A quick recipe for simple raw Easter cottage cheese. Cottage cheese Easter recipes and photos

Good afternoon, dear readers and guests of my blog!

We are beginning to prepare for Orthodox Easter, which falls on April 8 this year. Orthodox Christians keep strict Lent and they only eat Lenten dishes no eggs, milk or meat. If you also fast, then I suggest you look here. Delicious salads, main courses and desserts will delight both fasting people and people who are on a diet.

It is known that Lent ends with a huge holiday - the Resurrection of Christ or, otherwise called, Easter. Traditionally, on the eve of the holiday they paint chicken eggs, bake Easter cakes and pies and make Easter cottage cheese.

How to beautifully color eggs and bake them delicious Easter cakes We'll find out soon, but today I'll focus on a delicious cottage cheese dish. There are a lot of variations and there is plenty to choose from to suit your taste. They prepare delicious treats from cottage cheese with the addition of candied fruits, raisins, and poppy seeds. You also need a form. Ordinary glass bowls can serve, but much more Easter is more interesting looks cone-shaped.

They help give it this shape special molds- beekeepers. They can be inexpensive plastic or more expensive ones made of wood. The walls are usually decorated with beautiful ornaments and the letters ХВ - Christ is Risen.

That's all the simple tips you need when preparing a delicious dish for the holiday table. Many housewives know classic recipes, but it’s worth taking a closer look at many other very tasty options and adding them to your piggy bank.

Classic made from cottage cheese with raisins and cognac

Dense and tasty classic easter everyone will like it without exception. It is important to strictly follow the recipes of the products and not to overdo it with orange zest. Otherwise it may taste somewhat bitter.

Required ingredients:

Cottage cheese 9-18% fat - 850 grams;
Butter - 180 grams;
Raisins - 100 grams;
Sugar - 150 grams;
Ground cardamom - 1 teaspoon;
Cognac - 3 tbsp. spoons;
Orange zest - 1 teaspoon.

Preparation:

1. Let's collect all the ingredients for our recipe.

2. Peel the raisins from the branches and rinse thoroughly with water. Dry it in a towel and pour it into a small bowl. Pour it with 3 tablespoons of cognac and leave it to steep for about 60 minutes.

If desired, you can add less cognac or omit it altogether. This way, even children can eat the delicious food.

3. So, the raisins are infused. During this time, the butter will soften so that it can be easily whipped.

4. Grind the cottage cheese through a sieve into a bowl. How fattier cottage cheese, the faster and easier it is to grind it. You can, of course, not grind it, but this way we won’t get a more delicate and soft taste.

The Easter dish is originally made in the form of a pyramid without a roof. So it symbolizes the Holy Sepulcher. On the sides of the pasochnitsa there are symbols, in addition to the HV (Christ is Risen), a cross, spears, sprouts and sometimes a dove. All this signifies the suffering and resurrection of Jesus Christ.

5. Then grate the zest from the orange. Here you only need to remove the top orange layer from the peel of the fruit. We do not put more than one teaspoon in the dish. We send the zest to the cottage cheese.

6. Add softened butter, sugar and beat with a mixer or submersible blender. Add raisins and mix until smooth.

7. Transfer the yummy food to culinary form or a beekeeper. Place in the refrigerator for about 6-7 hours and serve, freeing the dish from the mold.

We eat with great pleasure!

Step-by-step preparation of amazingly delicious royal Easter

The name Tsar's Paska came from the fact that many ingredients go into its recipe. These are primarily nuts, dried fruits and candied fruits. In the recent past in Rus' only the nobility could afford such a dish.

But the years go by, times change, and such a dish no longer seems like a very expensive dessert on our tables. And its preparation with the advent of electric kitchen appliances significantly simplified.

With a little imagination, you can add candied fruits to the main mass, chocolate drops, raisins, almond petals.

Allow 1.5-2 days for preparation in order to be in time for the holiday table. The dish should stand well under pressure.

Required ingredients:

Cottage cheese 9-18% fat - 500 grams;
Egg yolks - 4 pieces;
Butter - 100 grams;
Sour cream 20% - 20 ml;
Raisins - 80 grams;
Sugar - 100 grams;
Nuts (almonds, cashews, walnuts) - 80 grams;
Candied fruits - 50 grams;
Vanilla sugar - 1 teaspoon.

