Paskha curd is an important and tasty ritual food. Its recipe is constant and developed long ago. Traditionally, when thinking about how to cook Easter cottage cheese, they choose a cooking method and various fillings... This determines the shelf life and the start date of cooking: boiled Easter begins to be made on Maundy Thursday, and raw - on Friday.

Only take fresh food high Quality. Mandatory step cooking - rubbing the curd through a sieve with your hands (with plastic gloves) or a wooden spoon. The curd should become homogeneous and saturated with air. It is not worth using a meat grinder instead of a sieve or whipping with a blender, the curd mass will be viscous, not dense and elastic. The truncated pyramid - the symbol of Golgotha \u200b\u200b- is obtained in a special form - the beekeeper.

Raw Easter cottage cheese

This is historically the most old way cooking cottage cheese easter. Modern recipe differs from the old in sweetness, fat content and calorie content, and the filling and spices are duplicated. They make raw Easter cottage cheese on Friday from a small amount of cottage cheese.

The recipe for modern Royal Easter ... Put 800–850 cottage cheese in a colander lined with gauze, put a plate with a weight of 3 kg, leave for 2–12 hours, depending on humidity. Beat, as it should, a glass of heavy cream, 25-30%, put in the grated cottage cheese, add vanilla sugar, 1 tsp, mix. Beat 3 yolks, mix and grind with 4 tbsp. l. sugar, mix with curd mass. Grind 250 g of butter with 8 tbsp. l. powdered sugar. Finely chop 50–70 g of candied fruits and almonds. Mix and evenly knead the curd mass with butter, almonds and candied fruits. Collect the beekeeper and lay out on the inside with wet, well-wrung muslin or gauze, folded 4 times and ironed with a rolling pin. Put the beekeeper in a bowl so that the liquid flows into it, put the mass for Easter, close it with gauze on top, put a saucer and a jar of water. Place everything together in the refrigerator for a day. On Sunday, take out the cottage cheese Easter, sprinkle with chocolate chips.

Recipe based on the ancient Royal Easter... Grind 400 g of butter, pour 6 yolks into it, add vanilla and 2 cups of sugar, grind again. Pour cognac over a large handful of raisins and chopped candied fruits, leave for 2 hours, drain, pour into 800 g of prepared cottage cheese, add a handful of almonds. For flavor, add a pinch of freshly ground and sifted cardamom or star anise, mix. Whip 300 g heavy cream. Combine all components and knead with a wooden spatula until an even mass is obtained. Transfer it to a form covered with a thin damp cloth, cover it on top so that it does not get aired, place a stone on top of a wooden board. Place the entire structure in a cold place for 12-24 hours.

Raw Easter cottage cheese without eggs

This is the simplest or "ordinary" Easter cottage cheese, the recipe is quick and easy. It can be developed and improved according to the taste and capabilities of the body.

Easter cottage cheese without eggs, basic variant ... 700-800 g of cottage cheese squeezed under pressure, grind, pour 0.5 cups of fat sour cream, put 100 g of butter, icing sugar, 6-7 st. l., salt and mix. Add almonds, candied fruits, raisins, lemon or orange zest as desired. Put the mass in the collected beekeeper with gauze, put oppression, hold for a couple of hours at room temperature, drain the first serum and keep it in the refrigerator for 24 hours. On finished Easter, for beauty, place cashew nuts and dried apricots around the perimeter or pour with cream of butter, flavored with cognac, pounded with boiled condensed milk.

Pink Easter cottage cheese recipe with cherries or raspberries. White color Easter is a symbol of the Resurrection, however, in the absence of fillers, jam or frozen berries are often taken. Drain the excess syrup from the jam until a glass of berries is obtained. Defrost frozen berries, drain the liquid, sprinkle with powdered sugar. Gently and thoroughly mix the grated cottage cheese (800 g) with the berries to obtain a uniform color without streaks, add 100 g of sour cream or whipped cream, 120-150 g of butter and sugar to taste.

