Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked or custard or boiled. And how tasty the cottage cheese Easter will turn out to a large extent depends on the quality of the cottage cheese used for its preparation.
The baked cottage cheese Easter is especially tasty - this Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to cook it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is how the famous curd Easter "Royal" is prepared!
In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to prepare curd Easter in a cold way (that is, raw Easter), all components are diligently rubbed until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. Of course, it takes more effort to prepare hot curd Easter, but it turns out to be much more tender and sweeter than the raw version.
Ideally, cottage cheese for making cottage cheese Easter should be fresh and quite fatty (although some hostesses claim that excellent cottage cheese Easter is also obtained from dry low-fat cottage cheese). Selected homemade cottage cheese is especially well suited for these purposes, and if it was made from baked milk, it is doubly good (to prepare such cottage cheese, milk is heated in the oven for several hours), because Easter prepared from such cottage cheese can boast an extremely pleasant pink color!
In order for the cottage cheese Easter to always turn out to be homogeneous, the cottage cheese must be carefully rubbed through a sieve, and only after that it is combined with all the other ingredients and the future cottage cheese Easter is thoroughly kneaded. And you can always beat the curd mass with a mixer.
Sour cream for cooking Easter cottage cheese should be non-acidic, as well as quite fatty and thick, and cream should also have a high fat content (at least thirty percent). And sugar can always be replaced with powdered sugar - it will be much easier to grind it with egg yolks, and the finished product in this case will boast a more delicate texture. As for eggs, it is best to take the yolks for cooking Easter cottage cheese, which are ground with sugar or powdered sugar until they brighten. And the lighter this mixture turns out, the better!
If you are looking for an easy Cottage Cheese Passover recipe that is quick and easy to make, then this is Raw Cottage Cheese Passover.
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 process their shell very well, which also does not give a 100% guarantee.
We offer to make the easiest Easter desserts based on cottage cheese and please your family with them.
This is an easy Easter recipe from cottage cheese without eggs, very tasty. And even a novice hostess will cope with it.
The number of products can be proportionally reduced by half.
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 cottage cheese Easter with butter:
1. Rub the cottage cheese through a sieve.
2. Rub 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 on Easter.
5. Mix everything, transfer to a pasochnik, lined with gauze from the inside, put under oppression for a day.
If there is no form, you can use a colander.
A 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 fruit
- a pinch of vanillin
How to cook Easter from cottage cheese:
1. Rub cottage cheese through a sieve, add butter, granulated sugar and vanillin rubbed through a sieve.
2. Thoroughly grind everything, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.
3. Mix the mass well, put it in a pasochnik lined with gauze, put oppression 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
Cooking:
1. Grate chocolate 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 at room temperature to become soft.
4. Add sour cream to the grated cottage cheese and mix well.
5. Then add oil and mix again.
6. Add grated chocolate with powdered sugar to the curd mass and mix again until a homogeneous mass is obtained.
7. Cover a pasochnik or colander moistened with water with gauze and lay out the curd mass.
8. Cover with gauze or a napkin from above, press down with a load and leave under oppression for 12-24 hours (the bead box itself must be placed on a plate, since the separating whey will drain into the plate).
9. Carefully remove the finished Easter from the mold, remove the gauze, put on a dish and decorate with candied fruit or marmalade.
Old traditions are not forgotten and are passed down from generation to generation. So, on the bright holiday of the Resurrection of Christ, you can’t do without Easter - a dish whose photo looks very appetizing. Some hostesses even kept an old wooden beekeeper, inherited from their grandmother, although today modern specimens of such are successfully produced and available for sale.
The cottage cheese Easter recipe used by our ancestors included fatty natural products: homemade cottage cheese and sour cream, premium butter. A real Easter, as before, should be very fat and sugary and prepared according to a special technology. But today, many new recipes have appeared that are more in line with modern possibilities, and the form for Easter is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be cooked in the pastry.
Easter recipe from cottage cheese
For her, you will need a kilogram of homemade cottage cheese, 300 grams of butter, one and a half to two glasses of thick fat sour cream, 5 eggs, a package of vanilla sugar, a glass of sand or powdered sugar, half a glass of chopped almonds, quiche-mish if desired.
Rub cottage cheese and butter through a sieve, put sour cream into the resulting mass and mix. Add eggs one at a time, put on the stove, stirring constantly. As soon as it begins to boil, remove from the stove, place in the cold. When cool, add icing sugar or sand, vanilla sugar, almonds and quiche, mix thoroughly.
