Cottage cheese Easter - the best step-by-step cooking recipes. Cottage cheese Easter - delicious and simple Easter recipes from cottage cheese

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 - a special dish of cottage cheese, which, according to tradition, is prepared only once a year for the feast of Easter - the Resurrection of Christ. Together with Easter cakes and colored eggs, cottage cheese Easter - the main decoration of the festive table. But, if Easter cakes and eggs were once the property of pagan cults, churched and spiritualized by Christianity, then the dish called Easter was born already in the bosom of the Church and its unusual shape corresponds to the shape of the Lamb carved during worship - the very Lord Jesus Christ. Easter is a very tasty, rich dish. It concentrates many different tastes that believers were deprived of during Lent. Usually this Easter dessert is prepared in special pastors in the shape of a truncated pyramid. But if you do not have such a form, this is not a reason to refuse to cook this dish, at the end of the recipe I will give advice on how to cook Easter without a pastry.

• If you do not dare to bake a real cake, then bake it, which is very easy to prepare.
• with floral pattern
• grain and seeds

For the Easter recipe you will need:

• cottage cheese 500 gr
• butter 125 gr
• sour cream 125 gr
• sugar 125 gr
• egg (yolk) 2 pcs
• vanilla 1 pod or vanilla sugar 1 sachet (8 gr)
• zest of 1 lemon
• dried fruits to taste

You will also need detachable form for easter - pasochnitsa. It can be bought at the church shop or online store. The pasochnik has a collapsible design and consists of four parts that are fastened together. It serves not only to give a beautiful regular shape to the finished dish, with its help excess liquid is removed from the curd mass. That is why a natural wood beekeeper is considered ideal, because. the tree is able to absorb moisture and, while swelling, create additional pressure on the curd. Pasochniks are of different sizes. My form is made of food plastic and is intended for Easter prepared from 0.5 kg of cottage cheese.

To prepare cottage cheese Easter, take the best and freshest products, because this dessert does not undergo heat treatment and is prepared in advance. Easter will be tastier if you use cottage cheese and sour cream of the highest fat content. Before you combine the cottage cheese with other ingredients, it must be rubbed through a colander with a mesh or rubbed well with a blender. Remove the butter from the refrigerator in advance so that it warms up a little and is easily rubbed with cottage cheese.

For aromatization Easter you can use vanillin or vanilla sugar, but it is better to use natural vanilla.

Step by step photo recipe:

Separate the yolks from the whites. This is conveniently done using a special egg separator or pouring the yolk from one half of the shell to the other.

You can simply pour the egg into your hand and pass the egg white between your fingers.

cut vanilla pod cut in half lengthwise and scrape the contents with a knife.

Put yolks into a glass from a blender, add sour cream, sugar And . Beat everything until smooth.

Rub cottage cheese And butter blender until smooth, add egg yolks whipped with sour cream and sugar. Blend well again with a blender.

It should turn out like this homogeneous and enough air mass.

Add to curd lemon zest is the thin yellow part of the peel. Rub the lemon on the grater.

wash dried fruits and cut into pieces. I have dried pineapple (3 rings). It goes well with cottage cheese raisins, dried apricots, prunes, papaya. You can add some peeled almonds.

Stir with a spoon dried fruits with curd mass.

It's time to use the bead press. This is usually done like this ⇓⇓⇓

Assemble the bean bag and turn it upside down with the wide base. Set on a plate. Spread the curd with a spoon, compacting well to the very top. Put a load on top (cover with a plate and put, for example, a jar of jam). Under the action of the load, excess liquid will be released from the curd, which will need to be drained. In this position put Easter in the refrigerator for a day. Periodically drain the released liquid. Before serving, invert Easter on a dry plate, carefully open and remove the form.

This method is very good for a wooden beekeeper. With a plastic mold, I do this ⇓⇓⇓

Set the colander in a bowl, cover it with clean gauze or a cotton (linen) napkin. Put the prepared Easter in a colander, wrap the cheesecloth up, cover with a plate and put a load on top. Place the colander in the refrigerator for a day. After the excess liquid leaves the curd mass, it will form well and, if you have a special pastry box, then transfer it there, leave it for a while so that the curd takes shape and beautiful patterns are printed on it (in this case, you do not need to turn it over upside down bean bag). Before serving, put the Easter on a dish and carefully separate the paster.

If there is no form, then simply put the pressed mass on a dish. You can leave it as it is, decorating with dried fruits, or you can use a spatula to give it the shape of a pyramid.

