How to make a quick passover. Easter with cool yolks

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 to cook such holiday treat not for everyone.

And so I thought until I cooked my first treat in this regard. To my great surprise, it was not 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, sprouted 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 poor 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. Prepare a thick-walled pan with the same thick bottom. Put the resulting mass into it and put it on the most small 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. Get out of the refrigerator cottage cheese mixture, 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 fat content. So ready product become 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 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.

ready easter put 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. 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 a separate bowl, beat 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 in it curd mass, close the edges of gauze and put 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 in every case when we make a raw treat today, this should be done without fail!

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:

IN 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. IN 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 out, pat dry with paper towels, and chop. small pieces, the size of a raisin. 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. Pour 5 - 6 teaspoons of sugar and mix thoroughly until the entire mass is evenly colored.

After that, taste the mass, if there was 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

Can you cook custard fudge? No? Then read.

We will need:

• fat cottage cheese - 500 gr
• cream - 1 cup
• 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, total weight 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 with the hanging edges of gauze and put oppression on top, and put the form itself in a bowl where the whey will drain.

8. Put the 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 the recipes at all, I decided to put in the article another great version of Easter cottage cheese, made on two bases. One of the bases is made with the addition orange peel and turmeric, and the other with poppy seed filling.

It turns out not only incredibly tasty, but also just as beautiful. Enjoy golden color, smelling delicious ... With such a treat, you 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, but also fast enough!

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 cup
• 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. 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 will be used not raw eggs, A 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 suitable saucer 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. Dried fruits, nuts, or millet dyed with bright colors are suitable for decoration.

Easter on curdled sour cream with dark chocolate

Maybe for someone such a dessert 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 on 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 in all previous recipes, dessert is prepared from all fatty ingredients, this is fatty 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. 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 wipe 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 cold and even ice water, right along with the pan.

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 most simple set 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 royal Easter dried fruits, nuts, candied fruits, spices and other flavorings 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, on reverse side the letters "ХВ" (Christ is Risen) or other symbols of the resurrection of Christ are squeezed out.

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 different 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, prepare delicious Easter treats and delight your loved ones with them.

Every holiday has traditional dishes. New Year's menu it is hard to imagine without Olivier, and on March 8 - without Mimosa salad. So and Easter table according to custom, they decorate painted eggs, Easter cake and curd Easter. Good hostess will never ask where to buy Easter cake. She will gladly tell you how to bake Easter cake, but not in one way.

A bit of history

Easter, like any other holiday, has its own story that tells about the origin of its symbols and explains their meaning. Kulich is rich bread round shape decorating the Easter table. It was baked exactly round, because the shroud of Jesus Christ had a similar shape. Kulich must certainly be rich, because according to legend, before the death of Jesus, he ate with his disciples unleavened bread, and after a miraculous resurrection, they began to eat yeast bread (leavened bread). Since then, it has been customary to make dough for Easter cake rich.

If you are going to cook Easter cake with your own hands, take note of a few tips:

• butter should not be hard, then the cake will be soft and tender;
• butter should soften on its own at room temperature, and not when heated;
• can be used paper molds made specifically for baking Easter cakes;
• can be used as a form tin can. But in this case, it must be lined with oiled baking paper;
• baking paper can be replaced with regular paper used in offices. But it must be well lubricated with oil;
• so that the dough does not stick to your hands, moisten them with water or vegetable oil;
• the readiness of the cake is checked with a splinter or a thin skewer, which is stuck into the cake. If it is dry, the cake is ready;

Easter cake traditional

• 1 kg wheat flour;
• 1.5 cups of milk;
• 300 gr. margarine (you can butter);
• 1.5 cups of sugar;
• dried fruits and nuts (150 gr. raisins, 50 gr. candied fruits and almonds).
• 0.5 sachets of vanilla sugar;

Cooking:

1. Slightly warm the milk, dilute the yeast in it.
2. Add half of the specified amount of flour. Stir. Opara is ready.
3. Cover the dish with dough with a towel and put in a warm place.
4. The dough should be left to rise until its volume doubles.
5. Separate the yolks and whites. Beat the yolks with vanilla and sugar, beat the butter.
6. Add salt, egg yolks and butter to the dough. Mix everything.
7. Beat the whites until a thick elastic foam. Add them to the dough.
8. Enter the remaining flour. The resulting dough should be free to lag behind the walls of the dish. It should not be too steep, well mixed.
9. Cover the dough again and leave in a warm place until it doubles in size.
10. Rinse raisins, dry, roll in flour. Cut candied fruits into squares. Remove the skin from the nuts and chop. Add dried fruits and nuts to the risen dough.
11. Prepare the form (with a round bottom!): Line the bottom with oiled baking paper, grease the walls with oil and sprinkle with flour. Fill the form with the test for 1/3.
12. Let the dough rise. It will be ready to be sent to the oven when it rises to half the mold.
13. The oven should not be too hot. Leave the form in it for 50 minutes-1 hour. Rotate the pan carefully as it bakes. If the top browns too early, cover it with paper soaked in water to prevent it from burning.

Decorate the finished cake with chocolate, candied fruits or nuts.

Quick cake

Many housewives, especially those employed at work or with small children, are concerned about the question of how to bake Easter cakes for Easter with the least amount of time. The recipe below is easy to prepare and saves energy.

You will need:

• 1 glass of milk;
• 4 eggs;
• 1 st. l. dry yeast (or 50 gr fresh);
• 1 cup of sugar;
• 2 tbsp. l. vegetable oil;
• 100 gr. butter;
• 3 cups flour;
• vanillin;
• raisins, candied fruits.

Cooking:

1. 1. Warm up the milk.
   2. Pour yeast and sugar into warm milk (only 1 tablespoon). Stir and leave for 15 minutes so that they "make friends".
   3. Whisk the eggs with the remaining sugar and vanilla.
   4. Melt the butter and add it to the dough. Add vegetable oil, yeast and mix well.

1. 1. Add washed and dried raisins and candied fruit.
   2. Gradually stir in the sifted flour. The dough should be pourable.
   3. Divide the dough into molds. It will rise, so the dough should take up no more than 1/3 of the mold.
   4. Leave the dough in the molds for 3-4 hours - at this time you can do business.

1. Place molds in hot oven(t=180 degrees). Bake the cake until done.
2. Decorate the finished cake with icing and confectionery beads.

Easter cake without yeast and eggs

Recipes how to bake delicious cake there is a huge variety. It turns out that it can be prepared without yeast, milk and eggs.

You will need:

• 240 gr. flour;
• 2 tsp baking powder;
• 0.5 cups brown sugar;
• 1 banana;
• 40 ml juice (pineapple);
• 180 ml of water;
• 50 gr. raisins;
• salt;
• 3 art. l. vegetable oil.

Cooking:

1. Mash the banana to make a puree.
2. Add oil, water, juice. Stir.
3. Add salt (a pinch) and baking powder for the dough.
4. Gradually sift the flour into the dough, stirring constantly.
5. Knead a sticky dough.
6. Fill the molds with it so that the dough occupies 3/4 of the volume of the mold.
7. Bake the cake in an oven preheated to 200 degrees for about 50 minutes. The time depends on the oven.
8. The finished cake must be removed from the mold when it cools down. Decorate it with icing and other decorations.

All the charm self cooking Easter cake is that homemade Easter cake can be prepared not only according to traditional recipe, but also using, for example, sour cream.

You will need:

• 200 gr. sour cream;
• 1 tsp dry yeast (or 25 g fresh);
• 170 ml of milk;
• 50 gr. butter;
• 150 gr. Sahara;
• 650-700 gr. flour;
• 3 eggs;
• 2-3 tbsp. l. cognac or rum;
• 50 gr. raisins;
• nuts for sprinkling;
• vanillin.

Cooking:

1. Pour raisins with rum or cognac.
2. Dilute the yeast with warm milk- pour 2 tbsp. l. milk, they will come in handy later.
3. Separate the white from the yolk in one egg. Beat two eggs and the protein of the third with sugar and sour cream.
4. Combine everything in one bowl, stir, salt and gradually add flour.
5. The dough should be soft and slightly sticky. Cover it with a towel and leave for half an hour.
6. After half an hour, add soft butter to the dough, stir. Cover again with a towel and leave for one and a half to two hours.
7. Knead the dough lightly and add the squeezed raisins. Knead the dough so that the raisins are evenly distributed throughout the dough.
8. Divide the dough between the molds and leave until it doubles in size.
9. Mix the yolk with 2 tbsp. l. milk and brush the top of the cake with the mixture. Chop the nuts and sprinkle them over the cake.
10. Send to the oven (t = 200 degrees) for 30 minutes until cooked.