Preparation:

1. We measure out all our necessary products. Pour seedless raisins warm water to make it softer.

2. Leave the butter at room temperature. To make it melt faster, you can cut it into pieces.

3. Three cottage cheese through a sieve into a deep bowl. The fattier the product, the easier it will be to pass through a sieve.

4. Add softened butter and full-fat sour cream to the curd.

5. Separate the yolks from the whites and place in a bowl. Add granulated sugar and vanillin here. Mix everything well. For convenience, I recommend using a spatula with a rubber tip. It will mix everything wonderfully and help remove all the mass from the walls.

6. Transfer to a saucepan with a thick bottom and set to cook. It is very important not to boil here. We just need to wait for the first bubbles and immediately remove from heat. Stir continuously with a spoon.

7. Cool the hot mass in an ice bath. To do this, simply lower the saucepan into cold water and stir.

Make sure that water does not get into the saucepan.

8. Right before your eyes, it will immediately become thick, as it should be. Throw in nuts, candied fruits and raisins.

9. Place the bean pot with its wide neck on top and on a deep plate.

10. Line the mold with wet, clean gauze. Now dump the contents of the saucepan into the pan.

11. We bend the edges of the gauze inward. On top we place a weight from a saucer and a heavy jar with something, for example, just water.

12. We put the yummy food in a dark place for 1-1.5 days. During this time, the dish will settle, become denser, and all the water will go into the deep plate below.

13. Free the finished paska from oppression and open the ends of the gauze at the bottom. Carefully transfer to a large flat plate and remove the mold and gauze.

14. The dessert can be decorated with candied fruits, glazed beads and served.

Bon appetit!

Cooking a delicious dish in the oven

Yummy cottage cheese can be baked in the oven. The cooking principle is the same, only we bake the dish like a casserole, and then, when completely cooled, take it out of the molds and decorate it to your taste and discretion. Let's watch a detailed clip.

The perfect recipe for a curd treat with candied fruits

And here is a very simple and easy-to-make option with candied fruits. But despite its simplicity, it turns out to be mind-blowingly delicious. Candied fruits add their own sourness, of which you can add a lot if you wish.

We need:

Friable fat cottage cheese - 500 grams;
Softened butter - 100 grams;
Powdered sugar - 0.5 cups;
Candied fruits - 0.5 cups;
Vanillin - 0.5 teaspoon;
Nuts and raisins for decoration.

Preparation:

1. Cut candied fruits into small pieces. You can, if you wish, leave them large if you bought them in cubes. But it’s better to cut it finely, it’s tastier.

2. Grind the cottage cheese through a fine sieve. Or you can beat it with a blender for speed.

Replace powdered sugar with fructose. It will work out dietary dish, good for teeth.

3. Place softened butter and powdered sugar with vanillin in the same container, grind with cottage cheese into a homogeneous dough. Add chopped candied fruits to the dough.

4. For display, select a spacious bowl. Place a sieve or colander there and cover it with damp, clean gauze. Carefully pour out the mass and apply pressure from a heavy jar.

5. Place in the refrigerator for 24-36 hours. Here we need to make room for our dish. It is not advisable to leave it in a warm place.

6. In any case, check if Easter is ready. The mass should become dense and not fall apart. Then take it out of the mold and gauze and transfer it to a flat dish.

7. Decorate the tasty treat with nuts and raisins. I had roasted peanuts And dark raisins. It turned out very well.

8. We store paska in the refrigerator because raw options can quickly deteriorate.

Bon appetit! We eat with pleasure!

How to cook Easter from cottage cheese in a slow cooker

I don’t want to describe it step by step here, it’s better to watch the video. I liked it baked in a slow cooker with cream. The dessert turns out simply stunning. It also shows in detail how to form a paska without a bean bag.

An interesting version of a boiled curd dish with chocolate

We love chocolate because it is very tasty. The whole truth is that it contains phenylethylamine, which is responsible for joy and the state of love. Therefore, when we want chocolate, we want to raise the hormone of joy and mood. On this very note, you can’t ignore the delicious chocolate Easter cake.

It is easy to prepare and there will be no difficulties at any stage. Only for recruitment basic products let's add some tiles good chocolate. Let's make a larger delicacy, 1 kilogram of cottage cheese. Otherwise, the delicious food tends to end quickly.

