Recipe for Easter from cottage cheese without eggs. Cottage cheese Easter - the most delicious and different recipes for excellent treats on the festive table

Each festive Easter table is full of different goodies, which are enjoyed by people who have kept a strict forty-day fast. But the main dish on this table is always Easter - after all, it is a symbol of a bright holiday that instills hope, joy and happiness in people. In this article, we will tell you how to cook curd Easter at home.

At Easter, every family paints eggs and bakes bread cakes. The tradition of doing this is repeated every year, as it is well known even to kids. But where did the custom of cooking Easter from cottage cheese come from?

Not in every house on the festive table you can find curd Easter, although in fact it is this dish that is the “blessed food”, which must be broken fast after Lent. Cottage cheese cake acquired such significance thanks to the main ingredient. The fact is that since ancient times cottage cheese has been considered a sacred dish for the Slavs.

• People believed that this product symbolizes fertility and the worship of its deities. They understood how useful cottage cheese is and how difficult it is to get it from milk, so they allowed themselves to use it only once a year for the holiday of Easter.
• It was mixed with butter, sugar and sour cream, which were considered the highest gifts of nature and an unaffordable luxury for a simple person working on the ground.
• After Christianity was adopted in the 10th century, cottage cheese lost its sacred meaning, so Easter began to be prepared from it more often.

It should be noted that until the 18th century, in the minds of people, cottage cheese was a liquid sour-milk mass, which was prepared by the whole village. At first, people collected sour milk, and then fermented it. Hard cottage cheese began to be used only in the middle of the 18th century. In addition to butter, eggs and sour cream, they began to add various overseas products to it, which included:

• nuts
• Candied fruit
• Dried fruits
• Spices

A very important moment in the preparation of the festive dish was the choice molds for cottage cheese easter- a special sandbox in the form of a truncated pyramid. It symbolizes Golgotha ​​and the pursuit of perfection. According to numerous Christian theories, Easter curd, which has this form, attracts God's grace to the family and concentrates positive energy.

In this article, we will present you with some original cooking recipes. cottage cheese easter without baking, which you can cook for everyone's favorite spring holiday - the Resurrection of Jesus Christ.

Cottage cheese Easter: recipes with photos

The process of making cottage cheese Easter will depend on what kind of holiday dessert you want to cook. There are three ways:

1. Can cook raw curd Easter:

• Grind the curd mass thoroughly so that there are no lumps - this is the most important and lengthy process. As a result, the cottage cheese should turn out to be small, crumbly, but soft.
• Mix the finished grated cottage cheese with the rest of the ingredients in the correct order.

1. cook custard curd Easter according to this recipe:

• Mix all the ingredients for the dish into a single mass and compress them.
• Put the curd mixture on the fire and boil everything for an hour. Can you prepare this cottage cheese easter in a slow cooker.

1. cook cottage cheese easter in the oven(confectionery method):

• Mix all ingredients for Easter in one bowl
• Put the finished, thoroughly ground mixture in the oven to bake

Note that the most useful and nutritious option for cooking Easter cottage cheese is raw, because in this case the cottage cheese retains all its properties.

Now consider step by step how to cook different types of curd easter.

Raw Cottage Cheese Recipes

In fact, the technology for preparing raw cottage cheese Easter is the same, only the quantity and composition of the ingredients change. Let us characterize the main features of the process of preparing raw Easter from cottage cheese:

1. Cottage cheese should be low-fat (it is best to use a low-fat product), grainy. It must be rubbed through a sieve in a separate container.
2. The next important step is to first add to the cottage cheese only:

• powdered sugar
• Butter
• sour cream

1. In a separate container, beat the eggs with sugar with a mixer or a simple hand whisk to make a light, thick paste.
2. Combine two blanks (curd mass and egg-sugar) into a single dough. Add spices and dried fruits for the Easter cottage cheese filling.
3. Place the finished curd dough in gauze, and then in a special collapsible plastic or wooden pastry box, on the sides of which there are images of a cross, the letters "XB", floral patterns, and so on.
4. Some kind of oppression is always placed on the pasochnik, and then Easter is taken out to a cold place, where it should be for 12 hours.
5. Before serving Easter to the table, it must be sprinkled with powdered sugar, chocolate chips, mint leaves, berries and other confectionery auxiliary products.

