For catholic Easter they do not bake cakes, do not paint eggs, and do not make curd Easter, as is customary in the Orthodox. For Catholics, chocolate is the most important treat and decoration of the Easter table, ”says the famous   pastry chef Alexander Seleznyovwhich now works in the confectionery of Monaco. - Chocolate decorates the Easter table, give it to friends and relatives. And it can be not only chocolate eggs, but also hares, chickens, fish. As a gift, Europeans love to buy “Poisson Fryer” - small chocolate fish per tooth, as well as small chocolate eggs with nuts and praline, wrapped in multi-colored foil. By the way, the Orthodox now also began giving Easter eggs chocolate eggs and decorating the table with them. Nevertheless, in our country, it is still impossible to imagine a holy holiday without the three main characters: splendid Easter cake, cottage cheese Easter eggs and painted eggs.

What is worth thinking in advance?

A week before Easter you need to start preparing home-made candied fruits. To make them, boil 1.5 cups of water with 1/2 kg of sugar, 1/2 kg of glucose in the form of syrup (can be replaced with honey), cinnamon and lemon zest. Remove from heat, place whole peeled fruits (1 kg of pears, tangerine or apples) and leave overnight. In the morning, get the fruit, add 1/2 kg of sugar to the liquid, boil it, remove from the heat and put the fruit back. The procedure is best repeated 4-5 times.

The day before cooking Easter cake and Easter, you can soak raisins and other dried fruits in alcohol (rum, brandy) so that they become more fragrant.

The day before Easter, you need to bake a cake, make Easter (at least the night it still has to stand in the fridge) and paint the eggs.

How to diversify the cake?

It is believed that the higher the cake, the happier the life will be. Household flaws in baking - the unsteady dough, its breaking, strong leakage from the mold and the creation of a “mushroom” with a hat are perceived by the housewives as a tragedy. Therefore, the preparation of the cake should be taken seriously - to select the best yeast and the freshest products and protect the dough from drafts. The main secret of the correct cake is well-risen yeast dough with lots of eggs, high-quality butter and fillings. You can make the traditional version of the dish, and you can cook a more original Easter treat.

• If you use jasmine tea to knead dough instead of water, your cake will have a light jasmine flavor.
• If the day before cooking the cake, pour 3 g of saffron 2-3 tbsp. l rum, hold the mixture under the lid, and then add it to the brew, the baking will be with the delicious aroma of saffron.
• Another way to make an original cake is to replace part of the flour with powdered nuts, such as almond nuts.
• Want to create a real masterpiece? Then play with the spices. Add cloves, cardamom, nutmeg, cinnamon to the dough.
• You can also put bananas or cocoa in mashed potatoes into the dough for kulich. It will be delicious.
• Stuffing for cake can be any, choose to taste: nuts, candied fruits, raisins, dried fruits, dried berries (for example, cranberries). The main thing is not to overload the kulich with additives, otherwise the yeast will not work well.
• Decorating is another way to make your cake special. Pour it with icing, whipping cream, sprinkle with nuts, candied fruits or melted chocolate.

Easter from cottage cheese and not only ...

Easter is a sweet curd with raisins, candied fruits and nuts, the ingredients for which must be of the highest quality. Buy the freshest, country-style, granular cottage cheese on the market. To remove excess moisture from it, put it on a colander with gauze at night, put the plate down and put it in the refrigerator. Then rub the curd through a sieve once or twice to get a fluffy uniform mass without grains. Now enter the remaining ingredients - fat sour cream, butter, seedless raisins, chopped nuts, sugar (it is better to take the smallest or use powder). You can completely abandon the toppings - add to the mass of cocoa, and then you get a chocolate mass. There are other ways to make Easter more original.

• Want to enhance the taste of Easter, add vanilla to it, and preferably natural.
• In addition to cottage cheese, you can put mascarpone, ricotta, boiled condensed milk, melted chocolate, thick jam or custard on Easter. New ingredients will only enrich the taste of the dish! And if the jam is bright - raspberry or cherry, - Easter will turn out colored!
• If one part of the mass is made white, and the second is brown (due to melted black chocolate or cocoa), they can be laid out in layers, and then you will have a striped Easter Easter. Children will love this one for sure!
• Dates, almonds, candied fruits, lemon peel, raisins, dried berries - put in Easter any favorite fillings! Unlike the cake, there are no restrictions here. The more additives, the tastier the dish!
• Be sure to decorate your Easter. On the side walls you should put the letters "XB" or a cross. On the cottage cheese to make it quite easy - you can help small marmalade, nuts, candied fruit, raisins.

How to paint eggs?

You can buy ready-made food paint in the store and paint eggs in any color and shade - there are a lot of dye options today. But they have one important drawback - unnatural. If you do not want chemistry to enter your loved ones, it is better to return to the old eco-friendly methods of staining. For example, to make Easter treats with beautiful patterns, put a sprig of dill on a raw egg, put a piece of stocking on it, spin it and put it in this form in water. Instead of dill, you can take a leaf from a home plant or a flower. Part of the prepared eggs put in water with onion peel, part - with purple cabbage, part - with beet. When the eggs are cooked, carefully remove the "stockings" and remove the leaves. Treats will be natural, colorful and with beautiful patterns.

Photo: Shutterstock.com Ingredients:

• Eggs - 5-6 pcs.
• Avocado - 1 pc.
• Bacon - 2-3 slices
• Tomato - 1 pc.
• Lime - 1/2 pcs.
• Cilantro - 1 sprig
• Salt, cayenne pepper - to taste

How to cook:

1. Boil eggs, peel, cut in half lengths and remove the yolks. To halves were stable on the dish, you can slightly cut the protein from the bottom.
2. Remove the skin from ripe avocados, remove the bone and knead the pulp into a smooth mash.
3. Fry bacon strips in a skillet without oil. Grind.
4. Cut the tomato into small cubes, chop cilantro.
5. From lime squeeze a tablespoon of juice.
6. Mash egg yolks with avocado, mix with bacon, tomatoes, cilantro, lime juice and salt.
7. Put the guacamole and bacon on half the proteins and sprinkle with cayenne pepper.

Photo: Shutterstock.com

Ingredients:

• Fat cottage cheese - 1 kg
• White chocolate - 200 g
• Butter - 200 g
• Yolks - 8 pcs.
• Natural vanilla icing sugar - 150 g
• Golden Kishmish - 200 g
• Rum - 100 ml

How to cook:

• Rinse the raisins with boiling water, dry, pour with rum and leave for 12 hours.
• Wipe the curd through a sieve (to remove excess moisture from it, you can wrap in gauze beforehand and let the liquid drain).
• Melt chocolate and butter in a water bath. Cool slightly.
• Beat yolks with a pinch of salt and powdered sugar until white. Put in the chocolate mass and mix.
• Combine everything with cottage cheese and beat with a mixer.
• Add to the mass of raisins, stir.
• Cover the form for Easter with gauze, put curd mass, cover with gauze ends. Refrigerate for at least 12 hours.

