How to make cottage cheese Easter at home. Curd Easter

23.04.2019 Snacks

Curd Easter it is an essential attribute holiday table on the Holy holiday Easter. But this dish is not as popular and is not as common as or. It seems to me that this is due to the fact that most housewives think that the cottage cheese Easter complicated recipe. After all, it is certainly difficult to cook such a yummy.

But in fact, this is not at all the case. There are even recipes that do not require baking. So they do not require a long stay in the kitchen. The only thing you definitely can't do without is a beekeeper- special form in the form of a truncated trapezoid, which symbolizes the tomb of the Lord.

Pasochnitsy can be easily bought in the store. They can be made of wood or plastic, and inside have special recesses that form the letters ХВ and other ornaments on Easter.

The material of the pasochnik does not matter; it does not affect the final look of Easter.

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

A simple recipe for custard Royal Easter with raisins and dried apricots

Let's start from the very popular recipe Royal Easter. It got its name, as it did for the content of a large number of nuts, which in the 18th century could only be afforded by wealthy people, and such dishes could only be found on rich royal tables.

Ingredients:

Curd - 500 g
Eggs - 2 pcs
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
Easter mold 20 cm high

Cooking:

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

2. We put the cottage cheese in a small saucepan (which can then be put on fire) and interrupt with a blender or simply pass through a meat grinder to make 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 and mix together until smooth.

4. Put the pan on a small fire and bring the cottage cheese 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.

The cottage cheese will soften as it heats up and by the time it is ready, it will resemble sour cream in consistency.

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

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

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

7. We put this whole structure in the refrigerator for the night, so that the glass has excess liquid.

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

After that, we take 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 cottage cheese Easter without eggs with gelatin and poppy seed filling

If you do not risk messing with not fully thermally processed eggs, then they can be excluded from the recipe, but you can cook no less delicious sweetness.

Ingredients:

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

Cooking:

1. Pour gelatin into a small bowl and add a little water at room temperature to it. Water is 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 small amount of 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 is completely dissolved. Then immediately remove the pan from the stove.

2. In a separate deep bowl, mix the cream with vanilla sugar and half the cooked regular sugar. Pour gelatin there and begin to add cottage cheese in portions, interrupting it with a blender.

3. Let's move on to the poppy seed filling. Poppy must first be crushed with a blender or in a coffee grinder. For further cooking, we need a saucepan. We pour crushed poppy into it, pour milk and pour 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 a sweet, sticky poppy mass will remain in the pan.

4. We transfer it to a plate and, until it has cooled down, add the raisins washed in boiling water and dried with a towel.

Raisins do not need to be pre-soaked, the point is that it will absorb all the moisture remaining in poppy seeds 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. We take a pasochnitsa and put it with a narrow top on a flat plate. We lay out the walls of the pasochnitsa with wet gauze folded in half.

After lining, there should still be hanging from the bead enough gauze so that it can completely cover the base of the bean box

7. Put in a bean box curd mass so as to fill it in half. Then we put a layer a couple of centimeters thick on the inner walls so that the center of the bean box remains empty. There we will put the poppy seed filling.

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

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

10. The next day, we take out the bean bag, 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 a classic Easter with candied fruits from Yulia Vysotskaya

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

Cottage cheese caramel Easter without baking with boiled condensed milk

If you want to diversify the festive table, then you can cook a wonderful caramel Easter. Caramel flavor given with the help regular boiled condensed milk. So the recipe doesn't get any harder.

Ingredients:

Butter - 100 g
Curd - 300 g
Sour cream - 100 g
Boiled condensed milk - 200 g
Dried apricots - 40 g
Walnut - 40 g
Pasochnik 0.5 l

Cooking:

1. Put butter, cottage cheese, sour cream and condensed milk in 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.

We dry the walnuts in the oven and chop them too.

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

3. We put the paska with a narrow top on a flat plate and line its walls with wet gauze, folded in two layers.

We try so that the gauze does not form folds on the walls, which will be imprinted on the curd

4. We close the base of the pasca with gauze and install a jar of water or another suitable dishes, capable of pressing on the curd without touching the walls of the pasta. This design must be left in the refrigerator for 12 hours.

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

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

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

Curd sweetness can be baked. Of course, you can’t put the pastry in the oven (if it is plastic), so we will cook in standard cylindrical forms.

Ingredients:

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

Cooking:

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

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

2. Add sour cream with cream, sifted semolina, baking powder and starch to the curd mass. We send there lemon juice, a couple of sachets of vanilla and, if desired, half a teaspoon of nutmeg and cardamom. We mix.

