How to make Easter at home. Curd soufflé with banana

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

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

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

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

Let's see what interesting ways can you cook this wonderful dish like cottage cheese Easter (paska).

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

Let's start with the most popular recipe for the Royal Easter. Its name, as it received for the content a large number nuts, which in the 18th century could only be afforded by wealthy people, and similar dishes could only be found on rich royal tables.

Ingredients:

• Curd - 500 g
• Eggs - 2 pcs
• Sugar - 100 g (to taste)
• Vanilla sugar - 1 sachet
• Sour cream 20% - 100 g
• Butter - 100 g
• Raisins - 100 g
• Dried apricots - 80 g
• Nuts - 50 g
• Salt - a pinch
• Easter mold 20 cm high

Cooking:

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

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

It is better to take cottage cheese with an average fat content of 2-3%, and not wet

3. Add eggs, sugar, sour cream and butter to the cottage cheese and mix together until smooth.

4. Put the pan on small fire and bring curd to a boil. But in no case should you really boil it. We just wait for the first bubbles and remove the pan from the heat.

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

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

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

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

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

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

After that, we take Easter out of the refrigerator, turn it over and carefully remove the form, after which we also carefully remove the gauze. You can decorate Easter with confectionery sprinkles, chopped nut or chocolate chips.

How to cook cottage cheese Easter without eggs with gelatin and poppy seed filling

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

Ingredients:

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

Cooking:

1. Pour gelatin into a small bowl and add a little water at room temperature to it. Water is literally a couple of fingers thick. Stir and leave to swell for 15 minutes.

After it swells, put the bowl in a saucepan with a small amount of water (so that it does not reach the middle of the bowl). We send the pan to a small fire and wait until the gelatin is completely dissolved. Then immediately remove the pan from the stove.

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

3. Go to poppy seed filling. Poppy must first be crushed with a blender or in a coffee grinder. la further cooking we need a saucepan. We pour crushed poppy into it, pour milk and pour the remaining sugar. Mix everything and put on a small fire for 15 minutes. Stir occasionally.

During this time, the milk will completely evaporate and only a sweet, sticky poppy mass will remain in the pan.

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

Raisins do not need to be pre-soaked, the point is that it will absorb all the moisture remaining in poppy seeds and the filling will acquire the correct consistency

5. Dry the nuts on a baking sheet in the oven and chop with a knife and mix with poppy seeds.

6. We take a pasochnitsa and put it with a narrow top on a flat plate. We lay out the walls of the pasochnitsa with wet gauze folded in half.

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

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

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

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

10. The next day, we take out the bean bag, carefully open it and remove the gauze.

You need to do this very carefully, do not forget that Easter is stuffed and it is not as dense as usual

Video on how to cook a classic Easter with candied fruits from Yulia Vysotskaya

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

Cottage cheese caramel Easter without baking with boiled condensed milk

If you want to diversify the festive table, then you can cook a wonderful caramel Easter. The caramel flavor is imparted by regular boiled condensed milk. So the recipe doesn't get any harder.

Ingredients:

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

Cooking:

1. Put butter, cottage cheese, sour cream and condensed milk in one bowl and turn everything into a homogeneous mass using a blender.

2. Soak dried apricots in boiling water for 10 minutes, then dry with a paper towel and cut into small pieces.

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

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

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

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

4. We close the base of the pasta with gauze and set a jar of water or other suitable utensils that can put pressure on the curd without touching the walls of the pasta. This design must be left in the refrigerator for 12 hours.

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

3. Take the chilled proteins, add the remaining sugar and a pinch of salt to them and beat with a mixer at high speed for 10-15 minutes until stable white peaks appear.

4. Put the whipped proteins into the curd mass and gently mix with a spoon.

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

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

6. Put the baking sheet in the oven, heated to 180 degrees for 50 minutes, then remove the foil and keep Easter for another 20 minutes.

Then turn off the oven and leave the baking sheet in it for another 20 minutes.

But that is not all. Having taken out the forms from the oven, Easter cannot be taken out for another 30 minutes until they have completely cooled down. The curd mass is heavy and can settle if taken out too soon.

7. When cottage cheese desserts cool completely, decorate them with the previously set aside protein glaze.

As you can see, all the recipes are very different and I hope you liked one of them.

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

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

For the bright holiday of Easter. What to cook for the table, how to cook homemade easter without baking - 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)

The most important dish of the festive Easter table is Easter. The recipe for the classic cottage cheese Easter "Tsarskaya" read on WANT.ua

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 pat dry the raisins. 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. Put on a 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 lemon zest, rubbed through a sieve twice.

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.

8148

03.04.18

Main place on Easter table occupy colored eggs, Easter cakes and easter, laid on the greens. Easter - a dish of cottage cheese, butter, cream and granulated sugar with the addition of raisins or candied fruits. Easter is prepared once a year, on a bright holiday - Easter. By the way, in some regions of Russia and Ukraine, Easter cakes are called Easter. But today we will cook delicious easter To festive table. Easter symbolizes the Holy Sepulcher. It is prepared in a special wooden (plastic) form, made in the form of a truncated pyramid. On the sides of the pyramid, the letters XB are carved, as well as a cross, spears, flowers and doves.

