INGREDIENTS
- cottage cheese – 500 g
- egg yolks – 3-4 pcs (or 2-3 eggs)
- sour cream – 200 g
- butter (room temperature) – 100 g
- sugar – 100 g
- vanilla sugar – 1 teaspoon (or 1 tsp vanilla extract)
- raisins – 80 g
- nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) – 50 g.
How to prepare royal (cottage cheese) Easter:
To prepare the classic royal Easter, raisins must be washed, poured with boiling water and left for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it twice or rub it using a blender).
Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).
Cottage cheese Easter with raisins and candied fruits
INGREDIENTS
- Cottage cheese 9% - 350 g
- Sour cream 20% - 150 g
- Egg - 2 pcs.
- Sugar - 100 g
- Vanilla sugar - 2 g
- Raisins - 100 g
- Candied fruits - 150 g
COOKING METHOD
We separate the yolks from the whites, remove the whites, and mix the yolks with butter, sugar and sour cream. Whisk into a homogeneous mass. At the end of whipping, add vanilla sugar and mix.
Grind the cottage cheese through a sieve and combine with the egg-sour cream mixture. Mix and add raisins and candied fruits to the curd mass. Mix thoroughly again.
Line a baking mold with gauze folded in several layers and place the curd mass into the mold.
Level the surface with a spoon and cover it with the remaining gauze. Pack well and place in the refrigerator for at least 6 hours. Place the mold on a dish, having first freed the cottage cheese from the gauze, and carefully remove the mold, and then the gauze.
Decorate Easter with candied fruits, powdered sugar and mint sprigs.
Easter with Philadelphia cheese
INGREDIENTS
- Philadelphia cheese - 800 g
- Eggs - 15 pcs.
- Sugar - 200 g
- Almond flakes - 100 g
- Cream 36% - 150 ml
- Vanilla - to taste
COOKING METHOD
We wipe through a sieve.
Beat the eggs with sugar (as for a sponge cake), add the prepared cheese, lightly fried almond flakes, cream, vanilla and beat the mixture until smooth.
Place a plastic layer in a deep-bottomed mold and pour in the cheese mixture. Place the mold on a baking sheet with water and bake in the oven at 180-200°C for an hour.
We determine the readiness of Easter by color: the finished cheese Easter is light orange in color and easily moves away from the edge of the mold.
Take the finished Easter out of the oven and leave it in the pan to cool.
Easter with sour cream
INGREDIENTS
- Cottage cheese - 2 kg
- Butter - 400 g
- Sour cream - 800 g
- Eggs - 10 pcs.
- Sugar - 700 g
- Raisins (seedless) - 100 g
- Almonds - 100 g
- Vanillin - to taste
COOKING METHOD
Place cottage cheese, softened butter, sour cream and eggs into a saucepan, pureed through a sieve. Mix thoroughly, place the pan on the stove and slightly heat the mass, stirring continuously with a wooden spatula so that the mass does not burn.
After this, remove from heat and, if possible, cool quickly, stirring continuously.
Add sugar, raisins, ground almonds and vanillin to the cooled mass. Mix everything, put it in a bowl lined with slightly damp gauze, compacting the mass tightly. We place a saucer with a small load on top and put it in the refrigerator for a day.
Easter "Barskaya"
INGREDIENTS
- Cottage cheese - 500 g
- Cream 35 percent fat - 250 ml
- Sugar - 250 g
- Butter - 150 g
- Egg yolk - 1 pc.
- Raisins - 15 g
- Almonds - 15 g
- Candied orange peels - 20 g
- Vanilla sugar - to taste
COOKING METHOD
Grind the butter with sugar and yolks until it turns white.
Grind almonds and candied fruits.
Rub the cottage cheese through a sieve twice, add cream, butter (with sugar and yolks), almonds, candied fruits, raisins, vanilla sugar and mix everything thoroughly.
Fill a bean bag lined with slightly damp gauze with the resulting mass, cover it with a saucer, put a light pressure on top and put it in the refrigerator for 12 hours.
Easter with marmalade and candies
INGREDIENTS
- Egg - 10 pcs.