Photo: Shutterstock.com Ingredients:

• Orange (zest) - 1 pc.
• Egg (yolk) - 1 pc.
• Fresh yeast - 60 g
• Sugar - 100 g
• Flour - 1 kg
• Painted boiled eggs - 5 pcs.
• Warm water - 1 cup
• Milk - 120 g
• Salt - 1 pinch

How to cook:

1. Dissolve the yeast with milk and sugar, let it walk for 10 minutes.
2. Add 125 g of flour, stir, put in a warm place, cover with a towel. Leave overnight.
3. The next day, mix the dough with the remaining flour, add salt, grated zest, warm water. Knead the dough for 30 minutes.
4. Separate 2/3 of the dough, form a long, smooth loaf of 5 cm in thickness.
5. Grease a baking sheet with butter, sprinkle with flour. Lay the dough on a baking sheet.
6. From the rest of the test roll 2 thin rollers of the same length as a loaf on a baking sheet. Lay them around the loaf, pressing to make the dough stick together. Eggs paste into the dough.
7. Grease the cake with egg yolk. Let go 3 hours in a warm place. Preheat oven to 200 ° C. Bake the cake in the oven for about 1 hour. Cool on the grill.

Photo: Shutterstock.com

Ingredients:

• Eggs - 5 pcs.
• Minced meat (beef and pork) - 500 g
• Milk - 4 tbsp. l
• Onions - 1 pc.
• Vegetable oil - 1 tbsp. l
• Parsley, dill - a few twigs
• Salt, pepper - to taste
• Salad leaves - for serving

How to cook:

1. 4 eggs boil hard boiled.
2. Cook the minced meat, scrolling beef and pork in a meat grinder.
3. Grind onions and greens.
4. Beat the remaining egg with milk.
5. Combine minced meat, greens, onions and egg, beaten with milk. Salt, pepper, mix.
6. Lay out the bottom of the baking dish with food foil and brush it with oil. Put half the minced meat.
7. Then, lay the peeled boiled eggs in one line in the center of the mince.
8. Cover the eggs with the remaining mince so that they are inside. Hand shape roll.
9. Close the roll with food foil and put in an oven preheated to 200 ° C for 1 hour. To make the dish brown, you can open the top layer of foil and leave it in the oven for another 15 minutes.
10. Before serving, cut the finished roll into pieces. It is better to do this when it cools down slightly and becomes denser.
11. Serve with lettuce. You can also add fresh vegetables to your side dish.

Photo: Shutterstock.com

Ingredients:

• Chicken fillet - 500 g
• Eggs - 5 pcs.
• Potatoes - 500 g
• Onions - 100 g
• Cucumbers - 250 g
• Greens - 1 bunch
• Salt - to taste
• Mayonnaise - for refueling
• Vegetable oil - for deep fat
• Boiled quail eggs - 3 pcs., For salad decoration

How to cook:

1. Boil chicken fillet to readiness and chop finely.
2. Onions chop. Pour boiling water and set aside for 10 minutes. Then drain the water, rinse the onion in cold water.
3. Peel potatoes, cut into thin strips and fry in a large amount of vegetable oil.
4. Cucumbers cut into strips.
5. Separate the whites from the yolks. Protein grate on a fine grater.
6. Chop the greens.
7. Mix potatoes (leave part for decoration), cucumbers, fillets, squirrels, onions. Salt, season with mayonnaise and put in a plate.
8. Sprinkle the salad with finely chopped greens, put fried potatoes in a circle. Top put boiled quail eggs.

Photo: Shutterstock.com Ingredients:

• Milk - 500 ml
• Dry yeast - 11 g (or 50-60 g of raw yeast)
• Flour - 1-1.3 kg
• Eggs - 6 pcs.
• Butter - 200 g
• Sugar - 250-300 g
• Raisin - 300 g
• Vanilla sugar - 1 tsp.
• Salt - Pinch

For glaze:

• Protein - 2 pcs.
• Sugar - 100 g

How to cook:

• Milk a little warm and dissolve the yeast in it. Add 500 g of flour, stir well. Put in a warm place and cover with a towel. Opara should be doubled.
• Separate the whites from the yolks. Grind the yolks with sugar and vanilla sugar.
• Protein whip with a pinch of salt.
• Add the egg yolks to the blended dough. Then add the softened butter, the whipped whites and the remaining flour. Knead the dough and put it in a warm place for 1 hour.
• In the approached dough add soaked raisins in advance, mix and put again in a warm place.
• Oil form, put the dough at 1/3 of the height. Cover with a towel and let rise again.
• Put in preheated to 100 ° C oven, bake for 10 minutes. Then add to 180 ° C and bake until cooked for about half an hour.
• For the glaze, whip the whites with salt, gradually adding sugar.
• Finish the hot cakes to grease and decorate with confectionary dressing.

Photo: Shutterstock.com Ingredients:

• Butter - 2 tbsp. l
• Smoked sausages and sausages - 900 g
• Garlic - 4 cloves
• Leek - 2 Stems
• Onion - 1 head
• Potatoes - 2 pcs.
• Bay leaves - 1 pc.
• Marjoram - 2 stalks
• Sour cream - 300 g
• Wheat flour - 40 g
• Horseradish - 40 g
• Salt - to taste
• Ground black pepper to taste
• Dill - 40 g
• Parsley - 20 g
• Chicken Egg - 4 pcs.

How to cook:

1. Cook hard boiled eggs. Chop greens and garlic, cut leek and onion into rings. Peel potatoes and cut into cubes.
2. Smoked sausage pour 2 liters of water, bring to a boil, reduce heat and cook for 15 minutes.
3. Fry garlic, onion and leek separately in butter.
4. Sausage removed from the broth. Add to the broth roast, then - potatoes, marjoram and bay leaf. Boil. Boil for half an hour and beat with a blender until mashed.
5. Separately, beat the sour cream and flour, add a glass of soup and mix. Pour the resulting mixture into the soup, mix and cook until thick 5 minutes.
6. Cut the sausage into slices 1 cm thick and add to the soup along with grated horseradish.
7. Salt, pepper, sprinkle on plates and sprinkle with herbs. Decorate with sliced ​​eggs in half.

Cottage cheese Easter is a delicate, airy, very tasty Easter table dish. All the secrets of cooking - with us!

• 1 kg of cottage cheese
• 3 egg yolks
• 150 g sour cream 30%
• 1 cup of sugar
• a pinch of salt
• 1-1.5 cups of raisins
• dried apricots and prunes for decoration

Rub the curd.

In a separate bowl to pour the egg yolks sugar.

Grind the sugar with yolks, add salt.

Add the egg mass to the curd, mix.

Run sour cream. If shop sour cream, it is better to take fatter - 30%.

Rinse the raisins, give it a little dry. Combine with curd mass.

Stir until smooth.

Prepare a form for Easter. You can use any utensils that have a hole for draining excess liquid.

Colander put on a bowl (or, for example, a salad bowl), which will drain the serum.

Put a clean gauze folded in half in a colander. Marley should be enough to completely cover her Easter.

Put the whole curd mass on gauze, level the top.

Cover Easter with gauze.

Put a press on top.

Let Easter run into the cold for several hours (or a day). Open gauze.

Top the colander to put the dish upside down and gently turn the colander. Remove the gauze.

Decorate Easter with dried apricots and prunes.

