How to make cottage cheese Easter step by step. How to cook cottage cheese Easter at home? Secrets and tips

Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked or custard or boiled. And how tasty the cottage cheese Easter will turn out to a large extent depends on the quality of the cottage cheese used for its preparation.

The baked cottage cheese Easter is especially tasty - this Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to cook it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is how the famous curd Easter "Royal" is prepared!

In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to prepare curd Easter in a cold way (that is, raw Easter), all components are diligently rubbed until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. Of course, it takes more effort to prepare hot curd Easter, but it turns out to be much more tender and sweeter than the raw version.

Ideally, cottage cheese for making cottage cheese Easter should be fresh and quite fatty (although some hostesses claim that excellent cottage cheese Easter is also obtained from dry low-fat cottage cheese). Selected homemade cottage cheese is especially well suited for these purposes, and if it was made from baked milk, it is doubly good (to prepare such cottage cheese, milk is heated in the oven for several hours), because Easter prepared from such cottage cheese can boast an extremely pleasant pink color!

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

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

Cottage cheese Easter is a dish that is served to the festive Easter table along with colored eggs. This delicious sweet dessert is prepared only once a year using a paster (a special shape in the form of a truncated pyramid). Cottage cheese is ground, mixed with sour cream and other ingredients of the recipe, supplemented with nuts or dried fruits.

According to the method of preparation, cottage cheese Easter can be raw and boiled. In the first case, the recipe does not provide for heat treatment - all components are immediately ground into a single mass and placed in a mold. In the second option, the mixture of ingredients is preheated over low heat. We will look at a step-by-step recipe for boiled cottage cheese Easter with candied fruits and raisins.

Ingredients:

• cottage cheese with a fat content of 9% or higher - 600 g;
• butter - 100 g;
• sour cream from 20% - 200 g;
• yolks - 4 pcs.;
• sugar - 100 g;
• vanilla sugar - 1 teaspoon;
• raisins, colored candied fruits (or other additives) - 100 g each.

Easter cottage cheese recipe with photos step by step at home

How to make cottage cheese Easter with candied fruits and raisins

1. Cottage cheese, no matter how fat and silky it is initially, first of all we grind it through a sieve, or we break it with a submersible blender. It is extremely undesirable to neglect this moment - in this case it is very important to achieve the most smooth composition so that the finished Easter turns out to be tender and uniform, without cottage cheese grains.
   
2. In a thick-bottomed saucepan, we combine the already pounded cottage cheese with sour cream, vanilla and regular sugar, as well as soft butter, cut into small cubes. We separate the yolks from the proteins and also load them into the curd mass.
   
3. After mixing the ingredients, place the pan on the stove. We warm over low heat, carefully stirring the curd mixture. When exposed to temperature, the mass will gradually begin to become more liquid - this is completely normal, as it should be!
   
4. When air bubbles begin to rise from the bottom, remove the curd mixture from the heat - you do not need to wait for an active boil. Let cool until slightly warm.
   
5. We load colored candied fruits and raisins to the curd mass (do not forget to rinse and dry in advance), mix. If desired, you can add other additives to Easter - any chopped nuts, a mixture of dried fruits, fresh berries.
   
6. We moisten the gauze with water, wring it out, fold it in two layers and stele inside the bean bag (the edges of the fabric should hang down on the sides). We substitute a plate from below so that liquid whey flows into it. If there is no special form for Easter, you can use a regular colander or take a large plastic bottle, making holes at the bottom to let the liquid out.
   
7. We fill the prepared container with curd mass (in our example, a pastry box is used, designed for 900 g of Easter).
   
8. We lift and wrap the edges of the gauze hanging on the sides, hiding the curd mass under the fabric. We place a load on top (for example, a container of water). We send it to the refrigerator for at least 12 hours.
   
9. After a while, remove the load, open the edges of the gauze. We cover the cottage cheese Easter with a plate, turn it over. Remove the bead and remove the fabric.
   
10. If desired, we decorate the curd Easter with confectionery sprinkles or in another way. Cut into pieces and serve.
    

Cottage cheese Easter with candied fruits and raisins is ready! Bon appetit!

The traditional cottage cheese Easter according to the classic recipe is either a cake or a dessert. Previously, they were prepared mainly in the north and in Central Russia, but today the borders are no longer so clear. A recipe that has been passed down from generation to generation is now freely available, making it easy to prepare an amazing dish anywhere in the world where you can find the right ingredients.
Over the years, many variations of cottage cheese Easter have appeared: ingredients are changed or added, a different shape is given, and so on. But the classic recipe has survived the years precisely because it is amazingly good and will appeal to everyone. We will analyze it step by step, illustrating each item in the photo.

