Easter cottage cheese recipe from our grandmothers. Easter cottage cheese

18.10.2019

Easter cottage cheese is a symbolic dish, and is prepared only once a year for the holiday of Great Easter.

Dairy products have always symbolized strength, wealth and fertility. Therefore, Easter made from cottage cheese, along with and, was necessarily consecrated in and was an integral part of the holiday.

A piece of consecrated Easter, in accordance, was left for women who were due to give birth in the near future.

The process of making Easter from cottage cheese is not very difficult, but they should stand up to several days. Therefore, the hostesses started laying such an Easter dish on Maundy Thursday.

Exists different ways cooking curd delicacies.

Raw Easter is easier to cook, but custard and cooked Easter will have to tinker with, but they are stored longer. In the refrigerator, such Easter lasts up to a week.

In addition, various additives can be put in such Easter holidays, which lead to rapid spoilage of raw products.

Outwardly, any cottage cheese Easter should resemble a four-sided pyramid. This is a kind of personification of Golgotha.

For cooking such a dish at home, a pasochna will come in handy. Such devices are found in the form of a ready-made kitchen utensils made of food grade plastic or silicone.

You can independently make a similar paste box from four boards, as all our ancestors did. On such plates, Easter symbols were carved in the form of the letters ХВ, sprouts or ears, sprouted grain or flowers, an image of a cross or a spear.

Of course, the main ingredient in pasko is cottage cheese, which must be of excellent quality. It is better to look for a quality homemade non-fat product.

In addition, the cottage cheese for Easter should have a uniform structure, be dryish and definitely fresh.

In any case, the cottage cheese will have to be put under oppression before cooking Easter. This will remove excess moisture. The dried cottage cheese must be wiped through a fine sieve. This operation is repeated twice.

Do not use meat grinders or food processor to grind curd. Such methods make it squishy and too viscous.

Having passed the cottage cheese through a sieve, we achieve giving the mass of airiness.

Use only 30% cream for making Easter treats, and butter- natural with high fat content.

Soften the oil before adding it to the dish.

But do not use for this microwave oven or by heating over a fire.

It is better to leave the necessary piece of oil warm in advance so that it becomes plastic.

Homemade eggs will be needed for such a dish. They will give the finished Easter not only an unusual taste, but also a beautiful appearance.

Before using raisins for making cottage cheese pies, it is necessary to rinse, sort out to remove spoiled and ugly raisins, and dry on a dry cloth.

Almonds are peeled and crushed. To easily remove the skins from the almonds, place them in boiling water for 20 minutes.

Ingredients:

cottage cheese 500 gr.;
dried fruits and candied fruits 1 cup;
sour cream 500 gr.;
lemon 1/2 pc.;
condensed raw milk 400 gr.;
butter 150gr .;
sugar 7 tsp

First, remove all dairy products from the cold in the form of cottage cheese, sour cream and butter.

To prepare a dairy piece, place the softened butter together with sour cream in a blender and beat at medium speed. Add the curd little by little and continue to beat.

In the resulting mass, you need to add one 400 gram jar of pre-boiled condensed milk, as well as the zest from half a lemon. For such an Easter zest is needed about one spoon. Squeeze out the juice from the leftover lemon, which needs 2 tablespoons.

We add all the ingredients to the milk mass and continue to beat until the mass acquires a uniform shade.

After that, we can taste the resulting mass. If there is a lack of sweetness, you can add a few tablespoons of sugar, after which you will have to re-kill the mass with a blender.

After that, we begin to deal with dried fruits. For cottage cheese Easter, you can use dried apricots, prunes, and dates. They must be rinsed thoroughly. And if the dried fruits are too large, we cut them into small pieces, which should not be larger than a raisin in size. We do the same operation with candied fruits.

Now you can put candied fruits with dried fruits in the prepared curd mass. At this stage, the blender is no longer useful. Gently mix the curd-fruit mass with a spoon.

At the last stage of preparing Easter, we prepare the pasochny.

If the required form is not available, you can use a regular colander, which must be placed in a saucepan or bowl.

The colander or form must be covered with a fairly thick cloth or gauze folded in several layers.

When covering the shape with a fabric, keep in mind that it is necessary to leave the edges of the fabric that should hang down.

You can pour all the curd mass into the prepared form. After that, we cover the Easter blank with the edges of the fabric, which must be covered from above with a small plate that is suitable in size.

A fairly heavy weight must be placed on top of the plate. You can use a regular three-liter jar filled with water.

To solidify, place the Easter blank in the form in the refrigerator. Sour cream and curd Easter should be in the cold for at least a day. Now you can take the frozen Easter out of the refrigerator and turn it over onto a suitable dish.

After that, we remove the pasochny, remove the fabric and decorate the finished product. On the festive Easter table, Easter cottage cheese is served chilled.

Ingredients:

homemade cottage cheese - 400 gr.;
white sugar - 150 gr.;
cream - 50 ml.;
gelatin - 1 tablespoon;
some vanilla sugar;

homemade milk 1 glass;
dry poppy seeds 1/3 cup;
sugar 5 tbsp

You must first soak the gelatin in warm water. At the same time, we begin to prepare the poppy filling.

If desired, the poppy is chopped with a blender, but whole grains can be left.

The prepared poppy must be thoroughly rinsed and placed in a container. Pour the poppy seeds in a saucepan with warm milk so that the liquid completely covers it. Add a little sugar there and begin to warm up the mass.

Cook the poppy seed filling over very low heat for about 15 minutes. After that, you must close the mixture with a lid and leave until complete cooling poppy filling.