Recipe 2: Easter cheese with condensed milk

• cottage cheese - 400 gr
• butter - 150 g
• sour cream - 150 gr
• boiled condensed milk - 400 gr
• raisin - 100 gr

Fill the raisins with hot water and leave for 10-15 minutes.

Cottage cheese, butter, sour cream and condensed milk combine in a bowl. All products must be at room temperature.

Beat with a mixer until smooth.

Rinse the raisins and add to the curd mass.

Pashochnitsa, bowl, colander or sieve lining gauze in several layers.

Put the curd mass into the gauze.

Pasochnitsu put in a deep dish, wrap cheesecloth, put a plate on top, and put a load on it. Put in a cool place for a day.

Unroll the gauze and turn the easter over on the dish. Carefully remove the crochet and remove the gauze. Enjoy your meal!

Recipe 3: Easter curd on cream

Very simple and sufficient quick cooking recipe.

• cottage cheese 1 kg
• granulated sugar 200 g
• chicken eggs yolks 4 pcs.
• home cream floor liter jar
• additives to your taste: raisins, prunes, dried apricots, nuts, candied fruit, etc.
• you can add berries, bananas, oranges, kiwi, peach anything you like
• butter 300 grams
• bag of vanillin or vanilla sugar

Shake the cottage cheese in two layers of gauze and put under the press for about 6 hours, should leave the excess liquid.

Rub the curd through a sieve.

Homemade cream 250 g mixed with four yolks. Heat the second part (another 250 g) of the cream over the fire, but do not bring it to a boil.

In a well-heated cream enter the creamy-egg mixture, mix and hold on the fire for another 2-3 minutes, the mass should thicken. Remove from heat. Grind butter and sugar with sugar.

Raisin pour boiling water, then put on a napkin dry. Dried apricots and fruits are not cut into large cubes.

Add mashed butter and vanilla sugar to the grated curd, mix, pour in the cream and mix thoroughly with a mixer to form a fluffy mass of uniform consistency. Pour candied fruit, raisins.

Stir once more so that they are distributed evenly over the curd mass.

Forms to cover with wet gauze.

In the prepared forms for Easter, tamp down the curd mass, put the oppression on top and stand in the refrigerator for 11 hours.

After getting the cottage cheese cake out of shape, decorate with fruits or sweets on top and serve.

Recipe 4: Easter cheese with dried apricots and candied fruits

• cottage cheese - 1.5 kg;
• sugar - 1 kg;
• eggs - 10 pcs .;
• butter - 200 grams;
• sour cream 25% fat (it is better to use homemade) - 0.5 liters;
• vanilla sugar - 1 pack;
• raisins - 2 glasses (you can more - an amateur);
• dried apricots, candied.

Curd cheese rubbed on a large grater or through a sieve until a homogeneous mass.

Drive eggs into a separate container.

Add sugar to eggs, whisk whisk until smooth.

Add the resulting mass to the curd.

Mix well.

Melt the butter in a water bath or in a microwave, add to the cottage cheese.

All components are gently mixed and set on the minimum fire. Constantly stirring, bring the mixture to a hot state, preventing boiling.

After cooling a little, pour the contents into a bag of cloth (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the curd is very wet, you can use oppression).

The raisins are thoroughly washed under running water, dried. Dried apricots washed, cut into small pieces.

We spread cottage cheese Easter in a vase in layers, alternating with raisins.

The top layer of Easter is raisins. Add dried apricots and candied fruits.

Curd Easter is ready to eat! Keep it in the refrigerator.

Recipe 5: Easter with brewed fudge (step by step photos)

• 500 g of fat cottage cheese (it is better not to take sour cottage cheese),
• 3 eggs,
• 1 cup of sugar,
• 200 ml of cream
• lemon juice,
• vanillin,
• raisins,
• dried fruits,
• candied fruit,
• 100 g butter

Cottage cheese fray through a sieve or scroll 2 times in a meat grinder. The easiest way is to grind cottage cheese for Easter with a blender to a pasty state.

Dried fruits pour boiling water, in order to get out of them all the chemicals. Flush. Grind with a knife. If you add chopped prunes to curd Easter, keep in mind, it will give a creamy tint to the curd. Squeeze juice from lemon and remove bones if they got there.

Add dried fruits, candied fruits, raisins and lemon juice to grated curd.

All mix.

For custard, beat eggs and sugar into foam (about 5 minutes). Add cream to them, mix. We put in a water bath or just a slow fire. Add vanilla, about one small bag.

Constantly stirring, boil custard fudge for Easter cheese to a state of liquid mashed potatoes.

Remove and immediately pour hot fudge into the cottage cheese. This is the brewing process. Quickly mix. In the cooled mass for boiled curd Easter, put the softened butter and knead.

The form is lined with several layers of gauze, leaving long ends. We spread in her curd mass, close the top ends of the gauze.

Put under pressure in the fridge for 12 hours. During this time, excess moisture will flow through the holes in the mold.

Curd Easter turn over on a dish and decorate.

You can decorate with candied fruit, marmalade, nuts, or just melted chocolate from a pastry bag or syringe for a cream to draw a pattern.

Recipe 6: Tsar's Easter Easter Cheesecake (with photo)

• 0.5 kg of cottage cheese
• 100 grams of butter
• 2 chicken eggs
• 3 tablespoons sour cream
• 100 g sugar
• A pinch of salt
• 1 pack of vanilla sugar
• ¼ cup raisins
• ¼ cup walnuts
• Lemon and orange peel

Half a kilogram of fresh good cottage cheese to grind together with 100 g of sugar sand to a homogeneous mass (you can fork, spoon). The softened butter to grind until white with vanilla sugar.

Tip: Butter butter must be softened at room temperature, naturally, not in a microwave oven or gas.

Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or special device. Finely chop the walnuts with a knife or chop them in a blender.

Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it on board). Mix everything well with a tablespoon.

Add butter, whipped with vanilla sugar. Stir once more.

Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.

Take the form for Easter. Cover the form with damp gauze folded in half or cotton cloth so that the edges hang down (moisture of gauze is needed so that the finished cheese Easter cake can be easily removed and fully retains its original appearance). Put the curd-citrus mixture in the prepared pasochnitsa.

Cover the mixture with the remaining corners of the gauze. Put everything under pressure at night in a cool place (in the refrigerator). On good, Easter should stand under the yoke for at least 12 hours.

Recipe 7: simple curd Easter (step by step with photos)

Sweet, creamy texture of Easter cheese is very similar to ice cream. Despite the fact that it is not difficult to cook it, but the cottage cheese Easter matures for 2 days.

• Cottage cheese - 450 grams;
• Butter - 200 grams;
• Sugar - 170 grams (or to taste);
• Yolks - 3 pieces;
• Cream - 200 ml;
• Candied fruit - 30 grams;
• Raisin - 70 grams;
• Vanilla sugar - 1 bag.

Cottage cheese 2 times wipe through a sieve to get rid of the grains and achieve a smooth, creamy texture. Even if you buy a curd without grains, it is still necessary to wipe it through a sieve.

Beat yolks with a small amount of sugar until white.

Add softened butter, sugar and whisk again until smooth.

Whip up the mass with mashed curd.