In the resulting mixture, put cinnamon and dried fruits and mix well again.

3. Take the chilled 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 proteins into the curd mass and gently mix with a spoon.

We set aside a third of the whipped proteins and put them in the refrigerator - we will decorate with this part ready easter

5. We take cylindrical shapes for baking, line the bottom and sides of the molds parchment paper and fill them with curd mass to 3/4 of the height. We cover the forms with foil, put them on a baking sheet with high walls and pour into a baking sheet plain water half its height.

6. Put the baking sheet in the oven, heated 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. Having taken out the forms from the oven, Easter cannot be taken out for another 30 minutes until they have completely cooled down. The curd mass is heavy and can settle if taken out too soon.

7. When cottage cheese 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 like to think that I have dispelled your fears about preparing such a wonderful holiday dish like a cottage cheese easter.

And that's all for today, thank you for your attention.

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

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

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

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

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

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

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

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

We will need:

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

Cooking:

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

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

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

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

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

4. Add sour cream and continue to mix until smooth.

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

Oil is best to take 82.5%. And in general, only such oil can, according to scientists, be used for food. Butter 72.5% is trans fat, or vegetable oil very 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 into a fluffy homogeneous mass.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

18. Serve and eat with pleasure!

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

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

Cottage cheese Easter without baking on condensed milk

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

10. After this time, take out the bean bag, remove the walls, and carefully remove the gauze.

Put on a plate and serve.

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

Raw cottage cheese Easter "Tsarskaya" with candied fruits (without baking)

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

We will need:

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

Cooking:

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

Rub the mass until the sugar is completely dissolved.

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

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

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

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

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

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

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

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

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

Since Easter is prepared according to this recipe from raw foods make sure you are using fresh eggs!

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

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

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

I searched on the internet desired recipes, there weren't many of them. But finally, I caught my eye like this wonderful recipe. I looked it up and I must admit I really liked it! Therefore, I decided to include it in today's article.

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

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

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

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

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

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

We will need:

milk - 1.5 liters
sour cream - 4 cups
egg - 3 pcs
sugar - 0.5 cups
salt - a pinch

Cooking:

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

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

After that, sour cream was added, the contents were mixed and left to ferment. Then the fermented milk was transferred to a rag or gauze, folded into a knot and hung up, the whey drained, and the solid mass remained. Thus, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any way to get cottage cheese and continue on.

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

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

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

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

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

This is such a simple rustic recipe!

The easiest classic Easter cottage cheese recipe without eggs

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

We will need:

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

Cooking:

1. Wipe the cottage cheese twice through a sieve. You can also punch it with a mixer or pass it through a meat grinder twice.

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

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

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

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

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

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

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

Raw pasochka with boiled condensed milk and dried fruits

For cooking 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 tasty.

We will need:

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

Cooking:

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

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

You can use any dried fruit - dried apricots, prunes, figs, and raisins. You can also add some nuts if you like. Large nuts such as cashews, brazil or walnuts better 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 a homogeneous mass is obtained.

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

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

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

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

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

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

Ready made holiday dessert remove the walls of the form, and carefully, so as not to damage, remove the fabric. Put on a plate and decorate as you wish.

A delicious recipe for cottage cheese Easter on custard fudge

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

Awesome Easter from cottage cheese with poppy seed filling without baking

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

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

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

So be sure to check out this recipe.

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

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

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

We will need:

cottage cheese - 500 gr
butter - 2 tbsp. spoons
sugar - 0.5 cups
sea buckthorn juice- 1 glass

Cooking:

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

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

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

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

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

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

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

A simple recipe for carrot Easter with cottage cheese

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

How to cook vanilla cottage cheese Easter without baking

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

We will need:

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

Cooking:

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

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

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

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

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

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

This is not only the easiest, but also enough fast way cooking. No need to wait a day to start eating a delicious treat.

Such a beauty is prepared in the villages using fatty rustic cottage cheese and the same cream.

Royal raw Easter in Russian on sour cream and cream

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

We will need:

fatty cottage cheese— 800 gr
thick fat sour cream - 1 cup
cream 33% - 0.5 cups
butter 82.5% - 2 tbsp. spoons
sugar - 0.5 cups
powdered sugar - 0.5 cups
vanilla sugar - 2 teaspoons
egg - 3 pcs
ground nutmeg - 0.5 tsp
ground cinnamon - 0.5 tsp
candied oranges - 1 s. the spoon
raisins - 2 tbsp. spoons
any nuts - 2 tbsp. spoons

Cooking:

1. Wipe the cottage cheese twice through a sieve. Add powdered sugar, softened butter and sour cream. Beat with a mixer.

2. Divide the eggs into yolks and whites.

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

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

5. Beat the whites also into foam.

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

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

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

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

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

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

Delicious custard with boiled egg yolks without shape

Another interesting recipe where not raw eggs will be used, but boiled yolks. And don't be afraid to give ready dessert children.

