Hello my dear guests. It's time to find a recipe for making cottage cheese Easter at home. The Great Day is coming soon - Orthodox Easter. In 2019 it falls on April 28th.
In our family, we are preparing for this day in full. All traditional holiday attributes must be present on our holiday table - Easter cottage cheese, and colored ones.
We prepare all these Easter dishes with all our friendly family. Every year I try to find new recipes for traditional ones. Easter dishes. Now I’m sharing my selection with you.
The original form of Easter is a truncated pyramid representing the Holy Sepulcher.
How to prepare cottage cheese Easter at home? Secrets and tips
There are two types of Easter preparation: raw and custard. We will look at both methods and you will choose the recipe you like. But first, some general tips:
- It is better to choose cottage cheese that is fresh, dry and homogeneous.
- Before cooking, the cottage cheese is placed under pressure to get rid of excess liquid (put it in a colander or sieve, place it on a pan, cover it with something flat on top and place any weight on it).
- Then you will need to grind it through a sieve two or three times to make it airy.
- For cream or sour cream, take 30% fat, they will whip better.
- Remove the butter from the refrigerator in advance so that it melts and becomes soft.
- Rinse the raisins and leave them to soak for 30 minutes in advance, then rinse them again and dry them on a towel, I use paper ones.
- As a rule, a bean box in the shape of a truncated pyramid is used. But if not, you can take any other form convenient for you. You can even use a flower pot, the main thing is that excess liquid under the load can flow out through the bottom of the mold.
- Easter must be kept under pressure for at least 12 hours in the refrigerator.
Easter without baking - a simple classic recipe
This method is called raw, it is faster to cook. This dessert turns out very tender.
Ingredients:
- Cottage cheese - 500 gr.
- Butter - 200 gr.
- Cream - 150 ml.
- Egg - 2 pcs.
- Raisins - 100 gr.
- Vanilla sugar - 1 teaspoon
1. Separate the yolks and whites. Carefully break the shell in half over the dish and pour the yolk from one half to the other, so the white will flow onto the dish. Set the yolks aside.
2. Mash the yolks with butter.
3. Add grated cottage cheese and mix.
4. Add whipped whites, raisins, cream to the mixture and mix.
5. Place gauze in two layers in the bean bag so that the coloring of the gauze extends beyond the edges.
6. Post it there curd mass, constantly compacting, then cover the top with gauze.
7. Place something flat on top, and a weight on top (for example, a jar of water) and put it in the refrigerator for 12 hours. Then remove and turn over onto a plate.
The whole batch takes very little time. Isn't it really that complicated?
Cottage cheese Tsarskaya custard
As you can see from the name, this recipe is prepared using the custard method.
Ingredients:
- Cottage cheese - 500 gr.
- Butter - 200 gr.
- Cream - 100 gr.
- Egg yolks- 3 pcs.
- Sugar - 1 glass
- Raisins, almonds (crushed), candied fruits - 1 tablespoon each
- Vanillin - 1 teaspoon
1. Beat egg yolks with sugar, add cream, vanilla sugar and let it cook. Stir constantly until thickened (about 3 minutes).
2. Add butter to the cottage cheese and mix.
3. Mix raisins, candied fruits and nuts with the mixture.
4. Pour the boiled mixture into it.
5. Cover the pasta box with a double layer of gauze and tightly place the curd mass there.
6. Close the edges, place the weight and put it in the refrigerator for 12 hours.
7. Then turn it over onto a plate, remove the bean bag and gauze, and decorate.
Recipe with boiled condensed milk, raw
Unusual recipe. This Easter can become a decoration for your table.
Ingredients:
- Cottage cheese - 500 gr.
- Sour cream - 200 ml.
- Butter - 150 gr.
- Boiled condensed milk - 200 gr.
- Boiled egg yolk - 2 pcs.
1. Mix butter with sour cream and add egg yolk.
2. Mix cottage cheese with boiled condensed milk.
3. Combine both mixtures and add egg yolk.
4. Mix everything in homogeneous mass.
5. Place moistened and wrung out gauze into the mold in two layers. And we put a lot of it there.
6. Cover the top with gauze, place the weight in the refrigerator. Deliver after 12 hours. Invert onto a platter and decorate to your liking.
Cottage cheese Easter with custard creme brulee flavor
Here we will need the following products:
- Ryazhenka - 500 ml.
- Kefir - 500 ml.
- Sour cream - 200 ml.
- Egg yolk - 1 pc.
- Powdered sugar - 2.5 tablespoons
- Vanilla sugar - 1 tbsp
1. Mix kefir, fermented baked milk, sour cream and egg yolk.
2. Stirring, cook over low heat until whey appears. And then transfer the mass into gauze (the gauze should be folded in 4 layers) and squeeze out all the whey properly.
3. Add powdered sugar and vanillin and mix.
Video recipe for Easter dessert with chocolate without baking
Very interesting option, the dessert is stacked in layers.
Raw cottage cheese Easter without eggs
Ingredients:
- Cottage cheese - 500 gr.