Separately, whip the cream until strong peaks.

Add cream to the curd mass, stir until smooth.

Add the washed and dried raisins and candied fruits.

Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise up.

Wash, collect and place the mold for cottage cheese easter on the inside with wet gauze.

Distribute gauze evenly, without assemblies, as the printed image will depend on it. The form we will have turned upside down. Put it on a plate or pan.

Slowly, one spoonful, spread the curd mass inside the mold. This should be done so that no voids form inside, so that all free space is filled evenly.

Fill the form to the end, leave a few spoons of filling. Easter will sink under the weight of the load and you will need to add cottage cheese.

Lay the hanging pieces of gauze neatly and evenly over the top of the filling. Put a plate on top and a load of at least 500 grams on it. And put this whole structure in the fridge.

Liquid will be emitted from the bottom, it should be immediately cleaned, and the plate should be wiped dry. Check the top of the form, if the filling has subsided, then add the remaining curd, again lay the plate and load on top. Usually the next day, the liquid is no longer allocated.

After two days, get the Easter from the refrigerator, free from the form and gauze. Curd Easter for the holiday is ready!

Recipe 8: Candied Easter Cheesecake

• Cottage cheese - 500 g
• Eggs (yolks only) - 2 pcs.
• Sugar - 125 g
• Butter - 100 g
• Sour cream (cream) - 100 g
• Vanilla sugar - 1 bag
• Dried fruits (candied fruits) - 100 g

Cottage cheese must grind through a sieve or grind blender (immersion nozzle). Cottage cheese will become airy and even more tender.

Soak candied fruits for Easter well with hot water and let stand for 30 minutes. Then drain the water, dry the swollen dried fruits and cut them if necessary.

All other ingredients (yolks, sour cream, butter, sugar) mix until smooth and put on fire. On medium heat, bring the mixture to a boil. Stir for about three to five minutes, the mixture should begin to thicken.

Then let it cool and mix with cottage cheese and candied fruit.

Clean gauze wet and squeeze. This is necessary so that it would be convenient to lay out a pasochnica, removing deep folds.

Pasochnitsu put in a deep bowl upside down, cover with gauze, leaving the edges hanging. Put the curd mass.

Cover the edges with gauze on top, put a small plate on top of a suitable size and put a yoke (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into the bowl, constantly it must be drained.

Then we open the gauze, substitute the dish where Easter will stand, and gently turn over and disassemble, remove the basket. Now cottage cheese Easter is ready, can be decorated with candied fruit.

Recipe 9: Easter cheese with poppy filling

The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.

• Cottage cheese - 400 g (fat)
• Cream - 200 ml (33-35%)
• Gelatin - 9 g (powder)
• Sugar - 275 g (125 g per cottage cheese, 150 g per poppy filling)
• Vanilla sugar - 1 tsp. (in cottage cheese and in a poppy filling 0.5 tsp)
• Mac - 300 g
• Milk - 120 ml
• Raisin - 100 g
• Nuts - 100 g
• Lemon peel - 1 tsp. (can be excluded)
• Water - 50 ml and a little more for gelatin

Soak the raisins in warm water to slightly swell. Chop the nuts into small pieces. With lemon remove the zest using a fine grater.

Grind poppy, you can do it with a coffee grinder, pour milk, add sugar, vanilla sugar, zest, raisins and nuts. Mix thoroughly, then heat.

Set aside the poppy mixture for 30 minutes to ripen.

For cooking Easter it is better to use fat cottage cheese. First, using a hand blender, grind it until smooth, smooth, and then add sugar, vanilla sugar and mix.

Gelatin Pour 50 ml of water. As soon as the gelatin swells, add a little more warm water. Heat the gelatin over low heat until it is completely dissolved, then strain the liquid.

Beat cream until hard peaks.

In the prepared cottage cheese to enter the gelatin and whipped cream, gently mix everything with a silicone spatula.

You can use a special form for Easter (pasochnitsa). In this case, using a pastry bag to distribute the curd mass in shape, leaving unfilled the middle. In the center lay out the poppy filling, from above you can distribute another layer of cottage cheese, level it. Send Easter in the fridge for a day.

If there is no special form, then take a colander, cover it with gauze. The colander itself should be put on a suitable size pot. ¾ pour curd mass into an improvised form. In the center of the form put poppy filling. Since it is heavier than cottage cheese, it will drop down a bit. Top poppy close layer of cottage cheese. Carefully level the surface. Send for freezing in the fridge for a day.

We are preparing for one of the major Orthodox holidays with special trepidation. And many housewives are trying to treat (and Easter cakes) was also special.

And for this, first of all, it is necessary that the products were fresh. We offer you master classes on cooking Easter from cottage cheese with citrus and nuts, with raisins and candied fruits - we hope that everyone will find a recipe for the soul. Happy Easter!

1. Choux Easter with citrus scent

  Photo: Ekaterina Morgunova / BurdaMedia

You will need:

• 1 kg of cottage cheese

• 9 eggs
• 250 g butter
• 1 large lemon
• 200 ml sour cream 20% fat
• 200 ml heavy cream
• 50 g chopped almonds and raisins

Cooking:

  1. Curd the curd twice through a sieve. Dissolve the butter, mix with cottage cheese and place on the stove. While stirring, over a small fire, bring almost to a boil, then remove from heat and allow to cool slightly. In a mass, beat all the eggs one by one.

Important:

• for Easter should take the freshest cottage cheese;
• to combine it with warm oil should be gradually, in small portions;
• when the brewed curd-oily mass becomes warm, beat the eggs, after adding each carefully kneading it.

2. Gentle the lemon zest on a fine grater, squeeze the juice. The second - cut into thin slices. Add lemon juice, sour cream, cream to the curd-egg mass and mix thoroughly. Add chopped nuts and raisins.

Important:

• lemon zest can be removed with a grater or a sharp knife;
• make sure not to touch the white shell (it will give the dish bitterness);
• to get the maximum amount of juice from a lemon, the fruit should be first boiled over.

3. Put the resulting mass in a pasochnaya lined with wet gauze. Then collect the gauze ends at the top so that the mass does not flow out. Put under pressure, clean in the fridge for a day. If the load is too heavy, the liquid flowing through the slits of the form will be cloudy. If the fluid does not appear at all - the load is too light.

4. Put the finished Easter on a beautiful plate.

5. Top it with lemon slices.

You will need:

• 1.2 kg cottage cheese

• 200 ml of cream
• 4 eggs
• 200 grams of sugar
• 1 pinch of vanilla sugar
• 200 g butter
• 200 g peeled almonds
• rind and juice of 1 lemon

Cooking:

  1. Cottage cheese mixed with cream and placed under the press for a day. Then pour the whey, put the cottage cheese in a large bowl.

2. Rub the prepared cottage cheese twice through a frequent sieve. Butter cut into pieces and leave at room temperature for 30 minutes.

3. Beat eggs with a mixer, put in a hot water bath, gradually add granulated sugar and vanilla sugar. Heat, but do not boil.

4. Remove egg mixture from heat and allow to cool. Beat the butter with a mixer and combine with the cooled egg mass.

5. Grind the nuts in a blender, add to the egg-butter mixture together with the zest and lemon juice, add the cottage cheese, mix everything well.

