On the eve of the most sacred holiday - Christian Easter, most people in the circle of family and friends prepare for the celebration of this great holiday - they paint eggs, bake Easter cakes and, of course, cook cottage cheese Easter, which, along with other attributes of the festive table, personifies the resurrection of Jesus Christ.
“Milky thickened” is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, led the Jews from Egyptian slavery to the land where “milk and honey” flowed to continue the free race. So milk and honey became a symbol of endless joy. Cottage cheese is one of best products, which can be made from milk.
Easter, according to tradition, should be in the shape of a truncated pyramid, prepared in a wooden Easter bowl. According to one version, this form personifies Heavenly Zion, the unshakable foundation of the “New Jerusalem”. And this cottage cheese dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.
The Easter decoration must contain the letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as a Cross and a spear - a sign of the torment of Christ on Good Friday.
In this article we will try to consider several options for preparing custard and raw curd paskas.
Basic tips for making Easter cottage cheese at home:
- It is better to use in cooking fresh cottage cheese high fat content 5-9%.
- In custard paska recipes, you should never bring the mixture to a boil.
- The bean bag must be covered with damp gauze, folded in two, or better yet, three layers.
- It is necessary to place under the bean box deep container, as whey will drain from it.
- If you don't have a bean bag - special form To prepare paskas from cottage cheese, you can use a colander.
- Before adding raisins, they must be washed and dried. It can also be soaked in aromatic alcohol, this will make the dish even more delicious.
Tsar's Easter according to a simple, classic recipe
Royal Easter is one of the most popular on the holiday table. There are several cooking options, but we’ll talk about recipes for custard and raw Tsar’s Easter.
Why is it called “Tsarskaya”, you ask, because previously only the royal nobility could afford to use dried fruits and nuts in the preparation of paska. Poor people simply prepared it from cottage cheese.
We will need:
- cottage cheese – 500 g;
- butter– 100 g;
- sour cream – 2 tablespoons;
- yolks – 2 pcs;
- sugar - half a glass;
- vanilla sugar – 1 teaspoon;
- raisin.
Preparation:
Cottage cheese, ground through a sieve, is more airy and tender.
Remove the oil before you start cooking.
Tsarskaya raw without cooking
This recipe describes how to cook raw Easter without cooking, and it contains raw eggs, so it is necessary that they are fresh and preferably homemade.
We will need:
- cottage cheese – 500 g;
- cream – 1 glass;
- yolks – 3 pcs.;
- sugar – 1 glass;
- butter – 200 g;
- raisins and candied fruits.
Preparation:
- Grind the cottage cheese through a sieve to obtain a soft, homogeneous consistency.
- Mix softened butter with sugar.
- Add to oil raw yolks. Mix everything well.
Wash the eggs and only then break them, separating the whites from the yolks.
Cottage cheese Easter without baking with chocolate and nuts
Chocolate lovers will love this Easter. It will definitely become a decoration for the holiday table, because it looks very beautiful and unusual, and the taste is simply incredible. After all, it combines milk and bitter chocolate, and with the addition of nuts... This recipe is worth trying and rating. It's just a pleasure!
We will need:
- cottage cheese – 500 g;
- eggs – 3 pcs;
- sugar – 150 g;
- cream 20% - 200 ml;
- butter – 100 g;
- dark chocolate – 50 g;
- milk chocolate – 50 g;
- coconut flakes - 2 tablespoons.
Preparation:
Recipe for raw cottage cheese Easter with condensed milk without eggs
Easter with condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of necessary ingredients itself differs from other recipes in its size. It contains only 3 product names!
We will need:
- cottage cheese – 600 g;
- condensed milk with sugar – 1 can (380g);
- candied fruit.
Preparation:
Easter creme brulee with Filevo ice cream
Easter based on cottage cheese and ice cream is very unusual, tasty, with delicate taste Creme brulee. The kids will definitely like it. You can use not only creme brulee flavored ice cream, but also ice cream and other flavors.
We will need:
- cottage cheese – 400 g;
- ice cream – 250 g;
- butter – 50 g;
- sugar – 5 teaspoons;
- 1/3 part lemon;
- raisins, nuts.
Preparation:
Cottage cheese Easter on boiled yolks
Interesting recipe using boiled eggs, ideal for people who are wary of adding raw eggs to their dishes. In addition, boiled eggs give Easter even more tenderness and airiness.
We will need:
- cottage cheese – 400 g;
- boiled yolks- 5 pieces;
- sugar – 100 g;
- butter – 120 g;
- fat sour cream (more than 20%) – 100 g;
- dried fruits.
Preparation:
Easter from cottage cheese without eggs with gelatin
Easter with gelatin is very easy to prepare. Its advantage is that you don’t have to have a pastry case; you can fill any molds you have with the curd mass. There is no need for the whey to drip off since the gelatin already sets well and holds its shape.
We will need:
- cottage cheese – 600 g;
- gelatin – 20 g;
- sour cream – 125 g;
- powdered sugar – 1 cup;
- butter – 50 g;
- cream – 30 g;
- vanillin;
- salt - a pinch;
- candied fruit.
Preparation:
You can use sour cream and cream of any fat content.
- Then add vanillin and mix again.
- Now it’s the turn of gelatin, which can already harden during this time. If the gelatin has frozen, then it must be heated in the microwave or on the stove.
Never bring gelatin to a boil.
If you use molds, simply fill them with curd mass and put them in the refrigerator.
Cottage cheese Easter with cream with raisins and dried apricots
Custard Easter made with cream and dried fruits turns out very tender with an incredible creamy milky aroma. Very tasty and easy to prepare!
We will need:
- cottage cheese 9% fat – 500 g;
- cream – 125 ml;
- yolks – 2 pcs;
- sugar – 150 g;
- butter – 100 g;
- dried apricots and raisins – 50 g each.
Preparation:
Make sure to rinse the dried fruits before adding them.
Video of making Easter from cottage cheese according to Yulia Vysotskaya’s recipe
I also suggest you watch a video of making creamy Easter from cottage cheese.
I hope these simple recipes will help you, because now you know how to make Easter from cottage cheese at home. Easter prepared with your own hands fills all loved ones with love and warmth who will gather at one common table on the sacred holiday. Peace to you and good health!!!
Easter cottage cheese - recipes.
Cottage cheese Easter cakes are traditionally made in the shape of a tetrahedral pyramid, which personifies Golgotha. Therefore, in pre-revolutionary times, every family had a beaker - a collapsible wooden form made of four planks. Nowadays it is hardly possible to find those old bean bags, but they began to be produced again due to growing demand. Please note that the letters “ХВ” (Christ has risen) are 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.