Easter cottage cheese recipe with condensed milk... Add 100 g to 600 g of grated cottage cheese soft butter and fat sour cream, 50 g of sugar (preferably brown) and vanilla to taste, mix thoroughly. Pour in half a can of condensed milk, mix. Pour 2 tablespoons of raisins and chopped dried apricots. Ready Easter decorate the curd with flowers and canned fruit slices.

Easter cottage cheese recipe with honey... Scald a small lemon, grate the zest and squeeze the juice dry into a small bowl, add 3 tbsp each. l. raisins and chopped candied fruits, leave for an hour. Grind 700 g of cottage cheese with 100 g of sour cream and 80 g of butter, add 4 tbsp each. l. sugar and liquid honey, mix. Put candied fruits and raisins in lemon filling in the curd mass, mix. After keeping in the form in the refrigerator under load (12-24 hours), take out the Easter cottage cheese on a platter and pour honey on top.

Easter cottage cheese recipes with heating

Cooking custard or boiled Easter is more laborious, but it eliminates worries about raw eggs, and such Easter is stored for a long time, up to a week. They start cooking on Thursday, put 1–1.5 kg of cottage cheese under pressure to make it dry.

Classic custard Easter cottage cheese... 900-1000 g of pureed high-fat cottage cheese, 9-18%, mixed with 200 g of butter, you can use a blender at low speed. In a saucepan, whisk 5 egg yolks, a glass of sugar and 2 tsp. vanilla sugar, pour 200 ml of warm cream, 20%, mix. To put on medium fire, stirring all the time, bring to a boil (the first bubbles appear) and turn off immediately. Pour 200 g of a mixture of raisins, chopped nuts and candied fruits into the curd mixture, mix. Transfer the cottage cheese with butter and filling into a saucepan with brewed egg mixture and mix. Cover the beekeeper or colander with wet, but well-squeezed gauze in 4 layers, transfer the curd mass, cover with a cloth, put a little oppression and keep it in the refrigerator overnight. On Easter, from a colander with candied fruits or chopped marmalade, lay out large letters XB, make a frame of candied fruits around, sprinkle with nuts.

On the video: another recipe for making cottage cheese Easter

Custard cottage cheese Easter recipe with candied ginger... Mix 500-550 g of fatty grated cottage cheese with 80 g of butter. Grate the zest with an orange or large lemon. Finely chop 100 g of candied ginger, mix with the zest, pour into the curd and stir. Mix 2 yolks with 6 tbsp. l. sugar and 3 tsp. vanilla sugar, pour pre-warmed 0.5 cups of cream into the egg mixture. Heat the egg mixture over the fire with continuous stirring. Do not bring to a boil! Mix the curd mass with the brewed egg mixture and transfer carefully into a mold covered with gauze. Cover Easter with gauze, put the load on top and hide in the refrigerator for a day, pour the released liquid from the plate several times. Turn the finished Easter on a flat plate, remove the cheesecloth, decorate with berries.

Boiled easter curd... 1 kg of prepared cottage cheese and 250-300 g of butter, mix well in large saucepan... Add 6 yolks, a glass of sugar, a glass topped with sour cream and vanilla to taste, stir. Bring to a boil over medium heat with continuous stirring. Turn off, cool, stirring occasionally. To speed up the process, place in a bowl with cold water, stir vigorously until it cools completely. Sprinkle in 0.5 cups of raisins and walnuts, mix. Transfer to two small beekeepers, press the mass with a load, hide in the refrigerator until Sunday, for 1-2 days. When the whey stops separating, the curd Easter is completely ready.

Easter is a multifaceted holiday, and the traditional feast is an important and significant part of this day. There are Easter cakes on the festive table, colored eggs and cottage cheese Easter - a symbol of great suffering and reward for them. Making cottage cheese Easter is not difficult, the main thing is not to rush and season it with a piece of faith and your soul.

Easter in 2019 falls on April 28th. The hostesses prepare many festive dishes for this day. A traditional dish festive Easter table - Easter cottage cheese.

It is easier to prepare raw Easter, but boiled and custard have a longer shelf life: they stay fresh in the refrigerator for a week. In addition, raisins and other dried fruits can be added to them, from which raw Easter quickly deteriorates.

