 30-40 minutes. Turn off auto heating.
5. Grease the pastry bowl with softened butter. Place a fine-mesh sieve in the bowl so that it does not reach the bottom. There will drain the whey from the curd. On top of the sieve, put an inverted paster and pour the warm curd mass there.
6. Cover with cling film on top. Leave to cool at room temperature. Once the mass has cooled, place it in the refrigerator for at least 12 hours.
At the end of this time, remove the form and put the Easter on a dish. Align the sides - they may leak a little. Everything is ready, you can decorate as you like!
3. Now combine the curd and cream mixture and turn it into a homogeneous mass, it is convenient to do this with a blender.
4. Now add candied fruits, nuts or raisins (pre-soaked and washed) there, whatever you like. Mix it all up with a spoon.
5. Take wet gauze, line the Easter cottage cheese mold from the inside and lay out the finished mass. Close the top with the remaining ends of the gauze. Make oppression by placing a plate on top of the form, and placing a jar of water on it. Put in the refrigerator overnight.
2. Beat cottage cheese in advance with an immersion blender. Add butter, remaining cream, powdered sugar and beat well.
3. Combine the curd mass with chocolate and mix everything thoroughly until smooth. Place the mass in a beaker covered with damp gauze in two layers. Wrap the free ends of the gauze up, put a saucer on top and place oppression on it.
4. Place the mold on a plate to release excess whey. Leave everything in the refrigerator overnight.
In the morning, remove the oppression, turn the form over onto another plate, remove the cheesecloth carefully so as not to damage Easter. Now everything is ready, you can pour over the icing and sprinkle with confectionery decorations.
How to quickly and easily decorate Easter?
Festive treats can be decorated in many ways. Here expanse to your imagination. You can embellish with cooking sprinkles, food coloring (safe), marmalade, candied fruit, raisins, dried apricots, coconut flakes, or candy. Place dyed eggs, confectionery flowers, or marmalade figures nearby.
Dear readers, I hope that my selection of recipes will help you choose the option that suits you best in terms of composition and cooking speed.
As you can see, there are many varieties. If you liked any of the cooking methods, share with your friends, maybe they are just looking for an interesting recipe. And if you have a recipe that contains ingredients that are not listed here, please write in the comments about it.
Cook with pleasure and eat with delight, enjoy your meal! And I congratulate everyone on the Bright Resurrection of Christ!
If your family loves and celebrates the Resurrection of Christ, you know that the main symbols of the holiday should be in the center of the table - krashenka, Easter cakes and cottage cheese Easter. About why and why eggs are dyed, how best to bake Easter cakes and what secrets to use so that they come out incomparable, a lot has been written and read, but do you know why curd Easter is prepared, where this tradition came from, how such desserts are decorated, what form they choose and how to cook the most delicious curd Easter in the world ? If you feel that you have a gap in this area of knowledge, be sure to look through the proposed note - you will find a lot of interesting things and make a lot of discoveries!
Basics
What are Easter cottage cheese made of?
What is cottage cheese Easter? In fact, these are rich curd desserts that are usually prepared for the feast of the Resurrection of Christ. In order for Easter to come out perfect and extraordinarily tasty, they take the best cottage cheese that can be found, use farm eggs with the most orange yolks that exist. The composition of the dessert includes heavy cream, butter, candied fruits, nuts, natural vanilla. Cottage cheese Easter is not the case when savings and a rational approach to housekeeping are appropriate, cottage cheese Easter is a holiday, luxury and beauty.
What are cottage cheese Easter?
In general, all curd Easter can be divided into three main types:
- raw cottage cheese Easter;
- custard curd Easter;
- baked cottage cheese Easter.
Raw cottage cheese Easter is prepared most simply - by mixing the ingredients and placing the mass under a press. Standing for a long time in a cool place, the curd Easter gives off excess whey, resulting in a rather dense substance that can be cut with a knife without much difficulty and served on the table almost like a piece of cake.
Custard curd Easter - these are the same components that are boiled in a water bath to a temperature of 70-90 degrees before laying out under oppression. Thermally processed foods have a different taste - such Easters are no better and no worse than raw ones, they are just a little different.
