Curd Easter and its meaning. Plain with raisins

Calories: Not specified
Cooking time: Not indicated

Prepare for Easter traditional Easter cakes, paint Easter eggs, decorate the house and prepare all kinds of treats. Cottage cheese Easter is also considered a traditional treat, which is loved by both adults and children. If you know, then Easter is made from cottage cheese, but today we will make Easter from cottage cheese. The treat will turn out delicious, sweet and tender, like real dessert. Cottage cheese Easter is prepared for several hours, but it is better to leave it overnight in the refrigerator so that it takes the desired shape, settles down and turns out beautiful. Prepare all the products, plan the day and cook delicious holiday treat. Detailed recipe with a photo will help you quickly and easily prepare this delicious dessert. By the way, you can do it yourself.



Required products:

- 500 grams of sweet curd mass,
- 150 grams of raisins,
- 1 tables. l. sour cream
- 50 grams of butter,
- 150 grams of granulated sugar,
- 0.5 tsp. l. vanilla sugar.

Recipe with photo step by step:

We wipe the curd mass through a sieve. Usually the curd mass is very soft, but I still rub it through a fine sieve to make the Easter tender. If you are confident in the purchased curd mass, then you can not grind it.




Add to curd mass granulated sugar, but not so much, since the curd mass can be sweet. Pour in a little vanilla sugar, but just a little. Usually curd mass has a pleasant vanilla taste.




Adding fat sour cream, it will give softness and tenderness to Easter.




Adding soft butter room temperature to curd mass. I take the oil out of the refrigerator an hour before cooking Easter, it will become soft and blend perfectly with the cottage cheese.






You will also need dried fruits, they are in perfect harmony with the curd mass: add washed, dried raisins on napkins, but you can take any candied fruits or dried apricots.




We shift the entire curd mass into a special form, which is thoroughly mixed. We line the mold with a damp gauze cloth. From above we cover with the ends of the fabric, we put oppression on top, a heavy object. We leave Easter in the refrigerator overnight, put it in a deep bowl so that the whey from the curd mass flows down.




We take it out of the mold, remove the gauze fabric and set Easter on a plate. This one is insanely delicious

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03.04.18

The main place on the Easter table is occupied by colored eggs, Easter cakes and easter, laid on the greens. Easter - a dish of cottage cheese, butter, cream and granulated sugar with the addition of raisins or candied fruits. Easter is prepared once a year, for Holy holiday- Easter. By the way, in some regions of Russia and Ukraine, Easter cakes are called Easter. But today we will cook delicious easter to the holiday table. Easter symbolizes the Holy Sepulcher. It is prepared in a special wooden (plastic) form, made in the form of a truncated pyramid. On the sides of the pyramid, the letters XB are carved, as well as a cross, spears, flowers and doves.

To prepare Easter, you need cottage cheese yourself best quality, preferably from 9% and above, it should be fresh, dry and uniform. In any case, it must be put under pressure to remove excess whey. Then wipe it through a sieve twice, and only then cook Easter from the air mass in a cold or hot way. It is impossible to pass cottage cheese for Easter through a meat grinder, since cottage cheese rubbed through a sieve is airy, saturated with air; passed through a meat grinder - soft, crushed, viscous. All other products for Easter must also be fresh and of the best quality. Cream should be 30% fat, butter- soft, plastic. Before use, raisins must be sorted out, washed well, dried, spreading it on a tablecloth or towel. Peel nuts, roast and chop. Candied fruits are cut, grate the lemon zest. Spicy additives such as cardamom, star anise, grind in a coffee grinder, sift through a sieve.

Tips to make Easter always tasty and beautiful:

• In order for Easter to be easily removed from the pastry box while maintaining its shape, the pastry box must be lined with slightly damp gauze before filling.
• Sour cream for cooking Easter is best taken thick and 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.
• 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 subtle aftertaste.
• Easter should be kept cold under oppression for at least 12 hours.
• If raisins are added to Easter, they must be washed well, sorted out, and dried on a towel or napkin.

Easter boiled

Ingredients:

• eggs 8 pcs.
• sour cream 0.5 kg.
• milk 3 l.
• butter 200 g
• vanillin 2 g.
• raisins 150 g
• yolks 2 pcs.
• powdered sugar

Cooking method: Sort the raisins, pour boiling water for 30 minutes, then dry on a paper towel. Combine eggs and sour cream and beat with a mixer. Put the milk on the stove and heat it up. IN warm milk add the beaten sour cream mixture. Cook, stirring constantly, until curd forms. Add softened butter to the resulting mass and scroll everything through a meat grinder. Add vanillin to the curd-creamy mass, powdered sugar, prepared raisins, raw yolks, mix everything thoroughly. Line the pasochnitsu with 2-3 layers of clean gauze. Put the curd mass, tamp. Cover with gauze on top, set the load and put in the refrigerator overnight. Decorate to your liking.

