Easter from cottage cheese is fast and tasty. Royal cottage cheese Easter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cottage cheese Easter is an integral attribute of the festive table for the bright holiday of 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 has a 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 in what interesting ways you can cook such a wonderful dish as cottage cheese Easter (paska).

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

Ready cottage cheese should be put right in the pan in a deep bowl of 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 a liter jar of water on top so that it acts as a press.

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

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

After lining, enough gauze should still hang from the bee box so that it can completely cover the base of the bee 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 according to the classic recipe 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 holiday table, then you can cook a wonderful caramel Easter. Caramel flavor is given with the help of ordinary 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)
• High fat cream - 100 ml
• Semolina - 1 tbsp
• Starch - 1 tbsp
• Baking powder - 1 tsp
• Lemon juice - 1 tbsp
• Dried fruits - 100 g
• Sugar - 180 g
• Vanilla sugar, ground nutmeg, 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 baking dishes, line the bottom and walls of the forms with 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 ordinary water into the baking sheet to 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 the curd desserts are completely cool, 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 as cottage cheese Easter.

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

Of course, it is hard to imagine a festive table in an Orthodox family without an Easter treat. Cottage cheese Easter turns out very tasty, you will find their recipes with photos below. On the eve of Easter, all housewives try to carefully prepare, think about how to set the table. It has already become traditional to paint eggs and cook Easter curd. How to cook cottage cheese Easter: recipes with photos can be found in the article.

Eggs are painted in different ways: someone uses purchased paints, and someone uses natural products. In any case, you will get multi-colored testicles. After painting, they should be rubbed with sunflower oil, so they will shine. You can buy Easter stickers in advance and stick them on each egg. With that sorted out, now is the time to prepare Easter. You can cook ordinary Easter cakes, or you can make cottage cheese Easter. So, the topic of our article is cottage cheese Easter: recipes with photos, how to cook this festive dessert will be described below.

If you have never cooked yourself, then thanks to the recipe for cottage cheese Easter without eggs, you will create a real culinary masterpiece. This method is the easiest, suitable even for novice cooks. And if you really want to surprise your family, make a cheese passover. Find out the preferences of each family member and, based on this, prepare a real delicacy for the festive table. Cottage cheese Easter as a dish turns out to be very tasty and tender. On this day, Easter must be on the table. How to cook them at home? This is what we will deal with now.

Easter from cottage cheese (royal)

There is a time-tested recipe for cooking Easter. A photograph is also attached. From such a delicacy you can’t drag it by the ears.

Required products:

cottage cheese (it is desirable to choose fatty, 1 kg);

sour cream (fat, 210 grams);

a couple of eggs;

sugar (half a cup, choose according to your taste);

butter (with a high% fat content, 110 grams);

vanillin (a couple of sachets);

raisins (100-150 grams);

candied fruits (100-150 grams).

The first step is to pass the curd through a sieve. It is advisable to do this several times so that the dough is airy and not clogged.

2 eggs are driven into the curd, sugar is poured in and soft butter is added. Immediately send sour cream and vanillin to the ingredients. Now beat all the ingredients thoroughly. For these purposes, use a mixer. If there is no such device in the kitchen, beat with your hands for 10 minutes.

In the meantime, you need to remember, it is better to do this in advance, rinse the raisins. After it dries, it will go into the curd mixture along with the candied fruits. Mix well again.

Next, moisten a piece of gauze and cover the form with it. If there is no beekeeper, you can take a flower pot or a colander. Spread the curd mass on cheesecloth. Wrap with gauze and place a plate on top. Serum will flow through the bottom of your mold, so substitute something under the bottom too. Put everything in the refrigerator overnight.

In the morning, remove the plate, remove the gauze and turn the Easter on a dish. Flip in the same way as you would the jellied meat. The finished delicacy can be decorated with candied fruits and written in capital letters "XB". The most delicious cottage cheese Easter (classic) is ready. Treats can be brought to the Easter table.

Baked Easter (recipe with photo)

Not a single Easter holiday is complete without Easter. Food should be appropriate for the holy day. Instead of bread, Easter is eaten on this day. Easter from cottage cheese is considered the most delicious, tender and melting in the mouth. All food on the table is exclusively Easter. But how to make Easter at home? We will now provide a simple recipe.

Required products:

homemade cottage cheese (700-800 grams);

chicken eggs (6 selected pieces);

sour cream (250 grams);

sugar (250 grams);

cinnamon (a couple of small spoons, you can one);

zest of any citrus (grated, 6 small spoons);

baking powder (sachet);

wheat flour (half a cup);

a piece of butter.