To prepare the gelatin base, heat the prepared gelatin in a water bath. You can also use a microwave oven to dilute gelatin.

Put the grated fresh cottage cheese in a bowl, where we also add gelatin, sugar and cream. Using a blender, beat all the ingredients at medium speed.

We are starting to shape Easter. To do this, cover the prepared pasochny or other form with food film and lightly grease vegetable oil which should be odorless.

Put half of the curd mass into the prepared form. To do this, you can use a cooking syringe. Place our cooled poppy filling in the center. Place the remaining curd mass on top.

We send the Easter blank into the cold, where it must spend at least 5 hours. After our masterpiece has completely solidified, we take out the Easter, remove the film and immediately begin to decorate it.

To do this, you can use vanilla sugar topped with cocoa. Dried fruits and pieces of chocolate are suitable as decoration.

Easter with gelatin

Ingredients:

dry cottage cheese - 500 gr.;
white sugar - 3/4 cup;
softened butter - 100 gr.;
home eggs - 2 pcs.;
gelatin - 30 gr.;
warm milk - 1 glass;
hazelnuts - 4 tbsp. l .;
vanillin - 1 sachet;
raisins - 4 tablespoons;
chocolate - 100 gr.

Previously, we place the gelatin in cold water, where it will have to spend about half an hour.

Homemade cottage cheese must be thoroughly wiped, which requires a fine sieve.

Beat home eggs well with a whisk, adding a little sugar to them. After that, the egg mass can be added to the curd. Combining eggs with cottage cheese, gently mix the mass with a spoon.

Now you can add the remaining sugar, as well as soft butter and vanilla to the curd blank. Gently mix all the ingredients until a homogeneous mass is formed.

To prepare the gelatin mixture, dissolve the gelatin previously soaked in water in warmed milk. Pour the milk-gelatin mixture into the curd mass. After that, you can use a blender, with which we create a fluffy liquid mass from all the ingredients.

At this stage, before forming the Easter blank, divide the mixture into two parts. Add the prepared raisins to one of the parts of the curd blank and stir well. Pour this mixture with raisins into a suitable form.

This blank must be removed in the cold for half an hour.

At this time, we are preparing the second half of the curd blank, for which we add cocoa in powder to it and knead until a uniform shade of the mass is obtained.

After half an hour, we take out the frozen part of Easter from the cold and pour the remaining mass with cocoa on top. We place the resulting masterpiece in the cold again, where it will spend the whole night.

After Easter hardens, you can start decorating it. For such Easter cottage cheese, pieces of chopped chocolate and hazelnuts are suitable as decoration.

Baked easter

Ingredients:

homemade cottage cheese - 600 gr.;
vegetable oil - 1 tsp;
starch - 40 gr.;
white sugar - 7 tablespoons;
chicken eggs - 6 pcs.;
chocolate - 100 gr.;
almonds - 10 gr.;
raisins - 25 gr.;
candied fruits - 25 gr.;
bread crumbs - 1 tablespoon

To remove all excess liquid from the curd, which should be crumbly and fresh, wrap it in cheesecloth.

Then place in a colander and press down on top with a load. Leave the structure for 12 hours. During this time, all excess moisture will leave the cottage cheese, and it will become crumbly and dry.

Soak the raisins in a glass of warm water. After the raisins have swollen, drain the water and mix it with the starch.

Rub the prepared cottage cheese thoroughly through a fine sieve and mix with the raisins.

Divide chicken eggs into whites and yolks. Beat the yolks with a whisk, gradually adding sugar. Pour this mass into cottage cheese and mix thoroughly.

Now he starts making a stable foam from proteins.

For the whites to whisk better, they need to be slightly cooled.

We introduce the resulting foam little by little into the curd mass, trying not to disturb the air structure.

You can start baking. The oven must be preheated to 180 degrees. Grease the form where Easter will be baked with a small amount of oil and sprinkle with breadcrumbs on top. Put the curd mixture in a mold, and stir in the oven for at least an hour.

After baking, Easter is not taken out of the mold, but covered with a cloth and allowed to cool. You can remove the baked Easter cottage cheese from the mold only after it has cooled completely.

Chocolate melted in a water bath is used to decorate this Easter. Almond petals and chopped candied fruits are placed on top of the chocolate. If desired, candied fruits can also be added to the curd mass before baking.

Royal Easter from cottage cheese

Ingredients:

homemade cottage cheese - 500 gr.;
chicken eggs - 3 pcs.;
butter - 100 gr.;
sour cream - 250 gr.;
icing sugar- 100 gr.;
candied fruits - to taste;
raisins - to taste;
almonds to taste.

Dissolve the butter over low heat in a thick-walled saucepan. After softening the butter, add the cottage cheese grated through a sieve to it. The resulting mixture is quickly mixed with a wooden spatula until a liquid mass is obtained. At this stage, add sour cream to the saucepan and continue stirring.

Without removing the pan from the heat, add one egg at a time. We continue to cook the curd blank over very low heat.

It is necessary to constantly stir such a mixture to prevent burning. It is necessary to warm up the mass before boiling.

Immediately after the first signs of boiling appear, place the saucepan with the curd mass in ice water.

When the cooked workpiece cools down, it is necessary to continue stirring it. When the mass has cooled, you can add powdered sugar and vanilla into it. After mixing all the ingredients, we leave the resulting mass to rest for 10 minutes.

Now you can start shaping Easter. To do this, moisten a suitable shape with water and cover with a thick cloth so that its edges hang down a little. We shift the boiled curd mixture into a mold, cover it with the edges of the fabric and press down on top with a load.

In the cold, such a boiled Easter should spend at least 12 hours.

