One of the oldest Christian Easter dishes and a real decoration of any festive table on the Bright Resurrection of Christ, cottage cheese (cheese) Easter (Paska), we love today. Delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruit, is laid out in the form of a truncated pyramid, symbolizing Golgotha ​​and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - "Christ is Risen!". This dish has another sacred meaning. Turning to Moses, the Lord promises his people "a good and spacious land, where milk and honey flow." And cottage cheese Easter becomes for all of us a symbol of Easter fun, a foretaste of the fulfillment of a promise and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance must literally be prepared in the best possible way. Let's try today to learn and remember how to cook Easter cottage cheese, cook it so that it becomes one of the most delicious and desired dishes on our Easter table.

You don’t even have to try to count all that huge number of recipes for making cheese Easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, cottage cheese Easter was prepared in every Russian house. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Bright Resurrection of Christ. According to the method of preparation, four types of Easter were distinguished - raw, boiled, baked and custard. Eggs, sour cream and cream, honey and syrups, candied fruits and nuts were added to the cottage cheese. They did not spare the spices either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices brought fabulous variety to the recipes of this festive dish, decorating Easter with thousands of new flavors. And it is all the more pleasant to observe today's revival of ancient traditions, returning cottage cheese Easter to our Easter tables.

At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like the recipes for preparing many other dishes, the Easter recipe is fraught with some secrets, without knowing which your dish may turn out to be not at all as tasty and appetizing as you would like. In order for Easter to come out truly beautiful and festive, you should pay attention to the quality of the original products, the sequence of their laying and mixing, the timing of keeping Easter in the form, the quality of the form itself and its preliminary processing.

Today, the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will surely help even the most inexperienced housewives and easily tell you how to cook Easter cottage cheese.

1. To prepare Easter cottage cheese, you will need a special form - a pastry box. This form is easy to purchase in any church shop, and closer to Christ's Resurrection and in many supermarkets. Traditionally, beekeepers are made of wood, but nowadays you can also get a plastic mold. A plastic bee box is convenient because it is very easy to care for, wash and no special preparation is required before using it. If you decide to use a traditional wooden pastry box, then before laying the curd mass, such a form must be properly prepared. First of all, thoroughly rinse and scrub your mold with the rough side of a dishwashing sponge, and then soak the beader in cool water for 5 to 8 hours. Before laying the curd mass, the form must be lined with slightly moistened gauze. Such preparation will allow you to easily remove the finished Easter from the bean box and completely preserve its shape and pattern.

2. It is easy to guess from the name that the main ingredient of the cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because first of all, the taste of your dish will depend on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.

3. In order for your Easter to turn out light, homogeneous and keep its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is crushed by rubbing it twice through the most frequent sieve. You can go the easier way, just turning the cottage cheese twice or three times through a meat grinder with the finest mesh. Cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and pattern.

4. Pay attention to the preparation and other ingredients of your Passover. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, soak for 20 minutes, then peel, dry slightly and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften butter at room temperature. Gently melt the candied honey in a water bath and remove the resulting foam. Have all the decorations and sprinkles ready ahead of time so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in a beekeeper under oppression for at least 12 hours.

5. The easiest way to cook raw Easter. Wipe one kilogram of cottage cheese through a sieve. 100 gr. butter rub white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 gr. thick sour cream, mix thoroughly and leave in a cool place for one hour. Then add nuts, dried fruits, candied fruits and spices according to your own taste, knead thoroughly and put the mass in a bowl. Cover the container with a lid, install the weight and place it in the refrigerator for 12 hours.

6. It is a little more difficult to cook Easter boiled. But such an Easter turns out to be much tastier, denser and holds its shape better. Pass through a 600 gr sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup washed and drained raisins, and ½ cup sugar. Mix everything thoroughly, put in a saucepan with a thick bottom and, stirring constantly, bring almost to a boil. Do not let the mixture boil, otherwise your Easter will come out with lumps! Remove the saucepan with the curd mass from the stove, place it on ice or in very cold water and, continuing to stir constantly, cool the curd mixture. Transfer the finished mixture to the pasochnik, set the oppression and leave in a cool place for 12 hours.

7. Custard curd Easter is distinguished by the most delicate taste and aroma. In a small saucepan, combine two cups of milk, two raw egg yolks and ½ cup of sugar. In a water bath, stirring constantly, bring the mixture to a thickening and remove from heat. Add 50 gr. to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 gr. mashed cottage cheese. Thoroughly knead the curd mass until smooth, put in a mold, set the load and leave in a cool place for 6 hours.

8. Baked cottage cheese Easter has a very bright taste and aroma. Beat five egg yolks with a mixer until white with ½ cup of sugar. Then add 100 gr. sour cream and continue whisking until a thick homogeneous mass is obtained. Add 700 gr. to the finished mass. grated cottage cheese, 1 tbsp. a spoonful of rum or cognac, 5 tbsp. tablespoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and put in a baking dish greased with butter. Bake your Easter in an oven preheated to 180⁰ for 40 to 50 minutes until golden brown. Refrigerate and serve.

9. It's not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. spoons of cherry jam, and ½ cup of granulated sugar or powdered sugar. Wipe everything together through a sieve or pass through a meat grinder. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of colorful candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bowl, set the load and put it in the refrigerator for 12 hours.

10. Curd Easter with orange jelly turns out to be very tasty and unusual. Pass through a sieve 800 gr. cottage cheese, add 1 tbsp. a spoonful of vanilla sugar, 1 tbsp. tablespoon of orange zest, mix thoroughly and refrigerate for 30 minutes. Ten gr. soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture on the lowest heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Beat the cooled cottage cheese quickly in a separate bowl, and then, stirring continuously, add the creamy mixture into it in a thin stream. Put the finished curd mass into a silicone or ceramic mold and refrigerate for 8 hours. Prepare the orange jelly separately. Squeeze juice from 2 oranges, add 10 gr. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, not allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, wet knife. Return the layers to the mold, lining with orange slices and drizzling with a little orange jelly. Return Easter to refrigerator for 2 hours.

And on the pages of "Culinary Eden" you can always find even more proven recipes that will definitely tell you how to cook cottage cheese Easter.

Cottage cheese Easter is a dish that is served to the festive Easter table along with colored eggs. This delicious sweet dessert is prepared only once a year using a paster (a special shape in the form of a truncated pyramid). Cottage cheese is ground, mixed with sour cream and other ingredients of the recipe, supplemented with nuts or dried fruits.

According to the method of preparation, cottage cheese Easter can be raw and boiled. In the first case, the recipe does not provide for heat treatment - all components are immediately ground into a single mass and placed in a mold. In the second option, the mixture of ingredients is preheated over low heat. We will look at a step-by-step recipe for boiled cottage cheese Easter with candied fruits and raisins.

Ingredients:

• cottage cheese with a fat content of 9% or higher - 600 g;
• butter - 100 g;
• sour cream from 20% - 200 g;
• yolks - 4 pcs.;
• sugar - 100 g;
• vanilla sugar - 1 teaspoon;
• raisins, colored candied fruits (or other additives) - 100 g each.

