Easter cottage cheese - cooking recipes. Easter cottage cheese - simple homemade recipes with photos and videos

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 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. 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.

Easter is the main and indispensable decoration of the festive, Easter table. Very often people confuse the names and mistakenly consider Easter cakes to be Easter. In fact, Easter cakes are pastries made from rich dough, and real Easter is made from cottage cheese with the addition of butter, eggs, candied fruit, nuts, and raisins.

Can anyone resist the temptation to repeat the creation of this unique culinary masterpiece? We offer you the best recipes that will help you prepare the Easter table according to all the rules, with a delicacy that is obligatory on this bright day - cottage cheese Easter.

Recipe number 1. Raw curd Easter

Easter made from cottage cheese can be raw, custard or boiled. In this section, we will tell you how to cook raw Easter from cottage cheese. This is the simplest recipe: it is suitable for those who make this dish for the first time.

Before preparing a dish, you need to purchase a special form, not like for a traditional Easter cake, but in the form of a truncated pyramid. In addition, you will need clean gauze to line the mold.

Required Ingredients:

• cottage cheese (fat enough, more than 9%) - 1 kg
• butter - 200 g
• granulated sugar - 200 g
• eggs - 5 pcs
• cream 20% - 400 ml
• vanilla sugar - 1 tsp
• raisins, nuts, candied fruits - 100 g each

Cooking method:

1. At the initial stage, the cottage cheese must be rubbed through a sieve or passed through a meat grinder with a fine grate. Butter is removed from the refrigerator in advance so that it melts and becomes soft.

1. The softened butter is added to the cottage cheese, everything is thoroughly mixed together. You can skip the products through a blender. So Easter will turn out softer and easier.

1. In a separate bowl, eggs are beaten with sugar using a mixer. You need to beat until the liquid turns into foam and triples in volume. Follow this recipe condition to make a wonderful cottage cheese Easter. Then, as in cream cake, cream, vanilla sugar are added, everything is mixed together, not necessarily with a mixer. The Easter cottage cheese recipe allows the use of a conventional hand whisk. However, this is up to you.

1. The mass obtained in the previous stage is brought to a boil over medium heat, then boiled for about 3 minutes. All this time it must be constantly stirred. Then the saucepan is removed from the heat and cooled.

1. You can take any nuts that your family prefers. They must be prepared in a completely simple way: finely chop.

1. Candied fruits, if they are large, will have to be cut into smaller pieces. Raisins are washed with hot water, then dried and introduced into the curd.

1. At this stage of cooking, the pureed cottage cheese and the egg-sugar mixture are combined and mixed.

1. The form is laid out with a two-layer gauze. The size of the gauze should be large enough, it is necessary that its edges hang down a little. Cottage cheese Easter is laid out in a form, the edges of the gauze are wrapped.

1. The form is set in a suitable size, deep bowl. This is where the whey will drain. The load is placed on top. As a load, it is good to use a large jar filled with water and closed with a lid. The whole structure is sent to the refrigerator for at least 12 hours.

1. After the set time has elapsed, the jar is removed, the edges of the gauze unfold, the form is turned over onto a flat dish, the gauze is removed completely. Cooked cottage cheese Easter or, if you like, Easter cake, can be decorated with the same candied fruits, nuts, various decorative sugar powders, etc. or make it milky-virgin, without any frills.

Cooking is over! Easter is ready!

Recipe number 2. Custard cottage cheese Easter

We offer another, no less interesting recipe for cooking Easter cottage cheese. Custard cottage cheese Easter is another miracle dish for Christ's Resurrection. His taste is unusual and memorable. Be sure to prepare such a dish using the proposed Easter cottage cheese recipe.

Required Ingredients:

• Cottage cheese 9% - 2 kg.
• Eggs - 6 pcs.
• Sugar - 200 gr.
• Raisins - 200 ml.
• Vanillin - 1 pinch.

Cooking method:

1. Boil raisins in boiling water. Leave it on for 20 minutes.

1. Rub the cottage cheese through a sieve. This is where the cooking begins. Curd should eventually be airy and smooth.

1. Add raw yolks, sour cream and sugar to the cottage cheese. At the same time, enrich the mixture with spiced vanilla. Try to resist the temptation to eat everything without waiting for the end of the cooking process.