Keep in mind that whey will drip from the workpiece during cold storage. Therefore, it is better to put the form in some container.

Carefully remove the finished Royal Easter from the mold and remove the fabric from it. For decoration royal boiled Easter, you can apply slices of nuts, raisins and marmalade.

Any Easter made from cottage cheese has a unique taste. Considering that such a delicacy is prepared only once a year, both children and adults look forward to such Easter treats.

Easter, cooked and decorated with love, will be a wonderful decoration of the Easter table and the best treat for family and friends, whom do not forget to please the little ones.

Easter is one of the brightest and most long-awaited holidays of the year, for which people begin to prepare morally long before the holiday itself. What to say about the most different dishes who are preparing for the celebration of the Resurrection of Christ. Undoubtedly, there are traditional dishes, which are prepared in almost every home the day before, among which it is necessary to highlight Easter cottage cheese. It is extremely tasty and healthy dish as its main ingredient is cottage cheese. Almost every housewife knows how to make Easter from cottage cheese.

What is needed to make cottage cheese Easter

- This is a fairly simple dish to prepare, because in addition to the ingredients, it does not require any special items. In its method of cooking, Easter from cottage cheese can be similar to pudding to many, although it depends directly on the method of preparation.

All you need to make Easter cottage cheese is:

pasochnitsa in the form of a bucket or pyramid. It is best to use wooden Easter for these purposes, although the modern kitchen utensils market offers cheaper options for pasochny - plastic;

a sieve for wiping cottage cheese or a blender, which will beat the cottage cheese until a uniform consistency, and also give finished product some airiness and lightness;
gauze for laying out cottage cheese in a pasochny;
containers for whipping cottage cheese and kneading the base for Easter.

In addition to the main ingredients, you can also choose a variety of additives in the form of nuts, raisins, chopped marmalade, candied fruits, etc.

When preparing Easter cottage cheese, it is very important to follow the cooking algorithm of this dish so that it turns out tasty, light and beautiful, because it is still a festive dish.

How to cook cottage cheese Easter

There are several types of cottage cheese easter:

custard;
raw;
boiled.

It goes without saying that the easiest way to make curd cheese is to cook raw Easter. It is prepared as easy as shelling pears - cottage cheese is ground with other ingredients, laid out in a mold and kept in a cool place for more than 10-12 hours.

Ingredients:

1 kg of cottage cheese
5 eggs
200 g butter
200 g sugar
400 ml 10 or 20% cream
various additives 100 g each - nuts, raisins, candied fruits
vanilla sugar.

Cooking method:

Grate cottage cheese through a sieve or beat well in a blender.
Soften the butter and add it to the curd.
Beat eggs with sugar separately, then add cream, vanilla sugar. This mixture must be heated over low heat until the mass begins to thicken. Turn off heat and cool slightly.
Grind the additives into the desired pieces and add to the curd. Add here a mixture of eggs, cream, sugar. Mix everything well.
Cover the pasochny with gauze and put the cottage cheese here, cover with gauze and press down with something heavy, you can use a full bottle of water.
Place the cottage cheese Easter in a cool place and keep it under load for 10-12 hours.
Before serving, turn the cottage cheese pasta on a flat dish and decorate with additives if desired.

The method of preparing boiled cottage cheese Easter is very similar to the previous cooking method, but before adding sugar to the mixture of cottage cheese, it is first brought to a boil over low heat. In principle, the egg mixture from the previous recipe is simply boiled without sugar, which is better replaced with powdered sugar.

Chouxed Easter is also not very different in the way of cooking, but in this recipe it is very important to brew all the ingredients consistently:

first need to stir egg yolks with sugar, add milk here on the ground and brew the mixture over low heat until it thickens completely;
add butter and all the desired additives to the mixture of eggs and milk;
grate cottage cheese through a sieve and add to the previously prepared mixture, it is better curd dough beat with a blender;
custard cottage cheese Easter must also be laid out in a pasochny and placed in the refrigerator for 10 hours.

To make the cottage cheese Easter, light and delicate in taste, it is necessary to choose the right cottage cheese - fatty and not grainy, it is better not squeezed slightly. If cream is used in the recipe, then it must be fatty - at least 30%, and if the cream is replaced with milk, then it must be whole.

Video: How to make Easter from cottage cheese.

Easter cottage cheese can be served on the table as a dessert, although it is unlikely that any of the guests or family members will refuse it. It is necessary to store this dish under cover, for example, with a stretch wrap, as it tends to dry out, which will ruin the taste of the dish itself.

In addition to the garnished cake and colorful eggs on festive table be sure to put Easter - an airy dish of cottage cheese.

Easter can be sweet and salty, raw or boiled. Unlike ordinary cottage cheese desserts, Easter is an expensive dish. Only the highest quality products are suitable for its preparation, and they are needed in large quantities.

You also need to be patient, because Easter is done slowly, adhering to the requirements specified in the recipe.

