Orthodox recipe for cooking Easter from cottage cheese. Cottage cheese Easter, step by step recipe with photo

Cottage cheese Easter is a dish that is served to the festive Easter table along with colored eggs. This delicious sweet dessert is prepared only once a year using a paster (a special shape in the form of a truncated pyramid). Cottage cheese is ground, mixed with sour cream and other ingredients of the recipe, supplemented with nuts or dried fruits.

According to the method of preparation, cottage cheese Easter can be raw and boiled. In the first case, the recipe does not provide for heat treatment - all components are immediately ground into a single mass and placed in a mold. In the second option, the mixture of ingredients is preheated over low heat. We will look at a step-by-step recipe for boiled cottage cheese Easter with candied fruits and raisins.

Ingredients:

• cottage cheese with a fat content of 9% or higher - 600 g;
• butter - 100 g;
• sour cream from 20% - 200 g;
• yolks - 4 pcs.;
• sugar - 100 g;
• vanilla sugar - 1 teaspoon;
• raisins, colored candied fruits (or other additives) - 100 g each.

Easter cottage cheese recipe with photos step by step at home

How to make cottage cheese Easter with candied fruits and raisins

1. Cottage cheese, no matter how fat and silky it is initially, first of all we grind it through a sieve, or we break it with a submersible blender. It is extremely undesirable to neglect this moment - in this case it is very important to achieve the most smooth composition so that the finished Easter turns out to be tender and uniform, without cottage cheese grains.
   
2. In a thick-bottomed saucepan, we combine the already pounded cottage cheese with sour cream, vanilla and regular sugar, as well as soft butter, cut into small cubes. We separate the yolks from the proteins and also load them into the curd mass.
   
3. After mixing the ingredients, place the pan on the stove. We warm over low heat, carefully stirring the curd mixture. When exposed to temperature, the mass will gradually begin to become more liquid - this is completely normal, as it should be!
   
4. When air bubbles begin to rise from the bottom, remove the curd mixture from the heat - you do not need to wait for an active boil. Let cool until slightly warm.
   
5. We load colored candied fruits and raisins to the curd mass (do not forget to rinse and dry in advance), mix. If desired, you can add other additives to Easter - any chopped nuts, a mixture of dried fruits, fresh berries.
   
6. We moisten the gauze with water, wring it out, fold it in two layers and stele inside the bean bag (the edges of the fabric should hang down on the sides). We substitute a plate from below so that liquid whey flows into it. If there is no special form for Easter, you can use a regular colander or take a large plastic bottle, making holes at the bottom to let the liquid out.
   
7. We fill the prepared container with curd mass (in our example, a pastry box is used, designed for 900 g of Easter).
   
8. We lift and wrap the edges of the gauze hanging on the sides, hiding the curd mass under the fabric. We place a load on top (for example, a container of water). We send it to the refrigerator for at least 12 hours.
   
9. After a while, remove the load, open the edges of the gauze. We cover the cottage cheese Easter with a plate, turn it over. Remove the bead and remove the fabric.
   
10. If desired, we decorate the curd Easter with confectionery sprinkles or in another way. Cut into pieces and serve.
    

Cottage cheese Easter with candied fruits and raisins is ready! Bon appetit!

Easter from cottage cheese, along with rich cakes, is the main dish of the Easter table. We will talk about their varieties and intricacies of cooking in this review. 4 recipes and tips.
The content of the article:

Traditionally, cottage cheese cake is prepared in the form of a tetrahedral pyramid, which personifies Calvary. Easter is prepared in three ways - brewed, baked and pressed. All types differ slightly in taste, although the main rule is quality products and certain subtleties of the process.

To cook cottage cheese Easter at home, you need a skill, a proven recipe, luck and knowledge of little tricks that make the cooking process very easy.

• See our recipes and tips on how to bake.