- Sour cream - 4 cups
- Fresh cream - 1000 ml
- Sugar - 1 glass
- Vanilla - to taste
- Lollipops - to taste
- Raisins - to taste
- Marmalade - to taste
COOKING METHOD
Mix eggs with sour cream, add cream and mix well. Then put on fire and cook, stirring constantly, until the whey separates.
We put the resulting mass in a napkin and put it in a cold place until the whey drains.
Then transfer the mass to a dish, grind it well, add vanilla sugar (mix sugar with vanilla), mix and place in the bowl. Bake in the oven. We decorate the finished Easter with small multi-colored candies, raisins, and beautifully cut marmalade.
Chocolate Easter
INGREDIENTS
- Cottage cheese - 500 g
- Sour cream - 0.5 cups
- Butter - 50 g
- Chocolate - 60 g
- Powdered sugar - 50 g
COOKING METHOD
Cottage cheese (fresh, dry, homogeneous consistency) is rubbed through a sieve. Add sour cream, stir.
Cut the softened butter into small pieces and combine with the curd and sour cream mixture. Stir thoroughly.
Grate the chocolate on a fine grater and mix with powdered sugar. Add to the curd mass. And stir again until a homogeneous mass is obtained.
Sprinkle a wooden pan for Easter with water, cover it with gauze so that the ends of the gauze hang out, and spread the curd mass.
Cover the top with gauze, place under a press and leave for 20 hours. It is advisable to place the bean bag on a plate, as whey will be released.
Carefully remove the finished Easter from the mold, remove the gauze, place on a dish and, if desired, decorate with candied fruits or marmalade.
If you are looking for an easy cottage cheese Easter recipe that can be prepared quickly and easily, then this is raw cottage cheese Easter.
It doesn't need to be baked or boiled on the stove, so it's best not to use raw eggs in these recipes.
Or it is necessary to treat their shell very well, which also does not give a 100% guarantee.
We suggest making the easiest Easter desserts based on cottage cheese and delighting your family with them.
This is an easy Easter recipe made from cottage cheese without eggs, very tasty. And even a novice housewife can handle it.
The quantity of products can be proportionally halved.
Ingredients:
- 800 g cottage cheese
- 200 g butter
- 1/4 cup powdered sugar
- 1/2 cup sour cream
- 1/2 cup raisins
A simple recipe for Easter cottage cheese with butter:
1. Rub the cottage cheese through a sieve.
2. Grind it thoroughly with softened butter.
3. Pour powdered sugar into the resulting mass, add sour cream.
4. Raisins must first be washed, steamed for 10 minutes with boiling water, rinsed again and only then put into Easter.
5. Mix everything, put it in a bean bag lined with gauze on the inside, and put it under pressure for a day.
If you don't have a mold, you can use a colander.
Quick Easter recipe from cottage cheese with condensed milk
Ingredients:
- 1.25 kg cottage cheese
- 300 g butter
- 250 g sour cream
- 400 g condensed milk
- 1/2 cup sugar
- 1 cup raisins or candied fruits
- a pinch of vanillin
How to make Easter from cottage cheese:
1. Rub the cottage cheese through a sieve, add butter, granulated sugar and vanillin.
2. Grind everything thoroughly, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.
3. Mix the mixture well, put it in a bowl lined with gauze, put pressure on top and put it in the refrigerator overnight.
How to make chocolate Easter
Ingredients:
- cottage cheese - 500 g
- butter - 50 g
- sour cream - 0.5 cups
- powdered sugar - 50 g
- chocolate - 50 g
Preparation:
1. Grate the chocolate on a fine grater and mix with powdered sugar.
2. Rub the cottage cheese through a sieve or pass through a meat grinder.
3. Remove the butter from the refrigerator in advance and leave it at room temperature until it becomes soft.
4. Add sour cream to the pureed cottage cheese and stir well.
5. Then add oil and mix again.
6. Add grated chocolate and powdered sugar to the curd mass and mix again until smooth.
7. Line a bowl or colander moistened with water with gauze and lay out the curd mass.
8. Cover the top with gauze or a napkin, press down with a weight and leave under pressure for 12-24 hours (the bean bag itself must be placed in a plate, since the separating whey will flow into the plate).