1. Mix the sweet mass of cottage cheese, sour cream and yolks until a thick cream is obtained.

1. Add the diced butter and mix the curd paste again.

1. Beat the mixture with a whisk and transfer to a saucepan.

1. Put the container with the mass on a small fire and, stirring constantly, bring to a boil.

1. Then put the pan in a wider container with water and stir the mass contained in it until it cools completely.

1. Drain the water from the raisins and pat dry with a paper towel. Then add it to the curd mass.

1. Stir the resulting mass with a wooden spatula. You can add nuts or other popular ingredients (oatmeal, poppy seeds, etc.).

1. Line a deep dish with gauze.

1. Put the cottage cheese in it right on top of the gauze. The mass should not reach the bottom of the container, because excess liquid will accumulate there.

1. Set the oppression on top and leave in the refrigerator for a day.

1. Remove the container and gauze and boldly put your masterpiece on the table. On this, the process of preparing Easter cottage cheese can be considered complete.

Recipe number 3. Delicious cottage cheese Easter

Required Ingredients:

• Cottage cheese 9% - 2 kg.
• Eggs - 6 pcs.
• Sugar - 200 gr.
• Raisins - 200 ml.
• Walnuts - 100 ml.
• Milk - 500 ml.
• Sour cream - 300 ml.
• Oil - 250 gr.

Cooking method:

1. Roast the shelled walnut in a dry frying pan for 10 minutes over medium heat.

1. Pour boiling water over raisins.

1. Yolks and 100 gr. beat the sugar into white foam.

1. Add milk, lemon zest to the mass and whisk again.

1. Pour the resulting liquid into a large saucepan.

1. Boil it in a water bath, bringing to a boil.

1. Grind walnuts in a blender.

1. Drain the water from the raisins and dry them on a paper towel. Rub the cottage cheese through a sieve, as shown in the photo.

1. Beat cottage cheese, sour cream and butter in a mixer.

1. Combine cottage cheese and all other components into a single mass.

1. Add nuts and raisins to the mixture.

1. Lay out the form with wet gauze, and place the future Easter on top.

1. After filling the form to the brim, cover it with gauze and set the oppression, as in the photo.

1. Put the cottage cheese Easter in the refrigerator for at least 6 hours. Then remove the form, gauze, decorate the delicacy and serve.

Recipe number 4. Curd Easter in the oven

Now you know how to cook cottage cheese Easter without baking. Do not like to eat raw cottage cheese - cook baked cottage cheese Easter. Don't get away from her
no one can.

Be sure that such a dish will not stand on the table, as usual, all week, but will be eaten on the very first day. Don't believe? And you try to cook. We will help you by showing you step by step how to do it. Save this step-by-step cottage cheese Easter recipe with a photo.

Required Ingredients:

• Cottage cheese 9% - 2 kg.
• Semolina - 200 gr.
• Eggs - 6 pcs.
• Sugar - 200 gr.
• Dried fruits - 200 ml.
• Chocolate - 100 gr.
• Vegetable oil - 30 ml.

Cooking method:

1. Wipe fresh cottage cheese through the same sieve as in the photo.

1. Add semolina and soft butter to the cottage cheese, as well as dried fruits and chocolate slices, then mix everything.

1. Separate the yolks from the whites. Then beat them with 70 gr. sugar in a lush mass. Beat the whites with the remaining half of the sugar and mix together with the yolk mass and cottage cheese with additives.

1. Grease a baking dish with oil. Then lay out the curd mass. You can decorate it with shortcrust pastry by cutting out beautiful figures. Put everything in the oven, preheated to 150 degrees.

1. After 20 minutes, take the pan out of the oven and cover with a towel. When Easter has cooled, it can be put on a dish and dressed up with holiday decorations.

Recipe number 5. Cottage cheese Easter with raisins

This step-by-step Easter cottage cheese recipe is the easiest: thanks to the photo, it will be easy even for a child to master it. Try this dish, and you will never remain indifferent to the festive Easter!

Required Ingredients:

• Curd mass - 1 kg.
• Sugar - 100 gr.
• Raisins - 100 ml.

Cooking method:

1. Mix the mass of cottage cheese with sugar and raisins, then mix thoroughly.

1. Then put the mass of cottage cheese on cheesecloth and place in a mold with a drain at the bottom. If you do not have such a container, put it in a colander. But first cover it with gauze.