Easter cottage cheese recipe with photos step by step at home

How to make cottage cheese Easter with candied fruits and raisins

1. Cottage cheese, no matter how fat and silky it is initially, first of all we grind it through a sieve, or we break it with a submersible blender. It is extremely undesirable to neglect this moment - in this case it is very important to achieve the most smooth composition so that the finished Easter turns out to be tender and uniform, without cottage cheese grains.
   
2. In a thick-bottomed saucepan, we combine the already pounded cottage cheese with sour cream, vanilla and regular sugar, as well as soft butter, cut into small cubes. We separate the yolks from the proteins and also load them into the curd mass.
   
3. After mixing the ingredients, place the pan on the stove. We warm over low heat, carefully stirring the curd mixture. When exposed to temperature, the mass will gradually begin to become more liquid - this is completely normal, as it should be!
   
4. When air bubbles begin to rise from the bottom, remove the curd mixture from the heat - you do not need to wait for an active boil. Let cool until slightly warm.
   
5. We load colored candied fruits and raisins to the curd mass (do not forget to rinse and dry in advance), mix. If desired, you can add other additives to Easter - any chopped nuts, a mixture of dried fruits, fresh berries.
   
6. We moisten the gauze with water, wring it out, fold it in two layers and stele inside the bean box (the edges of the fabric should hang down on the sides). We substitute a plate from below so that liquid whey flows into it. If there is no special form for Easter, you can use a regular colander or take a large plastic bottle, making holes at the bottom to let the liquid out.
   
7. We fill the prepared container with curd mass (in our example, a pastry box is used, designed for 900 g of Easter).
   
8. We lift and wrap the edges of the gauze hanging on the sides, hiding the curd mass under the fabric. We place a load on top (for example, a container of water). We send it to the refrigerator for at least 12 hours.
   
9. After a while, remove the load, open the edges of the gauze. We cover the cottage cheese Easter with a plate, turn it over. Remove the bead and remove the fabric.
   
10. If desired, we decorate the curd Easter with confectionery sprinkles or in another way. Cut into pieces and serve.
    

Cottage cheese Easter with candied fruits and raisins is ready! Bon appetit!

Greetings, friends, and we continue to prepare for the bright day of Easter. This holiday has been loved for many centuries by all peoples, and in fact it is revered not only by Christians. Today I want to touch on the topic of the festive table, because after Lent, a lot of goodies were always put up on it, because people really wanted to quickly break their fast. And, of course, not only were present at it, but Easter cakes and Easter became the main kings of the table.

If you are surprised that I share these two concepts, then I will explain that Easter cakes are flour pastries, and Easter is made from curd mass.

In my childhood, no one made such desserts, but I already gave birth to a child when I tried this delicacy! So I was incredibly curious about how difficult this treat is to prepare, so I plunged headlong into this topic.

Now let's tell you what kind of curd Easter are. They are divided into raw, boiled and baked. according to the preparation method.

Raw is stored very little, so it is better to do it before a bright day at night, and you need to eat it within 3 days. Boiled preserves freshness for seven days, it is also called custard. But baked or “red” has the least demand, but I will give you recipes anyway.

So, since ancient times, every Easter was awaited with impatience and reverence, because with the advent of spring, milk, butter and sour cream began to appear among the peasants. Prior to this, the cows stood on a spree and waited for the calves. Now we are used to the fact that the stores are full of any dairy products, but before they were anxiously waiting for it. Most of the milk was given to the royal table, so for the peasants such a delicacy was a delicacy.

The recipe that I will now tell you is traditional with brewing a curd mixture. Today in the article I will talk about two options for brewing. The most common is this one, when the finished curd mass warms up. But, in order not to get ahead of ourselves, let's start cooking.

Ingredients:

• 1 pack of cottage cheese (250 g)
• 2 eggs
• 50 g sugar (2 tablespoons with a slide)
• 75 g butter
• 2 tbsp thick sour cream
• lemon zest

1. Separate the proteins from the yolks, combine the yolks with sugar and grind.

2. Now mix the cottage cheese with butter and sour cream.

3. Rub the zest on a grater. Then we combine all the ingredients and beat well with a whisk or mixer to make the mass more airy.

4. Now the cottage cheese needs to be cooked. To do this, put the container with the mixture in a pot of water on the stove and begin to stir so that the mass is completely warmed up.

The first ten minutes the mixture only melts, do not stop stirring it. Brewing goes on for another 20 minutes, at which time the base will thicken a little. Yes, this process is quite lengthy.

Once the mixture turns yellowish, the mixture is ready.

5. You need to put it in the cold for a couple of hours or put it in a saucepan with cold water, stirring to prevent the mass from separating.

6. We put the base in a mold on wet gauze and put oppression.

So it was left to infuse for two days, but now it lasts from 12 to 48 hours. Usually, the night is enough for all the excess moisture to come out, and the mass to become denser.

Now I’ll tell you about the form itself, or it is also called a sandbox. Since ancient times, these were wooden planks in the shape of a truncated cone, so they symbolized the Holy Sepulcher. On the sides, symbols were carved in the form of the letters ХВ, which means “Christ is Risen”, as well as a cross, an egg, birds or sprouted grains. which symbolizes new life.

Now on sale such forms are rarely seen from wood, they are hard food plastic, and there are soft silicone ones.

But, if you can lay out the symbolism, for example, with confectionery dressing, then it is difficult to give a truncated shape without a shape. Therefore, I advise you to look for it or make it yourself.

Royal (custard) Easter from cottage cheese with raisins

This delicacy was nicknamed royal not only because in most cases it was present only on the tables of the rich nobility, but also because very expensive ingredients were used in the filling - raisins, dried apricots or dried berries, such as cranberries. And also spices were brought from overseas countries, which were so expensive that they were available only to the king, I'm talking about cinnamon and vanilla. Of course, for a simple peasant this was a luxury, but there is nothing to say about serfs.

In this recipe, we’ll take a non-standard approach to brewing, but the result will also be excellent.

Ingredients:

• Milk - 2 liters
• 4 eggs
• Sour cream - 400 g
• Butter - 200 g
• Sugar - 250 g
• Vanilla sugar - 1 pack (8g)
• Lemon juice - 1 tbsp
• Raisins - 100 g
• Dried apricots or candied fruits - 100 g

1. We find a container with a thick bottom, into which we pour all the milk and put it on the stove to boil.

2. While the milk is coming, beat in the eggs, sour cream, lemon juice and mix until smooth.

3. As soon as the milk boils, pour our egg mixture into it in a thin stream.

4. Bring this mixture to a boil, stirring constantly. You will separate the whey and grains. Let the container cool for one hour.

