For the bright holiday of Easter. What to cook for the table, how to cook homemade Easter without baking - we will find out today.

If suddenly you didn't know, let's make it clear: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - for the Easter holiday. The custom of making cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or pascha. By the way, one of the most popular recipes is home cooking.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, for making cottage cheese Easter at home, according to the very first recipes, a special collapsible wooden form was used - a pasochny. Today, pasochnits can be found commercially and from a variety of materials.

The classic recipe for "Royal" Easter (curd)

What we need:

• cottage cheese - 500 g
• egg yolks - 3-4 pcs (or 2-3 eggs)
• sour cream - 200 g
• butter (room temperature) - 100 g
• sugar - 100 g
• vanilla sugar - 1 teaspoon (or 1 tsp vanilla extract)
• raisins - 80 g
• nuts (almond petals or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

The classic recipe for "Royal" Easter (curd): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or wipe it with a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the curd and mix everything well. Add the diced butter and beat the curd mass using a mixer until fluffy and smooth. Pour the curd into a thick-walled saucepan. Put on low heat and cook, stirring constantly, until the first bubbles (i.e. until boiling).

Advice 1. It will be thick at first, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. You should not boil the curd mass for classic Easter, you just need to bring it to the boil.

When the first signs of boiling appear, remove the pan from the heat, put it in a bowl of cold water (ice cubes can be added to the bowl) and stir until completely cooled. The cooled curd mass to be removed for 1-2 hours in the refrigerator so that it thickens.

Add raisins, nuts to the chilled curd base of "Tsarskoy" curd Easter and mix well. Cover the paste box with gauze soaked in water and folded in 2 layers. Put the curd base for the recipe in the jar.

Tip: Instead of a pasta pot, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Bend the edges of the gauze, press down on Easter with oppression and put in the refrigerator for 1-2 days. The bowl must be placed in a plate so that the whey can drain into it.

The recipe for the classic curd raw Easter

• cottage cheese - 500g
• butter - 200g
• sugar - 1 glass
• cream - 1/2 cup
• egg (yolk) - 2-3 pcs.
• raisins (pitted), almonds (chopped) - 1 tablespoon each
• candied fruit, cardamom (ground), vanillin - to taste

So, how to cook cottage cheese easter: Grind butter with sugar until white, adding yolks one by one. Grind the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground and sifted cardamom through a fine sieve. Add cottage cheese, grated through a sieve, raisins, almonds, chopped candied orange peel or grated lemon zest.

Stir thoroughly, add whipped cream, stir from top to bottom, fill the bowl covered with slightly damp gauze with a mass, cover with a saucer, load with a slight oppression, refrigerate. Also among our readers it is very much appreciated, which will undoubtedly decorate your Easter table even more.

Recipe for delicious cottage cheese Easter without eggs (with strawberries)

• cottage cheese (fat content 9%) -450g
• sugar - 120g
• butter - 100g
• salt - 1/4 tsp
• lemon (zest) - 1/2 pc
• dried strawberries - 130g
• vanilla essence - 1/2 tsp

To make cottage cheese Easter without eggs: Fold the fresh curd into cheesecloth, tie a knot and hang it over the sink to make the whey glass, then rub the curd through a sieve to soften the finished curd mass.

Chop dried strawberries in a blender. You will get a homogeneous viscous gruel. Grind softened butter until thick sour cream, add sugar, salt, lemon zest and vanilla essence. Knead a homogeneous light mass with a mixer.

Transfer the butter whipped with sugar to a bowl of cottage cheese. Gently, moving the spoon upwards, mix the cottage cheese with butter. Now you can add the strawberries, stir again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter into a pasochny lined with gauze, place under a press and refrigerate overnight. If liquid forms on the Easter plate, drain it. In the morning, turn the bowl onto a plate and remove the gauze. Look also at WANT.ua for family and friends.

Easter cottage cheese is prepared only once a year, on Maundy Thursday, so that it will stand for the Bright Sunday of Christ. Housewives make homemade cottage cheese and take out special detachable forms in the form of a truncated pyramid - a pasochny, on the walls of which the letters ХВ and Christian symbols are carved. Then the drawings are printed on the finished Easter, and it looks very bright and impressive. Interestingly, cottage cheese Easter is prepared only in the central and northern regions of Russia, and in the South an ordinary Easter cake is called Easter or pascha. The form of Easter is a symbol of the Holy Sepulcher, therefore it reminds Christians of the sufferings and torments of Christ. There is an opinion that this dish is very difficult to prepare, but, as one Russian proverb says, the eyes are afraid, but the hands are doing it. Let's talk about how to make Easter at home so that it turns out not only tasty, but also beautiful and appetizing.

For royal Easter - the best products

When buying ingredients for this dish, it is better not to save money and choose the best and highest quality products. Cottage cheese should be very fresh, not sour, not dry, better than home-made. To do this, pour kefir into the boiling milk in a thin stream and when the curd curds separate from the whey, turn off the heat, close the pan with a lid, let the mass brew and cool. After that, we throw the curd back onto a double layer of gauze laid out on the bottom of the colander, tie a gauze knot and hang it over the sink or pan for about a day. From 3 liters of milk and 3 liters of kefir (they are taken in equal proportions), about 1 kg of cottage cheese is obtained. But the weight of the finished product may vary depending on the quality and fat content of milk and kefir - the higher the fat content, the more cottage cheese will turn out. Also for Easter you may need cream and sour cream 25%, unsalted butter 82.5%, fresh eggs, sugar, honey, condensed milk, chocolate, marmalade, poppy seeds, dried fruits, nuts, candied fruits, berries, mint and spices - it all depends on recipe.

Two ways to cook Easter

Cottage cheese Easter can be made in two ways - cold and hot, which means that Easter can be raw and boiled. For raw Easter, cottage cheese is wiped twice through a sieve or minced in a meat grinder, then all the products are mixed and placed under a press. Boiled Easter is not actually boiled, but heated over a fire, then slowly cooled in a bowl of cold water. Since fresh cottage cheese is not stored for long, it is better to make raw Easter eggs small, while boiled ones can be laid out in large forms - they retain their freshness and pleasant taste longer. By the way, hot cooked Easter is more tender and sweeter.

For the simplest raw Easter, take 2.5 kg of cottage cheese, rub it twice through a sieve, mix 200 g of butter with 1 glass of sugar until the mass turns white and fluffy. Then add 250 g of fatty sour cream there and continue to grind until the sugar grains are completely dissolved. By the way, this is the main sign that it is time to mix the mass with cottage cheese, add a little salt and fill the pasta. We put a saucer with a load on top and send Easter to the refrigerator for 12 hours.

The simplest boiled Easter is made from 300 g of butter, 400 g of sour cream and 4 eggs. The mass is brought to a boil with constant stirring, after which it is mixed with 2 kg of grated cottage cheese. At Easter, a little salt is added, it mixes well and goes into shape. For such recipes, eggs are recommended to be taken fresh, from home-made healthy chickens.