6. Paste the bread bowl with 2 layers of damp gauze. Put the resulting curd mass in a pasochnit, cover with the ends of the gauze and place under the press for a day.

7. Decorate the finished product (optional) with almonds, lemon zest.

  Photo: Dmitry Bayrak / BurdaMedia

You will need:

• 800 g of cottage cheese

• 200 ml of cream
• 200 g icing sugar
• 200 g butter
• 4 egg yolks
• 1 pinch of salt
• 100 g of raisins
• 100 g candied

Cooking:

  1. Raisin pour boiling water. Cottage cheese twice rub through a fine sieve, mix with 100 g of powdered sugar and cream. Drain water from raisins, add it to cottage cheese along with candied fruits and vanilla sugar.

2. Melt the butter and let it cool slightly. Then mix it with egg yolks and the remaining icing sugar. Salt, beat well and combine with curd mass.

3. Sieve or colander lining folded twice moist gauze. Put the curd mass, slightly tamp, cover with top of the gauze and put in the refrigerator for 12 hours.

4. Decorate Easter with fruits and candied fruits.

Just melts in your mouth!

  Photo: K. Vinogradov / BurdaMedia

You will need:

• 1 kg of cottage cheese

• 2 eggs
• 300 g sour cream 30% fat
• 150 g butter
• 200 g sugar
• 0.5 bags of vanilla sugar
• 100 g of fine raisins

Cooking:

  1. Curd cheese 2 times through a frequent sieve. Add sour cream, melted butter, mix to obtain a homogeneous consistency.

2. Beat eggs, sugar and vanilla sugar with a mixer. Combine the resulting creamy mass with cottage cheese mixture, raisins, mix well.

3. Place the mass container in a hot water bath and keep stirring for 30 minutes.

Then put it in a pasochnica lined with gauze, put pressure and put it in the cold for 24 hours.

Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked or boiled or boiled. And how delicious the curd Easter will turn out to a large extent depends on the quality of the curd used to make it.

Baked cottage cheese Easter is especially tasty - it is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And choux (boiled) cottage cheese Easter is always very tender - in order to cook it, they brew a mixture of cottage cheese, butter, sour cream and eggs in a saucepan. This is exactly how the famous Tsarskaya Easter cheese cake is prepared!

In general, curd Easter can be cooked in two ways: cold and hot. In order to cook curd Easter in a cold way (i.e. raw Easter), all components are carefully rubbed to obtain a homogeneous mass, and for cooking boiled Easter mass is heated on the fire until the bubbles begin to rise from the bottom of the pan. Of course, for cooking hot Easter cottage cheese it is necessary to put more effort, but it turns out much softer and sweeter than the raw version.

Ideally, the cottage cheese for cooking cottage cheese Easter should be fresh and fairly fat (although some hostesses claim that excellent cottage cheese easter is also obtained from skimmed dry cottage cheese). Especially well chosen for this purpose is homemade cottage cheese, and if it was made from baked milk, it is doubly good (to cook such cottage cheese, milk is flooded in the oven for several hours), because Easter cooked from such cottage cheese will boast of an unusually pleasant pink color!

In order for curd Easter to always turn out to be homogeneous, curd must be carefully rubbed through a sieve, and only after that it is combined with all other ingredients and the future curd Easter is thoroughly mixed. And you can always beat the curd mass using a mixer.

Sour cream for cooking Easter cheese should be non-acidic, and also quite fat and thick, and the cream should also have a high fat content (at least thirty percent). But sugar can always be replaced with powdered sugar - it will be much easier to grind with egg yolks, and the finished product in this case can boast a more delicate texture. As for eggs, it is best to take the yolks, which are ground with sugar or powdered sugar, until the eggs light up. And the lighter this mixture is, the better!

We bake cakes and a lot of all kinds of delicious pastry made from yeast dough. This tradition went from my great-grandmother and grandmother, and my mother still bakes the most delicious Easter baking.

But somehow none of them cooked a cheese Easter cake. It may of course be prepared by someone, but in my childhood memory this has not been postponed. For some reason it always seemed to me that it is very difficult, and it is impossible for everyone to prepare such a festive treat.

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

Of course, they did not have the letters “XB” (Christ resurrected) traditional for such a case, and there were no other symbols of the resurrection of Jesus Christ, such as a cross, a spear, sprouted wheat, young shoots and flowers, but still it was - the real, traditional, cottage cheese, exactly as it should be.

Of course, we will begin today's selection with the most important of them - the royal one. Why is she called that? Yes, because in its composition a lot of different dried fruits, nuts, candied fruits. Sometimes they are added in large quantities, sometimes selectively - just something from nuts and something from dried fruits. But certainly these additives that improve the taste, are present in it.

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

That is why Easter was considered with the addition of dried fruits and nuts, but all kinds of overseas spices - “royal”. And the peasants prepared the usual, simple, without any additives.

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

We will need:

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

Cooking:

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

2. Cottage cheese is best used fat, from which the food is especially tasty. It should be passed through a sieve, and not even once, but twice. You should get a curd mass without grains, so it turns out more tender.

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

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

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

4. Add sour cream and continue mixing until smooth.

5. Remove the butter from the refrigerator beforehand, cut it into cubes and leave it on the table at room temperature. It should be soft and pliable. Microwave for these purposes is better not to use.

Oil is best to take 82.5%. In general, only this oil can, according to scientists, be used for food. Oil of 72.5% is trans-fat, or vegetable oil of very low quality. No benefit from it, but the harm to the body can be significant.

6. Add lightly melted butter to the mixture and beat with a mixer into a smooth homogeneous mass.

7. Prepare a thick-walled pot with the same thick bottom. Put in it the resulting mass and put on the smallest fire. Since the walls of the pan are thick, the mass will not burn, but will quietly languish on the fire and make this consistency as it should.

8. It is necessary to boil the mass to the state until the first bubbles appear on the surface, that is, until it boils.

9. As soon as the first “bullets” appeared on the surface, remove the saucepan from the heat and put in a larger volume pan filled with cold water.

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

At this stage, the most uninteresting work begins, the masses must be constantly stirred until it cools down. It’s best to use a wooden spatula.

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

12. Prepare pasochnitsa and gauze. Pasochnitsy are wooden and plastic, you can use the one that is. If it is not at all, then prepare a colander or a sieve. It is important that the tank was with openings for draining serum.

Earlier, when I did not have a pasochnitsa yet, my husband made them on his own from a new square-shaped flower pot. He cut down his bottom, and I got what I wanted.

It is desirable that even the homemade pasochnitsy had two inlets. As long as the product is infused, excess liquid will have to flow. And it is through the lower hole that it usually comes out.

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

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

15. Fill the form with the mixture. Cover with gauze, turning it upside down with an envelope, put a small plank and put pressure on it. As it can come up filled with water bank.

16. Put the form in a bowl, and put it in the fridge for 1.5 - 2 days. The oppression is not to remove, it will allow to compress the entire mass and squeeze out excess liquid.

17. When time is up, get the form and remove the wall.

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

18. Set on the table and eat with pleasure!

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

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

Curd Easter without baking in condensed milk

If in the past recipe we prepared a choux festive treat, then in this recipe we will manage without cooking at all.

