How to make Easter from cottage cheese recipe. Easy Easter cottage cheese recipes

And it is celebrated by both Orthodox and Catholics on the same day. We all know that the holiday is dedicated to the resurrection of Jesus Christ, and this Sunday is preceded by 40 days of Great Lent. By accepted. Today we will tell you how to prepare classic Easter at home.

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It's time to prepare a menu for the bright holiday of Easter. What to prepare for the table, how to prepare homemade Easter without baking - we’ll find out today.

In case you didn’t know, let’s clarify: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - on Easter. The custom of preparing cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or Paska. By the way, one of the most popular recipes remains the option of cooking at home.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, to prepare cottage cheese Easter at home according to the very first recipes, a special collapsible wooden mold was used - a pasochnitsa. Today bean bags can be found on the open market and made from different materials.

Classic recipe for "Royal" Easter (cottage cheese)

The most important dish of the festive Easter table is Easter. Read the recipe for the classic cottage cheese Easter "Tsarskaya" on WANT.ua

What we need:

cottage cheese - 500 g
egg yolks - 3-4 pcs (or 2-3 eggs)
sour cream - 200 g
butter (room temperature) - 100 g
sugar - 100 g
vanilla sugar - 1 teaspoon (or 1 teaspoon vanilla extract)
raisins - 80 g
nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

Classic recipe for "Royal" Easter (cottage cheese): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

Tip 1. At first it will be thick, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. There is no need to boil the curd mass for classic Easter, you just need to bring it to the point of boiling.

When the first signs of boiling appear, remove the pan from the heat, place in a bowl of cold water (you can add ice cubes to the bowl) and stir until completely cooled. Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins, nuts to the cooled curd base of the “Tsarskaya” curd Easter and mix well. Cover the bean bag with gauze soaked in water and folded in 2 layers. Place the curd base for the recipe in a pan.

Tip: instead of a bean bag, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press down the Easter with pressure and put it in the refrigerator for 1-2 days. The beaker needs to be placed in a plate so that the whey can drain into it.

Recipe for classic cottage cheese raw Easter

cottage cheese - 500g
butter - 200g
sugar - 1 glass
cream - 1/2 cup
egg (yolk) - 2-3 pcs.
raisins (seedless), almonds (chopped) - 1 tbsp each.
candied fruits, cardamom (ground), vanillin - to taste

So, how to prepare cottage cheese Easter: Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve.

Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator. Also very much appreciated among our readers, which will undoubtedly decorate your Easter table even more.

Recipe for delicious cottage cheese Easter without eggs (with strawberries)

cottage cheese (fat content 9%) -450g
sugar - 120g
butter - 100g
salt - 1/4 tsp.
lemon (zest) - 1/2 pcs.
dried strawberries - 130g
vanilla essence - 1/2 tsp.

To prepare cottage cheese Easter without eggs: Place fresh cottage cheese in cheesecloth, tie a knot and hang it over the sink to drain the whey. After this, rub the cottage cheese through a sieve to make the finished curd mass softer.

Grind dried strawberries in a blender. You will get a homogeneous viscous paste. Grind the softened butter to the consistency of sour cream, add sugar, salt, lemon zest and vanilla essence. Using a mixer, knead into a homogeneous light mass.

Transfer the whipped butter with sugar into a bowl with cottage cheese. Gently, moving the spoon from bottom to top, mix the cottage cheese with butter. Now you can add strawberries and mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter into a bowl lined with gauze, place under a press and put in the refrigerator overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag over onto a plate and remove the gauze. See also at WANT.ua for family and friends.

Of course, it’s hard to imagine a holiday table in an Orthodox family without an Easter treat. Easter curds are very tasty; you will find their recipes with photos below. On the eve of Easter, all housewives try to carefully prepare and think about how to set the table. It has already become traditional to paint eggs and prepare Easter cottage cheese. How to prepare cottage cheese Easter: recipes with photos can be found in the article.

Eggs are painted in different ways: some use store-bought paints, while others use natural products. In any case, you will get multi-colored eggs. After painting, they should be rubbed with sunflower oil, so they will shine. You can buy Easter stickers in advance and stick them on each egg. That's sorted out, now it's time to prepare Easter. You can make regular Easter cakes, or you can make cottage cheese Easter cakes. So, the topic of our article is cottage cheese Easter: recipes with photos of how to prepare this festive dessert will be described below.

If you have never cooked yourself, then thanks to the Easter curd recipe without eggs, you will create a real culinary masterpiece. This method is the simplest, suitable even for novice cooks. And if you really want to surprise your family, prepare a cheese Easter. Find out the preferences of each family member and, based on this, prepare a real treat for the holiday table. Cottage cheese Easter as a dish turns out very tasty and tender. On this day there must be Easter on the table. How to cook them at home? This is what we will deal with now.

Easter from cottage cheese (royal)

There is a time-tested recipe for making Easter. A photo is also attached. You won't be able to get away from such a delicacy by the ears.

