How to make paska from cottage cheese. Raw curd delicacy without eggs. Tsarskaya raw without cooking

If you are looking easy recipe cottage cheese Easter which can be prepared quickly and easily, then this wet easter from cottage cheese.

It does not need to be baked or brewed on the stove, so it is better not to use it in such recipes. raw eggs.

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 the curd through the sieve 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 chocolate onto 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 to curd mass grated chocolate with powdered sugar 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 drain 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.

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Photo gallery: Dessert for Easter meal: How to cook Easter from cottage cheese (delicious recipes with photos)

Easter cottage cheese

Housewives who don't like to knead too much yeast dough and making dough, they try to avoid this hassle and study with great interest recipes that tell how to make Easter from cottage cheese. This dish, like Easter cake and colored eggs, is considered traditional for the festive season. Easter table and carries a deep religious load.

According to church scriptures, the classic form of Easter cottage cheese (a truncated pyramid) symbolizes the Holy Sepulcher and serves as a reminder to all believers of the divine miracle - the Holy Resurrection of Christ. Cottage cheese, candied fruits and other delicacies included in the composition personify all the sweets of heavenly life and seem to talk about the bliss that the Eternal Kingdom of God promises.

Products have always been used to prepare this exquisite sweet dish highest quality. In Rus', Easter was made from fresh cottage cheese and very rich, heavy cream. According to ancient legends, the tender dish had unique properties and had healing abilities. On the day of the Resurrection of Christ, a small piece was always cut off from the food, which was kept all year in case of sudden illness of small children or close relatives.

How to cook Easter from cottage cheese at home, recipe with step-by-step photos

Curd Easter

The dish, despite its spectacular appearance, is very simple to make. There is no need to bake it in the oven, boil it or heat it in a water bath. Decorate the dish with fresh or canned fruit, berry sauces, chocolate chips or coconut flakes.

Required Ingredients

• unsweetened cottage cheese 6% - 1 kg
• butter 82% - 250 g
• eggs – 6 pcs.
• sugar – 250 g
• raisins – 200 g
• candied fruits – 250 g
• nuts – 150 g
• vanilla sugar – 1 tsp

Step-by-step instructions for preparing Easter from cottage cheese

Very tasty creamy cottage cheese Easter without cooking, quick recipe with photo

Form for Easter cottage cheese

If on festive table V Bright Sunday I want to serve something unusual and bright dish, but oven traditional Easter cakes there is neither time nor opportunity, it is worth paying attention to this simple, but very good recipe. For preparation you will need a minimum of ingredients, and ready dessert It will look beautiful and delight you with a pleasant and delicate creamy taste.

Required Ingredients

• cottage cheese 6% - 650 g
• sugar – 250 g
• cream 33% - 650 ml
• vanilla – ½ tsp

Step-by-step instruction

1. Rub fresh dry cottage cheese three times through a kitchen sieve with the smallest mesh.
2. Slowly add room temperature cream in a thin stream and stir very carefully until completely smooth.
3. Place the workpiece on a linen napkin, tie the material in knots on the sides and hang it for 12-15 hours over a sink or deep plate so that the resulting whey drips off. naturally.
4. After the required time has passed, transfer the mixture into a wide ceramic bowl, add sugar, vanilla and thoroughly grind all the ingredients.
5. Line the bean box with a thin, slightly moistened linen cloth or gauze folded in three layers. Place the curd and cream mixture inside, cover with a flat board and place on a plate under a press for 1.5-2 hours.
6. Then carefully remove Easter from the mold, decorate according to your own taste preferences and serve to the festive table.

How to cook baked Easter from cottage cheese, recipe with photo

This recipe is not included. Wheat flour. It is successfully replaced semolina, giving the curd mass the necessary coherence. Due to the large number of eggs and butter, the dough turns out rich and airy, and cardamom gives the baked goods bright taste and a memorable aroma.

Required Ingredients

• homemade cottage cheese 10% - 1 kg
• semolina – 125 g
• eggs – 7 pcs
• raisins – 150 g
• granulated sugar – 400 g
• butter – 200 g
• vanilla sugar – 1 sachet
• cardamom – ½ tsp
• dried cherries – ½ tbsp
• breadcrumbs

Step-by-step instruction

1. Rub the cottage cheese through a sieve until it becomes fluffy and airy.
2. Beat granulated sugar with softened butter until the mixture turns white. Then add the eggs and continue beating until a creamy, homogeneous mixture is obtained.
3. Soak raisins and cherries in boiling water for half an hour, then squeeze very well. Pour into deep container, add cardamom and semolina and leave for 15-20 minutes on the kitchen table.
4. Thoroughly grease the heat-resistant form with oil and sprinkle breadcrumbs, place the dough on the bottom and smooth the top with a silicone spatula.
5. Bake in an oven preheated to 170°C for 35-45 minutes.
6. Sprinkle with powdered sugar before serving.

Delicious Easter custard curd, video instruction

If you don’t yet know how to make Easter from cottage cheese, this will help you detailed recipe, telling you step by step how and what to do. The highlight of the dish is that lemon zest is added to the curd mass, which gives the dish a special spicy taste and fresh citrus aroma. By the way, this dessert can be made either in a mold or without a mold.

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 fillings. 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 create different versions of Easter.

1. 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 white chocolate eggs on a plate. 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 at 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 needs to be turned into 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 of vanilla extract and continue stirring until completely smooth.

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.

1. 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. Place on low heat and cook our Easter until the first bubbles appear. 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!

1. 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. The finished 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!

1. 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 the holiday table. Everyone will be delighted.

Bon appetit!

1. 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:

1. Place the milk on the stove to heat.
2. Steam the raisins with boiling water for a few minutes.
3. Break 3 eggs into a deep cup and beat well with a whisk.
4. Add hot milk in a very thin stream, whisking continuously, to the eggs. You need to stir vigorously to prevent the eggs from curdling.
5. Having poured out all the milk, pour it all back into the pan where the milk was heated and put it on the stove.
6. We will cook until the mass thickens.
7. Stir constantly so as not to burn, otherwise you will ruin everything.
8. 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.
9. When the mixture has cooled completely, transfer it to the cottage cheese.
10. Add vanilla sugar and a couple of tablespoons of honey. Mix everything a little.
11. Grind the cottage cheese using a blender.
12. We obtain a plastic, homogeneous, smooth mass.
13. Add raisins and candied fruits to the curd mass.
14. Mix very well.
15. 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.
16. We place a weight of 2-3 kg on top. and put all this in the refrigerator for 6 hours to 2 days.
17. We take Easter out of the refrigerator, unwrap the gauze, remove the mold, and place Easter on a plate.
18. Decorate Easter with candied fruits, raisins, sprinkles, or other decorations as desired

Get ready. It's simple and delicious.

Bon appetit!

1. Video - Cottage cheese Easter

We bake Easter cakes and a lot of other things delicious baked goods from yeast dough. This tradition came from my great-grandmother and grandmother, and my mother still bakes delicious Easter pastries to this day.

But somehow none of them prepared cottage cheese Easter. Maybe, of course, someone did the cooking, but it never registered in my childhood memory. For some reason it always seemed to me that it was very difficult, and to prepare such holiday treat not everyone can do.

And so I thought until I prepared my first treat in this regard. To my great surprise, it turned out to be not difficult at all. Well, at least it’s no more difficult than whatever it is. It was difficult at one time to find a bean bag for sale. And therefore, I cooked my first products in a colander, decorating them with dyed millet.