Cooking baked curd Easter is also not particularly difficult: cottage cheese, eggs, cream, candied fruits, raisins are mixed, laid out in a baking dish and placed in the oven. After baking, Easter must cool down.
What to cook?
To prepare a cottage cheese Easter, you need a special form - a pasochnik. These are 4 wooden (and often plastic) plates that are assembled into a truncated cone. For convenience, the inside of the mold is lined with a thin cotton cloth or damp gauze, which facilitates the process of separating the mold from the finished Easter. The curd mass is spread in the middle, covered with gauze or cloth, and then the Easter is placed under a press to separate the whey.
If you do not have a special pastor, this is not a reason to refuse to cook Easter cottage cheese for the holiday. Instead, you can take an ordinary deep sieve - Easter will turn out, of course, in a different, not classical form, but it will turn out - and it will be just as tasty and appetizing as in the case of the "correct" beekeeper. In addition to the sieve, we recommend that you think in the direction of a new ceramic flower pot or a regular disposable glass with holes in it.
What shape, how to decorate?
Well, about the form. The canonical curd Easter is made in the form of a truncated pyramid - according to some sources, it repeats the shape of the Holy Sepulcher, in which Jesus Christ was resurrected, according to others, this is a reference to Mount Zion, the foundation of New Jerusalem. Whatever version each individual believer adheres to, in general, everyone accepts the deep symbolism of Easter and decorates it with the obligatory letters ХВ, which means “Christ is Risen!”. In most industrial or craft Easter forms, the letters X and B are already cut out, which are imprinted on the finished cottage cheese Easter, but if they are not there, you can write it yourself - using small dried fruits, chopped pistachios or almonds, sugar mastic.In addition to the letter symbol, it is customary to decorate curd Easter with candied fruits, nuts, candied fruits and sugar decor, colorful sprinkles. They depict the simplest Easter symbols - a cross, a temple, a spear, sprouted grains, flowers, sprouts. Less often (and very rarely) curd Easter is poured with glazes and chocolate ganache.
Where did the tradition of cooking Easter cottage cheese come from?
The “thickened milk” is rooted in the old days, when the bulk of the population was not rich enough to afford cottage cheese, cream and butter regularly and on an ongoing basis. Expensive products did not often appear in the house, so Easter was exactly the holiday for which they saved money to please the family with a delicious treat.
By the way, initially Easter was prepared not on cottage cheese, but on sour milk - yogurt. The tradition of using cottage cheese came later - with the growth of the general well-being of the people.
In general, dairy products have always been of particular importance for Christian and Slavic culture. Milk symbolizes fertility, health, many folk rituals in the old days were performed with its help, it is widely featured in folklore and folk tales. The importance of milk for nutrition in those days could not be overestimated, and Easter cottage cheese only emphasized its importance.
Cottage cheese Easter: recipes
Raw curd Easter
The recipe is simple, almost elementary, which, meanwhile, does not affect the taste of curd Easter in any way: it turns out unusually tender, creamy, luxurious. Products are not subjected to additional heat treatment, you will spend a minimum of time preparing Easter.
Ingredients:
- 500 g of cottage cheese;
- 50 g coconut flakes;
- 4 yolks;
- 100 ml of heavy cream;
- 100 g butter;
- 2/3 cup sugar;
- 1/2 cup candied fruits;
- 1/2 cup finely chopped pistachios.
Grind cottage cheese through a sieve, mix with sugar, yolks and butter. Add cream. Knead, add coconut, candied fruits, nuts. We spread the resulting mass in the pasochniks covered with gauze, hide under the press in the refrigerator for 2 days.
Royal cottage cheese Easter
The name of cottage cheese Easter speaks for itself - it is immediately clear: it is unusually tasty, luxurious, rich and simply royal! But to try this treat, it is not at all necessary to be a royal chef - just carefully study the recipe and do a little magic in your own kitchen.
Ingredients:
- 1 kg of cottage cheese;
- 8 yolks (preferably from farm chickens - so that the yolk is orange);
- 200 g butter;
- 300 g sour cream;
- 200 g of sugar;
- 2/3 cup raisins;
- 1/2 cup almonds;
- 1/2 cup candied fruits;
- 1 tsp lemon peel;
- 1 tsp vanilla essence.