Easter treat preparation:

Now you will see how to make a delicious baked Easter. First, separate the whites from the yolks. We need the yolks. They will need to be ground with sugar and mixed with cottage cheese. This is where all the ingredients on the list go. But the flour will need to be sifted first.

Grease the prepared baking dish with a piece of butter. Put the mass there and send it to the oven. Readiness can be checked with a match. If the dough does not stick to it, then you can get it.

Lubricate the finished cake with whipped protein with powdered sugar. This is optional. If you don't like it, don't do it, and without it it will turn out very tasty. Here is Easter cottage cheese ready. The recipe turned out to be very simple. Easter must be put on the Easter table, and you already know how to cook it at home.

Easter recipe with chocolate flavored cottage cheese

How to make a delicious Easter? This question is asked by many housewives on the eve of the great holiday. After all, food should correspond to this day. Do-it-yourself Easter cake will be especially appreciated. Cooking Easter is very easy at home. There are recipes where the egg is added, and there are where it is completely unnecessary. You can cook a very tasty Easter with the taste of chocolate. Now we will offer you the easiest recipe (step by step).

Required products:

homemade cottage cheese (550-600 grams);

butter (210 grams);

sour cream (110 grams);

milk chocolate (bar);

sugar (250 grams);

vanillin (sachet).

Easter preparation:

Before you start cooking, pay special attention to the cottage cheese. It must be properly rubbed through a sieve, if possible several times. Then send it to the prepared bowl. Put some soft butter in there. Next, mix both ingredients with a blender.

Beat sour cream separately and slowly spread to the curd-creamy mass. Mix everything again. After that, sugar and vanillin are added to the prepared composition. Mix everything. Grate the chocolate with small holes and pour into the mixture.

Cover the mold with cheesecloth and put the prepared mixture there. Cover the top of Easter with the ends of gauze, and place a plate on top. Also place a plate under the bottom of the mold, where excess liquid will drain. Put everything in the refrigerator overnight.

In the morning your curd paste will be ready. You do not need to decorate it, as it will be beautiful because of the chocolate chips. Now you know how to cook a curd treat quickly and tasty.

Custard Easter: how to cook

We are all preparing for Easter in a special way. This holiday is famous for all kinds of pastries and colored eggs. But have you ever tried custard Easter? Now we will tell a little secret how to cook it. To give taste and aroma, it is desirable to add citruses.

Required products:

homemade cottage cheese (1 kilogram);

chicken eggs (8-9 pieces of the second grade);

butter (pack);

lemon;

sour cream (210 ml);

cream (fatty 210 ml);

raisins (50 grams);

chopped almonds (50 grams).

Easter treat preparation:

Today we will get not just boiled Easter, but custard. As usual, grind the cottage cheese through a sieve. Add softened butter to it. Now put the saucepan on a small fire and bring to a boil. Do not forget to stir the composition.

When the mixture has cooled, beat in the eggs one at a time. If you have cottage cheese lying around somewhere, you don’t need to cook from it. Take a fresh product.

Add lemon juice, sour cream and cream to the prepared mass. Stir again well. Immediately add chopped almonds and raisins. Important! When you rub the zest, do not touch the white skin, otherwise bitterness will be felt in the dish.

Now put the bean bag in front of you and cover it with gauze. This is where the curd paste will go. Put everything under oppression and send it to the refrigerator overnight. The Easter egg recipe was very simple.

Cottage cheese Easter in a slow cooker

There are a huge number of recipes for cooking Easter. There is a cottage cheese Easter with candied fruits, a cottage cheese Easter without eggs, but few people know that this Easter treat can be cooked in a multicooker. How to cook cottage cheese Easter? What are the recipes in the multicooker? In fact, the methods for preparing Easter sweets are quite simple. You will be convinced of this now.

Required products:

homemade cottage cheese (fatty, 750-800 grams);

butter (155 grams);

dried apricots (155 grams);

raisins (100 grams);

cream (250 ml);

sugar (half a glass);

a pinch of salt;

vanilla sachet.

Easter treat preparation:

The first step is to thoroughly rub the curd through a sieve. Put softened butter on it. In order for it to become soft, it is enough to pull it out of the refrigerator 2 hours before cooking. Add vanilla to this and mix.

Take the whites and beat with a mixer with sugar. Stir until sugar dissolves.
The next step is the washing of dried fruits. Clean fruits will need to be crushed.

Mix the whole mass with cream and salt. Pour the homogeneous mass into the multicooker and leave for 10-15 minutes, setting the “heating” mode.