We will need:

• fat cottage cheese - 600 gr
• fat sour cream - 3 tbsp. spoons
• butter - 100 gr
• sugar - 0, 5 glasses
• condensed milk - 200 gr
• dried apricots - 100 gr
• raisin - 100 gr
• vanilla sugar - 1 tsp

Cooking:

1. Rinse dried apricots and pour boiling water, leave for 1 hour, so that it becomes softer. Then drain and dry the water.

2. Wash the raisins and pour boiling water on it, leave for 20-30 minutes. Then drain and dry the water with paper towels.

3. Put dried apricots into the blender bowl, add sour cream and cottage cheese to it. Both are better to use a large degree of grease. So the finished product will be more delicate and tasty.

4. There add the usual and vanilla sugar, condensed milk.

5. Butter 82.5% fat in advance to get out of the refrigerator and allow it to melt at room temperature. Also add it to the blender bowl.

6. Bring down all the ingredients in a homogeneous mass, especially to ensure that no pieces of dried apricots remain. It should be homogeneous with the other ingredients, and the mass, thanks to her, will acquire a beautiful peach shade.

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

7. Add raisins to the mass and mix. We do not use blender anymore.

8. Paste a pasochnica with two layers of gauze and put the cottage cheese mixture in it. Put the form in a bowl, and put the oppression on top. It is imperative to put it in the bowl, since the serum will flow into it during the pressing of the product.

9. Put in the fridge along with the yoke for the day.

10. At the end of this time, take out the crochet bowl, remove the walls, and carefully remove the gauze.

Put on a plate and serve.

Put the finished Easter on a plate and decorate it on your own. To do this, can be used various toppings, or confectionery decorations.

Raw curd Easter "Tsar" with candied fruit (without baking)

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

We will need:

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

Cooking:

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

Mass rub to the state until the sugar is completely dissolved.

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

3. Curd cheese rubbed through a sieve twice, so our treat will turn out especially gentle and airy. Add it to the total mass.

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

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

5. Beat cold greasy cream in a separate container. Then carefully enter them into the total mass. It is best to mix with a wooden spatula and preferably shifting the layers from top to bottom. Or interfere in a circle, but only in one direction.

6. Prepare a pasochnitsa, covering them with a dense thin cloth or a double layer of gauze moistened with water.

7. Put in her curd mass, close the edges of the gauze and put under pressure.

8. Put in a bowl for draining whey and put it in the fridge for a day.

9. Then release the product from the form and fabric and place it in a flat plate. At will decorate.

As Easter is prepared from raw foods for this recipe, make sure you use fresh eggs!

It is very important! And in each case, when we are going to make raw treats today, this should be done without fail!

Video on how to bake in the oven very tasty Easter cheese

I admit honestly, I never baked Easter in the oven. As it used to cook more or brew it, or even without cooking. But when I began to prepare for today's article, I was surprised to discover that it turns out that such recipes exist.

I searched the Internet for the right recipes, it turned out they are not so many. But, finally, I came across such a wonderful recipe. I looked through it, and, I confess, I really liked it! Therefore, I decided to include it in today's article.

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

And here is another recipe in the oven. The truth is that only milk is languishing in the oven, but still one of the cooking steps 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 stove. But since not everyone has a country stove, it is adapted to our oven, which fortunately is in every home.

Since this recipe was prepared in peasant families, it is prepared from the simplest products that are in each refrigerator.

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

We will need:

• milk - 1.5 liters
• sour cream - 4 glasses
• egg - 3 pieces
• sugar - 0, 5 glasses
• salt - pinch

Cooking:

In this recipe, we will lay the milk on our own with sour cream. And for this there are two ways. One of them, make it in a saucepan, mix milk with sour cream, and bring it to a boil. When the serum is snapped off, cover the colander with gauze in two layers and pour the contents into it. Then tie the gauze in a knot and hang, to merge all the liquid. Serum will merge, and cottage cheese will remain.

And you can do it the way our great-grandmothers did. And it was done this way. Milk was poured into a clay pot and placed in the oven. The pot was red-hot and the milk was warming, languishing and becoming baked. Then he had to get it and cool slightly, approximately to the temperature of the human body, that is, up to 35 degrees.

After which sour cream was added, the contents were mixed and left to ferment. Then the fermented milk was put in a rag or gauze, rolled up in a knot and hung, the serum drained and the solid mass remained. In this way, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any way to get cottage cheese and continue.

1. After you have received the cottage cheese and poured all the syvortku, cottage cheese must be rubbed twice through a sieve.

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

3. Then the mass should be slightly salted and add sugar. Mix thoroughly until smooth.

4. Put the mass in a colander covered with a double layer of gauze. Close the ends of the gauze, put the saucer of the appropriate size. Put a colander in a bowl to drain the remaining serum. Press down the yoke and send for a day in the fridge.

5. Then pull out the Easter, carefully remove the gauze. Put it on a plate and decorate at will.

Here is a simple rustic recipe!

The easiest classic recipe for Easter cheese without eggs

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

We will need:

• fat cottage cheese - 1, 25 kg
• butter - 100 gr
• sugar - 0, 5 glasses
• sour cream - 0, 5 glasses

Cooking:

1. Curd cheese twice through a sieve. You can also punch it with a mixer or twice through a meat grinder.

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

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

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

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

Put the pasochnitsa in a bowl so that the serum can flow into it. Top put the oppression and clean in this form in the refrigerator.

6. The minimum time of infusion in the refrigerator is 12 hours, but it is better to let stand for 24 hours.

7. When time is up, get the form out of the fridge, remove the walls, and carefully remove the gauze. Put on a plate, decorate on your own.

Raw paschka with condensed milk and dried fruit

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

We will need:

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

Cooking:

1. All products in advance to get out of the refrigerator and let them stand at room temperature, so they will be easier to mix. And the oil we need is slightly melted, so it should be obtained even earlier.

2. Soak dried fruits in hot water, and give them the opportunity to lie in it for at least half an hour. Then take out, dry with paper towels, and cut into small pieces, the size of a raisin. If you use raisins, it is not necessary to cut it.

Dried fruits can be used any - this is dried apricots, and prunes, and figs, and raisins. Optionally, you can also add some nuts. Large nuts, such as cashews, Brazilian or walnuts are better chopped. Almonds, pine nuts, hazelnuts, pistachios or peanuts can be left whole.

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

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

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

6. In the bowl of the blender to the mixture, add boiled condensed milk, grated zest and lemon juice. Pour 5 - 6 teaspoons of sugar and mix thoroughly until uniform coloring of the whole mass.

Then taste the mass, if there is enough sugar for you, then leave it, if you like it more sweetly, then add two more spoons, or even more, that is, according to your taste.

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

8. Paste a pasochnitsa with a double layer of gauze or a thick linen cloth. If there is no pasochnitsa, then you can use a colander and cover it with gauze. Both in that, and in another case, there should be long hanging edges, we will cover them with the subsequently laid out mixture.