Now let's figure out in what quantity and in what sequence the ingredients need to be mixed together in order to prepare different types of raw curd Easter.

Cottage cheese Easter with candied fruits and nuts

• You will need 1.5 kg of low-fat cottage cheese
• 1 kg lightly melted butter
• Powdered sugar (2-3 cups)
• Half a glass of fat-free sour cream, which is recommended to be pressed so that excess liquid is drained from it
• 4-5 chicken eggs (only yolks can be used)
• Vanilla sugar (1 sachet)
• 100-150 g candied fruits
• 1-1.5 cups shelled nuts (we recommend using toasted almonds)

Add candied fruits and nuts at the very end, when you begin to put the curd mass in gauze. The main thing here is to carefully ensure that these ingredients are evenly mixed with cottage cheese. Instead of raisins, you can use marmalade, chocolates, raisins, prunes and other confectionery.

Cottage cheese Easter without eggs

Instead of eggs, gelatin can be used in the process of preparing raw cottage cheese Easter. The result is a very tasty and unusual dessert. Below is a list of ingredients for curd Easter with raisins without eggs:

• 5 tablespoons fat-free sour cream
• 10 g vanilla sugar
• 3 tablespoons sugar or powdered sugar
• One teaspoon lemon juice

All of the above ingredients must be mixed into a single mass.

• One tablespoon of gelatin, which must be soaked in cold water, then melted in a water bath and cooled
• 450 g low-fat cottage cheese, which must be rubbed through a sieve
• 50 g raisins, which must be steamed in boiling water

At this stage, all the ingredients need to be mixed together, placed in cheesecloth, and then in the sandbox. Cool Easter in the refrigerator for several hours (it is recommended to leave it in a cool place for 10-12 hours).

Chocolate curd Easter

Do you want to surprise your guests at Easter? We invite you to prepare an exquisite, very delicate and delicious chocolate curd Easter, which will delight all sweet tooth and dessert lovers. To prepare it, you will need the standard ingredients for this dish, as well as dark chocolate in the following quantities:

• 60 g butter
• 250 ml low-fat whipped cream
• 200 g dark chocolate (about two bars)

If you don't like dark chocolate, you can use both white and milk chocolate.

• 40 g powdered sugar
• 300 g cottage cheese

How to cook chocolate curd Easter:

1. Make chocolate ganache first (melt chocolate in hot cream)
2. Prepare the curd mass according to any scheme from the above recipes.
3. Mix two mixtures into one, and then place it in cheesecloth, in a bee box, under pressure and in the refrigerator

Cottage cheese Easter in layers

There is nothing complicated in the preparation of puff curd Easter. All you need to do:

1. Prepare a pure curd mass according to any of the above recipes.
2. Prepare chocolate curd.
3. Prepare candied fruits, nuts and dried fruits if you wish to use them.
4. Fold the easter in cheesecloth, and then in the sandbox. It is best to lay gauze in the sandbox itself, and then pour dough into it in portions - first white, then chocolate. So gradually add the dough in a checkerboard pattern so that as a result your Easter looks like a puff.

Recipe for boiled cottage cheese Easter

Boiled cottage cheese Easter is more delicate in taste than raw, but less healthy. The most popular of these boiled Easter desserts is Easter cottage cheese "Royal". To prepare it, you will need:

• Half a kilo of cottage cheese
• 4 egg yolks
• 200 g fat-free sour cream
• 100 g melted butter
• 100 g sugar or powdered sugar
• 1 teaspoon vanilla sugar or pure vanilla
• 80 g each raisins and almonds (a walnut is also suitable)

It is not difficult to prepare dough from these ingredients. You just need to mix all the ingredients together into a single mass, which must be poured into a saucepan and put on medium heat. Curd mass should not boil. You need to remove it from the fire at the moment when it just starts to boil.