We will need:

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

Cooking:

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

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

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

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

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

6. Rub the cottage cheese through a sieve twice, or you can beat it with a mixer until smooth. Add it to the cooled mixture and mix thoroughly.

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

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

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

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

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

Easter on curdled sour cream with dark chocolate

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

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

We will need:

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

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

Cooking:

1. Put sour cream in several layers of gauze or thick fabric. Tie it in a knot and hang it for 10 - 12 hours so that all the liquid is glassed. Substitute a bowl under the flowing whey, the liquid component can be used for baking.

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

3. Grate the chocolate, before that put it in the refrigerator for a while, it will be easier to grate. Then add it and vanilla to the yolk mixture.

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

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

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

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

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

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

Very tender and delicious cottage cheese Easter with white chocolate

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

We will need:

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

Cooking:

1. Thoroughly grind the yolks with sugar 0.5 cups.

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

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

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

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

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

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

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

8. Add sweet fragrant oil into curd and mix thoroughly.

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

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

A simple recipe for making cottage cheese treats with honey

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

We will need:

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

Cooking:

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

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

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

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

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

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

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

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

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

Chocolate curd Easter cooked on sour cream

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

We will need:

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

Cooking:

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

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

3. Remove from heat and cool.

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

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

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

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

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 cook tasty and proper Easter cottage cheese at home

Easters are raw, custard and baked.

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

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

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

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

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

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

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

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

There are also such options:

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

General principles for cooking Easter from cottage cheese

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

for cooking, only the most fresh food, especially for cottage cheese, all related dairy products, and eggs
cottage cheese is best to take at least 9%
sour cream not less than 20%
cream - from 20% if you just add them to the mixture, and 33% if you cook with whipped cream
oil needs 82.5%. Butter by a percentage lower is no longer butter as such, it is trans fat, margarine plant origin Low quality
most often, only egg yolks are used in recipes. If you use proteins, then it is better to beat them down and add them already in this form
can be prepared from ready-made cottage cheese, or you can cook it yourself by fermenting milk, fermented baked milk or sour cream. Such recipes are in today's selection.
as mentioned above, in the royal Easter, dried fruits, nuts, candied fruits, spices and other flavors are used. 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 - pasochniki. They are wooden and plastic. As a rule, the letters “ХВ” (Christ is Risen) or other symbols of the resurrection of Christ are squeezed out on the reverse side.

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

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

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

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

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

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

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

In any case, cook delicious Easter treats and delight your loved ones with them.

Cottage cheese Easter is one of those dishes that are made once a year, and from this with special pleasure. We have collected three Easter recipes that are excellent in their complexity of execution.
Basic Recipe cottage cheese Easter is simple. The main thing in it is the consistency, it is achieved with the help of the oldest culinary devices: sieves and presses. Other devices are desirable, but not required. If you do not have a special form for Easter, make it in any container that has (or can be made) a hole for dripping liquid.

simple easter

1 kg cottage cheese
6 eggs
200 g butter
1 cup sour cream
200-300 g powdered sugar

Fresh, by no means skim cheese you need to either hang it in gauze overnight, or place it in a colander, putting a press on top. So the whey will separate and drain.
We wipe the dehydrated cottage cheese through a sieve twice, add half a glass of powdered sugar and grind again.
Mix the butter with sour cream and beat until a single consistency and also add to the curd mass.
Separate the whites from the yolks. Proteins will not be useful to us, but the yolks must first be passed through a sieve, rubbed with the remaining sugar and added to the curd and mixed.
Now you need to lay out the pastry with gauze or linen cloth and stuff it as tightly as possible with the curd mass. Turn it over with its narrow end into a large container, put a press and leave for 12 hours. Naturally, cottage cheese is ideally combined with dried fruits, nuts, candied fruits, vanilla, cardamom, but “pure” Easter has an ideally delicate taste, so there is a reason to make it without additives or only with vanilla. For the indicated amount of ingredients, one small pod is needed, the seeds must be ground in a mortar and added to egg yolks.
Raw eggs in Easter are far from satisfactory for everyone, so you can either warm them up egg mixture without bringing to a boil, and after cooling, add to the curd mass. And then proceed in the usual way.

boiled easter

Boiled Easter is not as tender as raw, but it has little to do with taste. And there is some additional primordiality and national identity in it, like in cross-stitch and Shrovetide yeast pancakes. Although the recipe for boiled Easter is not much more complicated than usual.
In addition to the composition of the ingredients, add a handful of candied fruits, nuts, dried fruits, an hour of time and two serious pots.