In the meantime, prepare the form and cover it with cheesecloth. When the signal sounds on the slow cooker, add cottage cheese and set the "porridge" mode. Set a timer for 5 minutes and don't forget to stir.

The mixture must then cool down. After that, dried fruits are added there and everything is mixed. Now the prepared mass should be laid out in a mold. Place plates on top and bottom and place in the refrigerator. The next day, Easter should be turned over onto a dish, and the gauze should be carefully removed. So our cottage cheese Easter with dried apricots is ready. This recipe is loved by all housewives. It is simple, and the delicacy turns out to be so tasty that it flies off the Easter table in a matter of seconds.

Recipe for boiled Easter

It is difficult to imagine a bright Easter day without Easter cakes. But they can be prepared not only from flour, but also from cottage cheese. We are going to talk about the second option. Now we will tell you how to make Easter from cottage cheese (boiled). Everyone chooses a recipe for themselves, who knows, maybe this is the way you will like. Easter cottage cheese recipe is presented to your attention.

Required products:

homemade cottage cheese (fat about a kilogram);

chicken eggs (2 pieces of the highest grade);

sour cream (310 grams);

butter (155 grams, about half a pack);

sugar (210 grams);

a pinch of vanillin;

raisins (110 grams).

Easter treat preparation:

Get the curd first. It must be rubbed through a sieve several times. This will help him stay airy. Add sour cream and melted butter to this. Yes, you heard right, it was melted, and not just softened. Mix everything well until smooth.

Beat eggs with a mixer together with sugar and vanilla. Combine the resulting mixture with curd mass and raisins. Put the saucepan with the prepared composition in a water bath for half an hour. Remember to stir the mixture regularly.

Then proceed as usual. Take a mold for Easter and cover with gauze. If you don't have a bean bag, a colander or flower pot will work. The most important thing is that there is a hole at the bottom through which the whey will flow. Fill the form with gauze, prepared mass. Lay the edges of the gauze on top and cover with a plate. Place a plate down as well, as excess liquid will flow out there.

Place everything in the refrigerator overnight. In the morning, the frozen Easter can be turned on a plate and decorated as desired. For design, you can take multi-colored candied fruits. Lay out the letters "XB" with them or just sprinkle on top. The treat is ready!

After you paint the testicles and prepare Easter, they must be dedicated. This is the meaning of all preparations. On this day, all Christians go to church. They light candles and pray. Then they come home and break their fast. On this day, Easter is eaten instead of bread. For a change, along with the curd delicacy, you can bake Easter cakes.

Whichever recipe you choose, you will not regret it, as Easter cottage cheese melts in your mouth. It is such a bliss that it is beyond words, you have to try it. Not one Easter holiday is complete without Easter. Get ready for this day in a special way, because it happens only once a year. This is not just a holiday, Easter means a lot to believers.

In this article, you will learn how to cook a traditional cottage cheese Easter. I will tell you about the essence of this dish, its symbolism, give useful culinary tips, and also share a selection of step-by-step recipes. I chose the most popular recipes, described everything in detail, clearly, step by step and with photos, and somewhere I also added a video.

For convenience and saving time, you can click on the desired item in the content of the article.

What is this Easter dish?

Easter is a special festive dish made on the basis of cottage cheese. By tradition, it is prepared once a year, namely for Orthodox Easter. And so that there is no confusion in the meanings of words, this dish is most often called "curd Easter".

Also, do not confuse cottage cheese Easter with "paska", which is the Ukrainian analogue of Russians. Easter cake and paska are flour dishes, and Easter is made from cottage cheese.

Easter is prepared only in Russia, we can say that this is a truly Russian dish. Easter cakes, colored eggs and Easter are an invariable attribute of the Easter table.

Easter is, in fact, curd mass, aged in a special mold (pasochnik) and decorated in accordance with Orthodox symbols.

A lot of recipes have been invented, there are even not quite classic options. For example, Easter can even be baked in the oven and look like some kind of familiar cottage cheese casserole.

Everyone knows that cottage cheese is rich in calcium and high-grade proteins. And this is just very useful after a long one. In one holiday, you can compensate for the deficiency of nutrients!

Easter can be considered a dessert, as almost all recipes use sugar, dried fruits and other sweet fillers. And it almost looks like a cake! But I also have a fresh (or salty) cooking option in store for you. The taste is original, not everyone will understand, but there will always be connoisseurs.