5. In the meantime, let's deal with dried fruits, we have raisins today, fill it with warm water.

6. Now let's discard the curd and get rid of the unnecessary whey.

Cover the sieve with gauze folded three times. Let's lay out our base. If you do not have the opportunity to hang the cottage cheese, then put a small press on it, so more whey will drain.

7. After an hour, we take out the cottage cheese and add simple and vanilla sugar and very soft butter to it.

8. Now we begin to grind this mass until smooth. You can do this with a spoon, crusher or blender.

See that the sugar is completely dissolved. If you wait for this process for a long time, then take powdered sugar.

9. Mix with dried fruits and candied fruits. You can add nuts, chocolate, cookies or orange peel, whatever you like.

10. Now we begin to form Easter itself. Someone will take a special form, but what if you don't have one?
Then take a flat plate, cheesecloth, a sieve and two sticks for sushi or barbecue.

We put the sticks on a plate parallel to each other, a sieve is placed on them. In a sieve we lay gauze in two layers, so that it is more convenient to get it.

It is better to boil gauze so that it does not smell like a pharmacy.

11. Then we lay out the curd base in this form. We tie the edges of the gauze, put a flat plate and oppress at least 1 liter. So there will be more excess serum, and the form will turn out to be more dense.

After an hour, you can get a treat. To do this, remove the oppression, turn the mass onto a plate. And carefully remove the gauze. It remains only to decorate this beauty.

This dessert tastes a bit like ice cream.

Delicious caramel recipe with boiled condensed milk

Oh, and now there will be variations on the theme of Easter, because modern housewives have a lot of all sorts of additives and available spices. For example, take boiled condensed milk, it will add a caramel flavor to the cottage cheese, and also give a pleasant beige color.

Not only dried apricots, which we will use in the recipe, but also prunes go well with condensed milk.

All products for the preparation of this delicacy should be at room temperature.

Ingredients:

• Butter - 100 g;
• Cottage cheese - 300 g;
• Sour cream - 100 g;
• Boiled condensed milk - 200 g;
• Dried apricots - 40 g;
• Walnut - 40 g.

1. Put sour cream, condensed milk, cottage cheese and butter in one container. Beat this mixture well with a whisk or blender.

2. Dried apricots need to be poured with boiling water so that it becomes soft.

3. Finely chop the dried apricots and chop the nuts. And we put them in the base.

4. Mix everything and start preparing the form.

5. Put the gauze into the sandbox in two layers so that there are no folds, otherwise they will all be imprinted on the sides.
We put the form in a bowl so that the bottom of the form does not touch the bottom of the bowl and the mixture again does not absorb the whey that will stand out. Install oppression from above. We put it in the refrigerator for a couple of hours, periodically looking inside and draining the whey.

6. Then you need to carefully turn the mass over.

7. Remove the form and get rid of the gauze.

Such beauty can not even be decorated.

How to cook dessert in the oven?

Now it's the turn to give you the recipe for baked Easter. It is not so common, but also very tasty. In the process of processing with hot temperatures, the curd acquires a brownish tint, for which this method is popularly called "red".

I really liked this recipe, it seems that the delicacy turns out to be some kind of air.

A simple recipe for a regular Easter with gelatin for home

In ordinary recipes, when preparing a raw or custard Easter, we always have to put the form in a container, because the cottage cheese continues to give off whey, if it is not removed, the dessert will not keep its shape and become too liquid. But this process takes time, usually from 12 hours. For those who count every second, I suggest adding gelatin to the mass.

With a gelatin mixture, you do not need to put any gauze and drain the whey, because it simply will not form. Therefore, you can use absolutely any form, both a symbolic sandbox and silicone baking options.

Ingredients:

• Curd 600 g
• Sour cream 125 g
• Butter 50 g
• Powdered sugar 1 cup
• Vanilla
• Cream 30 grams
• Candied fruit to taste
• gelatin 20 g

1. First of all, fill the gelatin with warm water so that it swells.

2. We begin to grind the curd grains, it is better to do this with a spoon through a sieve, then the consistency will be more tender and airy, but if you do not have time for this, then beat it with a blender.

3. Put sour cream, powder, butter and sour cream into the grated mass, beat this mixture well.

4. Now back to gelatin again. We melt it in a water bath so that all the grains melt. But do not boil, otherwise it will lose all its properties.

5. Pour the gelatin into the mass and beat again.

6. We take any form and lay out the base in it, if you have a silicone form, then you do not need to put gauze, and if it is ordinary, then you need to be able to easily pull out the mass later.

Gelatin hardens after two hours, so leave it to stand in the refrigerator for this time.

How to make a base without eggs?

Raw pasochki are mainly prepared without the use of eggs, some simply cannot stand them, and some are afraid to eat food that has not been processed at high temperatures. Therefore, there is a recipe for cottage cheese treats with sour cream and butter. Of course, we will add candied fruits and raisins, because our children love such desserts so much, and when they are also elegant, they simply sweep off the plates.

Ingredients:

• 600 g cottage cheese
• 200 g sugar
• 2 packets of vanilla sugar
• 150 g sour cream (20%)
• 120 g butter
• 60 g raisins
• 60 g walnuts
• 60 g candied fruit

1. Put vanilla sugar and sour cream into sugar. Stir well so that the sugar is completely dissolved.

2. We wash and soak the raisins.

3. Now we begin to mix the sour cream mass with cottage cheese with a blender. Add softened butter to it and mix again.

The tastier your oil is, the tastier the end result will be.

4. Add raisins to this homogeneous mixture, from which all the liquid, candied fruits and chopped nuts were previously drained.

5. Then we take a deep bowl, put a form in it, which we cover with two layers of gauze.

In order not to spoil the appearance and the letters XB, then try to put the folds of gauze into the corners of the form.

6. Fill the form with curd mass. We wrap the edges of the gauze and put a press of at least 1 liter.

And for a couple of hours, drain the whey from the bowl. It remains only to remove the form and decorate the treat itself.

Curd dessert in a slow cooker

So, I invite you to watch the video, which describes in detail which program you need to choose in order to brew the curd base.

It's great that now there are a lot of affordable household appliances that free us up a lot of time without affecting the taste of the dishes at all.

Raw striped curd easter of cream with candied fruits

I also liked the unusual serving of raw Easter with chocolate. In the recipe, you need to take exactly two tiles, but they can be replaced with cocoa. And for those who do not respect products from cocoa beans, just take syrups and jams. It will also turn out very nice.

Ingredients:

• 500 ml. cream 33-40%
• 600 g curd
• 2 dark chocolate bars 100 g
• butter 120 g.
• powdered sugar 200 g
• 1 cup mixed candied fruits, dried fruits, raisins

1. Pour 125 g of cream into a separate bowl, into which we break both chocolate bars. We put this mass on the stove in a water bath until the chocolate dissolves.

2. We take two containers, in each of which we will grind an equal amount of cottage cheese.

3. Finely chop candied fruits and dried fruits.

4. Divide 120 g of soft butter in half and put half in each container with cottage cheese, we also divide candied fruits.