How to make Easter from cottage cheese: secrets and subtleties

If Easter is prepared from store-bought cottage cheese, it is better to first hold it under pressure to remove excess liquid. Housewives who cook homemade cottage cheese leave it hanging for a day, since the whey remaining in the cottage cheese will prevent the mass from hardening in the mold. It is no coincidence that in Russia this dish was called Easter cheese - the cottage cheese should turn out to be quite dense and cut well with a knife.

Liquid sour cream can be laid out in several layers of gauze in a colander and refrigerated. The sour cream should be so thick that a spoon is in it - only in this case the Easter will be stable. The butter should be kept warm beforehand so that it becomes softer, dried fruits should be sorted out well, rinsed and dried, and the nuts should be freed from the skin. If you replace sugar with powdered sugar, raw Easter will be softer and the sugar will not grind on your teeth. For the same reason, all spices should be ground in a coffee grinder or purchased already ground.

By the way, cottage cheese rubbed through a sieve differs in consistency from cottage cheese passed through a meat grinder. In the first case, it turns out to be very delicate, light and airy, in the second case - more viscous and dense.

Before placing the curd mass in the pasta, the bottom is covered with a linen napkin or gauze so that the edges hang out of the mold and Easter can be easily removed. It is better if the fabric is damp, otherwise wrinkles may form, which will ruin the Easter surface. On top of Easter, they cover the edges of the fabric and a wooden board, be sure to put oppression and take out the form in the cold for about 12 hours.

Sour cream Easter with boiled condensed milk

Cooking boiled Easter at home

An unusually tasty Easter, which is soft and at the same time perfectly keeps its shape, your family will certainly like it.

In 500 g of cottage cheese, wiped through a sieve, add 3 yolks, 100 g of sugar, 200 g of sour cream and a little vanillin, knead the mass well and beat in a blender so that it becomes tender and airy. Then cut into pieces 100 g of butter, add to the curd and beat again until smooth.

Now we put the saucepan on the fire and heat it very slowly, stirring constantly. Bring the curd to a boil and let it cool to room temperature in a large bowl of cold water, then refrigerate for 3 hours.

Easter will thicken a little and acquire a pleasant consistency. At this stage, we add 80 g of raisins to it, which is pre-washed and soaked in boiling water for 20 minutes.

We spread the curd mass into a mold, put it in the refrigerator for a day and serve with raisins and marmalade.

Lazy Easter for busy housewives

It happens that there is no time to cook a real classic Easter, but how can you leave your family without an Easter treat? Let's try to cook a quick Easter according to an unusual recipe - it turns out to be very tender and fragrant.

So, thoroughly grind 2.5 kg of sour cream with 10-15 tbsp. l. sugar, add vanillin, 150 g of any toasted nuts and 150 g of dried fruits, well washed and dried. Easter with dried cranberries and pine nuts is especially tasty.

And now we put the fabric in the pan - either 12 layers of gauze, or 4 layers of chintz, or 2 layers of coarse calico. Pour sour cream, collect the corners of the fabric and hang the mass in the refrigerator using a cup holder, a basket with a high handle or other devices - you will have to strain your imagination and be smart. Sour cream should hang for a day, but every 6 hours it is necessary to untie the fabric and mix the contents, since the sour cream thickens on the outside, but remains liquid inside. You cannot put it under the press, otherwise the whole Easter will flow out along with the serum. You can decorate this amazing Easter dessert with grated chocolate, nuts, berries and fruits.

How to serve Easter

Easter cottage cheese can be decorated with gelatinous figurines, pieces of chocolate, candied wedges of berries and fruits. The simplest decor is cinnamon, powdered sugar, cocoa powder, poppy seeds and colorful coconut flakes. For decoration, you can use nuts, dried fruits, fried sesame seeds, rose petals, mint sprigs. Easter looks very nice, decorated with edible beads, flowers and mastic figurines. Dessert can be decorated with whipped cream, especially chocolate, M & M's sweets, confectionery powder, pour over melted chocolate or caramel. Or you can just put a church candle in the middle, because Easter is beautiful in itself. Easter should be cut with a warm knife, constantly dipping it in warm water and wiping it with a napkin so that the pieces are smooth and beautiful on the cut.

Now you know how to make Easter with your own hands, how to decorate it and properly serve it. Do not be afraid of complicated recipes and get ready for a bright spring holiday, when not only nature comes to life, but also our hearts. May your Easter table always be generous, rich and delicious!

If you are looking for an easy Easter cottage cheese recipe that can be prepared quickly and easily, then this is a raw cottage cheese Easter recipe.

It doesn't need to be baked or cooked on the stove, so it's best not to use raw eggs in these recipes.

Or it is necessary to process their shells very well, which also does not give a 100% guarantee.

We offer to make the lightest Easter desserts based on cottage cheese and please your home with them.

This is an easy cottage cheese easter recipe without eggs, very tasty. And even a novice hostess will cope with it.

The number of products can be proportionally reduced by half.

Ingredients:

• 800 g cottage cheese
• 200 g butter
• 1/4 cup caster sugar
• 1/2 cup sour cream
• 1/2 cup raisins

A simple recipe for cottage cheese Easter with butter:

1. Rub the curd through a sieve.

2. Grind it thoroughly with softened butter.

3. Pour icing sugar into the resulting mass, add sour cream.

4. Raisins must be pre-rinsed, steamed for 10 minutes with boiling water, rinsed again and only then put on Easter.

5. Stir everything, transfer to a pasochny, covered with gauze from the inside, put under oppression for a day.

If there is no mold, you can use a colander.

A quick recipe for Easter cottage cheese with condensed milk

Ingredients:

• 1.25 kg of cottage cheese
• 300 g butter
• 250 g sour cream
• 400 g of condensed milk
• 1/2 cup sugar
• 1 cup raisins or candied fruits
• a pinch of vanillin

How to make cottage cheese Easter:

1. Rub the curd through a sieve, add butter, granulated sugar and vanillin, rubbed through a sieve.

2. Grind everything thoroughly, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.

3. Mix the mass well, put it in a pasochny lined with gauze, put oppression on top and put it in the refrigerator overnight.

How to make chocolate easter

Ingredients:

• cottage cheese - 500 g
• butter - 50 g
• sour cream - 0.5 cups
• icing sugar - 50 g
• chocolate - 50 g

Preparation:

1. Grate chocolate and mix with powdered sugar.

2. Rub the curd through a sieve or mince it.

3. Remove the butter from the refrigerator in advance and leave at room temperature to soften.

4. Add sour cream to the grated cottage cheese and stir well.

5. Then add oil and mix again.

6. Add grated chocolate with powdered sugar to the curd mass and mix again until smooth.

7. Cover with gauze moistened with water or a colander and lay out the curd mass.

8. Cover the top with gauze or a napkin, press down with a load and leave it under pressure for 12-24 hours (the bowl itself must be placed on a plate, as the separating serum will drain into the plate).