Of course, they did not have the letters “ХВ” (Christ has risen) traditional for such an occasion, and there were no other symbols of the resurrection of Jesus Christ, such as a cross, a spear, sprouted grains of wheat, young sprouts and flowers, but still it was her - real, traditional, cottage cheese, exactly as it should have been.

Of course, we’ll start today’s selection with the most basic of them - the royal one. Why is it called that? Yes, because it contains many different dried fruits, nuts, and candied fruits. Sometimes they are added to large quantities, sometimes selectively - just something from nuts and something from dried fruits. But these additives that improve the taste are certainly present in it.

Nowadays there is enough of this abundance in stores, but before it was impossible to buy in an ordinary store; all these goodies were brought only for the royal table from distant countries.

That is why Easter with the addition of dried fruits and nuts, and all sorts of overseas spices was considered “royal”. And the peasants cooked ordinary, simple, without any additives.

So now almost all of them who are preparing can be considered “royal”. And here is one such recipe:

We will need:

• fat cottage cheese - 500 gr
• yolks - 3 - 4 pieces
• sour cream - 200 gr
• butter - 100 g
• sugar - 100 gr
• vanilla sugar -1 teaspoon
• raisins – 100 gr
• almonds, or any other nuts - a handful

Preparation:

1. Rinse the raisins and pour boiling water for 20 minutes. Then drain the water, place the raisins on two layers of paper towels, and blot them with another layer so that no water remains.

2. It is best to use fatty cottage cheese; it makes the treat especially tasty. It must be passed through a sieve, and not even once, but twice. You should get a curd mass without grains, so it turns out more tender.

You can also punch the mass with a blender or pass it through a meat grinder twice. You can choose any method.

3. Add yolks, sugar and vanilla sugar to the pureed cottage cheese. Mix with a spatula.

Usually only yolks are used for such a treat. Although there are recipes where they are prepared from whole eggs. It will turn out delicious in any case, but since the holiday is special, I cook using only yolks.

4. Add sour cream and continue stirring until smooth.

5. Remove the butter from the refrigerator in advance, cut it into cubes and leave on the table at room temperature. It should become soft and pliable. It is better not to use a microwave for these purposes.

It is best to take 82.5% oil. And in general, only such oil can, according to scientists, be used for food. Oil 72.5% is trans fat, or vegetable oil is very Low quality. There is no benefit from it, but the harm to the body can be significant.

6. Add the slightly melted butter to the mixture and beat with a mixer into a fluffy, homogeneous mass.

7. Prepare a thick-walled pan with an equally thick bottom. Pour the resulting mass into it and place on the lowest heat. Since the walls of the pan are thick, the mass will not burn, but will simmer quietly over the fire and will have the consistency it needs.

8. Cook the mixture until the first bubbles appear on the surface, that is, until it boils.

9. As soon as the first “bulks” appear on the surface, remove the pan from the heat and place in a larger pan filled with cold water.

10. Now our task is to cool the mass. To make this happen faster, you need to prepare ice in advance and put it in a pan with cold water.

At this stage, the most uninteresting work begins; the mass needs to be constantly stirred until it cools down. It is best to use a wooden spatula for this.

11. The finished, cooled mass should thicken. When this happens, cover it with a lid and place it in the refrigerator for two hours.

12. Prepare a beaker and gauze. There are wooden and plastic bean boxes, you can use the one you have. If there is none at all, then prepare a colander or sieve. It is important that the container has holes for the whey to drain.

Previously, when I didn’t have a bean box yet, my husband made one himself from a new flower pot square shape. He sawed off the bottom, and I got what I had dreamed of.

It is advisable that even a homemade bean box have two entrance holes. While the product is infused, excess liquid will have to drain away. And it is through the lower hole that it usually comes out.

13. And so, the next stage. Roll up the gauze in two layers, moisten it in water and wring it out. Line the entire surface of the bean box.

14. Remove the curd mixture from the refrigerator, add raisins and nuts to it. You can add nuts whole or chop them. Very good to add almond petals, they are thin, and with them she turns out to be especially tender. But in general, as mentioned above, you can add any other dried fruits, nuts, candied fruits and zest.

15. Fill the mold with the resulting mixture. Cover with gauze, folding it into an envelope on top, put a small board and place pressure on top. A jar filled with water may be suitable.

16. Place the mold in a bowl and put it in the refrigerator for 1.5 - 2 days. Do not remove the pressure; it will allow you to compress the entire mass and squeeze out excess liquid.

17. When the time is up, take out the mold and remove the sides.

Then carefully and smoothly, without making sudden movements, remove the gauze.

18. Serve and eat with pleasure!

As you can see, there is nothing complicated in preparation. Of course, this takes quite a lot of time, but there is nothing wrong with that, because all this time Easter is in the refrigerator and is preparing itself. And the cooking process itself does not take much time.

I tried to describe this recipe in particular detail. The following recipes will also be detailed, but without lyrical digressions. Therefore, reading will take much less time. But if you need nuances, then be sure to read all subsequent recipes along with the first.

Cottage cheese Easter without baking with condensed milk

If in the previous recipe we prepared a custard holiday treat, then in this recipe we will do without cooking at all.

We will need:

• fat cottage cheese - 600 gr
• fat sour cream - 3 tbsp. spoons
• butter - 100 g
• sugar - 0.5 cups
• condensed milk - 200 gr
• dried apricots - 100 gr
• raisins – 100 gr
• vanilla sugar - 1 teaspoon

Preparation:

1. Rinse the dried apricots and pour boiling water over them, leave for 1 hour until they become softer. Then drain the water and dry.

2. Rinse the raisins and pour boiling water over them, leave for 20 - 30 minutes. Then drain the water and dry with paper towels.

3. Place dried dried apricots in a blender bowl, add sour cream and cottage cheese. It is better to use both with a high degree of fat. So ready product It will turn out more tender and tasty.

4. Add regular and vanilla sugar, condensed milk.

5. Remove butter 82.5% fat from the refrigerator in advance and let it melt at room temperature. Also add it to the blender bowl.

6. Mix all ingredients into a homogeneous mass, especially making sure that no parts of dried apricots remain. It should become homogeneous with the rest of the ingredients, and the mass, thanks to it, will acquire a beautiful peach hue.

Thanks to churning, the mass will turn out not only homogeneous, but also fluffy!

7. Add raisins to the mixture and mix. We no longer use blender.

8. Line the pasta box with two layers of gauze and place the curd mixture into it. Place the mold in a bowl and place pressure on top. It is necessary to place it in a bowl, since whey will leak into it while pressing the product.

9. Place in the refrigerator along with oppression for a day.

10. After this time, take out the bean bag, remove the walls, and carefully remove the gauze.

Place on a plate and serve.

Place the finished Easter on a plate and decorate as you wish. For this, various sprinkles or confectionery decorations can be used.

Raw cottage cheese Easter “Tsarskaya” with candied fruits (no baking)

We will prepare this option with cream, and as a tasty addition Let's take any candied fruits or dried fruits.

We will need:

• fat cottage cheese - 500 gr
• butter 82.5% - 200 g
• sugar - 1 glass
• cream - 0.5 cups
• egg yolks - 3 pcs
• raisins - 1 - 2 tbsp. spoons
• almond petals - 1 tbsp. heaped spoon
• candied fruits - 1 tbsp. spoon
• vanillin, ground cardamom - a pinch (optional)

Preparation:

1. Remove the butter from the refrigerator in advance and let it melt slightly. Then put it in a bowl along with sugar and grind until white, adding one yolk at a time.

