Easter cottage cheese is an integral attribute of the festive table for the bright Easter holiday. But this dish is not as popular and not as common as or. It seems to me that this is due to the fact that most housewives think that Easter cottage cheese has a complicated recipe. After all, surely such a yummy is difficult to cook.

But in reality, this is not at all the case. There are even recipes that don't require baking. So they don't require a long stay in the kitchen. The only thing you can’t do without is without a pasochny, a special shape in the form of a truncated trapezoid, which symbolizes the Holy Sepulcher.

Pasoboxes can be bought at the store without any problems. They can be made of wood or plastic, and inside they have special recesses that form the letters XB and other ornaments on Easter.

The material of the pasochny does not matter, it does not affect the final look of Easter.

Let's see in what interesting ways you can cook such a wonderful dish like Easter cottage cheese (pasca).

A simple recipe for custard Tsar's Easter with raisins and dried apricots

Let's start with the most popular Royal Passover recipe. Its name, as it received for the content of a large number of nuts, which in the 18th century could only be afforded by wealthy people, and similar dishes could only be found on rich tsarist tables.

Ingredients:

• Cottage cheese - 500 g
• Eggs - 2 pieces
• Sugar - 100 g (to taste)
• Vanilla sugar - 1 sachet
• Sour cream 20% - 100 g
• Butter - 100 g
• Raisins - 100 g
• Dried apricots - 80 g
• Nuts - 50 g
• Salt - a pinch
• Form for Easter, height 20 cm

Preparation:

1. Pour boiling water over raisins and dried apricots and leave for 20 minutes. Dried fruits should soften and soften, after which dried apricots should be cut into small pieces.

2. Put the cottage cheese in a small saucepan (which can then be put on the fire) and interrupt with a blender or simply pass it through a meat grinder to get a soft plastic mass.

It is better to take cottage cheese with an average fat content of 2-3%, and not wet

3. Add eggs, sugar, sour cream and butter to the curd and mix together until smooth.

4. Put the saucepan on low heat and bring the curd to a boil. But in no case should you really boil it. We just wait for the first bubbles and remove the pan from the heat.

As it warms up, the curd will soften and by the time it is ready it will resemble sour cream in consistency.

Ready cottage cheese should be placed directly in a saucepan in a deep bowl of cold water and beat with a whisk until it cools down to room temperature... Then add dried fruits and nuts and mix again.

5. Take a pasochny, put it on a flat plate with a narrow top and spread with one or two layers of gauze.

6. Fill the form with curd mass, cover the edges of the gauze. Then we put a saucer on the base of the future pyramid, and on top we put a liter jar of water so that it acts as a press.

7. We put this whole structure in the refrigerator overnight so that the glass will have excess liquid.

You need to keep Easter under pressure from 8 hours to 2 days

Then we take the Easter out of the refrigerator, turn it over and carefully remove the form, after which we also carefully remove the gauze. You can decorate Easter with confectionery sprinkles, chopped nuts or chocolate chips.

How to cook egg-free cottage cheese with gelatin and poppy seed filling

If you don't run the risk of messing with not fully heat-treated eggs, then they can be excluded from the recipe, but no less delicious sweetness can be prepared.

Ingredients:

• Form for easter
• Cottage cheese - 700 g
• Sugar - 300 g
• Walnuts - 50 g
• Raisins - 50 g
• Poppy - 100 g
• Cream - 100 g
• Milk - 250 ml
• Gelatin - 1 tablespoon
• Vanilla sugar - 10 g
• Water - 1/2 cup

Preparation:

1. Pour gelatin into a small bowl and add some water at room temperature to it. Water is needed literally a couple of fingers thick. Stir and leave to swell for 15 minutes.

After it swells, put the bowl in a saucepan with a little water (so that it does not reach the middle of the bowl). We send the pan to a small fire and wait until the gelatin dissolves completely. Then immediately remove the pan from the stove.

2. In a separate deep bowl, combine the cream with the vanilla sugar and half the cooked sugar. Pour gelatin there and start adding cottage cheese in portions, interrupting it with a blender.

3. Moving on to the poppy filling. The poppy must first be chopped with a blender or in a coffee grinder. For further cooking, we need a saucepan. We pour chopped poppy into it, pour milk and add the remaining sugar. Mix everything and put on a small fire for 15 minutes. Stir occasionally.