Easter can be raw, boiled and custard. Although they are similar in composition and taste, they are made differently. Raw Easter is easier to prepare, but boiled and custard ones last longer (in the refrigerator - a week), in addition, you can add raisins to them, which will quickly turn raw Easter sour.
It is very important to choose cottage cheese for Easter - it must be fresh, dry and homogeneous. In order for the curd mass to be airy, the curd must be held under pressure to drain excess moisture, and then rub through a sieve (preferably twice). You should not pass the cottage cheese through a meat grinder - it turns out crushed and viscous.
Spices like cardamom and star anise will add a special aroma to Easter. In addition to candied fruits and walnuts, you can also use raisins and almonds.
Easter curd church.
There are many recipes for preparing Easter, but do you know how real Easter is prepared? We offer you a recipe from the church cookbook, according to which you can prepare the most authentic Easter, juicy and rich, in compliance with all traditions.
Real Easter is prepared from the following ingredients:
2 kg cottage cheese
10 eggs
400 g butter
700 g sugar
400 g sour cream
100 g almonds
100 g seedless raisins
vanillin - to taste.
Easter is prepared as follows:
1. Rub the cottage cheese and butter through a sieve, add eggs, sour cream and mix thoroughly in a large bowl.
2. Place the bowl of Easter over medium heat and bring the mixture to a boil, stirring continuously with a wooden spatula to prevent it from burning.
3. As soon as the mixture reaches a boil, immediately remove it from the heat and cool as quickly as possible, continuing to stir continuously.
4. Add sugar, vanillin, raisins and almonds to the cooled mass, mix well, place in a bowl, compacting the mass tightly, place a saucer with a weight on top and put in the refrigerator for a day.
Bon appetit and Happy Easter!
Author Olga Ryvkina
Recipe for Easter cottage cheese custard.
Curd Easter - a traditional dish on the table on the day of 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 g each
From the products listed above you can make 2 medium-sized Easter eggs (about 12 cm in diameter).
Method for preparing Easter cottage cheese custard:
The 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 heat!), Add to the cottage cheese.
Separately beat with sugar and vanilla sugar eggs, add cream, stir everything until smooth, put on low heat. Bring the mixture to a boil, stirring constantly – the mass should thicken a little.
The egg mixture is left to cool, at this time we mix the curd and butter part with candied fruits, raisins and nuts. Of course, all dried fruits must first be washed and dried, and finely chopped if necessary.
Next, all the ingredients are mixed, the 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). The gauze should be folded in several layers, the edges should certainly hang over the edges of the dishes. When the Easter is laid, the edges of the gauze are wrapped, the form is placed in a certain container, larger in size - you need to place a weight on top, and the whey will drain from the Easter.
The form in the dish, along with the load, is sent to the cold for 12 hours. After this time, the gauze is unrolled, the mold is turned over, and Easter is removed from it onto a plate. You can decorate the dish with candied fruits and nuts.
Author Tamara Chumakova
Custard Easter “ Delicate curd”.
Custard Easter “Tender curd” 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.
multi-colored candied fruits – 100 g
chopped walnuts – 2 tbsp.
How to prepare tender custard Easter:
1. Squeeze the cottage cheese through two layers of gauze, then rub through a sieve.
2. Grind the yolks with sugar, pour in the milk. Place the mixture on water bath and heat, stirring, until thickened (without boiling).
3. Pour the hot mixture into a large bowl, add 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. Place the mixture in a gauze bag and hang it for 10-12 hours.
6. Then transfer the curd mass into a bowl and give it the required form and decorate.
Recipe wet easter in the old-fashioned way.
For all Christians, Easter is a great holiday, but the Orthodox especially love and honor it. The arrival of Easter marks the end of Lent, so for Easter table it's customary to cook a large number of a wide variety of dishes.
However, Easter also has its main attribute - it is Easter cottage cheese or Easter cake and painted eggs. In former times, it was difficult to imagine a festive Easter table in an Orthodox family without Easter cottage cheese, 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.
An old-fashioned raw Easter recipe requires ingredients High Quality: cottage cheese - only fresh, not sour, it must be kept under pressure so that excess whey drips off; butter should be unsalted, soft and plastic; sour cream and cream are taken with 30% fat content, and granulated sugar is fine and white.
The old recipe for raw Easter also requires that the cottage cheese be thoroughly rubbed through a sieve to avoid grains in the Easter. Butter should soften at room temperature, for which it must be removed from the refrigerator 1.5-2 hours before preparing Easter. Under no circumstances should the oil be allowed to dissolve 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 should be ground very finely.
To prepare raw Easter the old-fashioned way, you will need:
Cottage cheese – 800 g
egg yolks- 4 things.
heavy cream – 1.5 tbsp.
sugar – 150-200 g
butter – 200 g
salt - a quarter teaspoon
vanillin
raisins, chopped candied fruits and dried apricots - 1 tbsp.
Raw Easter is prepared in the old way like this:
1. Carefully rub the cottage cheese through a sieve.
2. Whip the cream with half the sugar.
3. Beat the softened butter with the remaining sugar, yolks, vanillin and salt.
4. Mix the cottage cheese and butter mixture very thoroughly, adding raisins, candied fruits and dried apricots (optional).
5. When the consistency of the mass becomes homogeneous, add cream and mix again.
6. Line an Easter pan (pasochnitsa) with slightly damp gauze, lay out the curd mass, covering it on top with the edges of the fabric, place a weight on top and refrigerate for 6-8 hours.
7. Release the finished Easter from the mold and decorate as desired.
Cottage cheese Easter with semolina.
It is difficult to imagine the Easter holiday without the traditional Easter cake on the table. Over the years, many recipes have appeared that have turned it from plain bread with raisins in a very delicious cupcake or 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 tbsp.
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. Grind the cottage cheese.
2. Separate the whites from the yolks. Beat the whites separately with a pinch of salt.
3. Beat the yolks, cottage cheese, sugar and vanilla sugar or vanillin, slowly add the melted butter, beating the mixture. After this, add the whites, continuing to beat. If the dough is too liquid, add semolina, if too thick - milk.
4. Ready dough pour into prepared molds. They can be lubricated with oil, but it is better to use parchment paper- it will be easier to remove, and the calorie content of the dish will not increase.
5. Bake in a preheated oven at 180-200 degrees for about 50 minutes. 10 minutes before the end of baking, reduce the oven temperature to 160 degrees.