Grind the mixture until the sugar is completely dissolved.

2. If you want the product to be not only tasty, but also aromatic, add vanillin and ground cardamom. To avoid large particles, they must be sifted through a fine sieve.

3. Rub the cottage cheese through a sieve twice, so our treat will turn out especially tender and airy. Add it to the total mass.

4. Add candied fruits, dried fruits and almond petals. It is best to steam dried fruits in advance by pouring boiling water over them. Then drain the water and dry them with a paper towel. Large pieces can be cut.

If you don’t have candied fruits, you can grate the zest from a lemon or orange. But only the colored part, the white part, will give unnecessary bitterness to the entire product.

5. In a separate bowl, beat the cold heavy cream. Then carefully introduce them into the total mass. It is best to mix with a wooden spatula and preferably shift the layers from top to bottom. Or stir in a circle, but only in one direction.

6. Prepare the bean bag by covering it with a thick, thin cloth soaked in water or a double layer of gauze.

7. Place the curd mass into it, cover with the edges of gauze and place under pressure.

8. Place in a bowl to drain the whey and put in the refrigerator for a day.

9. Then release the product from the mold and fabric and place it on a flat plate. Decorate as desired.

Since Easter is prepared according to this recipe from raw foods, then be sure to use fresh eggs!

It is very important! And in every case that we do today raw treat, this should definitely be done!

Video on how to bake delicious Easter cottage cheese in the oven

To be honest, I have never baked Easter in the oven. Somehow I got used to cooking it either custard or without cooking at all. But when I began to prepare for today’s article, I was surprised to discover that such recipes exist.

I searched on the Internet necessary recipes, it turned out there weren't that many of them. But finally this one caught my eye wonderful recipe. I reviewed it and I have to admit, I really liked it! So I decided to include it in today's article.

Therefore, if you decide to prepare such a treat for the holiday in the oven, take note of the recipe.

Here's another recipe in the oven. True, only milk simmers in the oven, but still one of the cooking stages takes place in the oven.

Easter with eggs and sour cream “Red”, baked in the oven

In the old days, such delicacies were prepared in a Russian oven. But since not everyone has a country stove, it is adapted to our oven, which fortunately is in every home.

Since this recipe was prepared in peasant families, it is prepared from the most simple products, which are in every refrigerator.

And although the products are simple, the treat turns out to be “noble”, it’s not for nothing that it has such a telling name - “Red”.

We will need:

• milk - 1.5 liters
• sour cream - 4 cups
• egg - 3 pcs
• sugar - 0.5 cups
• salt - a pinch

Preparation:

IN this recipe We will curdle milk ourselves using sour cream. And there are two ways for this. One of them is to do this in a saucepan by mixing milk together with sour cream and bringing it to a boil. When the whey has separated, line a colander with two layers of gauze and pour the contents into it. Then tie the gauze in a knot and hang it so that all the liquid drains out. The whey will drain, but the curd will remain.

Or you can do it the way our great-grandmothers did. And it was done like this. Milk was poured into a clay pot and placed in the oven. The pot became hot and the milk heated, simmered and became melted. Then it had to be taken out and cooled slightly, to approximately human body temperature, that is, up to 35 degrees.

After which sour cream was added, the contents were mixed and left to ferment. Then the fermented milk was transferred to a rag or gauze, folded into a knot and hung, the whey drained off, but the solid mass remained. In this way, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any method of obtaining cottage cheese and continue further.

1. After you have received the cottage cheese and drained off all the whey, the cottage cheese must be rubbed through a sieve twice.

2. Then grind it with eggs. The eggs must be fresh, they will not undergo heat treatment.

3. Then lightly salt the mass and add sugar. Mix thoroughly until smooth.

4. Place the mixture in a colander lined with a double layer of gauze. Close with the ends of the gauze and place a saucer of a suitable size. Place a colander in a bowl to drain the remaining whey. Press down with pressure and place in the refrigerator for a day.

5. Then take out the Easter and carefully remove the gauze. Place it on a plate and decorate as desired.

This is such a simple rustic recipe!

The simplest classic Easter cottage cheese recipe without eggs

Not everyone has time to tinker with food in the kitchen for a long time. And there is also a simple recipe for them.

We will need:

• fat cottage cheese - 1.25 kg
• butter - 100 g
• sugar - 0.5 cups
• sour cream - 0.5 cups

Preparation:

1. Rub the cottage cheese through a sieve twice. You can also punch it with a mixer or pass it through a meat grinder twice.

2. Remove the butter from the refrigerator in advance and let it stand at room temperature until it melts slightly. Pour sugar into the melted butter and stir.

3. Add sour cream and grind the mixture until the sugar crystals are completely dissolved.

4. Place the resulting mass into the pureed cottage cheese, add a pinch of salt and mix thoroughly.

5. Line the bean bag with a double layer of gauze; it can be moistened with water. Then fill it with the resulting mixture to the top, cover with the hanging edges of the gauze.

Place the beaker in a bowl to allow the whey to drain into it. Place a pressure on top and put it in the refrigerator as is.

6. The minimum infusion time in the refrigerator is 12 hours, but it is better to let it stand for a day.

7. When the time is up, remove the mold from the refrigerator, remove the sides, and carefully remove the gauze. Place on a plate and decorate as desired.

Raw pasochka with boiled condensed milk and dried fruits

To prepare this recipe, you can buy ready-made boiled condensed milk, but it’s better to cook it yourself, so the finished product will turn out more tasty.

We will need:

• fat cottage cheese - 500 gr
• fat sour cream 20% - 500 g
• boiled condensed milk - 1 can
• butter - 150 g
• lemon - 0.5 pcs
• sugar - 7 teaspoons
• mixture of dried fruits, candied fruits - 1 - 1.5 cups

Preparation:

1. Remove all products from the refrigerator in advance and let them stand at room temperature, so they will be easier to mix. And we will need the butter to be slightly melted, so we should get it even earlier.

2. Soak dried fruits in hot water and let them soak in it for at least half an hour. Then remove, dry with paper towels, and cut small pieces, the size of a raisin. If you use raisins, there is no need to cut them.

You can use any dried fruit - these include dried apricots, prunes, figs, and raisins. You can also add some nuts if you wish. Large nuts such as cashews, brazil or walnuts It's better to chop it. Almonds, pine nuts, hazelnuts, pistachios or peanuts can be left whole.

3. Place sour cream and butter in a blender bowl and beat until smooth.

4. Add cottage cheese and beat thoroughly again until smooth.

5. Grate the zest from half a lemon and squeeze the juice into a cup.

6. Add boiled condensed milk, grated zest and lemon juice. Add 5-6 teaspoons of sugar and mix thoroughly until the entire mass is evenly colored.

Then taste the mixture, if it contains enough sugar for you, then leave it like that, if you like it sweeter, then add two more spoons, or even more, that is, to your taste.

7. Add dried fruits and nuts to the curd mass if you want to use them. Mix with a spoon.

8. Line the bean bag with a double layer of gauze or thick linen fabric. If there is no bean bag, then you can use a colander and line it with gauze. In both cases, there should be long hanging edges, with which we will subsequently cover the laid out mixture.

