Easter cottage cheese. how to cook cottage cheese easter
Calling this dish a cottage cheese Easter is not entirely correct, because Easter, by definition, can only be cottage cheese. Sweet bread, which is usually baked for the Resurrection of Christ, is Easter cake. Easter is a dish that will be an excellent substitute for Easter cake if you are on a diet. There are many recipes, and you can find an option with a minimum of fatty ingredients and sugar.
For cooking, you will need a detachable form in the form of a pyramid, a saucepan or a sieve. You can please housewives who are unsure of their baking abilities: the dough may not fit or fall in the oven, but this is impossible with Easter. To prepare it, you need to diligently mix the ingredients and let the dish stand in the refrigerator for at least 12 hours.
The most delicious Easter is obtained from homemade village cottage cheese. If you use the store, then choose the fattest, dry and crumbly. From wet cottage cheese before use, you need to remove excess liquid with the help of oppression. Cottage cheese should also be rubbed through a sieve. Now choose the right recipe and please yourself and your loved ones with an amazing Easter!
IngredientsCottage cheese vanilla Easter recipe
Remove the butter from the refrigerator in advance and let it soften at room temperature. Grind the cottage cheese, in small portions add soft butter into it. While adding the oil, use a mixer to slowly beat the mass. Beat eggs with sugar until light foam appears. Pour the cream into the egg mixture, add the vanilla sugar and stir until completely dissolved.
Place the saucepan with the mixture over low heat and bring to a boil, stirring constantly. The mass should be boiled for 3-4 minutes. Focus on the consistency: when it becomes thicker, it's time to turn it off. Remove the mass from the stove and leave at room temperature until cool. In small portions, pour the cooled mixture of eggs and cream into the butter-curd mass. 
Cottage cheese Easter is a delicacy that your whole family will appreciate! Continuously beat the workpiece with a mixer. Moisten a clean gauze with water, line the Easter pyramid with it. Gently transfer the cottage cheese into a mold, lightly tamp, close, and place a load on top. Send Easter in the refrigerator for at least 12 hours. Before serving, remove the dish from the mold, decorate.
Easter cottage cheese recipe with raisins and nuts
| Name: | Easter with raisins and nuts | |
| Date added: | 12.02.2016 | |
| Cooking time: | 40 min. | |
| Servings per recipe: | 12 | |
| Rating: | (22
, cf. 3.55
out of 5) |
After introducing the yolks, beat the mixture until the lumps collapse and the mass becomes homogeneous. Sort the raisins, pour into a colander and pour over with boiling water. Let the water drain, put it on a towel and wait until it dries completely. Rub the cottage cheese through a sieve. If necessary, repeat the procedure: no lumps should remain in the mass.
Add the egg-butter mixture and raisins to the curd. Wash the lemon, pour over with boiling water. Using a grater, cut the zest from the fruit. Almonds, if desired, peel and grind in a blender. Combine all prepared products with curd mass. Pound to make the workpiece homogeneous.
Moisten a clean gauze with water, line the Easter pyramid with it. Transfer the curd mixture, lightly tamp, close the form. Place oppression on top of the mold and send the workpiece to the refrigerator for 12 hours or more. Then remove from the pyramid, decorate as you like and serve.
Cottage cheese Easter recipe with cocoa
| Name: | Cottage cheese Easter with cocoa | |
| Date added: | 12.02.2016 | |
| Cooking time: | 35 min. | |
| Servings per recipe: | 6 | |
| Rating: | (22
, cf. 3.55
out of 5) |
Stir again so that the workpiece is uniform in color and consistency. Cover the form for Easter with clean gauze soaked in water. Lay out the prepared mass, lightly tamp, close. Place the weight on top. Let Easter stand in the refrigerator for a day. Before serving, remove Easter from the pyramid and sprinkle with grated dark chocolate.
Easter cottage cheese recipe with citrus
| Name: | Cottage cheese Easter with citruses | |
| Date added: | 12.02.2016 | |
| Cooking time: | 40 min. | |
| Servings per recipe: | 6 | |
| Rating: | (22
, cf. 3.55
out of 5) |
Watch the contents of the pan: it should curl up. If this does not happen, squeeze the juice of half a lemon and pour it into the pan: this will speed up the process. Line a large colander with clean cheesecloth. Pour the contents of the pan, let the whey drain, squeeze lightly. Liquid should come out of the curd. Beat the finished cottage cheese with a mixer until smooth.
Remove the butter from the refrigerator in advance and let it soften at room temperature. Whisk into a fluffy mass. Add to the curd, stir, and then whisk the ingredients together. Wash the lemons and orange and then scald. Using a fine mesh grater, remove the zest from the fruit and pour it into the butter-curd mass. Add sugar and vanilla.
Mix thoroughly so that the mass is homogeneous. Moisten a clean gauze with water, line the Easter pyramid with it. Lay out the mixture, tamp, close the mold, place oppression on top. Let stand in the refrigerator for several hours. Before serving, remove from the pyramid and decorate.