Cottage cheese Easter with semolina turns out quite soft and crumbly. You can serve it as traditional Easter cake, covered with beaten egg fudge powdered sugar. Fondant can be different, its choice depends on the desired result. We offer you several simple recipes, which will help make Easter cake beautiful and festive.
If you want the fudge to be soft and not harden or break when cutting into the Easter, beat the whole egg with the sugar until the sugar is completely dissolved.
Hardening white fondant can be made from egg whites(1 pc.), powdered sugar (50 g) and lemon juice (1 tbsp.). First you need to beat the whites, and then gradually add powdered sugar and lemon juice. In order for the fondant to lay flat and harden quickly, it must be applied while Easter is still warm.
You can replace the fondant 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 stirred together and simmered over low heat until the mixture begins to resemble syrup. After applying to the cake, the syrup hardens, turning into glaze.
We hope our recipe will decorate your table and bring pleasure to you and your loved ones. In addition, Easter cottage cheese will not harm your figure at all, since its calorie content is only 177 kcal per 100 g.
Easter cottage cheese royal.
Almost every housewife has her own favorite Easter recipe. There are many varieties of them: royal, pink, chocolate, nut, Easter with raisins and so on. It’s impossible to list all the variety. Main ingredient real easter- cottage cheese. Easter cakes are sometimes called Easter, but this is incorrect.
It’s better to make cottage cheese yourself, then Easter will turn out tastier. Homemade cottage cheese can be made from store-bought milk. You can cook cottage cheese different ways, but the main thing is that it should not be very sour, dry, and at the same time be without grains. In addition to cottage cheese, sour cream, eggs, butter and sugar are added to Easter. The products must be the freshest, the sour cream must be thick and rich. Additional Ingredients may be raisins, candied fruits, nuts, dried apricots, prunes, lemon zest, cardamom, vanilla, cocoa, cinnamon.
To prepare royal cottage cheese Easter, you will need:
Cottage cheese – 1 kg
eggs – 7 pcs.
sour cream – 400 g
sugar – 250 g
vanillin – 1 packet
butter – 200 g
raisins – 150 g
almonds – 100 g
dried apricots – 100 g
hazelnuts – 100 g
How to prepare Easter royal cottage cheese:
1. Take soft cottage cheese, without lumps, and rub it through a sieve twice.
2. Add sour cream, softened butter, sugar and vanillin to the cottage cheese. Mix everything.
3. Place the pan with the curd mass on the fire and stir constantly until it becomes homogeneous and begins to puff.
4. Then add eggs to the curd mass - one at a time, mixing the mass well each time.
5. Wash dried apricots and raisins and pour boiling water for 15-20 minutes. Then dry it. Add to curd mass, mix.
6. Lightly fry the hazelnuts and almonds and chop them. Add to the curd mass, mix.
7. Take a sieve (or a bowl or another Easter mold), cover it with two layers of gauze and pour out our curd mass. We wrap the edges of the gauze crosswise and put it under pressure, then in the cold for at least a day.
Royal cottage cheese Easter.
To prepare royal cottage cheese Easter, you will need:
Cottage cheese - 500 g
chicken eggs- 2-3 pcs.
sour cream - 200-250 g
powdered sugar - 70-100 g
butter - 100 g
candied fruits - to taste
almonds - to taste
raisins - to taste
How to prepare royal cottage cheese Easter:
1. So, we start by rubbing the cottage cheese through a sieve, or passing it through a meat grinder twice. Then put a thick-walled saucepan on low heat and melt the butter in it. As soon as it becomes soft, add cottage cheese to the pan and vigorously stir the mass until it becomes more liquid. Then add sour cream to the curd mass and stir everything thoroughly again.
Once again we draw your attention to the fact that the fire should be minimal.
2. Last but not least, we begin to gradually add (one at a time) chicken eggs. Again, stir the mixture thoroughly 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 mixture begins to boil, remove the pan from the heat and place it on ice or in very cold water. Stir the mixture until it cools completely. After this, add powdered sugar and vanilla sugar. Mix everything thoroughly again and let stand for about 10 minutes.
4. At this time, prepare the form for Easter: wet it plain water, and then cover it with a cotton napkin or gauze (the edges of the gauze need to be folded). Place the prepared curd mass into the mold and cover it with gauze. We put the Easter in a cold place under pressure for at least 12 hours (therefore, it is best to do all the above preparations in the evening to leave the Easter overnight). At the same time, do not forget to place a plate under the Easter so that the whey flows into it.
5. Carefully remove the finished Easter from the mold, bend the edges of the gauze and place the Easter on a beautiful big dish. On top we carefully decorate the cottage cheese Easter with candied fruits, marmalade and raisins. You can also use whole nut kernels (almonds, walnuts, etc.).
Easter baked cottage cheese.
To prepare baked Easter cottage cheese, we will need:
Cottage cheese – 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 make baked Easter cottage cheese:
1. Prepare the cottage cheese. For cooking you need to take fresh, fatty, crumbly cottage cheese. Let's put it in gauze, tie it, put it in a colander and put a weight on top. Place a plate underneath to catch the liquid. Let's leave it in this state for 12 hours, then the excess liquid will leave the cottage cheese.
2. Soak the raisins in a glass of warm water.
3. Rub the prepared cottage cheese through a sieve, resulting in an airy mass.
4. Salt the water from the raisins and mix with starch.
5. Add raisins and starch to the cottage cheese, mix everything thoroughly.
6. Separate the yolks from the whites, add 4 tbsp to the yolks. sugar and mix with a whisk.
7. Add the resulting yolk mass to the cottage cheese and mix.
8. Mix the whites and the remaining sugar. We will beat the mixture until a stable foam, I beat for about 10 minutes.
9. Carefully add the whites to the cottage cheese.
10. Lubricate vegetable oil baking dish. Sprinkle it with breadcrumbs.
11. Heat the oven to 180°C.
12. Place the curd mass in the mold and bake for 1 hour at 180°C.
13. We take out the finished Easter, cover it with a towel, and let it cool.
14. Carefully remove Easter from the mold.
15. Let’s prepare our decoration: melt the chocolate in a water bath and add a spoonful of water.
16. Pour melted chocolate over Easter, 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 Yulia Golubko
Easter recipe for raw cottage cheese.
This delicious recipe Easter raw cottage cheese is different in that you don’t need to prepare anything special - with minimal time you will get an excellent holiday dish.
To prepare raw Easter cottage cheese 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
Method for preparing Easter cheese raw:
1) The butter should be softened (do not melt!) and thoroughly ground with sugar.