9. Place the mixture in a bowl and cover with the hanging edges of gauze or fabric. If you do it in a colander, then you need to put a saucer of a suitable size on top and put pressure on it. Also install pressure on the bean box. Place the resulting structure in a suitable bowl to allow the whey to drain into it and put it in the refrigerator for a day.

From ready holiday dessert remove the walls of the mold, and carefully, so as not to damage, remove the fabric. Place on a plate and decorate as desired.

A very tasty recipe for Easter cottage cheese with custard fudge

Do you know how to make custard fudge? No? Then read on.

We will need:

• fat cottage cheese - 500 gr
• cream - 1 glass
• egg - 3 pcs
• sugar - 0.5 cups (a little less is possible)
• vanilla sugar - 1 teaspoon
• lemon - 0.5 pcs.
• candied fruits, dried fruits, nuts - 0.5 - 1 cup

Preparation:

1. If you use dried fruits such as dried apricots or raisins for cooking, then you must first soak them in hot water, the raisins for 30 minutes, and the dried apricots for 1 hour. Then drain the water, dry the dried fruits and chop them until they are the size of a raisin.

If you use large nuts, then they must also be chopped; smaller nuts can be left whole.

2. Grind the cottage cheese through a sieve twice. Add candied fruits, dried fruits or nuts to it, the total mass of all of them can be from 0.5 cups to a whole one, as desired.

3. Zest half a lemon and then squeeze out the juice. Add both to the mixture. Mix using a wooden spatula or plastic spoon.

4. Break the eggs into a small saucepan or saucepan, add sugar and whisk with a fork or whisk. Add vanilla sugar or a pinch of vanillin.

5. Pour in the cream. Now we need to heat the resulting mass. This can be done in a water bath or very hot low heat. We need to get a thickened mixture, but it should not boil. During the entire process until thickening, the mass must be stirred almost constantly.

6. Received thick mass pour directly hot into the prepared cottage cheese and mix thoroughly until smooth.

If you don’t have fatty cottage cheese, then after the curd mass has cooled, you can add 100 grams of softened butter with a fat content of 82.5%.

7. Line the bean bag with a double layer of gauze or thick cloth. Place the curd mass into it, cover with the hanging edges of the gauze and put pressure on top, and place the mold itself in a bowl where the whey will drain.

8. Place the mold in the refrigerator for at least 12 hours, and preferably for a day.

Take out the finished treat, remove the sides of the mold and gauze, place it on a plate and decorate as you wish.

Awesome Easter made from cottage cheese with poppy seed filling without baking

So that you don’t get bored at all reading the recipes, I decided to include in the article another great version of cottage cheese Easter, made on two bases. One of the bases is made with the addition orange zest and turmeric, and the other with poppy seed filling.

It turns out not only incredibly tasty, but also just as beautiful. Have a nice one golden color, smelling delicious... With such a treat it will be a real holiday.

Well, what do you say, did you like the recipe? For example, I liked him very much. And beautiful, and tasty, and aromatic. And since it is prepared without heat treatment, then also quite quickly!

So be sure to take note of this recipe.

By the way, you can tint a product not only with turmeric, and that’s right on topic with this next recipe.

Raw Easter in butter without eggs with sea buckthorn juice (very quick recipe)

It's very simple and quick recipe. Therefore, if you have little free time, then take note of it.

We will need:

• cottage cheese - 500 gr
• butter - 2 tbsp. spoons
• sugar - 0.5 cups
• sea ​​buckthorn juice- 1 glass

Preparation:

1. Rub the cottage cheese through a sieve twice, then mix it with sugar until smooth and the sugar dissolves.

2. The butter, which will need to be taken out of the refrigerator in advance, should melt slightly. Add it to the cottage cheese and mix again.

3. Then add sea buckthorn juice. Then beat the mixture with a mixer until the consistency and color become uniform.

4. Line a pastry bowl or colander with a double layer of gauze and place the curd mass in it. Cover the top with the ends of gauze and place under pressure, placing a bowl down into which the whey will drain.

5. Place in the refrigerator for 12, or better yet, 24 hours.

6. Take out the finished Easter, remove the mold and gauze, place it on a plate and decorate as you wish.

In exactly the same way, you can prepare products with the addition of cocoa, raspberry jam or with carrots.

A simple recipe for carrot Easter with cottage cheese

How do you like the idea of ​​making the recipe more varied and adding carrots to the base of the holiday dessert?!

We will need:

• cottage cheese - 500 gr
• carrots - 200 gr
• butter - 100 g
• sugar - 200 gr
• orange zest - 1 teaspoon
• vanillin - a pinch

Preparation:

1. Wash the carrots, peel and grate on the finest grater. Sprinkle with sugar and let stand until it releases the juice.

2. Place the frying pan on a very low heat, place a tablespoon of butter and carrots on it. Simmer until the carrots become soft.

At the same time, make sure that it does not start to burn, otherwise it will give an unattractive dark shade to the finished product.

3. Rub the cottage cheese through a sieve twice. Then rub in the slightly softened butter and then the limp carrots. It will grind itself and remove any remaining oil from the sieve.

4. Add grated zest and vanilla to the mixture. Mix thoroughly and beat with a mixer.

5. Place the mixture in a bowl or colander lined with damp gauze, cover with the remaining gauze and place under pressure for at least 12 hours.

Place the mold in a bowl to allow the whey to drain into it. The product must remain in the refrigerator throughout.

6. Then remove it from the mold and remove the gauze. Decorate as your imagination dictates.

Our beauty will turn out to be a pleasant golden color with the same pleasant orange smell.

How to make vanilla cottage cheese Easter without baking

Despite the minimum ingredients in this recipe, the resulting treat will be very tasty and aromatic.

We will need:

• fat cottage cheese 9% - 600 gr
• heavy cream - 600 ml
• sugar - 1 glass
• vanilla sugar, or vanillin - 1 teaspoon or pinch

Preparation:

1. Grind the cottage cheese through a sieve twice, gradually pour the cream into it. Use cream with at least 20% fat content. Stir the mixture until smooth.

2. Place the mixture in several layers of gauze and tie it in a knot. Hang and leave for 12 hours until all the liquid is removed from the glass. Place a bowl under the knot. Do not pour out the resulting whey, it can be used for cooking,

3. After the time has passed, untie the knot, put the mass in a bowl, add sugar, vanilla sugar or vanillin. To stir thoroughly.

4. Line the pasta box with damp gauze, folded in two layers, and place the prepared curd mixture into it. Cover the mold with the hanging edges of the gauze, put pressure on top, and place the mold itself in a bowl so that the remaining whey drains out.

5. Leave at room temperature for 30 minutes. Then release it from the mold and remove the gauze.

6. Place on a plate and decorate to your liking.

This is not only the simplest, but also quite quick way preparations. You don't have to wait a day to start eating a delicious treat.

This beauty is prepared in villages using fatty village cottage cheese and the same cream.

Tsar's raw Easter in Russian with sour cream and cream

According to this recipe, the finished product turns out to be unusually tender, tasty and airy, that is, truly “royal”.