To prepare Easter, cottage cheese of the best quality is needed, preferably from 9% or more, it must be fresh, dry and uniform. In any case, it must be put under pressure to remove excess whey. Then wipe it through a sieve twice, and only then cook Easter from the air mass in a cold or hot way. It is impossible to pass cottage cheese for Easter through a meat grinder, since cottage cheese rubbed through a sieve is airy, saturated with air; passed through a meat grinder - soft, crushed, viscous. All other products for Easter must also be fresh and of the best quality. Cream should be 30% fat, butter - soft, plastic. Before use, raisins must be sorted out, washed well, dried, spreading it on a tablecloth or towel. Peel nuts, roast and chop. Candied fruits are cut, grate the lemon zest. Spicy additives such as cardamom, star anise, grind in a coffee grinder, sift through a sieve.

Tips to make Easter always tasty and beautiful:

• In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
• Sour cream for cooking Easter is best taken thick and oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
• Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes). Easter from such cottage cheese has a beautiful pink color and a pleasant subtle aftertaste.
• Easter should be kept cold under oppression for at least 12 hours.
• If raisins are added to Easter, they must be washed well, sorted out, and dried on a towel or napkin.

Easter boiled

Ingredients:

• eggs 8 pcs.
• sour cream 0.5 kg.
• milk 3 l.
• butter 200 g
• vanillin 2 g.
• raisins 150 g
• yolks 2 pcs.
• powdered sugar

Cooking method: Sort the raisins, pour boiling water for 30 minutes, then dry on a paper towel. Combine eggs and sour cream and beat with a mixer. Put the milk on the stove and heat it up. IN warm milk add the beaten sour cream mixture. Cook, stirring constantly, until curd forms. Add softened butter to the resulting mass and scroll everything through a meat grinder. Add vanillin, powdered sugar, prepared raisins to the curd-creamy mass, raw yolks, mix everything thoroughly. Line the pasochnitsu with 2-3 layers of clean gauze. Put the curd mass, tamp. Cover with gauze on top, set the load and put in the refrigerator overnight. Decorate to your liking.

Easter with gelatin and canned fruit

Ingredients:

• cottage cheese 400 g
• fat sour cream 100 g
• milk 1.5 cups
• gelatin 30 g.
• canned peaches or pineapple
• granulated sugar 1/2-3/4 cup

Cooking method: Gelatin pour 0.5 cups of milk and leave to swell, heat over low heat until completely dissolved. Pour the remaining warm milk into the mass. In a blender, beat cottage cheese, sour cream, granulated sugar until smooth, add milk with gelatin. Peaches or pineapples cut into small cubes and put in the curd-milk mass. Form for Easter cling film, put the resulting mass and refrigerate overnight. In the morning, carefully remove Easter from the mold, free from the film, garnish with fruit and mint leaves.

Easter with lemon and poppy

Ingredients:

• cottage cheese 600 g
• butter 100 g
• poppy mass (ready) 150 g.
• granulated sugar 100 g.
• sour cream 100 g
• lemon peel
• turmeric 1/2 tsp

Cooking method: Grind the cottage cheese twice through a sieve or chop with a blender. Add sour cream, granulated sugar, softened butter and beat with a blender until smooth. Divide the mass into two parts. Put the poppy mass in one part, lemon zest and turmeric in the other. Mix thoroughly separately. Cover the beekeeper with gauze, put in a deep plate. Distribute the lemon-curd mass along the walls of the pastry. Try to keep the layer thickness the same everywhere. Leave a little for the bottom of Easter. Put in the middle of the poppy mass. Cover with the remaining lemon mixture and spread evenly. Wrap the edges of the gauze. Place a load on top and refrigerate overnight. Drain the emerging liquid periodically.

Easter on ryazhenka

Ingredients:

• fermented baked milk 4% 1 l.
• sour cream 25% 0.5 l.
• milk 250 ml.
• powdered sugar 50 g.
• vanillin 1 g
• butter 50 g.
• raisins 50 g

Cooking method: Ryazhenka, milk, sour cream mix with a whisk. Put on the stove and, stirring, bring to a boil. The whey will begin to separate, remove the pan from the stove and let the mass cool thoroughly. Line a colander with gauze and discard the contents of the pan into it. Let the serum drain. Add powdered sugar, vanillin and soft butter to the resulting cottage cheese. Beat with a mixer. Lastly, add the washed and dried raisins, mix the mass well. Put in a pasochnik, covered with gauze, put a load on top and put in the refrigerator overnight. ready easter turn over, remove the bean bag, remove the gauze and decorate as you like.

Easter with walnuts

If you are looking for easy recipe cottage cheese Easter, which can be prepared quickly and easily, then this is a raw cottage cheese Easter.

It does not need to be baked or brewed on the stove, so it is better not to use it in such recipes. raw eggs.

Or it is necessary to process their shell very well, which also does not give a 100% guarantee.

We propose to make the lightest Easter desserts based on cottage cheese and please your family with them.