Cooking time - 2 hours.

The number of servings is 4.

What you need for a classic cottage cheese Easter

Cottage cheese Easter is not compressed cottage cheese, but a cold dessert without baking. The ingredients have not changed over the years, but today they can be found in the nearest store:

• cottage cheese (at least 9%, but it is better to choose fatter) - 1 kg;
• white sugar - 300 g;
• egg yolks - 5 pcs.;
• cream with a fat content of at least 35-33% - 250 ml;
• butter - a pack of 200 g;
• raisins and candied fruits - 100 g each;
• vanilla sugar - a pack of 3 g.

Cottage cheese Easter: a simple step by step recipe

To date, two technologies for preparing classic Easter are used - without heat treatment and with boiling. Traditionally, it was raw Easter cake that was prepared, so we will analyze its recipe.
The whole technology can be divided into three main stages of preparation:

1. Preparation of the main composition.

1. Formation of a truncated pyramid.

1. Easter decoration with Christian symbols.

• pots or bowls;
• fine sieve or blender;
• mixer;
• wooden or plastic form.

The last one on the eve of Christ's Resurrection can be bought at almost any kitchen supply store. Difficulties may arise only for residents of regions for which dessert is not traditional, but they can easily order a form on the Internet.

Step 1. Making the curd base according to the classic recipe

The taste and texture of Easter depends on this item, so it is very important to treat it responsibly. In principle, following the step-by-step instructions, it will be difficult to make a mistake.

1. We take the fattest cheese if possible. On Easter, the last thing you should think about is the figure, and the fatter the base is, the tastier the result will be. We rub the cottage cheese through a fine sieve or beat with a blender until a homogeneous texture.

1. Wash with boiling water and sort out dried fruits and candied fruits. If you prefer soft fruits, it is worth pouring boiling water over the raisins for 10 minutes to make them swell.

1. Separate the yolks and put them in a saucepan or deep bowl, add sugar, vanilla sugar to them and beat at high speed until the mixture turns white (about 7-10 minutes).

1. Bring the cream to a boil and pour in a thin stream to the yolks with sugar, continuing to beat the mixture all this time.

1. Add soft butter bit by bit, without turning off the mixer.

1. When the mixture acquires a uniform texture, add cottage cheese mashed or pierced with a mixer and 70 g of raisins and candied fruits each, stirring everything until smooth.

Step 2. We give the classic shape to Easter from cottage cheese

If you follow the story, then the dessert is made in the form of a pyramid truncated from above - a kind of symbolic image of the Lord's tomb. This is done using a special form, consisting of planks.

1. Put the pyramid shape together and pour the liquid curd base prepared according to the classic recipe into it.

Everyone knows the symbolism of the holiday: the cross, the letters ХВ (Christ is Risen), a sprouted seed, flowers and shoots, symbolizing the rebirth of life. You can use any images on the topic by laying them out with the help of the remaining raisins and candied fruits. During the consecration in the church, a candle is lit on top of Easter.

Enjoy yourself and please your loved ones with Easter according to the classic recipe. Happy Easter Sunday!

Classic cottage cheese Easter with candied fruits without baking is a real salvation for those who are busy at work. If you live in an eternal whirlwind of affairs, then it is difficult to find time to prepare for the solemn Easter meal. You can buy Easter cake, but for a simple cottage cheese Easter, you should look for 10 minutes of free Saturday time.

Of course, Easter will have to spend the night in the refrigerator, but on Sunday morning you will remove the snow-white beauty from the mold and proudly place it in the center of the table. Instead of raisins, you should take multi-colored candied fruits to admire a beautiful cut with colorful patches of tropical sweet cubes.

Write down the simplest recipe for Easter cottage cheese with candied fruits and raisins, it will definitely come in handy. Such a cottage cheese Easter is prepared quickly and simply from cottage cheese, sour cream and butter, this recipe is considered a classic.

Classic Easter from cottage cheese with candied fruit

Products:

• cottage cheese - 550 g,
• butter - 100 g,
• fat sour cream - 120 g,
• sugar 150 g,
• candied fruits - 40 g,
• vanilla sugar - 1 tsp,
• colored sprinkle.

Cottage cheese Easter with candied fruits without baking - a step-by-step recipe with a photo:

Traditionally, Easter was made from the best homemade cottage cheese, with countless examples on the market. But now in supermarkets you can find very high-quality soft cottage cheese with a high percentage of fat content.