Main components:

• The main ingredient, cottage cheese, should be fresh and medium fat. It is advisable to use homemade without grains and slightly dry.
• Cottage cheese must be rubbed through a meat grinder, sieve or beaten with a blender so that grains are not felt.
• If the cottage cheese is wet and damp, it should be placed under oppression so that all the whey and excess liquid comes out of it.
• Sour cream is better to use thick, fatty and non-acidic. To remove excess moisture from it, the product should be wrapped in gauze, gently squeezed out and placed under a press for several hours.
• Cream should be thick with 30% fat.
• Sugar can be, and even better, replaced with powdered sugar. This will make it easier to grind the yolks.
• It is desirable to take eggs only yolks. They are separately ground with sugar until clarified. The ideal color and consistency is a kind of thick paste of a light shade.
• It is desirable to use butter of high fat content without vegetable additives, homemade is suitable. Before cooking, it should be left at room temperature to soften.
• The most common additional flavoring products are: raisins, candied fruits, nuts, dried fruits, chocolate, coconut, lemon and orange peel, nutmeg, cinnamon, vanilla, saffron, cardamom, star anise, etc. The grains of spice additives must be ground in a coffee grinder and sifted through a sieve.
• Fresh pressed Easter is stored for no more than 3 days.

Forms of cottage cheese Easter:

• The most classic and standard form for cottage cheese Easter is a wooden or plastic collapsible tetrahedral cone. It can be bought at the store. However, from home appliances, you can use a tetrahedral grater, a sieve, a colander or a tall tin can with holes in the bottom.
• Any chosen form is lined with several layers of gauze without folds. The ends of the gauze cover the curd mass, a plank is placed on top, on which the load is placed and the structure is kept in the refrigerator for 1-2 days.

Baked Easter cottage cheese:

• If Easter is baked, then it is placed in the oven in a baking sheet with water, then the cheese mass will remain soft and airy.
• When baking Easter, do not open the oven door.
• The product is usually baked at 160 ° C for 1–1.5 hours.
• The readiness of baking is checked with a wooden splinter. If it is dry, the product is ready.
• Do not add a lot of fruits (raisins, candied fruits, etc.) to the dough. It will be difficult for him to get up and bake.
• The top of the baked cake is set with a thin golden brown or honey crust. So that it is not too hard, the top of the Easter must be smeared with warm milk.

Custard Easter from cottage cheese:

• All or partial products are brewed in a water bath with constant stirring until the first bubble appears.
• The finished mass is cooled, laid out in a mold, placed under oppression and kept in the refrigerator for a day.
• An important nuance of custard Easter is that it is better not to overcook than to overcook. Otherwise, the curd will turn into dry lumps.
• Easter can be stored up to a week.

Recipe number 1: cottage cheese Easter step by step

According to Russian tradition, Easter from cottage cheese is prepared only once a year - on the feast of Easter. However, not many housewives know how to do this. But, according to all Christian canons, cottage cheese Easter on such a day must be on the table.

• Calorie content per 100 g - 176 kcal.
• Servings Per 1 Passover (1 kg)
• Cooking time - 1 hour, plus 12 hours of chilling in the refrigerator

Ingredients:

• Curd - 500 g
• Eggs - 3 pcs.
• Butter - 100 g
• Cream - 200 ml
• Sugar - 125 g
• Vanillin - 10 g
• Raisins - 50 g
• Walnuts - 50 g
• Candied fruits - 30 g

Step by step preparation of cottage cheese Easter:

1. Rub the cottage cheese twice through a sieve with medium cells.

Put the softened butter into the curd and mix well.

Whisk eggs with sugar. Do this in a bowl that will be convenient to put in a water bath in the future.

Add cream and vanilla sugar to eggs.

Prepare a steam bath. Pour water into a saucepan, place a bowl of eggs on top and place on the stove. Boil the food with continuous stirring until the mass becomes similar in consistency to semolina.

After, refrigerate the mixture. To speed up the cooking process, place it in a container of cold water.

Soak the raisins in boiling water for 10 minutes.

Roast the nuts lightly and break into pieces.

Combine all ingredients: cottage cheese, raisins, nuts and egg-butter mass.

Prepare the sandbox and place the curd mass in it, on which place the load on top.