Easter cottage cheese recipe with dried apricots
| Name: | Cottage cheese Easter with dried apricots | |
| Date Added: (Beat the mixture with a mixer until the sugar dissolves. Pour in the cream, stir. Pour the mixture into a small saucepan and place over medium heat. Bring to a boil, stirring constantly. Reduce the heat after boiling. Cook until the consistency becomes noticeably thicker. Remove from heat and let cool completely at room temperature. Pour dried apricots into a colander, pour over boiling water. Let the water drain, put the dried fruits on a towel and let dry completely. Then cut each piece into several slices. In a blender bowl, combine dried apricots, cottage cheese, a mixture of eggs and cream. Beat until smooth. Cover the Easter pyramid with clean gauze soaked in water. Put the cottage cheese with dried apricots so that there are no voids in the form. Lightly tamp, close, place oppression on top. Keep Easter in the refrigerator for 12 hours. Remove from the pyramid before serving, decorate if desired. |
Easter is one of the brightest and most long-awaited holidays of the year, for which they mentally begin to prepare long before the holiday itself. What can we say about a variety of dishes that are prepared for the celebration of the Resurrection of Christ. Undoubtedly, there are also traditional dishes that are prepared in almost every house the day before, among which it is necessary to highlight the cottage cheese Easter. This is an extremely tasty and healthy dish, as its main ingredient is cottage cheese. Almost every housewife knows how to make Easter from cottage cheese.
What you need to cook Easter cottage cheese
- this is a fairly simple dish to prepare, because in addition to the ingredients, it does not require any special items. According to its method of preparation, Easter from cottage cheese can be similar to pudding for many, although this depends directly on the method of preparation.
All you need to make cottage cheese Easter is:
pasochnitsa in the form of a bucket or pyramid. It is best to use a wooden easter for these purposes, although the modern market for kitchen utensils offers cheaper options for pastors - plastic ones;
- a sieve for wiping cottage cheese or a blender that will whip the cottage cheese to a uniform consistency, and also give the finished product some airiness and lightness;
- gauze for putting cottage cheese in a pastry box;
- containers for whipping cottage cheese and kneading the base for Easter.
From the ingredients, in addition to the main ones, you can also choose a variety of additives in the form of nuts, raisins, chopped marmalade, candied fruits, etc.
During the preparation of cottage cheese Easter, it is very important to follow the algorithm for preparing this dish so that it turns out tasty, light and beautiful, because this is still a festive dish.
How to cook curd Easter
There are several types of cottage cheese Easter:
- custard;
- raw;
- boiled.
It goes without saying that the easiest way to make cottage cheese is to cook a raw passover. It is prepared as easy as shelling pears - the cottage cheese is ground with other ingredients, laid out in a mold and aged in a cool place for more than 10-12 hours.
Ingredients:
- 1 kg cottage cheese
- 5 eggs
- 200 g butter
- 200 g sugar
- 400 ml 10 or 20% cream
- various additives of 100 g - nuts, raisins, candied fruits
- vanilla sugar.
Cooking method:
- Grind cottage cheese through a sieve or beat well in a blender.
- Soften the butter and add it to the curd.
- Separately, beat eggs with sugar, then add cream, vanilla sugar. This mixture must be heated over low heat until the mass begins to thicken. Turn off the fire and cool slightly.
- Grind the additives into the desired pieces and add to the curd. To this add a mixture of eggs, cream, sugar. Mix everything well.
- Line the pasochnitsu with gauze and put cottage cheese here, cover with gauze and press down with something heavy, you can use a full bottle of water.
- Place cottage cheese Easter in a cool place and keep under load for 10-12 hours.
- Before serving, turn the pastry dish over with curd Easter on a flat dish and decorate with additives if desired.
The method of cooking boiled curd Easter is very similar to the previous cooking method, but before adding sugar to the curd mixture, it is first brought to a boil over low heat. In principle, the egg mixture from the previous recipe is simply boiled without sugar, which is best replaced with powdered sugar.
Custard Easter also does not differ much in the way of preparation, but in this recipe it is very important to consistently brew all the ingredients:
- first you need to mix the egg yolks with sugar, add milk to the ground and brew the mixture over low heat until it thickens completely;
- add butter and all desired additives to the mixture of eggs and milk;
- grate the cottage cheese through a sieve and add to the previously prepared mixture, it is better to beat the curd dough with a blender;
- custard cottage cheese Easter also needs to be put in a pastry box and placed in the refrigerator for 10 hours.
In order for Easter from cottage cheese to turn out to be light and delicate in taste, it is necessary to choose the right cottage cheese - fatty and not grainy, preferably slightly not squeezed. If cream is used in the recipe, then it must be fat - at least 30%, and if cream is replaced with milk, then it must be whole.
Video: How to make Easter from cottage cheese.
Cottage cheese Easter can be served as a dessert, although it is unlikely that any of the guests or family members will refuse it. It is necessary to store this dish under cover, such as stretch film, as it tends to dry out, which will spoil the taste of the dish itself.
Cottage cheese Easter is a tender, airy, very tasty dish of the Easter table. We have all the cooking secrets!
- 1 kg cottage cheese
- 3 egg yolks
- 150 g sour cream 30%
- 1 cup of sugar
- a pinch of salt
- 1-1.5 cups raisins
- dried apricots and prunes for decoration
Wipe the curd.
In a separate bowl, add sugar to the egg yolks.
Grind sugar with yolks, add salt.
Add the egg mass to the curd, mix.
Release sour cream. If store-bought sour cream, then it is better to take fatter - 30%.