When small amounts of food are involved, it's easy to get by with a deep bowl and an immersion blender.
First, they take care of the pleasant smell of the coming Easter - pour vanilla sugar into a bowl.

The fat content of sour cream should not be below 25%.

Butter is taken out of the refrigerator in advance so that it has time to become soft-soft. Hardened chilled butter can be put into the curd mass when preparing Easter, but it will be distributed unevenly, when Easter is served on the festive table, small oily lumps will be found here and there.

Put granulated sugar, sour cream and butter in a bowl. You will have time to cope with filling the bowl with the necessary ingredients in 2 minutes, the next 2 minutes are allotted for whipping the curd dough for Easter with a blender.

Start whipping the curd at medium speed, then increase the speed to maximum. The blender is turned off when the curd becomes like a cream.

Tropical candied fruits are poured out, the cottage cheese whipped with a blender is quickly stirred.

It is necessary to ensure that the candied fruits are distributed evenly in the curd mass. No one wants to get a piece of Easter without a colored filler.

The form is not moistened and not lubricated. The walls of the Easter form are simply covered with a thin gauze cloth.

The curd mass with candied fruits is transferred to a mold, tamped and leveled. All gauze tips are lifted up, stacked on top of each other.

The selected load determines the surface texture of Easter from cottage cheese. If you take a light load, you get an Easter with smooth sides. A heavy load will become a powerful press, gauze cells will be imprinted on the surface of the Easter, it will look like an old canvas with an interesting weave of threads.

Cottage cheese Easter with candied fruits in the form under load should be in the refrigerator for 12-15 hours. During this time, 50-100 milliliters of liquid will be baked from it, so the form is placed on a plate.

The finished Easter is turned over, the form is pulled together or taken apart. They take off the gauze. The top of Easter is sprinkled with colored sugar granules, and candied fruits are scattered at the base. Two or three small living flowers will revive the composition.

The classic Easter from cottage cheese with candied fruits is ready, you can treat your guests. If you decide to cook homemade cottage cheese for Easter, below is a simple recipe for homemade sour milk cottage cheese for you.

Curd Easter custard with sour cream and eggs

Preparing for the big Easter holiday requires a lot of expenses from the hostesses, what to cook, how to cook, to make it tastier and more interesting. Here I am, too, I was going to cook Easter cottage cheese, custard, I once tried it and really liked it. Tastes like ice cream. Great option for your holiday table!

Products:

• 500 g of cottage cheese;
• 100 g of sugar;
• 75 g butter;
• 125 g sour cream;
• 2 small eggs;
• vanillin;
• 70 gr. raisins;
• nuts to taste.

How to cook custard Easter from cottage cheese without baking - step by step instructions:

1. Rub the cottage cheese through a sieve, add salt, sugar. Mix.
2. Melt the butter, add sour cream and pour everything into the curd mass.
3. Beat the eggs for 3-5 minutes, pour into the cottage cheese and beat again with a mixer.
4. Transfer the whole mass to a bowl with a thick bottom, heat over medium heat until bubbles appear. Do not bring to a boil!
5. We put the pan with the curd mass in a larger bowl filled with cold water with ice (it is possible without ice).
6. Stir until cool, changing cold water, 10-15 minutes.
7. Line a mold for cottage cheese Easter or a colander with gauze (the edges of the gauze should hang down), pour out the mass. Let the whey drain a little, for compaction (10-15 minutes), wrap the edges of the gauze and put a press on top. Put in the refrigerator for 15-10 hours. Happy Easter!

Video: Curd Easter "Royal" with cream

How to make homemade cottage cheese from sour milk

Is your milk sour? It's okay, with whom it does not happen! Let's try to correct the situation and make good quality yogurt out of sour milk, and from it - homemade cottage cheese.

Homemade cottage cheese can be prepared in different textures - crumbly or soft. You can adjust the fat content of homemade cottage cheese by using whole or skimmed milk for fermentation. Everything depends on your desire. But in any case, we can not do without yogurt.

Homemade cottage cheese is prepared from goat's milk in the same way as from cow's milk. The only inconvenience is that you have to wait longer until the milk turns into yogurt. Goat milk, even without boiling and stored at room temperature, does not sour for 4-5 days. I never use accelerators such as citric acid, lemon juice or calcium chloride (ampoules are sold in pharmacies). Of course, you can buy bags of dry rennet crystalline starter every time in pharmacies, but it will be quite expensive.

To speed up the process of turning milk into curdled milk, I use "live" fermented milk products. It is desirable that they have a short shelf life and have a BIO prefix - biokefir, bioyogurt, biosour cream, biobifidok.