2) Gradually add the yolks to the mixture, one at a time. Grind the mixture until all the sugar grains disappear.
3) Add cardamom, vanillin, favorite spices - to taste.
4) Rub the cottage cheese through a sieve a couple of times so that it becomes smooth, without lumps, mix with the egg-butter part.
5) Gently stirring, add candied fruits, nuts, raisins.
6) Whip the cream, carefully add it to the rest of the mixture, after which we transfer the raw cottage cheese Easter into a mold, put pressure on top, and put it in the cold overnight.
This recipe for making raw Easter cottage cheese is simple, however, the dish turns out delicious - after all, it is a classic.
Cottage cheese Easter with chocolate.
Thanks to the chocolate, this recipe will surely please your children, especially those with a sweet tooth.
To make cottage cheese Easter with chocolate, 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 amount of products is designed for 16-18 servings; if you plan to make fewer servings, then reduce the amount of products while maintaining all proportions.
Cottage cheese Easter with chocolate is prepared like this:
1. Place the sour cream on cheesecloth, twist it and hang it for several hours - this is necessary to drain the excess liquid. While the whey is draining, separate the eggs into yolks and whites.
2. Trem sha fine grater chocolate, beat the yolks with sugar, vanilla and chocolate, add cream. Place the resulting mixture in a water bath, stirring, let it boil, and then cool.
3. Cut the butter into small pieces and let it stand at room temperature for 10-15 minutes until it becomes soft. After that, mix it with the settled sour cream, egg-cream mixture and beat.
4. Finely chop the almonds (you can grind them in a blender), wipe the cottage cheese until homogeneous mass, mix all the available ingredients, beat with a mixer.
5. Prepare forms for Easter, line them with gauze in several layers. Place the resulting mixture into molds, cover with gauze ends, place a weight on top and place in the refrigerator. Easter will be ready in 24 hours.
6. Prepare the glaze: beat the whites with powdered sugar and lemon juice to form a thick white foam. Cover the Easter with this glaze, sprinkle with grated chocolate, and let it harden. Easter is ready!
Easter prepared in this way looks very beautiful and elegant, but you can use your imagination and make it even brighter. For decoration, you can use fruits or dried fruits, caramel and lemon zest, in a word - whatever your heart tells you. Put your soul into Easter curd with chocolate, then it will bring a lot of joy to you and your loved ones.
Easter cottage cheese with condensed milk.
To prepare Easter cottage cheese with condensed milk, we will need:
Cottage cheese – 800 g
sour cream (42%) – 200 g
raisins – 150 g
condensed milk – 380 g
vanilla sugar – 1 tsp.
How to prepare Easter cottage cheese with condensed milk:
1. Soak the raisins in a glass of warm water and leave for half an hour.
2. Rub the cottage cheese through a sieve (twice), you can also use a meat grinder. The cottage cheese will become fluffy and airy.
3. Add sour cream to the cottage cheese and mix everything thoroughly using a blender.
4. Add condensed milk and vanilla sugar. I added 1 g of vanillin instead vanilla sugar, because he was not at home.
5. Beat the resulting mixture until smooth. Let's try, maybe you like it sweeter, then add a little more sugar and mix.
6. Drain the water from the raisins and dry them a little.
7. Add raisins to the curd mixture and mix.
8. Place the pasta bowl on a plate so that the whey from the cottage cheese flows there.
9. Line the bean bag with damp gauze folded in several layers.
10. Transfer the curd mixture into the pan, level it and press lightly, then carefully fold the edges of the gauze.
11. Let's put a load on top, I put a small closed jar with water.
12. Place everything in the refrigerator for 12 hours.
13. Take it out, remove the gauze from above and carefully turn it over onto a dry plate, remove the gauze from the Easter.
Easter cottage cheese with condensed milk is ready. You can decorate it as you wish, I used a regular one sprinkled sugar, which is sold in all stores.
Tip: Instead of regular condensed milk, you can use boiled condensed milk, it will also work out beautiful easter, but with a slightly different taste!
Cottage cheese Easter without eggs.
Cottage cheese Easter without eggs is extraordinarily tasty and sophisticated look Easter. It is light, quick and easy to prepare, the only catch is that you need to prepare such Easter in advance, because it must stand under pressure for at least a day. This dessert will appeal to both children and adults, and it is also very healthy.
Some tips for making delicious Easter cottage cheese:
Cottage cheese should be taken dry for Easter, it is best to place it in cheesecloth overnight and hang it to drain off excess liquid, then the Easter will be dense and will set better;
cottage cheese must be rubbed through a sieve at least twice during the preparation of Easter;
It is better to use powdered sugar rather than granulated sugar to prepare Easter, then the Easter will turn out more tender;
It’s better to use full-fat sour cream for Easter;
if you don’t have a special bean box, you can take another plastic mold or plastic bucket and make holes in the bottom with an ordinary awl to allow liquid to drain;
During Easter, you can add additional ingredients - dried fruits (dried apricots, raisins, prunes, candied fruits), nuts. They will make Easter not only tasty, but also even more healthy;
Easter should be allowed to stand in the cold under pressure for at least 12 hours so that it becomes dense and holds its shape well.
To make cottage cheese Easter without eggs, you will need:
Cottage cheese – 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 make cottage cheese Easter without eggs:
1. We scroll the cottage cheese through a meat grinder, or it is better to rub it through a sieve (2 times), because after the meat grinder it can become wrinkled, crushed and viscous. And the cottage cheese rubbed through a sieve will be fluffy, airy and rich in 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 the 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. Prepare a beaker (if you don’t have one, you can use a sieve or colander). We cover the Easter pan with gauze in 2 layers and place it in a container (or in a plastic bowl).
7. Place the curd mass in the pan and press down well. We wrap the ends of the gauze on top crosswise and place a weight. If you are using a different pan, place a deep plate underneath to drain the liquid. Place Easter in the refrigerator for 10-15 hours.
8. Easter is ready!
Easter curd puff pastry.
I suggest making it for Easter original Easter curd of 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 prepare Easter cottage cheese puff, 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 prepare Easter cottage cheese puff pastry:
1. Soak gelatin in ½ cup cold water, leave for 30-40 minutes for swelling.
2. Heat the milk and dissolve gelatin in it.
3. Beat eggs with a small amount Sahara.
4. We take homemade cottage cheese, choose one that is oilier and richer. Rub through a sieve, grind with sugar and softened (not over heat!) butter. Add eggs. Mix well and beat with a mixer.