Line the pasochnitsu with gauze folded in several layers and put in a narrow enough bowl so that it stands stable and there is a place where liquids drain. Put the cottage cheese in a pastry box, cover it with the edges of gauze, put oppression on top. Remove for about a day in the refrigerator.
Easter raw
We offer another Easter recipe from cottage cheese. Required ingredients: about a kilogram of cottage cheese, 400 grams of butter, eggs - 4 pcs., Two cups and a half cups of heavy cream, chopped candied fruits, raisins.
Grind until white with four yolks, which must be introduced gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, grind it all properly. Whisk two whites with the remaining cream and combine them with cottage cheese. It remains to add raisins and candied fruits. Put the cottage cheese in a mold under oppression and put in the cold for a day.
chocolate easter
Perhaps someone will like the Easter recipe from cottage cheese with chocolate. First you need to wipe a kilogram of cottage cheese and 200 grams of butter through a sieve, add two glasses of fat thick sour cream, a glass of cream, two glasses of vanilla sugar, 200 grams of grated chocolate. Rub thoroughly until smooth, so that there are no chocolate grains. After that, transfer to a pastry box.
There are many recipes for this dish. This is a royal Easter (custard and raw), almond, creamy, with condensed milk, fruit, yogurt, lemon, apricot, nut, with sesame seeds, with cheese, with
On the eve of the great Christian holiday of Holy Easter, it is a sin not to remember the most important dish symbolizing the Resurrection of Christ - cheese Easter. This ancient dish, which was originally prepared by the housewives for the bright holiday of Easter, was called in the Old Slavonic language “thickened milk”. Originally cheese Easter was "cold". It was the honorable duty of the most devoted to Christ housewives to prepare it. Cottage cheese for her was used exclusively of her own preparation. We prefer baked Easter, in which we put, in addition to raisins, nuts and eggs, sugar and vanilla, which makes it extraordinarily tasty. The property of cottage cheese remained unchanged. For such an Easter, the cottage cheese should be soft, thick, rather fatty, in consistency, reminiscent of good clay, from which it is easy to sculpt. When trying homemade cottage cheese on the market, pay attention to the fact that when kneading it with your tongue, you should not feel hard crumbs, it should completely dissolve in your mouth. So, let's start cooking!
Ingredients:
- 500 grams. excellent soft cottage cheese,
- 100g. raisins, soaked in boiling water and squeezed,
- 100g. walnuts, roasted in the oven,
- 4 fresh eggs
- 1 sachet of vanilla
- 1 cup of sugar,
- 0.5 teaspoon of salt,
- 1-2 tbsp. tablespoons of semolina or starch (if necessary).
Cooking:
First, combine all the ingredients for Easter in one container. If the cottage cheese is fatty, soft and plastic, then no pre-treatment is required. It is better to pass dry, grainy cottage cheese through a meat grinder or rub it through a sieve, but I do not recommend buying such cottage cheese for Easter.
Now mix it all well and taste it - I assure you, it will be very tasty.
And now the most important secret: a little salt should be added to any muffin, this gives it a special taste. No wonder the people say: “Without will - there is no strength, without salt - there is no taste. Therefore, we put a little in cheese Easter - half a teaspoon of salt.
If you doubt the quality of cottage cheese, or your cottage cheese is somewhat watery, add a full heaping tablespoon of semolina or starch to it. The taste will not suffer from this, but it will hold the Easter together well, and you will be sure that it will not fall apart.
Now put the mass in a greased form and put in the oven for 40 minutes, bake over low heat. By the way, today there are many disposable molds made of foil and cardboard. This is very convenient, because from such a beautiful, decorative form you can put Easter on the table without taking it out. Every housewife knows the peculiarity of her oven. If food burns from below in the oven, you need to place an iron container with water under the baking sheet. If it’s on top, you need to lower the pan lower. I baked in a foil mold with a diameter of 20 cm.
Cheesy baked Easter, decorated with Easter symbols and served chilled.
Bon appetit and Happy Easter to all of you!!!
Owners of multicookers can also bake this wonderful Easter. To do this, the curd mass must be transferred to a greased multicooker bowl, level the surface with a spatula. On the display, select the "baking" mode, the cooking time is 60 minutes. After this time, the cheese Easter in the multicooker will be ready, but do not rush to immediately open the lid, let it cool completely in the closed multicooker so that it does not fall off. Also note that the diameter of the multicooker bowl is approximately 24 cm, Easter from this amount of ingredients will not turn out very high. If you want Easter higher, bake in molds or increase the amount of cottage cheese.