- Sour cream - 200 ml.
- Powdered sugar - 200 gr.
- Butter - 200 gr.
- Vanillin - 1.5 teaspoons
- Raisins - 200 gr.
Preparation:
1. Beat the grated cottage cheese with powdered sugar, sour cream and vanilla.
2. Add soaked raisins and stir.
3. Place everything in a mold with gauze, cover the top with oppression, and refrigerate for 10-12 hours.
4. Then invert onto a plate. Easter is ready.
In fact, there is no clearly established framework for Easter cottage cheese recipes. You can add or subtract ingredients and their proportions. The main thing is to follow the basic preparations, and then your imagination will tell you.
That's all for now. I look forward to your comments on which recipe you liked. Come visit again.
Cottage cheese Easter is the main dish of the Easter table. In previous articles we prepared for you. Many people call them Easter. But this is wrong, even ours is very similar, but this is also not Easter.
Kulich is rich pastries bread type with all kinds of fillers. And Easter is a dish made from cottage cheese. As a rule, it is made in the shape of a truncated pyramid, symbolizing the Holy Sepulcher.
True, in Ukraine there is no word for Easter cake. In Ukraine, Easter cake is Easter, and cottage cheese Easter is Easter siren. The name may be different, but it is prepared the same way.
What to cook for Easter. Easter cottage cheese recipes with photos step by step
Easter is not baked, it is shaped. So you and I will form various options Easter.
Recipe for cottage cheese Easter with honey
Dimensions of the bean bag: bottom - 4 cm by 4 cm, height - 17 cm, top size - 11 cm by 11 cm.
100 g - 240 kcal.
Ingredients:
- Cottage cheese 9-15% fat - 700 g
- Sugar - 70 g
- Honey - 50 g
- Sour cream 25-30% fat - 150 g
- Butter - 40 g
- Raisins – 50 g
- Candied orange peels – 100 g
- Lemon zest - 1 teaspoon
For decoration:
- confectionery sprinkles
Preparation:
1. Pour boiling water over 50 g of raisins and leave for 15 minutes.
2. Grind 70 g of sugar with a teaspoon of lemon zest.
3. Rubbed fat cottage cheese mix with heavy sour cream and butter. Beat everything well with a blender.
4. Add sugar mixed with zest and 50 g of honey. Mix everything with a blender until smooth.
5. Add 100 g of candied fruits lemon peels and 50 g of raisins squeezed out of water. Mix everything well by hand with a spoon.
6. Take the form in which we will prepare our cottage cheese Easter, put it on a plate, line the inside with two layers of gauze, which was previously boiled for 20 minutes.
7. Lay out the gauze so that the edges hang down on the table from all sides of the form. We will then cover the mixture in the mold with it.
8. Place the curd mixture in the mold. Tamping a little with a spoon when laying.
9. Fill to the top. Tamp the mixture on top.
10. Cover with gauze, picking up the hanging end of the gauze on one side, then also picking up from all sides.
11. Place it on top so that we get a pad of gauze.
12. Cover the top with a plate and place a weight (a jar of water) on the plate. We send our design to the refrigerator for 12 hours. By the way, it would be more convenient to cover it with a plate and place the load in the refrigerator, otherwise you might break it while you’re carrying it. Don't forget to take the bottom plate with the mold.
13. During this time, you need to drain the whey that flows into the plate under the mold.
14, 12 hours have passed. We take out the Easter, unfold the top layers of gauze.
15. Holding the top plate with your hand, turn the Easter over onto it.
16. Open the collapsible form.
17. Carefully remove the gauze.
18. Pour honey on top and decorate with sprinkles.
Place eggs on a plate white chocolate. OK it's all over Now. Our simple but very tasty Easter with honey is ready.
Bon appetit!
Ingredients:
- Cottage cheese – 1 kg
- Sour cream – 100 g
- Butter - 200 g
- Sugar - 1 glass
- Vanilla sugar - 1 sachet (5 g)
- Cocoa - 0.5 teaspoon
- Dried fruits, nuts - 200 g
- Colored sprinkles
Preparation:
1. Take a deep cup and grind the cottage cheese into it through a sieve.
2. Add oil to the grated cottage cheese, it should be room temperature. Using a spoon, carefully mix the cottage cheese and butter until smooth.
3. Pour in the sour cream and mix again until smooth. Pour in vanilla sugar and granulated sugar. Again, knead everything slowly, slowly.
4. The mass is ready. Separate about one-third of the mixture into another cup.
5. Pour dried fruits into a small cup. We first washed them and soaked them for about 20 minutes. Mix.
6. Add cocoa here. Mix.
7. Everything is ready. Let's start creating Easter.
8. Place the collapsible Easter pan on a plate and line the inside with clean gauze so that the gauze hangs over the edges.
9. Place the curd mass into the mold. The first layer, slowly tamping, is laid out from the white mass. The second layer, also compacted from dark. And so we alternate white - dark, white - dark. Cover the top with white mass. So we filled out the form.