5. Now whip the remaining cream to strong peaks. Cream must be chilled.

6. Put three tablespoons of powdered sugar in each bowl.

7. Now pour melted chocolate and a third of whipped cream into one part. Put the remaining cream in a bowl without chocolate.

8. Beat each mass well until smooth and begin to lay in a mold.

We take a sieve so that excess whey drains, put wet gauze into it. Now we fill the sieve with curd bases in turn. First the white layer, then the chocolate layer, and so on.

9. We put the press and put it in the refrigerator for the night.

10. In the morning we take out Easter, turn it over onto a sieve plate and carefully remove the gauze. It remains only to decorate it.

To ensure that your actions always lead to the expected result, let's look at a few nuances. Following them will allow you to avoid unpleasant disappointments and always give a delicious treat on this bright day.

1. So, we always take only fresh products.
2. Curd must be dry. If you buy this product, then it does not need additional settling, and if you do it yourself, then it is better to hang it for 4 hours above the saucepan so that the excess whey is glass.
3. To create a delicate and airy dessert texture, the base must be rubbed through a sieve. This will break up the lumps that could be felt in the delicacy.
4. You need to take thick sour cream so that the spoon stands, then the consistency of the mass will please you, usually 20% of the product is used for this.
5. You can cook cottage cheese from any fermented milk product, as well as from milk. By the way, it was previously valued from milk above the rest, because it turns out to be softer and less grainy.
6. To give different shades, take home dyes: turmeric, beet juice, greens.
7. For those who cannot eat sweet food, I can suggest making it with herbs and garlic. To do this, take any of the above recipes and remove sweet fillers with spices and granulated sugar. Instead, add salt, chopped herbs and garlic juice.
8. In order for the dessert to get out of the mold well, before laying the mass in it, you need to lay gauze or a dense fabric.

What should you do if Easter turned out to be very liquid?

So, we made this wonderful dessert, and then I hear that someone turned out a cottage cheese Easter too liquid, even after brewing. Have you had such cases? This could be due to the fact that they took homemade cottage cheese too “raw” or shifted butter and sour cream. But this problem is definitely solvable, it will only take a little more time, don't worry, we won't throw anything away.

Here are some tips on how to remove excess liquid from the curd mass:

1. Add a spoonful of melted gelatin, put the mixture into molds and put it in the cold until the gelatin is completely solidified, and it will take in excess moisture. It can be replaced with agar agar.
2. You can put the base in double gauze, tie the ends and hang over the container for half a day so that the excess whey is glass.
3. Or place the already prepared mass in a mold under oppression until the morning. Periodically checking it and draining the unnecessary released liquid.

That's exactly how it should work.

For those who are preparing for this bright day, I suggest doing it with the children and using their example to explain why this holiday is so revered and joyful for people.

We bake Easter cakes and a lot of all kinds of delicious pastries from yeast dough. This tradition went back to my great-grandmother and grandmother, and my mother still bakes delicious Easter cakes to this day.

But somehow, none of them cooked Easter cottage cheese. Maybe, of course, someone cooked it, but in my childhood memory it was not postponed in any way. For some reason, it always seemed to me that it was very difficult, and everyone could not afford to prepare such a festive treat.

And so I thought until I cooked my first treat in this regard. To my great surprise, it turned out not to be difficult at all. Well, at least not harder than anything. It was only difficult at one time to find a beekeeper for sale. And therefore, I cooked my first products in a colander, decorating them with dyed millet.

Of course, they did not have the traditional letters "ХВ" (Christ is Risen) on them, and there were no other symbols of the resurrection of Jesus Christ, such as a cross, a spear, germinated grains of wheat, young sprouts and flowers, but still it was her. - real, traditional, cottage cheese, exactly the way it should have been.

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

Now all this abundance is enough in stores, but earlier it was not possible to buy it in an ordinary shop, they brought all these goodies only for the royal table from distant countries.

Therefore, Easter was considered with the addition of dried fruits and nuts, and all sorts of overseas spices - "royal". And the peasants prepared the usual, simple, without any additives.

So now almost all of them that are being prepared can be considered "royal". And here is one of those recipes:

We will need:

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

Cooking:

1. Rinse raisins and pour boiling water for 20 minutes. After that, drain the water, and put the raisins on two layers of paper towels, and blot it with another layer so that there is no water left.

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 to be more tender.

You can also pierce the mass with a blender or skip twice through a meat grinder. Any method can be chosen.

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

Usually only yolks are used for such treats. Although there are recipes where they cook 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 to mix until smooth.

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

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

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

7. Prepare a thick-walled pan with the same thick bottom. Put the resulting mass into it and put on the smallest fire. Since the walls of the pan are thick, the mass will not burn, but will quietly languish on the fire and you will get the consistency you need.

8. It is necessary to cook the mass until the first bubbles appear on the surface, that is, until the moment of boiling.

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

10. Now our task is to cool the mass. In order for this to happen faster, you need to prepare ice in advance and put it in a pot of cold water.

At this stage, the most uninteresting work begins, the mass must 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, it must be covered with a lid and sent for two hours in the refrigerator.

12. Prepare a bean bag and gauze. Pasochnits are wooden and plastic, you can use the one that is. If it is not available at all, then prepare a colander or sieve. It is important that the container has holes for whey to drain.

Back when I didn't have a bee box, my husband made one himself from a new square shaped flower pot. He sawed off the bottom of it, and I got what I dreamed of.

It is desirable that even a homemade beekeeper has two inlets. While the product is infused, excess liquid will have to drain. And it is through the bottom hole that it usually exits.

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

14. Remove the cottage cheese mixture from the refrigerator, add raisins and nuts to it. Nuts can be put both whole and chopped. It is very good to add almond petals, they are thin, and with them it turns out especially tender. But in general, as mentioned above, you can add any other dried fruits, nuts, candied fruits and zest.

15. Fill the form with the resulting mixture. Cover with gauze, folding it on top with an envelope, put a small plank and put oppression on top. As it can come a jar filled with water.

16. Put the form in a bowl and put it in the refrigerator for 1.5 - 2 days. Do not remove the oppression, 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 walls.

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

18. Serve and eat with pleasure!

As you can see, there is nothing difficult to prepare. Of course, in terms of time, it takes a lot of time, but there is nothing to worry about, because all this time Easter has been in the refrigerator and is preparing itself. And the cooking process itself does not take much time.

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

Cottage cheese Easter without baking on condensed milk

If in the last 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 gr
• sugar - 0.5 cups
• condensed milk - 200 gr
• dried apricots - 100 gr
• raisins - 100 gr
• vanilla sugar - 1 teaspoon

Cooking:

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

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

3. Put the dried dried apricots into the blender bowl, add sour cream and cottage cheese to it. Both that, and another it is better to use a high degree of fat content. So the finished product will turn out more tender and tasty.

4. Add regular and vanilla sugar, condensed milk there.

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

6. Knock down all the ingredients into a homogeneous mass, especially make sure that there are no parts of dried apricots left. 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 magnificent!