9. Carefully remove the finished Easter from the mold, remove the cheesecloth, put on a dish and decorate with candied fruit or marmalade.

Easter cottage cheese - cooking recipes.

Easter cottage cheese is traditionally made in the form of a four-sided pyramid, which personifies Golgotha. Therefore, in pre-revolutionary times, every family had a pasochna - a collapsible wooden form of four planks. Now you can hardly find those old pasta boxes, but they began to be released again due to the growing demand. Please note that the letters "ХВ" (Christ is risen) are carved on the inside, as well as traditional images: a cross, a spear, a cane, sprouted grains, sprouts and flowers - symbols of the suffering and resurrection of Christ. All this is imprinted on Easter and gives it a solemn, festive look.

Easter can be raw, boiled and custard. Although they are similar in composition and taste, they are made in different ways. Raw Easter is easier to prepare, but boiled and custard ones are stored longer (in the refrigerator - a week), in addition, raisins can be added to them, from which raw Easter will quickly turn sour.

It is very important to choose cottage cheese for Easter - it must be fresh, dry and uniform. In order for the curd mass to be airy, the curd must be held under oppression so that the glass has excess moisture, and then wiped through a sieve (preferably twice). You should not pass the cottage cheese through a meat grinder - it turns out to be crushed and viscous.

Spices such as cardamom and star anise will give Easter a special aroma. In addition to candied fruits and walnuts, you can also use raisins and almonds.

Church cottage cheese Easter.

There are many recipes for preparing Easter, but do you know how to prepare a real church Easter? We offer you a recipe from a church cookbook, according to which you can cook the most real Easter, juicy and rich, in compliance with all traditions.

Real church Easter is prepared from the following ingredients:

2 kg of cottage cheese
10 eggs
400 g butter
700 g sugar
400 g sour cream
100 g almonds
100 g seedless raisins
vanillin to taste.

Church Easter is prepared as follows:

1. Rub the cottage cheese and butter through a sieve, add eggs, sour cream and mix thoroughly in a large bowl.
2. Place the Easter bowl over medium heat and bring the mixture to a boil, stirring continuously with a wooden spatula to prevent it from burning.
3. Once the mixture comes to a boil, immediately remove it from the heat and refrigerate as quickly as possible while continuing to stir.
4. Add sugar, vanillin, raisins and almonds to the cooled mass, mix well, put in a paste box, tamping the mass tightly, put a saucer with a load on top and refrigerate for a day.

Bon appetit and Happy Easter!
Author Olga Ryvkina

Easter custard recipe.

Easter cottage cheese is a traditional dish on the table on the day of the celebration of Great Easter. A real treat, which is loved by both children and adults, is not difficult to prepare.

To prepare Easter custard custard, you will need:

Fat cottage cheese, 1kg
- butter, 200 gr
- eggs, 5 pcs
- sugar, 200 gr
- vanilla sugar, a teaspoon
- cream 10-20%, 400 ml
- nuts, candied fruits, raisins, 100 gr each

From the products above, you can make 2 Easter passages of medium size (about 12 cm in diameter).

Method of making Easter cottage cheese custard:

Cottage cheese must be passed through a meat grinder or through a fine sieve so that it becomes homogeneous.

Heat the oil a little until soft (do not heat!), Add to the curd.

Beat eggs separately with sugar and vanilla sugar, add cream, stir everything until smooth, put on a low heat. Bring the mixture to a boil, stirring constantly - the mass should thicken a little.

The egg mixture remains to cool, at this time we mix the curd-oil part with candied fruits, raisins and nuts. Of course, all dried fruits must first be washed and dried, and finely chopped if necessary.

Then all the components are mixed, Easter is laid out in a special form for Easter, in which there are holes for the excess liquid to drain, previously lined with gauze (you can use a colander). The gauze should be folded in several layers, the edges should certainly hang from the edges of the dish. When Easter is laid, the edges of the gauze are wrapped, the form is placed in a certain container, larger in size - you need to install a load on top, and the serum will drain from Easter.

The form in the dishes, along with the load, is sent to the cold for 12 hours. After this time, the gauze unfolds, the form is turned over, the Easter cake is removed from it onto a plate. You can decorate the dish with candied fruits and nuts.
Author Tamara Chumakova

Choux Easter "Delicate curd".

Choux Easter "Delicate curd" is prepared from the following ingredients:

Market cottage cheese - 500 g
egg yolks - 2 pcs.
sugar - 0.5 tbsp.
milk - 2.5 tbsp.
butter - 100 g
vanilla sugar - 1 tsp
multicolored candied fruits - 100 g
chopped walnuts - 2 tablespoons

How to make a delicate custard Easter:

1. Squeeze the curd through two layers of cheesecloth, then rub through a sieve.
2. Mash the yolks with sugar, pour in the milk. Place the mixture in a water bath and heat, stirring occasionally, until it thickens (not boiling).
3. Pour hot mixture into a large bowl, add butter, stir. Add vanilla sugar, candied fruits and walnuts. Stir again.
4. Add cottage cheese to the mixture in small portions, stirring thoroughly each time.
5. Fold the mass into a gauze bag and hang for 10-12 hours.
6. After that, transfer the curd mass to the pasochny, give it the desired shape and decorate.

The recipe for raw Easter in the old way.

For all Christians, Easter is a great holiday, but Orthodox Christians especially love and revere it. The onset of Easter marks the end of Lent, therefore, it is customary to prepare a large number of a wide variety of dishes for the Easter table.

However, Easter also has the main attribute - it is cottage cheese Easter or Easter cake and colored eggs. In former times it was difficult to imagine a festive Easter table in an Orthodox family without Easter cottage cheese, sometimes even of several types. The main component of this dish is mashed cottage cheese, which is mixed with butter, sour cream or cream, eggs and sugar, and vanillin (vanilla sugar) is added for flavor.

The recipe for raw Easter in the old-fashioned way requires high quality products: cottage cheese - only fresh, not sour, it must be kept under pressure to glass excess whey; butter should be unsalted, soft and plastic; sour cream and cream are taken with a 30% fat content, and granulated sugar is fine and white.

The old recipe for raw Easter also requires that the curd be thoroughly rubbed through a sieve to avoid grains in Easter. The butter must soften at room temperature, for which it must be removed from the refrigerator 1.5-2 hours before cooking Easter. Under no circumstances should you dissolve the oil when heated.

Raisins, candied fruits and dried apricots, which are usually added to Easter cottage cheese, must be thoroughly washed and dried. Sometimes cardamom and star anise are also added for aroma, which must be ground very finely.

To cook raw Easter in the old way, you will need:

Cottage cheese - 800 g
egg yolks - 4 pcs.
heavy cream - 1.5 tbsp.
sugar - 150-200 g
butter - 200 g
salt - a quarter teaspoon
vanillin
raisins, chopped candied fruits and dried apricots - 1 tbsp.