10. Now, picking up the gauze from the sides, close the top. Place a plate on top and place a weight. Place in the refrigerator for 10-12 hours. Don’t forget to pour off the whey that has drained into the Easter plate.
11. Take Easter out of the refrigerator, unwrap the gauze, and carefully remove the mold. And very carefully, slowly, remove the gauze from the Easter.
Easter is ready. Decorate a little with sprinkles. Just sprinkle a little on top, it already looks noble. And how delicious it is.
Bon appetit!
Ingredients:
- Cottage cheese - 400 g.
- Butter, softened - 70 g.
- Sour cream 20% - 3 tbsp.
- Boiled condensed milk - 1/3 can (≈ 120 g)
- Sugar - 1.5-2 tbsp.
- Vanilla sugar - 1/2 tsp.
- Dried cranberries - 50 g (can be replaced with raisins, candied fruits)
- Cookies - 50 g.
Preparation:
1. Add vanilla sugar, softened butter and sour cream to the cottage cheese. All this must be turned into a homogeneous mass, in any way convenient for you. We will do this with a blender.
2. The resulting mass must be divided into two equal parts. Add sugar to one part, boiled condensed milk to the other. The condensed milk must first be kept in hot water to make it softer. Mix everything again using a blender.
3. We ended up with two different but homogeneous curd masses.
4. Break the cookies into crumbs with your hands. Add the cookies to the mixture with condensed milk, mix, and add the cranberries to the mixture with sugar and mix too.
5. The special forms for Easter were all occupied at that moment, so we took an ordinary one plastic container with holes at the bottom.
6. Line the bottom with gauze, hanging it over the sides of the mold. First we wet the gauze, then wrung it out well to make it easier to lay.
7. Lay out the curd mass in layers in the order you like. Pour the entire mass into the mold. Cover with gauze, picking up its ends from the sides. Cover with a plate, place the weight and place in the refrigerator for 12-24 hours. Don't forget to drain the whey from the bottom plate.
8. Take it out of the refrigerator, remove the load, or vice versa, remove the load and then take it out of the refrigerator, as is more convenient for you. Turn the Easter over onto a plate. First, cover the top of the Easter with a plate, and then, holding the plate, turn it over.
9. Carefully remove the gauze. Our Easter is ready. All that remains is to decorate it.
10. We decorated the Easter top with nuts and sprinkled with chocolate chips.
11. Let's cut it open and look inside. The inside is also nice and beautiful.
Be sure to prepare this Easter. It's very simple and fast, not counting the downtime.
Bon appetit!
Ingredients:
- Cottage cheese - 500 g.
- Mascarpone cheese - 250 g.
- Cocoa powder – 50 g.
- Powdered sugar - 150 g.
- Chocolate drops (flat round chocolate candies) - 65 g.
- Vanillin - 1/2 tsp.
- Chocolate syrup for decoration
Preparation:
1. Pour cocoa powder, powdered sugar into a deep bowl, add mascarpone cheese. Stir until smooth, add a few drops vanilla extract and continue stirring until completely homogeneous.
2. Using a sieve, strain the curd directly into the cup with the cocoa mixture. This procedure is mandatory. It is necessary that the cottage cheese becomes soft, fluffy, without lumps.
3. Mix the cottage cheese and cocoa mixture thoroughly until smooth. Add chocolate drops to this mixture. If you don't have them, just cut the chocolate into small pieces. If you don't like chocolate, you can replace it with nuts. Mix everything well.
4. Take small portions silicone molds and fill them with the mixture, constantly compacting the mixture. The molds are ready, put them in the refrigerator to harden. An hour passed and the Easter curd froze.
5. Slightly trim the edges between the mold and the mixture with a knife and remove from the mold.
6. Turn the mold over and gently shake the Easter out of it. We do the same with others.
7. Drizzle chocolate on top of our portioned eggs.
It’s convenient to cut into pieces and serve everyone’s Easter on a plate. Beautiful, delicious.
Bon appetit!
What do you think of these recipes? Write your opinion in the comments. For you it’s 10 seconds, but for me it’s very useful and pleasant to hear your opinion.
Cottage cheese royal Easter
Ingredients:
Preparation:
1. Wash the raisins in water and pour boiling water over them and leave for 20 minutes.
2. Rub the cottage cheese through a sieve. You can also grind it in a blender or grind it through a meat grinder 2 times
3. Add yolks, sour cream, sugar and vanilla sugar to the cottage cheese. Mix everything well until smooth.
4. Add room temperature butter cut into cubes and mix the butter well into the curd mass.
5. Beat the mass with a mixer until it is well mixed and becomes fluffy and tender.
6. Transfer our mixture into a saucepan, preferably thick-walled and with a thick bottom.
7. Bet on small fire and cook our Easter until the first bubbles. Those. until boiling. Under no circumstances should you boil it. The mixture must be stirred continuously during cooking.