5. Continue beating the cottage cheese and at the same time pour in the milk and gelatin. Beat until a homogeneous fluffy mass is obtained.
6. Pour boiling water over the raisins.
7. Chop the nuts.
8. 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. Grease the Easter pan with butter. We spread the curd mass in layers: first - the curd mass with raisins. Place the mold in the refrigerator to harden for 40-50 minutes. Then add the cocoa mass and place it in the refrigerator again to harden. And the top layer is a mass with nuts. Place in the refrigerator to harden for about 2-3 hours.
10. Remove the frozen curd Easter from the mold by dipping the mold in hot water and quickly turn it over onto a plate.
11. Decorate Easter with candied fruits, raisins and nuts.
Preparation time: 30-40 minutes
Cooking time: 40-50 minutes
Hardening time: 2-3 hours
Number of servings: 6-8
Cottage cheese Easter with chocolate pieces.
To prepare cottage cheese Easter with chocolate pieces, we will need:
Cottage cheese – 400 g
eggs – 2 pcs.
butter – 180 g
sugar – 100 g
dark chocolate – 50 g
cream (30%) – 100 ml
cinnamon – 1 tsp.
cocoa – 2 tsp.
How to make cottage cheese Easter with chocolate pieces:
1. Boil eggs. Separate the whites from the yolks. For cottage cheese Easter we only need yolks.
2. Mix the yolks, melted butter and sugar in a separate bowl. Rub it thoroughly.
3. Add cottage cheese and cinnamon to the resulting mixture. Mix using a blender.
4. Cut the chocolate into small pieces.
5. Place the chocolate into the curd mass and mix gently.
6. Line the bean bag with damp gauze or muslin.
7. Place the curd mass into the mold and cover it with gauze.
8. Place a small weight on top and put it in the refrigerator for at least 4 hours (I left Easter in the refrigerator all night). Do not forget to place a deep plate of larger diameter under the bottom of the mold so that the liquid flows there. It is advisable that the resulting whey does not come into contact with the Easter curd. It is better to periodically check and drain the whey.
9. We take the finished Easter out of the bean bag and carefully remove the gauze.
10. Sprinkle Easter with cocoa powder using a sieve.
The result was a cottage cheese Easter with pieces of chocolate and chocolate sprinkles. Very bright and unusual taste, which will appeal to both children and adults.
Easter recipe for cottage cheese with boiled yolks.
To prepare Easter cottage cheese with boiled yolks you will need:
Fresh cottage cheese, 600 grams
- butter, 200 grams
- powdered sugar, half a glass
- cream, 400 ml
- boiled yolks, 7 pieces
- vanillin or other spices, to taste
Method for preparing Easter cottage cheese with boiled yolks
Cottage cheese, as in many other Easter recipes, should be rubbed through a sieve so that it becomes smooth, without lumps. Mix cottage cheese with butter and yolks.
Whip the cream with powdered sugar and add it to the curd mass. Mix everything thoroughly, put our Easter cottage cheese with boiled yolks in a mold, put it under pressure, and put it in the cold for 12 hours.
Easter cottage cheese and sour cream with boiled condensed milk
To prepare Easter cottage cheese and sour cream with boiled condensed milk, you will need:
Cottage cheese – 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 prepare Easter cottage cheese and sour cream with boiled condensed milk:
1. We will need dairy products (cottage cheese, sour cream and butter) room temperature, therefore, if they are in the refrigerator, take them out of there in advance.
2. Place softened butter in a blender bowl, add sour cream and beat. Then add cottage cheese and beat again.
3. We need 1 jar of condensed milk (400 grams), boiled.
4. Grate the zest of half a lemon; we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice.
5. Add condensed milk, lemon zest and juice to the blender bowl. Beat until the mixture is evenly colored. Let's taste the resulting mass. If you think it's not too sweet, add sugar to your taste.
6. For the recipe we take the following dried fruits: dried apricots, prunes and dates. We wash them, if we come across them large enough, we cut them into the size of a raisin. Add dried fruits and candied fruits to the curd mass and gently stir with a spoon.
7. Cover the bean box with thick fabric. If you don’t have a bean bowl, then use a colander and place it on a bowl or pan. Cover the colander with a thick cloth so that there are large overhanging edges.
8. Pour the curd mass into a bowl (or colander), cover it with the edges of the fabric. Cover the top with a saucer of suitable size and place a weight on it (you can three liter jar with liquid).
9. Place in the refrigerator for a day.
10. Unwrap the frozen Easter and turn it over onto a plate. We remove the material.
11. Decorate Easter to your taste.
12. It is advisable to cut Easter with a warm knife; to do this, dip the knife in warm water and wipe with a napkin. Then we make a cut. Warm up the knife before each next cut.
13. Serve ours cottage cheese and sour cream Easter chilled on the table.
Cottage cheese Easter with candied fruits.
To prepare cottage cheese Easter with candied fruits, you will need:
Cottage cheese - 1 kg (immediately before cooking, you must 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 prepare 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 should be hung over a plate so that the whey drains from it. Then you need to rub the cottage cheese through a sieve, preferably twice. The result should be an airy and crumbly curd mass.
2. Then separate the whites from the yolks and then grind the yolks with sugar in a water bath until pale cream color. It is imperative to ensure that the yolks do not stick to the bottom of the dish.
3. Cottage cheese is mixed with vanilla sugar and candied fruits. And again everything mixes well.
4. After mixing, add 1 tablespoon of cream, 1 tablespoon of softened butter and 1 tablespoon of 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 in a plate and lined with a double layer of gauze, some of which should remain outside the edges of the form.
6. Then the curd mass is transferred into 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 weight (approximately 500-800 g) is placed on top. Excess whey will flow out through a special hole in the top of the mold.
7. After this, the form is put into the refrigerator overnight (or for about 12 hours).
8. The already prepared Easter is decorated with candied fruits or marmalade.
Bon appetit and Happy Holidays Easter!
Author Elena Pevnaya
Curd Cheese Easter with boiled yolks.
Easter is very tender, “melting” in the mouth, and the consistency is dense, the taste and smell are wonderful
Recipe from S. Sakharova’s book “The Home Cook, or Kalinka’s Notes for Beginning Cooks.” There it is called "Cheese Easter"
Ingredients:
Cottage cheese (preferably homemade) 800 g
yolks from boiled eggs - 8 pieces
butter 200 gr
granulated sugar - 1 glass + 1 table. spoon
nuts or almonds - 100 gr
raisins - 2-3 table. spoons
candied orange peel - 2-3 tablespoons
very thick homemade cream - 1 cup
Preparation:
Rub cottage cheese and boiled yolks through a sieve. Grind 1 glass of sugar with butter, add to cottage cheese and yolks, grind to a paste. You can also use a mixer. Washed, steamed and dried raisins, finely chopped nuts with a knife (do not crush or chop walnuts with a mixer to avoid separation nut butter), finely chopped candied fruits from orange peel mix into the curd mass.