Rinse the raisins, let them dry a little. Combine with curd.
Stir until smooth.
Get ready for Easter. You can use any dish that has a hole for draining excess liquid.
Put a colander on a bowl (or, for example, a salad bowl), into which whey will drain.
Put a clean gauze folded in half in a colander. The gauze should be enough to completely cover Easter with it.
Put the entire curd mass on cheesecloth, smooth the top.
Cover Easter with gauze.
Place a press on top.
Put Easter to drain in the cold for several hours (or a day). Open gauze.
Place the dish upside down on top of the colander and carefully turn the colander over. Remove gauze.
Decorate Easter with dried apricots and prunes.
Recipe 2: cottage cheese Easter with boiled condensed milk
- cottage cheese - 400 gr
- butter - 150 gr
- sour cream - 150 gr
- boiled condensed milk - 400 gr
- raisins - 100 gr
Pour hot water over raisins and leave for 10-15 minutes.
Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All foods must be at room temperature.
Beat with a mixer until smooth.
Rinse the raisins and add to the curd mass.
Line a pasochnik, bowl, colander or sieve with gauze in several layers.
Put the curd mass in cheesecloth.
Put the pasochnik in a deep bowl, wrap the gauze, put a plate on top, and put a load on it. Put in a cool place for a day.
Unwrap the cheesecloth and invert the easter onto a platter. Carefully remove the bean bag and remove the gauze. Bon appetit!
Recipe 3: cream cheese Easter
Very simple and fast enough recipe.
- cottage cheese 1 kg
- granulated sugar 200 g
- egg yolks 4 pcs.
- homemade cream half liter jar
- additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
- you can add berries, bananas, oranges, kiwi, peach whatever you like
- butter 300 grams
- sachet of vanillin or vanilla sugar
Wrap the cottage cheese in two layers of gauze and put it under a press for about 6 hours, excess liquid should go away.
Rub the cottage cheese through a sieve.
Mix homemade cream 250 g with four yolks. Heat the second part (another 250 g) of cream over a fire, but do not bring to a boil.
Introduce the creamy-egg mixture into well-warmed cream, mix and hold on fire for a few more 2-3 minutes, the mass should thicken. We take it off the fire. Cream butter and sugar thoroughly with sugar.
Pour raisins with boiling water, then put on a napkin to dry. Cut dried apricots and fruits into small cubes.
Add the butter mass and vanilla sugar to the mashed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of a uniform consistency. Pour candied fruits, raisins.
Stir again so that they are evenly distributed throughout the curd mass.
Line the molds with damp gauze.
Tamp the curd mass into prepared forms for Easter, put oppression on top and keep in the refrigerator for 11 hours.
After getting the cottage cheese Easter out of the mold, decorate with fruit or sweets on top and serve.
Recipe 4: cottage cheese Easter with dried apricots and candied fruit
- cottage cheese - 1.5 kg;
- sugar - 1 kg;
- eggs - 10 pcs.;
- butter - 200 grams;
- sour cream 25% fat (it is better to use homemade) - 0.5 liters;
- vanilla sugar - 1 pack;
- raisins - 2 cups (more can be - for an amateur);
- dried apricots, candied fruits.
Rub the cottage cheese on a coarse grater or through a sieve until smooth.
We beat the eggs into a separate container.
Add sugar to the eggs, beat with a whisk until smooth.
The resulting mass is added to the curd.
Mix well.
Melt the butter in a water bath or in the microwave, add to the cottage cheese.
Mix all the ingredients gently and put on a minimum fire. Stirring constantly, bring the mixture to a hot state, avoiding boiling.
After cooling a little, pour the contents into a cloth bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).
Rinse raisins thoroughly under running water, dry. We wash the dried apricots, cut into small pieces.
We spread the cottage cheese Easter in a vase in layers, alternating with raisins.
The top layer of Easter is raisins. Add dried apricots and candied fruits.
Curd Easter is ready to eat! It must be stored in the refrigerator.
Recipe 5: Easter with Custard Fudge (Step by Step Photos)
- 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
- 3 eggs,
- 1 cup of sugar,
- 200 ml cream
- juice of half a lemon
- vanillin,
- raisin,
- dried fruits,
- candied fruit,
- 100 g butter
Grind the cottage cheese through a sieve or scroll 2 times in a meat grinder. The easiest way is to grind the cottage cheese for Easter with a blender to a paste-like state.
Dried fruits are poured over with boiling water so that all chemicals come out of them. We wash. We grind with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy shade. Squeeze the juice from the lemon and remove the seeds if they got there.
Add dried fruits, candied fruits, raisins and lemon juice to the grated cottage cheese.
We mix everything.
For the fudge, beat the eggs and sugar until fluffy (about 5 minutes). Add cream to them, mix. We put on a water bath or just on a slow fire. Add vanilla, about one small bag.
Stirring constantly, boil the custard fudge for cottage cheese Easter to the state of liquid mashed potatoes.
Remove and immediately pour the hot fudge into the curd. This is the brewing process. Mix quickly. In the cooled mass for the custard cottage cheese Easter, put the softened butter and knead.
We line the form with several layers of gauze, leaving long ends. We spread the curd mass into it, close the top with the ends of gauze.
We put under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.