Send Easter in the refrigerator for 12 hours.

After the time has elapsed, turn the form over, disassemble the pastry box, remove the gauze and decorate the Easter to your liking.

Recipe number 2: delicious cottage cheese Easter

To make Easter especially tasty, you can put candied fruits, dried fruits, any nuts and other goodies in the filling. Then the Easter cake will come out tender, fragrant, tasty and will become a real decoration of the Easter table.

Ingredients:

• Low-fat cottage cheese - 800 g
• Chicken yolks - 2 pcs.
• Powdered sugar - 100 g
• Cream 30% fat - 150 g
• Rum or cognac - 5 tbsp.
• Kish-mish - 50 g
• Candied fruits - 100 g
• Vanillin - 10 g
• Butter - 120 g

Easter cottage cheese preparation:

1. Put the cottage cheese in gauze and hang it so that all the whey flows out. Then rub it through a sieve.
2. Pour the washed raisins with rum.
3. Cut candied fruits.
4. Beat the yolks with sugar into a stiff foam. After, add the cream and put the container on a small fire. Continue whisking until the mixture thickens, but do not let it boil. Cool food in a container of cold water.
5. Combine all products (cottage cheese, sour cream, candied fruits, raisins (along with rum), softened butter, vanillin).
6. Tamp the curd mass tightly into the prepared form, covered with gauze. Put a load on top and keep Easter for 12 hours in the refrigerator.
7. To serve, turn the form with Easter upside down, remove the pastry box and decorate the surface of the Easter cake.

Recipe number 3: How to cook cottage cheese Easter

Raw Easter is prepared much easier than custard, and it turns out just as tasty. However, it is stored much less time - no more than 3 days.

Ingredients:

• Curd - 1 kg
• Butter - 150 g
• Sugar - 200 g
• Sour cream - 250 g
• Eggs - 3 pcs.
• Almonds - 100 g
• Candied fruits - 100 g
• Vanilla sugar - 2 tsp
• Salt - a pinch
• Lemon zest - 1 lemon

Step by step preparation:

1. Beat cottage cheese with a blender or twist through a meat grinder.
2. Beat eggs with sugar with a mixer until white and thick.
3. Add sour cream, vanilla, softened butter to the eggs and continue to beat the mass.
4. Leave the almonds as they are, or break them in half.
5. Cut candied fruits into 2 parts, but you can leave them whole.
6. Combine all products: cottage cheese, almonds, candied fruits and egg-sour cream-butter mass.
7. Mix the products well and place them in a prepared dish lined with cheesecloth.
8. Place a load on the form and keep the cake in a cold place overnight.

Recipe number 4: Baked cottage cheese Easter

Cottage cheese cake baked is a delicious, yet easy-to-prepare dessert, somewhat similar to an American cheesecake.

Ingredients:

• Curd - 1 kg
• Eggs - 8 pcs.
• Sugar - 500 g
• Butter - 200 g
• Semolina - 3 tbsp.
• Dried apricots - 200 g
• Vanilla sugar - 1 tsp

Cooking:

1. Beat cottage cheese with a blender.
2. Soak dried apricots in boiling water. After, dry and cut into pieces of 1 cm.
3. Rub the yolks with sugar.
4. Mix softened butter with semolina and vanilla.
5. Whip the egg whites into a stiff foam.
6. Combine all products and mix well.
7. Grease a suitable baking dish, ideally 24 cm in diameter, with butter and fill with cheese mass.
8. Send the cake to bake in a preheated oven to 180 ° C for 15 minutes. Then reduce the temperature to 150 ° C and continue baking for another 50 minutes.
9. Let cool for Easter and decorate with candy sprinkles.

Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked or custard or boiled. And how tasty the cottage cheese Easter will turn out to a large extent depends on the quality of the cottage cheese used for its preparation.

The baked cottage cheese Easter is especially tasty - this Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to cook it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is how the famous curd Easter "Royal" is prepared!