This is an easy Easter recipe from cottage cheese without eggs, very tasty. And even a novice hostess will cope with it.

The number of products can be proportionally reduced by half.

Ingredients:

• 800 g cottage cheese
• 200 g butter
• 1/4 cup powdered sugar
• 1/2 cup sour cream
• 1/2 cup raisins

A simple recipe for cottage cheese Easter with butter:

1. Rub the cottage cheese through a sieve.

2. Rub it thoroughly with softened butter.

3. Pour powdered sugar into the resulting mass, add sour cream.

4. Raisins must first be washed, steamed for 10 minutes with boiling water, rinsed again and only then put on Easter.

5. Mix everything, transfer to a pasochnik, lined with gauze from the inside, put under oppression for a day.

If there is no form, you can use a colander.

A quick Easter recipe from cottage cheese with condensed milk

Ingredients:

• 1.25 kg cottage cheese
• 300 g butter
• 250 g sour cream
• 400 g condensed milk
• 1/2 cup sugar
• 1 cup raisins or candied fruit
• a pinch of vanillin

How to cook Easter from cottage cheese:

1. Rub cottage cheese through a sieve, add butter, granulated sugar and vanillin rubbed through a sieve.

2. Thoroughly grind everything, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.

3. Mix the mass well, put it in a pasochnik lined with gauze, put pressure on top and put it in the refrigerator overnight.

How to make chocolate easter

Ingredients:

• cottage cheese - 500 g
• butter - 50 g
• sour cream - 0.5 cups
• powdered sugar - 50 g
• chocolate - 50 g

Cooking:

1. Grate the chocolate fine grater and mix with powdered sugar.

2. Rub the cottage cheese through a sieve or pass through a meat grinder.

3. Remove butter from the refrigerator in advance and leave at room temperature to become soft.

4. Add sour cream to the grated cottage cheese and mix well.

5. Then add oil and mix again.

6. Add grated chocolate with powdered sugar to the curd mass and mix again until a homogeneous mass is obtained.

7. Cover a pasochnik or colander moistened with water with gauze and lay out the curd mass.

8. Cover with gauze or a napkin from above, press down with a load and leave under oppression for 12-24 hours (the bead box itself must be placed on a plate, since the separating whey will drain into the plate).

9. Carefully remove the finished Easter from the mold, remove the gauze, put on a dish and decorate with candied fruit or marmalade.

Ancient, popular, rare, original, etc. Easter recipes...

Easter

Good quality cottage cheese is needed for Easter, it is better to make it yourself. Cooking cottage cheese at home requires compliance with certain conditions. First of all, boil the milk. Then quickly cool the hot milk to a temperature of 32-36 ° C. It is best to lower the pot with hot milk into another bowl with cold water, preventing water from entering the milk and changing the water several times.

The cooled milk is fermented by pouring in a thin stream while stirring the starter. Sourdough can be ready-made curdled milk or sour cream. The fermented milk is stirred with a spoon, the pan is covered with a lid and placed in a warm place for souring (until a clot forms). The finished clot should be sufficiently dense, have even edges on the fracture, a shiny smooth surface, and the serum that separates from it should be transparent, greenish in color.

To speed up the separation of whey, the clot can be gently heated to 36 - 38 ° C, for which the pan with the clot is placed in a basin with hot water and with a spoon carefully mix its upper layers from one side of the pan to the other. At the same time, the pieces of the clot rise from the bottom of the pan, and the upper ones fall, which contributes to uniform heating of the mass and better whey separation. Then the clot is transferred to a sieve covered with gauze, or a colander to drain the whey. When the separation of whey stops, the curd mass is cooled and pressed. To do this, a plank and a load are placed on the cottage cheese in gauze. Pressed curd is cooled.

store cottage cheese before cooking Easter, you must also put it under oppression to remove excess moisture. Then pass through a sieve twice.

To prepare Easter, you need a pasochnik, a special shape in the form of a truncated pyramid. The best bee box is wooden, but today there are also plastic bee boxes. On the inner sides of the beekeeper there is a cross and the letters "Х.В."

Easter is prepared in a cold and hot way. For a cold (raw) Easter, all components are carefully rubbed into a homogeneous mass without heating, for a boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. The pan is removed from the heat, lowered into a bowl of cold water and, stirring gradually, the mass is brought to cool completely. Then they put it in a pasochnitsa, fill the form tightly, put oppression and put it in the refrigerator.

***

Easter Recipes:

• - Pravoslavie.Ru
• Easter cake and Easter: classics of the genre- Anna Ludkovskaya
• Not a single Easter cake - 12 old recipes for Easter- Orthodoxy and the world

In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.

Sour cream for Easter is best to take thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.

Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk. The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes).

Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.

Easter should be kept cold under oppression for at least 12 hours.

If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.

Candied oranges for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.

Almond kernels are easily peeled if you pour them with boiling water and leave for 20-30 minutes, then the skin is easily removed. Then dry the kernels and grind.

Easter raw

2.5 kg cottage cheese, 200 g butter, 1 cup sugar, 250 g sour cream, salt to taste.