We turn the cottage cheese Easter on a dish and decorate.
You can decorate with candied fruits, marmalade, nuts or just melted chocolate from a pastry bag or cream syringe to draw a pattern.
Recipe 6: royal curd Easter (with photo)
- 0.5 kg cottage cheese
- 100 gr butter
- 2 chicken eggs
- 3 tablespoons sour cream
- 100 gr sugar
- A pinch of salt
- 1 packet vanilla sugar
- ¼ cup raisins
- ¼ cup walnuts
- Lemon and orange peel
Grind half a kilogram of fresh good cottage cheese together with 100 g of granulated sugar until smooth (you can use a fork, spoon). Grind the softened butter until white with vanilla sugar.
Tip: Be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.
Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or with a special tool. Finely chop the walnuts with a knife or chop in a blender.
Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it into service). Mix everything well with a tablespoon.
Add whipped butter with vanilla sugar. Mix again.
Add chopped walnuts, pre-soaked raisins and citrus zest. Mix well.
Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture content of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Put the curd-citrus mixture tightly into the prepared pastry bowl.
Cover the mixture with the remaining corners of gauze. Put everything under oppression overnight in a cool place (in the refrigerator). For good, Easter should be under the yoke of at least 12 hours.
Recipe 7: simple cottage cheese Easter (step by step with photo)
The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to cook it, the curd Easter ripens for 2 days.
- Cottage cheese - 450 grams;
- Butter - 200 grams;
- Sugar - 170 grams (or to taste);
- Yolks - 3 pcs;
- Cream - 200 ml;
- Candied fruits - 30 grams;
- Raisins - 70 grams;
- Vanilla sugar - 1 sachet.
Rub the cottage cheese 2 times through a sieve to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.
Beat the yolks with a little sugar until white.
Add softened butter, sugar and beat everything together again until smooth.
Combine the whipped mass with mashed cottage cheese.
Separately, whip the cream to stiff peaks.
Add cream to curd mixture, stir until smooth.
Add washed and dried raisins and candied fruits.
Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise to the top.
Wash the form for cottage cheese Easter, collect and lay out the inside with wet gauze.
Spread the gauze evenly, without gathering, as the printed pattern will depend on this. The form will be turned upside down. Place it on a plate or tray.
Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.
Fill the form to the end, leave a few tablespoons of the filling. Easter will sag under the weight of the load and you will need to add cottage cheese.
Lay the hanging parts of gauze neatly and evenly on top of the filling. Put a plank on top, and on it a load of at least 500 grams. And put the whole structure in the refrigerator.
Liquid will be released from below, it must be removed immediately, the plate should be wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, put the plank and load on top again. Usually the next day the liquid is no longer allocated.
After two days, take Easter out of the refrigerator, free from the form and gauze. Curd Easter is ready for the holiday!
Recipe 8: Easter cottage cheese with candied fruits
- Curd - 500 g
- Eggs (only yolks) - 2 pcs.
- Sugar - 125 g
- Butter - 100 g
- Sour cream (cream) - 100 g
- Vanilla sugar - 1 sachet
- Dried fruits (candied fruits) - 100 g
Cottage cheese must be rubbed through a sieve or chopped with a blender (submersible nozzle). The curd will become airy and even more tender.
Soak candied fruits for Easter well with hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and, if necessary, cut.
Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on fire. Bring the mixture to a boil over medium heat. Stir for about three to five minutes, the mixture should begin to thicken.
Then let it cool and mix with cottage cheese and candied fruits.
Wet clean gauze and wring out. This is necessary so that it is convenient to line the pasochnik, removing deep folds.
Put the paster in a deep bowl upside down, cover with gauze, leaving the edges hanging down. Lay out the curd mass.
Close the edges with gauze on top, put a plate of a suitable size on top and put oppression (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into a bowl, it must be constantly drained.
Then we open the gauze, substitute the dish where the Easter will stand, and carefully turn it over and disassemble it, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.
Recipe 9: Easter cottage cheese with poppy seed filling
The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.
- Cottage cheese - 400 g (fatty)
- Cream - 200 ml (33-35%)
- Gelatin - 9 g (powdered)
- Sugar - 275 g (125 g for cottage cheese, 150 g for poppy seed filling)
- Vanilla sugar - 1 tsp (in cottage cheese and in poppy seed filling 0.5 tsp each)
- Poppy - 300 g
- Milk - 120 ml
- Raisins - 100 g
- Nuts - 100 g
- Lemon zest - 1 tsp (can be excluded)
- Water - 50 ml and a little more for gelatin
Soak the raisins in warm water to swell a little. Chop nuts into small pieces. Remove the zest from the lemon with a fine grater.
Grind poppy seeds, you can do it with a coffee grinder, pour milk, add sugar, vanilla sugar, zest, raisins and nuts. Mix the mass thoroughly, then heat.
Set the poppy seed mixture aside for 30 minutes to ripen.
For cooking Easter, it is better to use fatty cottage cheese. First, using a hand blender, grind it to a smooth, homogeneous state, and then add sugar, vanilla sugar and mix.
Gelatin pour 50 ml of water. As soon as the gelatin swells, add a little more warm water. On low heat, heat the gelatin until it is completely dissolved, then strain the liquid.
Whip cream until stiff peaks.