Recipe for baked cottage cheese Easter

If you choose to bake cottage cheese Easter with dried apricots, then you need to know a few things:

• In the oven in which you will bake Easter, there should be a baking sheet with water. This is necessary so that the cheese mass is soft and airy.
• Cottage cheese Easter should be baked at a temperature of 160 degrees for 90 minutes. At the same time, the oven door must not be opened frequently.
• It is impossible to add a lot of dried apricots to the cottage cheese Easter that you want to bake, as this will only prevent it from baking.
• Lubricate the top of the easter with milk so that it does not harden, but acquires a beautiful golden color.

The preparation of the dough for this Easter is the same as for raw and boiled. The only thing that is recommended is to purchase a special gastronorm container, similar to a pastry box, since it is impossible to bake Easter in the oven in wooden and plastic forms.

Let curd Easter solemnly decorate your Easter holiday. It doesn’t matter which recipe you use, the main thing is to think about light, kind, good things in the cooking process so that your dish is filled with love and turns out to be very tasty.

Video: "How to cook cottage cheese Easter?"

I have been looking for a good Easter cottage cheese recipe for a very long time without using yolks / raw eggs (well, I can’t eat them calmly, let alone give them to children!) And finally I found it in one of the women's magazines. There are still eggs in this recipe, but here they are heat-treated and I don’t have to worry about the presence of dangerous bacteria. The pasochka turns out to be very tasty, we ate it literally in one go and I didn’t even have time to take photos for memory. The recipe is simple to execute, but you will have to cook this dish at least in the evening on the eve of the great bright holiday (otherwise the curd Easter simply will not have time to settle, it needs at least 12 hours).

So, from the products we will need: 450 g (or a standard large store pack-bath) of cottage cheese, 100 ml of cream of any fat content, 100 g of soft butter, 2 eggs, 4 large tablespoons of sugar, a little bit of vanilla, raisins, dried apricots and other dried fruits to taste (you need to take at least 50 g of dried fruits, but I took more, they definitely won't hurt).

From the "non-products" we will need three simple devices: a large sieve, cheesecloth and a special form for cottage cheese pasta. To be honest, I did it without a form, I just don’t have it and didn’t have time to buy it, instead I took an empty glass of sour cream and pierced a hole there to drain the liquid.

Now for the step by step preparation:

1. Unpack the cottage cheese, wrap it in gauze and squeeze out all the excess liquid well. I was surprised that at least half a stack of liquid leaked out of the dry curd. We don’t need whey, you can use it for other culinary purposes, and squeezed cottage cheese must be rubbed through a sieve twice, so its structure will be more uniform.

3. Now let's take care of the eggs - break them into a small saucepan, pour in the cream, put on a small fire and, with constant stirring, boil until thickened (I got a kind of yellow soufflé). Watch that the eggs don't burn.

4. And now the final stage: pour eggs into the curd mass, mix in our pre-washed and soaked dried fruits, put in marlechka, put in a mold, put a press on top (I had a jar of water) and send it to infuse in the refrigerator. Please note that excess liquid must drain, so the presence of a hole in the mold is required.

5. After the prescribed 12 hours, we take out our beautiful Easter from the refrigerator, carefully transfer it to a plate and decorate it to your liking. You can lay it out with candied fruits or raisins, sprinkle with grated chocolate or coconut flakes, pour over chocolate, make inscriptions, in general, as your heart desires!

Try to cook such a cottage cheese Easter, I'm sure that your whole family will definitely like it!

The Easter table is laid, guided by church canons. Easter cake, cottage cheese Easter and colored eggs are must-have dishes that carry a sacred meaning. Easter is traditionally decorated in the form of a truncated pyramid to recall Mount Golgotha, on which stood the cross with the crucified Christ. The sweet taste is a kind of symbol, it is intended to testify to the solemn joy of the Resurrection. According to the classic recipe, curd Easter is prepared without eggs. But only high-quality natural cottage cheese is used. Naturally, the curd must be fresh.