During this time, the milk will completely evaporate and only the sweet sticky poppy mass will remain in the pan.

4. We put it on a plate and, while it has not cooled down, add raisins washed in boiling water and dried with a towel.

There is no need to pre-soak the raisins, the point is that it will absorb all the moisture remaining in the poppy and the filling will acquire the correct consistency

5. Dry the nuts on a baking sheet in the oven and chop with a knife and mix with poppy seeds.

6. Take a pasochny and place it with a narrow top on a flat plate. We lay out the walls of the pasochny with a double folded wet gauze.

After lining, a sufficient amount of gauze should still hang from the passbox so that it can completely cover the base of the passbox

7. Put the curd mass in the jar so that it is half full. Then we put a layer a couple of centimeters thick on the inner walls so that the center of the pasochny remains empty. We will put the poppy filling in there.

8. Fill the resulting cavity with the filling. We do this carefully so as not to damage the curd edges.

9. Seal the tray with the rest of the curd and cover the base with gauze. Then we put a saucer on the base, and a 1-liter jar of water on top. And under such oppression, we leave Easter in the refrigerator overnight so that the cottage cheese is compressed, and all the excess liquid flows out.

10. The next day we take out the pasochny, carefully open it and remove the gauze.

You need to do this very carefully, do not forget that Easter is stuffed and it is not as dense as usual

Video on how to cook according to the classic recipe with candied fruits from Julia Vysotskaya

For fans of Yulia Vysotskaya, I found her video on how to cook cottage cheese Easter in cream with candied fruits. The video, as always, is very interesting and informative.

Curd caramel easter without baking with boiled condensed milk

If you want to diversify the festive table, then you can very much prepare a wonderful caramel Easter. A caramel flavor is given with the help of ordinary boiled condensed milk. So the recipe doesn't get any more complicated.

Ingredients:

• Butter - 100 g
• Cottage cheese - 300 g
• Sour cream - 100 g
• Boiled condensed milk - 200 g
• Dried apricots - 40 g
• Walnut - 40 g
• Pasochny container with a volume of 0.5 l

Preparation:

1. Put butter, cottage cheese, sour cream and condensed milk into one bowl and turn everything into a homogeneous mass using a blender.

2. Soak dried apricots in boiling water for 10 minutes, then dry paper towel and cut into small pieces.

Dry the walnuts in the oven and grind them too.

Add the chopped ingredients to the curd mass. Mix well.

3. Put the paste with its narrow top on a flat plate and line its walls with damp gauze folded in two layers.

We try to prevent the gauze from forming folds on the walls, which will be printed on the curd

4. Close the base of the pasque with gauze and install a jar of water or other suitable utensils capable of pressing on the curd without touching the walls of the pasque. This structure should be left in the refrigerator for 12 hours.

Remember to periodically check the Easter and drain the liquid from the bottom plate so that it does not soak back into the curd.

5. After that, turn the Easter over, remove the form and carefully remove the gauze.

Step-by-step recipe for Easter baking with semolina in the oven

You can also bake curd sweetness. Of course, you cannot put a pasochna in the oven (if it is plastic), so we will cook in standard cylindrical forms.

Ingredients:

• Curd% - 1 kg
• 6 proteins
• 6 yolks
• Sour cream - 1 glass (250 ml)
• High fat cream - 100 ml
• Semolina - 1 tbsp
• Starch - 1 tablespoon
• Baking powder - 1 tsp
• Lemon juice - 1 tablespoon
• Dried fruits - 100 g
• Sugar - 180 g
• Vanilla sugar, ground nutmeg, cardamom, cinnamon - optional

Preparation:

1. First of all, you need to grind the curd through a sieve or interrupt with a blender, and combine the yolks with half of the prepared sugar and beat with a mixer until the mixture becomes white and homogeneous.

After that, add the egg mass to the curd and mix well.

2. Add sour cream with cream, sifted semolina, baking powder and starch to the curd mass. We send there lemon juice, a couple of bags of vanillin and, if desired, 1/2 teaspoon each of nutmeg and cardamom. We mix.

Put cinnamon and dried fruits in the resulting mixture and mix well again.

3. Take the cooled proteins, add the remaining sugar and a pinch of salt to them and beat with a mixer at high speed for 10-15 minutes until stable white peaks appear.