We offer a simple recipe for custard cottage cheese Easter. You will need:

• cottage cheese 1 kg,
• butter 200 g,
• eggs 3 pcs.,
• 1/2 cup sugar
• cream 4-5 tablespoons,
• seedless raisins,
• vanillin,
• as well as candied fruits and fresh or frozen berries for decoration.

How to cook cottage cheese custard?

Now how exactly to make custard Easter from cottage cheese? To make the dish tasty, use cottage cheese of a delicate consistency, without grains and foreign inclusions, quality oil, cream of 33% fat.

You can add not only raisins to the product, but also other dried fruits: dried apricots, prunes, figs, dates, dried apples or pears. Dried fruits treated with special solutions must be rinsed in hot waterand then rinse with cold.

According to this uncomplicated recipe custard easter from cottage cheese, you must complete the following preparatory steps.

Remove the butter from the refrigerator in advance and cut into slices so that it softens a little. The oil should become soft and pliable.

The raisins must be sorted out, rinsed well and dried on a napkin.

Easter cottage cheese should be fresh, dry, homogeneous. It is rubbed twice through a sieve. Do not pass it through a meat grinder, otherwise it will turn out to be crushed and viscous.

Now about what, in fact, is the process of making custard Easter from cottage cheese. Beat the eggs with a whisk and add cream, sugar and a little vanilla to them.

Place the resulting mixture on water bath and cook, stirring, until the mass acquires a consistency liquid caramel (in this case, you need to make sure that the water in the pan does not boil, otherwise the eggs will curl).

Then remove the mass from the heat, add oil and stir. Carefully pour the prepared mixture into the cottage cheese and beat the resulting mass with a mixer. Then add the raisins and mix.

We spread the resulting mass in a prepared form lined with a double layer of gauze (it should have holes where excess liquid will drain), put a flat plate on top and put a load on it, for example, a jar of water.

We place the product in the refrigerator for 12 hours. Then we spread it on a dish and decorate it with candied fruits and berries.

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

But somehow none of them cooked cottage cheese Easter. Maybe someone cooked, of course, but it didn’t stick in my childhood memory. For some reason it always seemed to me that it was very difficult, and to cook such holiday treat not for everyone.

And so I thought, until I cooked my first treat in this regard. To my great surprise, it turned out to be not difficult at all. Well, in any case, no more difficult than anything. It was only difficult at one time to find a pasochny for sale. And therefore, my first products, I cooked in a colander, decorating them with colored millet.

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

Of course, let's start today's selection with the most basic of them - with the royal one. Why is it called that? Because it contains a lot of different dried fruits, nuts, candied fruits. Sometimes they are added in large quantities, sometimes selectively - only something from nuts and something from dried fruits. But certainly these flavor-improving additives are present in it.

Nowadays, all this abundance is enough in stores, and earlier it was impossible to buy it in an ordinary store, they brought all these goodies just for royal table from distant countries.

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

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

We need:

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

Preparation:

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

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

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

3. Add yolks, sugar and vanilla sugar to the grated curd. Stir with a spatula.

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

4. Add sour cream and continue stirring until smooth.

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

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

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

7. Prepare thick-walled pan with the same thick bottom. Put the resulting mass in it and put on the smallest fire. Since the walls of the pan are thick, the mass will not burn, but will quietly simmer over the fire and the consistency will turn out as it should.

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

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

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

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

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

12. Prepare the paste box and cheesecloth. Pasochnits are made of wood and plastic, you can use the one that is. If there is none at all, then prepare a colander or sieve. It is important that the container has holes for draining the whey.

Earlier, when I didn’t have a pastern, my husband made one himself from a new square flower pot. He cut the bottom of it, and I got what I dreamed of.

It is desirable that even a self-made pasochny has two inlets. While the product is infused, excess liquid will have to leave. And it is through the bottom hole that it usually comes out.

13. And so, the next stage. Roll the gauze in two layers, moisten it in water and squeeze. Cover the entire surface of the pasobox.

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

15. Fill in the form with the mixture obtained. Cover with gauze, rolling it up with an envelope, put a small board and put oppression on top. A jar filled with water can be used as it.