Easter with gelatin and canned fruit

Ingredients:

• cottage cheese 400 g
• fat sour cream 100 g
• milk 1.5 cups
• gelatin 30 g.
• canned peaches or pineapple
• granulated sugar 1/2-3/4 cup

Cooking method: Gelatin pour 0.5 cups of milk and leave to swell, heat over low heat until completely dissolved. Pour the remaining warm milk into the mass. In a blender, beat cottage cheese, sour cream, granulated sugar until smooth, add milk with gelatin. Peaches or pineapples cut into small cubes and put in the curd-milk mass. Form for Easter cling film, put the resulting mass and refrigerate overnight. In the morning, carefully remove Easter from the mold, free from the film, garnish with fruit and mint leaves.

Easter with lemon and poppy

Ingredients:

• cottage cheese 600 g
• butter 100 g
• poppy mass (ready) 150 g.
• granulated sugar 100 g.
• sour cream 100 g
• lemon peel
• turmeric 1/2 tsp

Cooking method: Grind the cottage cheese twice through a sieve or chop with a blender. Add sour cream, granulated sugar, softened butter and beat with a blender until smooth. Divide the mass into two parts. Put the poppy mass in one part, lemon zest and turmeric in the other. Mix thoroughly separately. Cover the beekeeper with gauze, put in a deep plate. Distribute the lemon-curd mass along the walls of the pastry. Try to keep the layer thickness the same everywhere. Leave a little for the bottom of Easter. Put in the middle of the poppy mass. Cover with the remaining lemon mixture and spread evenly. Wrap the edges of the gauze. Place a load on top and refrigerate overnight. Drain the emerging liquid periodically.

Easter on ryazhenka

Ingredients:

• fermented baked milk 4% 1 l.
• sour cream 25% 0.5 l.
• milk 250 ml.
• powdered sugar 50 g.
• vanillin 1 g
• butter 50 g.
• raisins 50 g

Cooking method: Ryazhenka, milk, sour cream mix with a whisk. Put on the stove and, stirring, bring to a boil. The whey will begin to separate, remove the pan from the stove and let the mass cool thoroughly. Line a colander with gauze and discard the contents of the pan into it. Let the serum drain. Add powdered sugar, vanillin and soft butter to the resulting cottage cheese. Beat with a mixer. Lastly, add the washed and dried raisins, mix the mass well. Put in a pasochnik, covered with gauze, put a load on top and put in the refrigerator overnight. ready easter turn over, remove the paster, remove the gauze and decorate as you like.

Easter with walnuts

Curd Easter is an essential attribute holiday 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 the cottage cheese Easter 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 what interesting ways can you cook this wonderful dish like cottage cheese Easter (paska).

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

Let's start from the very popular recipe Royal Easter. Its name, as it received for the content a large number nuts, which in the 18th century could only be afforded by wealthy people, and similar 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 small fire and bring curd 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 placed directly in the pan in a deep bowl with 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 it on top liter jar with water to act 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 nut 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 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 cooked regular sugar. Pour gelatin there and begin to add cottage cheese in portions, interrupting it with a blender.

3. Go to poppy seed filling. Poppy must first be crushed with a blender or in a coffee grinder. la 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, there should still be hanging from the bead enough gauze so that it can completely cover the base of the bean 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. The caramel flavor is imparted by regular 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 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)
• Cream high fat- 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 send there lemon juice, a couple of sachets of vanilla and, if desired, half a teaspoon 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 shapes for baking, line the bottom and sides of the molds 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 into a baking sheet plain water 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 cottage cheese desserts cool completely, 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 like a cottage cheese easter.

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

The traditional dish on Bright Sunday is cottage cheese Easter. Such a dish is even called ritual. When a cottage cheese Easter is placed in the center of the festive table, then it must certainly be tasted first in order to go through the rite of breaking the fast. Easter can be prepared from both cottage cheese and curd mass. The recipe with photos will tell you how.
To prepare Easter from cottage cheese, you will need less products. Firstly, it is already sweet, so we will not use so much sugar. Secondly, the curd mass is very fragrant and it already contains vanillin, so we do not take it additionally. Thirdly, there are already candied fruits in the curd mass - these can be raisins or dried apricots. Fourthly, the curd mass is always very tender and does not need to be rubbed through a sieve, as is the case with cottage cheese, which is always made in grains. IN general mass pluses in the curd mass, so feel free to buy it and cook a delicious Easter from it.