An old-fashioned raw Easter is prepared like this:

1. Thoroughly rub the curd through a sieve.
2. Whip the cream with half the sugar.
3. Whisk the softened butter with the remaining sugar, yolks, vanilla and salt.
4. Very thoroughly mix the cottage cheese with the oil mixture, adding raisins, candied fruits and dried apricots (optional).
5. When the consistency of the mass becomes homogeneous, add the cream and mix again.
6. Line the form for Easter (pasochnitsa) with slightly damp gauze, lay out the curd mass, covering it with the edges of the fabric on top, put the load on top and refrigerate for 6-8 hours.
7. Free the finished Easter from the form and decorate as desired.

Easter cottage cheese with semolina.

It is difficult to imagine the Easter holiday without the traditional Easter cake on the table. Over the years, many recipes have appeared that have turned it from simple raisin bread into a delicious muffin or casserole. Easter cottage cheese with semolina is prepared very simply and quickly, but even the most capricious gourmets will appreciate its taste. The curd contained in it makes it not only very tasty, but also healthy.

Easter cottage cheese with semolina is prepared from the following products:

Soft cottage cheese - 600 g
semolina - 10 tablespoons
eggs - 4 pcs.
butter - 100-150g
lemon - ½ pc.
vanillin or vanilla sugar - to taste
sugar - ½ tbsp., but more is possible
salt to taste
soda - ½ tsp or a little less

Easter cottage cheese with semolina is prepared like this:

1. Rub the cottage cheese.
2. Separate the whites from the yolks. Beat the whites separately with a pinch of salt.
3. Beat the yolks, cottage cheese, sugar and vanilla sugar or vanillin, slowly add the melted butter, whisking the mixture. After that, add the whites, continuing to beat. If the dough turned out to be too liquid, then add semolina, if too thick - milk.
4. Pour the finished dough into prepared molds. They can be greased with oil, but it is better to use parchment paper - it will be easier to pull out, and the calorie content of the dish will not increase.
5. In a preheated oven, bake at 180-200 degrees for about 50 minutes. 10 minutes before the end of baking, reduce the temperature in the oven to 160 degrees.

Easter cottage cheese with semolina turns out to be rather soft and crumbly. It can be served like a traditional Easter cake, covered with beaten egg fondant with powdered sugar. The fondant can be different, its choice depends on the desired result. We offer you some simple recipes that will help you make your Easter cake beautiful and festive.

If you want the fudge to be soft and not set or break when cutting the Easter, beat the whole egg with sugar until the sugar is completely dissolved.

The hardening white fondant can be prepared with egg whites (1 pc.), Powdered sugar (50 g) and lemon juice (1 tablespoon). First you need to beat the whites, and then gradually add the powdered sugar and lemon juice. In order for the fondant to lay down evenly and quickly set, it must be applied on a still warm Easter.

You can replace the fondant with white icing, for the preparation of which you will need 100 ml of milk, 100 g of sugar, 1 tsp. cognac (liquor). All ingredients are dismounted and cooked over low heat until the mixture begins to resemble syrup. After being applied to the cake, the syrup hardens, turning into a glaze.

We hope our recipe will decorate your table and bring pleasure to you and your loved ones. In addition, Easter cottage cheese will not harm the figure at all, since its calorie content is only 177 kcal per 100 g.

Royal cottage cheese Easter.

Almost every housewife has her own favorite recipe for cooking Easter. There are many varieties of them: royal, pink, chocolate, nut, Easter with raisins, and so on. There is no way to list all the diversity. The main ingredient of real Easter is cottage cheese. Easter cakes are sometimes called Easter, but this is not true.

It is better to cook the cottage cheese yourself, then the Easter will be tastier. Homemade cottage cheese can be made from store-bought milk. You can prepare cottage cheese in various ways, but the main thing is that it is not very sour, dry, and at the same time without grains. In addition to cottage cheese, sour cream, eggs, butter and sugar are put on Easter. Products must be the freshest, sour cream - thick and fatty. Additional ingredients can be raisins, candied fruits, nuts, dried apricots, prunes, lemon peel, cardamom, vanilla, cocoa, cinnamon.

To prepare royal cottage cheese Easter, you will need:

Curd - 1 kg
eggs - 7 pcs.
sour cream - 400 g
sugar - 250 g
vanillin - 1 packet
butter - 200 g
raisins - 150 g
almonds - 100 g
dried apricots - 100 g
hazelnuts - 100 g

How to cook Easter royal cottage cheese:

1. We take soft, lump-free cottage cheese, rub through a sieve twice.
2. Add sour cream, softened butter, sugar and vanillin to the curd. We mix everything.
3. Put the pan with the curd mass on the fire and stir constantly until it becomes homogeneous and begins to puff.
4. Then add eggs to the curd mass - one at a time, stirring the mass well each time.
5. Wash dried apricots and raisins and pour boiling water for 15-20 minutes. Then we dry it. Add to the curd mass, mix.
6. Lightly fry the hazelnuts and almonds and grind. Add to the curd mass, mix.
7. We take a sieve (or a pasochny or another form for Easter), cover it in two layers with gauze and pour out our curd mass. We wrap the edges of the gauze crosswise and put under oppression, then in the cold for a day, at least.

Royal curd Easter.

To make the Royal Curd Easter, you will need:

Cottage cheese - 500 g
chicken eggs - 2-3 pcs.
sour cream - 200-250 g
icing sugar - 70-100 g
butter - 100 g
candied fruits - to taste
almonds to taste
raisins to taste

How to make a royal cottage cheese Easter:

1. So, we start by rubbing the cottage cheese through a sieve, or twice passing it through a meat grinder. Then we put a thick-walled saucepan on a slow fire and melt the butter in it. As soon as it becomes soft, add the cottage cheese to the saucepan and stir the mass vigorously until it becomes thinner. Then add sour cream to the curd mass and stir everything thoroughly again.
Once again, we draw your attention to the fact that the fire should be minimal.
2. Already in the last turn, we begin to gradually add (one at a time) chicken eggs. Again, stir the mass well until a homogeneous consistency is formed.
We continue to "cook" the curd mass over low heat, without leaving the stove and constantly stirring the mass so that it does not burn.
3. As soon as the mass begins to boil, remove the pan from the heat and put it on ice or in very cold water. Stir the mixture until it cools completely. After that, add powdered sugar and vanilla sugar to it. Mix everything thoroughly again and let stand for about 10 minutes.
4. At this time, we prepare the form for Easter: moisten it with plain water, and then cover it with a cotton napkin or gauze (while the edges of the gauze must be bent). We spread the prepared curd mass into the form and cover it with gauze. We put Easter in a cold place under oppression for at least 12 hours (therefore, it is best to do all the above preparations in the evening, in order to leave the paste overnight). At the same time, do not forget to substitute a plate for Easter so that the whey drips into it.
5. Carefully remove the finished Easter from the mold, fold back the edges of the gauze and spread the Easter out on a beautiful large dish. From above, carefully decorate the cottage cheese Easter with candied fruits, marmalade and raisins. You can also use whole kernels (almonds, walnuts, etc.).