The symbolism of the dish

Classical Easter has the form of a pyramid truncated from above. And this figure symbolizes the Holy Sepulcher. Parallels are also drawn with Mount Calvary, where Jesus was crucified.

For people far from religion, such information can be a little shocking: there is a cottage cheese coffin for the holiday.

Of great importance is also the decoration of Easter in the form of the inscriptions "ХВ" - "Christ is Risen!". After all, it was in the tomb that the miracle of the resurrection happened.

They add images of a cross, a cane, a spear, sprouts and flowers, which symbolize all suffering, as well as the resurrection of Christ.

The peculiarity is that all these inscriptions and drawings are convex, they appear due to the forms embossed from the inside, in which the curd mass was kept.

These forms are called beekeepers. Previously, they were made of wood, but now you can buy plastic ones. Pasochniks consist of several parts, which are fastened with wedges or rope.

There are holes at the bottom of the paster for whey to flow out of the curd. The cottage cheese will become denser, and the shape of the dish will turn out to be more stable.

By the way, I advise you not to be too lazy and buy a ready-made beekeeper, not to reinvent the wheel, unless, of course, you are a master of all trades. It's just that some people cook Easter in flower pots.

Cooking principles

Here I will talk about the general principles of cooking Easter. What are the types, stages and features.

I must say right away that the preparation of a classic cottage cheese Easter is a long process. It must not only be done, but also insisted for at least 12 hours in a cold place (in our time it is a refrigerator).

But in general, preparing Easter is very easy! A couple of times you will do everything according to the instructions, and then you will be able to improvise, come up with your own unique recipes.

Easter is "raw" and "boiled". Also called "cold" and "hot".

• In the first case, we simply grind the cottage cheese into a homogeneous mass, add sweet fillers, put it in a pastry box and wait until everything “gets stronger”.

Raw Easter is easier to prepare, but its shelf life is shorter - the cottage cheese turns sour. Therefore, this type of Easter is usually made in a small size.

• Boiled Easter (or custard) is different in that the curd mass is put on a slow fire (or water bath) and boiled for 20-30 minutes until small bubbles, stirring constantly. Then this saucepan is lowered into a basin of ice water. The curd mass is stirred until completely cooled. Only after that you can fill the pasochnik.

Before laying out the curd mass, the pastry box should be covered with gauze. The edges of the gauze need to be turned up, some small flat board is placed on them. They put “oppression” on the board - any object with a decent weight. This is for pressing the curd and getting rid of excess liquid. Someone puts a jar of water, and someone puts an iron!

The filled mold must be placed in some kind of plate so that the whey flows into it.

Since cottage cheese is neutral in taste and quickly becomes boring, almost always all sorts of sweet ingredients are added to it. Raisins, prunes, dried apricots, nuts, candied fruits and other dried fruits are usually used.

Again, nuts and dried fruits act as decoration, fresh berries and fruits are also added. Cover with jam, jam, sugar or chocolate icing. Often they use multi-colored confectionery topping, as for Easter cakes.

Recipes

After reviewing several recipes, you will realize that the algorithm is, in fact, the same everywhere. You could even do without photos of dishes, as you can see, all Easters look the same: white, in the form of truncated pyramids, decorated with all sorts of sweet treats.

Royal custard Easter

This is the most common Easter cottage cheese recipe. Since it is "boiled", it is stored for a long time. And it is called “royal” due to the fact that dried fruits, nuts, candied fruits and other goodies were generously mixed into the curd.

The fact is that in the old days, dried fruits, sweets, nuts and various spices with seasonings were rare and very expensive. Only wealthy classes could afford them, while the peasants and the poor were content with an “empty” Easter.

Now all these products are full, they are inexpensive, and it is royal Easter that they sell in stores.

Ingredients:

• Cottage cheese (the fatter the better) - 520 g.
• Chicken eggs - 2 pcs.
• Sour cream - 110 g.
• Butter - 100 g.
• Sugar - 110-130 g.
• Vanilla sugar - 1-2 teaspoons;
• Raisins - 90-120 g.
• Almonds - 70 g.
• Lemon or orange zest - 1 teaspoon;
• Candied fruits - to taste;

Cooking

First you need to steam the raisins. Pour boiling water over it for 5-10 minutes, then drain the water, and dry the raisins with a paper towel.

Now you need to wipe the cottage cheese through a fine sieve. Some rub even twice that the curd mass was more homogeneous. You can also use a meat grinder with a nozzle with small holes.

Grind the eggs with sugar, sour cream and softened butter. Add this egg mixture to the curd and beat well. You can use a mixer or blender. Someone kneads millet with a fork.