The initial starter for milk is taken at the rate of 1:5, that is, for 1 liter of milk, you need to add 1 cup of a good quality fermented milk product. This will be the primary, so-called mother sourdough.

It usually takes about 2 days to ferment milk (it is important not to overdo it!) at room temperature and always in a dark place (cover the jar with a thick cloth or put it in a cupboard).

To obtain high-quality yogurt, only these three factors are important - sourdough with "live" sour-milk biocultures, ripening temperature and holding time.

Two days after fermentation, I drain the curdled milk from a 3-liter jar, leaving about 2-3 cups of the mother product at the bottom. Immediately after that, I add fresh goat's milk (you can do the same with store-bought cow's) milk to the jar. And again I put it on fermentation for two days.

And curdled milk goes straight to the fire for heating (not boiling!!!). It is necessary to heat curdled milk to no more than 70C. Otherwise, the grains of the future cottage cheese will turn out to be hard, as if “rubber”.

Yogurt on fire begins to curl up in lumps and delaminate. Everyone, it's time to turn off the fire.

Immediately we discard the curd mass on a sieve or colander with a very small cell. The liquid part will separate from the curd. The longer (up to 24 hours) your cottage cheese drains, the more dry and crumbly the final product is. I like to eat soft tender homemade cottage cheese, so I leave the cottage cheese to drain for no more than half an hour.

But if you plan to make homemade cheese such as suluguni, mozzarella, cheese or Adyghe in the future, then homemade cottage cheese should be very dry and dense. Not only is it allowed to drain very well and for a long time through a dense linen filter, but after that it is also placed under a press for complete squeezing.

From a three-liter jar of curdled milk, I usually get 600 grams of soft homemade cottage cheese. It turns out tender, not sour, melting in the mouth. I will say even more, I started feeding my children at the age of 3 months with homemade cottage cheese. The quality is excellent! There is no comparison with store-bought cottage cheese.

Our homemade cottage cheese is ready! You can add your favorite berries, honey or chocolate chips to it - whatever you like.

Greetings, our dear readers. Traditionally, eggs are dyed for Easter, yeast pastries are baked, and on every table in general. But the cottage cheese Easter is somehow not always found on the table. Although many have heard, know and seen about such a delicacy, not everyone wants to cook.

In turn, I decided to try last year and it turned out not bad. There was only a problem with the pasochnitsa - a form for Easter. We have a small town, it was not real to find. But you can always find a way out, I'll tell you below.

Unlike, Easter is a completely different delicacy, a different recipe and a traditional form. There are different recipes, but the main component is cottage cheese. There are also three types of Easter - raw, boiled and custard.

Raw Easters are easier to cook, while boiled and custards last longer (in the refrigerator - for a week), and besides, raisins can be added to them, from which raw Easters quickly turn sour. Cottage cheese for Easter should be of the best quality - fresh, dry, uniform. In any case, it must be put under pressure to remove excess moisture.

Easter cottage cheese is traditionally made in the form of a tetrahedral pyramid - the personification of Golgotha. Therefore, you will certainly need a beekeeper - a collapsible wooden form of four planks. On the inner side of the boards, the letters “ХВ”, images of a cross, a spear, a cane, germinated grains, sprouts and flowers, symbols of the suffering and resurrection of Christ, were usually carved.

Easter Royal Custard Curd.

Traditionally, the main curd Easter is Royal. So it is called because it contains many different dried fruits, nuts, candied fruits. Sometimes they are added in large quantities, sometimes selectively. But certainly these additives that improve the taste are present in it.

Previously, it was not so easy to find this in a commodity store, so basically people made simple Easter, no frills. And today you can find a rich selection of nuts and dried fruits and other ingredients in almost any store.

So almost any Easter in our time can be called Royal. Here is an example of a recipe.

Ingredients:

• 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.

Rinse the raisins and pour boiling water for 20 minutes. Then drain the water, and dry the raisins well with a paper towel so that no moisture remains.

It is best to use fat cottage cheese, Easter turns out to be especially tasty from it. 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.

Add yolks, sugar and vanilla sugar to the grated 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.

Step 4

Add sour cream and continue mixing until smooth.

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

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

Add the already slightly melted butter to the mixture and beat with a mixer into a lush homogeneous mass.

Prepare a 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.

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

Step 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.

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.

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

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.

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

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.

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

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.

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.

When the time is up, take out the form and remove the walls. Then gently and smoothly, without making sudden movements, remove the gauze.

In principle, there is nothing complicated, it just takes a lot of time. It turned out to be custard curd Easter, let's see other recipes.

Delicious cottage cheese Easter without eggs (video).