Required Products:

cottage cheese (it is advisable to choose fatty cheese, 1 kg);

sour cream (fat, 210 grams);

a pair of eggs;

sugar (half a glass, choose according to your taste);

butter (high fat content, 110 grams);

vanillin (a couple of bags);

raisins (100-150 grams);

candied fruits (100-150 grams).

The first step is to pass the curd through a sieve. It is advisable to do this several times so that the dough is airy and not clogged.

Beat 2 eggs into the curd, add sugar and add soft butter. Immediately add sour cream and vanillin to the ingredients. Now whisk all ingredients thoroughly. For these purposes, use a mixer. If you don’t have such a device in your kitchen, beat with your hands for 10 minutes.

In the meantime, you need to remember, it’s better to do this in advance, rinse the raisins. After it dries, it goes into the curd mixture along with the candied fruits. Mix everything well again.

Next, moisten a piece of gauze and cover the mold with it. If you don’t have a bean box, you can take a flower pot or colander. Place the curd mixture on cheesecloth. Wrap it in gauze and place a plate on top. Whey will leak out through the bottom of your mold, so place something underneath too. Place everything in the refrigerator overnight.

In the morning, remove the plate, remove the gauze and turn Easter onto a plate. Turn over in the same way as jellied meat. The finished delicacy can be decorated with candied fruits and written in large letters “XB”. The most delicious cottage cheese Easter (classic) is ready. The treat can be served on the Easter table.

Baked Easter (recipe with photos)

Not a single Easter holiday is complete without Easter. Food should be appropriate for the holy day. Instead of bread, Easter is eaten on this day. Easter made from cottage cheese is considered the most delicious, tender and melting in the mouth. All the food on the table is exclusively Easter. But how to make Easter at home? We will now provide a simple recipe.

Required Products:

homemade cottage cheese (700-800 grams);

chicken eggs (6 selected pieces);

sour cream (250 grams);

sugar (250 grams);

cinnamon (a couple of small spoons, maybe one);

zest of any citrus (grated, 6 small spoons);

baking powder (sachet);

wheat flour (half a cup);

a piece of butter.

Preparing the Easter treat:

Now you will see how to make delicious baked Easter. First of all, separate the whites from the yolks. We just need the yolks. They will need to be ground with sugar and mixed with cottage cheese. All ingredients presented in the list are also sent here. But the flour will need to be sifted first.

Grease the prepared baking dish with a piece of butter. Place the mixture there and place in the oven. You can check readiness with a match. If the dough does not stick to it, then you can take it out.

Brush the finished cake with whipped egg white and powdered sugar. This is optional. If you don’t like it, you don’t have to do it, and without it it will turn out very tasty. So Easter cottage cheese is ready. The recipe turned out to be very simple. You should definitely put Easter on the Easter table, and you already know how to cook it at home.

Easter recipe for cottage cheese with chocolate flavor

How to make a delicious Easter? This question is asked by many housewives on the eve of the great holiday. After all, food should correspond to this day. Easter cake made with your own hands will be especially appreciated. It's very easy to prepare Easter at home. There are recipes where an egg is added, and others where it is completely unnecessary. You can prepare a very tasty chocolate-flavored Easter. Now we will offer you the simplest recipe (step by step).

Required Products:

homemade cottage cheese (550-600 grams);

butter (210 grams);

sour cream (110 grams);

milk chocolate (bar);

sugar (250 grams);

vanillin (sachet).

Preparing Easter:

Before you start cooking, pay special attention to the cottage cheese. It needs to be thoroughly rubbed through a sieve, if possible several times. Then place it in the prepared bowl. Place soft butter there. Next, mix both ingredients using a blender.

Separately, whisk the sour cream and slowly add it to the curd and cream mixture. Mix everything again. After which sugar and vanillin are added to the prepared composition. Mix everything. The chocolate must be grated with fine holes and poured into the mixture.

Cover the mold with gauze and place the prepared mixture there. Cover the top of the Easter with the ends of the gauze, and place a plate on top. Place a plate under the bottom of the mold where excess liquid will drain. Place everything in the refrigerator overnight.

In the morning your curd paste will be ready. There is no need to decorate it, as it will already be beautiful due to the chocolate chips. Now you know how to prepare a curd delicacy quickly and tasty.

Bustard Easter: how to cook

We all prepare for Easter in a special way. This holiday is famous for all kinds of baked goods and colored eggs. But have you ever tried custard Easter? Now we will tell you a little secret on how to prepare it. To add flavor and aroma, it is advisable to add citrus fruits.

Required Products:

homemade cottage cheese (1 kilogram);

chicken eggs (8-9 pieces of second grade);

butter (pack);

lemon;

sour cream (210 ml);

cream (fat 210 ml);

raisins (50 grams);

chopped almonds (50 grams).

Preparing the Easter treat:

Today we will get not just boiled Easter, but custard. As usual, grind the curd through a sieve. Add softened butter to it. Now put the saucepan on low heat and bring to a boil. Don't forget to stir the composition.

When the mixture has cooled, beat in the eggs one at a time. If you have cottage cheese lying around somewhere, you don’t need to cook with it. Take fresh product.