7. Add raisins to the mass and mix. We don't use blender anymore.

8. Line the pasochnik with two layers of gauze and put the curd mixture into it. Put the form in a bowl, and put oppression on top. Be sure to put it in a bowl, as whey will flow into it during the pressing of the product.

9. Put 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.

Put on a plate and serve.

Put 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 (without baking)

We will cook this option with cream, and as a tasty addition, we will take any candied fruits or dried fruits.

We will need:

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

Cooking:

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

Rub the mass until the sugar is completely dissolved.

2. If you want the product to turn out not only tasty, but also fragrant, add vanillin and ground cardamom. In order not to get large particles, they must be sifted through a frequent sieve.

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

4. Add candied fruits, dried fruits and almond petals there. Dried fruits are best steamed 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 there are no candied fruits, then you can rub the zest from a lemon or orange. But only its colored part, the white part will give unnecessary bitterness to the whole product.

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

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

7. Put the curd mass into it, close the edges of the gauze and put it under oppression.

8. Put in a bowl to drain the whey and refrigerate for a day.

9. Then release the product from the mold and fabric and transfer to a flat plate. Decorate as desired.

Since this is a raw Easter recipe, be sure to use fresh eggs!

It is very important! And in every case when we make a raw treat today, this should be done without fail!

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

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

I searched the Internet for the necessary recipes, there were not so many of them. But, finally, I came across this wonderful recipe. I looked it up and I must admit I really liked it! Therefore, I decided to include it in today's article.

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

Here is another oven recipe. True, only milk languishes in the oven for it, but still one of the cooking stages takes place in the oven.

Easter on eggs and sour cream "Red", baked in the oven

In the old days, such goodies were cooked in a Russian oven. But since not everyone has a rustic oven, 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 simplest products that are in every refrigerator.

And although the products are simple, the treat turns out to be “noble”, it is 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

Cooking:

In this recipe, we will independently curdle milk with sour cream. And for this there are two ways. One is to do it in a saucepan by mixing milk together with sour cream and bringing it to a boil. When the whey snaps off, line a colander with gauze in two layers and pour the contents into it. Then tie the gauze in a knot and hang up so that all the liquid drains. The whey will merge, but the curd will remain.

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

After that, 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 up, the whey drained, and the solid mass remained. Thus, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any way to get cottage cheese and continue on.

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

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

3. Then the mass should be lightly salted and sugar added. Mix thoroughly until smooth.

4. Put the mass in a colander lined with a double layer of gauze. Close the ends of gauze, put a saucer of a suitable size. Place a colander in a bowl to drain the remaining whey. Press down with oppression and send for a day in the refrigerator.

5. Then pull out the easter, carefully remove the gauze. Put it on a plate and decorate as you wish.

This is such a simple rustic recipe!

The easiest classic Easter cottage cheese recipe without eggs

Not everyone has time to mess around in the kitchen with food. And they also have a simple recipe.

We will need:

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

Cooking:

1. Wipe the cottage cheese twice through a sieve. 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 so that it melts slightly. Pour sugar into melted butter, mix.

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

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

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

Place the bowl in a bowl to drain the whey. Put oppression on top and put it in this form in the refrigerator.

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, take the form out of the refrigerator, remove the walls, and carefully remove the gauze. Put on a plate, decorate as you wish.

Raw pasochka with boiled condensed milk and dried fruits

To cook according to this recipe, you can buy ready-made boiled condensed milk, but it is better to cook it yourself, so the finished product will turn out to be more delicious.

We will need:

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

Cooking:

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 need the oil 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 take it out, dry it with paper towels, and cut into small pieces, the size of raisins. If you are using raisins, then you do not need to cut them.

You can use any dried fruit - dried apricots, prunes, figs, and raisins. You can also add some nuts if you like. Large nuts such as cashews, brazil nuts or walnuts are best chopped. Almonds, pine nuts, hazelnuts, pistachios or peanuts can be left whole.

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

4. Add cottage cheese and beat well again until a homogeneous mass is obtained.

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 to the resulting mixture in the blender bowl. Pour 5 - 6 teaspoons of sugar and mix thoroughly until the entire mass is evenly colored.

Then taste the mass, if it turned out to be enough sugar for you, then leave it like that, if you like it sweeter, then add two more tablespoons, or even more, that is, to your liking.

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

8. Line the pasochnik with a double layer of gauze or a dense linen cloth. If there is no pasochnik, then you can use a colander and line it with gauze. In both cases, long hanging edges should remain, they will cover the subsequently laid out mixture.

9. Put the mass in a pastry box and cover with 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 oppression. Also install oppression on the pasochnitsa. Put the resulting structure in a suitable bowl so that the whey flows into it and put it in the refrigerator for a day.

Remove the walls of the mold from the finished holiday dessert, and carefully, so as not to damage, remove the fabric. Put on a plate and decorate as you wish.

A delicious recipe for cottage cheese Easter on custard fudge

Do you know how to make custard fudge? Not? Then read.

We will need:

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

Cooking:

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

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

2. Grind the cottage cheese twice through a sieve. 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, if desired.

3. Remove the zest from half a lemon and then squeeze the juice out of it. Add both to the mix. Stir with a wooden spatula or plastic spoon.

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

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

6. Pour the resulting thick mass directly hot into the prepared cottage cheese and mix thoroughly until a homogeneous mass is obtained.

If you did not find fatty cottage cheese, then after the curd mass has cooled down, you can add 100 g of softened butter with a fat content of 82.5%.

7. Line the pasochnik with a double layer of gauze or a dense cloth. Put the curd mass into it, cover it with the hanging edges of the gauze and put oppression on top, and put the form itself in a bowl where the whey will drain.

8. Put the form in the refrigerator for at least 12 hours, and preferably for a day.

Get the finished treat, remove the walls of the form and gauze, put it on a plate and decorate as you wish.

Awesome Easter from cottage cheese with poppy seed filling without baking

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

It turns out not only incredibly tasty, but also just as beautiful. Pleasant golden color, deliciously smelling ... With such a treat, you will get a real holiday.

What do you think, did you like the recipe? I, for one, liked him very much. And beautiful, and tasty, and fragrant. And since it is prepared without heat treatment, it is also quite fast!

So be sure to check out this recipe.

By the way, you can tint the product not only with turmeric, and the following recipe is just in the subject for this.

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

This is a 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

Cooking:

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

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

3. Then add sea buckthorn juice. Then beat the mass with a mixer so that the consistency and color become uniform.

4. Line a pasochnik or colander with a double layer of gauze and put the curd mass in them. Cover with gauze ends on top and put under oppression, placing a bowl down into which the whey will drain.

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

6. Get the finished Easter, remove the form and gauze, put it on a plate and decorate as you wish.

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

A simple recipe for carrot Easter with cottage cheese

And how do you like the idea to make the recipe more diverse, and add carrots to the base of the festive dessert ?!