Line the inside of the assembled bean box with clean boiled gauze and fill the bean box tightly with the curd mass. The gauze must be clean and boiled. If you simply rinse the new gauze, it will remain bad smell and the cottage cheese will absorb this smell and some kind of Easter taste will be strange.
Boil a glass of very thick, preferably homemade, cream with 1 tablespoon of sugar, let it cool a little and pour the curd mixture 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 bean box after filling with the mass and not all the cream fits. Another time I’ll add slightly warm cream to the curd mass until it’s filled. But according to the book, it spills from above after filling into the bean bag. If you add it to the mass that is still in the bowl, then mix it. If there is already a mass in the pan, then I simply pour it on top (carefully pour it in a thin stream over the entire surface) and do not mix it.
Place a plate on top (mine is made of plywood) and tip the bean box with the narrow end into the saucepan (it should not reach the bottom), place it in the refrigerator. Place the load.
Disassemble the bean bag before serving. Cover the leftovers with damp gauze and leave in the refrigerator. 
Easter cottage cheese has long been considered one of the main Easter foods symbolizing prosperity and well-being. Most recipes use raw eggs to prepare it, but I try to avoid such recipes. Therefore, today I have a very tasty and tender raw cottage cheese Easter without eggs, and even without gelatin. With the help of my step-by-step photo recipe, you can make delicious and tender raw Easter cottage cheese with condensed milk, cream and butter for your household. Of the dried fruits, I only used dried apricots.
Ingredients:
- powdered sugar – 80 g;
- condensed milk – 300 g;
- cottage cheese - 800 gr;
- butter - 150 g;
- cream fat content 33% - 150 g;
- vanillin – 1 packet;
- dried apricots – 150 gr.
To prepare Easter, housewives have always tried to select the best and most fresh food. To make it successful, tasty and gentle easter It’s better to take the fattest cottage cheese you can find. For this recipe, I bought whole (not winnowed) cottage cheese with a fat content of 23%. Another mandatory condition is that the cottage cheese should not be sour.
If you were unable to buy cream of the required fat content, you can completely replace it with butter. But you shouldn’t put cream instead of butter, since cream has a higher percentage of moisture and as a result the Easter mass may turn out to be too liquid, and the finished Easter curd without eggs will not hold its shape.
And so, when all the products have been carefully selected, we begin to cook.
How to cook cottage cheese Easter without eggs with condensed milk and cream
First of all, we need to pour dried apricots hot water and leave for five minutes. Let dried apricots will steam a little.
For cottage cheese Easter, we need the cottage cheese to be tender and homogeneous, without a single grain. To do this, simply beat ordinary grainy cottage cheese with a blender or rub it through a fine sieve twice.
Place the butter and cream in a saucepan with thick walls and really low heat melt, stirring with a spoon. Ideally, we want the cream and butter to melt, but not overheat and boil.
At the last stage, add dried apricots to the curd-butter-cream mixture and mix.
If you followed the recipe exactly, then you should end up with a mass like the one in the photo - a little thicker than rich sour cream.
To the bottom of the collapsible Easter uniform put gauze folded in 3-4 layers. The ends of the gauze should protrude at least 5 cm beyond the edge of the mold. If you don’t have a mold for cottage cheese Easter, it can easily be replaced by a regular sieve or a new flower pot with holes in the bottom.
Fill the mold prepared in this way with the curd-cream mass and compact it tightly using a tablespoon.
This is what the fully filled form looks like. Please note that the curd mixture does not reach the edge of the pan by half a centimeter. If the cottage cheese sticks out over the edge of the mold, then the base of the finished Easter cake may turn out to be convex and unstable.
Now, our task is to make sure that the Easter dessert preparation becomes compacted and excess whey flows out of it. Here’s a simple design I made: first take a flat large plate, put an inverted flat small plate on it, put an inverted Easter pan on the small plate, wrap the gauze in the middle of the pan and put a flat saucer and a weight on top. As you can see in the photo, you can use a regular jar of water. 🙂 In this form, we put our structure in the refrigerator for at least 15 hours.
This photo was taken right after I removed the oppression. It is visually noticeable that the curd mass has thickened.
Turn the mold over, remove the sides and gauze. If you have a one-piece mold, then carefully remove the Easter from the edges of the gauze, after which we remove the gauze.
As a decoration for cottage cheese Easter, I used almonds and multi-colored candied fruits.
And here is the second cottage cheese Easter without eggs. I made it in a regular sieve. 🙂
This is what my cottage cheese Easter with condensed milk looks like in cross section. Its structure resembles that of fatty cream cheese. Her taste is simply amazing! The structure is incredibly delicate, and thanks to the dried apricots, a pleasant fruity sourness is felt.
The household gathered at the Easter table ate my beauty - without eggs - in literally five minutes and asked for more. Happy everyone!
1. Prepare necessary products for our Easter.
2. You need to take care of the butter in advance, remove it from the refrigerator so that it has time to melt. Transfer the raisins to a plate, pour boiling water over them for 15 minutes, tip into a colander, let the water drain, remove excess moisture with a towel. Let's move on to the candied fruits; if they are large, then cut them into small cubes. 
2. Mix high fat sour cream with granulated sugar, add vanilla. Stir well, leave for 5 minutes, then stir again, eventually the sugar grains should completely dissolve. 
Culinary advice
I advise you to take homemade sour cream, in which the spoon stands, it will definitely not allow the Easter to spread. If there is none, 20% fat content will do, but not less.
3. Rub the grainy cottage cheese through a fine strainer, the process is labor-intensive, but it’s worth it. Of course, you can use a blender and blend everything in a minute, but not every home has this wonderful device. I don’t recommend grinding it through a meat grinder, because the grains will only become smaller, and we need to achieve a uniform consistency. 
4. Add butter to the cottage cheese. If you didn’t have time or forgot to take it out of the refrigerator in advance, then use the microwave, it will leak a little, but that’s okay, it will still harden in a cold place. 
5. Add sour cream and sugar mixture to the curd mass. 
6. Mix everything well, you can use the blender again. 
7. Add raisins and candied fruits. 
8. Mix the curd mass again for Easter. 
Culinary advice
In addition to raisins and candied fruits, you can add nuts and orange zest to the dough, after crushing them.