Transfer the entire mass to a saucepan. We make a water bath: we put a saucepan with cottage cheese in a larger saucepan filled with hot water. We place it on the stove, turn on a weak fire. Cook and stir for about 20 minutes. The curd mass will first melt, and then it will gradually thicken.

You can, of course, without a water bath, just simmer over low heat, but there is a risk that the cottage cheese will burn. Here both the smell and the taste will deteriorate - the translation of products.

Now we put the pan with the hot curd mass in cold water (basin, sink or bath!), Stir and wait for it to cool completely.

And now we add raisins, rub or crumble almonds, and fresh zest here.

We put the pasochnitsa on some plate, line the inside with gauze in 2 layers. Now you need to put the curd mass in this form, cover the top with gauze edges and put some kind of load so that the whey gradually comes out.

Send Easter in this position in the refrigerator for 12-15 hours.

That's it, then you take it out, turn the bead box over and carefully remove its Easter eggs. You can decorate with the same almonds in combination with powdered sugar.

Baked cottage cheese Easter

This is a very simple and quick recipe. Oven-baked cottage cheese Easter, of course, is not something original and traditional, but it is still no less tasty! And you can cook it at least every day.

Ingredients:

• Cottage cheese - 1000 g.
• Chicken eggs - 10 pcs.
• Condensed milk or sour cream - 3 tbsp. spoons;
• Raisins - 150-200 g.
• Sugar - 50-100 g (to taste);
• Zest of half a lemon;

Let's start cooking

1. Rub cottage cheese through a sieve. Rinse the raisins and add to the curd. Drive chicken eggs into the same place, add zest and condensed milk.
2. Now this mass must be thoroughly kneaded, you can use a mixer. It turns out liquid curd mass.
3. Pour the mass into a baking dish - let it infuse in heat for about 30 minutes. Only then can you send it to an oven preheated to 220 degrees. Baking time - 30 minutes.
4. Turn the mold over and carefully remove the easter. Can be decorated with candy sprinkles.

Easter with jelly and kiwi

Beautiful Easter, consisting of alternating layers of jelly and curd mass. But that's not all! The taste and appearance are complemented by kiwi slices, they are both inside and out.

It looks great, but it's also a hassle to prepare.

If you wish, you can replace kiwi with any other fruit: apple, banana, pineapple, etc.

Ingredients:

• Cottage cheese - 1000 g.
• Liquid cream (35% fat) - 500 ml.
• Sugar - 160 g.
• Vanilla sugar - 2 teaspoons
• Chicken egg - 1 pc.
• Gelatin - 20 g (1 sachet)
• Kiwi - 5-6 pcs.
• Grape (or apple) juice - 200 ml.
• Water - 100 ml.

Cooking

First you need to soak the gelatin, read the instructions on the package. Usually pour warm water and wait 30 minutes.

While gelatin comes, you need to wipe all the cottage cheese through a sieve so that there is not a single lump. Add vanillin and remove for now in the refrigerator.

Pour sugar into liquid cream, pour half of the swollen gelatin. Put on a slow fire and stir constantly until the pieces of gelatin are completely dissolved. Then pour through a sieve, cool slightly and beat the egg into the cream.

Remove the cottage cheese, pour the “jelly” cream into it, mix thoroughly until smooth.

Now let's prepare the pasochnik: we fasten the walls, put them on a saucer, line the gauze inside. Transfer the curd mixture to the mold and send it to the refrigerator for 7-8 hours.

After a break and rest, you can proceed to the next step. Pour the juice and gelatin into a saucepan, simmer over low heat until the gelatin dissolves. Let it cool down gradually.

Kiwis can be peeled in advance, cut into thin slices, pour boiling water over them (to make them softer) and dry with a paper towel. Put them in the fridge too.

That's it, wait for the curd to ripen (only 7 hours).

Now you need to release the curd blank and cut it into 3 parts.

Put the narrowest part back into the bowl, add a few kiwi slices on top, then pour in some grape gelatin. Put in the fridge for 15-20 minutes until the jelly hardens.

They took it out, put another piece of pressed cottage cheese on top, kiwi, fill it with gelatin. Return to the refrigerator until the jelly is set.

The third time we do the same and send it to the refrigerator for the last time. For 2 hours.

After all these torments, you can release Easter, cut it and try it.

salty easter

As I wrote at the beginning of the article, cottage cheese Easter is not only sweet, but also salty. Fresh or salty - whatever you like. It turns out already a kind of snack, an analogue of cheese, which can be added to a salad, side dish, meat, fish. You can eat soup like this Easter.