Decorations help to make Easter cake truly festive: icing, marmalade, multi-colored confectionery beads, nuts, marzipan, candied fruit, fruit figurines. Speaking of Easter cake, one immediately imagines lush round bread with a white top. This is frosting. The following recipe answers the question of how to make icing for Easter cake.

You will need:

• 1 egg white;
• 100 gr. sugar (small);
• salt (a pinch).

Cooking:

1. Cool the proteins and beat with salt until an elastic foam is obtained.
2. Continuing to beat, add sugar.
3. Do not stop beating for another 4 minutes after the sugar runs out.
4. When the cake has cooled slightly, apply glaze on it and leave until it hardens.

Do-it-yourself Easter dishes not only give great taste and delight the festive appearance, but also carry a positive charge, being filled with feelings and good wishes mistresses.

How to make Easter? cook good easter much easier than good cake. It doesn't matter if you make it raw, custard, or, as described below, half in the middle, because in fact it is just a mixture of several ingredients. And the higher the quality of each of them, the better the result will be.

The most important ingredients of Easter are cottage cheese, butter and eggs, and cottage cheese is more important. Good advice, probably: go to the market and buy it there, but before the Easter holiday, the demand for cottage cheese is traditionally so great that sometimes it is better to make it yourself.

How to make cottage cheese

We must buy a lot of good pasteurized milk and good sour cream; it is clear that the more cream you add, and the fatter they are at the same time, the fatter the cottage cheese will be. It must be borne in mind that from 300 g of dairy products, approximately 50 g of cottage cheese is obtained. In general, mix milk and sour cream in large saucepan, cover and leave at room temperature. Wait for the mixture to turn sour (this will happen overnight), put the pan on a gentle fire and cook, stirring, until the curd clot separates from the whey. If you are too lazy to stand and stir, place the pan in a water bath - this will take longer, but it will not burn.

Line a colander with two layers of gauze so that the edges of the fabric hang outward, and carefully fold the curd mixture into the prepared colander. By the way, the flowing serum is wildly valuable product, it makes incredibly wonderful pancakes, and other pastries are no worse. Let the curd drain, then tie off the ends of the gauze and hang the resulting knot over night to drain the remaining whey.

In the morning, remove the curd clot from the gauze and wipe it through a fine sieve. The meaning of this procedure is that the curd loses water and is saturated with air, and it is worth exposing both a home-made and a purchased product to it ( purchased cottage cheese it is better to pass through a sieve twice). Do not pass cottage cheese through a meat grinder - it will turn out to be crushed and viscous. On this, manipulations with cottage cheese, in general, are completed.

eggs and butter

It is important to understand that the yolk and white behave differently during processing - and therefore the eggs need to be separated. So, first of all, divide them into yolks and whites, and you won’t need whites for Easter. If you are afraid to eat raw eggs, then do the following.

Build with a pot of boiling water, a colander and a fireproof bowl steam bath, pour sugar into a bowl, add raw yolks, take a whisk and grind the yolks with sugar until they turn into a light and air cream. Take the bowl off the heat and put in the chopped in small pieces butter and continue whisking until the mixture is smooth and glossy. Let the mixture cool down to room temperature.

In my opinion, egg yolk- the only product used in Easter, and in fact in need of heat treatment. Many cook Easter itself, but, in my opinion, in vain. An almost flawless sweet dish turns into a brick. However, maybe someone likes it. To me - no.

Easter proper

Separate about a third of the yolk cream and add it to the curd. Stir with a spatula. Add another third of the cream, mix again with a spatula. Add the rest of the cream and mix again. In fact, this is almost all that needs to be done, but options are possible. So, you can add melted chocolate to the cream, or a couple of tablespoons vanilla sugar, or rubbed lemon peel, and you can mix candied fruits or raisins into cottage cheese, after rolling them in powdered sugar(so they are more evenly distributed throughout the volume).

The resulting mass must be placed in a suitable form (the most suitable one is, of course, a bean box), cover it with a saucer and place it under oppression, and place a plate below, because the liquid will drain. It is very important to lay the mass in the mold evenly and accurately, slowly, avoiding the formation of voids and carefully tamping with a spatula. The prepared form should be put in the cold overnight. And in the morning - decorate in every possible way and go to sanctify.