Baked cottage cheese Easter.

To cook baked cottage cheese Easter, we need:

Cottage cheese - 600 g
starch - 40 g
eggs - 6 pcs.
sugar - 7 tablespoons
chocolate - 100 g
raisins - 25 g
candied fruits - 25 g
almonds - 10 g
vegetable oil - 1 tsp
bread crumbs - 1 tablespoon

How to cook baked cottage cheese Easter:

1. Prepare the curd. For cooking, you need to take fresh, fatty, crumbly cottage cheese. Put it in cheesecloth, tie it up, put it in a colander and put the load on top. Substitute a plate under the bottom where the liquid will drain. Leave in this state for 12 hours, then excess liquid will leave the cottage cheese.
2. Soak the raisins in a glass of warm water.
3. Rub the prepared cottage cheese through a sieve, the result will be an air mass.
4. Drain water with raisins and mix with starch.
5. Add raisins with starch to the curd, mix everything thoroughly.
6. Separate the yolks from the whites, add 4 tablespoons to the yolks. sugar and mix with a whisk.
7. Add the resulting yolk mass to the curd, mix.
8. Mix the proteins and the remaining sugar. Beat the mixture until firm foam, I beat for about 10 minutes.
9. Gently add the proteins to the curd.
10. Grease a baking dish with vegetable oil. Sprinkle it with bread crumbs.
11. Heat the oven to 180 ° C.
12. Put the curd mass into a mold and bake for 1 hour at 180 ° C.
13. We take out the finished Easter, cover it with a towel, let it cool.
14. Carefully remove the Easter from the mold.
15. Let's prepare our decoration: melt the chocolate in a water bath, add a spoonful of water there.
16. Pour melted chocolate on top of Easter, lay out almond and candied fruit leaves.

Our baked cottage cheese Easter is ready.

Tip: You can add candied fruits directly to Easter, and leave only chocolate and almond leaves for decoration.
Author Julia Golubko

Raw curd Easter recipe.

This delicious raw cottage cheese Easter recipe is different in that you don't need to cook anything too much - with a minimum of time, you will get an excellent holiday dish.

To prepare Easter cottage cheese, you will need:

Cottage cheese, 500 grams
- butter, 200 grams
- granulated sugar, 200 grams
- cream, 100 ml
- egg yolks, 2-3 pcs
- almonds, raisins, candied fruits, 1 tbsp. spoon
- cardamom, vanillin, to taste

Method of preparing Easter curd raw:

1) The butter should be softened (do not heat!), Rub thoroughly with sugar.

2) Gradually, one at a time, add the yolks to the mass. Grind the mixture until all the sugar grains disappear.

3) Add cardamom, vanillin, your favorite spices - to taste.

4) Rub the cottage cheese a couple of times through a sieve so that it becomes even, without lumps, mix with the egg-oil part.

5) Gently stirring, add candied fruits, nuts, raisins.

6) Whisk the cream, carefully add it to the rest of the mixture, after which we transfer the raw curd cheese into a mold, put the oppression on top, and send it overnight in the cold.

This recipe for making Easter cottage cheese is simple, nevertheless, the dish turns out to be delicious - after all, this is a classic.

Easter cottage cheese with chocolate.

Thanks to the chocolate, this recipe will surely please your children, especially those with a sweet tooth.

To make chocolate cottage cheese Easter you will need:

Sour cream - 800 g
chocolate - 200 g
eggs - 6 pcs.
sugar - 350 g
cream - 100 ml
butter - 400 g
cottage cheese - 200 g
vanilla sugar - 5 g
almonds - 70 g
lemon juice - 1 tablespoon
icing sugar - 300 g

This number of products is designed for 16-18 servings, if you plan to make fewer servings, then reduce the number of products, while maintaining all proportions.

Easter cottage cheese with chocolate is prepared like this:

1. Put the sour cream on cheesecloth, twist it and hang it for several hours - this is necessary for the glass to have excess liquid. While the whey is draining, we divide the eggs into yolks and whites.
2. Three sha of a fine grater chocolate, beat the yolks with sugar, vanilla and chocolate, add the cream. We put the resulting mixture in a water bath, stirring, let it boil, and then cool.
3. Cut the butter into small pieces and let stand at room temperature for 10-15 minutes to soften. After that, mix it with the settled sour cream, egg-cream mixture and beat.
4. Finely chop the almonds (you can grind in a blender), rub the cottage cheese until smooth, mix all the available ingredients, beat with a mixer.
5. Prepare the forms for Easter, line them with gauze in several layers. Put the resulting mass into the forms, cover with the ends of gauze, put the load on top and refrigerate. Easter will be ready in 24 hours.
6. Prepare the icing: beat the egg whites with powdered sugar and lemon juice to form a thick white foam. Cover Easter with this icing, sprinkle with grated chocolate, let it freeze. Easter is ready!

Easter prepared in this way looks very beautiful and elegant, but you can turn on your imagination and make it even brighter. For decoration, you can use fruits or dried fruits, caramel and lemon zest, in a word - whatever your heart tells you. Put your soul into Easter cottage cheese with chocolate, then it will bring a lot of joy to you and your loved ones.

Easter cottage cheese with condensed milk.

To cook Easter cottage cheese with condensed milk, we need:

Cottage cheese - 800 g
sour cream (42%) - 200 g
raisins - 150 g
condensed milk - 380 g
vanilla sugar - 1 tsp

How to cook Easter cottage cheese with condensed milk:

1. Soak the raisins in a glass of warm water, leave for half an hour.
2. Rub the cottage cheese through a sieve (twice), you can also use a meat grinder. The curd will become fluffy and fluffy.
3. Add sour cream to the curd and mix everything thoroughly with a blender.
4. Add condensed milk and vanilla sugar. I added 1 g of vanillin instead of vanilla sugar, as it was not found at home.
5. Beat the resulting mixture until smooth. Let's try, maybe you like it sweeter, then add some more sugar and stir.
6. Drain the raisins and dry them a little.
7. Add raisins to the curd mixture and mix.
8. Put the pasta on a plate so that the whey from the cottage cheese drips into it.
9. Lay out the pasta with damp gauze, folded in several layers.
10. Transfer the curd mixture to the pasochny, smooth it and press lightly, then gently fold the edges of the gauze.
11. On top we put a load, I put a small closed jar of water.
12. We put everything in the refrigerator for 12 hours.
13. We take out, remove the gauze from above and gently turn it onto a dry plate, remove the gauze from Easter.

Easter cottage cheese with condensed milk is ready. You can decorate it as you wish, I used regular sugar topping, which is sold in all stores.

Tip: Instead of ordinary condensed milk, you can take boiled condensed milk, you will also get a beautiful Easter, but with a slightly different taste!

Easter cottage cheese without eggs.