Required products:
- 500 grams of curd mass,
- 100 grams of granulated sugar,
- 3 tables. l. sour cream
- 50 grams of butter.

How to cook with a photo step by step

We shift the entire curd mass into a deep bowl, add granulated sugar there, slightly sweeten the curd.




Take out the butter in advance so that it melts and becomes at room temperature. Add the butter to the curd mass and knead well so that it is evenly distributed in the bowl. I have a curd mass with raisins, and you can buy any: even without candied fruits, even with dried apricots. If there are few candied fruits, then add any colored candied fruits of your choice: they come from apples, pineapples, bananas, or even figs.




Add sour cream, but not much. We take sour cream not very liquid, it is about 20% fat content and above. Mix the curd mass until a single consistency.






We take a special detachable form, line the inner surface with wet gauze and tamp the curd mass to the very top. We put it in the refrigerator for the night under oppression, so the whey and liquid will drain, and Easter will take the correct shape and harden well.




We serve ready-made cottage cheese Easter to the festive table. Happy Easter!
And this is how I recommend baking

Every year the whole Christian world celebrates great holiday Easter. Each element of the festive table is a symbol, and three components - painted eggs, Easter cakes and cottage cheese Easter have become traditional in Orthodox countries. It is Orthodoxy in modern Christianity that is the guardian of the traditions of the Easter feast, both in the spiritual and culinary sense. Easter table, if you look at it from a gourmet point of view, it is rather poor: colored eggs, Easter cake, and sweet curd mass. If you look at the festive table with the eyes of a person who fasted for 40 days and observed strict Orthodox rules of abstinence, then these three dishes will be a feast. And often it turns out that way, because prepared from the best components Easter cake with fresh cottage cheese and fragrant tea plunges the fasting into culinary pleasure, which, however, cannot be called gluttony. This ascetic feast is the basis of the Orthodox attitude to the Easter holiday, where it is not the quantity that matters, but the quality and symbolism of food. Although great post and completed, meat and fatty meals are still not welcome, so as not to destroy the bright mood of the believers, which was created during the 40 fast days.

The custom of painting eggs for Easter most likely comes from the legend of the preaching of Mary Magdalene. When Mary appeared before the emperor of Rome Tiberius and told about the Resurrection of Jesus Christ, he laughed and said that he believed in this just as well as in the fact that the chicken egg lying in front of him would turn red. In a moment, the egg turned red. This is a wonderful transformation. regular egg in red among believers is considered proof of divine power. In memory of this, they paint for Easter chicken eggs. According to other versions, the egg is a symbol of new life, a miraculous transformation, and even a model of the universe.

Kulich, in essence, is bread, which symbolizes food in every sense. Festive Easter cake, of course, is far from black bread and is tasty pie more like a cupcake. Often Easter cakes are made with raisins and cottage cheese. Easter cake is made from the most best products. It should be truly festive and very different from ordinary everyday food. Two letters are laid out on Easter cakes with dough or otherwise written - ХВ, which means Christ is Risen!

Cottage cheese mass or Easter is another element of the festive table. There are versions that curd masses, like cottage cheese itself, is one of the oldest sacred foods associated with fertility and the worship of fertility deities. Numerous rituals of antiquity (the spring ceremony of greeting the earth, the first plowing of the field) were carried out with the use of cottage cheese and other dairy products, which had a symbolic meaning. Curd is more than food; this is the best thing in milk, its essence, the most nutritious and healthy for humans. And grated cottage cheese, and even with sugar and with the best butter, is the highest gift of nature. For common man in the past, such sumptuous food was only available once a year, so it took a long time to make and from the finest ingredients. With the adoption of Christianity, traditions gradually changed, and the meaning of the symbol was lost in the pagan past. The main thing remains - on Easter, on the most important holiday in Christianity, treats were made with special care and love. Curd Easter were consecrated in churches and had the essence of "blessed" food.

Until the 18th century, curd masses were loose and were not even made from cottage cheese. Rather it was spoiled milk, which was collected by the whole village and fermented. Since the 18th century, hard cottage cheese, cream or butter, eggs, sour cream and sugar have been used to make Easter. In addition, it was allowed to include nuts, candied fruits, raisins and spices in Easter - the most expensive overseas products. Initially, Easter had the appearance of a truncated pyramid. In addition to being a symbol of Calvary, the truncated pyramid is also the strongest ancient symbol of striving for perfection. Almost in all ancient cultures there are buildings that look like a truncated pyramid. Even the legendary Egyptian pyramids originally had a truncated shape. According to many scientific, non-scientific, religious and mystical theories, such a form concentrates energy, and in the Orthodox sense, the grace of God.