TIME: 12 hours

Easy

Servings: 4

Ingredients

• cottage cheese - 700 g;
• sour cream - 250 g;
• butter 82% - 180 g;
• dried raisins - 30 g;
• sugar - 2/3 st.;
• vanilla sugar - 1 sachet.

Cooking

For a raw delicacy, you will need the best fat cottage cheese, which does not have a sour taste. If you got high-quality homemade cottage cheese, then the amount of sugar can be reduced to a minimum by limiting yourself to a couple of packets of vanilla sugar.

Beat cottage cheese for 3-4 minutes with a blender at minimum speed. The mass turns into a delicate substance resembling thick cream. If you increase the speed, you can spoil the dish, as the curd will separate into a watery liquid and lumpy clots.

A briquette of butter must be taken out of the refrigerator in advance, only soft butter is added to the curd. In no case do not replace butter with margarine.

They add sugar, focusing on their personal attitude to the concept of "sweetness". But keep in mind that raisins in Easter will also be sweet.

Put thick homemade sour cream.

Easter is beaten with a blender, setting the lowest speed. The blender should move in a circle, capturing the lower curd layers. Whipping time - 2-3 minutes. If there is no blender or mixer at hand, take an iron sieve with small cells. Dairy products are rubbed through it - cottage cheese, butter and sour cream.

Raisins are washed and dried with a paper towel from excess liquid. You can steam raisins in boiling water for two minutes. Throw into the curd mass. Add vanilla sugar or vanillin, take four times less vanillin. Without this spice, cottage cheese Easter will lose some of its delicate charm. The mass is stirred with a spoon, grains of vanilla sugar will dissolve perfectly without the participation of a blender.

A detachable form or a colander is lined with a single layer of gauze, the curd mass is shifted. Gauze is needed so that the relief pattern is clearly printed on the sides of Easter.

The edges of the gauze cloth are connected so that the curd is completely covered with a cloth. Easter is covered with a tea saucer, a load is placed on top. Small clean pebbles or a weighty but small saucer can serve as a load.

Easter is put in the refrigerator for 8-12 hours. Periodically pour out the liquid accumulating in the plate. Usually vanilla Easter is placed in the refrigerator overnight, by morning it becomes quite dense.

The cottage cheese Easter is turned over onto a plate, the detachable form is removed, the cheesecloth is unfolded, and the finished dish is admired. This is how raw cottage cheese Easter turns out without eggs and without baking. A raw dish should be eaten in 2-3 days, and boiled Easter can be stored for up to 5 days.

Cooking Tips

• If you plan to prepare a variant of a boiled dish with eggs, you should mix beaten chicken eggs with mashed cottage cheese, sour cream and sugar. Boil the mass in a water bath for 15-20 minutes, stirring constantly. Then leave to cool and mold as directed in the recipe above.
• Instead of raisins, crushed dried fruits are added to the curd dessert to taste.

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 home-made 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!

I want to bring to your attention one more simple recipe for cooking Easter cottage cheese with condensed milk without adding eggs. Such a wonderful dessert can be prepared not only for Easter, but also for the weekend as a dessert. However, the shape can be any, you can even cook using a regular sieve. Dessert - very tasty, I advise you to try!

Ingredients

To prepare cottage cheese Easter with condensed milk without eggs, we need:

soft cottage cheese - 500 g;

butter - 50 g;

condensed milk - 120 g;

raisins (or other dried fruits) - 100 g.

Cooking steps

Rub the soft cottage cheese through a sieve. Put the butter in a saucepan and melt about a third. Remove from heat, add condensed milk and stir until the mass becomes homogeneous.

Add this mass to the grated cottage cheese and mix well.

Rinse and dry the raisins, add to the curd mass. You can use other dried fruits of your choice.

Line a sieve or sieve with wet gauze, put the curd mass there. Cover Easter with the free ends of gauze, put a saucer on top, and on it, as a load, a jar of water with a volume of 500 ml. Remove Easter together with the load in the refrigerator for a day, periodically drain the whey.

After a while, remove the jar, turn Easter on a plate and remove the gauze.

Delicious cottage cheese Easter, cooked with condensed milk without adding eggs, can be decorated and served.

Bon appetit!