Easter cottage cheese without eggs is an unusually delicious and sophisticated type of Easter. It is light, quick and easy to prepare, the only catch is that you need to prepare such Easter in advance, because it must necessarily stand under oppression for at least a day. This dessert will appeal to both children and adults, besides, it is very useful.

A few tips for making delicious Easter cottage cheese:

Cottage cheese should be taken dry for Easter, it is best to put it in cheesecloth at night and hang it so that the glass has excess liquid, then the Easter will turn out to be dense and will set better;
cottage cheese must be wiped through a sieve during the preparation of Easter at least twice;
it is better to use not granulated sugar for cooking Easter, but powdered sugar, then Easter will turn out to be more tender;
it is better to take fat sour cream for cooking Easter;
if you do not have a special pasochny, you can take another plastic form or a plastic bucket and make holes in the bottom with an ordinary awl to drain the liquid;
additional components can be put in Easter - dried fruits (dried apricots, raisins, prunes, candied fruits), nuts. They will make Easter not only tasty, but even more useful;
Easter must be allowed to stand in the cold under oppression for at least 12 hours so that it becomes dense and keeps its shape well.

To make cottage cheese Easter without eggs, you will need:

Cottage cheese - 650 g
powdered sugar - 250 g
sour cream - 200 g
butter - 250 g
vanillin
raisins - 80 g
dried apricots - 80 g
prunes - 80 g

How to cook cottage cheese Easter without eggs:

1. Scroll the cottage cheese through a meat grinder, but it is better to rub it through a sieve (2 times), because after a meat grinder it can become crumpled, crushed and viscous. And cottage cheese rubbed through a sieve will be lush, airy and saturated with air. Then add softened butter and mix.
2. Wash dried apricots, raisins and prunes and pour boiling water for about 15-20 minutes. Then cut dried apricots and prunes into pieces.
3. Mix vanillin with powdered sugar and add to the curd mass.
4. Add sour cream and mix in a blender.
5. Add dried apricots, prunes and raisins, mix again.
6. Prepare the pasochny (if it is not there, you can use a sieve, colander). We cover the form for Easter with gauze in 2 layers and put it in a container (you can in a plastic bowl).
7. We spread the curd mass in a pasochny, press well. We wrap the ends of the gauze on top in a criss-cross pattern and put the load. If you are using a different mold, place a deep bowl under the bottom to drain the liquid. We put Easter in the refrigerator for 10-15 hours.
8. Easter is ready!

Puff pastry curd.

I propose to prepare an original Easter cottage cheese for Easter from three layers, consisting of curd mass and additives - raisins are mixed in the first layer, cocoa powder in the second, and nuts in the third. It turns out very beautiful, and most importantly - delicious!

To make Easter puff pastry, you will need:

Homemade cottage cheese - 1 kg
eggs - 3 pcs.
butter - 200 g
gelatin - 40 g
milk - 2 tbsp.
sugar - 1.5 tbsp.
cocoa powder - 3 tablespoons
nuts - 3-4 tablespoons
raisins - 3-4 tablespoons
vanillin - to taste

How to cook puff cottage cheese Easter:

1. Soak gelatin in ½ glass of cold water, leave for 30-40 minutes to swell.
2. Heat the milk and dilute the gelatin in it.
3. Beat eggs with a little sugar.
4. We take homemade cottage cheese, choose oily and fatter. Wipe through a sieve, rub with sugar and softened (not on fire!) Butter. Add eggs. Mix well and beat with a mixer.
5. We continue to whisk the cottage cheese and at the same time pour in the milk and gelatin. Beat until smooth and fluffy.
6. Pour boiling water over the raisins.
7. Chop the nuts.
8. Divide the whipped curd mass into 3 parts. Add steamed raisins to one part, chopped nuts to the second, and cocoa powder to the third.
9. Grease the form for Easter with butter. We spread the curd mass in layers: first, the curd mass with raisins. We place the mold in the refrigerator for solidification, for 40-50 minutes. Then - the mass with cocoa, put it back in the refrigerator to solidify. And the top layer is a mass of nuts. Place in the refrigerator to set for about 2-3 hours.
10. Remove the frozen Easter cottage cheese from the mold by dipping the mold into hot water and quickly turning it over onto a plate.
11. Decorate Easter with candied fruits, raisins and nuts.

Prep time: 30-40 minutes
Cooking time: 40-50 minutes
Setting time: 2-3 hours
Servings: 6-8

Easter cottage cheese with pieces of chocolate.

To make cottage cheese Easter with pieces of chocolate, we need:

Cottage cheese - 400 g
eggs - 2 pcs.
butter - 180 g
sugar - 100 g
dark chocolate - 50 g
cream (30%) - 100 ml
cinnamon - 1 tsp
cocoa - 2 tsp

How to make cottage cheese Easter with chocolate pieces:

1. Let's boil the eggs. Let's separate the whites from the yolks. We only need yolks for Easter cottage cheese.
2. In a separate bowl, combine the yolks, melted butter and sugar. We'll rub it thoroughly.
3. Add cottage cheese and cinnamon to the mixture. Mix with a blender.
4. Cut the chocolate into small pieces.
5. Put the chocolate in the curd mass and mix gently.
6. Cover the pasta with damp gauze or muslin.
7. Put the curd mass into the mold, cover it with gauze.
8. Put a small load on top and refrigerate for at least 4 hours (I left Easter in the refrigerator overnight). Do not forget to place a deep plate with a larger diameter under the bottom of the form so that the liquid flows down into it. It is desirable that the resulting whey does not come into contact with the curd Easter. It is best to check and drain the whey periodically.
9. We take out the finished Easter from the pasochny, carefully remove the gauze.
10. Sprinkle cocoa powder over Easter using a sieve.

It turned out to be a curd Easter with pieces of chocolate and chocolate sprinkles. A very bright and unusual taste that will appeal to both children and adults.

Easter cottage cheese recipe with boiled yolks.

To prepare Easter cottage cheese with boiled yolks, you will need:

Fresh cottage cheese, 600 grams
- butter, 200 grams
- powdered sugar, half a glass
- cream, 400 ml
- boiled yolks, 7 pieces
- vanillin or other spices, to taste

Method of cooking Easter cottage cheese with boiled yolks

Cottage cheese, as in many other Easter recipes, should be rubbed through a sieve so that it becomes even, without lumps. We mix cottage cheese with butter and yolks.

Whip the cream with powdered sugar, add them to the curd mass. We mix everything thoroughly, put our cottage cheese Easter with boiled yolks in a mold, put oppression, send it for 12 hours in the cold.