9. Carefully remove the finished Easter from the mold, remove the gauze, place on a dish and decorate with candied fruits or marmalade.
One of the oldest Christian Easter dishes and a real decoration for any festive table on the Holy Resurrection of Christ, curd (cheese) Easter (paska), is still loved by us today. Delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruits, is laid out in the shape of a truncated pyramid, symbolizing Golgotha and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - “Christ is Risen!” 
This dish also has another sacred meaning. Addressing Moses, the Lord promises his people “a good and spacious land, flowing with milk and honey.” And cottage cheese Easter becomes for all of us a symbol of Easter fun, an anticipation of the fulfillment of promises and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance literally must be prepared in the best possible way. Let's try today to learn and remember how to prepare cottage cheese Easter, cook it so that it becomes one of the most delicious and desirable dishes on our Easter table.
You don’t even have to try to count all the huge number of recipes for making cheese Easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, cottage cheese Easter was prepared in every Russian home. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Bright Resurrection of Christ. According to the method of preparation, there were four types of Easter - raw, boiled, baked and custard. They added eggs, sour cream and cream, honey and syrups, candied fruits and nuts to the cottage cheese. No spices were spared either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices added fabulous variety to the recipes for this festive dish, decorating Easter with thousands of new shades of taste. And it is all the more pleasant to observe today’s revival of ancient traditions, returning Easter cottage cheese to our Easter tables.
At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like recipes for many other dishes, the Easter recipe is fraught with some secrets, without knowing which your dish may not turn out as tasty and appetizing as you would like. In order for Easter to turn out to be truly beautiful and festive, you should pay attention to the quality of the original products, and to the sequence of their laying and mixing, and to the timing of keeping Easter in the mold, to the quality of the mold itself and to its pre-processing.
Today, the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will definitely help even the most inexperienced housewives and will easily tell you how to prepare cottage cheese Easter.
1. To prepare cottage cheese Easter, you will need a special form - a pasochnitsa. This form can be easily purchased in any church store, and closer to the Resurrection of Christ in many supermarkets. Traditionally, bean boxes are made of wood, but these days you can also get a plastic form. The plastic bean box is convenient because it is very easy to care for, wash, and no special preparation is required before using it. If you decide to use a traditional wooden pan, then before adding the curd mass, this form must be properly prepared. First, thoroughly rinse and scrub your mold with the hard side of a scouring sponge, then soak the bean bag in cool water for 5 to 8 hours. Before adding the curd mass, the mold must be lined with slightly moistened gauze. This preparation will allow you to easily remove the finished Easter from the bean bag and completely preserve its shape and design.
2. It is not difficult to guess from the name that the main ingredient of cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because the taste of your dish will depend primarily on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.
3. In order for your Easter to be light, homogeneous and retain its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is ground by rubbing it twice through a very fine sieve. You can take the easier route by simply turning the cottage cheese twice or three times through a meat grinder with the finest mesh. The cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and design.
4. Pay attention to the preparation of other ingredients for your Easter. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, let stand for 20 minutes, then peel, lightly dry and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften the butter at room temperature. Gently melt the candied honey in a water bath and skim off the resulting foam. Prepare all the decorations and sprinkles in advance so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in the bean box under pressure for at least 12 hours.
5. The easiest way to prepare raw Easter. Rub one kilogram of cottage cheese through a sieve. 100 gr. Grind butter until white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 g. thick sour cream, mix thoroughly and leave in a cool place for one hour. Then add nuts, dried fruits, candied fruits and spices to your own taste, knead thoroughly and place the mixture in a bowl. Cover the bean box with a lid, install the weight and place it in the refrigerator for 12 hours.
6. It’s a little more difficult to prepare boiled Easter. But this kind of Easter turns out to be much more tasty, dense and holds its shape better. Rub 600 g through a sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup of washed and drained raisins and ½ cup of sugar. Mix everything thoroughly, place in a saucepan with a thick bottom and, stirring continuously, bring to almost a boil. Don't let the mixture boil, otherwise your Easter will end up with lumps! Remove the pan with the curd mixture from the stove, place it on ice or in very cold water and, continuing to stir constantly, cool the curd mixture. Transfer the finished mixture into a bean box, set pressure and leave in a cool place for 12 hours.