We will need:

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

Cooking:

1. Wash, peel and grate the carrots on the smallest grater. Sprinkle with sugar and let stand so that it starts up the juice.

2. Put the pan on a very small fire, put a tablespoon of butter and carrots on it. Simmer until carrots are soft.

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

3. Wipe the cottage cheese twice through a sieve. Then wipe the slightly softened butter and then the limp carrots. She will grind herself and remove the remaining oil from the sieve.

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

5. Put the mixture in a bean box or colander lined with wet gauze, cover with the remaining gauze and put under pressure for at least 12 hours.

Place the mold in a bowl so that the whey flows into it. During the entire time, the product should be in the refrigerator.

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

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

How to cook vanilla cottage cheese Easter without baking

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

We will need:

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

Cooking:

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

2. Put the mass in several layers of gauze and tie in a knot. Suspend and leave for 12 hours so that all the liquid from the glass mass. Place a bowl under the knot. Do not discard the resulting whey, it can be used for cooking,

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

4. Line the pasochnik with wet gauze rolled up in two layers and put the finished curd mixture into it. Cover the form with the hanging edges of gauze, put oppression on top, and put the form itself in a bowl so that the remaining whey merges.

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

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

This is not only the easiest, but also a fairly quick way to cook. No need to wait a day to start eating a delicious treat.

Such a beauty is cooked in the villages, using fatty village cottage cheese and the same cream.

Royal raw Easter in Russian on 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 tsp
• ground cinnamon - 0.5 tsp
• candied oranges - 1 s. the spoon
• raisins - 2 tbsp. spoons
• any nuts - 2 tbsp. spoons

Cooking:

1. Wipe the cottage cheese twice through a sieve. 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 whipped cream and whipped proteins in turn. Stir with a wooden spatula, moving the mass from the bottom up, in one direction.

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

8. Line the pasochnik with gauze or a thin dense cloth, leave long ends.

9. Put the curd mass into it, close it with hanging ends, put a plank on top and put oppression on top. Place in a bowl to drain the whey.

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

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

Delicious custard with boiled egg yolks without shape

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

We will need:

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

Cooking:

1. Boil hard-boiled eggs, cool them and pull out the yolks. Set aside the squirrels, they can be used for cooking.

2. If you are preparing a product with lemon zest, then it must be removed. Remove only the yellow part of the crust.

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

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

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

6. Rub 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 a colander with a double layer of gauze or thick cloth. Line the mold so that long hanging edges remain.

8. Transfer the curd mixture to a colander. Cover it with hanging edges of the fabric, put a saucer of a suitable size on top and put oppression on top.

Place the colander itself in a bowl. From oppression, the released serum will drain into it. Put all this in the refrigerator for 12 hours, and preferably for a day.

9. After the allotted time, pull the bundle out of the colander and carefully remove the gauze.

Decorate the finished Easter to your taste, as your imagination will tell you. Dried fruits, nuts, or millet dyed with bright colors are suitable for decoration.

Easter on curdled sour cream with dark chocolate

Maybe for someone such a dessert will be unusual, as for me personally, at one time. When I first came across this recipe. Yes, as it is not unusual, but they are cooked with chocolate. And the next two recipes will be just with him.

This recipe is also unusual in that we are preparing a treat without cottage cheese, and we will curd sour cream.

We will need:

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

From this amount of ingredients, a rather large Easter is obtained. If you do not need one, then simply reduce the amount of ingredients by half.

Cooking:

1. Put sour cream in several layers of gauze or thick fabric. Tie it in a knot and hang it for 10 - 12 hours so that all the liquid is glassed. Substitute a bowl under the flowing 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 that put 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 put on the stove, on a very slow fire, and even better in a water bath. Our task is to get a thick homogeneous mixture, while it should not boil. During the whole 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-whipped butter. Refrigerate until it becomes butter-like in consistency.

6. Line the pasochnik with a double layer of gauze or dense fabric. Put the resulting mass into it very tightly. Cover with the edges of gauze and put under oppression for 24 hours in the refrigerator. Put the mold in a bowl of a suitable size so that the flowing liquid remains in it.

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

According to this recipe, you can also cook without chocolate, replacing it with any ground nuts. They are placed in the same proportion as chocolate. And vanilla can be replaced with almond essence in this case.

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

Very tender and delicious cottage cheese Easter with white chocolate

A very tender and tasty dessert, which is always a pleasure 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

Cooking:

1. Pour milk into a small saucepan or saucepan and break chocolate into the same place. Put on a small fire and bring to a state until all the chocolate disperses.

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

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

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

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

5. Moisten a thin dense cloth or gauze in two layers with water and line the bean box with it. Leave long ends.

6. Put the curd mixture into a mold, close with hanging ends. And put oppression on top. Put the mold itself in a bowl so that the liquid flows into it. Leave at room temperature for 6 - 12 hours, then remove for another 12 - 24 hours in the refrigerator.

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

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

Today we have already prepared such a dessert on sour cream with chocolate, and now 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 gr
• vanilla - a pinch

Cooking:

1. Thoroughly grind the yolks with sugar 0.5 cups.

2. In a large saucepan, mix fermented baked milk, milk and sour cream. Add yolks and mix everything. Put on a small fire and bring to a boil, while constantly stirring the mass, until the whey leaves. This will take a few minutes of light boiling.

3. Cover the colander with gauze in two layers and put it in a saucepan of a suitable volume. Pour the mass into a colander so that the whey glass into the pan.

4. Leave in this state until the curd mass has completely cooled.

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

Do not pour out the serum, it turns out from it.

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, carefully grinding it until the grains disappear. Add vanilla and mix again.

8. Add sweet fragrant oil to the curd and mix everything thoroughly.

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

Then remove the form, gauze and place the finished treat on a plate. At will, decorate it or leave it as it is.

A simple recipe for making cottage cheese treats with honey

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

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

Cooking:

1. Wipe the cottage cheese twice through a sieve. Use fatty cottage cheese, Easter will turn out more delicious with it.

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

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

4. Then put in a bean bag covered with gauze and in a colander. Cover with gauze ends and put under oppression in the refrigerator, preferably for a day.

Video on how to prepare a dietary cottage cheese Easter according to Dukan

As we have noticed from all the previous recipes, the dessert is prepared from all fatty ingredients, this is fat cottage cheese, and fat sour cream, and cream, and even with the addition of butter. Eat a piece of such a treat and you will gain extra calories for the whole day.

But what about people who do not want these extra calories, and they also celebrate the day of Holy Easter. So here is the next recipe for you.

Even if you are not on a diet, take note of this recipe as well, as the product turns out to be very tasty. And I think you will definitely like it!

And finally, another delicious recipe that will not leave anyone indifferent.

Chocolate curd Easter cooked on sour cream

Yummy prepared according to this recipe is very popular with little kids. They say that it tastes like a kinder - a surprise. Maybe so, as long as the kids like it!

We will need:

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

Cooking:

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

2. Put the saucepan on a small fire and, stirring constantly, bring the mixture to a state until all the chocolate has dispersed.