The subtleties of cooking

Before you start cooking Easter, you need to purchase a pasochny - a collapsible form, consisting of four boards, which are fastened together. You can also buy a plastic bag in stores. In the assembled form, the forms for the api represent a truncated pyramid.
Easter can be done in ordinary saucepan... But in this case, it will be necessary to drain the serum that has appeared on the surface several times. You can also use a new ... flower pot. It is lined with a thin cloth, filled with curd mass and placed on a saucepan, into which the released whey will be drained.
For Easter, you need to take only the best cottage cheese. It should be soft, homogeneous, dry. To get rid of excess moisture, it is put under oppression before use.
Cottage cheese for Easter is rubbed twice through a sieve. Those housewives who chop it through a meat grinder do the wrong thing. The curd passed through a sieve is airy and soft. And cottage cheese, chopped in a meat grinder, turns out to be wrinkled and viscous. Of course, you can cook Easter from it, but its quality will be much worse.
The eggs should be fresh, as some recipes go raw for Easter. Before using them, be sure to wash them in warm water so that the dangerous pathogenic microorganism - salmonella - does not get into the dish.
If cream is indicated in the recipe, then it should be 33% fat so that it whips well. Cream of lower fat content can be taken if you do not need to whip it during cooking.
Butter in Easter should only be real, not a spread.
Candied fruits, raisins, nuts, zest are put on Easter. It is flavored with vanilla, cinnamon, cardamom, star anise. The spices must be carefully chopped and sifted through a sieve.
In all recipes, large proportions are indicated, since the jar must be filled to the top with the curd mass.

Easter raw

Ingredients:

cottage cheese - 2.5 kg;
sour cream - 250 g;
butter - 200 g;
sugar - 200 g;
salt to taste.

Cooking method

Combine the softened butter with sugar and mash it white.
Add sour cream and grind until the sugar is completely dissolved.
Put the mixture in grated cottage cheese, salt. Mix everything thoroughly.
Moisten a large fine cloth napkin or cheesecloth folded in four layers with water, squeeze thoroughly. Cover the shape by making nice folds. The ends of the fabric should hang over the edge.
Fill the jar with the curd mass to the top. Cover future Easter with the ends of the fabric.
Place the mold in a deep saucepan. Put oppression on top of it.
Refrigerate for 12-24 hours. During this time, all the whey will come out of the curd.
The next day, remove the oppression, remove the lid, unscrew the edges of the napkin. Tilt the form onto a dish, carefully free Easter from it.

Easter creamy excellent

Ingredients:

dry cottage cheese - 800 g;
butter - 500 g;
yolks - 5 pcs.;
sugar - 400 g;
vanillin;
cream 33% - 300 ml.

Cooking method

Rub the cottage cheese twice through a sieve.
Put sugar, yolks and softened butter in a bowl. Add vanillin. Rub everything thoroughly until smooth.
Combine this mass with cottage cheese.
Beat the cream with a blender and add to the curd mixture. Mix gently.
Put the prepared mass in a pasochny or in a mold lined with a damp cloth (gauze).
Put the oppression on top and refrigerate until the next day.
Turn the finished Easter onto a dish and free it from the mold.

Custard Easter

Ingredients:

cottage cheese - 1.6 kg;
yolks - 10 pcs.;
cream - 300 ml;
vanillin;
sugar - 500 g;
butter - 400 g.

Cooking method

Pour the cream into a saucepan. Add sugar, vanillin and yolks. Mix everything thoroughly with a whisk and put on fire.
Stirring constantly, bring to a thickening over low heat, but make sure that the mixture does not boil, otherwise the yolks will cook.
Pour the mass into another bowl. Place the container in a bowl filled with cold water... Add butter, cut into chunks. While stirring with a whisk, cool the mixture.
Rub the curd twice through a sieve and combine with the custard.
Stir until smooth.
Cover the mold with a damp cloth or four-fold gauze. Fill it with curd mass. Cover the future Easter with the edges of the fabric and put oppression on it.
Refrigerate for 12 hours.
Transfer the prepared Easter custard to a flat dish.

Chocolate Easter

Ingredients:

cottage cheese - 1.2 kg;
sugar - 400 g;
butter - 400 g;
chocolate - 200 g;
cream - 200 ml;
vanillin.

Cooking method

Rub dry cottage cheese twice through a sieve.
Add softened butter to it and rub well.
Pour in the cream.
Grate the frozen chocolate and combine with the rest of the ingredients.
Add sugar and vanillin.
Mix everything thoroughly until smooth.
Prepare the mold and fill it with the curd mass.
Put down oppression. Refrigerate for 24 hours.
Put the finished chocolate Easter on a flat dish.

Easter with candied fruits

Ingredients:

cottage cheese - 1 kg;
eggs - 5 pcs.;
butter - 200 g;
20 percent cream - 400 ml;
sugar - 230 g;
candied fruits - 200 g.

Cooking method

Rub the curd twice through a sieve.
Put in soft butter and rub everything together.
Add candied fruits, cut into small pieces and stir.
Combine eggs with sugar and beat with a mixer.
Pour in the cream, stir and put on low heat.
While stirring, heat the mixture until it thickens. But don't boil!
Put the saucepan with the cream in a bowl of cold water and cool, not forgetting to stir, so as not to form a film.
Combine the cooled mass with cottage cheese.
Put it in a form prepared according to all the rules. Put oppression on top. Refrigerate for 24 hours.
Remove the finished Easter with candied fruits from the mold by placing it on a flat dish.

Easter with almonds and raisins

Ingredients:

cottage cheese - 1.6 kg;
eggs - 9 pcs.;
butter - 200 g;
icing sugar - 800 g;
almonds - 100 g;
sour cream - 250 g;
raisins - 150 g.

Cooking method

Rub the cottage cheese twice through a sieve.
Add sour cream and stir.
Put soft butter in icing sugar and rub until white.
Continuing to grind the mixture, add eggs one at a time.
Combine it with cottage cheese, chopped almonds, and washed raisins.
Put it in a pasochny, put the oppression on top and put it in the refrigerator for 12 hours.
Gently turn the finished Easter with almonds and raisins onto a platter.

Easter with cool yolks

Ingredients:

cottage cheese - 1.2 kg;
butter - 400 g;
eggs - 15 pcs.;
cream 33% - 750 ml;
icing sugar - 300 g;
vanillin to taste.