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

17. When the time is up, take out the form and remove the walls.

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

18. Serve and enjoy!

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

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

Cottage cheese Easter without baking on condensed milk

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

We need:

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

Preparation:

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

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

3. Put dried dried apricots in a blender bowl, add sour cream and cottage cheese to it. Both are best used with a high degree of fat. So ready product it will turn out to be more tender and tasty.

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

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

6. Knock down all the ingredients into a homogeneous mass, especially make sure that no dried apricots remain. It should become homogeneous with the rest of the ingredients, and the mass, thanks to it, will acquire a beautiful peach shade.

Thanks to knocking down, the mass will turn out not only homogeneous, but also lush!

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

8. Line the paste box with two layers of gauze and put the curd mixture in it. Put the mold in a bowl and put the oppression on top. It is imperative to put in a bowl, as the whey will flow into it during the pressing of the product.

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

10. After this time, remove the pasochny, remove the walls, and carefully remove the gauze.

Place on a plate and serve.

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

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

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

We need:

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

Preparation:

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

Grind the mass until the sugar is completely dissolved.

2. If you want the product to be not only tasty, but also fragrant, add vanillin and ground cardamom. To prevent large particles from getting caught, they must be sieved through a fine sieve.

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

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

If there are no candied fruits, then you can rub the zest from a lemon or orange. But only the colored part, the white part will give unnecessary bitterness to the whole product.

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

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

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

8. Place in a bowl to drain the whey and refrigerate for 24 hours.

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

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

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

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

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

I searched the internet necessary recipes, there were not so many of them. But, finally, I came across this wonderful recipe... I looked it over, and, I confess, I really liked it! So I decided to include it in today's article.

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

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

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

In the old days, such goodies were cooked in a Russian oven. But since not everyone has a rustic oven, it is adapted to our oven, which fortunately is in every home.

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

And although the products are simple, but the treat turns out to be "noble", it is not for nothing that he has such a telling name - "Red".

We need:

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

Preparation:

IN this recipe we will curd milk ourselves with sour cream. And there are two ways to do this. One is to do it in a saucepan by mixing the milk with the sour cream and bringing it to a boil. When the whey has caked off, line the colander with gauze in two layers and pour the contents into it. Then tie the gauze in a knot and hang up to drain all the liquid. The whey will drain, but the curd will remain.

And you can do it the way our great-grandmothers did. And it was done like this. IN clay pot milk was poured and placed in the oven. The pot got hot and the milk warmed up, languished and became melted. Then it had to be taken out and slightly cooled, to about the temperature of the human body, that is, up to 35 degrees.

Then sour cream was added, the contents were mixed and left to ferment. Then the fermented milk was put into a cloth or gauze, rolled up in a knot and hung up, the whey drained off, but the solid mass remained. Thus, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any method of obtaining cottage cheese and continue on.

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

2. Then grind it with eggs. At the same time, the eggs must be the freshest, they will not undergo heat treatment.

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

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

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

Here's a simple rustic recipe!

The easiest classic recipe for cottage cheese Easter without eggs

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

We need:

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

Preparation:

1. Rub the curd twice through a sieve. You can also punch it with a mixer or mince it twice.

2. Remove the oil from the refrigerator in advance and let it stand at room temperature so that it melts slightly. Pour sugar into melted butter, mix.

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

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

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

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

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

7. When the time is up, take the mold out of the refrigerator, remove the walls, and carefully remove the gauze. Put on a plate, decorate as you wish.

Raw pasta with boiled condensed milk and dried fruits

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

We need:

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

Preparation:

1. Remove all products from the refrigerator in advance and let them stand at room temperature, so they will mix more easily. And we need the oil that is slightly melted, so we should get it even earlier.

2. Soak dried fruits in hot water, and let them lie in it for at least half an hour. Then take it out, dry it with paper towels, and cut small pieces, the size of raisins. If you are using raisins, you do not need to cut them.

You can use any dried fruits - dried apricots, and prunes, and figs, and raisins. You can also add some nuts if desired. Large nuts such as cashews, Brazilian or walnuts better to grind. Almond, pine nuts, hazelnuts, pistachios or peanuts can be left whole.