8. After removing the mass from the stove, put it in a bowl or large pan with ice water, you can even throw ice in there and cool until the mass becomes cold and thickens. After this we remove from cold water and put it in the refrigerator for a couple of hours.
9. Drain the water from the raisins and dry them on a paper towel. Take the mixture out of the refrigerator, add raisins, nuts, or any nuts you like. Mix everything well.
10. Take the form in which we will cook. We ran out of all the branded ones, so we took a wooden one. You can take any, for example a new flower pot, as long as there are holes in the bottom for the whey to drain. We cover the mold from the inside with moistened and well-wrung out gauze, preferably in 2 layers, so that the edges of the gauze hang down and lie on the table and fill with our mixture, lightly tamping with a spoon.
11. As soon as the form is filled, wrap the ends of the gauze upward on all sides. We will make such a pillow from gauze, cover it with a board or plate, put a weight on top and put it in the refrigerator for a day or even two. Don't forget to place a plate or cup underneath the pan to catch the whey. Also, do not forget to drain this whey.
12. Easter stood in the refrigerator for about 2 days, take it out and remove the form.
Carefully remove the gauze. Beautiful Easter is ready.
Bon appetit!
Raw cottage cheese Easter without eggs
Ingredients:
Preparation:
1. Leave the butter at room temperature until it softens. Chop the nuts a little. Pour boiling water over the washed raisins and leave for 10 minutes. After which you need to drain the water, squeeze out the raisins and leave to dry.
2. Rub the cottage cheese through a sieve so that it becomes fine and airy. This can be done with a blender or passed through a meat grinder 2 times. Ready cottage cheese looks very fluffy.
3. Mix sour cream with regular and vanilla sugar. Mix until the sugar dissolves. Pour the resulting sweet mixture into the cottage cheese and stir.
4. Cut the butter into pieces and add to the cottage cheese and mix well with a mixer.
5. Add nuts, candied fruits and raisins. For more flavor, you can add lemon and orange zest.
6. Mix everything well.
7. Place the Easter pan on a plate. Inside we lay out gauze in two layers, so that the ends of the gauze fall on the outside on the sides on the table and fill the mold with our curd mixture. We wrap the gauze from the sides to the top and install some kind of weight. As a last resort, a jar of water.
8. Place in a cool place for 10-12 hours. Periodically drain the whey that has leaked onto a plate or cup that sits under our form. Easter stood in our kitchen for 10 hours.
9. Now carefully remove the mold and gauze and put Easter in the refrigerator for a few more hours or overnight.
Take Easter out of the refrigerator and decorate with colorful sprinkles and candied fruits.
Bon appetit!
Raw cottage cheese Easter with nuts
Ingredients:
- Cottage cheese – 1 kg
- Sour cream 20% – 200 grams
- Butter - 200 g.
- Vanilla
- Nutmeg - 0.5 teaspoon
- Dried ginger - 0.5 teaspoon
- Lemon zest - about a dessert spoon
- Sugar - 250 g.
- Cream 25% - 200 g.
- Yolks - 4 pcs.
- Raisins - 200 g.
- Nuts - 100 g.
Preparation:
1. Pour nuts into a thick frying pan and place on low heat. They need to be lightly fried. Pour boiling water over the raisins and leave for 10 minutes. There should be much more boiling water than raisins, 3-4 times.
2. Separate the yolks from the whites and place them in a mixer cup. The yolks need to be ground together with sugar. Immediately add a little sugar, then add little by little.
3. Of course, we won’t grind the sugar, no matter how hard we try, but we will get a white thick mass that has increased in volume.
4. Add vanilla sugar and spices here - nutmeg and dried ginger, you can add cinnamon if you like. Pour the cream here. The cream should be cold, from the refrigerator. Whisk everything together. Add half a teaspoon fine salt and rub directly into the mixture lemon zest. Mix everything at high speed, about 1 minute.
If you are making Easter with raisins, add only lemon zest. If you make it with dried apricots or candied fruits, for example, you can add orange zest.
5. Pour water into a large saucepan and bring to a boil. Pour our mixture of cream and yolks into a smaller saucepan and place it on a larger saucepan. Cook in a water bath, stirring constantly. Do not leave the stove during this time. Get in the way. The mixture should not boil. We will cook it for 5 minutes until thickened. It won't be too thick, but time it for 5 minutes. Once 5 minutes have passed, remove from the large pan and set aside to cool.
6. The nuts are slightly toasted. They stood on the stove for about 3-4 minutes. We take a little at a time and rub them in our hands so that all the husks fall off. Don’t specifically clean the one that hasn’t crumbled.
7. Place the nuts in a blender and chop until they have medium crumbs. There is no need to grind it into flour.
8. Drain the water from the raisins and blot well with paper towels. Let it dry. We need it to be dry.
9. Let's take on the cottage cheese. The cottage cheese should be very fatty and dry; if it is wet, you need to squeeze it out. The cottage cheese must either be ground into a sieve or crushed in a blender.