We grind the cottage cheese through a sieve, preferably twice. Mix with yolks and sugar, grind into a homogeneous paste. Add butter and zest, rub again - it is convenient to work with a wooden spoon. At the very end, we introduce sour cream, stir and put all this mass in a water bath. Boil until the first bubbles appear, very slowly and delicately, with constant stirring and at minimum heat - boil for a long time, at least 1 hour. Remove from heat, add candied fruits, raisins, chopped almonds and vanilla essence to the mass and pour the mass into pastry boxes lined with gauze. We put in the refrigerator, on top - oppression. Royal cottage cheese Easter can be cut after 2 days.
Boiled cottage cheese Easter
For those who are terrified of eating raw chicken eggs, it is recommended to implement recipes for custard curds. You need to play with them a little more than with raw Easter, however, they taste more tender, affectionate, velvety. Well, they don't contain raw eggs.Ingredients:
- 1 kg of cottage cheese;
- 100 g sour cream;
- 3 eggs;
- 100 g butter;
- 1 cup of sugar;
- 200 g nuts and candied fruits to taste.
We spread the cottage cheese in a bowl, add sour cream, half the sugar and egg whites, with a blender we break through until complete uniformity and an increase in mass in volume.
Grind the egg yolks with the second half of the sugar, add the butter. We connect both masses.
We put a bowl of curd cream in a water bath, boil with constant stirring until the first bubbles appear, which form on the surface of the curd (up to about 70 degrees).
We cover the pasochnik with several layers of gauze, pour the resulting cream inside. Cover with gauze, put under pressure and put in the refrigerator for two days.
Baked cottage cheese Easter
In some regions, cottage cheese Easter is cooked in the oven - it turns out an incredibly rich dessert, tasty and rich in taste. A special advantage of baked curd Easter is that its shelf life is longer than the shelf life of raw Easter. During the holidays, when the tables are already bursting with all sorts of treats, this is an important moment.
Ingredients:
- 800 g of dry fatty cottage cheese;
- 7 eggs;
- 100 ml cream;
- 100 g butter;
- 40 g of starch;
- 100 g candied fruits;
- 1 cup of sugar.
We spread the cottage cheese in a piece of clean cotton cloth, hang it over the sink. After a day, we take out a well-squeezed mass, mix it with heavy cream, eggs, softened butter, sugar and starch. At the end, add candied fruits.
Put the resulting mass into a greased baking dish, put in an oven preheated to 180 degrees for 50 minutes. After the specified time, we turn off the oven, but we don’t get Easter, we rearrange it in the refrigerator only after it has completely cooled. We stand in the cold for at least 10 hours, after which we cut.
Red cottage cheese Easter
Looking for an original, authentic recipe for red Easter is a thankless task: there will always be those who say: “But my grandmother ....” Let's not claim the ultimate truth - but just cook a red curd Easter, which, according to some sources, got its name because of the elusive shade of red that baked products give (yes, it is baked milk that makes such an Easter) . Or maybe the name was born simply due to the fact that this is actually a great version of the Easter treat - beautiful, in other words - red?
This recipe is based on boiled condensed milk. Rich, intense, red.
Ingredients:
- 150 g butter;
- 150 g almonds;
- 500 g of well-squeezed fatty cottage cheese;
- 300 g boiled condensed milk.
We rub the cottage cheese twice through a sieve, rub it with softened butter, add condensed milk and coarsely chopped almonds. We mix everything, put the mass in a pasochnik covered with gauze and put it under oppression for two days.
pink cottage cheese easter
According to some opinions, pink curd Easter is another name for red. And according to others, this is Easter, to which red berries are added during cooking, which results in a beautiful product of a delicate pink color. Let's cook Easter with raspberries?
Ingredients:
- 1 kg of fatty dry cottage cheese;
- 200 g thick raspberry jam;
- 1 cup of sugar;
- 100 g of heavy cream;
- 100 g butter;
- 3 eggs.
Cottage cheese is passed through a meat grinder, rubbed with eggs and sugar. We introduce softened butter, add cream, mix. At the end, we combine the resulting cream with raspberry jam. We spread the mass in a pasochnik covered with two or three layers of gauze. We put it in the refrigerator for a day, put oppression on top.
