How Easter is done. Awesome Easter from cottage cheese with poppy seed filling without baking

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

Take only fresh food High Quality. An obligatory stage of preparation is rubbing the cottage cheese through a sieve with your hands (in plastic gloves) or with a wooden spoon. The curd should become homogeneous and saturated with air. You should not use a meat grinder instead of a sieve or beat with a blender, the curd mass will be viscous, not dense and elastic. The view of a truncated pyramid - the symbol of Golgotha ​​- is obtained in a special form - a bee-keeper.

Raw Easter cottage cheese

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

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

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

Raw Easter cottage cheese without eggs

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

Easter cottage cheese without eggs, basic version . 700–800 g of cottage cheese squeezed under the yoke, grind, pour 0.5 cup fat sour cream, put 100 g butter, powdered sugar, 6–7 tbsp. l., salt and mix. Optionally sprinkle with almonds, candied fruits, raisins, lemon or orange peel. Put the mass in the collected bee box with gauze, put oppression, hold it at room temperature for a couple of hours, drain the first whey and keep it in the refrigerator for a day. On the finished Easter, for beauty, lay out cashew nuts and pieces of dried apricots around the perimeter or pour cream from butter, pounded with boiled condensed milk, flavored with cognac.

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

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

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

Easter cottage cheese, recipes with heating

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

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

On the video: another recipe for making cottage cheese Easter

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

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

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

In the old days, the process of preparing Easter cottage cheese stretched for several hours. The cottage cheese was rubbed through a sieve twice, the Easter was boiled so that it could be stored for several days. Now the presence of a blender reduces the entire procedure to 10 minutes. In this recipe, we will tell you how to cook Easter from cottage cheese. Easter turns out to be airy and tender, it feels light fragrance vanilla and tart grape taste raisins.

Taste Info Dairy desserts

Ingredients

• cottage cheese - 600 grams,
• eggs - 2 pieces,
• butter- 100g,
• sugar - 100 grams,
• raisins "lady's finger" - 80 grams,
• vanilla sugar - 1 package.

How to cook curd Easter

To prepare Easter, you can take cottage cheese of any degree of fat content, but it should not be too sour. The cottage cheese is placed in a deep bowl, an immersion blender is lowered into it, the curd mass is beaten for a couple of minutes.


Butter, regular and vanilla sugar are added to the cottage cheese. The butter must be taken out of the refrigerator in advance so that it acquires the necessary softness.


The color of Easter depends on the quality of the eggs, it is advisable to buy eggs with bright orange yolks.


After mixing all the ingredients, the mass is whipped again. The speed is set to medium, and the whole process lasts 3-4 minutes.
It turns out a homogeneous curd mass of cream color. Raisins are washed and dried paper towel. There is no need to soak the berries, even dryish grapes, being surrounded curd cream, soaked in moisture and become soft. " lady finger» is an ideal variety for cottage cheese Easter, it has pleasant taste with a slight sourness.

Collect the plastic form, set it in a deep plate. The form is filled with cottage cheese, a piece of gauze is placed on top and a load is placed. If there is no form, the cottage cheese is transferred to a colander, covering it with a layer of gauze.


Cottage cheese Easter should be infused for 12 hours in the refrigerator. During this time, excess liquid will drain, the frozen butter will add the necessary rigidity to the curd.


Ready Easter is laid out on a plate. To emphasize Easter motifs, the white surface is decorated with multi-colored stars and hearts, sprinkled with sugar Easter decor.
Easter from cottage cheese is cut into neat pieces, laid out on portioned plates.
According to this recipe, you can cook the usual curd mass for breakfast. Then you can not achieve density, and not remove excess liquid. The whipped mass is simply mixed with candied fruits or any dried fruits, then laid out in bowls.

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

If suddenly you didn’t know, let’s clarify: the classic cottage cheese Easter is special dish from cottage cheese, which is prepared only once a year - for the Easter holiday. The custom of preparing curd Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine they call Easter or paska. By the way, one of the most popular recipes there is the option of cooking at home.

original form Easter - a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, for the preparation of curd Easter at home, according to the very first recipes, a special collapsible wooden form was used - a pastry box. Today, bean bags can be found on the free market and from different materials.

The classic recipe for "Royal" Easter (curd)

What we need:

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

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

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

Add yolks (or eggs), sour cream, sugar, vanilla sugar to cottage cheese and mix everything well. Add the diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. To put on small fire and cook, stirring constantly, until the first bubbles (i.e. until boiling).