Rub the cottage cheese twice through a sieve. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the sugar crystals disappear completely. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the pasochnik, close with a saucer, put a small oppression, put in the refrigerator for 12 hours.

Easter simple

1 kg cottage cheese, 200 g butter, 400 g sour cream, 1 cup heavy cream, 5 egg yolks, 200 g of granulated sugar, nuts, raisins, salt, vanillin to taste.

Rub fresh, dry, pressed cottage cheese through a sieve, add a glass of heavy cream, vanillin, egg yolks, pounded white with sugar, butter, crushed nuts, washed pitted raisins.

Mix everything as best as possible, put it tightly in a pastry form, cover with a linen napkin on top, apply oppression and put in the cold. Serving on the table, lay out of the pastry dish in a flat dish.

With more simple cooking put only sugar and vanilla.

Easter custard

2 kg cottage cheese, 300 g butter, 400 g sour cream, 4 eggs, salt to taste.

Rub the cottage cheese twice through a sieve. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mass into the mashed cottage cheese, add 1 egg and salt, mix the mass until smooth, fill the pail, cover with a saucer, put a small oppression, put in the cold.

***

• All about the holiday "Resurrection of Christ. Easter"- section of publications dedicated to the holiday
• How Orthodox Christians Celebrate Easter. Five steps- Archpriest Vsevolod Chaplin

***

Easter custard, 2nd recipe

1.6 kg of cottage cheese, 400 g of butter, 400 g of sour cream, 0.3 l of cream, 2 - 3 cups of granulated sugar, 10 egg yolks, vanillin, salt to taste.

Beat the yolks into a saucepan, add granulated sugar, warm cream, a little vanillin and, stirring constantly, cook over moderate heat until thickened, but do not boil. Then pour into porcelain or ceramic dishes, refuel hot mix butter, cut into pieces, and cool.

Dry, mashed through a sieve cottage cheese gradually combine with the cooled mixture so that a smooth mass is obtained. Place it in the prepared form, put oppression and leave in a cool place for 10 - 12 hours.

Easter with almonds and raisins

1.6 kg of cottage cheese, 200 g of butter, 800 g of powdered sugar or fine sugar, 9 eggs, 250 g of sour cream, 1 cup of almonds, 1 cup of raisins.

Rub the cottage cheese twice through a sieve, add sour cream. Then grind the butter with sugar until white, gradually adding eggs one at a time. Continue to rub the mass until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed dried raisins, peeled and chopped almonds. Fill the pasochnik mass, cover with a saucer with a load, put in the refrigerator.

Easter with cool yolks

1.2 kg of cottage cheese, 400 g of butter, 15 yolks from hard-boiled eggs, 3/4 l of 30% cream, 300 g of powdered sugar, a pinch of vanilla.

Rub the cottage cheese, unsalted butter, yolks through a sieve twice. Add whipped cream with sugar or powdered sugar to the pureed mass, mix thoroughly. Put the mass in a pasochnitsa under oppression, put in a refrigerator or a cold cellar.

Easter Royal (boiled)

2 kg cottage cheese, 10 eggs, 400 g butter, 800 g sour cream, 600-700 g sugar, 1/2 cup almond kernels, 1/2 cup raisins, a pinch of vanilla.

Rub cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bowl, tightly pressing the mass, put a saucer on top, a small load, put in the refrigerator for a day.

Easter Royal (raw)

450 g butter, 5-6 yolks, 500 g sugar, 1 kg cottage cheese, 300 g 30% cream, one tablespoon of raisins, almonds, candied fruits, cardamom or vanilla on the tip of a knife.

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 lemon zest, rubbed through a sieve twice. 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.

Easter Boyar

1 kg of cottage cheese, 1/2 liter of 30% fat cream, 500 g of sugar, 300 g of butter, 2 egg yolks, 1/2 cup of candied orange, vanilla sugar.

Rub the cottage cheese twice through a sieve, add whipped cream, combine with butter, sugar and egg yolks, separately ground white, add crushed candied oranges and vanillin, mix thoroughly. Fill the pastry box with the curd mass, covered with slightly damp gauze, cover with a saucer, put a light oppression on top, refrigerate.

Easter with condensed milk

1.25 kg cottage cheese, 300 g butter, 250 g sour cream, 400 g (1 can) condensed milk or cream, 1/2 cup sugar, 1 cup raisins, a pinch of vanilla.

Rub cottage cheese through a sieve. Finely chop the butter, add sugar (preferably small). Thoroughly grind cottage cheese, butter and vanilla, add sour cream and condensed milk, sorted and washed raisins. To stir thoroughly. Put the mass in a pasochnitsu, put oppression and refrigerate.

Easter red

Melt red-hot three bottles of whole milk, let cool, pour in three bottles of curdled milk, three glasses of sour cream and one yolk, boil all this until the whey is gone; then strain through a napkin, wipe through a sieve, put sugar to taste, 1/2 sticks of crushed vanilla, transfer to a mold, put in the cold, under pressure.