Easter cottage cheese and sour cream with boiled condensed milk

To cook Easter cottage cheese and sour cream with boiled condensed milk, you will need:

Cottage cheese - 500 g
sour cream 20% - 500 g
condensed milk - 400 g
butter - 150 g
lemon - ½ pc.
dried fruits and candied fruits - 1 tbsp.
sugar - 7 tsp

How to cook Easter cottage cheese and sour cream with boiled condensed milk:

1. We need dairy products (cottage cheese, sour cream and butter) at room temperature, so if they are in the refrigerator, we take them out in advance.
2. Put softened butter in a blender bowl, add sour cream and whisk. Then add the curd and whisk again.
3. Condensed milk we need 1 jar (400 grams), boiled.
4. Rub the zest of half a lemon, we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice.
5. Add condensed milk, zest and lemon juice to the blender bowl. Beat until the mixture is evenly colored. We taste the resulting mass. If you think it isn't too sweet, add sugar to your liking.
6. For the recipe, we take such dried fruits: dried apricots, prunes and dates. We wash them, if they come across large enough - cut into the size of a raisin. Add dried fruits and candied fruits to the curd mass and stir gently with a spoon.
7. Cover the Pasochnitsa with a thick cloth. If you do not have a sausage maker, use a colander by placing it on a bowl or saucepan. Cover the colander with a thick cloth so that there are large hanging edges.
8. Pour the curd mass into a bowl (or colander), cover it with the edges of the fabric. Cover the top with a saucer that is suitable in size, and put a load on it (you can use a three-liter jar of liquid).
9. We put in the refrigerator for a day.
10. Unfold the frozen Easter and turn it over onto a dish. We remove the matter.
11. Decorate Easter to your taste.
12. Cut the Easter, preferably with a warm knife, for this we dip the knife into warm water and wipe it with a napkin. Then we make a cut. We warm up the knife before each next cut.
13. We serve our curd-sour cream Easter on the table chilled.

Easter cottage cheese with candied fruits.

To make cottage cheese Easter with candied fruits, you will need:

Cottage cheese - 1 kg (just before cooking, you must evaluate the dryness of the cottage cheese used)
eggs - 3 pcs.
sugar (powdered sugar) - 200 g
candied fruits - 300 g
vanilla sugar - 2 sachets
cream - 100 ml
candied fruits and marmalade for decoration - to taste

How to cook cottage cheese Easter with candied fruits (for 6 servings):

1. If the curd is wet, it must be transferred to any thin cloth (or cheesecloth folded in two layers), the cheesecloth or cloth must be tied in a knot and the curd must be hung over a plate in order to drain the whey out of it. Then it is necessary to rub the cottage cheese through a sieve, preferably twice. The result should be an airy and crumbly curd mass.
2. Then we separate the whites from the yolks and then grind the yolks with sugar in a water bath until a pale cream color. It is imperative to make sure that the yolks do not stick to the bottom of the dish.
3. Cottage cheese is mixed with vanilla sugar and candied fruits. And again, everything mixes well.
4. After mixing add 1 tablespoon of cream, 1 tablespoon of softened butter and 1 tablespoon of yolks. Again, everything is thoroughly mixed, until the curd mass becomes completely homogeneous.
5. A special form for Easter cottage cheese (we mentioned it above) is placed upside down in a plate and laid with a double layer of gauze, part of which should remain outside the edges of the form.
6. Then the curd mass is transferred into this form. The ends of the gauze are laid on top of the cottage cheese, a plate or saucer is placed on them, and a small weight (about 500-800 g) is placed on top. Excess whey will flow out through a special hole in the top of the mold.
7. After that, the form is removed overnight (or about 12 hours) in the refrigerator.
8. Ready-made Easter is decorated with candied fruits or marmalade.

Bon appetit and Happy Easter!
Author Elena Pevnaya

Curd Cheese Easter with boiled yolks.

Easter turns out to be very tender, "melting" in the mouth, and the consistency is dense, the taste and smell are wonderful
Recipe from S. Sakharova's book "Home cook, or Kalinkin's notes for novice cooks". There she is called "Cheese Easter",

Ingredients:

Cottage cheese (better than homemade) 800 gr
yolks from boiled eggs - 8 pieces
butter 200 gr
granulated sugar - 1 glass + 1 table. spoon
nuts or almonds - 100 gr
raisins - 2-3 tablespoons. spoons
candied orange fruits - 2-3 tablespoons
very thick homemade cream - 1 glass

Preparation:

Rub cottage cheese and boiled yolks through a sieve. 1 cup sugar, rubbed with butter, add to cottage cheese and yolks, grind until pasty. You can also use a mixer. Raisins, washed, steamed and dried, finely chopped nuts with a knife (do not crush or grind walnuts with a mixer to avoid the release of nut oil), mix finely chopped candied orange peel fruits with the curd mass.

Spread the inner surface of the assembled pasta with clean boiled gauze and fill the bowl tightly with the curd mass. The gauze must be clean, must be boiled. If you just rinse the new gauze, then an unpleasant smell will remain and the cottage cheese will absorb this smell and some kind of aftertaste for Easter.

Boil a glass of very thick, preferably homemade, cream with 1 tablespoon of sugar, let it cool slightly and pour the curd mass on top. Since there is a problem with homemade cream (they practically do not sell), I often cook without cream. It happens that there is little space left in the paste box after filling with the mass and not all the cream is placed. Another time I will add a little warm cream to the curd mass until filling. But according to the book - it is poured from above after filling into the pasochny. If you add to the mass still in the bowl, then mix. If there is already a mass in the pasochnitsa, then I simply pour it on top (carefully pour it in a thin stream over the entire surface) and do not stir.
Put a plate on top (mine is made of plywood) and, having tipped the pasochny with its narrow end, into a saucepan (should not reach the bottom), place in the refrigerator. Put the load.
Disassemble the paste box before serving. Cover the rest with damp gauze and leave in the refrigerator.

Every year the entire Christian world celebrates the great holiday of Easter. Each element of the festive table is a symbol, and three components - colored eggs, cakes and cottage cheese Easter - have become traditional in Orthodox countries. It is Orthodoxy in modern Christianity that is the keeper of the traditions of the Easter festival, both in the spiritual and in the culinary sense. The Easter table, if you look at it from a gourmand point of view, is rather poor: colored eggs, Easter cake, and sweet curd mass. If you look at the festive table with the eyes of a person who has fasted for 40 days and observed the strict Orthodox rules of abstinence, then these three dishes will be a feast. And this often happens, because Easter cake made of the best ingredients from the freshest cottage cheese and with aromatic tea plunges the fasting person into culinary delight, which, however, cannot be called gluttony. This ascetic feast is the basis of the Orthodox attitude towards the Easter holiday, where it is not the quantity that is important, but the quality and symbolism of food. Although Great Lent is over, meat and fatty meals are still discouraged, so as not to destroy the bright mood of the faithful, created during the 40 fast days.

The custom of painting eggs for Easter most likely comes from the legend of the sermon of Mary Magdalene. When Mary appeared before the emperor of Rome Tiberius and told about the Resurrection of Jesus Christ, he laughed and said that he believed in this as well as that the chicken egg lying in front of him would turn red. After a moment, the egg turned red. This miraculous transformation of an ordinary egg into red is considered by believers to be proof of divine power. In memory of this, chicken eggs are painted on Easter. According to other versions, the egg is a symbol of a new life, a miraculous transformation, and even a model of the Universe.