We will need:

• fat cottage cheese - 800 gr
• thick fat sour cream - 1 cup
• cream 33% - 0.5 cups
• butter 82.5% - 2 tbsp. spoons
• sugar - 0.5 cups
• powdered sugar - 0.5 cups
• vanilla sugar - 2 teaspoons
• egg - 3 pcs
• ground nutmeg - 0.5 teaspoons
• ground cinnamon - 0.5 teaspoons
• candied orange peels - 1 tsp. spoon
• raisins - 2 tbsp. spoons
• any nuts - 2 tbsp. spoons

Preparation:

1. Rub the cottage cheese through a sieve twice. Add powdered sugar, softened butter and sour cream. Beat with a mixer.

2. Divide the eggs into yolks and whites.

3. Mix sugar with yolks and grind until white. You can use a mixer. Then add the resulting mass to the curd mixture.

4. Whip cold cream from the refrigerator into a strong foam.

5. Beat the whites also into foam.

6. Gradually add all the spices to the curd mixture, then alternately whipped cream and whipped whites. Stir with a wooden spatula, moving the mass from bottom to top, in one direction.

7. Add candied fruits, washed and dried raisins, as well as any nuts not very finely chopped. Mix, also using a wooden spatula.

8. Line the bean bag with gauze or a thin dense cloth, leaving long ends.

9. Place the curd mass into it, close with the hanging ends, put a board on top and put pressure on top. Place in a bowl to allow the whey to drain.

10. Place the mold in the refrigerator for 1.5 - 2 days. Then remove the walls of the mold and gauze or film, depending on what you used.

Decorate to your taste. You can decorate with dried fruits, nuts, candied fruits.

Delicious custard pastry with boiled yolks without form

Another interesting recipe, where not raw eggs will be used, but boiled yolks. And you don’t have to be afraid to give ready-made dessert to children.

We will need:

• fat cottage cheese - 1.4 kg
• eggs - 5 pcs
• milk - 2/3 cup
• sugar - 1 glass
• zest from one lemon
• or vanillin - a pinch

Preparation:

1. Boil hard-boiled eggs, cool them and remove the yolks. Set aside the whites so they can be used for cooking.

2. If you are preparing a product with lemon zest, you need to remove it. Remove only the yellow part of the crust.

3. Grind the yolks with sugar until smooth and until the sugar dissolves.

4. Pour the milk into a saucepan and dilute the resulting mixture and lemon zest in it, put it on low heat and bring almost to a boil. But the milk should not boil.

5. Pour into a deep, large bowl and let cool.

6. Grind the cottage cheese through a sieve twice, or you can beat it with a mixer until smooth. Add it to the cooled mixture and mix thoroughly.

7. Line the colander with a double layer of gauze or thick fabric. Line the pan so that there are long overhanging edges.

8. Transfer the curd mixture into a colander. Cover it with the hanging edges of the fabric, place a saucer of a suitable size on top and place pressure on top.

Place the colander itself in a bowl. From the oppression, the released serum will flow into it. Put all this in the refrigerator for 12 hours, or better yet for a day.

9. After the allotted time, remove the package from the colander and carefully remove the gauze.

Decorate the finished Easter to your taste, as your imagination tells you. For decoration, dried fruits, nuts, or colored bright colors millet.

Easter with curdled sour cream and dark chocolate

Maybe for some people such a dessert will be unusual, as it was for me personally at one time. That's when I first came across this recipe. Yes, as unusual as it may seem, they are prepared with chocolate. And the next two recipes will be just like that.

This recipe is also unusual in that we are preparing the treat without cottage cheese, and we will be curdling it with sour cream.

We will need:

• thick village sour cream - 1.2 kg
• heavy cream - 0.5 cups
• butter 82.5% - 2 packs (400 g)
• sugar - 400 gr
• egg yolks - 6 pcs
• chocolate - 400 gr
• vanilla - pod (or vanillin on the tip of a knife)

This amount of ingredients makes a fairly large Easter cake. If you don’t need one, then simply reduce the amount of ingredients by half.

Preparation:

1. Place the sour cream in several layers of gauze or thick cloth. Tie it in a knot and hang it for 10 - 12 hours until all the liquid drains out. Place a bowl under the draining whey; the liquid component can be used for baking.

2. Grind the yolks with sugar until white; you can use a mixer for this.

3. Grate the chocolate, before putting it in the refrigerator for a while, it will be easier to grate. Then add it and vanilla to the yolk mixture.

4. Dilute the resulting mass with cream and place on the stove over very low heat, or even better, on water bath. Our task is to obtain a thick, homogeneous mixture, but it should not boil. During the entire process, the mass must be stirred so that it thickens evenly and does not stick to the bottom.

5. As soon as the mass thickens, remove it from the heat or water bath and leave to cool. When the mass has cooled, mix it with sour cream and white butter. Refrigerate until it becomes the consistency of butter.

6. Line the bean bag with a double layer of gauze or thick fabric. Place the resulting mass into it very tightly. Cover with the edges of gauze and place under pressure in the refrigerator for 24 hours. Place the mold in a bowl of suitable size so that the draining liquid remains in it.

7. When ready, take out the mold, remove the walls and gauze. Transfer to a plate and decorate. Or you can leave it the way it turned out.

This recipe can also be prepared without chocolate, replacing it with any ground nuts. They are added in the same proportion as chocolate. In this case, vanilla can be replaced with almond essence.

Easter turns out surprisingly tender and incredibly tasty. Therefore, be sure to take note of this recipe, it will not let you down.

Very tender and tasty cottage cheese Easter with white chocolate

Very gentle and delicious dessert, which is always pleasant to serve and no less pleasant to eat.

We will need:

• fat cottage cheese - 400 gr
• fat sour cream - 400 gr
• White chocolate— 200 gr
• milk - 1/4 cup
• dried fruits, candied fruits - 0.5 cups

Preparation:

1. Pour milk into a small saucepan or saucepan and break the chocolate there. Place over low heat and cook until all the chocolate has melted.

2. Rinse dried fruits and pour boiling water, leave raisins for 30 minutes, and dried apricots for an hour. Then drain the water, dry the dried fruits and cut large ones into pieces the size of a raisin.

3. Pass the cottage cheese through a sieve twice. Add warm milk with melted chocolate, fat thick sour cream. The fat content should be at least 20%, and preferably 30%. Mix.

You can add a little sugar if you wish, especially if you have a sweet tooth.

4. Add dried fruits and candied fruits to the resulting mixture.

5. Moisten two layers of thin, dense cloth or gauze with water and line the bean bag with it. Leave long ends.

6. Place the curd mixture into the mold and close with the overhanging ends. And put oppression on top. Place the mold itself in a bowl to allow the liquid to drain into it. Leave at room temperature for 6 - 12 hours, then put in the refrigerator for another 12 - 24 hours.

Then remove the form and remove the fabric. Decorate as desired.

How to make homemade Easter from curdled milk and fermented baked milk

Today we have already prepared such a dessert using sour cream and chocolate, and now we have another recipe according to which we will prepare it from sour cream, milk and fermented baked milk.

We will need:

• Ryazhenka - 2 liters
• milk - 2 liters
• sour cream - 300 gr
• sugar - 0.5 cups + 1 cup
• yolks - 6 pcs
• butter 82.5% - 100 g
• vanilla - a pinch

Preparation:

1. Grind the yolks thoroughly with 0.5 cups of sugar.

2. In a large saucepan, mix fermented baked milk, milk and sour cream. Add the yolks and mix everything. Place over low heat and bring to a boil, stirring constantly until the whey is gone. This will require a few minutes of gentle simmering.

3. Line a colander with two layers of gauze and place it in a pan of suitable volume. Pour the mixture into a colander to allow the whey to drain into the pan.