Easter pink

800 g cottage cheese, 200 g jam, 1/2 cup sugar, 3 eggs, 100 g butter, two to three cups of fresh thick sour cream.

Take the freshest curd from the press, mix it with the most the best jam- raspberries, cherries, apricots, etc. (without extra syrup), add sugar, if desired and to taste, wipe through a sieve, put eggs, butter, sour cream, stir well, transfer to a small bowl lined with a thin napkin, cover its ends, put a plank on top and apply a press.

Jam will give Easter a delicate pink color and a pleasant fruity aroma. It is better to make such Easters in small molds, firstly, because uncooked Easters are more likely to spoil, and secondly, it is better to have them in more cooked in different manners, and, consequently, different tastes.

Easter sweet

Boil 1.8 liters of cream, remove the foam from them, and put a sauce spoon of sour cream into the cream and boil again. Remove the foam that has risen again, put another sauce spoon of sour cream into the cream and continue to cook over low heat, removing the foam, until the whey rebounds. Then drink everything in a napkin, let the whey drain, put the cottage cheese in a bowl, add 1 glass of granulated sugar and, at your discretion, vanillin or cardamom or lemon peel, grind thoroughly and put in the prepared form, under oppression, for several hours in cool place. So that the cream does not burn during the preparation of Easter, they are constantly stirred or, even better, steamed.

Easter with chocolate

Grind 1.2 kg of dry cottage cheese rubbed through a sieve with 400 g of butter so that a homogeneous mass is formed. Add 0.2 l of cream, 200 g of grated chocolate, 2 cups of granulated sugar, a little vanillin, grind until smooth.

Fill out the prepared form, apply oppression and put in a cold place for a day.

Easter from sour cream

Rub 0.5 kg of fresh, dry cottage cheese through a sieve. Mix thoroughly with 1 kg of sour cream, add sugar to taste, raisins, nuts, candied fruits - a handful, a little vanillin, mix again, put in a prepared form, take out in the cold. Easter will be ready in a day. If the sour cream is liquid, then first tie the thoroughly mixed mass into a napkin placed on a deep plate, hang it to glass the whey, and then place it in a mold for a day.

***

curd masses

Housewives who do not have enough time to cook a real Easter can limit themselves to cooking curd mass.

Cheese mass with honey

500 g cottage cheese, 2 tablespoons spoons of sugar, 2 tablespoons of natural honey, 4 yolks, 3 tablespoons of butter, 3 tablespoons of sour cream or cream.

Mix the egg yolks thoroughly with granulated sugar and warmed honey, then combine this mixture with softened butter and beat until a fluffy homogeneous mass is formed. Mix the resulting mass with grated cottage cheese, serve with sour cream or whipped cream.

Cheese mass can be prepared with jam, marmalade or jam, for which in the finished curd mass a small indentation is made, which is filled berry jam or jam.

Curd mass boiled

400 g cottage cheese, 50 g butter, 1/2 cup sour cream, 4 eggs, 1/2 cup sugar, 5 tablespoons raisins, 1/2 cup chopped nuts, a little vanilla, salt to taste.

Rub the cottage cheese and, adding sour cream, butter, salt, sugar, mix well. Then add raw eggs, raisins to the mass and mix everything thoroughly again. Put the curd mass in a saucepan and, stirring constantly, heat to a boil (but do not boil). Remove the saucepan from the heat, cool the mass, continuing to stir. Put in the nuts.

Lemon curd soufflé

500 g cottage cheese, 1 cup lemon syrup, 1/4 cup powdered sugar, a handful of raisins.

cottage cheese, sugar, lemon syrup beat for 3 minutes with a mixer. Put the finished soufflé into glasses and garnish with raisins.

Curd soufflé with banana

500 g cottage cheese, 1 banana, 2 lemons, 100 g powdered sugar, 1 cup cream, banana for decoration.

Mix the grated cottage cheese with finely chopped banana, lemon juice and sugar. Whip the chilled cream, mix half of it with the curd.

Put the soufflé into bowls, garnish with the remaining whipped cream and banana slices. Serve chilled.

Curd soufflé with apricots

300 g dried apricots, 1/2 cup powdered sugar, 300 g cottage cheese, lemon juice and zest, whipped cream and apricots for decoration.

Grind the washed, scalded dried apricots, add sugar, mashed cottage cheese, a little lemon juice and lemon zest to the puree; mix the mass. Put the prepared soufflé into bowls, garnish with whipped cream and pieces of dried apricots. Serve chilled.

Curd soufflé with raisins

500 g cottage cheese, 100 g powdered sugar, 1 sachet vanilla sugar, 1/2 cup milk, 2 egg yolks, 1 cup raisins, chocolate.

Grated cottage cheese, powdered sugar, vanilla sugar, milk, egg yolks grind, then mix in raisins (half the norm). Put the prepared soufflé into vases, glasses and decorate with the remaining raisins and chocolate on top.