4. Put the whipped egg whites into the curd mass and mix gently with a spoon.

Set aside a third of the whipped proteins and put them in the refrigerator - with this part we will decorate the finished Easter

5. We take cylindrical baking dishes, line the bottom and walls of the forms with parchment paper and fill them with curd mass to 3/4 of the height. Cover the forms with foil, place them on a baking sheet with high walls and pour ordinary water into the baking sheet half its height.

6. Put the baking sheet in the oven, preheated to 180 degrees for 50 minutes, then remove the foil and keep Easter for another 20 minutes.

Then turn off the oven and leave the baking sheet in it for another 20 minutes.

But that is not all. After taking out the forms from the oven, Easter cannot be taken out for another 30 minutes until they have completely cooled down. The curd is heavy and can settle if taken out too early.

7. When the curd desserts have completely cooled down, decorate them with the previously set aside protein glaze.

As you can see, all the recipes are very different and I hope you liked one of them.

I would like to think that I have allayed your concerns about preparing such a wonderful holiday dish like Easter cottage cheese.

And I have everything for today, thank you for your attention.

It is not entirely correct to call this dish Easter cottage cheese, because Easter, by definition, can only be cottage cheese. Sweet bread, which is customary to bake for Christ's Resurrection, is a cake. Easter is a dish that will be an excellent substitute for Easter cake if you are on a diet. There are many recipes, and you can find an option with a minimum of fatty ingredients and sugar.

For cooking, you need a detachable form in the form of a pyramid, a saucepan or a sieve. You can please housewives who are unsure of their baking abilities: the dough may not fit or fall off in the oven, but with Easter this is impossible. To prepare it, you need to carefully mix the ingredients and let the dish stand in the refrigerator for at least 12 hours.

The most delicious Easter is made from homemade country cottage cheese. If you use a store, then choose the fattest, dry and crumbly one. Before use, excess liquid must be removed from the wet cottage cheese using oppression. Cottage cheese should also be grated through a sieve. Now choose the right recipe and treat yourself and your loved ones with an amazing Easter!

Vanilla Easter Curd Recipe

Remove the oil from the refrigerator beforehand and let it soften at room temperature. Grind the cottage cheese, add soft butter in small portions. While adding butter, use a mixer to slowly beat the mixture. Beat eggs with sugar until light foam appears. Pour the cream into the egg mixture, add the vanilla sugar and stir until completely dissolved.

Place a saucepan with the mixture over low heat and bring to a boil, stirring constantly. The mass should be boiled for 3-4 minutes. Focus on the consistency: when it gets thicker, it's time to turn it off. Remove the mass from the stove and leave at room temperature to cool. In small portions, add the cooled mixture of eggs and cream to the butter-curd mass.

Easter cottage cheese is a delicacy that your whole family will appreciate! Beat the workpiece continuously with a mixer. Moisten clean gauze with water, line it with a pyramid for Easter. Carefully put the cottage cheese into a mold, tamp it slightly, close, and place the load on top. Send Easter in the refrigerator for at least 12 hours. Before serving, remove the dish from the mold, decorate.

Recipe for cottage cheese Easter with raisins and nuts

Cocoa cottage cheese recipe

Citrus cottage cheese recipe

Easter cottage cheese recipe with dried apricots

On the eve of the most sacred holiday - Christian Easter, most people in the circle of relatives and friends are preparing to celebrate this great holiday - they paint eggs, bake cakes and, of course, prepare cottage cheese Easter, which, along with other attributes of the festive table, personifies the resurrection of Jesus Christ.

"Milk ogustevshee" is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, brought the Jews out of Egyptian slavery to the land where "milk and honey" flows for the continuation of the free race. So milk and honey became a symbol of endless joy. Curd is one of the best foods that can be made from milk.

Easter traditionally should be in the form of a truncated pyramid, cooked in a wooden pasta. According to one version, this form personifies Heavenly Zion, the unshakable foundation of the “New Jerusalem”. And this curd dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.

Easter decoration must contain letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as the Cross and a spear - a sign of Christ's torment on Good Friday.

In this article, we will try to consider several options for making custard and raw curd puffs.

Basic tips for making cottage cheese Easter at home:

1. In cooking, it is better to use fresh cottage cheese with a high fat content of 5-9%.
2. In recipes for custards, in no case should the mass be brought to a boil.
3. Pasochnitsa must be covered with damp gauze, folded in two, or better in three layers.
4. A deep container must be placed under the bowl, as the serum will drain from it.
5. If you do not have a pasochny - a special form for making cottage cheese beads, then you can use a colander.
6. Rinse and dry before adding raisins. It can also be soaked in aromatic alcohol to make the dish even more delicious.