We need:

Friable fat cottage cheese - 1 kg;
Softened butter - 200 gr.;
Chicken egg - 3 pcs.;
Powdered sugar - 150 gr.;
Dark chocolate - 200 gr. (2 tiles);
Cream 20% fat - 400 ml;
Vanillin - 1 teaspoon;
Dried berries (cherries, cranberries) - 0.5 cups;
Nuts - 0.5 cups.

Preparation:

1. Pass the cottage cheese through a meat grinder. Add soft butter to it and rub with a spatula.

2. Break the eggs into a separate saucepan and mix with powdered sugar and vanilla. Pour cream into them.

3. Place the saucepan on the fire and bring to a boil. Stirring, cook until thickened. Usually this takes no more than 5-7 minutes. Well, then remove from heat and cool. Combine cottage cheese with butter and sweet creamy egg mixture.

4. We drown chocolate bars in a water bath. Or you can melt it in microwave oven. Pour it into a bowl with the curd dough.

5. Grind the nuts with a blender or rolling pin on the table. Add them and dried berries to the rest of the ingredients. Mix everything very well to form a thick, homogeneous mass.

It is noteworthy that preparing Easter from cottage cheese is common in Central and Northern Russia. And in southern regions And in Ukraine, Easter cake or Easter cake is called Easter cake made from flour.

7. Take the treat out of the mold and remove the gauze. Decorate with sugar culinary sprinkles. Let's serve!

The deliciousness goes well with coffee. So cook aromatic coffee and invite guests.

A simple and quick recipe for Easter

And here is one of the most simple options prepare a treat. There is always a set of products in the refrigerator. Plus you will also need a can of boiled condensed milk. Ready dish It will seem like creme brulee ice cream, and very, very tasty.

We need:

Fat cottage cheese - 400 grams;
Boiled condensed milk - 1 can;
Soft butter - 160 grams;
Fat sour cream 25% - 140 grams;
Candied and dried fruits.

Preparation:

1. Three curds through a sieve once or twice. Rub it twice - the delicacy will be tender and tender. Season it with sour cream. Use a spoon to squeak and stir until smooth.

2. Open a can of boiled condensed milk. This product reminds me a lot Soviet era when we cooked condensed milk ourselves at home. And you had to be a professional so that it wouldn’t explode and stain the ceiling.

3. It’s not a problem to buy now boiled condensed milk. It’s a problem to find a quality one, so it’s better to buy one made in Belarus. For example, I like Belarusian products. Everything is prepared deliciously and is a solid five.

4. Pour the condensed milk over the cottage cheese and sour cream. Add softened butter and knead the dough.

5. Add various candied fruits and dried fruits. They can be finely chopped so that later huge pieces do not stick out of the dish. Mix everything well again. By analogy with all recipes, we place gauze in a cooking dish and fill it with the mixture.

Don't forget to place a plate under the mold to catch the waste!

6. We bend it and put it in the refrigerator for a day. We release the finished solid pasochka from the molds and fabric. We decorate to your taste. You can pour melted chocolate on top. It will then be two shades of brown.

7. See how clearly the characters on the form are always printed. Beauty and deliciousness!

Bon appetit!

How to make something delicious for the holiday table without baking and without eggs

I would like to prepare a delicacy on this Holy Day and not bother too much. Of course, we omit the standing time, but here’s one of the simple recipes, enjoy. No continuous stirring cooking or baking in a slow cooker or oven is required. It's simple - mix the products and put them in the form.

Required products:

Cottage cheese 9-18% - 500 grams;
Sour cream 25% - 0.5 cups:
Butter - 100 grams;
Powdered sugar - 0.5-0.7 cups;
Nuts, dried fruits - 0.5 cups each.

Preparation:

1. We prepare all products. It is better to brew dried fruits prunes, dried apricots and raisins hot water for 30-40 minutes. Chop the butter into pieces to soften it faster.

2. Pass the cottage cheese through a meat grinder. If you want, rub it through a sieve, pressing it with a spoon. Separately, beat the sour cream with powdered sugar until it dissolves.

3. Pour in sour cream Add soft butter to the cottage cheese. Mix the thick mixture.

It is better to sort nuts, especially walnuts, and remove shells and partitions before chopping. Such hard objects then creak unpleasantly on the teeth.