Ingredients:

• Curd - 1100
• Butter (or margarine) - 110 g.
• Sour cream - 220 g.
• Egg yolks - 10 pcs.
• Salt - 3-5 pinches;

Cooking

1. Grind the cottage cheese through a sieve, or chop with a blender.
2. Add soft butter, sour cream and 10 raw chicken yolks. Season with salt and whisk until thoroughly combined.
3. Now everything is according to the standard: cover the pasochnik with gauze, put cottage cheese on it, press it on top with a load and put it in the refrigerator for 12 hours
4. Then gently release, if desired, you can decorate with fresh herbs and various spices.

Lemon ginger (no eggs)

Refreshing and fragrant Easter made from lemon peel and ginger. Another feature is that Easter is prepared without proteins, without yolks, in general, without eggs.

Ingredients:

• Cottage cheese - 360 g.
• Sugar - 110 g.
• Butter (or margarine) - 60 g.
• Sour cream - 60 g.
• Ginger root (fresh) - 15-20 g.
• Half a lemon;

Cooking

1. Grind cottage cheese with a sieve or blender.
2. Add sour cream to cottage cheese and beat well until smooth.
3. Grind a little melted butter with sugar, add to the cottage cheese and mix again.
4. Grate lemon zest and ginger. Add them to the curd.
5. Prepare a pasochnik, line the gauze, put the cottage cheese on it. From above, fix the edges of the gauze and press it with something heavy. Refrigerate for at least 12-16 hours. The pasochnik should stand on some kind of dish so that the liquid drains.

Easter with chocolate

If this Easter is chocolate, then why is it white? Everything is simple! White chocolate was used in the photo, it is with it that we will cook in this recipe. But nothing prevents you from doing the same with dark chocolate.

Ingredients:

• Cottage cheese - 460 g.
• Butter (or spread) - 110 g.
• Eggs - 2 pcs.
• Liquid cream - 100 ml.
• White chocolate bar - 90-100 g.
• Candied fruits, dried apricots, raisins - 60 g.
• Vanillin - 1 pinch;

Cooking

1. Since the cottage cheese is granular, it must be thoroughly rubbed through a sieve, you can even 2 times.
2. In a cup, grind soft butter with vanilla and sugar. Add cream and mix well.
3. Pour this creamy mass into a saucepan, put on the stove and bring to a boil over low heat. Here you need to constantly stir and wait until the cream begins to thicken.
4. Cool the cream, add them to the grated cottage cheese. Knead until smooth.
5. Pour boiling water over dried fruits for 5 minutes, rinse and, if necessary, cut into smaller pieces.
6. Divide the chocolate bar in half, one of them needs to be grated into cottage cheese, dried fruits should also be added there.
7. Put all this sweet cottage cheese in a pasochnik, lined with gauze in two layers. Press down on top of something, such as a jar of water.
8. Everything, put in the refrigerator for 12-15 hours or even a whole day!
9. Pour the finished Easter with melted chocolate (from the remaining half).

Creamy with raisins and biscuits

Delicate fragrant Easter with the addition of raisins and crispy biscuits. Depending on which cookie is chosen, the overall taste will also change. Chocolate, nut, creamy, oatmeal, with fudge - a million options!

Ingredients:

• Cottage cheese - 550 g.
• Butter - 160 g.
• Cream (liquid) - 160 g.
• Chicken yolk - 2 pcs.
• Sugar (preferably powdered) - 200 g.
• Raisins - 150-200 g.
• Cookies - 150-200 g.
• Vanillin - 1-2 pinches;

Cooking

1. Pass cottage cheese through a fine meat grinder, blender or sieve. It should be a soft mass.
2. Add powdered sugar, cream and softened butter to cottage cheese. Mix well, you can use a mixer.
3. Whisk in a couple of egg yolks and continue beating.
4. Pour raisins for 5-10 minutes with hot water, rinse and dry. Crush the cookies into small pieces. But not in agony!
5. Add raisin cookies to cottage cheese, mix again.
6. Put in a pasochnitsu, put oppression on top, put in the refrigerator for 10-12 hours.

Royal crude

If the first royal Easter was “hot”, then this one is “cold”, that is, without heat treatment.

Ingredients:

• Cottage cheese - 0.5 kg.
• Powdered sugar - 1 cup;
• Vanillin - 2 pinches;
• Liquid cream (from 20%) - 0.5 cups;
• Butter (or margarine) - 200 g.
• Raw yolks - 2 pcs.
• Raisins and other additives - 1 handful;

Cooking

Rub cottage cheese through a sieve. If it is too wet, then it is advisable to squeeze it a little more through cheesecloth.