Kulich is essentially bread that symbolizes food in every sense. Festive Easter cake, of course, is far from black bread and is a delicious cake, rather like a cake. Easter cakes are often made with raisins and cottage cheese. Easter cake is made from the best ingredients. It should be truly festive and very different from the usual everyday food. On Easter cakes, spread dough or write in another way two letters - ХВ, which means Christ is Risen!

Curd mass or Easter is another element of the festive table. There are versions that the curd masses, like the curd itself, are one of the most ancient sacred foods associated with fertility and the worship of fertility deities. Numerous rituals of antiquity (the spring ceremony of greeting the earth, the first plowing of the field) were carried out with the use of cottage cheese and other dairy products, which had a symbolic meaning. Curd is more than food; it is the best thing in milk, its essence, the most nutritious and beneficial for humans. And grated cottage cheese, and even with sugar and the best butter, is the highest gift of nature. For the common man in the past, such luxurious food was available only once a year, so it was made for a very long time and from the best products. With the adoption of Christianity, traditions gradually changed, and the meaning of the symbol was lost in the pagan past. The main thing remained - on Easter, on the most important holiday in Christianity, treats were made with special care and love. Easter cottage cheese was consecrated in churches and had the essence of "blessed" food.

Until the 18th century, curd masses were loose and were not even made from curd. Rather, it was sour milk that was collected by the whole village and fermented. Since the 18th century, hard cottage cheese, cream or butter, eggs, sour cream and sugar have been used to make Easter. In addition, it was allowed to include in Easter nuts, candied fruits, raisins and spices - the most expensive overseas products. Initially, Easter was in the form of a truncated pyramid. In addition to being a symbol of Golgotha, the truncated pyramid is also the strongest ancient symbol of the pursuit of perfection. In almost all ancient cultures, there are buildings that look like a truncated pyramid. Even the legendary Egyptian pyramids were originally truncated. According to many scientific, unscientific, religious and mystical theories, this form concentrates energy, and in the Orthodox sense - the grace of God.

All curd masses can be divided into two types: raw and custard or, in another way, heated. Technologically, raw pastes are quite simple: the cottage cheese is thoroughly ground through a sieve, becomes fine and crumbly, then mixed with the rest of the ingredients. A distinctive feature of the method is a long and thorough grinding of cottage cheese. This part of the process is the most important. The sequence of mixing the products is also important.

The second type of pasta is custard. In them, all the products are mixed, and then boiled or simmered over low heat for about an hour. Sometimes raw products are also added to the finished mass. There is also a third type - pastry pastes. In this case, the finished mixture is baked in the oven. Confectionery pastes are not pressed, unlike raw and custard pastes.
The pressing process is obligatory only for the custard mass, the raw one may not be pressed, since in this case some of the nutrients are lost.

Raw Easter Cooking Tips

1. Choose the finest grained curd and the least fatty curd. If it is purchased, then the best option is fat-free cottage cheese.
2. Wipe the curd separately from all ingredients.
3. Crush the curd (or pass through a coarse sieve). Add powdered sugar, sour cream and butter, grind with these ingredients. Grind the eggs with sugar separately until they brighten. The brighter the better. Ideally, eggs with sugar should appear as a thick, very light-colored paste.
4. Combine both parts, mix thoroughly, the mass should be as homogeneous as possible.
5. You can add some spices (powders).
6.Add heavy whipping cream or egg whites (or a mixture of both). Mix everything thoroughly again.
7.Add raisins, candied fruits or nuts. Stir the mass so that all this is evenly distributed throughout the entire volume (grinding is no longer required).

Raw Yours Recipesrye masses
(All masses have the same cooking technology, so only the ingredients are indicated).

Fast

600 g of cottage cheese,
150 ml whipped cream
100 g sugar
beaten white of one egg,
½ teaspoon of vanillin.

Regular

800 g of cottage cheese,
200 g butter
1 tbsp. whipped cream
1 tbsp. Sahara,
½ tsp vanillin.

Simple with raisins

1 kg of cottage cheese,
200 g butter
1.5 tbsp. whipped cream
400 g sugar
50 g egg whites
1 tsp lemon zest (as much as possible),
100 g raisins
50 g of candied fruits.

Nut

1.2 kg of cottage cheese,
1 tbsp. sour cream,
1.5 tbsp. whipped cream
400 g of walnuts.

Full

2 kg of cottage cheese,
400 g butter
2 tbsp. whipped cream
2 tbsp. Sahara,
3 egg yolks,
2 tsp lemon zest
½ tsp vanilla,
100 g of candied fruits.
Feature: matured for 2 days!

Tips for making custard Easter

1. Mix all the ingredients in the same way as for the raw mass. In some (specially stipulated cases), some of the components are added at the very end - to an almost cooked mass.
2. Put the resulting mixture on fire and simmer over the lowest heat for about an hour. Remember to stir the mass constantly. Cooking is a long process, and it will be a shame to spoil the result with a burnt mass at the end of cooking.
3.Add additional or specially set aside foods, mix thoroughly and leave to cool.
4. Put the cooled mass in a clean linen, not very thick napkin and put it under a press between two planks or in an Easter dish that looks like a truncated pyramid. The mass should be under the yoke for 12 to 48 hours.

Recipes forvary masses

Ingredients:
1 kg of cottage cheese,
200 g butter
300 g sour cream
2 eggs,
1 tbsp. Sahara,
1/4 tsp vanillin

Preparation:
Mash cottage cheese, butter, sour cream and eggs. Place in a saucepan and cook over low heat, stirring continuously. Add the remaining components to the almost finished mass, mix, cool and put under oppression for a day.

Ingredients:
1.5 kg of cottage cheese,
100 g butter
3 eggs,
1.5 tbsp. cream,
200 g sugar
zest of 2-3 lemons.

Preparation:
Squeeze homemade cottage cheese under yoke for at least 6 hours. Mash with the rest of the ingredients and set to heat for 1 hour over low heat. Stir the mixture continuously and do not let it boil or burn. After an hour, put it on ice to cool down and put the cold one under pressure for 16-22 hours.

Ingredients:
600 g of cottage cheese,
200 g butter
400 g sour cream,
4 eggs,
2 tbsp. Sahara,
0.5 tbsp. almonds,
1 tbsp. raisins,
6 tsp lemon zest,
1/4 tsp vanillin.

Preparation:
Mash all the products in the recommended order, including sugar, add almonds scalded with boiling water (peeled) with raisins. Chop nuts and raisins. Put the prepared mass on the smallest heat, and do not let it boil, stir the mass for an hour. After the specified time has elapsed, add the remaining ingredients (zest and vanillin), transfer the cooking container to ice and wait until it cools down. Place the cool mass under a press for 20-24 hours.