7. Custard cottage cheese Easter has the most delicate taste and aroma. In a small saucepan, combine two glasses of milk, two raw yolks and ½ glass of sugar. In a water bath, stirring continuously, bring the mixture until thickened and remove from heat. Add 50 g to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 grams. pureed cottage cheese. Knead the curd mass thoroughly until smooth, place in the mold, place a weight and leave in a cool place for 6 hours.
8. Baked cottage cheese Easter has a very bright taste and aroma. Beat five egg yolks with a mixer until white with ½ cup of sugar. Then add 100 gr. sour cream and continue whisking until a thick, homogeneous mass is obtained. Add 700 g to the finished mass. grated cottage cheese, 1 tbsp. spoon of rum or cognac, 5 tbsp. spoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and place in a greased baking dish. Bake your Easter in the oven preheated to 180⁰ for 40 - 50 minutes until golden brown. Cool and serve.
9. It’s not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. tablespoons of cherry jam, and ½ cup of granulated sugar or powdered sugar. Rub everything together through a sieve or mince. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of multi-colored candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bean bag, add a weight and put it in the refrigerator for 12 hours.
10. Easter cottage cheese with orange jelly is very tasty and unusual. Rub 800 g through a sieve. cottage cheese, add 1 tbsp. spoon of vanilla sugar, 1 tbsp. spoon of orange zest, mix thoroughly and cool for 30 minutes. Ten gr. Soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture over low heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Quickly beat the cooled cottage cheese in a separate bowl, and then, stirring continuously, add the creamy mixture into it in a thin stream. Place the finished curd mass in a silicone or ceramic mold and refrigerate for 8 hours. Separately prepare orange jelly. Squeeze the juice from 2 oranges, add 10 g. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, without allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, damp knife. Return the layers to shape, layering them with orange slices and pouring a little orange jelly over them. Return the Easter to the refrigerator for 2 hours.
And on the pages of “Culinary Eden” you can always find even more proven recipes that will definitely tell you how to prepare cottage cheese Easter.
Greetings to all friends and guests of my blog! Anyone who has looked at this page is obviously already preparing for the main Christian holiday. Just like Easter cakes and colored eggs, Tsarskaya Easter cottage cheese is one of the traditional dishes of the Easter holiday table.
Easter in 2018 will be early and falls on April 8th. Traditionally, believers go to church on Saturday evening for the all-night service and celebrate the beginning of Christ's Sunday in the church with hymns. The priest sanctifies other Easter dishes prepared in advance with prayer and holy water.
Orthodox Christians who observed Lent for 40 days before Easter and ate only Lenten dishes are happy to break their fast with blessed foods. Fasting is not considered obligatory among Orthodox Christians. But for the holiday, everyone tries their best except painting the eggs, or buy ready-made ones. There is an abundance of various baked goods in stores these days.
However, you cannot buy the main Easter food in the store. You need to try to do it yourself. We have already looked at several. This dish is the main decoration of the table. And the Tsar's Easter is considered especially elegant and festive. Today we’ll talk about it.
We all celebrate this bright Orthodox holiday in high spirits. And we think about what especially delicious dishes to prepare so that the festive table will delight our guests and family.
Recipe for Royal Custard Easter from cottage cheese with cream
As the holiday approaches, Orthodox Christians prepare Easter cakes, Easter cakes, and colored eggs. On Easter Sunday, all this is brought to church for consecration. And upon returning from the temple, everyone sits down at the table and breaks their fast with these blessed products after Lent.
If the laity did not observe fasting, then they are in no way prohibited from preparing and tasting delicious Easter treats.
Today we’ll look at how to prepare Tsar’s Easter using homemade cottage cheese and heavy cream. I will make it in a special pan, a mold 17 cm high. If there is no mold, use a regular colander.