4. Grind the nuts in a blender into crumbs. And cut the dried fruits into pieces. Add everything to the mass and mix, distributing evenly.

5. Line a baking pan or baking dish with gauze folded in half. Place on a plate and dump all the curd mixture inside. We close the edges of the gauze, put pressure on it, and put it in a cool place for a day or two.

6. Check the readiness of the dish after 24 hours. The mass should be compressed and become solid. And there will be drained whey in the plate.

7. Decorate the dessert to your taste. Serve to the table and eat with pleasure!

We try to eat it the same day. Because Easter is ready raw way and is not stored for a long time.

An unusual and sweet dish with gelatin

Finally, I offer a curious recipe with gelatin. Its biggest advantage is that when cooking there is no need for cunning manipulations with already boring oppression.

We need:

Fat cottage cheese - 400 grams;
Condensed milk - 300 grams;
Milk - 100 ml;
Canned pineapples and peaches - 200 grams;
Vanillin - to taste;
Gelatin 30 grams.

Preparation:

1. Using a blender or mixer, mix crumbly cottage cheese, condensed milk and vanillin.

2. Dissolve gelatin in cold water as indicated on the bag. Pour 100 milliliters of milk into it and dissolve it in a water bath so that there are no lumps.

3. Fill with this mixture curd mass. Mix everything well with a spatula.

4. Cut the crunchy pineapples and peaches into pieces. We transfer them to a culinary form. I took this round one for a cupcake that I had on hand.

5. Pour over the fruit curd dough and put it in the refrigerator for a day. The finished paska will easily come out of the mold onto any flat plate.

6. If desired, you can garnish with almond petals before serving.

Bon appetit!

See you soon, dear friends!

Happy upcoming Bright Orthodox Easter and the Resurrection of Christ!

Besides the decorated sugar sprinkles Easter cake and colorful eggs On the festive table they always put Easter - an airy dish made from cottage cheese.

Easter can be sweet and salty, raw and boiled. Unlike usual curd desserts Easter is an expensive dish. Only products suitable for its preparation are: top quality, and they are needed in large quantities.

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

Subtleties of cooking

Before you start preparing Easter, you need to purchase a bean box - a collapsible form consisting of four planks that are fastened together. You can also buy a plastic bean bag in stores. When assembled, the paska molds resemble a truncated pyramid.
Easter can also be done on regular saucepan. But in this case, you will need to drain the serum that has come to 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 most good cottage cheese. It should be soft, homogeneous, dry. To get rid of excess moisture, it is placed under pressure before use.
Cottage cheese for Easter is rubbed through a sieve twice. Those housewives who grind it through a meat grinder do the wrong thing. The cottage cheese passed through a sieve is airy and soft. And cottage cheese, crushed in a meat grinder, turns out crumpled and viscous. Of course, you can make Easter from it, but its quality will be much worse.
The eggs must be fresh, as some Easter recipes call for them raw. Before use they must be washed in warm water so that the dangerous pathogenic microorganism - salmonella - does not get into the dish.
If the recipe calls for cream, it should be 33 percent fat so that it whips well. Cream with a lower fat content can be used if it does not need to be whipped during the cooking process.
Butter in Easter should only be real butter, not a spread.
At Easter they put candied fruits, raisins, nuts, and zest. It is flavored with vanilla, cinnamon, cardamom, and star anise. Spices must be thoroughly crushed and sifted through a sieve.
All recipes indicate large proportions, since the pasta box must be filled to the top with curd mass.

Easter is raw

Ingredients:

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

Cooking method

Combine softened butter with sugar and grind until white.
Add sour cream and rub the mixture until the sugar is completely dissolved.
Place the mixture in the grated cottage cheese and add salt. Mix everything thoroughly.
Moisten a large thin cloth napkin or gauze folded in four layers with water and wring it out thoroughly. Cover the mold, making beautiful folds. The ends of the fabric should hang over the edge.
Fill the pan to the top with curd mixture. Cover the future Easter with the ends of the fabric.
Place the mold in a deep pan. Place a weight on top of it.
Place in the refrigerator for 12-24 hours. During this time, all the whey will come out of the cottage cheese.
The next day, remove the pressure, remove the lid, and unscrew the edges of the napkin. Tip the form onto a plate and carefully remove the Easter from it.