10. Put softened butter into the grated cottage cheese, it stood in the kitchen overnight at room temperature, cut into pieces and sour cream. Mix everything with a mixer, first at slow speed, then speed up. Stir for at least 3-4 minutes.
11. Add whipped cream with yolks to cottage cheese. Mix everything until smooth, also for at least 3-4 minutes.
12. We have obtained a completely homogeneous, smooth, light mass. And delicious...! Do not eat until Passover is ready.
13. Place raisins in a separate cup, add nuts to them and add part of the curd mass that we whipped to them.
14. Mix everything thoroughly. You can, of course, add raisins and nuts to the whole mixture at once. But we will do just that, and then you will find out why. Once again I would like to remind you that you can take not only raisins, but also dried fruits, candied fruits, etc.
15. Wet the gauze in water and squeeze it well so that it is wet. Place the mold on a plate with the narrow edge down. We begin to fill the mold with the curd mixture, which we have without raisins. Place the mixture on the bottom, up to about 1/3 of the mold, pressing down a little with a spoon and onto the sides, leaving a free space in the middle, a depression.
16. Having laid out the depression, fill it with curd mass with raisins and nuts.
17. Cover everything with a second layer of curd mass without raisins, also leaving a depression and fill this cavity again with the mixture with raisins and nuts.
18. Level the mass. It turned out that we will have a beautiful white surface around the edges, and filler inside.
19. Picking up the gauze from the edges, close the top, place a plate on top and place some kind of weight. We put this entire structure in the refrigerator, I usually do this structure in the refrigerator because it is inconvenient to carry. We set it for at least 6 hours, but better for a day or even two. Easter will only get more delicious. Don't forget to drain the whey from the bottom plate.
20. Time has passed, we take Easter out of the refrigerator, open the cheesecloth, place the dish on top in which we will serve Easter on the table and, holding the dish with our hand, turn Easter onto it.
21. Remove the uniform; it should come off easily and carefully; slowly remove the gauze. Don't pull too hard, you might break the Easter.
22. All that remains is to decorate. We take different sprinkles, various other molds (they are sold in stores), colored eggs.
How beautiful and fragrant it turned out.
Let's cut it. Look, the edges are white, and there is filling inside.
Serve on festive table. Everyone will be delighted.
Bon appetit!
Custard cottage cheese Easter with honey and candied fruits
Ingredients:
- Cottage cheese - 1 kg.
- Eggs - 3 pcs.
- Milk - 300 ml.
- Honey - 2 tbsp.
- Vanilla sugar - 2 tbsp.
- Candied fruits - 150 g.
- Raisins - 150 g.
Preparation:
- Place the milk on the stove to heat.
- Steam the raisins with boiling water for a few minutes.
- Break 3 eggs into a deep cup and beat well with a whisk.
- Add hot milk in a very thin stream, whisking continuously, to the eggs. You need to stir vigorously to prevent the eggs from curdling.
- Having poured out all the milk, pour it all back into the pan where the milk was heated and put it on the stove.
- We will cook until the mass thickens.
- Stir constantly so as not to burn, otherwise you will ruin everything.
- The mass has thickened, you can remove it from the heat. Now we need the mass to cool down and become cold. You can put it in cold water.
- When the mixture has cooled completely, transfer it to the cottage cheese.
- Add vanilla sugar and a couple of tablespoons of honey. Mix everything a little.
- Grind the cottage cheese using a blender.
- We obtain a plastic, homogeneous, smooth mass.
- Add raisins and candied fruits to the curd mass.
- Mix very well.
- Our curd mass is ready. Let's take the form. We line the inside with gauze and fill the mold with our mixture. Do not forget that the form must have a hole at the bottom so that the whey can drain, and under the form there is a container where this whey can flow.
- We place a weight of 2-3 kg on top. and put all this in the refrigerator for 6 hours to 2 days.
- We take Easter out of the refrigerator, unwrap the gauze, remove the mold, and place Easter on a plate.
- Decorate Easter with candied fruits, raisins, sprinkles, or other decorations as desired
Get ready. It's simple and delicious.
Bon appetit!
Video - Cottage cheese Easter
Cottage cheese Easter is prepared only once a year, on Maundy Thursday, so that it can settle for Easter Christ's Sunday. Housewives do homemade cottage cheese and take out special springforms in the form of a truncated pyramid - a pasochnitsa, on the walls of which the letters ХВ and Christian symbols are carved. Then the drawings are imprinted on the finished Easter, and it looks very bright and impressive. It is interesting that Easter from cottage cheese is prepared only in the central and northern regions of Russia, and in the South, Easter or Paska is called an ordinary Easter cake. The shape of Easter is a symbol of the Holy Sepulcher, so it reminds Christians of the suffering and torment of Christ. There is an opinion that this dish is very difficult to prepare, but, as one Russian proverb says, the eyes are afraid, but the hands do the work. Let's talk about how to make Easter at home so that it turns out not only tasty, but also beautiful and appetizing.