Preparation:
Since the dessert will sit in the refrigerator for up to a day, I only rinse the dried fruits with hot water. But if you are used to pouring boiling water over them, do so. This is not important.
My cottage cheese is fatty and has large flakes. It's even a little dry.
Store-bought cottage cheese should be thoroughly squeezed through gauze, because it is full of water.
You can grind it in a blender. The main thing is that the curd mass becomes soft and tender. I rub the cottage cheese through a strainer in small portions. Add soft butter.
In a separate bowl, beat the eggs and add vanilla and cream to them. I add sugar. I stir it all using a simple whisk. Now I put this mixture on the stove and bring it to a boil over low heat.
It is necessary to constantly stir so that it brews, but does not stick to the bottom.
As soon as the first bubbles appear, remove from heat and let it cool.
I wash the dried fruits and dry them on a napkin. I crush the nuts in a mortar. I cut the candied fruits into small pieces. I combine this beauty with cottage cheese and cooled brewed mass.
I put the assembled bean bag on a plate. I line it with two layers of wet gauze so that the edges hang out.
When you line the mold with gauze, try to keep the folds in the corners.
Fill with curd mass and cover with the edges of gauze. And I put a suitable sized lid or saucer on top.
I put a jar of water on top as a pressure and put this structure in a cold place. It is necessary to periodically drain the whey, which will be squeezed into a plate. A day later I take out the structure and disassemble the mold.
I put the pasochka on a beautiful plate and carefully remove the gauze. This is such a beauty. All drawings and letters printed very well.
Decorate as you wish - with berries, colored confectionery sprinkles or chocolate chips. Everything will be beautiful and tasty.
Video on how to prepare raw cottage cheese Easter
The video from the channel “Simple and Tasty” shows how to prepare Tsar’s Easter without cooking. Since we won’t be boiling or brewing anything, this recipe excludes the addition of eggs. But, if you are not afraid to eat the product with raw eggs, you can add 2 eggs when mixing the ingredients.
- 0.5 kg. cottage cheese,
- ½ tbsp. Sahara,
- 1 packet of vanilla sugar,
- ½ tbsp. sour cream (20-25%),
- 100 gr. butter,
- ½ tbsp. raisins,
- ½ tbsp. candied fruits,
- zest from half a lemon.
The video shows the preparation of a large portion and uses 1 kg. cottage cheese. I wrote the proportions for half a kilo of cottage cheese, because the pasta box contains just such a volume of curd mass. Do as you see fit.
Tsarskaya boiled with candied fruits and raisins
To prepare this Easter we use the fattest cottage cheese. And as many sweets as possible. I took traditional dried apricots, raisins and also added candied pineapple. You can add others according to your taste. Sour cream can be replaced with cream.
What you will need:
- Fat cottage cheese - 500 gr.
- Sour cream with at least 20% fat content - 120 ml.
- Butter - 100 gr.
- Sugar - 100 gr.
- Vanilla sugar - 1 sachet
- Eggs - 2 pcs.
- Lemon zest - 1 tsp.
- Raisins - 80 gr.
- Dried apricots - 80 gr.
- Dried pineapples - 80 gr.
- Salt - a pinch.
Preparation:
Let me make a reservation right away that I took all the products out of the refrigerator in advance so that they came to room temperature. My homemade cottage cheese is very fatty and large. It is necessary to grind it through a metal sieve.
This is necessary so that it becomes tender and airy.
You can pass it through a meat grinder or beat it with a blender. Do what is most convenient for you.
I add salt, lemon zest, regular and vanilla sugar to the crushed cottage cheese. Soft butter and sour cream should be mixed in there. Using rubbing movements, all this stuff is mixed.
Next, take a mixer and beat this mixture into an airy and tender curd mass. Which we put in a saucepan with a thick bottom. Our Royal Easter is boiled, so now we will cook it over low heat.
Heat the mixture in a saucepan without stopping stirring. Bring almost to a boil, but under no circumstances should it boil!
For those who are afraid of overcooking, place the saucepan in a water bath. It will take more time, but the dish will not burn or overcook.
When heated, the mass becomes liquid. After about 10 minutes the first bubbles appear. And then we immediately remove the saucepan from the heat and lower it into a bowl of cold water to cool it faster.