Easter creamy excellent

Ingredients:

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

Cooking method

Rub the cottage cheese through a sieve twice.
Place sugar, yolks and softened butter in a bowl. Add vanilla. Grind everything thoroughly until smooth.
Combine this mass with cottage cheese.
Whip the cream with a blender and add to the curd mixture. Stir gently.
Place the prepared mass in a pan or in a mold lined with a damp cloth (gauze).
Place a weight on top and put it in the refrigerator until the next day.
Turn the finished Easter over onto a plate and release it from the mold.

Easter custard

Ingredients:

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

Cooking method

Pour cream into a saucepan. Add sugar, vanillin and yolks. Using a whisk, mix everything thoroughly and put on fire.
Stirring constantly, low heat Bring until thickened, but be careful not to let the mixture boil, otherwise the yolks will cook.
Pour the mixture into another bowl. Place the container in a bowl filled with cold water. Add butter, cut into pieces. Stirring with a whisk, cool the mixture.
Rub the cottage cheese through a sieve twice and combine with the custard.
Stir the mixture until smooth.
Cover the mold with a damp cloth or gauze folded in four. Fill it with curd mass. Cover the future Easter with the edges of the fabric and put pressure on it.
Place in the refrigerator for 12 hours.
Ready custard Easter transfer to a flat plate.

Easter chocolate

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 through a sieve twice.
Add softened butter to it and mash well.
Pour in the cream.
Grate the frozen chocolate and combine with the rest of the ingredients.
Add sugar and vanilla.
Mix everything thoroughly until smooth.
Prepare the mold and fill it with curd mass.
Put down the oppression. Place in the refrigerator for a day.
Place 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 cottage cheese through a sieve twice.
Add 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 place on low heat.
Stirring, heat the mixture until it thickens. But don't boil!
Place the saucepan with the cream in a bowl of cold water and cool, remembering to stir so that a film does not form.
Combine the cooled mass with cottage cheese.
Place it in a form prepared according to all the rules. Place a weight on top. Place in the refrigerator for a day.
Remove the finished Easter with candied fruits from the mold and place it on a flat dish.

Easter with almonds and raisins

Ingredients:

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

Cooking method

Rub the cottage cheese through a sieve twice.
Add sour cream and stir.
Place soft butter in powdered sugar and rub until white.
Continuing to grind the mixture, add eggs one at a time.
Mix it with cottage cheese, chopped almonds and washed raisins.
Place in a bean bag, put oppression on top and put in the refrigerator for 12 hours.
Carefully turn the finished Easter with almonds and raisins onto a plate.

Easter with hard yolks

Ingredients:

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

Cooking method

Hard boil the eggs. Separate the yolks from the whites and chop.
Rub the dry cottage cheese through a sieve twice along with the yolks.
Connect with soft oil and rub well.
Mix the cream with powdered sugar and beat with a mixer.
Knead all ingredients thoroughly until smooth.
Place the curd mixture into the prepared pan or other form. Place a weight on top. Place in the refrigerator for 12 hours.
Transfer the finished Easter with hard-boiled yolks to a dish.

Note to the hostess

Almonds are placed in peeled form during Easter. To remove the skin, 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 using a blender before placing it in the pan.
Easter can be prepared without adding sugar, adding salt to taste. In this case, vanillin is not added.

Hello my dear guests. It's time to find a recipe for making cottage cheese Easter at home. The Great Day is coming soon - 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 holiday table - Easter cottage cheese, and colored ones.

We prepare all these Easter dishes with our whole friendly family. Every year I try to find new recipes for traditional ones. Easter dishes. Now I’m sharing my selection with you.

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

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

There are two types of Easter preparation: raw and custard. We will look at both methods and you will choose the recipe you like. But first, some general tips:

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

Then you will need to grind it through a sieve two or three times to make it airy.

For cream or sour cream, take 30% fat, they will whip better.
Remove the butter from the refrigerator in advance so that it melts and becomes soft.
Rinse the raisins and leave them to soak for 30 minutes in advance, then rinse them again and dry them on a towel, I use paper ones.

As a rule, a bean box in the shape of 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 mold.

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

Easter without baking - a simple classic recipe

This method is called raw, it is faster to cook. This dessert turns out 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 white will flow onto the dish. Set the yolks aside.