9. Place the bean bag upside down in a shallow plate and cover with gauze. 
10. Fill out a special form curd dough, compacting tightly. 
11. Fold the edges of the gauze inward, covering the curd mass. 
12. In order for wet Easter to release excess moisture, it is necessary to place a weight on it. I used dumbbells, but a jar filled with liquid will also work. Place the structure in the refrigerator for 11 hours. From time to time we drain the resulting whey. 
13. After the specified time has passed, we get rid of the load, but we don’t get the Easter cottage cheese. Let it still stand refrigeration chamber at least overnight.
14. Easter without eggs is ready. All that remains is to remove the uniform and gauze. 
15. Store Easter cottage cheese in the refrigerator. Before serving, don't forget to garnish with grated chocolate or fresh mint. 
To festive table seemed more elegant, I suggest you bake
Cottage cheese Easter is one of the main dishes for the Easter table. For it, you need to purchase a collapsible form in the form of a pyramid - a symbol of the Holy Sepulcher. The bean box can be made of wood or plastic, with the letters XB and a cross carved inside. To be honest, I didn’t have one for a long time, and for these purposes I adapted an ordinary plate round shape. You can use a colander. It is even more convenient, there are holes for whey to drain.
To prepare Easter, you need to purchase excellent quality cottage cheese. It is recommended to either buy it on the market or make it yourself. It must be dry, fresh and homogeneous in composition. Ideally, let the whey drain at the very beginning, then pass through a sieve twice. And only then prepare Easter from it - raw or boiled.
You cannot use a meat grinder instead of a sieve or blender. It compresses the mass, makes it viscous, and does not give it airiness. All products must be fresh and of excellent quality. Almonds or Walnut fill with hot water and leave for about 20 minutes. As time passes, the skin will peel off easily. After this, fry and chop.
Oil is at least 82.5%, since everything below is classified as trans fat. Steam the dried fruits and chop them (if they are large). Grate the lemon or orange zest on a fine grater, without touching the white part or finished product it will be bitter.
Spices such as cardamom, cinnamon, nutmeg grind in a mortar or coffee grinder and sift through a sieve.
Easter is a labor-intensive dish only at first glance. If you have properly prepared the products in advance, then making it will not be difficult. And the taste is tender, melting. There is an option for chocolate lovers.
I only cook it for holidays. And my daughter, who doesn't like cottage cheese pure form, necessarily destroys part of the dessert by pouring condensed milk over it. For this article, I prepared it at odd hours. The husband, seeing the dish on the table, was afraid that he had missed an important day, which never goes without and.
I've been making Easter using this recipe for about 25 years now. Amazing! I have one relative who is a baking master. Dough and yeast love it. What I can’t say about myself. And in my piggy bank there are a lot of recipes that she shared with me. And this too. I'll tell you about cooking raw Easter. It doesn't take much time, but the result speaks for itself. Need to try!
The volume of products is large. I usually reduce it because my family doesn’t need that much.
Prepare:
- Cottage cheese – 2.5 kg
- Butter – 200 g
- Granulated sugar – 200 g
- Sour cream 20-25% - 250 g
- Salt - a little
- Dried fruits and nuts optional
- Buy proven cottage cheese good quality. Pass it through a sieve twice
- Grind the softened butter with sugar using a whisk. When cooking Easter, I don’t use a blender, everything is prepared easily and quickly
- We use thick sour cream. If necessary, allow it to drain on gauze before adding to the oil. Grind until the crystals disappear
- Add the creamy mass to the cottage cheese, add a little salt, stir
- Fill the bean box, cover with a saucer, put a small load and leave in the refrigerator until ready for about 12 hours. I make it in the evening, it’s ready in the morning.
At the last stage I add raisins and nuts.
Royal Easter on whipped cream with raisins and candied fruits
Raw royal Easter It is quite easy to prepare as it does not require brewing.
Products:
- 1 kg cottage cheese
- 500 g sugar
- 450 g butter
- 5-6 yolks
- 300 g 30% cream
- 100 g raisins, almonds, candied fruits
- Cardamom or vanilla (optional)
Preparation:
- Soften the butter and grind with sugar until white. It is more convenient to use a mixer
- Then add the yolks one at a time. Flavor with ground and sifted cardamom or vanillin
- Rub the cottage cheese through a sieve twice and combine with the creamy part
- Pour almonds, raisins and candied fruits into the mixture and mix everything. Can be used candied orange peel and lemon zest
- Do not whip the cream for long, otherwise there is a chance of over-whip
- Pour them into the curd mass and mix everything into a single mixture
- Cover the bean box with a slightly damp cloth and tamp the resulting mixture in it, cover it with a saucer, put it under pressure and put it in the refrigerator to rest for 12 hours.
Easter creme brulee with Filevo ice cream
Easter holds a special place in people's hearts. Preparing for it starts early. They craft and make for the interior and, of course, bake Easter cakes and Easter cakes.
You will need:
- Filevskoe ice cream – 250 g
- Butter – 50 g
- Cottage cheese – 400 g
- Sugar – 5 tsp.
- Raisins – 100 g
- Almonds – 50 g
- Lemon
Preparation:
- Strain the cottage cheese using a sieve or beat with a blender
- Soak the raisins if they are dry. If not, then rinse and dry
- Chop the almonds into medium pieces and fry if desired.
- Leave the ice cream and butter on the table first to melt
- Combine cottage cheese with butter and sugar, then mix into ice cream
Add raisins, almonds and grated lemon zest - And then everything is as usual - put it into a mold and let the serum drain for 12-14 hours.
Cottage cheese with whipped cream and condensed milk
The name alone is worth it - so many goodies in one delicacy. I adore condensed milk and even more so whipped cream from their soft consistency and delicate taste.
Let's prepare:
- Cottage cheese – 600 g
- Condensed milk – 200 g
- Butter – 130 g
- Cream 30% – 130 g
- Raisins – 100 g
- Vanillin
Preparation:
- Punch the cottage cheese with a blender or pass through a sieve
- Whip the cream and add it to the curd mass together with softened butter. Stir everything until smooth
- Add washed and dried raisins
- Cover the mold with damp gauze so that the ends hang down.
Let's put the mass in it, cover it with gauze, put pressure on top of the plate, and place the bean bag itself in a plate where the whey will drain. Let's leave it in the refrigerator overnight, sweets in the morning and delicate dish ready for tasting.