4. Leave in this state until the curd mass cools completely.

5. Then tie the gauze in a knot and hang it for two hours, so that during this time all the remaining liquid drains away.

Do not pour out the whey, it produces .

6. After this time, rub the curd mass through a sieve twice.

7. Remove the butter from the refrigerator in advance and let it melt slightly. Then mix with sugar, rubbing it thoroughly until the grains disappear. Add vanilla and mix again.

8. Add something sweet aroma oil into the cottage cheese and mix everything thoroughly.

9. Place the mixture in a prepared bowl lined with gauze, or in another form. Place it in a bowl so that the released liquid can drain into it. Place pressure on top and put it in the refrigerator for a day.

Then remove the mold, gauze and place the finished treat on a plate. Optionally, decorate it or leave it as is.

A simple recipe for making cottage cheese treats with honey

This is another very simple recipe that is easy and simple to make.

We will need:

• fat cottage cheese - 700 gr
• egg yolks - 7 pcs
• honey - 100 ml
• fat sour cream - 200 gr
• sugar - 1 - 2 tbsp. spoons

Preparation:

1. Rub the cottage cheese through a sieve twice. Use full-fat cottage cheese, it will make Easter more delicious.

2. Add yolks, sugar, honey and sour cream to the cottage cheese, all at once. If your sour cream is not too fatty, then add a little 82.5% butter to it.

3. Mix the mass, or even better, beat it with a mixer.

4. Then place in a bean bag lined with gauze and in a colander. Cover with the ends of gauze and put under pressure in the refrigerator, preferably for a day.

Video about how to prepare dietary cottage cheese Easter according to Dukan

As we managed to notice from all the previous recipes, the dessert is prepared from all fatty ingredients, this is fatty cottage cheese, and fatty sour cream, and cream, and even with the addition of butter. Eat a piece of this treat and you'll gain enough for the whole day. extra calories.

But what about people who don’t want these extra calories, but they also celebrate Easter. So, the next recipe is for you.

Even if you are not on a diet, also take note of this recipe, because the product turns out very tasty. And I think that you will certainly like it!

And finally one more delicious recipe, which will not leave anyone indifferent.

Chocolate curd Easter made with sour cream

Little kids really like the deliciousness prepared according to this recipe. They say it tastes like kinder - surprise. Maybe it is, as long as the kids like it!

We will need:

• cottage cheese - 500 gr
• sour cream - 1 glass
• sugar - 0.5 cups
• butter - 1 tbsp. spoon
• egg - 3 pcs
• chocolate - 100 gr
• vanilla - a pinch

Preparation:

1. Prepare a small saucepan. Break eggs into it and grind them with sugar until white, add vanilla and grated chocolate.

2. Place the saucepan on low heat and stir constantly until the mixture is completely melted.

3. Remove from heat and cool.

4. Add cottage cheese, butter and sour cream to the mixture. Blend everything with a blender until smooth.

5. Place in a bowl or colander lined with gauze. Cover with the edges of the fabric and place under a press. Place in the refrigerator for 12 - 24 hours.

6. Then remove the form and carefully remove the gauze. Place on a plate and decorate to your liking.

As you can see, the cooking scheme is the same almost everywhere. Only the ingredients, their quantity and composition change. And the rest of the scheme remains unchanged.

So that you do not have even the slightest doubt that you will prepare the best delicious Easter, the next chapter will help.

How to deliciously and correctly prepare cottage cheese Easter at home

Easter can be raw, custard and baked.

• Raw - prepared without any heat treatment, only from raw products. Therefore, they require the freshest ingredients, especially if you cook with eggs.

Eggs should not only be fresh, but also thoroughly washed with soap. Then, so that there is no soap smell left, they must be thoroughly rinsed under running water and wiped with paper towels.

• Brewed - prepared using heat treatment. As a rule, milk with sugar is heated. Often, eggs added to the liquid mixture are also cooked.

A feature of heat treatment is that, as a rule, the mixture is not brought to a boil, especially if it contains eggs.

That's why it's often like this heat treatment carried out in a water bath. With it, there is less chance that we will overboil the mixture, that it will burn, and that the eggs will curdle.

As soon as the mixture thickens, it is usually immediately removed from the heat and placed in cold or even ice water, right along with the pan.

Cottage cheese, dried fruits, candied fruits, spices, and often butter are added to the cooled mixture.

• Baked – cooked in the oven and very tender. They can easily fall and lose shape. They need time to cool completely and only then can they be removed from the mold.

There are also these options:

• simple - prepared with the most simple dialing products - cottage cheese, sour cream, sugar and salt
• “royal” - prepared with products that improve the taste and aroma of the product. This and various flavorings in the form of vanilla, spices, lemon or orange zest, as well as dried fruits, candied fruits, nuts, chocolate, etc.

General principles for preparing Easter from cottage cheese

For all types of holiday treats there are general principles preparations.

• Only the freshest products must be used for cooking, especially cottage cheese, all related dairy products, and eggs
• It is best to take cottage cheese at least 9%
• sour cream not less than 20%
• cream - from 20% if you just add it to the mixture, and 33% if you cook with whipped cream
• oil needed is 82.5%. Oil with a percentage lower is no longer oil as such, it is trans fat, margarine plant origin Low quality
• most often in recipes only egg yolks are used. If you use whites, then it is better to beat them and add them in this form
• can be prepared from ready-made cottage cheese, or you can prepare it yourself by fermenting milk, fermented baked milk or sour cream. Such recipes are in today's selection.
• as mentioned above, in royal Easter dried fruits, nuts, candied fruits, spices and other flavoring additives are used. Also used food colorings, such as turmeric, cocoa, carrots. All this allows you to improve not only the taste, but also the appearance.

• To form the blanks, special molds are used - bean boxes. They come in wood and plastic. As a rule, on back side the letters “ХВ” (Christ is Risen) or other symbols of the resurrection of Christ are embossed.

Here it must be said that such a special shape symbolizes the Holy Sepulcher. That is why Easter has a certain shape and special symbolism.

• if you do not have such a shape, then it can be prepared in a colander, sieve, or in a flower pot with the bottom cut off (I already talked about this at the beginning of the article). That is, you need a form with two holes. In one of them the curd mass is laid out and pressure is applied, and through the other excess liquid flows out - whey. That is, the product is pressed and freed from excess liquid.
• The bean box, or other form in which we will put the mixture, must be covered with cloth. As a rule, it is gauze in two layers, or thin dense fabric. In extreme cases, cling film can be used.

Why is it better to use fabric? Because it can be infused in the refrigerator for up to two days, and the fabric helps the product “breathe” better (so to speak).

• The mixture laid out in the mold should be covered with the ends of gauze. Then a board or some other “platform” is placed on it, on which the oppression can be installed.
• The form itself is placed in a bowl, the whey will flow into it. It must be drained periodically. The product is considered ready when liquid stops accumulating in the bowl.
• In almost all recipes, it must be kept from 12 to 48 hours in the cold, that is, in the refrigerator.
• The finished holiday treat is removed from the mold, the gauze is carefully removed and decorated in various ways. Decorate with whipped egg whites with colored millet, glaze, the same dried fruits, candied fruits and nuts, sprinkle with cocoa, etc.
• the treat can be stored in the refrigerator for up to two days

Here is our guide to preparing one of the main Easter treats. I hope it's complete. After all, in the table of contents I wrote that here are all the recipes from A to Z. Of course, all the recipes cannot be collected within the framework of one article, this is understandable. There are too many of them, in fact.