Children's cottage cheese Easter
Of course, everyone loves the Easter holidays, however, it is the children who are waiting for it in a special way - with bated breath, with touching joy, with sincere warmth. For them, it is worth preparing a separate table - treats designed to be perceived more with the eyes than with taste buds. However, we do not forget that children's cottage cheese Easter should be, first of all, useful - we decisively remove cognac and spices from a possible recipe, add berries and nuts. In addition, it is worth taking care that Easter cottage cheese for children is tender and light, not too big, not very dry, not too sour. In general, childish.
Ingredients:
- 700 g ricotta;
- 1 orange;
- 200 g butter;
- 100 ml of heavy cream;
- 180 g sugar.
We spread the ricotta in several layers of gauze, put it under oppression.
We clean the orange, separate the pulp from the films. Melt the butter in a frying pan, sprinkle with sugar, stirring, boil for several minutes, then add the peeled orange slices and the juice that has separated. Boil until the mass thickens. Remove from heat, add cream to hot mixture, mix well. After cooling, carefully combine with ricotta, put in a bowl, put in the refrigerator for 15-20 hours.
Multi-colored cottage cheese Easter
Bright and stylish! This is a treat that is designed to surprise, delight and cheer up. You will have to tinker a little more than usual, but the result is worth it.
Ingredients:
- 1 kg of cottage cheese;
- 200 g butter;
- 200 ml of heavy cream;
- 1 cup of sugar;
- 1 tsp vanilla extract;
- 1 st. l. matches;
- 1 st. l. turmeric;
- 1 st. l. blueberry jam;
- 1 st. l. cocoa;
- 1 st. l. cherry jam.
Fresh high-quality cottage cheese is rubbed twice through a sieve. Combine with butter.
Beat eggs with sugar, add cream. We put the mass in a water bath and, with constant stirring, boil until thickened.
We combine the resulting cream with cottage cheese and vanilla extract, divide into 5 equal parts. In each of the parts we add a natural dye - jam, matcha, cocoa, turmeric. Mix thoroughly. In a pasochnik, covered with several layers of gauze, lay out multi-colored curd masses in layers, put them in the refrigerator under the press for a day.
Easter with gelatin
It's not a secret for anyone: in order for the curd Easter to turn out as it should, so that when serving it it can be cut into portioned pieces, and not put with a spoon into a cup, you should take good cottage cheese, which will be able to completely give up the whey. If you are not sure about the quality of the product, make sure with the help of gelatin: of course, in the end you will get a far from canonical Easter treat, but at the same time it will be tasty and beautiful, and sometimes this is more than enough.
Cottage cheese Easter with gelatin is raw - for its preparation it is recommended to take proven farm eggs that will not cause you anxiety. An alternative is quail eggs.
Ingredients:
- 500 g of cottage cheese;
- 1 cup heavy cream;
- 100 g butter;
- 30 g of gelatin;
- 1 cup of sugar;
- 2 eggs;
- 100 g of chocolate;
- 100 g hazelnuts;
- 1 tsp vanilla essence.
We pass the cottage cheese twice through a sieve. Combine with softened butter. Beat eggs with sugar, add vanilla essence. We combine with the curd mass.
Pour the gelatin into a saucepan, pour half a glass of water, leave for 10 minutes, then put the saucepan on the stove and dissolve the gelatin over low heat until smooth. In a thin stream, we introduce into the curd mass.
The resulting cream is divided into three parts. In the first, add nuts and cocoa chopped into small pieces, mix, beating well with a mixer, put in a detachable form of small diameter. We hide in the refrigerator.
Mix the second third of the cream with cocoa, put it on top of the first. The remaining cottage cheese is mixed with melted chocolate, carefully spreading the cream on top of the second layer. Put in the refrigerator for at least 5 hours.
Chocolate curd Easter
If you consider cottage cheese Easter more like a delicious dessert than a must-have Easter dish, you will surely love the idea of making chocolate cottage cheese Easter. She is elegant and beautiful!