Raw on eggs with almonds and raisins
This recipe is taken from the book Encyclopedia of Russian Ritual Cuisine. I already talked about her. These are old and time-tested recipes, and if you are not afraid to use raw eggs, then try to cook a delicious Easter.
You will need:
- 1.6 kg cottage cheese
- 200 g butter
- 800 g caster sugar or fine sugar
- 9 eggs
- 250 g sour cream
- 100 g almonds
- 150 g raisins
Preparation:
- We wipe the curd mass to saturate it with air. Add sour cream
- In a separate container, grind the butter and sugar until white. Beat in the eggs one at a time. We achieve complete homogeneity of the composition
- Combine both masses, raisins and almonds and mix well
- Fill the bean bag and put it in the refrigerator for half a day.
How to make curd dessert with gelatin and sour cream
This more like dessert, how classic easter, but it also has a place to be. And when correct delivery and decoration will take its rightful place on the Easter table.
You will need:
- Cottage cheese – 600 g
- Sour cream (20%) – 120 g
- Butter – 50 g
- Powdered sugar – 200 g
- Cream (10%) – 30 g
- Gelatin – 20 g
- Salt, vanillin, candied fruits
Cooking process:
Fill the gelatin with water (according to the instructions) and put it aside
- We rub the cottage cheese through a sieve. It turns out soft and tender
- Place it in the mixer bowl. Add sour cream, powder, cream and butter and beat until smooth. A little salt and vanillin and let's beat it a little more
- The gelatin has thickened; it needs to be melted a little, but not boiled. Pour into the mass and punch again
- Add candied fruits, stir. It turns out a cheerful multi-colored mass
- We line the pan with moistened gauze and compact the curd mass tightly, covering with the edges
- Place a weight on top and remove for 3 hours until it hardens.
Carefully turn over onto a plate, remove from gauze, decorate and serve.
“Boyarskaya” for 1 kg of cottage cheese with candied orange peel
The name speaks for itself - rich Easter for rich people. In the old days it was prepared in noble houses.
Prepare:
- 1 kg cottage cheese
- ½ l cream 30% fat
- 0.5 kg sugar
- 300 g butter
- 2 yolks
- 100 g candied orange peel
- Vanilla sugar
- Wipe the cottage cheese twice
- Beat sugar, butter and yolks until white
- Whip the cream and combine with cottage cheese, creamy mass and candied fruits
- Fill out the form, cover with light pressure and place in the refrigerator.
“Popovskaya” with cream and boiled yolks without cooking
If you are afraid of salmonellosis, then instead of raw ones, you can use boiled yolks. The recipe is designed for Easter. Try cutting your food by half first.
You will need:
- 1.2 kg cottage cheese
- 400 g butter
- 15 yolks from hard-boiled eggs
- ¾ l cream (30%)
- 300 g powdered sugar
- Vanillin
Preparation:
- Pass the cottage cheese through a sieve twice. Combine with melted butter and yolks. Add one at a time, grind, then more
- Separately whip cream with powder and vanilla
- Mix both parts and place in the mold. Put it under pressure and after 12 hours enjoy a delicious and tender Easter.
Video on how to make creamy Easter with whipped egg whites from Yulia Vysotskaya
I like the drive that comes from Yulia when she scurries around the kitchen like a squirrel, quickly and quickly. And her comments as you cook tempt you to try to cook the dish right then and there. Watch and be inspired.
A simple and delicious cottage cheese recipe with raisins and cream
In former times, not a single holiday table was complete without Easter. This recipe is quite simple, but tasty and aromatic.
Let's prepare:
- Cottage cheese – 1 kg
- Cream (20%) – 400 ml
- Sugar – 150 g
- Butter – 100 g
- Raisins – 200 g
How to cook:
- We wipe or punch the cottage cheese
- Mix cottage cheese, butter, cream and sugar in one bowl - beat everything with a blender until smooth.
- Stir in the raisins and put them in a bowl, put them under pressure in the refrigerator for at least 12 hours
- We take it out, carefully remove it from the gauze, decorate it and that’s it.
Easter with mascarpone and agar-agar
The most tender Easter, more like sweet dessert. If your children don’t like cottage cheese, then in this combination they will swallow it, ask for more and won’t even think that you slipped them a product they hate so much.
- Cottage cheese – 300 g
- Mascarpone – 250 g
- Sugar – 100 g
- Cream 20% – 100 g
- Agar-agar – 1 tbsp.
- Raisins, candied fruits, almonds optional
Preparation:
- Beat cottage cheese with mascarpone in a blender until soft and creamy, combine with sugar and candied fruits
- Add agar-agar to the cream and heat. Stir constantly and simmer until creamy.
- Quickly, before the powder sets, pour it into the curd mass and stir in
- Transfer to the mold and tamp down so that the mass fits tightly to the walls. Place in the refrigerator until hardened. Agar-agar sets quite quickly when it cools, so the dessert will be ready in a matter of minutes.
Delicious dessert made with boiled condensed milk and ice cream flavor
Did anyone cook condensed milk as a child? This had to be done correctly, not overexposed so that the jar would not explode and would turn into the correct color. What about the taste? God, how delicious it was. For the Easter cake, of course, we will take ready-made dumplings from the store. But if you are not lazy, then cook this delicacy yourself.
- Boiled condensed milk – 1 b
- Cottage cheese -1 kg
- Butter – 250 g
- Nuts, raisins optional
How to do:
- Prepare the cottage cheese as usual
- Add softened butter to it and combine, then boiled water. Punch with a blender to get the desired consistency
- Use additives as desired - raisins, dried apricots, candied fruits, dried cranberries
Instead of a mold, take a sieve and place our dessert in it on cheesecloth, with a weight on top and in the refrigerator.
There are many recipes for making the dish, but including certain ingredients is just a matter of taste. And if you follow the rules of preparation and selection of products, as well as cook correctly, then in any case you will end up with an amazingly tasty delicacy.
- Take cottage cheese dry. Ideally, it should be squeezed out and hung in gauze to drain excess liquid. Then the Easter will be dense and set faster
- To saturate it with oxygen and give it airiness, it is recommended to rub the cottage cheese through a sieve a couple of times or punch it with a blender
- It is preferable to use powdered sugar in the recipe. She disperses faster
- If you don't have a special mold, use a colander or a regular bowl
- To enhance the taste, add candied fruits, raisins, dried apricots, prunes, dried cranberries or cherries.
- Oil required 82.5%
While I was writing the article, I was licking my lips all over. I couldn’t stand it and sent my husband to the grocery store. So now my family is at another inopportune time to feast on delicious dessert. Have a delicious Easter!
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