Cooking method

Hard boil the eggs. Separate the yolks from the proteins and chop.
Rub dry cottage cheese twice through a sieve along with the yolks.
Combine with soft butter and rub well.
Mix cream with powdered sugar and beat with a mixer.
Knead all ingredients thoroughly until smooth.
Put the curd mass into a prepared pasta box or other form. Put oppression on top. Refrigerate for 12 hours.
Transfer the finished Easter with cool yolks to a dish.

Note to the hostess

Almonds are put peeled for Easter. To remove the skin from it, the kernels are poured with boiling water and left for half an hour. Then the almonds are dried and crushed.
The finished curd mass can be whipped with a blender before putting it into a pasochny.
Easter can be cooked without added sugar by adding salt to taste. In this case, no vanillin is added.

Greetings, friends, and we continue to prepare for the bright day of Easter. This holiday has been loved by all peoples for many centuries, and in fact, not only Christians revered it. Today I want to touch on the theme of the festive table, because after Lent, there have always been many delicacies on display, because people really wanted to break the fast as quickly as possible. And, of course, it was attended not only, but Easter cakes and Easter became the main kings of the table.

If you are surprised that I share these two concepts, then I will explain that Easter cakes are flour baked goods, and Easter is made from curd mass.

In my childhood, no one made such desserts, but I already gave birth to a child when I tried this delicacy! Therefore, I was incredibly interested in whether it is difficult to prepare this treat., So I plunged headlong into this topic.

Now let's tell you what kind of curd Easter there are. They are divided into raw, boiled and baked. According to the preparation method.

It is stored raw very little, so it is better to do it before a bright day at night, and you need to eat it within 3 days. Boiled remains fresh for seven days, it is also called custard. But baked or "red" has the least demand, but I will still give you its recipes.

So, since ancient times, every Easter was awaited with impatience and reverence, because with the arrival of spring, milk, butter and sour cream began to appear among the peasants. Before that, the cows stood on a spree and waited for the calves. Now we are used to the fact that the stores are full of any dairy products, but before it was anxiously awaited. Most of the milk was given to the royal table, so for the peasants such a delicacy was a delicacy.

The recipe that I will now tell you is traditional with the brewing of a curd mixture. Today in the article I will talk about two brewing options. The most common is this one, when the finished curd mass is warming up. But, in order not to get ahead of ourselves, let's start cooking.

Ingredients:

1 pack of cottage cheese (250 g)
2 eggs
50 g sugar (2 heaped tablespoons)
75 g butter
2 tbsp thick sour cream
Lemon zest

1. Separate the whites from the yolks, combine the yolks with sugar and grind.

2. Now mix the curd with butter and sour cream.

3. Rub the zest on a grater. Then we combine all the ingredients and beat well with a whisk or mixer to make the mass more airy.

4. Now the curd needs to be boiled. To do this, put the container with the mixture in a pot of water on the stove and start stirring so that the mass is completely warmed up.

For the first ten minutes, the mixture only melts, do not stop stirring it. Brewing takes another 20 minutes, at which time the base thickens a little. Yes, this process is quite lengthy.

Once the mixture turns yellowish, the mixture is ready.

5. It is necessary to put it in the cold for a couple of hours or put it in a saucepan with cold water, stirring to prevent stratification of the mass.

6. We put the base in the mold on wet gauze and put the oppression.

So she was left to infuse for two days, but now it takes from 12 to 48 hours. Usually, even a night is enough for all excess moisture to come out, and the mass becomes denser.

Now I'll tell you about the form itself, or it is also called a sandbox. Since ancient times, these were wooden planks in the shape of a truncated cone, as they symbolized the Holy Sepulcher. On the sides were carved symbols in the form of the letters ХВ, which means "Christ is Risen", as well as a cross, an egg, birds or sprouted grains. Which symbolizes new life.

Now on sale such forms are rarely found from wood, they are solid from food grade plastic, and there are soft silicone ones.

But, if you can lay out the symbolism, for example, with confectionery sprinkles, then it is difficult to give a truncated shape without a shape. Therefore, I advise you to look for it or do it yourself.

Tsar (custard) Easter cottage cheese with raisins

This delicacy was called the royal treat not only because in most cases it was present on the tables only of the rich nobility, but also because very expensive ingredients were used in the filling - raisins, dried apricots or dried berries, such as cranberries. And also spices were brought from overseas countries, which were so expensive that they were available only to the king, I am now talking about cinnamon and vanilla. Of course, for a simple peasant it was a luxury, but there is nothing to say about serfs.

In this recipe, we will approach brewing in a non-standard way, but the result will also be excellent.

Ingredients:

Milk - 2 liters
4 eggs
Sour cream - 400 g
Butter - 200 g
Sugar - 250 g
Vanilla sugar - 1 pack (8g)
Lemon juice - 1 tablespoon
Raisins - 100 g
Dried apricots or candied fruits - 100 g

1. Find a container with a thick bottom, into which we pour all the milk and put it on the stove to boil.

2. While the milk comes up, drive in eggs, sour cream, lemon juice and mix until smooth.

3. As soon as the milk boils, pour our egg mixture into it in a thin stream.

4. Bring this mixture to a boil, stirring constantly. The whey and grains will separate. Leave the container to cool for one hour.

5. In the meantime, we will deal with dried fruits, we have raisins today, fill it with warm water.

6. Now let's ditch the curd and get rid of the unnecessary whey.

Cover the sieve with gauze folded three times. Let's pour out our base. If you do not have the opportunity to hang the cottage cheese, then put a small press on it, so more whey will drain.