3. Remove from heat and cool.

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

5. Put in a bean bag or colander lined with gauze. Cover with the edges of the fabric, and put under the press. Put in the refrigerator for 12 - 24 hours.

6. Then remove the form and carefully remove the gauze. Put on a plate and decorate as you like.

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

In order for you not to have even the slightest doubt that you will cook the most delicious Easter, the next chapter will help.

How to cook tasty and proper Easter cottage cheese at home

Easters are raw, custard and baked.

• Raw - prepared without any heat treatment, only from raw products. Therefore, they need the freshest products, especially if you are cooking with eggs.

Eggs must be not only fresh, but also thoroughly washed with soap. Then, so that the smell of soap does not remain, they must be thoroughly rinsed under running water and wiped with paper towels.

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

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

Therefore, such heat treatment is often carried out in a water bath. With it, it is less likely that we will boil 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 and even ice water, right along with the pan.

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

• Baked - cooked in the oven, and very tender. They can easily fall off and lose their shape. They need time to cool completely and only after that they can be pulled out of the mold.

There are also such options:

• simple - prepared with the simplest set of products - cottage cheese, sour cream, sugar and salt
• "royal" - prepared with products that improve the taste and aroma of the product. This and various flavors in the form of vanilla, spices, lemon or orange peel, as well as dried fruits, candied fruits, nuts, chocolate, etc.

General principles for cooking Easter from cottage cheese

For all types of festive treats, there are general principles of preparation.

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

• for the formation of blanks, special forms are used - pasochniki. They are wooden and plastic. As a rule, the letters “ХВ” (Christ is Risen) or other symbols of the resurrection of Christ are squeezed out on the reverse side.

Here it must be said that such a special form symbolizes the tomb of the Lord. That is why Easter has a certain form and special symbolism.

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

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

• the mixture laid out in the form should be covered with the ends of the gauze. Then a plank is placed on it, or some other “platform” on which oppression can be installed.
• the form itself is placed in a bowl, whey will flow into it. It must be drained periodically. The product is considered ready when the 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 freed from the mold, the gauze is carefully removed and decorated in various ways. Decorate with whipped proteins with dyed millet, icing, the same dried fruits, candied fruits and nuts, sprinkle with cocoa, etc.
• treats can be stored in the refrigerator for up to two days

Here is a guide to cooking one of the main Easter treats we got. Hope it's complete. Indeed, in the table of contents, I wrote that here are all the recipes from A to Z. Of course, within the framework of one article, all the recipes cannot be collected, this is understandable. Too many of them, in fact.

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

Let me know in the comments how it turned out! Did you like the article, was it useful for you. Or just put a class or make a 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.

Easter cake and cottage cheese Easter take pride of place on the festive table on this bright day. Each of them has its own story...

According to one version, they began to bake Easter cakes for Easter as a sign that on the day of the Resurrection, believers were waiting in their house for Jesus Christ. He was always allocated the main place at the table, the main treat of which was bread. And this bread was unusual, very tasty and necessarily consecrated.

And in past editions, we've already baked as well. Be sure to look ... In fact, about what they just didn’t write about. They looked at crafts and made postcards. Probably, the entire selection of articles will be useful not only for adults, but also. And today, closer to a significant date April 28, 2019, we decided to please readers with more delicious Easter cakes and, of course, show classic easter recipe.

Curd Easter in its form symbolizes the tomb of the Lord, in which Jesus resurrected. Therefore, the inscription “ХВ” is always made on top, which means “Christ is Risen”, and the sides of the dish are outlined with spears, crosses, flowers and leaves. These drawings symbolize the Torment of Christ and his Resurrection.

In this article, we tried to collect the most delicious and beautiful recipes for Easter cakes and Easter.

Such a cake always turns out. The main thing is to follow all the cooking steps correctly.

Ingredients:

1. 1 kilogram of flour;
2. 7 raw chicken eggs;
3. 3 cups of 250g cow's milk;
4. 1 pack of dry yeast;
5. 2 cups of sugar;
6. 1 pack of butter;
7. A little salt (about 1 incomplete teaspoon);
8. Vanillin sachet;
9. 400g small raisins.

One of the most important secrets of a quality test is the temperature of the products. Take them out of the refrigerator a couple of hours before cooking. Let them lie down in a warm place, waiting in the wings.

The very first step to a successful cake is the sourdough starter. To do this, the milk must be heated on the stove to 36 degrees. You can check the temperature by dipping your finger in it. If you do not feel the difference - remove the milk from the heat. Sprinkle 1 tablespoon of sand and a pack of yeast here. Sift and mix in 500 g of flour. The dough should turn out like pancakes. Put this mixture in a warm, turned off oven for 40 minutes. After a while, she will begin to "boil".

Melted butter (not hot!) Enter into the dough. Divide the eggs into whites and yolks. Mix the first with a mixer with sugar, and the second with salt. Pour everything into the dough. Add vanillin. Stir the mass long and diligently. To facilitate the procedure, you can use a mixer.

Now add the remaining 500 grams of flour and knead a strong dough. As soon as it becomes elastic and does not tear easily, wrap it with a film and put it somewhere warmer for another hour. In the meantime, soak the raisins in warm water, after rinsing it. Once it's soaked, transfer it to a towel.

Knead the raisins into the dough so that it is evenly distributed in its structure. Prepare the baking dishes and preheat the oven to 220 degrees. Half-fold the dough into each of the forms. While the oven is heating, cover them with a towel and let them brew a little more. When you open the towel, you can see how the dough has increased in volume.

Cookies should be baked at medium temperature. Readiness is determined by a golden crust and a baked middle (you can check with a splinter). After they come out of the oven, you can grease the tops with a glaze of beaten egg white with sugar. Before it dries, sprinkle the icing with colored sprinkles.

Curd Easter. Recipe for a classic Easter with cottage cheese

To prepare such a treat, you will need:

1. A kilogram of any fat content, except fat-free;
2. 250 grams of sugar;
3. 450 grams of heavy cream;
4. 5 raw eggs;
5. a pack of butter;
6. 100 g of a mixture of nuts, raisins and candied fruits;
7. vanillin for flavor.

First of all, wipe the cottage cheese through a strainer. You can also use a meat grinder. Add soft butter and vanilla to it.

Break the eggs into a deep bowl and pour sand into them. Beat with a mixer until the sugar grains are completely dissolved. Stir in the cream and put on fire. After boiling, cook for 3-5 minutes until the mass begins to thicken.

Mix chopped nuts and dried fruits with cottage cheese. Combine with egg-creamy mass and knead a single consistency.

Cover the form for Easter with gauze so that long ends remain. Distribute the mass tightly and cover with hanging material on top.

Put the form on a tray or bowl so that the whey does not spread on the table.

Press on top with a load, such as a jar of pickles or water. Place the structure in the refrigerator overnight. The next morning, remove Easter from gauze and decorate to taste.