The best products for royal Easter
When buying ingredients for this dish, it is better not to save money and choose the best and quality products. The cottage cheese should be very fresh, not sour, not dry, better homemade. To do this, pour kefir into boiling milk in a thin stream and, when the curd clots separate from the whey, turn off the heat, close the pan with a lid, and let the mixture brew and cool. After this, we place the cottage cheese on a double layer of gauze placed at the bottom of a colander, tie a gauze knot and hang it over the sink or pan for about a day. From 3 liters of milk and 3 liters of kefir (they are taken in equal proportions) you get about 1 kg of cottage cheese. But the weight finished product may vary depending on the quality and fat content of milk and kefir - the higher the fat content, the more cottage cheese you will get. Also for Easter you may need cream and sour cream 25%, unsalted butter 82.5%, fresh eggs, sugar, honey, condensed milk, chocolate, marmalade, poppy seeds, dried fruits, nuts, candied fruits, berries, mint and spices - it all depends on the recipe.
Two ways to prepare Easter
Cottage cheese Easter can be made in two ways - cold and hot, which means Easter can be raw and boiled. For wet easter the cottage cheese is rubbed twice through a sieve or crushed in a meat grinder, then all the products are mixed and placed under a press. Boiled Easter is not actually boiled, but heated over a fire, then slowly cooled in a container with cold water. Because the fresh cottage cheese does not last long, raw paskhas are best made small, while boiled ones can be placed in large forms- they retain freshness longer and pleasant taste. By the way, Easter cooked hot is more tender and sweet.
For the simplest raw Easter, take 2.5 kg of cottage cheese, rub it twice through a sieve, mix 200 g butter with 1 cup of sugar until the mixture becomes white and fluffy. Then add 250 g of fatty sour cream and continue grinding until the sugar grains are completely dissolved. By the way, this is the main sign that it’s time to mix the mixture with cottage cheese, add a little salt and fill the pan. We place a saucer with a load on top and put Easter in the refrigerator for 12 hours.
The simplest boiled Easter made from 300 g butter, 400 g sour cream and 4 eggs. The mass is brought to a boil with constant stirring, then mixed with 2 kg of pureed cottage cheese. A little salt is added to Easter, it is kneaded well and put into the mold. For such recipes, it is recommended to take fresh eggs from healthy domestic chickens.
How to make Easter from cottage cheese: secrets and subtleties
If Easter is prepared from store-bought cottage cheese, it is better to first hold it under pressure to remove excess liquid. Housewives who prepare homemade cottage cheese leave it to hang for a day, since the whey remaining in the cottage cheese will prevent the mass from hardening in the mold. It is no coincidence that in Rus' this dish was called Easter cheese - the cottage cheese should be quite dense and easy to cut with a knife.
Liquid sour cream can be placed in several layers of gauze in a colander and placed in the refrigerator. The sour cream should be so thick that a spoon can stand in it - only in this case will Easter be stable. The butter should first be kept warm so that it becomes softer, the dried fruits should be sorted well, washed and dried, and the nuts should be peeled. If you replace sugar with powdered sugar, the raw Easter will be more tender and the sugar will not squeak on your teeth. For the same reason, all spices should be ground in a coffee grinder or purchased already ground.
By the way, cottage cheese rubbed through a sieve differs in consistency from cottage cheese passed through a meat grinder. In the first case, it turns out to be very tender, light and airy, in the second case, it turns out to be more viscous and dense.
Before placing the curd mass in the pan, cover the bottom with a linen napkin or gauze so that the edges hang out of the mold and the Easter can be easily removed. It is better if the fabric is damp, otherwise wrinkles may form that will ruin the surface of the Easter. Cover the top of the Easter with the edges of the fabric and a wooden plank, be sure to apply pressure and take the form out into the cold for about 12 hours.
Sour cream Easter with boiled condensed milk
Cooking boiled Easter at home
An unusually tasty Easter, which is soft and at the same time holds its shape perfectly, your family will certainly like it.
To 500 g of cottage cheese, rubbed through a sieve, add 3 yolks, 100 g of sugar, 200 g of sour cream and a little vanillin, mix the mass well and beat in a blender until it becomes soft and airy. Then cut 100 g of butter into pieces, add to the cottage cheese and beat again until smooth.
Now put the saucepan on the fire and heat it very slowly, stirring constantly. Bring the curd mass to a boil and let it cool to room temperature in a large bowl of cold water, then put it in the refrigerator for 3 hours.
Easter will thicken a little and acquire a pleasant consistency. At this stage we add 80 g of raisins to it, which are pre-washed and soaked for 20 minutes in boiling water.
Place the curd mixture in a mold, put it in the refrigerator for a day and serve with raisins and marmalade.
Lazy Easter for busy housewives
It happens that there is no time to cook real classic Easter, but how can you leave your family without an Easter treat? Let's try to cook quick easter By unusual recipe- it turns out very tender and fragrant.
So, carefully grind 2.5 kg of sour cream with 10-15 tbsp. l. sugar, add vanillin, 150 g of any toasted nuts and 150 g of dried fruits, well washed and dried. Easter is especially delicious with dried cranberries and pine nuts.