7. After an hour, take out the cottage cheese and add simple and vanilla sugar and very soft butter to it.

8. Now we begin to grind this mass until smooth. This can be done with a spoon, pusher or blender.

See that the sugar is all dissolved. If for you to wait for this process for a long time, then take powdered sugar.

9. Mix with dried fruits and candied fruits. You can add nuts, chocolate, cookies or orange peel who loves what.

10. Now we begin to shape the Easter itself. Someone will take a special uniform, but what if you don't have one?
Then take a flat plate, cheesecloth, a sieve and two sticks from sushi or for a kebab.

Put the sticks on the plate parallel to each other, a sieve is placed on them. Lay the gauze in two layers in a sieve to make it easier to get it out.

It is better to boil gauze so that it does not smell like a pharmacy.

11. Then we put the curd base in this form. We tie the edges of the gauze, put a flat plate and bend at least 1 liter. This will leave more extra serum, and the shape will turn out to be denser.

After an hour, you can get a treat. To do this, remove the oppression, turn the mass onto a plate. And carefully remove the gauze. It remains only to decorate this beauty.

This dessert tastes a bit like ice cream.

Delicious caramel recipe with boiled condensed milk

Oh, and now there will be variations on the theme of Easter, because modern housewives have a lot of all sorts of additives and available spices in store. For example, take boiled condensed milk, it will add caramel flavor to the curd, and will also give a pleasant beige color.

Not only dried apricots, which we will use in the recipe, but also prunes go well with condensed milk.

All products for the preparation of this delicacy must be room temperature.

Ingredients:

Butter - 100 g;
Cottage cheese - 300 g;
Sour cream - 100 g;
Boiled condensed milk - 200 g;
Dried apricots - 40 g;
Walnut - 40 g.

1. Put sour cream, condensed milk, cottage cheese and butter in one container. Beat this mixture well with a whisk or blender.

2. Dried apricots need to be poured with boiling water to make it soft.

3. Finely chop dried apricots and chop nuts. And we put them in the base.

4. Mix everything and start preparing the mold.

5. Put the gauze in two layers in the sandbox so that there are no folds, otherwise they will all be printed on the sides.
We put the mold in a bowl so that the bottom of the mold does not touch the bottom of the bowl and the mixture does not absorb the whey that will be released again. We set oppression on top. We put it in the refrigerator for a couple of hours, periodically looking inside and draining the serum.

6. Then gently turn the mass over.

7. Remove the mold and discard the gauze.

You don't even need to decorate such beauty.

How to cook dessert in the oven?

Now it's your turn to give you a baked Easter recipe. It is not so common, but it is also very tasty. In the process of processing with hot temperatures, the cottage cheese acquires a brownish tint, for which this method is popularly called "red".

I really liked this recipe, it seems that the delicacy turns out to be some kind of airy.

A simple recipe for ordinary Easter with gelatin for home

V conventional recipes, when we are preparing raw or custard Easter, we always have to put the form in the container, because the cottage cheese continues to give away the whey, if it is not removed, the dessert will not keep its shape and will become too liquid. But this process takes time, usually from 12 hours .. For those who have every second counting, I suggest adding gelatin to the mass.

With the gelatinous mixture, you do not need to put any gauze and drain the serum, because it simply will not form. Therefore, you can use absolutely any form, both a symbolic sandbox and silicone options for baking.

Ingredients:

Cottage cheese 600 g
Sour cream 125 g
Butter 50 g
Powdered sugar 1 glass
Vanilla
Cream 30 grams
Candied fruits to taste
gelatin 20 g

1. First of all, fill the gelatin with warm water so that it swells.

2. We begin to grind the curd grains, it is better to do this with a spoon through a sieve, then the consistency will be more delicate and airy, but if you do not have time for this, then beat it with a blender.

3. Put sour cream, powder, butter and sour cream into the grated mass, beat this mixture well.

4. Now we return to gelatin again. We melt it in a water bath so that all the grains melt. But do not boil, otherwise it will lose all its properties.

5. Pour the gelatin into the mass and beat again.

6. We take any shape and lay out the base in it, if you have Silicone molds, then you do not need to put gauze, and if it is ordinary, then you need so that later you can easily pull out the mass.

Gelatin hardens in two hours, so this time, leave it to stand in the refrigerator.

How to make a base without eggs?

Raw pies are mainly prepared without the use of eggs, someone simply cannot stand them, and someone is afraid to eat food unprocessed at high temperatures. Therefore, there is a recipe for a curd delicacy with sour cream and butter. Of course, we will add candied fruits and raisins, because our children love such desserts so much, and when they are also smart, they are simply swept off the plates.

Ingredients:

600 g cottage cheese
200 g sugar
2 bags of vanilla sugar
150 g sour cream (20%)
120 g butter
60 g raisins
60 g walnuts
60 g candied fruits

1. Put vanilla sugar and sour cream in sugar. Stir well so that the sugar is completely dissolved.

2. Rinse and soak the raisins.

3. Now we begin to mix the sour cream mass with cottage cheese with a blender. Add softened butter to it and mix again.

The tastier the butter you have, the tastier the end result will be.

4. In this homogeneous mixture, add the raisins, from which all the liquid, candied fruits and chopped nuts were previously drained.

5. Then we take a deep bowl, put a mold in it, which we cover with two layers of gauze.

In order not to spoil the appearance and the letters XB, then try to put the folds of gauze in the corners of the form.

6. We fill the form with curd mass. We wrap the edges of the gauze and put a press at least 1 liter.

And drain the whey from the bowl for a couple of hours. It remains only to remove the form and decorate the treat itself.