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

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

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

6. In a blender bowl, add boiled condensed milk, grated zest and lemon juice... Pour in 5 - 6 teaspoons of sugar and mix thoroughly until the entire mass is evenly colored.

Then try the mass to taste, if there was enough sugar for you, then leave it that way, if you like it sweeter, then add two more spoons, or even more, that is, to your liking.

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

8. Lining the Pasobox with a double layer of gauze or thick linen cloth. If there is no pasta, then you can use a colander and line it with gauze. And in fact, and in another case, long hanging edges should remain, they will cover the subsequently laid out mixture.

9. Put the mass in the paste box and cover with the hanging edges of gauze or cloth. If you do it in a colander, then put a saucer of a suitable size on top and put oppression. Also install oppression on the pasochnitsa. Put the resulting structure in a suitable bowl so that the serum drips into it and put it in the refrigerator for a day.

From ready festive dessert remove the walls of the form, and carefully, so as not to damage, remove the fabric. Place on a plate and decorate as you wish.

Delicious recipe for cottage cheese Easter on custard fondant

Can you make custard fudge? Not? Then read on.

We need:

• fat cottage cheese - 500 gr
• cream - 1 glass
• egg - 3 pieces
• sugar - 0.5 cups (slightly less)
• vanilla sugar - 1 tsp
• lemon - 0.5 pcs
• candied fruits, dried fruits, nuts - 0.5 - 1 glass

Preparation:

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

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

2. Rub the curd twice through a sieve. Add candied fruits, dried fruits or nuts to it, the total weight of all of them can be from 0.5 cups to whole, if desired.

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

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

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

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

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

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

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

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

Awesome Easter cottage cheese with poppy filling without baking

So that you do not get bored at all reading the recipes, I decided to put another one in the article great option Easter cottage cheese made on two bases. One of the basics is made with the addition of orange peel and turmeric, and the other with poppy filling.

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

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

So be sure to take note of this recipe.

By the way, you can tint the product not only with turmeric, and just in time for this next recipe.

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

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

We need:

• cottage cheese - 500 gr
• butter - 2 tbsp. spoons
• sugar - 0.5 cups
• sea \u200b\u200bbuckthorn juice - 1 glass

Preparation:

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

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

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

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

5. Refrigerate for 12, and preferably 24 hours.

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

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

A simple recipe for carrot Easter with cottage cheese

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

We need:

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

Preparation:

1. Wash carrots, peel and rub on the most fine grater... Sprinkle with sugar and let stand to let the juice flow.

2. Put a frying pan on very low heat, put a tablespoon of butter and carrots on it. Simmer until carrots are tender.

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

3. Rub the curd twice through a sieve. Then rub the slightly softened butter and then the soft carrots. She will grind herself and remove the remaining oil from the sieve.

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

5. Put the mixture in a saucer or colander covered with damp gauze, cover with the remaining gauze and put under pressure for at least 12 hours.

Place the mold in a bowl so that the whey drips into it. The product should stand in the refrigerator throughout the entire time.

6. Then take it out of the mold and remove the gauze. Decorate as your fantasy tells you.

Our beauty will have a pleasant golden color with the same pleasant orange scent.

How to make vanilla curd Easter without baking

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

We need:

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

Preparation:

1. Rub the curd through a sieve twice, gradually pour the cream into it. Use cream at least 20% fat. Stir the mixture until smooth.

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

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

4. Line the paste box with damp gauze folded in two layers and put the prepared curd mixture into it. Cover the mold with the hanging edges of the gauze, put the oppression on top, and put the mold itself in a bowl so that the remaining serum merges.

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

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

This is not only the easiest, but still enough quick way cooking. You don't have to wait a day to start eating a delicious treat.

Such a beauty is prepared in the villages using bold country cottage cheese and the same cream.