***

Read also on the topic:

And he answered and said to him: It is written:

Man shall not live by bread alone, but

every word that proceeds from the mouth of God"

• Hours of Holy Easter and the whole Bright Week- Explanatory Orthodox Prayer Book
• Announcement for Easter- Saint John Chrysostom
• Sermon for Holy Pascha and the three-day period of the Resurrection of Christ- Saint Gregory of Nyssa
• About Easter- Rev. Theodore the Studite
• Holy Christ's Resurrection. Easter. The Gospel of the Conqueror of Death- St. Nicholas Velimirovich
• Easter(documentary-research film) - Maxim Malinin, Marina Daynovets, Dmitry Zinchenkov
• Resurrection of Christ. Easter- TV company "Neofit"
• Easter Gospel Reading of the Prologue of the Gospel of John- Archpriest Konstantin Parkhomenko reads and comments
• Easter is coming soon- Lecture by Deacon Andrei Kuraev
• About sectarian attacks on Orthodox Easter- Priest George Maximov
• Easter kitchen. Easter, cottage cheese masses, Easter cakes, krasnki- Pravoslavie.Ru
• Eggs with images. About a new kind of iconoclasm- Vladimir Nemychenkov

***

Easter cakes

Feature The test for Easter cakes is that they put a lot of eggs, butter and sugar in it. For baking Easter cakes, special high cylindrical or conical molds are used. The prepared dough is laid out in forms, thoroughly oiled, filling them with dough only 1/3 or half, a cross or the letter "X. V." is made from the flagellum of the dough.

When the dough will rise flush with the edges of the forms, carefully place in the oven and bake at a temperature of 180 ° C until cooked. The duration of baking the cake depends on its size.

The dough for Easter cake does not like drafts. Ventilate the room in which you are going to cook in advance, and then close windows and doors tightly.

If you beat the squirrels and yolks separately, as for a biscuit, the cake will turn out to be more magnificent and tender.

Ready-made Easter cakes are decorated with icing, nuts, etc.

Easter cake home

0.5 l of milk, 80 g of yeast, 1.5 - 2 cups of sugar, 5 eggs, 250 g of butter, 1 teaspoon of salt, 250-300 g of raisins, 1 kg of flour.

Make a dough on milk and yeast with half the flour, adding 1 tablespoon of sugar. After the dough is ready, add granulated sugar, carefully pour in the melted butter, put 1-2 eggs and 4-3 yolks (use whites for glaze), flour (as needed) and knead a stiff dough. Add prepared raisins. Ready dough put into molds and let it rise, bake at a temperature of 200 ° C for 20-25 minutes.

Cover the finished Easter cakes with icing from whipped proteins with sugar, put them in the oven for a few minutes so that the icing is a little browned.

Kulich "Lakomka"

1 kg of flour, 0.5 l of milk, 50-70 g of fresh yeast, 20 eggs, 200 g of sugar, 500 g of butter, salt to taste and as much flour as needed.

Mix flour with warm milk, dissolved in a small amount milk and foamy yeast, put in a warm place for fermentation, covered with a towel or canvas napkin. When the dough has risen, add 20 yolks, mashed with sugar until white, melted warm oil, salt and mix thoroughly. Then add the whites whipped into a stable foam and carefully, so as not to destroy the foam, add so much flour so that the dough is thick enough. Let the dough rise again. Then the dough should be knocked out very well (i.e., with sharp blows, remove the accumulated carbon dioxide), put in a form richly greased with softened butter, filling it up to half, let the dough rise flush with the edges of the form, bake at a temperature of 180 ° C until cooked.

Kulich custard

600 g flour, 3/4 l milk, 50-70 g fresh yeast; 10 eggs, 500 g sugar, 700 g butter, salt to taste.

Brew the flour with boiling milk and mix thoroughly, cool to the temperature of fresh milk. Introduce foamy yeast dissolved in a small amount of milk (from the total amount), put in a warm place, let the dough rise. Then add the yolks, mashed with sugar until white, mix. Add whites, whipped into a stable foam, mix thoroughly again and put in a warm place so that it rises a second time. After that, pour melted warm, but not hot, butter into the risen dough, beat the dough as best as possible, put it in a form greased with softened butter, dusted with flour, filling it halfway. When the dough rises flush with the edges of the form, grease the surface with yolk, bake at a temperature of 180 ° C until cooked.

Custard cake, 2nd recipe

12 cups flour, 0.5 melted butter, 2 eggs, 3/4 cup sugar, 1 cup milk, 50 g yeast, 2 cups liquid tea, 3/4 cup peeled raisins, salt.

On the eve at 8 o'clock in the evening, pour the yeast with half a glass of tepid water, let the yeast rise. Brew half a glass of flour with half a glass of boiling milk, stir well. If the brew is bad, then warm it up a little, stirring constantly. When the yeast comes up, mix it with the dough, add cooled boiled milk, two teaspoons of salt and two eggs (leave a little of them for greasing), add flour to make it thick dough, stir it until smooth and put it until morning in a warm place to approach, covering it well. At six or seven o'clock in the morning, pour half a glass of warmed, but not hot oil into the dough and pour a little two glasses of weak warm tea mixed with three-quarters of a glass of sugar. Pour, stirring constantly, almost all the remaining flour. Dump the dough onto a table or board and beat it well until bubbles appear in it. After that, put the dough in a pre-washed and oiled dish on the inside, cover the dish with something warm and leave the dough to come up. After an hour, put the dough on a board, knead raisins into it, beat it again, but carefully, and let it rise in the same bowl for another half hour. Now the dough can be laid out in one or two smeared oil mold, let the dough come up, grease the top of the cake with an egg and put in the oven.