But here I tried to use all the most basic ones. In addition, they all turned out different, and if you understand the basic principle, then you can prepare any cottage cheese treats and even come up with various delicious recipes yourself.

Let me know in the comments how it turned out! Did you like the article and was it useful to you? Or just rate or repost, so I will understand that the recipes turned out to be necessary for you.

In any case, prepare delicious Easter treats and delight your loved ones with them.

Good day everyone! How much I have given you this year, wow, a lot. But I forgot about such a wonderful culinary masterpiece as cottage cheese Easter. I'm correcting myself and sharing different ways to prepare it.

Such a curd beauty should definitely please everyone with her delicate taste and vanilla aroma. The main thing is that you need to find the best one on sale main ingredient so that it is of high quality and has a pleasant sweet and sour taste. It is better to use homemade cottage cheese. Plus, add candied fruits or raisins and you’ll get something magical and incredibly appetizing.

It's also very beautiful, look, it's real cooking masterpiece, which you can easily do yourself at home or in your apartment. There would be a desire, wouldn't it?

There are many varieties of pasochki, they can be completely raw, or they can also be custard. There are also cottage cheese products that are baked in ovens. What do you usually prepare for this celebration, share with me your secrets and tips. Maybe you know some special tricks, I would be grateful.

Before you begin the most important process, preparing the most delicate beauty, I want you to understand one very important thing. That you should buy high-quality and impeccable cottage cheese in the store, and not a fake. The final outcome of this sweet delicacy will entirely depend on this.

How to do this correctly? There are some subtleties, but they can be seen when you are at home, give him a check. On the counter you can only tell by appearance.

Take any of your favorite frying pans and heat it to the limit, lubricating it with a drop of vegetable oil, now the most decisive moment - throw in a pinch of cottage cheese. Are you holding your breath? Wow, it's browned and you can see the beautiful brown crust. Congratulations, you bought something you need and useful, and most importantly real product. But if this did not happen and it seemed to have melted, rolled off and wow, it looks disgusting, then alas and ah, this is something disgusting.

Also, if you want to quickly check and move from theory to practice, then take a drop of iodine and sprinkle it on. The result will be like this.

Easter from cottage cheese 2019 - a classic recipe

You probably think that this gorgeous dish is difficult to make. To your great surprise, I can tell you that this is not so. In addition, you can also make such a dessert with interesting ingredient, it's with poppy seeds. You don’t have to add it, see for yourself, but with it the dish will turn out more elegant and aromatic.

You can take poppy seeds that have already been steamed, but if you don’t have one, then you will need to do this procedure yourself.

Well, of course, you can’t do without raisins and my favorite nuts, which I add almost everywhere.

We will need:

• homemade fat cottage cheese - 600 g
• milk - 60 ml
• sugar - 140 g
• lemon - 1 pc.
• sour cream 25% fat - 90 ml
• steamed poppy seeds - 100 g
• raisins - 55 g
• walnuts - 35 g
• powdered sugar - 55 g
• drinking water – 100 ml

Cooking method:

1. The first and most important thing is preparatory work with poppy seeds. It needs to be steamed, place it in a bowl and fill it with milk and sugar, simmer for 20 minutes, then let it cool, and extra milk drain.

So, now take the cottage cheese and mash it well with a fork, or better yet, use a sieve and rub the whole mass through it. If this is not done, lumps may form that will interfere, but we don’t need that.

2. But, it’s better if you entrust this task to an electric blender, then the mass will be generally soft and certainly homogeneous.

3. Next, grate the zest of one lemon on the smallest grater (you can take half), sprinkle drops of juice to your taste and turn on the blender again.

Important! The zest should be present evenly in this mass.

4. Now start with the filling, you can’t do without it, it is this that will make our beauty the most delicious on your table. Mix poppy seeds, raisins and nuts in a bowl, sprinkle with powdered sugar and pour boiled water.

Cook this mixture on the stove for about four minutes, over low heat after boiling. And then also use a blender to grind it to a paste-like consistency.

5. Take a special mold, it looks and resembles a triangular pyramid, cover it and wrap it in damp gauze, put the prepared curd and a little black filling.

6. Afterwards, the same layers again, you can repeat as you like, it’s up to you personally. And distribute your imagination and ingenuity as needed, the only cottage cheese should be the last layer. You need to carefully and evenly distribute it with a spoon over the entire surface of the bean box.

Then bend the edges of the gauze, turn it over and put pressure on it; use something suitable for this purpose, for example a glass of water. You need to place a cup or plate under it, because liquid will be released, like whey, and ideally it should be removed.

7. Place the almost finished creation in the refrigerator overnight. And in the morning, remove the mold and decorate with confectionery powder and any decorations, such as grated chocolate, as well as berries. It turned out royal curd delicacy in its raw form, but very beautiful and attractive. Am-am, you'll swallow your fingers. Bon appetit! Eat to your health, and quickly))).

Easter without baking and without eggs

We are all always looking for something simpler, because there is nothing better to cook so that it is both tasty and easy. Is not it? I offer you the option of raw pasochka with candied fruits and interesting combination products are white chocolate and cream.

It will work out royal dessert for your nearest and dearest. How do you like it? Do you want to please them with something original and amazingly appetizing? Then let's get down to business, and I'll step by step photos I will help you with this with illustrations.

The secret here is its impeccable shape; it is made on the basis of gelatin. Great, I definitely recommend trying it at your long-awaited tea party!

We will need:

• cottage cheese - 7500 g
• milk - 100 g
• sugar - 245 g
• vanillin - sachet
• chocolate - 95 g
• gelatin - 15 g
• water - 70 ml
• cream - 550 ml
• candied fruits – 90 g
• poppy seed filling - 190 g
• icing

Cooking method:

1. If your curd is too wet, you need to drain all the moisture from it; this can be done using a regular colander or sieve. Ordinary clean gauze is best suited for this purpose.

While you are working on it, soak the gelatin in water according to the instructions, as written on the packaging.

2. After all the liquid has disappeared, proceed to the next step, namely grinding the cottage cheese through a metal sieve so that it becomes of a uniform consistency and does not have large lumps.

3. Next, pour milk into any bowl and add granulated sugar and a packet of vanillin, stir and boil this mixture. Then add white chocolate to melt. Cool this liquid until warm, approximately 55 degrees.

5. It is advisable to beat the cream with a mixer to small peaks and add it only after that to the rest of the ingredients.

Important! You don’t have to beat it, nothing bad will happen.

Stir and immediately proceed to the next step of work.

6. Take a special muffin pan or cups and distribute the dough into them. Add candied fruits, you can add poppy seeds or nuts. In general, take what you like best. I like to add gummies.

Interesting! If you want to be extraordinary, add a couple of spoons of cocoa powder to the curd mass, and then Easter will turn out chocolate.

7. If you are using a bean bag, then first wrap it in gauze and go, that is, let it harden well in the refrigerator.

8. After some time, you will see that your labors were not in vain.

Interesting! If your family has small children, then you can prepare such delicacies for them quite often, for example on weekends.

9. And the main thing is that it certainly turned out charming and tempting, you just want to eat this curd delicacy.

And how does it look with Easter cakes, and in general it’s cool and super! Which chic table, let it be like that for you too. Icing or decorate the dish and serve, enjoy!