Add gelatin and whipped cream to the prepared cottage cheese, gently mix everything with a silicone spatula.
You can use a special form for Easter (pasochnik). In this case, using a pastry bag, distribute the curd mass in shape, leaving the middle unfilled. Put the poppy seed filling in the center, you can spread another curd layer on top, level it. Send Easter in the refrigerator for a day.
If there is no special form, then take a colander, line it with gauze. Put the colander itself on a pan of a suitable size. Pour ¾ of the curd mass into an improvised form. Put the poppy seed filling in the center of the mold. Since it is heavier than cottage cheese, it will sink a little. Top the poppy seeds with a layer of cottage cheese. Carefully level the surface. Send to freeze in the refrigerator for a day.
Good day, dear readers and guests of my blog!
We are starting to prepare for Orthodox Easter, which falls on April 8 this year. Orthodox Christians keep a strict Great Lent and eat only meatless meals without eggs, milk and meat. If you are also fasting, then I propose to look here. Delicious salads, main courses and desserts will delight both those who are fasting and people who are on a diet.
It is known that Great Lent ends with a huge holiday - the Resurrection of Christ or, in another way, Easter. Traditionally, on the eve of the holiday, chicken eggs are dyed, cakes with pies are baked and cottage cheese Easter is made.
We will soon learn how to beautifully paint eggs and bake delicious Easter cakes, but today I will focus on a delicious cottage cheese dish. There are a lot of variations and there is plenty to choose from to your taste. Sweets are prepared from cottage cheese with the addition of candied fruits, raisins, poppy seeds. It also needs a form. Ordinary glass bowls can serve, but Easter looks much more interesting in a cone-shaped form.
To give it such a shape help special molds - beekeepers. They are inexpensive plastic or more expensive - made of wood. The walls are usually engraved with beautiful ornaments and the letters XB - Christ is Risen.
That's all the simple tips that are needed when preparing a delicious dish for the festive table. Many hostesses know the classic recipes, but it’s worth taking a closer look at many other very tasty options and taking them into your piggy bank.
Classic cottage cheese with raisins and cognac
Dense and tasty classic Easter will appeal to everyone without exception. It is important to strictly follow the recipe of the products and not overdo it with orange zest. It may also have a slightly bitter taste.
Required Ingredients:
- Cottage cheese with a fat content of 9-18% - 850 grams;
- Butter - 180 grams;
- Raisins - 100 grams;
- Sugar - 150 grams;
- Ground cardamom - 1 teaspoon;
- Cognac - 3 tbsp. spoons;
- Orange peel - 1 teaspoon.
Cooking:
1. Let's collect all the products for our recipe.
2. Peel the raisins from the twigs and rinse thoroughly with water. Dry it in a towel and pour it into a small bowl. Pour it with 3 tablespoons of cognac and leave to infuse for about 60 minutes.
If desired, cognac can be put less or completely eliminated. So even the kids can eat delicious food.
3. So, raisins are infused. During this time, the butter will soften so that it is easy to beat.
4. Grind the cottage cheese through a sieve into a bowl. The fatter the cottage cheese, the faster and easier it is to grate. You can, of course, not grind, but this way we will not get a more delicate and soft taste.
The Easter dish is made in the original in the form of a pyramid without a roof. So it symbolizes the Holy Sepulcher. On the sides of the pastors are symbols, in addition to XV (Christ is Risen), there is also a cross, spears, sprouts and sometimes a dove. All this signifies the suffering and resurrection of Jesus Christ.
5. Then we rub the zest from the orange. Here you need to remove only the top orange layer from the peel of the fruit. We do not put more than one teaspoon in the dish. We send the zest to the cottage cheese.
6. Add softened butter, sugar and beat with a mixer or immersion blender. Add raisins, stir until smooth.
7. We shift the yummy into a culinary form or pastry box. We put somewhere in the refrigerator for 6-7 hours and serve to the table, freeing the dish from the form.
We eat with great pleasure!
Step-by-step preparation of an amazingly delicious royal Easter
They called the royal paska because a lot of products go into her recipe. These are primarily nuts, dried fruits and candied fruits. In the recent past in Rus', only the nobility could afford such a dish.
But the years go by, times change, and such a dish no longer seems like a very expensive dessert on our tables. Yes, and its preparation with the advent of electric kitchen appliances has been greatly simplified.
Having dreamed up a little, you can add candied fruits, chocolate drops, raisins, almond petals to the bulk.
For cooking, lay down 1.5-2 days to be in time just in time for the festive table. The dish should stand well under oppression.
Required Ingredients:
- Cottage cheese with a fat content of 9-18% - 500 grams;
- Egg yolks - 4 pieces;
- Butter - 100 grams;
- Sour cream 20% - 20 ml.;
- Raisins - 80 grams;
- Sugar - 100 grams;
- Nuts (almonds, cashews, walnuts) - 80 grams;
- Candied fruits - 50 grams;
- Vanilla sugar - 1 teaspoon.
Cooking:
1. We measure all our necessary products. Pour pitted raisins with warm water to soften them.
2. Leave the butter at room temperature. To melt faster, you can cut it into pieces.
3. Three cottage cheese through a sieve into a deep bowl. The fatter the product, the easier it will be to pass through a sieve.