Easter cake almond

1 kg of flour, O, 5 l of milk, 50-70 g of fresh yeast, 5 eggs, 200 g of sugar, 300 g of butter, 200 g of peeled almonds, 1 lemon, 1 cup of raisins, salt to taste.

Boil milk, cool to a temperature fresh milk. In a small portion of milk, dilute the yeast by adding 1 tablespoon of sugar. Pour flour into milk, add foamed yeast, mix thoroughly and, covered with a towel, put in a warm place for fermentation. When the dough has risen, add 5 beaten with the remaining yolk sugar, melted warm butter, grated lemon zest, part of the peeled chopped almond kernels, raisins, salt, finally, add the whites whipped into a stable foam, knead the dough thoroughly, stirring from top to bottom. Put the dough in a generously oiled, dusted with flour form, let rise, grease the surface Easter cake with yolk, sprinkle with almond kernels.

Bake at 180°C until done.

Kulich in Polish

1.5 kg flour, 1 cup milk, 2 cups cream, 50 g fresh yeast, 10 eggs, 800 g sugar.

1 cup of hot milk, 2 cups of hot cream and 600 g of flour mix thoroughly, let the mass cool down to the temperature of fresh milk. Add foamed yeast diluted in a small amount of milk and 2 eggs, mix and, covering the dough with a canvas napkin, put in a warm place for fermentation. When the dough has risen, add 8 yolks, beaten white with one half of sugar, and 8 beaten with the other half of sugar in a stable foam of whites; mix from top to bottom, adding the remaining flour, let the dough rise again. Then carefully knock out the dough, put it in a greased and dusted with flour form, filling it up to half.

Let the dough rise. Bake at 180°C.

Chocolate cake

Approximately 400 g flour, 50-70 g fresh yeast, 15 eggs, 500 g sugar, 100 g cocoa powder, 1-2 glasses of rum, 1/2 cup red wine, 100 g rye crackers, 100 g candied oranges, 1/4 teaspoon finely ground cinnamon, cloves, cardamom and star anise, salt to taste.

Dissolve the yeast in a small amount of milk, mix with flour, put in a warm place to ferment. Then add to the dough 15 yolks, pounded white with sugar, cocoa, rum, red wine, ground, sifted rye crackers, finely chopped candied orange and all spices. Mix, put in a warm place for fermentation. When the dough rises, add whites whipped into a stable foam, salt to taste.

Place the dough in a generously greased soft butter, dusted with flour form. When it rises in the form, bake the cake at a temperature of 180 ° C until cooked.

Kulich royal

Approximately 1.5 kg of flour, 1 cup of milk, 3 cups of cream, 50 g of fresh yeast, 15 eggs, 200 g of sugar, 200 g of butter,

10 cardamom grains, 1 nutmeg, 50 g almonds, 100 g candied fruits, 100 g raisins.

Dilute 50 g of yeast in a glass of cream and put a thick dough out of them on 600 g of wheat flour. When the dough rises, add egg yolks mashed with butter and sugar, add another 600 g of flour, two glasses of cream, crushed cardamom, crushed nutmeg, chopped almonds, finely chopped candied fruits and washed, dried raisins. It is good to knock out the dough, and leave to rise for one and a half to two hours. Then again knead the dough, put in a high form greased with oil and crushed breadcrumbs. Fill the form halfway, let the dough rise again to 3/4 of the height of the form and place in the oven with low heat.

Easter cakes from such sweet dough It is better to bake in small forms.

Easter cake

12 cups flour, 3 cups fresh milk, 50 g yeast, two cups sugar, 7 eggs, half a cup butter, 1.5 cups raisins, tea a spoonful of salt, fragrant seasonings.

Dilute the dough for three glasses of milk, six glasses of flour and yeast. Put her in heat. Grind five yolks with two cups of sugar, one teaspoon of salt and fragrant seasonings (one vanilla stick, 10 cardamom nuts or two drops of rose oil).

When the dough comes up, put the mashed yolks into it, beat two more eggs into it, pour in half a glass of slightly warmed melted butter, add six glasses of flour, but so that the dough is not too thick. Knock out the dough well on the table, pour one and a half glasses of raisins into it and let the dough rise until the morning. In the morning beat again and let it lie down. Then put half of the dough in the form, let it rise to three-quarters of the height of the form and put in the oven. From this amount of flour, eggs, butter, yeast, etc., two Easter cakes will come out.

Easter cake, 2nd recipe

320 g flour, 250 ml milk, 25 g yeast, 3 eggs, 70 g butter, 150 g sugar, 100 g raisins, 100 g candied fruits, 100 g hazelnuts, vanilla sugar, ground, cardamom, salt on the tip of a knife.