In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to cook curd Easter in a cold way (that is, raw Easter), all components are carefully rubbed until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated on fire until bubbles begin to rise from the bottom of the pan. Of course, it takes more effort to prepare hot curd Easter, but it turns out to be much more tender and sweeter than the raw version.

Ideally, cottage cheese for making cottage cheese Easter should be fresh and quite fatty (although some hostesses claim that excellent cottage cheese Easter is also obtained from dry low-fat cottage cheese). Selected homemade cottage cheese is especially well suited for these purposes, and if it was made from baked milk, it is doubly good (to prepare such cottage cheese, milk is heated in the oven for several hours), because Easter prepared from such cottage cheese can boast an extremely pleasant pink color!

In order for the cottage cheese Easter to always turn out to be homogeneous, the cottage cheese must be carefully rubbed through a sieve, and only after that it is combined with all the other ingredients and the future cottage cheese Easter is thoroughly kneaded. And you can always beat the curd mass with a mixer.

Sour cream for cooking Easter cottage cheese should be non-acidic, as well as quite fatty and thick, and cream should also have a high fat content (at least thirty percent). And sugar can always be replaced with powdered sugar - it will be much easier to grind it with egg yolks, and the finished product in this case will boast a more delicate texture. As for eggs, it is best to take the yolks for cooking Easter cottage cheese, which are ground with sugar or powdered sugar until they brighten. And the lighter this mixture turns out, the better!

On the eve of the most sacred holiday - Christian Easter, most people in the circle of relatives and friends prepare for the celebration of this great holiday - they paint eggs, bake Easter cakes and, of course, prepare curd Easter, which, along with other attributes of the festive table, personifies the resurrection of Jesus Christ.

“Mleko thickened” is another name for Easter in Church Slavonic. This name can be interpreted as follows: when Moses, at the behest of God, brought the Jews out of Egyptian slavery to the land where “milk and honey” flows to continue the free kind. So milk and honey became a symbol of endless joy. Cottage cheese is one of the best products that can be made from milk.

Easter, according to tradition, should be in the form of a truncated pyramid, cooked in a wooden parlor. According to one version, this form represents Heavenly Zion, the unshakable foundation of the "New Jerusalem". And this cottage cheese dish means Easter fun and the sweetness of heavenly life. And another version says that the shape of Easter repeats the shape of Mount Golgotha, on which the Son of God was crucified.

Easter decoration should contain the letters ХВ - Christ is Risen! The sides are decorated with sprouts and flowers - a sign of the miraculous Resurrection of Jesus, as well as the Cross and the spear - a sign of the torment of Christ on Good Friday.

In this article, we will try to consider several options for preparing custard and raw curd cakes.

Basic tips for cooking cottage cheese Easter at home:

1. In cooking, it is better to use fresh cottage cheese with a high fat content of 5-9%.
2. In custard recipes, in no case should the mass be brought to a boil.
3. The pasochnitsa must be covered with wet gauze, folded in two, and preferably in three layers.
4. It is necessary to put a deep container under the beaker, as whey will drain from it.
5. If you do not have a pasochnik - a special form for making cottage cheese pasta, then you can use a colander.
6. Before adding raisins, they must be washed and dried. It can also be soaked in aromatic alcohol, which will make the dish even more delicious.

Easter Royal according to a simple, classic recipe

Royal Easter is one of the most popular on the festive table. There are several cooking options, but we'll talk about recipes for custard and raw Royal Easter.

Why is it called "Royal" you ask, because earlier only the royal nobility could afford to use dried fruits and nuts in the preparation of paska. Poor people cooked it simply from cottage cheese.

We will need:

• cottage cheese - 500 g;
• butter - 100 g;
• sour cream - 2 tablespoons;
• yolks - 2 pcs;
• sugar - half a glass;
• vanilla sugar - 1 teaspoon;
• raisin.

Cooking:

Cottage cheese, grated through a sieve, is more airy and tender.

Remove oil before you start cooking.

Tsarskaya raw without cooking

This recipe describes how to make a raw passover without cooking, and it contains raw eggs, so it is necessary that they be fresh and preferably homemade.