All curd masses can be divided into two types: raw and custard, or in another way - heated. Technologically, raw pasta quite simple: the cottage cheese is carefully rubbed through a sieve, becomes small and crumbly, then mixed with the rest of the ingredients. Distinctive feature method - long and thorough grinding of cottage cheese. This part of the process is the most important. The sequence of mixing products is also important.

The second type of pastes is custard. In them, all products are mixed, and then boiled or simmered over low heat for about an hour. Sometimes in the finished mass is added and raw foods. There is also a third type - confectionery pastes. In this case ready mix baked in the oven. Confectionery pastes do not press, unlike raw and custard Easter.
The pressing process is obligatory only for custard mass, it is possible not to press raw mass, since in this case part nutrients is lost.

Raw Passover Cooking Tips

1. Choose cottage cheese with the finest grit and the least fat. If it's purchased, then the best option- skim cheese.
2. Wipe the cottage cheese separately from all components.
3. Rub the cottage cheese (or pass through a large sieve). Add powdered sugar, sour cream and butter, grind with these ingredients. Grind the eggs with sugar separately until they brighten. The lighter the better. Ideally, eggs with sugar should look like thick paste very light shade.
4. Combine both parts, mix thoroughly, the mass should be as homogeneous as possible.
5. You can add some spices (in powders).
6.Add heavy whipped cream or egg whites(or a mixture of both). Mix everything thoroughly again.
7. Add raisins, candied fruits or nuts. Stir the mass so that all this is evenly distributed throughout the volume (grinding is no longer required).

Raw Tvo Recipeshorny masses
(All masses have the same cooking technology, so only the ingredients are indicated).

Fast

600 g cottage cheese,
150 ml whipped cream
100 g sugar
beaten egg white,
½ teaspoon vanillin.

Plain

800 g cottage cheese,
200 g butter
1 st. whipped cream
1 st. Sahara,
½ tsp vanillin.

Plain with raisins

1 kg cottage cheese,
200 g butter
1.5 st. whipped cream
400 g sugar
50 g egg whites,
1 tsp lemon zest (maybe more)
100 g raisins,
50 g candied fruits.

walnut

1.2 kg of cottage cheese,
1 st. sour cream
1.5 st. whipped cream
400 g walnuts.

Complete

2 kg cottage cheese,
400 g butter
2 tbsp. whipped cream
2 tbsp. Sahara,
3 egg yolks,
2 tsp lemon peel,
½ tsp vanilla,
100 g candied fruits.
Feature: aged 2 days!

Recommendations for cooking custard Easter

1. Mix all the ingredients in the same way as wet weight. In some (specially stipulated cases), some of the components are added at the very end - to an almost cooked mass.
2. Put the resulting mixture on fire and cook on the smallest fire for about an hour. Do not forget to constantly stir the mass. Cooking is a long process, and it will be a shame to spoil the result with a burnt mass at the end of cooking.
3. Add additional or specially set aside products according to the recipe, mix thoroughly and leave to cool.
4. Put the cooled mass into a clean linen, not very thick napkin and put it under the press between two boards or in an Easter mold that looks like a truncated pyramid. Under the yoke, the mass should be from 12 to 48 hours.

Recipes forboiled masses

Ingredients:
1 kg cottage cheese,
200 g butter,
300 g sour cream
2 eggs,
1 st. Sahara,
1/4 tsp vanillin

Cooking:
Rub cottage cheese, butter, sour cream and eggs. Place in a saucepan and simmer over low heat, stirring constantly. In an almost finished mass, add the remaining components, mix, cool and put under pressure for a day.

Ingredients:
1.5 kg of cottage cheese,
100 g butter
3 eggs,
1.5 st. cream,
200 g sugar
zest of 2-3 lemons.

Cooking:
wring out cottage cheese under pressure for at least 6 hours. Pound with the rest of the ingredients and set for 1 hour to heat over low heat. Continuously stir the mass and do not let it boil or burn. After an hour, put to cool on ice and put it already cold under oppression for 16-22 hours.

Ingredients:
600 g cottage cheese,
200 g butter,
400 g sour cream
4 eggs,
2 tbsp. Sahara,
0.5 st. almond nuts,
1 st. raisins,
6 tsp lemon peel,
1/4 tsp vanillin.

Cooking:
Rub all the products in the recommended sequence, including sugar, add almonds (peeled) scalded with boiling water and raisins. Chop nuts and raisins. Put the finished mass on the smallest fire, and do not let it boil, stir the mass for an hour. After the specified time, add the remaining ingredients (zest and vanillin), transfer the cooking container to ice and wait until it cools down. Place the cool mass under the press for 20-24 hours.