Tsar's Easter according to a simple, classic recipe

Tsar's Easter is one of the most popular on the festive table. There are several cooking options, but we'll talk about recipes for custard and raw Royal Passover.

You will ask why it is called “Tsarist”, because earlier only the royal nobility could afford to use dried fruits and nuts in the preparation of beads. Poor people cooked it just from cottage cheese.

We will need:

• cottage cheese - 500 g;
• butter - 100 g;
• sour cream - 2 tablespoons;
• yolks - 2 pcs;
• sugar - half a glass;
• vanilla sugar - 1 tsp;
• raisin.

Preparation:

Cottage cheese, grated through a sieve, is more airy and tender.

Remove the oil before you start cooking.

Tsar's raw without cooking

This recipe describes how to cook raw Easter without boiling, and contains raw eggs, so it is necessary that they are fresh and preferably homemade.

We will need:

• cottage cheese - 500 g;
• cream - 1 glass;
• yolks - 3 pcs.;
• sugar - 1 glass;
• butter - 200 g;
• raisins and candied fruits.

Preparation:

1. Grind the curd through a sieve to obtain a delicate, homogeneous consistency.
2. Mix the softened butter with sugar.
3. Add raw yolks to the butter. Mix everything well.

Wash the eggs and only then break them, separating the whites from the yolks.

Cottage cheese Easter without baking with chocolate and nuts

This Easter will appeal to chocolate lovers. She will definitely become a decoration of the festive table, because she looks very cool and unusual, and the taste is simply incredible. After all, it combines milk and bitter chocolate, but with the addition of nuts ... This recipe is worth trying and appreciating it. It's just a delight!

We will need:

• cottage cheese - 500 g;
• eggs - 3 pcs;
• sugar - 150 g;
• cream 20% - 200 ml;
• butter - 100 g;
• dark chocolate - 50 g;
• milk chocolate - 50 g;
• coconut flakes - 2 tablespoons.

Preparation:

Recipe for raw cottage cheese Easter with condensed milk without eggs

Easter with condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of required ingredients itself differs from other recipes in its size. There are only 3 product names in it!

We will need:

• cottage cheese - 600 g;
• condensed milk with sugar - 1 can (380g);
• candied fruit.

Preparation:

Easter crème brulee with Filev's ice cream

Easter based on cottage cheese and ice cream is very unusual, delicious, with delicate taste Creme brulee. Children will definitely like it. You can use not only ice cream with crème brulee flavor, but also ice cream and other flavors.

We will need:

• cottage cheese - 400 g;
• ice cream - 250 g;
• butter - 50 g;
• sugar - 5 tsp;
• 1/3 part lemon;
• raisins, nuts.

Preparation:

Easter cottage cheese on boiled yolks

An interesting recipe using boiled eggs, ideal for people who are afraid to add raw eggs to their dishes. In addition, boiled eggs give Easter even more tenderness and airiness.

We will need:

• cottage cheese - 400 g;
• boiled yolks - 5 pcs;
• sugar - 100 g;
• butter - 120 g;
• fat sour cream (more than 20%) - 100 g;
• dried fruits.

Preparation:

Easter cottage cheese without eggs with gelatin

Easter on gelatin is very easy to prepare. Its plus is that you do not need to have a pasta box, you can fill any molds that you have with curd mass. There is no need for the serum to drip, since the gelatin already sets and holds its shape well.

We will need:

• cottage cheese - 600 g;
• gelatin - 20 g;
• sour cream - 125 g;
• icing sugar - 1 glass;
• butter - 50 g;
• cream - 30 g;
• vanillin;
• salt - a pinch;
• candied fruit.

Preparation:

You can take sour cream and cream of any fat content.

1. Then add vanillin and mix again.
2. Now it is the turn of the gelatin, which during this time can already harden. If the gelatin is frozen, then it must be heated in the microwave, or on the stove.

Never bring gelatin to a boil.

If you are using molds, just fill them with curd mass and put them in the refrigerator.