Hello my dear guests. It's time to pick up a recipe for cooking Easter cottage cheese at home. Soon the Great Day will come - Orthodox Easter. In 2019, it falls on April 28th.

In our family, we are preparing for this day in full. All traditional holiday attributes must be present on our festive table - cottage cheese Easter, and colored ones.

We cook all these Easter dishes with our whole friendly family. Every year I try to find new recipes for traditional Easter dishes. Now I am sharing with you my collection.

The original form of Easter is a truncated pyramid, denoting the Holy Sepulcher.

How to cook cottage cheese Easter at home? Secrets and tips

There are two types of cooking Easter: raw and custard. We will consider both methods and you will choose a recipe to your liking. But first, a few general tips:

• It is better to choose cottage cheese fresh, dry and homogeneous.
• Before cooking, the cottage cheese is put under oppression to get rid of excess liquid (put it on a colander or sieve, put it on a pan, cover it with something flat on top and put any load on it).

• Then it will be necessary to grind it through a sieve two or three times in order for it to become airy.

• Take cream or sour cream with 30% fat, they will beat better.
• Remove the butter from the refrigerator in advance so that it melts and becomes soft.
• Rinse the raisins and pre-soak for 30 minutes, then rinse again and dry on a towel, I take paper ones.

• As a rule, a truncated pyramid is used. But if not, you can take any other form convenient for you. You can even use a flower pot, the main thing is that excess liquid under the load can flow out through the bottom of the form.

• Easter must be kept under oppression for at least 12 hours in the refrigerator.

Easter without baking - a simple classic recipe

This method is called raw, it cooks faster. This dessert is very tender.

Ingredients:

• Cottage cheese - 500 gr.
• Butter - 200 gr.
• Cream - 150 ml.
• Egg - 2 pcs.
• Raisins - 100 gr.
• Vanilla sugar - 1 teaspoon

1. Separate the yolks and whites. Carefully break the shell in half over the dish and pour the yolk from one half to the other, so the protein will pour onto the dish. Set aside the yolks separately.

2. Rub the yolks with butter.

3. Add grated cottage cheese there and mix.

4. Put whipped proteins, raisins, cream into the mass and mix.

5. Lay gauze in two layers in the pastry box so that the painting gauze goes beyond the edges.

6. Spread the curd mass there, constantly compacting, then cover with gauze on top.

7. Put something flat on top, and a load on top (for example, a jar of water) and refrigerate for 12 hours. Then take out and invert onto a platter.

The whole batch takes very little time. Is it really nothing complicated?

Curd Royal Custard

As you can see by the name, this recipe is prepared in a custard way.

Ingredients:

• Cottage cheese - 500 gr.
• Butter - 200 gr.
• Cream - 100 gr.
• Egg yolks - 3 pcs.
• Sugar - 1 cup
• Raisins, almonds (crushed), candied fruit - 1 tbsp each
• Vanillin - 1 teaspoon

1. Beat egg yolks with sugar, add cream, vanilla sugar and set to boil. Stir constantly until thickened (about 3 minutes).

2. Add butter to cottage cheese and mix.

3. Mix raisins, candied fruits and nuts with the mass.

4. Pour the boiled mass there.

5. We cover the pasochnik with a double layer of gauze and tightly lay the curd mass there.

6. We close the edges, put the load and send it to the refrigerator for 12 hours.

7. Then we turn it over onto a dish, remove the bean bag and gauze, and decorate.

Recipe with boiled condensed milk raw

Unusual recipe. Such an Easter can be a decoration of your table.

Ingredients:

• Cottage cheese - 500 gr.
• Sour cream - 200 ml.
• Butter - 150 gr.
• Boiled condensed milk - 200 gr.
• Boiled egg yolk - 2 pcs.

1. Mix butter with sour cream and add egg yolk.

2. Mix cottage cheese with boiled condensed milk.

3. Combine both mixtures and add the egg yolk.

4. Mix everything into a homogeneous mass.

5. Put moistened and squeezed gauze into two layers in the form. And put a lot in there.

6. We close the top with gauze, put the load in the refrigerator. Deliver in 12 hours. Invert onto a platter and decorate as you like.