We will need:

• cottage cheese - 500 g;
• cream - 1 glass;
• yolks - 3 pcs.;
• sugar - 1 cup;
• butter - 200 g;
• raisins and candied fruits.

Cooking:

1. We grind the cottage cheese through a sieve to obtain a delicate, uniform consistency.
2. Mix softened butter with sugar.
3. Add raw yolks to the butter. We mix everything well.

Wash the eggs and only then break them, separating the whites from the yolks.

Cottage cheese Easter without baking with chocolate and nuts

Chocolate lovers will love this Easter. It will definitely become a decoration of the festive table, because it looks very beautiful and unusual, and it tastes simply incredible. After all, it combines milk and bitter chocolate, and with the addition of nuts ... This recipe is worth trying and appreciating. It's just a delight!

We will need:

• cottage cheese - 500 g;
• eggs - 3 pcs;
• sugar - 150 g;
• cream 20% - 200 ml;
• butter - 100 g;
• dark chocolate - 50 g;
• milk chocolate - 50 g;
• coconut flakes - 2 tablespoons.

Cooking:

Recipe for raw cottage cheese Easter with condensed milk without eggs

Easter on condensed milk is the easiest delicacy to prepare without cooking. It does not use raw eggs, and the list of necessary ingredients differs from other recipes in its size. It only has 3 products!

We will need:

• cottage cheese - 600 g;
• condensed milk with sugar - 1 can (380g);
• candied fruit.

Cooking:

Easter creme brulee with Filevsky ice cream

Easter based on cottage cheese and ice cream is very unusual, tasty, with a delicate taste of creme brulee. It will definitely please the kids. You can use not only creme brulee ice cream, but also ice cream and other flavors.

We will need:

• cottage cheese - 400 g;
• ice cream - 250 g;
• butter - 50 g;
• sugar - 5 teaspoons;
• 1/3 of a lemon;
• raisins, nuts.

Cooking:

Cottage cheese Easter on boiled yolks

An interesting recipe using boiled eggs, ideal for people who are afraid to add raw eggs to dishes. In addition, boiled eggs give Easter even more tenderness and airiness.

We will need:

• cottage cheese - 400 g;
• boiled yolks - 5 pcs;
• sugar - 100 g;
• butter - 120 g;
• fatty sour cream (more than 20%) - 100 g;
• dried fruits.

Cooking:

Easter from cottage cheese without eggs with gelatin

Easter on gelatin is very easy to prepare. Its plus is that you don’t have to have a pastry box, you can fill any molds that you have with curd mass. There is no need for the whey to drip off as the gelatin sets and holds its shape so well.

We will need:

• cottage cheese - 600 g;
• gelatin - 20 g;
• sour cream - 125 g;
• powdered sugar - 1 cup;
• butter - 50 g;
• cream - 30 g;
• vanillin;
• salt - a pinch;
• candied fruit.

Cooking:

Sour cream and cream can be taken of any fat content.

1. Then add vanilla and mix again.
2. Now it's the turn of gelatin, which during this time can already harden. If the gelatin is frozen, then it must be heated in the microwave or on the stove.

Never bring gelatin to a boil.

If using molds, simply fill them with curd mass and refrigerate.

Cottage cheese Easter on cream with raisins and dried apricots

Custard Easter on cream with dried fruits turns out to be very tender with an incredible creamy and milky aroma. Very tasty and easy to prepare!

We will need:

• cottage cheese 9% fat - 500 g;
• cream - 125 ml;
• yolks - 2 pcs;
• sugar - 150 g;
• butter - 100 g;
• dried apricots and raisins - 50 g each

Cooking:

Remember to rinse dried fruits before adding them.

Video cooking Easter from cottage cheese according to the recipe of Yulia Vysotskaya

I suggest you also watch a video of making creamy Easter from cottage cheese.

I hope that these simple recipes will help you, because now you know how to cook Easter from cottage cheese at home. Do-it-yourself Easters charge with love and warmth all the native people who will gather on a sacred holiday at one common table. Peace and good health to you!!!