Beat soft butter with sugar, vanilla, chicken yolks and cream.

Add the buttermilk to the curd and mix thoroughly.

Steam the raisins and rinse with hot water, knead into the curd.

Collect the beekeeper, cover it with gauze in 2-3 layers. Put the cottage cheese, put the load on top.

Leave in the refrigerator (not the freezer) for the next 12 hours.

Then carefully turn over, remove the form and gauze. Garnish with raisins and any other sweet ingredients.

Easter with carrots

The original recipe for all carrot lovers.

Ingredients:

• Cottage cheese - 1000 g.
• Carrots - 500 g.
• Zest of one orange;
• Butter - 200 g.
• Sugar - 220 g.
• Vanillin - 1-2 pinches;

Cooking

Remove the butter from the refrigerator in advance so that it becomes softer at room temperature.

Peel the carrots, wash, cover with water and cook until tender. You can check with a fork. Soft means done. Carrots can be sweetened if desired by adding a couple of tablespoons of sugar to the water.

While the carrots are cooking, you need to wipe the cottage cheese through a sieve. If it is grainy, then you will have to wipe it 2-3 times.

Combine soft butter with sugar and vanilla. Mix well in a bowl.

Boiled and cooled carrots should be rubbed through a sieve just like cottage cheese. Add orange zest to it.

Mix cottage cheese, carrot puree and butter. Mix until an even color.

Put the cottage cheese in a pasochnik, in which we first lay gauze. Press down on top with a load and put in the refrigerator to reach. It will take 12-15 hours.

Then we release, decorate and serve to the table!

Easter with cocoa

Wonderful Easter custard with cocoa, chocolate and candied fruit.

Ingredients:

• Cottage cheese - 1000 g.
• Milk chocolate - 220 g.
• Cocoa powder - 2 tbsp. spoons;
• Sugar - 170 g.
• Butter - 200 g.
• Vanillin - 3 pinches;
• Liquid cream - 400 ml.
• Candied fruits - 200 g.
• Chicken eggs - 3 pcs.

Cooking

1. Grind cottage cheese with a blender or through a sieve. Mix with butter.
2. Beat eggs with sugar and vanilla. Pour cream into a saucepan, add beaten eggs to them.
3. Bring to a boil, then simmer on low heat for another 5 minutes. All this time you need to stir with a fork or whisks.
4. Melt chocolate, add cocoa to it. Pour into cooled cream.
5. Combine cottage cheese with chocolate cream, add candied fruits and mix everything well. You should get a homogeneous mass in color.
6. Cover a special form with gauze, put chocolate curd in it, a saucer on the bottom, oppression on top. Send to the refrigerator for 12-13 hours.
7. The finished culinary product can be served either without anything (as in the photo), or with confectionery dressing.

with pumpkin

If you have a pumpkin in store, you can cook a pumpkin Easter. Simple, bright, delicious! There are no eggs here, and this Easter is also made without cream. I didn’t refuse oil, so that there would be no “naked” cottage cheese at all.

Ingredients:

• Cottage cheese - 500 g.
• Butter - 130 g.
• Pumpkin - 320 g.
• Sugar - 150 g.
• Vanillin - 1 pinch;
• Cinnamon - 1 pinch;

Cooking

Rinse the pumpkin, remove the peel from it, cut into cubes. Place in a saucepan, cover with water and cook until done. Add 1-2 tablespoons of sugar to the water. Pumpkin should be soft.

While you can do the cottage cheese. Rub it through a fine sieve to make it smooth and tender.

Put a piece of melted butter in a bowl, add sugar, cinnamon and vanilla. Rub until sugar dissolves.

Add butter to curd and mix thoroughly.

Cool the boiled pumpkin and mash it into a puree. Also stir it in the curd.

Place the resulting mass in the bowl, on top of the weight.

Insist in the refrigerator for 12-16 hours.

On custard

Delicate creamy custard Easter. Just melts in your mouth! For all lovers of dairy desserts.