This recipe is quite simple, differs from the first recipe in that we do not use eggs. I suggest you watch the recipe in the video.

Cottage cheese Easter according to a very simple recipe.

Now I suggest you get acquainted with another Easter recipe. It is quite simple, even a novice housewife can cook without problems.

We will need:

• Cottage cheese - 400 gr;
• Boiled condensed milk - 1 can;
• Butter - 160 gr;
• Sour cream 25% - 140 gr;
• Candied fruits or dried fruits.

We wipe the cottage cheese through a sieve, preferably two or three times.

Now add sour cream to the curd and mix. Then add all the condensed milk there and mix thoroughly.

The butter must be softened in advance, we also add it to the cottage cheese. Immediately pour out candied fruits or dried fruits.

Be sure to wash the dried fruits and you can soften them a little in water.

We mix everything thoroughly.

Now we collect the mold as it is, put it in some container and put the marlechka into it (look at the photo), so that the edges protrude into the gun, and put the cottage cheese into it.

After the edge, we collect the envelope and put the load on top. For example, you can put a jar of water. We put it all in the refrigerator for about 14-18 hours at least. Preferably for a day or a day and a half.

Then you can get our Easter and carefully disassemble the form. We gently remove the gauze so as not to destroy our Easter.

Now you can decorate Easter, it's already a matter of taste for everyone. Here is our cottage cheese Easter according to a very simple recipe.

In principle, all Easters are prepared according to one common recipe. But you can add some ingredients to improve the taste. For example, I liked the recipe with cocoa. And the color becomes a pleasant chocolate and the taste is appropriate.

Ingredients:

• Fatty cottage cheese - 1 kg;
• Sugar - 2 tbsp. l;
• Butter - 300 g;
• Fatty sour cream - 6 tbsp;
• Cocoa powder - 4 tbsp;
• Salt - 1/4 teaspoon;
• Dark chocolate to taste;
• Vanillin to taste.

We take out the butter in advance from the refrigerator to soften and mix. Add salt, sugar, cocoa and vanilla. Thoroughly rub the mixture until smooth, lumps and bubbles should not remain.

We grind the cottage cheese through a sieve with small cells. Preferably two or three times.

Add sour cream and mix thoroughly. In small portions, add the sugar-butter mass with cocoa. Mix again so that the workpiece is uniform in color and consistency.

We cover the form for Easter with clean gauze soaked in water. Lay out the prepared mass, lightly tamp, close. Place the weight on top.

We let Easter stand in the refrigerator for a day.

Before serving, remove Easter from the pyramid and sprinkle with grated dark chocolate.

Custard Easter, without a special form (video).

Cottage cheese Easter can be prepared without a special form. As we have already said, it is simply necessary that there are holes at the bottom for the serum to exit. In general, look at the recipe and try.

I think everyone knows about the beneficial properties of honey. Then why not cook Easter with honey. The kids will love this Easter cake.

We will need:

• Cottage cheese - 1.5 kg;
• Cream 35% - 350 ml;
• Yolks - 10 pcs;
• Honey - 150 g + 3 tablespoons;
• Powdered sugar - 150 g;
• Lemon - 1 pc;
• Salt (sea) - 1 pinch.

We cover the colander with a kitchen towel (best of all "waffle"). Put the cottage cheese there, cover with the hanging edges of the towel. Put in the basin. We will place a plate or board on top of the ricotta, and a heavy load on top. Leave the liquid to glass for at least 4 hours.

Mix the yolks with honey and cream in a heat-resistant bowl or small saucepan. Add salt, beat with a whisk until smooth.

Set the bowl in a water bath - on a large saucepan, one-third filled with low-boiling water. Heat the cream mixture, stirring all the time with a whisk, until thickened.

Remove the bowl from the bath and cool the mixture almost completely - it should be slightly warm.

Beat the cottage cheese with an immersion blender until smooth or rub through a sieve with a wooden spoon or hands through a sieve two or three times.

We cover the form for Easter with gauze, spread the mass, close and put in the refrigerator for 2 days. It is better to put the form on a plate - liquid can flow out of the Easter.

Before serving, grate the zest from the lemon, squeeze the juice and mix with the remaining honey. Simmer over low heat until thickened, 4 minutes. Cool and add powder.

We spread the Easter on a dish, remove the gauze, pour over with warm glaze and let it harden a little.

Everything can be served on the table.

That's all for us, leave comments below, also read us on our channel in Yandex.Zen and join us at classmates. All for now.

Cottage cheese Easter - the best step-by-step cooking recipes. updated: March 24, 2018 by: Subbotina Maria