9. Dispense the mass into a pasochnice and cover it with hanging edges of gauze or fabric. If you are doing in a colander, then you should put a suitable saucer on top and put the oppression. On the crochet also set the oppression. Put the resulting structure into a suitable bowl so that the serum can flow into it and put into the fridge for a day.

From the finished holiday dessert to remove the walls of the form, and carefully, so as not to damage, remove the fabric. Lay out on a plate and decorate on your own.

Delicious recipe Easter cottage cheese on brewed fudge

Do you know how to make choux sweets? Not? Then read.

We will need:

• fat cottage cheese - 500 gr
• cream - 1 cup
• egg - 3 pieces
• sugar - 0.5 cups (a little less)
• vanilla sugar - 1 tsp
• lemon - 0, 5 pieces
• candied fruits, dried fruits, nuts - 0.5 - 1 cup

Cooking:

1. If you use dried fruits like dried apricots or raisins for cooking, you should soak them in hot water, raisins for 30 minutes, and dried apricots for 1 hour. Then drain the water and dry the dried fruits and chop them to be the size of a raisin.

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

2. Cottage cheese twice grind through a sieve. Add candied fruits, dried fruits or nuts, the total mass of them all can be from 0.5 cups to whole, if desired.

3. Remove the zest from the half lemon and then squeeze the juice out of it. Add both to 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 vanilla.

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

6. Pour the thick mass directly into the prepared curd and mix thoroughly until a homogeneous mass.

If you do not have a fat cottage cheese, after the curd mass has cooled, you can add 100 grams of softened butter with a fat content of 82.5%.

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

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

Ready treat to get, remove the walls of the form and gauze, put it on a plate and decorate it on your own.

Awesome Easter from cottage cheese with poppy filling without baking

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

It turns out not only incredibly tasty, but also the same beautiful. A nice golden color, delicious smelling ... With such a treat, you get a real celebration.

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

So be sure to take a note of this recipe.

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

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

This is a very simple and quick recipe. Therefore, if you have a little free time, then take it to the note.

We will need:

• cottage cheese - 500 gr
• butter - 2 tbsp. spoons
• sugar - 0, 5 glasses
• sea ​​buckthorn juice - 1 cup

Cooking:

1. Curd the cottage cheese twice through a sieve, then mix it with sugar until homogeneous and dissolving the sugar.

2. The oil that must be removed in advance from the refrigerator should slightly melt. Add it to the curd and mix again.

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

4. Paste the bowl or colander with a double layer of gauze and put the curd mass in them. Cover the top with the ends of the gauze and put under pressure, placing a bowl down into which the serum will flow.

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

6. Ready Easter to get, remove the form and gauze, put it on a plate and decorate on your own.

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

A simple carrot easter recipe with cottage cheese

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

We will need:

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

Cooking:

1. Wash carrots, peel and rub on the finest grater. Pour sugar and let it stand so that it runs juice.

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

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

3. Curd twice through a sieve. Then wipe the slightly softened butter and then the limp carrot. 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 pasochnitsa or colander laid with wet gauze, cover with the remaining gauze and put under pressure for at least 12 hours.

Form put in a bowl, so that it drained serum. At all times, the product should be in the refrigerator.

6. Then take it out of the form and remove the gauze. Decorate as fantasy prompts.

Our beauty will get a nice golden color with the same pleasant orange smell.

How to cook vanilla cottage cheese Easter cake without baking

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

We will need:

• fat cottage cheese 9% - 600 gr
• fatty cream - 600 ml
• sugar - 1 cup
• vanilla sugar, or vanilla - 1 tsp or pinch

Cooking:

1. Cottage cheese grind through a sieve twice, gradually pour cream into it. Cream use at least 20% fat. Stir the mass until smooth.

2. Put the mass in several layers of gauze and tie a knot. Suspend and leave for 12 hours, so that with the mass of the glass all the liquid. Place a bowl under the knot. Do not pour out the received serum, it can be used for preparation,

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

4. Paste the pasochnitsa with wet gauze folded in two layers and put the finished curd mixture into it. Cover the form with the hanging edges of the gauze, put the oppression on top, and put the form itself in a bowl so that the remains of the serum merge.

5. Leave at room temperature for 30 minutes. After that, release it from the form and remove the gauze.

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

This is not only the easiest, but also a fairly quick cooking method. No need to wait a day to start eating tasty treats.

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

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

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

We will need:

• fat cottage cheese - 800 gr
• thick fatty sour cream - 1 cup
• cream 33% - 0.5 cup
• butter 82.5% - 2 tbsp. spoons
• sugar - 0, 5 glasses
• icing sugar - 0, 5 glasses
• vanilla sugar - 2 tsp
• egg - 3 pieces
• ground nutmeg - 0, 5 tsp
• ground cinnamon - 0, 5 tsp
• candied orange - 1 sec. spoon
• raisins - 2 tbsp. spoons
• any nuts - 2 tbsp. spoons

Cooking:

1. Curd cheese twice through a sieve. Add icing sugar, softened butter and sour cream. Beat with a mixer.

2. Divide eggs into yolks and whites.

3. Sugar mixed with yolks and grind until white. You can use a mixer. Then add the resulting mass into the curd mixture.

4. Cold cream from the refrigerator, beat in a strong foam.

5. Squirrels also beat in foam.

6. Gradually add all the spices into the curd mixture, then in turn whipped cream and whipped whites. Stir with a wooden spatula, moving the mass upwards, in one direction.

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

8. Paste the passover box with gauze or a thin thick cloth, leave long ends.

9. Put the curd mass into it, cover it with hanging ends, put a plank on top and put oppression on top. Put in a bowl so that it drains serum.

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

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

Delicious scrambled easter with boiled yolks without form

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

We will need:

• fat cottage cheese - 1.4 kg
• eggs - 5 pieces
• milk - 2/3 cup
• sugar - 1 cup
• lemon peel
• or vanilla - pinch

Cooking:

1. Boil hard-boiled eggs, cool them and pull out the yolks. Proteins to postpone, they can be used for cooking.

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

3. Grind the yolks with sugar until smooth and until sugar is dissolved.

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

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

6. Curd grind through a sieve twice, or it can be pierced with a mixer until smooth. Add it to the cooled mixture and mix thoroughly.

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

8. Transfer the cottage cheese mixture to a colander. Cover it with the hanging edges of the fabric, put a suitable saucer on top and put a pressure on it.

Himself colander put in a bowl. From the yoke, excreted serum will drain into it. Put it all in the fridge for 12 hours, and better for a day.

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

Ready to decorate Easter to your taste, as your fantasy tells you. Dried fruits, nuts, or millet dyed with bright colors are suitable for decoration.

Easter on curdled sour cream with dark chocolate

Maybe for someone such a dessert would be unusual, as for me personally, in due time. Then, when I first met this recipe. Yes, as it is not unusual, but they are cooked with chocolate. And the next two recipes will be with him.

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

We will need:

• thick sour cream country - 1.2 kg
• fatty cream - 0, 5 glasses
• butter 82.5% - 2 packs (400 gr)
• sugar - 400 gr
• egg yolks - 6 pcs
• chocolate - 400 gr
• vanilla - pod (or vanilla on the tip of the knife)

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

Cooking:

1. Put 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. Substitute a bowl for the draining serum, the liquid component can be used for baking.