Ingredients:
- 700 g of cottage cheese;
- 200 ml of heavy cream;
- 200 g of chocolate;
- 2/3 cup sugar;
- 5 boiled yolks;
- 2/3 cup candied oranges;
- 1/2 cup almonds.
Grind cottage cheese with sugar, puree with a blender until completely smooth, adding boiled yolks and cream. We melt the chocolate, introduce it into the curd mass in a thin stream, without stopping working with a blender. When the mass becomes homogeneous, remove the blender, add candied fruits and chopped nuts. We cover the pasochnitsy with several layers of gauze soaked in water, pour the resulting mass. Cover with gauze and put under oppression for a day.
- For the preparation of cottage cheese Easter, only high-quality cottage cheese should be used, which must be passed through a sieve, and preferably twice, so that there are no grains at all in the finished mass.
- Cottage cheese should be fatty, this is another guarantee of a successful Easter: a dry fat-free product will give a dry, uninteresting result.
- If the recipe for making cottage cheese Easter calls for cream, be sure to taste it - they should be sweet, and only sweet.
- Butter should be taken exclusively with high fat content, expensive: neither sandwich pastes, nor spreads, nor cheap low-fat products are suitable.
- We remember that cottage cheese Easter is important in form, and not just in content, so we show the wonders of creativity and strive for a truncated pyramid.
- Raw and custard Easter must be kept under pressure for at least 10 hours.
- In the process of preparing custard curd Easter, in no case should you boil the mass, you just need to bring it to the highest possible temperature.
- Instead of sugar, it is better to use powdered sugar - so the curd Easter will be more tender and delicate in taste.
- Cottage cheese Easter loves tasty additives - candied fruits, nuts, dried fruits should be chopped into pieces of equal size, the cottage cheese must be mixed well so that all additives are evenly distributed throughout the mass.
- Do not neglect the spices, cottage cheese Easter is the case when they will be perceived positively: cardamom, vanilla, nutmeg, cinnamon, cloves are great for this dessert.
10 ideas for unusual curd pastries:
- In the process of preparing any cottage cheese Easter, prepare the poppy seed mixture in parallel - grind the grains with sugar, nuts, raisins. Spreading the curd cream in a pastry box, first spread it along the bottom and walls of the mold, put the poppy seed filling in the middle, cover with cottage cheese on top. After the dessert has stood for the right amount of time, you will receive Easter with a surprise - an interesting middle.
- Easter with jelly looks curious. First, the curd mass is laid out in the mold, it is weighed and settled, after a day a layer of jelly with fruit is poured on top, and it comes out especially interesting if the jelly is not poured onto an even curd layer. Such an Easter is served after the jelly has completely solidified.
- Striped Easter looks quite interesting, but at the same time it is quite simple to prepare. To do this, you just need to divide the curd cream in half, add any coloring component to one part - spinach juice, turmeric, carrot puree, green tea, leave the other white. Such Easter is poured into the form in equal portions alternately.
- In the same way, you can collect a striped Easter from curd cream and any fruit jelly. A non-standard option, however, is very, very effective on the cut.
- Traditionally, cottage cheese Easter is not decorated with anything, however, if you want to cook an unusual treat, try pouring chocolate ganache or icing over Easter.
- Having made two curd creams of contrasting color, you can prepare Zebra Easter: pouring the mass in small portions into the pasochnik in turn, try to pour the cream exclusively in the center - in this embodiment, it will disperse through the pasochnik with thin two-color stripes.
- Non-trivial decorations for curd Easter look interesting - cocktail cherries, glazed nuts, homemade candied orange slices.
- In the middle of Easter cottage cheese, you can hide chocolate eggs- it will be unexpected and funny.
- Portioned cottage cheese Easter looks very stylish - small, miniature, neat. Of course, you hardly have the right amount of tiny pastry molds at home, but you can get out of the situation with the help of ordinary glasses - by preparing Easter in them, in them and serving.
- Huge opportunities for decorating cottage cheese desserts are opened by homemade mastic. Having mastered its preparation, you can decorate Easter with tender spring grass, snowdrops, migratory birds, and willow twigs.
Easter is a holiday of miracles. When preparing cottage cheese Easter, be sure to think about it - and may your table and your food always be magical!
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