Sincerely, Elena Viktorovna.
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 (almond petals or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.
How to cook royal (curd) 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 pass it through a meat grinder twice or rub it with a blender).
Add yolks (or eggs), sour cream, sugar, vanilla sugar to cottage cheese and mix everything well. Add the diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Put on a small fire and cook, stirring constantly, until the first bubbles (i.e. until boiling).
Cottage cheese Easter with raisins and candied fruit
INGREDIENTS
- Curd 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
Separate the yolks from the proteins, remove the proteins, and mix the yolks with butter, sugar and sour cream. Beat with a whisk into a homogeneous mass. At the end of beating, add vanilla sugar and mix.
We 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.
We line the baking mold with gauze folded in several layers and put the curd mass into the mold.
Level the surface with a spoon and cover it with the rest of the gauze. Pack well and refrigerate for at least 6 hours. We put the mold on the dish, having previously freed the cottage cheese from the gauze, and carefully remove the mold, and then the gauze.
We 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 rub through a sieve.
Beat the eggs with sugar (like a biscuit), add the prepared cheese, lightly fried almond flakes, cream, vanilla and beat the mass until smooth.
In a mold with a deep bottom, lay out a polyethylene layer and pour the cheese mass. We put the form on a baking sheet with water and bake in the oven at a temperature of 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 form.
We take out the finished Easter from the oven and leave it in the form to cool down.
Easter on sour cream
INGREDIENTS
- Curd - 2 kg
- Butter - 400 g
- Sour cream - 800 g
- Eggs - 10 pcs.
- Sugar - 700 g
- Raisins (pitted) - 100 g
- Almonds - 100 g
- Vanillin - to taste
COOKING METHOD
Put cottage cheese, softened butter, sour cream and eggs into a saucepan, mashed through a sieve. Mix thoroughly, put the pan on the stove and slightly heat the mass, stirring constantly with a wooden spatula so that the mass does not burn.
After that, remove from heat, and, if possible, quickly cool, stirring constantly.
In the cooled mass, add sugar, raisins, crushed almonds and vanilla. We mix everything, put it in a pasochnik, covered with slightly damp gauze, tightly tamping the mass. We put a saucer with a small load on top and send it to the refrigerator for a day.
Easter "Barskaya"
INGREDIENTS
- Curd - 500 g
- Cream 35% fat - 250 ml
- Sugar - 250 g
- Butter - 150 g
- Egg yolk - 1 pc.
- Raisins - 15 g
- Almonds - 15 g
- Candied oranges - 20 g
- Vanilla sugar - to taste
COOKING METHOD
Rub the butter with sugar and yolks until it turns white.
Grind the almonds and candied fruit.
We rub the cottage cheese twice through a sieve, add cream, butter (with sugar and yolks), almonds, candied fruits, raisins, vanilla sugar and mix everything thoroughly.
We fill the pasochnik with the resulting mass, lined with slightly damp gauze, cover with a saucer, put a light oppression on top and put in the refrigerator for 12 hours.
Easter with marmalade and lollipops
INGREDIENTS
- Egg - 10 pcs.
- Sour cream - 4 cups
- Fresh cream - 1000 ml
- Sugar - 1 cup
- 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 spread the resulting mass in a napkin and put it in a cold place until the whey drains.
Then we transfer the mass to a dish, rub it well, add vanilla sugar (mix sugar with vanilla), mix and put in a bowl. We bake in the oven. We decorate the finished Easter with small multi-colored candies, raisins, beautifully chopped marmalade.
chocolate easter
INGREDIENTS
- Curd - 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) wipe through a sieve. Add sour cream, stir.
Cut the softened butter into small pieces and combine with the curd-sour cream mass. Mix thoroughly.
Rub the chocolate on a fine grater and mix with powdered sugar. Add to curd mass. And stir again until a homogeneous mass is obtained.
We sprinkle the wooden form for Easter with water, cover it with gauze, so that the ends of the gauze hang outward and lay out the curd mass.
Cover with gauze on top, put under the press and leave for 20 hours. It is advisable to put the paster on a plate, since whey will stand out.
We carefully remove the finished Easter from the mold, remove the gauze, put it on a dish and, if desired, decorate with candied fruit or marmalade.
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