4. Add softened butter and fat sour cream to the curd.
5. Separate the yolks from the proteins and send them to a bowl. Add sugar and vanilla to this. We mix everything well. For convenience, I advise you to use a spatula with a rubber tip. She will mix everything wonderfully, while helping to remove all the mass from the walls.
6. Transfer to a saucepan with a thick bottom and set to boil. It is very important not to boil here. We just need to wait for the first bubbles and immediately remove from heat. Stir continuously with a spoon.
7. Cool the hot mass in an ice bath. To do this, simply lower the saucepan into cold water and also interfere.
Make sure no water gets into the pot.
8. Right before our eyes, she will immediately become thick, such as it should. We throw nuts, candied fruits and raisins.
9. We lay the pasochnitsa with a wide neck up and on a deep plate.
10. Line the mold with wet clean gauze. Now dump the contents of the saucepan into the bowl.
11. We bend the edges of the gauze inward. From above we put oppression from a saucer and a heavy jar with something, for example, just water.
12. We clean the yummy in a dark place for 1-1.5 days. During this time, the dish will settle, become denser, and all the water will go into a deep plate from below.
13. We free the finished paska from oppression, open the ends of the gauze below. Carefully transfer to a large flat plate and remove the form itself and gauze.
14. Dessert can be decorated with candied fruits, glazed beads and served at the table.
Bon appetit!
Cooking delicious food in the oven
Delicious cottage cheese can be baked in the oven. The principle of preparation is the same, only we bake the dish like a casserole, and then, completely cooled, we take it out of the molds and decorate it to our taste and discretion. Watch the detailed clip.
The perfect recipe for cottage cheese treats with candied fruit
And here, well, a very simple and easy-to-perform version with candied fruits. But despite its simplicity, it turns out breathtaking yummy. Candied fruits bring their sourness, which you can add a lot if you wish.
We need:
- Cottage cheese crumbly fatty - 500 grams;
- Softened butter - 100 grams;
- Powdered sugar - 0.5 cups;
- Candied fruits - 0.5 cups;
- Vanillin - 0.5 teaspoon;
- Nuts and raisins for decoration.
Cooking:
1. Cut candied fruit into small pieces. You can, if desired, leave them large if you bought in cubes. But it's better to chop finely, so it's tastier.
2. Grind cottage cheese through a fine sieve. Or you can beat it with a blender for speed.
Replace powdered sugar with fructose. Get a dietary dish that is good for teeth.
3. We put softened butter and icing sugar with vanilla in the same container, grind it with cottage cheese into a homogeneous dough. We add chopped candied fruit to the dough.
4. For laying out, we select a capacious bowl. We place a sieve or colander there, cover it with a damp clean gauze. Carefully pour out the mass and put oppression from a heavy jar.
5. We clean for 24-36 hours in the refrigerator. Here we need to make room for our dish. It is undesirable to leave it warm.
6. In any case, check if Easter is ready. The mass should become dense and not fall apart. Then we take it out of the mold and gauze, transfer it to a flat dish.
7. Decorate the yummy with nuts and raisins. I had roasted peanuts and dark raisins. It came out very even nothing.
8. We store the paska in the refrigerator, because raw options can quickly deteriorate.
Enjoy your meal! We eat with pleasure!
How to cook Easter from cottage cheese in a slow cooker
I don’t want to paint step by step here, it’s better to watch the video. I liked it baked in a slow cooker with the addition of cream. The dessert is simply amazing. It also shows in detail how to form a paska without a pasochnik.
An interesting variant of boiled curd dish with chocolate
We love chocolate because it is delicious. The whole truth is that it contains phenylethylamine, which is responsible for joy and falling in love. Therefore, when we want a chocolate bar, we want to raise the hormone of joy and mood. On this very note, one cannot ignore the delicious chocolate pasta.
It is prepared simply, difficulties will not arise at any stage. Just add a few bars of good chocolate to the set of basic products. Let's make a bigger delicacy, for 1 kilogram of cottage cheese. And the yummy tends to end quickly.
We need:
- Cottage cheese crumbly fatty - 1 kg .;
- Softened butter - 200 gr.;
- Chicken egg - 3 pcs.;
- Powdered sugar - 150 gr.;
- Bitter chocolate - 200 gr. (2 tiles);
- Cream with a fat content of 20% - 400 ml.;
- Vanillin - 1 teaspoon;
- Dried berries (cherries, cranberries) - 0.5 cups;
- Nuts - 0.5 cups.
Cooking:
1. We pass the cottage cheese through a meat grinder. Add soft butter to it and rub with a spatula.
2. In a separate saucepan, break the eggs and mix with powdered sugar and vanilla. Add cream to them.
3. Put the saucepan on the fire and bring to a boil. Stirring, cook until thickened. Usually it takes no more than 5-7 minutes. Well, then remove from the fire and cool. We combine cottage cheese with butter and a sweet creamy egg mixture.
4. We heat chocolate bars in a water bath. Or you can melt it in the microwave. Pour it into the bowl with the curd dough.
5. Grind the nuts with a blender or rolling pin on the table. Add them and dried berries to the rest of the ingredients. Mix everything very well to get a thick homogeneous mass.
It is noteworthy that cooking Easter from cottage cheese is common in Central and Northern Russia. And in the southern regions and in Ukraine, they call Easter cake made of flour Easter or Paska.