Curd Easter with custard creme brulee flavor

Here we need the following products:

• Ryazhenka - 500 ml.
• Kefir - 500 ml.
• Sour cream - 200 ml.
• Egg yolk - 1 pc.
• Powdered sugar - 2.5 tablespoons
• Vanilla sugar - 1 tablespoon

1. Mix kefir, fermented baked milk, sour cream and egg yolk.

2. Stirring, cook over low heat until whey appears. And then transfer the mass to gauze (gauze should be folded in 4 layers) and squeeze all the whey properly.

3. Add powdered sugar and vanillin there, mix.

Video recipe for Easter dessert with no-bake chocolate

A very interesting option, the dessert is stacked in layers.

Raw cottage cheese Easter without eggs

Ingredients:

• Cottage cheese - 500 gr.
• Sour cream - 200 ml.
• Powdered sugar - 200 gr.
• Butter - 200 gr.
• Vanillin - 1.5 teaspoons
• Raisins - 200 gr.

Cooking:

1. Beat grated cottage cheese with powdered sugar, sour cream and vanilla.

2. Add soaked raisins and stir.

3. Put everything in a form with gauze, cover with oppression on top, refrigerate for 10-12 hours.

4. Then invert onto a plate. Easter is ready.

In fact, there is no clearly established framework for Easter cottage cheese recipes. You can add and subtract ingredients and their proportions. The main thing is to observe the basic preparations, and then as the fantasy tells.

That's all for now. I look forward to your comments on which recipe you like. Come visit again.

Hello readers and guests of the blog. Today we will learn the intricacies of making cottage cheese Easter at home. I cannot but touch on this topic, since cottage cheese Easter is a special dessert and an obligatory attribute of the well-known bright holiday.

There are a lot of recipes for cottage cheese Easter, but basically this dish is made without baking, or baked. Therefore, let's take everything in order.

I want to note that for the preparation of this product it is better to have a special pastry box, so you will not need to come up with a shape, plus there will already be symbolic inscriptions “XB”.

Of course, the main thing in this dessert is the preparation of the curd mass. Therefore, for you I have collected the most important tips for cooking Easter cottage cheese. Read carefully, especially if you have never cooked such a delicacy.

1. First of all, for cooking, take fresh cottage cheese, thick sour cream or high-fat cream.
2. Cottage cheese can also be used at home.
3. A prerequisite is rubbing the cottage cheese through a sieve.
4. The pasochnitsa needs to be covered with gauze so that later you can easily remove the Easter itself without destruction. Gauze is best used slightly damp.
5. If you don't have a bean bag, you can use a regular colander.
6. Easter is being prepared under oppression and in the cold.
7. Raisins, dried fruits and candied fruits should be thoroughly washed and dried.

Of course, the most popular option is raw Easter, that is, without baking. I suggest you do everything according to the classic recipe, but with a "twist". For variety and giving a delicate taste and smell, we will prepare a dessert with caramel.

Why do I love this particular recipe? In fact, everything is simple, my husband does not like cottage cheese in any form, but he does not refuse caramel treats. Therefore, for Easter, I definitely make such a dessert.

Ingredients:

• Cottage cheese - 0.6 kg;
• Raisins - to taste;
• Creamy caramel - 200 gr.;
• Butter - 100 gr.;
• Sour cream thick, oily - 1 tbsp.;
• Milk - 0.5 tbsp.

Cooking method:

1. First, prepare the caramel. Take 150 gr. sweets, and leave the rest for decoration. Remove the candy wrappers and place them in a ladle into which pour milk. And do not forget to prepare the raisins in advance by steaming them in warm water.

2. Heat the milk with sweets over low heat until liquid, while constantly stirring the mass with a whisk. The resulting mass will need to be cooled to a barely warm state.

3. While the caramel is cooling, mix the butter and cottage cheese. It is very good to use a blender for mixing.

4. In the process of mixing, add thick sour cream.

5. Now add the caramel mixture to the curd mass.

6. Mix everything and taste. If you are not sweet, add as much sugar as you see fit.

7. Add prepared raisins, gently mix everything with a spoon so that it is evenly distributed.

Be sure to dry the soaked raisins before adding to the curd.

8. Now take the form and line it on the sides with gauze. The pasochnitsa must be placed upside down on a plate with sides. Since whey will be released in the process.

9. Lay out the curd-caramel mixture.

10. Level up and cover with gauze.

11. Put a not very heavy oppression on top and refrigerate for a day.

12. After a day, remove the product, remove it from the mold and remove the gauze.

13. Top with caramel mass from the remaining sweets and sprinkle with multi-colored powder.

As you can see, there are no special difficulties in cooking, but the result will definitely please and conquer you.