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

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

We need:

• fat cottage cheese - 800 gr
• thick fat sour cream - 1 glass
• cream 33% - 0.5 cups
• butter 82.5% - 2 tbsp. spoons
• sugar - 0.5 cups
• icing sugar - 0.5 cups
• vanilla sugar - 2 tsp
• egg - 3 pieces
• ground nutmeg - 0.5 tsp
• ground cinnamon - 0.5 tsp
• candied orange fruits - 1 sec. the spoon
• raisins - 2 tbsp. spoons
• any nuts - 2 tbsp. spoons

Preparation:

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

2. Divide the eggs into yolks and whites.

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

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

5. Beat the whites into a foam.

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

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

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

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

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

Decorate to your taste. Can be decorated with dried fruits, nuts, candied fruits.

Delicious custard with boiled yolks without shape

Another interesting recipewhere will not be used raw eggs, and boiled yolks... And you can not be afraid to give ready dessert children.

We need:

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

Preparation:

1. Boil hard-boiled eggs, chill and remove the yolks. Set aside the proteins, they can be used for cooking.

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

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

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

5. Transfer to a large deep bowl and let cool.

6. Rub the curd through a sieve twice, or it can be punched with a mixer until smooth. Add it to the cooled mixture and mix thoroughly.

7. Line the colander with a double layer of gauze or thick cloth. Line the shape so that there are long hanging edges.

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

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

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

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

Easter on curdled sour cream with dark chocolate

Maybe for someone such a dessert will turn out to be unusual, as for me personally, in due time. Then when I first got acquainted with this recipe. Yes, as it is not unusual, but they are prepared with chocolate. And the next two recipes will be right with him.

This recipe is also unusual in that we prepare a treat without cottage cheese, and we will curl sour cream.

We need:

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

A fairly large Easter is made from this amount of ingredients. If you don't need one, then just halve the amount of ingredients.

Preparation:

1. Put the sour cream in several layers of gauze or thick cloth. Tie it in a knot and hang for 10 - 12 hours to glass all the liquid. Place a bowl under the dripping whey; the liquid can be used for baking.

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

3. Rub the chocolate on a grater, put it in the refrigerator for a while, it will be easier to grate. Then add it and vanilla to the yolk mixture.

4. Dilute the resulting mass with cream and put on the stove, on a very slow fire, or even better in a water bath. Our task is to get a thick, homogeneous mixture, while it should not boil. During the entire process, the mass must be mixed so that it thickens evenly and does not stick to the bottom.

5. As soon as the mass thickens, remove it from the heat or water bath and leave to cool. When the mass has cooled, mix it with sour cream and white-ground butter. Put in the cold so that it becomes like butter in consistency.

6. Line the Paso Box with a double layer of gauze or thick fabric. Put the resulting mass in it very tightly. Cover with the edges of gauze and put under oppression for 24 hours in the refrigerator. Place the mold in a suitable bowl so that the dripping liquid remains in it.

7. When ready, take out the form, remove the walls and gauze. Transfer to a plate and garnish. And you can leave it as it turned out.

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

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

Very tender and tasty cottage cheese Easter with white chocolate

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

We need:

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

Preparation:

1. Pour milk into a small saucepan or saucepan and break the chocolate there. Put on low heat and bring to a state until all the chocolate has dispersed.

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

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

You can add some sugar if you want, especially if you have a sweet tooth.

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

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

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

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

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

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

We need:

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

Preparation:

1. Thoroughly grind the yolks with 0.5 cup sugar.

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

3. Line the colander with gauze in two layers and put it in a saucepan of suitable size. Pour the mixture into a colander so that the whey flows into a saucepan.

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

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

Do not pour out the serum, it will be obtained from it.

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

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

8. Add sweet aromatic oil into cottage cheese and mix everything thoroughly.

9. Put the mixture in a prepared and covered with gauze paste box, or in another form. Place it in a bowl so that any liquid can drain into it. Place oppression on top and refrigerate for a day.

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

A simple recipe for making cottage cheese treats with honey

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

We need:

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

Preparation:

1. Rub the curd twice through a sieve. Use fatty cottage cheese, it will make Easter more delicious.

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

3. Mix the mass, or even better, knock down with a mixer.

4. Then put in a pasochny box lined with gauze and in a colander. Cover with the ends of the gauze and put under oppression in the refrigerator, preferably for a day.