Now we put fabric in the pan - either 12 layers of gauze, or 4 layers of chintz, or 2 layers of calico. Pour in sour cream, collect the corners of the fabric and hang the mass in the refrigerator, using a stand for cups, a basket with a high handle or other devices - you will have to use your imagination and be smart. The sour cream should hang for a day, but every 6 hours it is necessary to untie the fabric and mix the contents, since the outside of the sour cream thickens, but the inside remains liquid. You can’t put it under a press, otherwise all the Easter will flow out along with the whey. You can decorate this amazing Easter dessert with grated chocolate, nuts, berries and fruits.
How to serve Easter
Cottage cheese Easter can be decorated with gelatin figures, pieces of chocolate, candied slices of berries and fruits. The simplest decor is cinnamon, powdered sugar, cocoa powder, poppy and multi-colored coconut flakes. For decoration you can use nuts, dried fruits, roasted sesame seeds, rose petals, mint sprigs. Easter decorated with edible beads, flowers and mastic figures looks very beautiful. The dessert can be decorated with whipped cream, especially chocolate, M&M's, confectionery powder, melted chocolate or caramel. Or you can just put a church candle in the middle, because Easter is beautiful in itself. Easter should be cut with a warm knife, constantly dipping it in warm water and wiping with a napkin so that the pieces turn out smooth and beautiful when cut.
Now you know how to make Easter with your own hands, how to decorate it and serve it correctly. Do not be afraid complex recipes and get ready for the light spring holiday when not only nature comes to life, but also our hearts. May your Easter table always be generous, rich and delicious!
Hello))
You have already selected the recipes traditional dishes, Easter cake and Easter for the Day of the Resurrection of Christ?
Even if you haven’t chosen it yet, there is still time for this, and I will share with you my favorite proven recipes.
About the fact that it will especially appeal to those who love sweets and butter cakes. And today it’s time for delicious Easter and its recipe with step-by-step photos.
I have been preparing cottage cheese Easter for the holiday not so long ago as Easter cakes, about 8-10 years ago, and during this time I have tried not many recipes - only three, but I have been returning to one of them for several years now, it seemed to me and my loved ones the most delicious.
This is a version of “raw” Easter, which is not heat treated. I tried and custard version, and a version with condensed milk, but this particular one seemed to have the richest taste, and it’s not for nothing that it’s called “Tsarskaya”.
“Royal” Easter, recipe with photos step by step, cottage cheese
Ingredients:
- Fresh cottage cheese – 800 grams
- Yolks – 4 pieces
- Cream - 1.5 cups (once I replaced it with full-fat sour cream, also delicious)
- Sugar – 150-200 grams
- Butter – 150-200 grams
- Salt – ¼ teaspoon
- Candied fruits – 1 cup (to taste: dried apricots, prunes, raisins. One or all together)
- Vanillin or vanilla sugar.
Preparation:
We wipe the cottage cheese.
Whip cream and half the sugar.
Beat the other half of the sugar with soft oil, yolks and salt.
Combine the butter and curd mixtures and knead well, add candied fruits and vanilla sugar/vanillin.
Add whipped cream at the end.
Line the Easter pan with damp gauze, add the curd mass, and cover with the edges of the gauze. Place a weight on top and put everything in the refrigerator for about 8 hours.
Remove from mold and decorate.
And, as usual, more detailed description with my recipe comments Have a delicious Easter with photos, step by step.
Detailed Easter recipe from cottage cheese, step-by-step recipe with photos
First, let's do the most uninteresting and difficult piece of work - rub the cottage cheese through a sieve with a fine mesh. I have this.
A great option is to delegate this work to someone at home, preferably your husband, because you will have to make physical efforts. I’ve been looking for a device for straining cottage cheese for a long time, but I haven’t found anything yet, maybe you can recommend something? Help))
While the cottage cheese is being pureed, beat the butter, previously softened (it is enough to remove it from the refrigerator 20 minutes before cooking) with the yolks and salt
and with half sugar.
Not a lyrical digression for those who are afraid to add raw eggs. I am also afraid. That's why:
Wash the eggs with warm water;
We put them in a soda solution.
It can be for a couple of hours, but I usually keep them there for half an hour or an hour;
To be completely safe, add a little lemon juice into the yolks.
You can do one thing - either soda or lemon acid, but I use everything at the same time to calm down))
Now whip the cream with the remaining half of the sugar.
This is such a thick, beautiful mass.
It doesn't even drip off a spoon.
The first time I did Easter was when heavy cream We didn’t have any trace of them in the store, so we had to replace them with sour cream with the highest fat content that I could find - 32%. And, you know, I liked the “sour cream” version even more, because the cream, yes, is gentle, but for my taste it’s “not good” and at the same time seems fattier. And sour cream has a characteristic sourness, so Easter tasted more interesting. I want to make it again with sour cream, check or it’s not my imagination)
The pureed cottage cheese must be kneaded well with the oil mixture. I mix with a spoon.