How to cook Royal Easter?

And the following recipe refers to the custard version. If you don't know what it is, I'll tell you now.

By the way, do you know why Easter is called royal?

It's simple, because before the kitchen was always divided into peasant and royal. That is, ordinary people ate very simply, but the royal cuisine was distinguished by a variety of dishes. Cottage cheese was considered the best that is in milk. And for a commoner, it was a luxury, and curd Easter was present on the royal table, hence the name, Royal Easter.

Ingredients:

• Cottage cheese - 500 gr.;
• Chicken yolks - 4 pcs.;
• Sour cream 21% - 200 gr.;
• Butter 82% - 100 gr.;
• Sugar - 100 gr.;
• Vanillin - 1.5 gr.;
• Raisins (or other dried fruits, nuts, candied fruits) - 100 gr..

Cooking method:

1. Take raisins and rinse with warm water, then pour boiling water for 20 minutes.

Try not to choose raisins that are too large.

2. Now take a deep cup and use a sieve to wipe the cottage cheese, or chop it in a blender. It is from mashed cottage cheese that homemade Easter turns out to be very tender.

Use cottage cheese fresh and fat, preferably homemade.

3. Enter 4 yolks, sour cream and vanillin into the finished cottage cheese. Stir and add soft butter, which is pre-cut into cubes. Mix everything well or it is best to beat with a mixer. Put sour cream, mix again.

4. Put the prepared mass in a saucepan, but with a thin bottom. Put everything on a small fire and bring to the appearance of the first bubbles, but do not boil. The mass must be stirred so that the curd does not burn.

6. In the meantime, drain the water from the raisins and dry them on a paper towel.

7. Remove the thickened curd mass from the refrigerator and add raisins to it. You can also add candied fruits, nuts. Mix everything well with a spatula or spoon.

8. Take a damp gauze and fold it in half. Put the gauze into the pastry box and put the prepared cottage cheese into it, close the ends of the gauze and press down everything with oppression. Refrigerate for a day or two. Do not forget to put the form in a bowl before sending it to the refrigerator.

9. After the time has elapsed, the royal Easter must be carefully pulled out of the mold and the gauze removed. Then decorate to your liking.

Well, how do you like this version of cottage cheese treats ?! Did you like it?!

Step by step recipe with dried apricots

And now I will show you how you can make this miracle without eggs.

And do not forget that Easter traditionally looks like a truncated pyramid, as it symbolizes the tomb in which the miracle of the Resurrection of the Lord took place.

Ingredients:

• Cottage cheese - 500 gr.;
• Creamy softened butter - 150 gr.;
• Sugar - 200 gr.;
• Fatty sour cream - 60 gr.;
• Dried apricots, raisins - to taste.

Cooking method:

1. Soak dried fruits in warm water, then drain and pat dry.

2. Cottage cheese must be rubbed through a sieve, preferably twice.

3. Then add soft butter, sugar and sour cream to the cottage cheese, mix everything well.

4. Add prepared dried fruits to this mass, mix.

5. Take the form and cover the bottom with gauze. Carefully spread the prepared mixture and smooth on top. Put under oppression, put in the refrigerator for a day. Be sure to place the pasta box in a plate with sides so that the resulting whey does not flow all over the refrigerator.

5. After the time has elapsed, remove the product from the refrigerator by pulling it out of the mold and removing the gauze.

Keeping such a delicacy in the refrigerator must be at least 12 hours, and preferably 1-2 days.

Baked Easter in the oven

To be honest, I didn’t think before that this dessert can be cooked in the oven. But I found a great video recipe, so I'm sharing with you. If you cook, be sure to leave your feedback.

Cooking cottage cheese Easter with condensed milk

Here is another simple recipe, and for a change, add boiled condensed milk. Oh, how delicious it is.

By the way, the technology is basically the same everywhere, do it once, and it will always work.

Ingredients:

• Cottage cheese - 1 kg;
• Creamy little - 1 pack;
• Boiled condensed milk - 1 can;
• Candied fruits - to taste.

Cooking method:

1. Mash the cottage cheese with a fork, or pass through a sieve. Cut a pack of butter into pieces and put in the microwave for a couple of seconds. Put the butter in the cottage cheese and mix the products.