Easter - special dish from cottage cheese, which, according to tradition, is prepared only once a year for the feast of Easter - the Resurrection of Christ. Along with cookies and colored eggs, cottage cheese easter is the main decoration holiday table . But, if Easter cakes and eggs were once the property of pagan cults, churched and spiritualized by Christianity, then the dish called Easter was born already in the bosom of the Church and its unusual shape corresponds to the shape of the Lamb carved during worship - the very Lord Jesus Christ. Easter is a very tasty, rich dish. It concentrates a lot different tastes, which believers were deprived of during Lent. Usually this easter dessert cooked in special pastors in the shape of a truncated pyramid. But if you do not have such a form, this is not a reason to refuse to cook this dish, at the end of the recipe I will give advice on how to cook Easter without a pastry.

• If you are hesitant to bake real cake then bake, which is very easy to prepare.
• with floral pattern
• grain and seeds

For the Easter recipe you will need:

• cottage cheese 500 gr
• butter 125 gr
• sour cream 125 gr
• sugar 125 gr
• egg (yolk) 2 pcs
• vanilla 1 pod or vanilla sugar 1 sachet (8 gr)
• zest of 1 lemon
• dried fruits to taste

You will also need detachable form for easter - pasochnitsa. It can be bought at the church shop or online store. The beekeeper has collapsible structure and consists of four parts that are fastened together. It serves not only to give a beautiful correct shape ready meal, with its help, excess liquid is removed from the curd mass. That is why the ideal beekeeper is considered natural wood, because the tree is able to absorb moisture and, while swelling, create additional pressure on the curd. There are pastors different sizes. My form is made of food plastic and is intended for Easter prepared from 0.5 kg of cottage cheese.

To prepare cottage cheese Easter, take the best and freshest products, because this dessert does not undergo heat treatment and is prepared in advance. Easter will be tastier if you use cottage cheese and sour cream high fat . Before you combine the cottage cheese with other ingredients, it must be rubbed through a colander with a mesh or rubbed well with a blender. Remove the butter from the refrigerator in advance so that it warms up a little and is easily rubbed with cottage cheese.

For aromatization Easter you can use vanillin or vanilla sugar, but it is better to use natural vanilla.

Step by step photo recipe:

Separate the yolks from the whites. This is conveniently done using a special egg separator or pouring the yolk from one half of the shell to the other.

You can simply pour the egg into your hand and pass the egg white between your fingers.

cut vanilla pod cut in half lengthwise and scrape the contents with a knife.

Put yolks into a glass from a blender, add sour cream, sugar And . Beat everything until smooth.

Rub cottage cheese And butter blender until smooth, add egg yolks whipped with sour cream and sugar. Blend well again with a blender.

It should turn out like this homogeneous and enough air mass.

Add to curd lemon zest is the thin yellow part of the skin. Rub the lemon on the grater.

wash dried fruits and cut into pieces. I have dried pineapple(3 rings). It goes well with cottage cheese raisins, dried apricots, prunes, papaya. You can add some peeled almonds.

Stir with a spoon dried fruits with curd mass.

It's time to use the bead press. This is usually done like this ⇓⇓⇓

Assemble the bean bag and turn it upside down with the wide base. Set on a plate. Spread the curd with a spoon, compacting well to the very top. Put a load on top (cover with a plate and put, for example, a jar of jam). Under the action of the load, excess liquid will be released from the curd, which will need to be drained. In this position put Easter in the refrigerator for a day. Periodically drain the released liquid. Before serving, invert Easter on a dry plate, carefully open and remove the form.

This method is very good for a wooden beekeeper. With a plastic mold, I do this ⇓⇓⇓

Set the colander in a bowl, cover it with clean gauze or a cotton (linen) napkin. Put the prepared Easter in a colander, wrap the cheesecloth up, cover with a plate and put a load on top. Place the colander in the refrigerator for a day. After the excess liquid leaves the curd mass, it will form well and, if you have a special pastry box, then transfer it there, leave it for a while so that the curd takes shape and imprinted on it beautiful drawings(In this case, do not turn the bead box upside down). Before serving, put the Easter on a dish and carefully separate the paster.

If there is no form, then simply put the pressed mass on a dish. You can leave it as it is, decorating with dried fruits, or you can use a spatula to give it the shape of a pyramid.

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 - 100 grams,
• 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.


Curd 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.