Chill the eggs ahead of time. Sift flour and salt through a sieve. Pour warm milk into the yeast, add sugar and half the flour. Knead the dough, cover it with cling film and put in a warm place for 2 hours.

Separate egg yolks from whites. Whip egg whites and yolks separately. Add the remaining flour, beaten yolks and whites, butter to the dough. Knead smooth elastic dough, cover again with foil and let it rise again.

Add soaked raisins, chopped candied fruits, chopped hazelnuts, vanilla sugar and cardamom to the dough. To stir thoroughly. Lightly sprinkle the form with cold water and sprinkle with semolina. Lay out the dough so that the mold is one-third full. Leave in a warm place to let the dough rise again. Brush the top of the cake with the egg.

Preheat oven to 220°C. Place a baking sheet with water in its lower part. Put the form with the cake on top of the grate and bake for 1 hour. Check the readiness with a wooden skewer.

Sprinkle with icing sugar or decorate with icing sugar.

Easter cake saffron

9 cups of flour, 2 cups of milk, 100 g of yeast, 10 eggs, 6 tablespoons of Russian oil, 2.5 cups of sugar, saffron and half a glass of vodka.

On the eve of five o'clock in the evening, brew one glass of flour with two glasses of boiling milk, stir, cover the dishes with a cloth and let stand until dark. Then put the yeast and the rest of the flour in a bowl, let it rise. At ten o'clock in the evening, put ten egg yolks into the dough, pounded white with two and a half glasses of sugar, saffron, previously infused with vodka, and six tablespoons of oil, heated to a warm state.

The dough must be beaten for a long time, until it completely stops sticking to the dishes (this is about an hour and a half), then cover the dough warmly and let it rise until morning.

At six or seven o'clock in the morning, put the dough into a mold, wait until it doubles, and then bake. It is recommended to bake such a cake for an hour and a half.

Easter cake saffron, 2nd recipe

Prepare a thick dough from 2.5 cups of flour, 50 g of yeast and 0.3 l of warm cream. When the dough rises, add 15 egg yolks, mashed with 400 g butter and 1 cup sugar, 10 crushed cardamom seeds, 1/3 cup raisins, 1 - 2 teaspoons of saffron tincture (in water, vodka or rum), 1 crushed nutmeg walnut, 100 g chopped candied fruits, 1/3 cup chopped almonds and about 4 cups flour.

Knead the dough well and leave for 1.5 - 2 hours in a warm place. Then add 15 whipped proteins, mix, put in a high round form greased with oil and sprinkled with breadcrumbs, let rise and bake. From the specified amount of dough, you can bake 2 Easter cakes.

Cake with vanilla sugar

9 cups flour, 25 g yeast, 2.5 cups milk, 1 cup sugar, 1 cup butter, 1 cup raisins, 1 vanilla stick.

Dilute the yeast with half a glass of milk, add a glass of flour to it and let it rise. Dilute the dough with two glasses of milk, put in it a glass of sugar crushed with vanilla and pounded with a glass of melted butter.

It is necessary to beat the dough, adding a little flour. At the end, put one glass of raisins, then put the dough in a warm place to approach. In the morning, beat it again, put it in molds and bake.

***

Nowadays, housewives paint eggs, mainly with onion peel, pre-harvested for future use.

When dyeing with husks, you can get a color of several shades - from light red to dark brown.

Eggs that have just been taken out of the refrigerator should not be boiled. They must be kept at room temperature for at least half an hour or lowered for a while (10-15 minutes) in warm water. Otherwise, when cooking, they will certainly burst.

You can also dye eggs with ordinary aniline paints for matter, but the egg should be in the paint for no more than 30 seconds. This time is enough to paint only upper layer shells and the paint did not reach the protein.

Eggs dyed with ink

Wash the eggs, wipe them, wrap them in rags, tie them with a thread, drip ink on top in some places with a pipette or a wooden stick, put them in a saucepan with warm water, cook after boiling for 10 minutes, remove, cool, remove the rags.

Eggs dyed in patches

Pluck shreds of silk lint of different colors, mix. Wash the eggs, wipe dry, moisten, wrap with silk, if desired, you can first apply thin but thick paper cut out with patterns on the eggs. Wrap with rags on top, tie with a thread, dip in warm water, let it boil and cook for another 10 minutes. Then take out, cool, remove rags and silk.

Eggs dyed in onion skins

Prepare a decoction of onion peel, let him insist. Dip cleanly washed eggs into the infusion, bring to a boil and cook for 10 minutes, remove, cool. You can wipe the shell with vegetable oil, then the eggs will acquire a beautiful shine. Depending on the amount of husk taken, the eggs will turn yellow to dark brown.

Eggs dyed in birch leaves

Prepare a decoction of the leaves of a young birch, let it brew. Wash the eggs, dip them in a warm infusion, cook for 10 minutes after boiling, remove and cool. The eggs will turn yellow. If desired, you can apply a pattern on them: put a birch or some other small leaf on the moistened shell beautiful shape, tightly tie the egg with nylon (an old stocking is suitable) and then boil it in the infusion.