Gradually add vanillin or vanilla sugar. I prefer to add vanilla sugar, since the vanillin must be scattered very evenly and mixed well, otherwise it will taste bitter.
Stir in the prepared candied fruits.
Of the candied fruits, I like to add dried apricots, prunes and a little almonds, which I cut into thin slices. Raisins seem unnecessary to me, because they are already in large quantities in Easter cakes)
In general, the additive options can be anything: dried cherries, dried cranberries, candied mango, a mixture of candied dried fruits... choose according to your taste. In the photo I have dried apricots and dried cranberries.
Gently stir the cream into the resulting homogeneous mass.
Now we line the inner surface of the bean box with gauze soaked in water and wrung out, lay out the cottage cheese mixture, and cover the top with the free edges of the fabric.
We put everything in a deep bowl and place a weight on top. And put this whole structure in the refrigerator for 6-8 hours.
I will dwell on the design in more detail. I only bought a bean bag two years ago, and this is what I have.
Before this I did Easter in suitable containers. But since my bean box is not very spacious, I continue to use additional containers, which are well suited for these purposes:
Colanders, but not flat, but rounded, although in the absence of any, a flat one will do));
Clean plastic flower pots, they must have holes for liquid drainage;
Paper coffee filters. I haven’t tried it, but I read about this option.
I use a jar of water as a load; I always close the jar with a tight lid.
Since the surface for pressing in a colander is quite wide, it is good to make a load from plastic bags. We pour water into them, let out the air and tie a knot; to be safe, we place it in a second bag, I do this all the time - it turns out to be a wonderful load.
After the required period of time, we take out the Easter, it turns out dense, holds its shape, and does not fall apart. 
And we decorate it to your taste.
That's actually all about it , how to cook Easter cottage cheese at home, I think the preparation will not cause you any difficulties.
Bon appetit and Happy Easter you 🙂
Cottage cheese Easter - a dish served for the holiday Easter table along with and colored eggs. This one is delicious sweet dessert prepared only once a year, using a pasochnitsa (a special shape in the form of a truncated pyramid). The cottage cheese is ground, mixed with sour cream and other ingredients of the recipe, supplemented with nuts or dried fruits.
According to the method of preparation, cottage cheese Easter can be raw or boiled. In the first case, the recipe does not provide heat treatment- all components are immediately ground into a single mass and placed in a mold. In the second option, the mixture of ingredients is preheated over low heat. We'll consider step by step recipe boiled cottage cheese Easter with candied fruits and raisins.
Ingredients: 
- cottage cheese with a fat content of 9% or higher - 600 g;
- butter - 100 g;
- sour cream from 20% - 200 g;
- yolks - 4 pcs.;
- sugar - 100 g;
- vanilla sugar - 1 teaspoon;
- raisins, colored candied fruits (or other additives) - 100 g each.
Easter cottage cheese recipe with photos step by step at home
How to make cottage cheese Easter with candied fruits and raisins
- The first thing to do is grind the cottage cheese, no matter how fatty and silky it is initially, through a sieve, or beat it using a submersible blender. It is extremely undesirable to neglect this point - in in this case It is very important to achieve the smoothest possible composition so that the finished Easter turns out tender and homogeneous, without curd grains.
- In a thick-bottomed saucepan, combine the already mashed cottage cheese with sour cream, vanilla and regular sugar, as well as soft butter, cut into small cubes. Separate the yolks from the whites and also add them to the curd mass.
- After mixing the ingredients, place the pan on the stove. Heat over low heat, thoroughly stirring the curd mixture. When exposed to temperature, the mass will gradually begin to become more liquid - this is completely normal, as it should be!
- When air bubbles begin to rise from the bottom, remove the curd mixture from the heat - there is no need to wait for active boiling. Cool until slightly warm.
- Add colored candied fruits and raisins to the curd mass (do not forget to rinse and dry in advance), mix. If desired, you can add other additives to Easter - any chopped nuts, a mixture of dried fruits, fresh berries.
- We moisten the gauze with water, wring it out, fold it in two layers and lay it inside the bean bag (the edges of the fabric should hang down on the sides). Place a plate underneath to allow the liquid whey to drain into it. If not special form for Easter, you can use a regular colander or take a large plastic bottle, making holes at the bottom for the liquid to escape.
- Fill the prepared container with curd mass (in our example, we use a pastry bowl designed for 900g of Easter).
- We lift the edges of the gauze hanging on the sides and wrap them, hiding the curd mass under the fabric. We place a load on top (for example, a container of water). Place in the refrigerator for at least 12 hours.
- After a while, we remove the load and open the edges of the gauze. Cover the cottage cheese Easter with a plate and turn it over. We remove the bean bag and remove the fabric.
- If desired, we can arrange a cottage cheese Easter cake confectionery sprinkles or in another way. Cut into pieces and serve.
Cottage cheese Easter with candied fruits and raisins is ready! Bon appetit!
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