2. Mash the yolks with butter.

3. Add grated cottage cheese and mix.

4. Add whipped whites, raisins, cream to the mixture and mix.

5. Place gauze in two layers in the bean bag so that the coloring of the gauze extends beyond the edges.

6. Place the curd mass there, constantly compacting it, then cover the top with gauze.

7. Place something flat on top, and a weight on top (for example, a jar of water) and put it in the refrigerator for 12 hours. Then remove and turn over onto a plate.

The whole batch takes very little time. Isn't it really that complicated?

Cottage cheese Tsarskaya custard

As you can see from the name, this recipe is prepared using the custard method.

Ingredients:

Cottage cheese - 500 gr.
Butter - 200 gr.
Cream - 100 gr.
Egg yolks - 3 pcs.
Sugar - 1 glass
Raisins, almonds (crushed), candied fruits - 1 tablespoon each
Vanillin - 1 teaspoon

1. Beat egg yolks with sugar, add cream, vanilla sugar and let it cook. Stir constantly until thickened (about 3 minutes).

2. Add butter to the cottage cheese and mix.

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

4. Pour the boiled mixture into it.

5. Cover the pasta box with a double layer of gauze and tightly place the curd mass there.

6. Close the edges, place the weight and put it in the refrigerator for 12 hours.

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

Recipe with boiled condensed milk, raw

Unusual recipe. This Easter can become a decoration for 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 egg yolk.

4. Mix everything into a homogeneous mass.

5. Place moistened and wrung out gauze into the mold in two layers. And we put a lot of it there.

6. Cover the top with gauze, place the weight in the refrigerator. Deliver after 12 hours. Invert onto a platter and decorate to your liking.

Cottage cheese Easter with custard creme brulee flavor

Here we will 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 tbsp

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 into gauze (the gauze should be folded into 4 layers) and squeeze out all the whey properly.

3. Add powdered sugar and vanillin and mix.

Video recipe for Easter dessert with chocolate without baking

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.

Preparation:

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

2. Add soaked raisins and stir.

3. Transfer everything into a mold with gauze, cover the top with oppression, and 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 or subtract ingredients and their proportions. The main thing is to follow the basic preparations, and then your imagination will tell you.

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

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

Baked cottage cheese Easter is especially tasty - this type of 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 very tender - in order to prepare it, a mixture of cottage cheese is brewed in a saucepan, butter, sour cream and eggs. This is exactly how the famous “Tsarskaya” Easter cottage cheese is prepared!

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

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

In order for the cottage cheese Easter to always turn out homogeneous, the cottage cheese must be thoroughly 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. You can always beat the curd mass using a mixer.

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

One of the oldest Christian Easter dishes and a real decoration for any festive table on the Bright Resurrection of Christ, cottage cheese (cheese) Easter (paska), is loved by us even today. Delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruits, laid out in the shape of a truncated pyramid, symbolizing Golgotha and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - “Christ is Risen!” This dish also has another sacred meaning. Addressing Moses, the Lord promises his people “a good and spacious land, flowing with milk and honey.” And cottage cheese Easter becomes for all of us a symbol of Easter fun, an anticipation of the fulfillment of promises and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance literally must be prepared in the best possible way. Let's try today to learn and remember how to prepare cottage cheese Easter, cook it so that it becomes one of the most delicious and desirable dishes on our Easter table.

You don't even have to try to count it all huge amount recipes for making cheese Easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, cottage cheese Easter was prepared in every Russian home. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Holy Resurrection of Christ. According to the method of preparation, there were four types of Easter - raw, boiled, baked and custard. They added eggs, sour cream and cream, honey and syrups, candied fruits and nuts to the cottage cheese. No spices were spared either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices brought fabulous variety to the recipes for this holiday dish, decorating Easter with thousands of new flavors. And it is all the more pleasant to observe today’s revival of ancient traditions, returning Easter cottage cheese to our Easter tables.

At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like recipes for many other dishes, the Easter recipe is fraught with some secrets, without knowing which your dish may not turn out as tasty and appetizing as you would like. In order for Easter to be truly beautiful and festive, you should also pay attention to the quality starting products, and on the sequence of their laying and mixing, and on the timing of keeping Easter in the form, on the quality of the form itself and on its pre-processing.

Today the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will definitely help even the most inexperienced housewives and will easily tell you how to prepare cottage cheese Easter.