Cream Easter cottage cheese with raisins and dried apricots

Chouxed Easter on cream with dried fruits turns out to be very tender with an incredible creamy milk aroma. Delicious and easy to prepare!

We will need:

• cottage cheese 9% fat - 500 g;
• cream - 125 ml;
• yolks - 2 pcs;
• sugar - 150 g;
• butter - 100 g;
• dried apricots and raisins - 50 g each.

Preparation:

Remember to rinse the dried fruit before adding it.

Video of making Easter from cottage cheese according to the recipe of Julia Vysotskaya

I also suggest you watch a video of making creamy Easter from cottage cheese.

I hope that these simple recipes will help you, because now you know how to cook Easter from cottage cheese at home. Do-it-yourself Easter charges with love and warmth all the relatives who will gather on the sacred holiday at one common table. Peace to you and good health !!!

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 the 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. In the cooled mass, add sugar, vanillin, raisins and almonds, mix well, put in the paste box, tamping the mass tightly, put a saucer with a load on top and refrigerate for a day.

Bon appetit and bright 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 the old days 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 way requires high quality products: cottage cheese - only fresh, not sour, it must be kept under pressure so that excess whey is glass; 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 made from 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 cook 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:

Cottage cheese - 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 mass 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. Lubricate vegetable oil baking dish. 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 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 for preparing Easter curd raw:

1) The butter should be softened (do not heat!), Thoroughly rubbed 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) Whip the cream, carefully add it to the rest of the mixture, after which we transfer the raw curd to the 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 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 airy.
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, since there was no one 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.

Cottage cheese Easter without eggs is an unusually delicious and refined 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 delicious, 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 walnuts 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 cup 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. In one part we add steamed raisins, in the second - chopped nuts, in the third - cocoa powder.
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 bowl with a larger diameter under the bottom of the mold 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.

The result is 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 curd-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, take the following 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 pasochny 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 pasochny (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 in 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, it is imperative to 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 tightly fill the pasta 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 will be strange.

Boil a glass of very thick, preferably homemade, cream with 1 tablespoon of sugar, let 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 (it should not reach the bottom), place it in the refrigerator. Put the load.
Disassemble the paste box before serving. Cover the rest with damp gauze and leave in the refrigerator.

Hello everyone! With you Vika Leping, and today I will tell you how to prepare Easter cottage cheese, the recipe for which is very simple and incredibly tasty. In fact, I already posted it a year ago, but now I decided to update and supplement it a bit, and at the same time remind you how to cook Easter from cottage cheese! Festive dishes are always very tasty and long-awaited.

Curd Easter or Pasca is a magically delicious dessert that is eaten on the wonderful Easter holiday, which will come very soon, namely on this Sunday. For this occasion, I am posting a cottage cheese Easter recipe early so that you can get ready and buy all the ingredients. To be honest, I completely forgot that the holiday will be already this weekend, and it also coincided with May 1, which generally shocked me 😀 Do you often forget about the fast flow of time?

This Easter from cottage cheese with raisins was always prepared by my mother, it is incredibly tasty and tender. Raisins can be replaced with candied fruits and other dried fruits. In Ukraine, such a dish may be called cheese Easter. And this is not because it is made from cheese familiar to everyone. But because "cheese" in translation from Ukrainian means "curd". Therefore, sometimes you get confused when you buy, for example, dumplings with cheese, but they turn out (always, in fact) with cottage cheese 🙂

So, cottage cheese Easter, a step-by-step recipe with a photo, or how to cook Easter cottage cheese.

Ingredients

• - 400 gr (fatty, dry)
• - 75 g
• - 150 gr (homemade)
• - 75 g
• - or candied fruits - 70 gr
• - powder - 130 gr

Cooking method

Cooking Easter from cottage cheese is a simple matter. And my simple Easter recipe with a photo and step-by-step instructions will help you with this. To make it tender and airy, you need to grind the cottage cheese through a sieve. But, unfortunately, I don’t have a sieve, so after a little thought I bought cottage cheese, from which I usually make my own, I’m not afraid of this word, ... By the way, these are the most delicious and simple cheese cakes that I have ever made, I am very proud of this recipe, be sure to try it, then you cannot be pulled by the ears!