1. Cover the dish with the ends of gauze, as shown in the photo.

1. Install oppression from above. It can be a wide saucer and a jar of water or an ordinary stone from the nearest river bank. So the future Easter should stand in the refrigerator for at least 12 hours, because the liquid from the resulting mass leaves for a very long time.

1. After the specified time, lay out the curd Easter and decorate it with dried fruits or confectionery sprinkles.

Easter cottage cheese recipe video

Cottage cheese Easter is such an overeating that you just lick your fingers. You can cook this type of cottage cheese cake not only on the feast of Christ's Resurrection, but also in everyday life. Especially if you use the following recipe for custard curd Easter with a photo.
In the video, the hostess will show you how to make baked Easter cottage cheese. It turns out that it is quite simple and even very interesting.

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

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

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

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

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

Easter Royal Custard Curd.

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

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

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

Ingredients:

• Fat cottage cheese - 500 gr;
• Yolks - 3 - 4 pieces;
• Sour cream - 200 gr;
• Butter - 100 gr;
• Sugar - 100 gr;
• Vanilla sugar - 1 teaspoon;
• Raisins - 100 gr;
• Almonds, or any other nuts - a handful.

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

It is best to use fat cottage cheese, Easter turns out to be especially tasty from it. It must be passed through a sieve, and not even once, but twice. You should get a curd mass without grains, so it turns out to be more tender.

Add yolks, sugar and vanilla sugar to the grated cottage cheese. Mix with a spatula.

Usually only yolks are used for such treats. Although there are recipes where they cook whole eggs. It will turn out delicious in any case, but since the holiday is special, I cook using only yolks.

Step 4

Add sour cream and continue mixing until smooth.

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

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

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

Prepare a thick-walled pan with the same thick bottom. Put the resulting mass into it and put on the smallest fire. Since the walls of the pan are thick, the mass will not burn, but will quietly languish on the fire and you will get the consistency you need.

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

Step 9

As soon as the first "bulbs" appear on the surface, remove the pan from the heat and put it in a larger pot filled with cold water.

Now our task is to cool the mass. In order for this to happen faster, you need to prepare ice in advance and put it in a pot of cold water.

At this stage, the most uninteresting work begins, the mass must be constantly stirred until it cools down. It is best to use a wooden spatula for this.

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

Prepare a bean bag and gauze. Pasochnits are wooden and plastic, you can use the one that is. If it is not available at all, then prepare a colander or sieve. It is important that the container has holes for whey to drain.

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

And so, the next stage. Roll up the gauze in two layers, soak it in water and wring it out. Line the entire surface of the pasochnik.

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

Fill the form with the resulting mixture. Cover with gauze, folding it on top with an envelope, put a small plank and put oppression on top. As it can come a jar filled with water.

Put the form in a bowl, and put it in the refrigerator for 1.5 - 2 days. Do not remove the oppression, it will allow you to compress the entire mass and squeeze out excess liquid.

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

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

Delicious cottage cheese Easter without eggs (video).

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

Cottage cheese Easter according to a very simple recipe.

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

We will need:

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

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

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

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

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

We mix everything thoroughly.

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

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

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

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

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

Ingredients:

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

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

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

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

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

We let Easter stand in the refrigerator for a day.

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

Custard Easter, without a special form (video).

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

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

We will need:

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

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

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

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

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

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

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

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

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

Everything can be served on the table.

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

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

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

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

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

Classic Easter from cottage cheese with candied fruit

Products:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Curd Easter custard with sour cream and eggs

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

Products:

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

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

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

Video: Curd Easter "Royal" with cream

How to make homemade cottage cheese from sour milk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Taste Info Dairy desserts

Ingredients

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

How to cook curd Easter

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


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


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


After mixing all the ingredients, the mass is whipped again. The speed is set to medium, and the whole process lasts 3-4 minutes.
It turns out a homogeneous curd mass of cream color. Raisins are washed, dried on a paper towel. It is not necessary to soak the berries, even dryish grapes, surrounded by curd cream, will be saturated with moisture and become soft. "Lady's finger" is an ideal variety for cottage cheese Easter, it has a pleasant taste with a slight sourness.

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


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


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