2. Now add boiled condensed milk and vanilla (optional).

3. Add any candied fruits: raisins, dried apricots, berries. Mix everything again.

4. Take the form and line it with gauze in several layers, put it on a plate. Tamp the curd mass well into the mold.

5. Cover with gauze on top and place the load. Remove for a day in the refrigerator.

6. Remove Easter from the mold and remove the cheesecloth, decorate, and enjoy your meal.

Recipe from cottage cheese in a slow cooker

In fact, you can cook any Easter, including different fillings according to your taste and discretion. But now I want to invite you to make it with poppy seed filling, it turns out very, very tasty.

Ingredients:

For Easter:

• Cottage cheese - 400 gr.;
• Sour cream - 170 gr.;
• Butter - 100 gr.;
• Sugar - 100 gr.;
• Eggs - 2 pcs.;
• Vanillin - 1 sachet;
• Raisins - 100 gr.;
• Dried apricots, candied fruits or almond flakes - 70 gr..

For poppy seed filling:

• Poppy - 40 gr.;
• Sugar - 15 gr.;
• Milk - 20 ml;
• Butter or margarine - 8 gr.

Cooking method:

1. Grind cottage cheese in a blender.
2. Beat in eggs and add softened butter, sour cream, sugar and vanilla. Mix everything and beat with a mixer at medium speed for 3 minutes.
3. Take the gauze and fold it several times. Line the bottom of the multicooker pan with it.
4. Pour two glasses of water. And place the bowl with the curd mass inside the multicooker on the grid for the steam bath.
5. Set the temperature in the "multi-cook" program to 120 degrees and bring the water to a boil. Or set the cooking mode to steam.
6. When the water boils, set the temperature to 100 degrees, or turn on the “Milk porridge”, “Soup” mode for 15 minutes.
7. Pour the finished curd mass in cold water and refrigerate for 2 hours.
8. At this time, soak the dried fruits in hot water until they swell, then rinse and pat dry. Roast the nuts in a frying pan.
9. Now let's make the poppy seed filling. To do this, the poppy needs to be ground in a blender. Melt butter and mix with sugar and poppy seeds. Mix everything and wait for cooling.
10. When the curd mass thickens, combine it with raisins and nuts.
11. Take a bean bag and line it with gauze slightly dampened with water. Take the cardboard and roll it into a tube, set it in the middle.
12. Next, lay the prepared curd mass around the cardboard tube.
13. And fill the cylinder with poppy seeds, and then carefully remove the cardboard.
14. Cover the form on top with damp gauze, put the load and put it in the refrigerator for a day.
15. Place the paster itself in a deep bowl so that the whey drains into it.
16. Carefully remove the product from the mold, remove the gauze and decorate as desired.

Here is such an interesting version of custard Easter using a slow cooker.

Cottage cheese Easter according to the recipe from Yulia Vysotskaya

And finally, another cool no-bake option. Everything is laid out on the shelves, well, there are photos. If you do not find vanilla sprigs, then use vanillin.

Ingredients:

• Cottage cheese - 500 gr.;
• Candied fruits - 100 gr.;
• Butter - 90 gr.;
• Sugar - 80 gr.;
• Almonds - 50 gr.;
• Egg - 2 pcs.;
• Cream - 100 ml;
• Vanilla - 1 pc.

Cooking method:

1. Take the cottage cheese and rub it through a sieve.

2. Cut the vanilla pod and take out the grains, add them to the curd.

3. Candied fruits or dried fruits must be washed and chopped.

4. Chop the almonds.

5. Whip the butter with a whisk.

6. Add candied fruits and nuts to it.

7. Now you need to beat the yolks with sugar.

8. And pour the cream into a small saucepan and bring to a boil, but do not boil.

9. Add whipped yolks to the cream. Stirring constantly, heat the mass over low heat until it thickens. Then remove from heat, stir for another 3 minutes, and cool.

10. Put butter with candied fruit and creamy yolk cream into cottage cheese. Mix everything.

11. Line the Easter mold with a double layer of gauze. Put the curd mass tightly enough, covering it with gauze ends on top. Put the load and put it on a saucer, put it in the refrigerator for a day.

12. After the time has elapsed, you just have to pull the product out of the mold, remove the gauze and decorate.

Of course, cottage cheese Easter, and especially among Orthodox Russians, is a must-have table decoration for Easter, along with Easter cakes and. Easter from cottage cheese is prepared easily and simply, and it requires little food, as well as time. The main thing is to choose your type of this dessert: raw, custard or baked. And I wish you bon appetit!! Bye bye!!

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 prepare curd Easter in a cold way (that is, raw Easter), all components are diligently 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!