1 kg. cottage cheese
6 eggs
200 gr. butter
1 st. sour cream
200gr. powdered sugar
50 gr. raisins
50 gr. candied fruit
1 vanilla pod

Squeeze the cottage cheese (you can not rub it), put it in a saucepan with a thick bottom, add sour cream and melted butter there, stir until smooth. And put the pan in a water bath. We heat it on a very, very slow fire, without closing the lid.
At this time, grind the whites with powdered sugar. All this time diligently interfere with the curd mass strictly in one direction. As soon as the curd mass approaches a boil, it becomes liquid and steam appears, pour in the yolks and put the vanilla, pounded in a mortar with a spoonful of powdered sugar. Cook for another half an hour without letting boil and stirring all the time. Add raisins and candied fruits and cook for another five minutes. Remove from heat and gently pour directly into the hot bowl, but do not put the press on top until the mass has cooled.
After 4 hours, put the press and leave for the same 12 hours.

baked easter

And finally, baked Easter - very tasty, but strange food: something in between Easter and Easter cakes in fact; this cake looks like this, and the taste of such an Easter is similar to a casserole.
But such a dish cannot be served in a pastry, so you need to choose a more interesting baking dish, for example, you can make small portioned pastries in such molds.

1 kg. cottage cheese
8 eggs
200gr. powdered sugar
a handful of raisins and candied fruits
50 gr. starch

We dehydrate the cottage cheese and rub it through a sieve twice, roll the raisins and candied fruits in starch and stir in the cottage cheese. Separate the proteins from the yolks - in this recipe we need both. Grind half a glass of powdered sugar with yolks, add to the cottage cheese and stir, and slowly add half to the whites whipped to a stiff foam. We spread them into the curd mass gradually, stirring each spoon.
We prepare the form: grease with oil and sprinkle with flour, carefully pour the curd mass there. If the form is large, then we send it to the oven at 180C for about an hour, if it is small for 30 minutes. You can check the readiness of the baked Easter with a wooden stick, if it is dry, it's time to take it out. You can’t immediately remove it from the mold: cover with a towel and leave to cool for at least an hour. You can decorate baked Easter with icing or just melted chocolate.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The cooking methods of which have been preserved from our grandmothers and great-grandmothers. Currently, some of them have been modified that do not affect the taste, but create the recipes themselves easier and more accessible.

It used to be celebrated in every house. And there were a huge number of ways to prepare Easter. Almost every housewife had her own way of cooking: raw and custard Easter, royal Easter, pink and chocolate, easter nut and easter with raisins. Many housewives know how to cook for the Easter table.

The article provides many different most delicious and interesting recipes showing various ways cooking Easter, so that each housewife can choose what she likes.

How to cook Easter in different ways in wooden forms (pasochniks)

The most important dish of the Easter table - Easter - is made from special wooden forms, called pasochniks. Such forms are sold in church shops and you can also buy them from the hands of carvers. Pasochnitsy can be presented before Easter and then the hostess can immediately use it.

The pasochnitsa is a box that is spreading downwards. The shape of the pasochnitsa is a collapsible hollow tetrahedral pyramid of planks. The curd mass squeezed out in it looks like a truncated pyramid, symbolizing the place of the crucifixion and martyrdom of Christ - Golgotha.

In the old days, the bead boxes were of different heights: from 15 to 20 - 22 cm. The bead forms are made from deciduous trees (more often from linden, as a softer and more suitable material for carving, less often they are made from birch or oak).

On the inner edges of the beanbag, in addition to the letters ХВ (Christ is Risen), symbols of the suffering and Resurrection of Christ are depicted: a cross, a spear, a cane, germinated flowers, a symbol of the Holy Spirit - a dove; symbols of the Resurrection of Christ and the rebirth of life: floral ornaments of flowers and herbs, sprouted grains, bunches of grapes, a staircase to paradise.

Sometimes there is an image of manna from heaven - bread falling from the sky in the form of rain, lilies. The three crossed lilies represent the three virtues: compassion, justice and mercy.