Tip 1. At first it will be thick, but the more it is heated, the more liquid it will become - this is normal.

Tip 2. Do not boil the curd mass for classic easter, you just need to bring to the boil.

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

Chilled curd base"Royal" curd Easter add raisins, nuts and mix well. Cover the pasochnitsu with gauze soaked in water and folded in 2 layers. Put the curd base for the recipe in a pastry box.

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

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

Recipe for a classic cottage cheese raw Easter

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

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

Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator. Also among our readers is very much appreciated, which will undoubtedly decorate your Easter table even more.

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

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

To cook cottage cheese Easter without eggs: fresh cottage cheese fold into gauze, tie a knot and hang over the sink to glass the whey. After that, rub the curd through a sieve so that the finished curd mass is softer.

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

Transfer the butter whipped with sugar into a bowl with cottage cheese. Gently, moving the spoon from the bottom up, mix the cottage cheese with the butter. Now you can add strawberries, mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter to a pasochnik lined with gauze, put it under a press and refrigerate overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag onto a plate and remove the gauze. Look also at WANT.ua for relatives and friends.

Cottage cheese Easter is an indispensable attribute of the Orthodox spring holiday. To make it you will need regular products and unusual shape.

easter shape

It is better to purchase a detachable and wooden form for Easter. It consists of four side walls with internal patterns printed on it, a bottom with holes for moisture to drain and special fixing elements. If the store does not have a wooden mold, then you can buy a plastic one. In extreme cases, instead of a special form, it is allowed to take a deep bowl or other suitable utensils. The form is used like this:

• It must be assembled in the form of a pyramid.
• Line the inside with clean gauze. The edges of the gauze should hang down from the ends.
• The form with gauze must be placed on a flat plate so that the top with holes is at the bottom. In the future, this part will be the top of Easter.
• Fill the form with curd mass and wrap the edges of the hanging gauze.
• From above, for the future bottom of Easter, set a small oppression, for example, a glass of water.
• Leave the curd mass in the form for 5-6 hours, so that during this time excess moisture will drain from it.
• Remove oppression from Easter, unfold the gauze. Then turn the mold over onto a plate so that the top with holes is on top. Disassemble the form by removing the fixing elements. Remove all gauze lining the inside.

Easter products

The main product for making Easter is cottage cheese. It is better to buy it in the market. You will also need:

• sugar - the finest grinding;
• eggs - dietary;
• cream - high fat content;
• spices - to taste;
• dried fruits and nuts - optional.

Easter can be cooked cold or hot.

pink easter recipe

Grind 1 kg of cottage cheese through a metal sieve. Grind 1 cup separately raspberry jam but no syrup. The resulting raspberry puree combine with cottage cheese and add 5 tablespoons of sugar. Kill the mass with a blender and add 3 more whipped raw yolks, 150 g of softened butter and 3 tablespoons of cream. curd mass transfer to a mold and let it harden and compress. Decorate the finished Easter with candied fruits or nuts.

Custard Passover Recipe

Grind cottage cheese (1 kg) and combine with butter (200 g), sour cream (2 cups) and raw eggs(4 things). Put the mass in a saucepan and put on a small fire. Bring the cottage cheese with additives to a boil, but make sure that it does not burn. To do this, stir it constantly. Cool the boiled mass quickly - put the pan in ice water. Drain the cottage cheese on cheesecloth and let the whey drain. When the workpiece becomes denser, mix it with sugar (2.5 cups), vanilla (1 bag) and roasted and chopped almonds (1/3 cup). Put the cottage cheese in a pasochnik and leave for a day in the cold. Remove the finished Easter from the mold and decorate as desired.

Easter in 2019 falls on April 28th. By this day, the housewives prepare a lot of festive dishes. A traditional dish festive Easter table - cottage cheese Easter.

It is easier to cook raw Easter, but boiled and custard are stored longer: in the refrigerator they remain fresh for a week. In addition, raisins and other dried fruits can be added to them, from which raw easter spoil quickly.

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

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

How to cook custard Easter from cottage cheese?

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

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

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

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

Raisins should be sorted out, washed well and dried on a napkin.

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

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

The resulting mixture is placed on water bath and cook, stirring, until the mass acquires a consistency liquid caramel(Make sure the water in the pot does not boil, otherwise the eggs will curdle.)

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

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

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