Recipe for Easter cake with raisins for the bright holiday of Easter (prepared only once a year)

This type of festive bread is prepared only for Easter, once a year. Therefore, the housewives try to cook it tasty and a lot every time. This raisin cake recipe will have guests craving more.

Ingredients:

1. a glass of milk;
2. 4 and a half cups of flour;
3. a pack of dry yeast;
4. 4 tablespoons of sand;
5. 1 tsp salt;
6. 3 raw eggs;
7. half a standard pack of butter;
8. one and a half glasses of raisins;
9. zest from one orange;
10. a little vegetable oil;
11. powdered sugar.

Dissolve yeast in milk and stir until completely dissolved. In a separate, spacious bowl, beat the eggs, pour sugar, salt into them, pour in the melted butter and work actively with a whisk.

Sift 3 cups of flour over this bowl and knead the dough. At this stage, it will be soft and sticky. Then add the rest of the flour and knead the already steep and elastic dough.

While the dough is settling in a warm place, out of direct sunlight, soak the washed raisins in hot water. While it is soaking, grate the peel of the orange.

Raisins and zest are sent to the dough. They need to be thoroughly mixed into it so that they are evenly present in the cake.

Take a voluminous salad bowl and transfer the dough into it. Wrap with a damp towel on top and put in the same warm place for an hour and a half. During this time, it will increase in size. Then it must be crushed with fists.

Take a round baking dish, grease the bottom with oil, and line the edges with parchment paper in a circle. Put the dough inside and let stand in this form for another half hour. It has to "grow up" again.

Bake the cake in the oven at 180 degrees for about an hour. If the top starts to brown quickly, then cover it with parchment on top. Free the finished cake from excess paper and let it cool right in the form for 15 minutes.

Then sprinkle with powdered sugar and set aside to cool again on a flat surface.

Painted Easter cake

Many people in Easter cake prefer a tasty and sweet top. And if at the same time she is very beautiful, then it becomes doubly appetizing.

Ingredients for the painted cake:

1. half a liter of milk;
2. kilogram of wheat flour;
3. half a kilo of rye flour;
4. 5 eggs;
5. half a kilo of sugar;
6. a pack of butter;
7. a pinch of salt;
8. a bag of vanilla sugar;
9. 100 g raisins;
10. 60g pressed yeast.

Separately for glaze and painting:

1. 1 egg white (raw);
2. 1 tablespoon of instant cocoa;
3. about a glass of powder (look at the consistency).

Stir the yeast with 4 tablespoons of sand and remove under the lid for 15 minutes. Beat the eggs and the rest of the sugar with a mixer. Pour warm milk into yeast and remove this union on a warm battery for another 15 minutes, until the top foams.

Add beaten eggs, warm butter, half of the flour and beat with a mixer a creamy dough. Pull off the top of the dish with a film and put it back closer to the heat. The film will create a greenhouse effect and after half an hour the dough will grow in volume.

Then add the rest of the flour and cook up an elastic, not sticky dough. Stir in raisins and leave alone again while you prepare the mold and heat up the oven. Put the dough into molds to a third of its volume and let it rest again. By then it will grow back. Bake Easter cakes at a temperature of 180 degrees for an hour.

Beat the icing sugar and egg white in a separate bowl. Pour a little of the resulting mass and add cocoa to it. Pour the top with white icing, and start drawing with chocolate. This can be done with a brush or a toothpick.

As an addition, you can use fruits or nuts.

Easter cake according to my grandmother's recipe. The most delicious

Grandma's food is the most delicious in the world, every beloved grandson will say. And grandma's pastries generally make you choke on saliva just from the smell. And now we will consider the recipe for Easter cake, as our grandmothers prepared it. Thanks to the fermented milk products included in its composition, this recipe is always a priority.

Ingredients:

1. half a liter of kefir (you can take both low-fat and the fattest);
2. half a glass of sour cream;
3. half a pack of butter;
4. a pack of fast-acting yeast;
5. 3 cups of sugar;
6. a pinch of salt;
7. a kilogram of flour;
8. 5 eggs;
9. 2 sachets of vanillin;
10. some raisins and candied fruits;
11. lemon juice 4 tbsp;
12. some vegetable oil.

Pour yeast, 3 tablespoons of sugar without a slide and half a glass of flour into a saucepan. Pour warm kefir and, after stirring, let stand warm for half an hour.

Combine egg yolks with sugar until it is completely dissolved, and whites with salt.

As soon as the dough has come up, you need to pour sour cream, eggs, soft butter, lemon juice into it and add vanillin.

As soon as the liquid component of the dough is completely mixed, to a homogeneous consistency, flour must be poured into it. Depending on the quality of the products, more flour may be needed, or some may remain. The dough should be soft and elastic, without sticking to your hands.

Pour a few drops of vegetable oil on your palms and mix raisins and candied fruits into the dough. Now he needs to rest warm under a towel for about 1 hour. Prepare the molds and then spread the dough in them halfway. Cover with a towel and let stand for 20 minutes. Meanwhile, preheat the oven to 180 degrees.

Bake the cookies for about an hour, depending on the size of the mold. Spread hot cakes with icing (at your discretion) and decorate to taste.

Easter cake baked in the oven. Real jam

This Easter baking option is suitable for novice housewives who have not yet made friends with pastry skills. To prepare a cupcake for Easter, you will need a small list of products, including a lot of eggs. It is they who will bring the cake closer to the cake both externally and in taste.

Ingredients:

1. 7 eggs;
2. 3 cups flour;
3. standard pack of butter;
4. a glass of granulated sugar;
5. a bag of baking powder;
6. half a glass of raisins;
7. 2 tbsp cognac.

To prepare the glaze:

1. lemon juice - 3 tablespoons;
2. powdered sugar - 1 cup with a capacity of 200g.
3. colored sprinkles for baking.

While the dough is cooking, soak the raisins in warm water. Of course, it must first be sorted out and washed.

Sift the flour into a deep bowl. It's better to do this several times. Add sugar, baking powder and soft butter to it and grind by hand until homogeneous grains. Next up is the eggs.

The secret to the success of such a cake-cake is adding each egg in turn. That is, sending the first egg into the dough, you need to carefully mix it into the mass. And do this with everyone.

Once all the ingredients are in the bowl, add the cognac and soaked raisins. Well, if the latter is a little with the liquid in which he soaked.

Pour the dough into a silicone mold and bake in the oven at 220 degrees for about half an hour.

In the meantime, start preparing the frosting. Make it easy and simple. To do this, mix the powder and lemon juice. The amount of ingredients can be changed depending on the density of the mass. It should turn out like sour cream.

Pour glaze over the finished cake and sprinkle with colored crumbs. It turns out beauty and deliciousness!

On the day of the Resurrection of Christ, only the best treats should be on the table. This is especially true for traditional dishes. What will be your Easter cake, you decide. Also on our website, see a lot of interesting ideas for coloring eggs and decorating the Easter interior.