Sweet Pasochka with condensed milk

In general, a super recipe, imagine you can replace the sugar with condensed milk. For added spice, you can add more pieces of cookies, it will turn out incredibly beautiful and at the same time incredibly tasty.

Interesting! Use cookies as desired; you can easily make them without them.

We will need:

• cottage cheese - 0.5 kg
• cookies - 200 g
• cream or sour cream - 100 g
• condensed milk - 0.2 kg
• butter - 0.2 kg
• vanilla sugar - a bag or vanilla essence- 1 tsp
• candied fruits – 50 g

Cooking method:

1. To begin, take the cookies and put them in a plastic bag, walk over them with a rolling pin. You can grind it into crumbs in a blender. But you don’t need to make it particularly small. After this beating, mix them with one good tablespoon of condensed milk.

Place the cottage cheese in a glass container and add melted butter, then vanilla sugar for aroma, and plus, of course, sour cream. You can first mix everything with a regular tablespoon. But then you still have to grind this mass well.

Important! If suddenly you live in the kitchen without a blender, then grind the cottage cheese through a regular metal sieve or pass through a meat grinder.

3. Then, if you use candied fruits, add to this mass. Still, for the sake of variety, you don’t have to add it, it’s up to you. By the way, you can use liquid vanilla, it will give you even more flavor.

And now we add condensed milk, the curd mass will immediately become thinner. That's how it should be.

4. Now, as you guessed, take the bean bag and wrap it with gauze in a circle, it’s better to wet it in advance plain water and squeeze well. First spread the resulting curd consistency, and then sprinkle with cookie crumbs. Cover with gauze and secure the top too, hide it under the fabric.

5. Without this important action you will not succeed, remember this. As expected, you now need to turn the pyramid over and place any container of water on it so that all the moisture disappears from it. Place in the refrigerator for 12-13 hours.

Interesting! Glass liquid, imagine almost half a glass, wow, who would have thought.

6. Well, and finally, you have to remove all the sides of the mold and decorate this curd delight to your taste. Let it be a mystery to everyone how you do this, and then invite everyone to a tasting of the holiday. Bon appetit!

Royal cottage cheese Easter with gelatin

The easiest Easter recipe at home: a recipe without a mold

Don’t be surprised, but you can actually do without special molds; you can take any device, even a muffin mold or a regular one for making salads will do. By the way, don’t forget about what yours should be like on this day.

Therefore, if you don’t have a pasta maker, then create a culinary masterpiece without it, it’s not difficult to do and it will turn out no worse.

We will need:

• cottage cheese - 0.5 kg
• cream 30% - 300 ml
• powdered sugar - 145 g
• gelatin - 10 g
• water - 0.5 tbsp.
• poppy seed – 50 g

Cooking method:

1. Beat the cream with a regular electric whisk, that is, a blender, add powdered sugar to it. Then add the cottage cheese and beat everything so that the mass is even and homogeneous.

Meanwhile, in a separate bowl, soak the gelatin in water, please follow what is written on the package, usually 4 tablespoons are added there hot water, you want it to dissolve. Then add it to the curd mass and mix again with a blender or mixer.

2. Now divide what happened approximately into two parts by eye. You can add poppy seeds to one and nothing to the other.

At your discretion, you can alternate layers of this dough, you can do it differently, for example, put it on the bottom poppy seed filling. In general, do some magic, then you will definitely come up with a unique masterpiece.

3. Cover the mold with a napkin and refrigerate for 4 hours. And voila, then take it out and enjoy your creation. Garnish with berries and mint leaves. Delicious discoveries to you!

4. You can make any patterns from confectionery powder and edible balls, for example XB or something similar.

Delicious Easter custard with raisins

What could be better? Yes, probably nothing, especially if you love grapes or their dried fruits. Choose seedless raisins, otherwise it won’t be very convenient to eat))). Take it different varieties, for example, white, black and brown, after all, we do such a miracle once a year, you can spend money. Although the costs are not high, you don’t need to buy a ton).

In order not to repeat myself, I decided to present you with an option with chicken eggs, so don't be surprised if you see them on this product list.

We will need:

• eggs - 3 pcs.
• raisins (seedless) - 0.5 tbsp.
• butter - 90 g
• dried cranberries - 0.5 tbsp.
• sour cream - 1 tbsp.
• sugar - 140 g
• cottage cheese - 0.5 kg
• lemon zest - 1 pc.
• vanillin - to taste
• sweet almonds - 0.5 tbsp.

Cooking method:

1. First of all, take care of the main ingredient - cottage cheese, squeeze it out if it is too wet, then mix with chicken eggs, butter, sugar and sour cream. You will get a delicate white-yellow mixture. Now you need to place this mass on the stove and simmer a little over low heat until slightly thickened.

This is done so that the mass becomes homogeneous in its structure. Next, once you achieve this result, add berries, vanilla, and, in fact, lemon zest and almonds.

Cranberries will be here, by the way, if you have them, add them too.

2.Now everything is as always, place curd dough into the bean bag, wrapping the sides with gauze, turn it over, put it under pressure and wait about 12 hours in the refrigerator.

3. Additionally decorate with powdered sugar and place a bouquet of fragrant flowers on this spring day.

Easter cottage cheese recipe with candied fruits

A distinctive feature of this option is that it is made on the basis of chicken yolks. They will give the desired result, that is, there will be a replacement, the dish will turn out without gelatin, but also jelly-like.

We will need:

• cottage cheese - 0.6 kg
• butter - 90 g
• sour cream - 190 g
• yolks - 4 pcs.
• granulated sugar - 110 g
• vanilla sugar - 1 tsp
• raisins, candied fruits - 150 g in total

Cooking method:

1. Have you ever eaten Easter with grains, but I once came across such a store-bought masterpiece back in my student years. The mistake is that the cottage cheese was not ground to a homogeneous consistency. To do this, you will have to pass it through a meat grinder, or use modern creations of science, such as a blender.

2. Next you should mix cottage cheese with sour cream, with granulated sugar and of course, add vanilla here and stir. Next, you should have the butter at room temperature, place it here. Well, as you can see, you will need yolks, separate them from chicken proteins, be careful.

Important! It is best to use a special spoon for this - separate.

3. Next step, stir and put the dough on the fire, cook over low heat and be sure to stir. Fantastic, but the mass will become liquid, don’t be alarmed, you did everything right.

4. Once the mixture begins to boil, turn off the heat and remove from the stove. Add the berries and candied fruits; by then the mass should already be warm, about 40 degrees.

Important! Sort the raisins, wash well and dry with paper towels.

5. Fill the special mold, don’t forget about the gauze, otherwise it will be difficult to remove.

6. Then do as shown in the photo, do not forget about the tray, liquid will definitely come out.

Important! If you do not have such a beaker, then you can replace it with another device that you can make yourself, for example, take a plastic bottle and pierce the bottom with a hole punch.

7. Wait about 13 hours and take it out of the refrigerator, remove everything unnecessary and eat to your health! It looks amazing, decorate with any decor, you can even use mastic.

Preparing an Easter treat according to the recipe of Yulia Vysotskaya

Anyone who can’t wait to get advice and recommendations from Julia, run and watch this video from her YouTube channel. Remember that you too can do this unusually divine and one of best dishes To happy holiday Easter.

Well, that's all friends. Happy upcoming holiday, may all your plans come true and multiply. All the best to everyone and have a great day! Write reviews, like and add to my group in contact, I will only be for it))).