Curd dessert in a slow cooker

So, I invite you to watch a video, which describes in detail which program you need to choose in order to brew a curd base.

It's great that now there are a lot of affordable household appliances that free up a lot of time for us, absolutely not affecting the taste of the dishes.

Raw striped cream cheese Easter with candied fruit

I also liked the unusual serving of raw Easter with chocolate. In the recipe, you need to take exactly two bars, but they can be replaced with cocoa. And for those who don't respect cocoa bean products, just take syrups and jam. It will also turn out very nicely.

Ingredients:

500 ml cream 33 - 40%
600 g of cottage cheese
2 dark chocolate bars 100 g.
butter 120 g.
icing sugar 200 g
1 cup of a mixture of candied fruits, dried fruits, raisins

1. Pour 125 g of cream into a separate bowl, into which we break both chocolate bars. We put this mass on the stove on water bath until the chocolate is dissolved.

2. We take two containers, into each of which we will grind an equal amount of cottage cheese.

3. Finely chop candied and dried fruits.

4. Divide 120 g of soft butter in half and put half in each container with cottage cheese, also divide candied fruits.

5. Now whisk the remaining cream until strong peaks. The cream must be chilled.

6. Put three tablespoons of powdered sugar in each bowl.

7. Now pour the melted chocolate and a third of the whipped cream into one part. Put the remaining cream in a bowl without chocolate.

8. Beat each mass well until smooth and begin to put in a mold.

We take a sieve to drain the excess serum, put wet cheesecloth in it. Now we fill the sieve with curd bases in turn. First the white layer, then the chocolate layer, etc.

9. Put the press on and put it in the refrigerator overnight.

10. In the morning we take out Easter, turn it over onto a plate from a sieve and carefully remove the gauze. It remains only to decorate it.

To ensure that your actions always lead to the expected result, let's look at a few nuances. Compliance with them will allow you to avoid unpleasant disappointments and always give delicious treat on this bright day.

So, we always take only fresh products.
The curd must be dry. If you buy this product, then it does not need additional settling, and if you do it yourself, then it is better to hang it for 4 hours over a saucepan so that the excess serum is glass.
To create a delicate and airy dessert consistency, grind the base through a sieve. This will break the lumps that could be felt in the delicacy.
You need to take thick sour cream so that the spoon stands, then the consistency of the mass will please you, usually 20% of the product is used for this.
You can cook cottage cheese from any fermented milk product and also from milk. By the way, it was previously appreciated from milk above the rest, because it turns out to be softer and less grainy.
To give different shades, they take home dyes: turmeric, beet juice, greens.
For those who cannot eat sweet food, I can suggest making it with herbs and garlic. To do this, take any of the above recipes and remove the sweet fillings with spices and granulated sugar. Instead, add salt, chopped herbs and garlic juice.
In order for the dessert to get out of the mold well, before putting the mass in it, you need to put gauze or dense fabric into it.

What should you do if Easter is very runny?

So, we made this wonderful dessert and then I hear that someone got a curd Easter too liquid, even after brewing. Have you ever had such cases? This could be due to the fact that they took homemade cottage cheese too "raw" or shifted oils and sour cream. But this problem is definitely solvable, it will only take a little more time, do not worry, we will not throw anything away.

Here are tips on how to remove excess liquid from the curd mass:

Add a spoonful of melted gelatin, put the mixture in molds and remove in the cold until the gelatin completely solidifies, it will take in excess moisture. It can be replaced with agar agar.
You can put the base in double gauze, tie the ends and hang over the container for half a day so that the excess serum is glass.
Or place already ready mass in the form under oppression until the morning. Checking it periodically and draining any unnecessary fluid that is released.

This is exactly how it should work out.

For those who are preparing for this bright day, I propose to do it with the children and, using their example, explain why this holiday is so revered and joyful for people.

Easter cottage cheese is an integral attribute of the festive table for the bright Easter holiday. But this dish is not as popular and not as common as or. It seems to me that this is due to the fact that most housewives think that cottage cheese Easter complex recipe... After all, surely such a yummy is difficult to cook.

But in reality, this is not at all the case. There are even recipes that don't require baking. So they don't require a long stay in the kitchen. The only thing that you definitely cannot do without is without a pasochny - a special shape in the form of a truncated trapezoid, which symbolizes the Holy Sepulcher.

Pasochnits can be bought at the store without any problems. They can be made of wood or plastic, and inside they have special recesses that form the letters XB and other ornaments on Easter.

The material of the pasochny does not matter, it does not affect the final look of Easter.

Let's see in what interesting ways you can cook such a wonderful dish as Easter cottage cheese (pasca).

A simple recipe for custard Tsar's Easter with raisins and dried apricots

Let's start with the most popular recipe Royal Easter... Its name, as it received for the content of a large number of nuts, which in the 18th century could only be afforded by wealthy people, and similar dishes could only be found on rich tsarist tables.

Ingredients:

Cottage cheese - 500 g
Eggs - 2 pieces
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
Form for Easter, height 20 cm

Preparation:

1. Pour boiling water over raisins and dried apricots and leave for 20 minutes. Dried fruits should soften and soften, after which dried apricots should be cut into small pieces.

2. Put the cottage cheese in a small saucepan (which can then be put on the fire) and interrupt with a blender or simply pass it through a meat grinder to get 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 curd and mix together until smooth.

4. Put the saucepan on low heat and bring the 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.

As it warms up, the curd will soften and by the time it is ready it will resemble sour cream in consistency.