7. We take out the delicacy from the mold and remove the gauze. Decorate with sugar sprinkles. Let's go to the table!
The yummy goes well with coffee. Therefore, brew aromatic coffee and invite guests.
Easy and quick recipe for Easter
And here is one of the easiest options to cook a treat. A set of products is always in the refrigerator. Plus, you still need a can of boiled condensed milk. The finished dish will seem like creme brulee ice cream, well, very, very tasty.
We need:
- Fat cottage cheese - 400 grams;
- Boiled condensed milk - 1 can;
- Soft butter - 160 grams;
- Fatty sour cream 25% - 140 grams;
- Candied fruits and dried fruits.
Cooking:
1. Three cottage cheese through a sieve once or twice. Wipe it twice - the delicacy will be tender, the same. We fill it with sour cream. Whip-whack with a spoon and mix until smooth.
2. Open a can of boiled condensed milk. This product reminds me very much of the Soviet times, when they cooked condensed milk at home. And you had to be a professional so that it did not explode and stain the ceiling.
3. Now it’s not a problem to buy boiled condensed milk. Problems to find quality, so it is better to take the Belarusian production. For example, I like Belarusian products. Everything is delicious and a solid five.
4. Dump the condensed milk to the cottage cheese with sour cream. Add softened butter and knead the dough.
5. Add various candied fruits and dried fruits. They can be finely chopped so that huge pieces do not stick out of the dish later. Again, mix everything well. By analogy with all recipes, we lay gauze in a culinary form and fill it with mass.
Do not forget to substitute a plate under the form, where the return will drain!
6. We make oppression and send it to the refrigerator for a day. We release the finished solid pasochka from molds and fabric. We decorate to your taste. You can pour melted chocolate on top. It will then be two shades of brown.
7. See how the characters from the form are always printed clearly. Beauty and deliciousness!
Bon appetit!
How to make a yummy on the festive table without baking and without eggs
I would like to cook a delicacy on the Bright holiday and not really bother. Of course, we omit the waiting time, but here is one of the simple recipes, catch it. No continuous stirring or baking in a slow cooker or oven is required. It's simple - we mix the products and send them to the mold.
Required products:
- Cottage cheese 9-18% - 500 grams;
- Sour cream 25% - 0.5 cups:
- Butter - 100 grams;
- Powdered sugar - 0.5-0.7 cups;
- Nuts, dried fruits - 0.5 cups each.
Cooking:
1. We prepare all products. Dried fruits, prunes, dried apricots and raisins are best brewed with hot water for 30-40 minutes. And chop the butter into pieces to soften faster.
2. We pass cottage cheese through a meat grinder. There is a desire - we rub through a sieve, pushing with a spoon. Separately, beat sour cream with powdered sugar until it dissolves.
3. Pour sour cream to cottage cheese, add soft butter. Knead a thick mass.
Nuts, especially walnuts, it is better to sort and remove the shells and partitions before grinding. Such solid objects then creak unpleasantly on the teeth.
4. Grind the nuts in a blender into crumbs. Cut dry fruits into pieces. Add everything to the mass and mix, evenly distributing.
5. We line the pasochnik or culinary form with gauze folded in half. Set on a plate and dump the entire curd mass inside. We close the edges of the gauze, put oppression, put it in a cold place for a day or two.
6. Check the readiness of the dish in a day. The mass should be compressed, become solid. And in the plate there will be drained whey.
7. Decorate dessert to your taste. Serve to the table and eat with pleasure!
We try to eat on the same day. Because Easter is cooked in a raw way and is not stored for a long time.
Unusual and sweet dish with gelatin
Finally, I offer a curious recipe with gelatin. Its biggest plus is that here, when cooking, cunning manipulations with already fed up oppression are not needed.
We need:
- Fat cottage cheese - 400 grams;
- Condensed milk - 300 grams;
- Milk - 100 ml;
- Canned pineapples and peaches - 200 grams;
- Vanillin - to taste;
- Gelatin 30 grams.
Cooking:
1. Mix crumbly cottage cheese, condensed milk and vanillin with a blender or mixer.
2. Dissolve gelatin in cold water, as indicated on the sachet. Pour 100 milliliters of milk to it and dissolve it in a water bath so that there are no lumps.
3. Pour the curd mass with this mixture. Mix everything well with a spatula.
4. Cut fragile pineapples and peaches into pieces. We transfer them to the culinary form. I took just such a round one for a cupcake that I had at hand.
5. Pour the fruit with cottage cheese dough and put in the refrigerator for a day. The finished paska will easily move away from the mold onto any flat plate.
6. If desired, before serving, you can decorate with almond petals.
Bon appetit!
See you soon, dear friends!
Happy Easter and the Resurrection of Christ!
Easter is a bright holiday that is widely celebrated by all Christians. One of the traditional dishes, which is always present on the table, is curd Easter. There are a lot of Easter recipes, we will consider only a few of them.
What kind of cottage cheese is needed for cooking Easter?
In the preparation of this dish, only natural cottage cheese with a high or medium degree of fat content should be used - the most common, “pieces”. And the simpler the cottage cheese is, the tastier Easter will be. Therefore, we immediately exclude all kinds of “curds”, “masses”, “cheeses” and cottage cheese labeled “dietary” or mashed.