Easter products

The main component of any Easter is cottage cheese. To make Easter delicious, it is better to cook cottage cheese yourself or buy it on the market. Cook cottage cheese can be from milk bought at the store. All methods of making cottage cheese are suitable.

Cottage cheese for Easter should not be too sour, but dry enough, but it would not consist of grains.

In addition to cottage cheese, butter, sour cream, eggs, cream and sugar are put on Easter. Products should be fresh, and sour cream should be thick enough. It is better to boil the cream before adding it to Easter. You can add raisins, chopped candied fruits or nuts, cardamom, lemon peel, vanillin.

Cottage cheese with butter should be carefully ground and mixed. And only then add the remaining components. Everything is mixed well again and laid out in a pasochnik, which inside should be lined with a whole napkin or wet gauze (the folds should be even).

The form of the pasochnitsa is filled with prepared cottage cheese and covered with the same napkin. They put a plank on top and put a load. The form is placed in a cold place for 1 - 2 days, so that the serum is glassed.

Without removing the Easter from the form, they carry it to the church to be consecrated. On the Day of the Resurrection of Christ, the form is taken apart and everyone sees a neat turret with an imprinted cross, letters and symbols. This Easter is called "raw".

In addition to raw, there are "custard" Easters. In this case, the finished Easter, to which all the ingredients are added, is boiled over low heat, stirring continuously, until the first bubble, Then it is cooled and laid out in a mold. it’s better not to overcook than to overcook Easter, otherwise it will turn out with lumps. There are custard Easters, in which only a part of the components are brewed.

Custard and raw easter equally delicious. Custard Easter keep longer (in the refrigerator - for a week), they can put foods such as raisins, from which raw Easter quickly turns sour. However, raw paskhas are easier and faster to prepare.

In general, the preparation of Easter takes a little time, and the hostess can make Easter according to several recipes, knowing how to prepare them.

Now there are other forms of pasochnitsa on sale - from modern materials.

Easter cottage cheese - detailed ways to cook it

Products:

1 kg cottage cheese
5 - 10 eggs (yolks)
200 grams granulated sugar
100 - 200 grams of candied fruit
citrus zest - from one fruit
1/4 teaspoon vanilla

Cooking methods:

Separate the yolks from the whites. Grind the yolks until white granulated sugar adding vanillin. Combine the mashed mass with cottage cheese, add chopped small pieces candied fruits and lemon or orange zest, mix everything thoroughly.

Put the prepared mass into a mold, put oppression on top and keep it for 1-2 days in a cool place (in the refrigerator).

If there is no special form, then place the mixture in a gauze bag and let it hang in a cool place for 1-2 days or hold the same time under oppression (clamp the bag between two planks and put oppression on top).

Then turn the mold with the pressed mass over and carefully remove it from the already formed easter. If the mass was squeezed out in a bag (gauze), then Easter is formed manually, giving the curd mass the shape of a tetrahedral pyramid with a truncated top.

The surface of Easter can be decorated with edible decorations - multi-colored candied fruit, chocolate figurines, marmalade. jelly or marzipan. To flavor Easter, you can add a little rum or liquor to the curd mass.

Instead of candied fruits, you can put marmalade cut into pieces in the curd mass.

Cottage cheese Easter with dried apricots

Learn different ways cooking Easter and gaining experience.

Products:

1 kg cottage cheese
150 g butter
3 eggs
100 g sugar
1 g vanillin
400 g (33%) cream
100 g dried apricots

Cooking methods:

Pass cottage cheese through a meat grinder 2 times. Add softened butter.

Beat eggs with a mixer with sugar and vanilla. Add cream, mix well.

Pour into a saucepan and put on medium fire. Bring to a boil and cook until the mixture thickens. Then cool the mass a little.

Scald dried apricots with boiling water, dry and cut into small pieces. Mix cottage cheese, dried apricots and egg mixture.

Line the form with gauze, lay out the curd mass, put a small oppression on top. Place in refrigerator for 10-12 hours.

Garnish with fruit pieces and serve.

Easter pink

Products:

900 g cottage cheese
100 g butter
2 - 3 cups sour cream
eggs - 3 pieces
1 cup raspberry jam

Cooking methods:

Rub cottage cheese through a sieve. Jam also rub through a sieve, combine with cottage cheese. Add butter, pounded white, egg yolks and whites pounded with sugar, and sour cream.

Mix everything very well, add sugar to taste and put in a mold.

Easter will have pink color and delicate raspberry flavor.