Ready cottage cheese should be placed directly in a saucepan in a deep bowl of cold water and beat with a whisk until it cools down to room temperature. Then add dried fruits and nuts and mix again.

5. Take the pasochny, put it on a flat plate with a narrow top and spread with one or two layers of gauze.

6. Fill the form with curd mass, cover the edges of the gauze. Then we put a saucer on the base of the future pyramid, and put on top liter jar with water so that it acts as a press.

7. We put this whole structure in the refrigerator overnight so that the glass will have excess liquid.

You need to keep Easter under pressure from 8 hours to 2 days

Then we take the 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 nuts or chocolate chips.

How to cook egg-free cottage cheese with gelatin and poppy seed filling

If you don't run the risk of messing with not fully heat-treated eggs, then they can be excluded from the recipe, but no less delicious sweetness can be prepared.

Ingredients:

Form for easter
Cottage cheese - 700 g
Sugar - 300 g
Walnuts - 50 g
Raisins - 50 g
Poppy - 100 g
Cream - 100 g
Milk - 250 ml
Gelatin - 1 tablespoon
Vanilla sugar - 10 g
Water - 1/2 cup

Preparation:

1. Pour the gelatin into a small bowl and add a little water at room temperature to it. Water is needed 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 little 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 dissolves completely. Then immediately remove the pan from the stove.

2. In a separate deep bowl, combine the cream with vanilla sugar and half the cooked regular sugar. Pour gelatin there and start adding cottage cheese in portions, interrupting it with a blender.

3. Go to poppy filling... The poppy must first be chopped with a blender or in a coffee grinder. For further cooking, we need a saucepan. We pour chopped poppy into it, pour milk and add 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 the sweet sticky poppy mass will remain in the pan.

4. We put it on a plate and, while it has not cooled down, add raisins washed in boiling water and dried with a towel.

There is no need to pre-soak the raisins, the point is that it will absorb all the moisture remaining in the poppy 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. Take the Pasobox and place it with its narrow top on a flat plate. We lay out the walls of the pasochny with damp gauze folded in half.

After lining, a sufficient amount of gauze should still hang from the passbox so that it can completely cover the base of the passbox

7. Put the curd mass in the jar so that it is half full. Then we put a layer a couple of centimeters thick on the inner walls so that the center of the pasochny remains empty. We will put the poppy filling there.

8. Fill the resulting cavity with the filling. We do this carefully so as not to damage the curd edges.

9. Seal the tray with the rest of the curd and cover the base with gauze. Then we put a saucer on the base, and a 1-liter jar of water on top. And under such oppression, we leave Easter in the refrigerator overnight, so that the curd is compressed, and all the excess liquid flows out.

10. The next day we take out the pasochny, 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 according to the classic recipe with candied fruits from Julia Vysotskaya

For fans of Yulia Vysotskaya, I found her video on how to cook cottage cheese Easter in cream with candied fruits. The video, as always, is very interesting and informative.

Curd caramel easter without baking with boiled condensed milk

If you want to diversify the festive table, then you can very much prepare a wonderful caramel Easter. A caramel flavor is given with the help of ordinary boiled condensed milk. So the recipe doesn't get any more complicated.

Ingredients:

Butter - 100 g
Cottage cheese - 300 g
Sour cream - 100 g
Boiled condensed milk - 200 g
Dried apricots - 40 g
Walnut - 40 g
Pasochny container with a volume of 0.5 l

Preparation:

1. Put butter, cottage cheese, sour cream and condensed milk into one bowl and turn everything into a homogeneous mass using a blender.

2. Soak dried apricots in boiling water for 10 minutes, then dry with a paper towel and cut into small pieces.

Dry the walnuts in the oven and grind them too.

Add the chopped ingredients to the curd mass. Mix well.

3. Place the paste with its narrow top on a flat plate and line its walls with damp gauze folded in two layers.

We try to prevent the gauze from forming folds on the walls, which will be printed on the curd

4. Close the base of the pasque with gauze and install a jar of water or other suitable utensils capable of pressing on the curd without touching the walls of the pasque. This structure should be left in the refrigerator for 12 hours.

Remember to periodically check 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

You can also bake curd sweetness. Of course, you cannot put a pasochny in the oven (if it is plastic), so we will cook in standard cylindrical forms.

Ingredients:

Curd% - 1 kg
6 proteins
6 yolks
Sour cream - 1 glass (250 ml)
High fat cream - 100 ml
Semolina - 1 tbsp
Starch - 1 tablespoon
Baking powder - 1 tsp
Lemon juice - 1 tablespoon
Dried fruits - 100 g
Sugar - 180 g
Vanilla sugar, ground nutmeg, cardamom, cinnamon - optional

Preparation:

1. First of all, you need to grind the curd through a sieve or interrupt with a blender, and combine the yolks with half of 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 also send lemon juice there, a couple of bags of vanillin and, if desired, half a teaspoon of nutmeg and cardamom. We mix.

Put cinnamon and dried fruits in the resulting mixture and mix well again.

3. Take the cooled 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 egg whites into the curd mass and mix gently with a spoon.

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 baking dishes, line the bottom and walls of the forms with parchment paper and fill them with curd mass to 3/4 of the height. Cover the molds with foil, place them on a baking sheet with high walls and pour ordinary water into the baking sheet half its height.

6. We put the baking sheet in the oven, preheated 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. After removing the molds from the oven, Easter cannot be taken out for another 30 minutes until they have completely cooled down. The curd is heavy and can settle if taken out too early.

7. When curd 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 would like to think that I have allayed your concerns about preparing such a wonderful holiday dish like Easter cottage cheese.

And I have everything for today, thanks for your attention.