We go to the dairy row of the nearest market and buy a kilo of cottage cheese from the “verified” thrush, which crumbles. Cottage cheese "lump" is not good - it has a lot of whey, and it will not improve the quality of our Easter at all.
But even if outwardly the product suits us, we will definitely taste it. Sour is not good, Easter is a dessert dish and should be sweet, so we buy cottage cheese that tastes a little bland.
Easter Cottage Tips
1. In order for Easter to be easily taken out of the paskha with the preservation of its shape, the paskha should be lined with slightly damp gauze before filling.
2. Sour cream for Easter is best taken thick, oily. To remove excess moisture from sour cream, sour cream should be placed in a canvas bag or wrapped in several layers of gauze, gently squeezed out, and then placed under pressure for several hours.
3. Instead of rubbing the cottage cheese through a sieve, you can pass it through a meat grinder twice. Cottage cheese for cooking Easter can be made from baked milk.
The technology of its preparation is the same as for ordinary cottage cheese, only the milk is pre-heated in the oven for several hours (the longer the milk is heated, the more intense its color becomes). Easter from such cottage cheese has a beautiful pink color and a pleasant delicate aftertaste.
4. Easter should be kept cold under oppression for at least 12 hours.
5. If raisins are put on Easter, then they need to be washed well, sorted out, dried on a towel or napkin.
6. Candied orange for Easter should be finely chopped, grated lemon zest, finely grind spice additives in a coffee grinder and sift through a fine strainer.
7. Almond kernels can be easily peeled if you pour boiling water over them and leave for 20-30 minutes, then the skin can be easily removed. Then dry the kernels and grind.
Curd Easter
Ingredients
1kg fat cottage cheese
400g sugar
100g fat 30% sour cream
200g butter
5 boiled yolks
100g raisins
Recipe:
Rub cottage cheese with yolks twice through a sieve. Grind the sugar with softened butter, soak the raisins in hot water and dry with a paper towel, grate the lemon zest on a fine grater. Mix all ingredients carefully. Put a double layer of gauze into the Easter mold, then lay out the curd mass, wrap the edges of the gauze crosswise. Place the form with Easter in a container where the liquid will drain.
Put the weight on top and refrigerate for at least a day.
Turn over the finished Easter on a dish and decorate as desired.
Easter curd royal (raw)
Ingredients
1 kg cottage cheese,
5-6 yolks,
450 g butter,
500 g sugar
300 g 30% cream,
100 g raisins
100 g almonds
100 g candied fruits,
cardamom
Recipe:
Cream butter with sugar until white, adding yolks one at a time. Rub the mass until the sugar crystals are completely dissolved, flavor with vanilla or chopped cardamom and sifted through a fine sieve. Add double-strained cottage cheese, raisins, almonds, crushed candied oranges, or grated lemon zest.
Stir thoroughly, add whipped cream, mix from top to bottom, fill the mass with a pasochnik, lined with slightly damp gauze, cover with a saucer with a slight oppression, refrigerate for 12 hours.
Royal cottage cheese Easter (boiled)
Ingredients
2 kg cottage cheese,
400 g butter,
800 g sour cream
600-700 g of sugar,
100 g almond kernels,
100 g raisins
Recipe:
Wipe cottage cheese and butter through a sieve, add sour cream, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously.
Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bean bag lined with slightly damp gauze, pressing the mass tightly, put a saucer with a small load on top, refrigerate for a day.
Raw cottage cheese Easter
Ingredients
2.5 kg cottage cheese
200 g butter
200 g sugar
250 g sour cream
salt - to taste
Recipe:
Rub the cottage cheese twice through a sieve. Rub the butter with sugar until white, add sour cream and continue to rub the mass until the sugar crystals completely disappear. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the pasochnik, cover with a saucer with a slight oppression, put in the refrigerator for 12 hours.
Easter curd custard
Ingredients
2 kg cottage cheese
300 g butter
400 g sour cream
salt - to taste
Recipe:
Rub the cottage cheese twice through a sieve. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour in the hot mass and grated cottage cheese, add 1 egg and salt, mix the mass until smooth, fill the pasochnik lined with slightly damp gauze, cover with a saucer, put a small oppression, put in the cold for 12 hours.
Easter cottage cheese with almonds and raisins
Ingredients
1.6 kg cottage cheese
200 g butter
800 g powdered sugar or fine sugar
250 g sour cream
100 g almonds
150 g raisins
Recipe:
Rub the cottage cheese twice through a sieve, add sour cream. Then rub the butter with sugar until white, gradually (one by one) adding the eggs.
Continue to rub the mass until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed dried raisins, peeled and chopped almonds. Fill the pasochnik mass, cover with a saucer with a load, refrigerate for 12 hours.
Easter cottage cheese with steep yolks
Ingredients
1.2 kg cottage cheese
400 g butter
300 g powdered sugar
15 hard boiled egg yolks
3/4 liter 30% cream
Recipe:
Rub the cottage cheese, unsalted butter, yolks through a sieve twice. Add whipped cream with sugar or powdered sugar to the pureed mass, mix thoroughly. Put the mass in a pasochnik under oppression, put in a refrigerator or a cold cellar for 12 hours.
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