Such cottage cheese, as for cheesecakes, homemade, does not need to be ground, cheesecakes are magical anyway. Therefore, I advise you to take dry cottage cheese, which sticks together very well, without lumps. It is usually sold in the market in the form of large chunks of curd mass. We put such cottage cheese in a deep plate and knead well. If not found, you can grind another one with a blender. Then we take butter at room temperature and rub it on a fine grater directly into the curd. Mix everything well. Easter recipes are always high in calories, but on such a holiday you can treat yourself to a treat! Especially those who were fasting.

Put powdered sugar to the mixture, then sour cream and mix again until smooth. You can put fructose instead of powdered sugar, only less in quantity, it is sweeter, then curd Pasca will be available to diabetics, and it will simply become much more useful.

Now we take the nuts. I love cashews the most, which is why I used them, although Easter recipes usually include walnuts or almonds. But, of course, you can take whatever you like best. We put them in a bag and start crushing them with something hard and blunt, I did it with the handle of a knife. You don't have to make any special efforts, the cashews themselves fall apart.

Put crushed nuts in the mass, then raisins or candied fruits, and then mix thoroughly again. If your raisins are dry, you can pour boiling water over them for 10 minutes, then blot with a napkin and add to the Easter dish. The recipe for Easter cottage cheese with raisins is considered more classic, but with candied fruits it is also very tasty.

The cottage cheese Easter (it is also sometimes called the royal one) is almost ready. We take a saucepan, put a colander in it, and put a large piece of gauze on top, folded in 2-3 layers. We spread the curd mass on cheesecloth and smooth the surface.

We wrap the ends of the gauze, put a small plate on top so that it presses on the cottage cheese, and a heavy object weighing about 1 kg is placed on it. This could be a bottle of water or a can of canned vegetables, for example. We put the structure in the refrigerator for a day. Now you know how to make Easter from cottage cheese!

The Easter Curd Sutra is completely ready. On a festive morning, we take it out of the refrigerator, disassemble the structure, carefully remove it from the gauze and transfer it with the rounded side up onto a plate.

On top, Easter cottage cheese is decorated with raisins, nuts or candied fruits - whichever you prefer.

That's it, the Easter cottage cheese recipe has come to an end. Let me summarize.

Short recipe: Easter cottage cheese with raisins and nuts

1. Carefully knead the cottage cheese with a fork, grind it through a sieve or grind it with a blender.
2. Rub butter at room temperature into cottage cheese on a fine grater, add powdered sugar or fructose, sour cream and mix thoroughly.
3. Put the nuts in a bag and crush them into medium pieces using a flat object or rolling pin.
4. If the raisins are too dry, soak them in boiling water for 10 minutes, then blot them with a napkin.
5. Put raisins or candied fruits and nuts to the rest of the ingredients and mix everything again.
6. We put the colander in a larger pan, cover with gauze folded in 3 layers and put the curd mass inside, tuck the edges of the gauze on top, put a small plate on top, and on it any object weighing 1 kg.
7. We put the structure, which contains the future cottage cheese Easter with raisins and nuts, in the refrigerator for the whole night.
8. In the morning we take it out of the refrigerator, disassemble the tower, open the cheesecloth and carefully transfer the Paska from the cottage cheese onto a plate with the flat side down.
9. Easter cottage cheese is ready, decorate the top with raisins, candied fruits or nuts.
10. Now you know how to cook Easter from cottage cheese!

We have such beauty! And if you don’t know what to cook for Easter, besides this curd masterpiece, then I strongly advise you to pay attention to my last year's one too! It was incredibly tasty, so I'll update his Paschi recipe one of these days too! And I'm also going to cook dietary versions of these wonderful dishes, but unfortunately I won't be able to lay them out before the holiday, so if everything goes well, I'll tell you about them after the celebrations, they will be useful next year!

By the way, on May 1, which coincided with Easter this year, we are promised rain, so we probably won't be able to get out into nature. But my beloved friend comes to visit me and my Sergey! We do not know yet what we will do because of the rainy weather, but I hope we will come up with something. How will you spend the holidays? Suggest ideas! Easter cottage cheese and cake, I suppose, will be eaten in the morning, and then ... Don't eat at home all day 😀

As you already understood, other dishes for Easter are waiting for you soon, so stay with me so as not to miss, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of full-fledged recipes from 20 dishes prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating fast and tasty is real!

Vika Leping was with you! Try to bring to life the recipe for making Easter from cottage cheese, tell your friends, put likes, leave comments, appreciate, tell what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course well, enjoy your meal! I love you, be happy!