Ingredients:

• Cottage cheese - 520 g.
• Sugar - 100 g.
• Chicken eggs - 3 pcs.
• Liquid cream (as fat as possible) - 1 cup;
• Vanilla sugar - 2 teaspoons;
• Juice of half a lemon;
• Candied fruits, dried berries, nuts at your discretion;

Cooking

1. Thoroughly wipe the cottage cheese through a sieve, add lemon juice and dried fruits to it. Mix.
2. Crack eggs into a saucepan, add sugar and vanilla sugar. Beat with a whisk, add cream and whisk again.
3. Put on low heat (or rather a water bath), simmer and stir until you get a mass of consistency like a cream.
4. This cream needs to be cooled, add to the cottage cheese. Mix well.
5. Prepare a pasochnitsa (everything according to the standard), put cottage cheese into it. Put in the refrigerator for 10 hours.
6. Then the finished Easter can be decorated on top with nuts, berries, etc.

With condensed milk

Thanks to condensed milk, this Easter tastes like ice cream. We do not add sugar, as condensed milk is already super-sweet.

Ingredients:

• Cottage cheese - 550 g.
• Condensed milk - 150 g.
• Butter - 110 g.
• Sour cream - 100 g.
• Candied fruits and nuts - 100 g.
• Vanillin - 1 pinch;

Cooking

Stir the melted butter with condensed milk, vanilla and sour cream.

Add them to curd. Now you need to thoroughly walk with a blender so that there are not even small lumps. If there is no blender, then first wipe the cottage cheese through a sieve.

Pour candied fruits into this mass and mix again.

Cover the pasochnik with gauze, pour whipped cottage cheese into it, put oppression on top. Send in the cold for 15 hours.

colorful easter

If you are bored with the usual white or cream shade, then I suggest preparing a striped Easter!

We get the color with the help of fresh berries. This example will be blueberries. But if you wish, you can add: cherries, currants, raspberries, etc.

Ingredients:

• Fat cottage cheese - 850 g.
• Butter - 100 g.
• Sour cream - 5 tbsp. spoons
• Sugar - 130 g.
• Chicken yolks - 2 pcs.
• Blueberries - 50-100 g.
• Vanillin - 2 pinches;

Cooking

1. Rub the cottage cheese through a sieve a couple of times.
2. Put the yolks in a cup, add sugar and vanillin. Cook and stir in a water bath until the color changes to a lighter one (and until thick). Put this bowl in a saucepan with water - this will be a bath.
3. Cool the yolk mass and mix with cottage cheese.
4. In a separate saucepan, mash the berries, add the remaining sugar to them. Add a couple of tablespoons of water and cook for a few minutes over low heat.
5. Divide the curd mass into 2 equal parts. The first will be white - untouched. But in the second one should add sugar berries and sour cream.
6. That's it - now we have 2 colors of the curd mass.
7. Spread the cottage cheese in the pasochnik, alternating white and berry. Put in the refrigerator for 8-10 hours.
8. You can decorate with berries and grated nuts.

Easter without cottage cheese

And this is the culmination of the entire collection of recipes. We will cook Easter from milk without a single grain of cottage cheese. How is this possible? Everything is simple! We will make our own curd.

The ingredients will not come out very cheap, because you have to compensate with other products.

Ingredients:

• Milk - 3 liters.
• Chicken eggs - 5 pcs.
• Sour cream - 2 tbsp.
• Butter - 350 g.
• Sugar - 200 g.
• Vanillin - 2 pinches;

Cooking

Pour milk into a saucepan, put on a slow fire.

Beat eggs with sour cream.

When the milk starts to boil, pour in the egg-sour cream mixture.

Stir vigorously, cook and stir constantly. Wait for the milk to start curdling. Pieces of cottage cheese and translucent whey will begin to appear.

Put gauze in a large saucepan, pour liquid cottage cheese. Carefully collect and hang somewhere for a while until the whey leaves the curd. You can help with your hands, then you won’t have to wait long in the beekeeper.

Cover the pasochnik with a gauze cloth, put cottage cheese in it, pull up the edges of the gauze from above, press them with a load.

Put in the refrigerator for 3-4 hours. Why so "fast"? The curd has already been squeezed well.

And then we take it out, turn it over, remove the walls of the bean box and decorate it according to our preferences.

• The most important thing in the preparation of such dishes is the freshness of the products. Since cottage cheese is pressed for a long time in molds, you need to buy it just fresh!
• We always use gauze! Otherwise, the cottage cheese will simply stick to the walls of the pasochnik.
• Instead of sour cream, you can use thick yogurt, fermented baked milk or snowball.
• Taste and color can be enriched with honey, fruit syrups, jams, vegetable and fruit juices.
• Aroma will be added: cinnamon, vanillin, nutmeg.
• Cream and sour cream should be taken as fat as possible - at least 20%.
• I recommend not to save and buy natural butter. Since in such a large amount all sorts of margarines will be, to put it mildly, harmful.

1 vote