1. To prepare cottage cheese Easter, you will need a special form - a pasochnitsa. This form can be easily purchased in any church store, and closer to the Resurrection of Christ in many supermarkets. Traditionally, bean boxes are made of wood, but these days you can also get a plastic form. The plastic bean box is convenient because it is very easy to care for, wash, and no special preparation is required before using it. If you decide to use a traditional wooden pan, then before adding the curd mass, this form must be properly prepared. First, thoroughly rinse and scrub your mold with the hard side of a dishwashing sponge, and then soak the bean bag in cool water for 5 to 8 hours. Before adding the curd mass, the mold must be lined with slightly moistened gauze. This preparation will allow you to easily remove the finished Easter from the bean bag and completely preserve its shape and design.

2. It is not difficult to guess from the name that the main ingredient of cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because the taste of your dish will depend primarily on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.

3. In order for your Easter to be light, homogeneous and retain its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is ground by rubbing it twice through a very fine sieve. You can take the easier route by simply turning the cottage cheese twice or three times through a meat grinder with the finest mesh. The cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and design.

4. Pay attention to the preparation of other ingredients for your Easter. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, let stand for 20 minutes, then peel, lightly dry and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften the butter at room temperature. Gently melt the candied honey in a water bath and skim off the resulting foam. Prepare all the decorations and sprinkles in advance so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in the bean box under pressure for at least 12 hours.

5. The easiest way to prepare raw Easter. Rub one kilogram of cottage cheese through a sieve. 100 gr. Grind butter until white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 g. thick sour cream, mix thoroughly and leave in cool place for one hour. Then add nuts, dried fruits, candied fruits and spices to your own taste, knead thoroughly and place the mixture in a bowl. Cover the bean box with a lid, install the weight and place it in the refrigerator for 12 hours.

6. It’s a little more difficult to prepare boiled Easter. But this kind of Easter turns out to be much more tasty, dense and holds its shape better. Rub 600 g through a sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup washed and drained raisins and ½ cup sugar. Mix everything thoroughly, place in a saucepan with a thick bottom and, stirring continuously, bring to almost a boil. Don't let the mixture boil, otherwise your Easter will end up with lumps! Remove the pan with the curd mixture from the stove, place it on ice or in very cold water and, continuing to stir constantly, cool the curd mixture. Transfer the finished mixture into a bean box, set pressure and leave in a cool place for 12 hours.

7. Custard cottage cheese Easter is the most different delicate taste and aroma. In a small saucepan, combine two glasses of milk, two raw yolks and ½ cup sugar. In a water bath, stirring continuously, bring the mixture until thick and remove from heat. Add 50 g to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 grams. pureed cottage cheese. Knead the curd mass thoroughly until smooth, place in the mold, place a weight and leave in a cool place for 6 hours.

8. Baked cottage cheese Easter has a very bright taste and aroma. Beat five egg yolks with a mixer until white with ½ cup of sugar. Then add 100 gr. sour cream and continue whisking until a thick, homogeneous mass is obtained. TO finished mass add 700 gr. grated cottage cheese, 1 tbsp. spoon of rum or cognac, 5 tbsp. spoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and place in a greased baking dish. Bake your Easter in the oven preheated to 180⁰ for 40 - 50 minutes, until golden brown crust. Cool and serve.

9. It’s not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. spoons cherry jam, and ½ cup granulated sugar or powder. Rub everything together through a sieve or mince. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of multi-colored candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bean bag, add a weight and put it in the refrigerator for 12 hours.

10. Easter cottage cheese with orange jelly is very tasty and unusual. Rub 800 g through a sieve. cottage cheese, add 1 tbsp. spoon of vanilla sugar, 1 tbsp. spoon orange zest, mix thoroughly and cool for 30 minutes. Ten gr. Soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture over low heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Quickly beat the cooled cottage cheese in a separate bowl, and then, stirring continuously, add it into it in a thin stream. cream mixture. Place the finished curd mass in a silicone or ceramic mold and refrigerate for 8 hours. Separately prepare orange jelly. Squeeze the juice from 2 oranges, add 10 g. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, without allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, damp knife. Return the layers to shape by layering with orange slices and pouring a little orange jelly. Return the Easter to the refrigerator for 2 hours.

And on the pages of “Culinary Eden” you can always find even more proven recipes that will definitely tell you how to prepare cottage cheese Easter.