When the mixture has cooled, it needs to be put in the refrigerator. After 2 hours, take out the thickened mass and add washed and chopped dried apricots, raisins and candied fruits into it.
Line the mold with damp gauze and fill with curd mass. We place the oppression on top and the entire structure in a cold place for a day. Periodically drain the whey that has accumulated in the plate.
For tomorrow we take out the prepared food, put it on a dish, disassemble the mold and remove the gauze. All that remains is to decorate with marmalade, confectionery sprinkles, or as your imagination tells you.
Custard with cream and almonds in a saucepan
The Royal Easter presupposes the presence of fatty and sweet foods. You can’t eat a lot of this treat, but you can treat yourself a little after Lent. It is distinguished by a delicate creamy taste and vanilla aroma.
We will not brew the entire curd mass, but only the butter cream.
Therefore, if you don’t like raw cottage cheese, take the fully boiled recipe above. And for this dessert I also take a lot of raisins, almonds and other dried fruits. Sometimes I add frozen berries.
How to cook:
Do not forget to periodically drain the whey that accumulates in the plate.
This is a real royal dessert. The taste is simply delicious! Be sure to serve it to all your guests.
Homemade cottage cheese dessert recipe
This video recipe is from the Tasty Corner channel. I liked it because it shows in great detail how easy it is to make homemade cottage cheese from kefir. And here we see how convenient it is to pack the curd mass in a colander.
Congratulations to everyone on the upcoming Resurrection of Christ! I hope you find some of these ways to make a holiday staple dish helpful.
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Old traditions are not forgotten and are passed on from generation to generation. So, on the bright holiday of the Resurrection of Christ, you cannot do without Easter - the photo of the dish looks very appetizing. Some housewives even have an old wooden bean box that they inherited from their grandmother, although today modern copies of these are successfully produced and sold.
The Easter recipe from cottage cheese that our ancestors used included fatty natural products: homemade cottage cheese and sour cream, premium butter. Real Easter, like before, should be very fatty and sugary and prepared using a special technology. But today many new recipes have appeared that better meet modern capabilities, and the Easter mold is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be prepared in a pan.
Easter recipe from cottage cheese
For it you will need a kilogram of homemade cottage cheese, 300 grams of butter, one and a half to two glasses of thick fat sour cream, 5 eggs, a package of vanilla sugar, a glass of sand or powdered sugar, half a glass of chopped almonds, quiche misch if desired.
Rub cottage cheese and butter through a sieve, add sour cream to the resulting mass and mix. Add the eggs one at a time and place on the stove, stirring continuously. As soon as it starts to boil, remove from the stove and place in the cold. When cool, add powdered sugar or granulated sugar, vanilla sugar, almonds and quiche, mix thoroughly.
Line the bean bag with gauze folded in several layers and place it in a container narrow enough so that it stands stable and there is a place for liquids to drain. Place the cottage cheese in a bowl, cover it with the edges of gauze, and put pressure on top. Place in the refrigerator for about a day.
Easter is raw
We offer another recipe for Easter using cottage cheese. Necessary ingredients: about a kilogram of cottage cheese, 400 grams of butter, 4 eggs, two glasses and a half glasses of heavy cream, chopped candied fruits, raisins.
Grind until white with four yolks, which must be added gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, and grind it all thoroughly. Beat two egg whites with the remaining cream and combine them with cottage cheese. All that remains is to add raisins and candied fruits. Place the cottage cheese in a mold under pressure and refrigerate for a day.
Chocolate Easter
Perhaps someone will like the Easter recipe of cottage cheese with chocolate. First you need to rub a kilogram of cottage cheese and 200 grams of butter through a sieve, add two glasses of thick fat sour cream, a glass of cream, two glasses of vanilla sugar, 200 grams of grated chocolate. Grind thoroughly until smooth so that there are no chocolate grains. After this, transfer it to the bean bag.
There are many recipes for this dish. This is royal Easter (brewed and raw), almond, creamy, with condensed milk, fruit, yogurt, lemon, apricot, nut, with sesame, with cheese, with
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