Video on how Dukan's diet curd Easter is prepared

As we managed to notice from all previous recipes, the dessert is prepared from all fatty ingredients, this is both fatty cottage cheese, and fat sour cream, and cream, and even with the addition of butter. Eat a piece of such a treat and get extra calories.

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

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

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

Chocolate curd Easter cooked with sour cream

Little kids really like the yummy cooked according to this recipe. They say she tastes like a kinder - a surprise. Maybe it is, if only the children liked it!

We need:

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

Preparation:

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

2. Put the saucepan on low heat and stirring constantly to bring the mixture to a state until the chocolate is all gone.

3. Remove from heat and cool.

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

5. Put in a pasochny or colander, covered with gauze. Cover with fabric edges, and place under a press. Refrigerate for 12-24 hours.

6. Then remove the mold and carefully remove the gauze. Place on a plate and decorate as you like.

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

So that you do not have even the slightest doubt that you will cook the most delicious easter, the next chapter will help.

How to tasty and properly cook Easter cottage cheese at home

Easter can be raw, custard and baked.

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

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

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

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

Therefore, such heat treatment carried out in a water bath. With it, it is less likely that we will overboil the mixture, that it will burn, and that the eggs will curl.

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

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

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

There are also such options:

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

General principles of making Easter from cottage cheese

For all types of holiday treats, there are general principles cooking.

• only the freshest products must be used for cooking, especially for cottage cheese, all accompanying dairy products, and eggs
• cottage cheese is best taken at least 9%
• sour cream at least 20%
• cream - from 20% if you just add it to the mixture, and 33% if you cook with whipped cream
• oil needs 82.5%. Butter percentage lower is already not butter as such, it is trans fat, margarine vegetable origin Low quality
• most often in recipes only yolks from eggs are used.If you use proteins, then it is better to beat them, and add already in this form
• you can cook from ready-made curd, but you can cook it yourself by fermenting milk, fermented baked milk or sour cream. There are such recipes in today's selection.
• as mentioned above, dried fruits, nuts, candied fruits, spices and other flavoring additives are used in royal Easter. Also used food colorings, such as turmeric, cocoa, carrots. All this allows you to improve not only the taste, but also the appearance.

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

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

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

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

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

Here's a guide to preparing one of the main Easter treats we got. Hope it's complete. Indeed, in the table of contents I wrote that there are all the recipes from A to Z. Of course, it is not possible to collect all the recipes within one article, this is understandable. There are too many of them, in fact.

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

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

Cook delicious anyway easter treats and please your loved ones with them.

Easter cottage cheese is an integral attribute of the festive table on holy holiday Easter. 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 cottage cheese Easter complex 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 definitely can't do without is without a pasochny special form in the form of a truncated trapezoid, which symbolizes the tomb of the Lord.

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 which in interesting ways you can cook such a wonderful dish as Easter cottage cheese (pasca).

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

Let's start from the very popular recipe Royal Easter. Its name, as it got for the content a large number nuts, which only wealthy people could afford in the 18th century, 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 over 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 liter jar with 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 do not risk getting involved 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 vanilla sugar and half cooked regular sugar... Pour gelatin there and start adding cottage cheese in portions, interrupting it with a blender.

3. Go to 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.

You don't 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, it should still hang from the pasochny enough gauze so that it can completely cover the base of the pasochny

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 classic Easter 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 festive tablethen you can make a wonderful caramel easter. Caramel flavor given by 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 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 with a paper towel and cut into small pieces.

Dry the walnuts in the oven and grind them too.

Add chopped ingredients to the curd mass. Mix well.

3. Place 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. We close the base of the pasque with gauze and install a jar of water or another suitable dishes, 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 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 tbsp
• Dried fruits - 100 g
• Sugar - 180 g
• Vanilla sugar, ground nutmeg, cardamom, cinnamon - optional

Preparation:

1. First of all, you need to grind the cottage cheese 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 also send lemon juice there, a couple of bags of vanillin and, if desired, half a teaspoon 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 shapes for baking, we line the bottom and walls of the forms 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 into a baking sheet plain water half of 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. Curd heavy and can settle if taken too early

7. When curd desserts cool completely, 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 fears about cooking such a wonderful festive dish like cottage cheese Easter.

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