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

3. Chocolate rubbed on a grater, before it put it in the refrigerator for a while, it will be easier to rub. Then pour it and vanilla into the yolk mixture.

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

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

6. Paste a pasochnica with a double layer of gauze or thick cloth. Very tightly put in it the resulting mass. Cover the edges of the gauze and put under pressure for 24 hours in the refrigerator. Place the form in a suitable-sized bowl so that the draining liquid remains in it.

7. Upon readiness to get the form, remove the wall and gauze. Put on a plate and decorate. And you can leave it the way it turned out.

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

Easter is surprisingly tender and incredibly tasty. Therefore, take this recipe to your note necessarily, it will not let you.

Very tender and tasty Easter cheese with white chocolate

Very delicate and delicious dessert, which is always a pleasure to serve, and no less pleasant to eat.

We will need:

• fat cottage cheese - 400 gr
• fat sour cream - 400 gr
• white chocolate - 200 gr
• milk - 1/4 cup
• dried fruits, candied fruits - 0, 5 glasses

Cooking:

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

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

3. Cottage cheese twice pass through a sieve. Add to it warm milk with melted chocolate, fatty sour cream. Fat content should be at least 20%, and preferably 30%. Mix.

Optionally, you can add a little sugar, especially if you are a sweet tooth.

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

5. Moisten a thin, dense fabric or gauze in two layers with water and cover it with a pasochnitsa. Leave long ends.

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

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

How to cook homemade Easter curdled milk and ryazhenka

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

We will need:

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

Cooking:

1. Yolks carefully rub with sugar 0.5 cups.

2. In a saucepan of large volume, mix ryazhenka, milk and sour cream. Add yolks and mix. Put on a small fire and bring to a boil, while constantly stirring the mass, to the state until the serum recedes. This will take several minutes of light boiling.

3. Cover the colander with gauze in two layers and put it in a pan of suitable volume. Pour the mass in a colander to serum the glass in a saucepan.

4. Leave in this state until complete cooling of the curd mass.

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

Do not pour out the serum, they are obtained from it.

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

7. Remove the oil from the refrigerator beforehand and allow it to melt slightly. Then mix with sugar, carefully rubbing it until the grains disappear. Add vanilla and mix again.

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

9. Put the mixture in a prepared and laid with a gauze pasochnitsa, or in another form. Put it in a bowl so that the released liquid can flow into it. Top put the oppression and put in the fridge for a day.

Then remove the form, cheesecloth and place the finished treat on a plate. At will, decorating it or leaving it like this.

A simple recipe for making cottage cheese delicacy on honey

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

We will need:

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

Cooking:

1. Curd cheese twice through a sieve. Use fat cottage cheese, with him Easter will turn out more delicious.

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

3. Mix mass, and even better knock with a mixer.

4. Then put in a pasozhnitsa made with gauze and in a colander. Cover the ends of the gauze and put under pressure in the refrigerator, it is better for a day.

Video on how to cook diet Easter cottage cheese on Dyukanu

As we had time to notice in all previous recipes, the dessert is prepared from all the fatty ingredients, this is a fat cottage cheese, and fat sour cream, and cream, and with the addition of butter. Eat a slice of such treats and put on extra calories for the whole day.

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

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

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

Chocolate curd Easter, cooked on sour cream

Vkunyashka, cooked according to this recipe is very like little kids. They say that to taste she is like a kinder - a surprise. Maybe it is, as long as the children like it!

We will need:

• cottage cheese - 500 gr
• sour cream - 1 cup
• sugar - 0, 5 glasses
• butter - 1 tbsp. spoon
• egg - 3 pieces
• chocolate - 100 gr
• vanilla - pinch

Cooking:

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

2. Put the stew-pan on a small fire and stirring the mixture constantly, stirring it to the state until the whole chocolate disperses.

3. Remove from heat and cool.

4. Add to the mass of cheese, butter and sour cream. Punch all the blender until smooth.

5. Put in a crochet or colander, covered with gauze. Cover the edges of the fabric, and put under the press. Put in the fridge for 12 - 24 hours.

6. Then remove the form and gently remove the gauze. Put on a plate and decorate to your liking.

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.

To ensure that you do not have even the slightest doubt that you will cook the most delicious Easter, the next chapter will help you.

How tasty and properly cooked Easter cheese at home

Easter is raw, custard and baked.

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

Eggs should be not only fresh, but also thoroughly washed with soap. Then, so as not to leave the smell of soap, they should be thoroughly washed under running water and wipe with paper towels.

• Custards - are prepared using heat treatment. Milk is usually heated with sugar. Often, heat-treated eggs are added to the liquid mixture.

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

Therefore, often such heat treatment is carried out in a water bath. It is less likely that we will boil the mixture, that it will burn, and that the eggs will roll.

As soon as the mixture thickens, it is usually immediately removed from the heat and placed in cold and even ice-cold 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 and only after that they can be pulled out of the mold.

There are such options:

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

General principles of cooking Easter from cottage cheese

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

• only the freshest products must be used for cooking, especially curd, all associated dairy products, and eggs
• cottage cheese is best to take at least 9%
• sour cream not lower than 20%
• cream - from 20%, if you just add them to the mixture, and 33%, if you cook with whipped cream
• oil needs 82.5%. But the percentage below is not butter as such, it is a trans-fat, low-quality vegetable margarine
• most often in recipes only yolks from eggs are used. If you use proteins, it is better to beat them down, and add them already in this form
• you can cook from the finished cottage cheese, or you can cook it yourself by squirting milk, ryazhenka or sour cream. Such recipes are in today's collection.
• as mentioned above, in royal Easter dried fruit, nuts, candied fruits, spices and other flavoring agents are used. Also used food colors, such as turmeric, cocoa, carrots. All this allows to improve not only the taste, but also the appearance

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

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

• if you do not have this form, you can cook it in a colander, strainer, or in a flower pot with a cut-off bottom (I have already told about this at the beginning of the article). That is, we need a form with two holes. In one of them the curd mass is laid out and oppression is superimposed, and through the other an excess liquid flows out - serum. That is, the product is pressed and released from excess fluid.
• the spring bowl, or other form, into which we will lay out the mixture must be lined with cloth. Typically, this gauze in two layers, or a thin dense fabric. In extreme cases, food wrap 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 a better “breathing” of the product (if you can put it that way).

• the mixture laid out in the form should be covered with the ends of the gauze. Then a small plate is placed on it, or some other “platform” on which the oppression can be installed.
• the form itself is placed in a bowl, and serum will flow into it. It must be periodically merged. The product is considered ready when the liquid ceases to accumulate in the bowl.
• in almost all recipes, it should be kept from 12 to 48 hours in the cold, that is, in the refrigerator.
• ready-made holiday treats are freed from the shape, carefully removed the gauze and decorated in various ways. Decorate with whipped whites with dyed millet, icing, the same dried fruits, candied fruits and nuts, sprinkled with cocoa, etc.
• treats can be stored in the refrigerator for up to two days

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

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

Write me in the comments, how it happened! Did you like the article, was it useful to you? Or just put a class or make a repost, so I understand that the recipes were necessary for you.

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