Add lemon juice, sour cream and cream to the prepared mass. Stir everything well again. Immediately add chopped almonds and raisins. Important! When you grate the zest, do not touch the white skin, otherwise the dish will taste bitter.

Now place the bean bag in front of you and cover it with gauze. The curd paste will be placed there. Put everything under pressure and put it in the refrigerator overnight. The Easter cottage cheese recipe turned out to be very simple.

Cottage cheese Easter in a slow cooker

There are a huge number of Easter recipes. There is cottage cheese Easter with candied fruits, cottage cheese Easter without eggs, but few people know that this Easter delicacy can be prepared in a multicooker. How to prepare cottage cheese Easter? What recipes are there for a slow cooker? In fact, the methods for preparing Easter sweets are quite simple. You will see this now.

Required Products:

homemade cottage cheese (fat, 750-800 grams);

butter (155 grams);

dried apricots (155 grams);

raisins (100 grams);

cream (250 ml);

sugar (half a glass);

a pinch of salt;

a packet of vanillin.

Preparing the Easter treat:

The first step is to thoroughly grind the curd through a sieve. Add softened butter to it. To make it soft, just take it out of the refrigerator 2 hours before cooking. Add vanillin here and stir.

Take the whites and beat with sugar using a mixer. Stir until the sugar dissolves.
The next step is washing the dried fruits. Clean fruits will need to be chopped.

Mix the whole mixture with cream and salt. Pour the homogeneous mass into the multicooker and leave for 10-15 minutes, setting the “heating” mode.

Meanwhile, prepare the mold and line it with gauze. When the beep sounds on the multicooker, add cottage cheese and set the “porridge” mode. Set the timer for 5 minutes and don't forget to stir.

Then the mixture should cool. After which dried fruits are added and everything is mixed. Now the prepared mass should be placed in the mold. Place plates on top and bottom and place in the refrigerator. The next day, you need to turn the Easter over onto a plate and carefully remove the gauze. So our Easter cottage cheese with dried apricots is ready. All housewives like this recipe. It is simple, and the delicacy turns out so tasty that it flies off the Easter table in a matter of seconds.

Recipe for boiled Easter

It's hard to imagine a bright Easter day without Easter cakes. But they can be prepared not only from flour, but also from cottage cheese. It is the second option that we will talk about. Now we will tell you how you can make Easter from cottage cheese (boiled). Everyone chooses a recipe for themselves, who knows, maybe you will like this particular method. We present to your attention a Easter cottage cheese recipe.

Required Products:

homemade cottage cheese (about a kilogram of fat);

chicken eggs (2 pieces of premium quality);

sour cream (310 grams);

butter (155 grams, about half a stick);

sugar (210 grams);

a pinch of vanillin;

raisins (110 grams).

Preparing the Easter treat:

First make the cottage cheese. It must be rubbed through a sieve several times. This will help it stay airy. Add sour cream and melted butter here. Yes, you heard right, exactly melted, and not just softened. Mix everything well until smooth.

Beat the eggs with a mixer along with sugar and vanilla. Combine the resulting mixture with the curd mass and raisins. Place the saucepan with the prepared mixture in a water bath for half an hour. Don't forget to stir the mixture regularly.

Then proceed as usual. Take an Easter mold and line it with gauze. If there is no bean box, a colander or flower pot will do. The most important thing is that there is a hole at the bottom through which the whey will flow out. Fill the mold with gauze and the prepared mixture. Place the edges of the gauze on top and cover with a plate. Place a plate down as well, as excess liquid will flow out there.

Place everything in the refrigerator overnight. In the morning, frozen Easter can be turned over onto a plate and decorated as desired. For design, you can take multi-colored candied fruits. Use them to lay out the letters “XB” or just sprinkle them on top. The treat is ready!

After you paint the eggs and prepare Easter eggs, they must be dedicated. This is the meaning of all preparations. On this day all Christians go to church. They light candles and pray. Then they come home and break their fast. On this day, Easter is eaten instead of bread. For variety, along with the curd delicacy, you can bake Easter cakes.

Whatever recipe you choose, you will not regret it, as the Easter curds will melt in your mouth. This is such bliss that words cannot describe it, you have to try it. Not a single Easter holiday is complete without Easter. Prepare for this day in a special way, because it happens only once a year. This is not just a holiday; Easter means a lot to believers.

Greetings, our dear readers. Traditionally, for Easter, eggs are painted, yeast baked goods are baked, and generally on every table. But cottage cheese Easter is somehow not always found on the table. Although many have heard, known and seen about this delicacy, not everyone wants to cook it.

In turn, I decided to try it last year and it turned out not bad. There was only a problem with the Easter box - the form for Easter. Our city is small, it was impossible to find. But you can always find a way out, I’ll tell you below.

Unlike Easter, Easter is a completely different delicacy, a different recipe and a traditional form. There are different recipes, but the main component is cottage cheese. There are also three types of Easter - raw, boiled and custard.

Raw paskhas are easier to prepare, but boiled and custard ones last longer (in the refrigerator - for a week), and you can add raisins to them, which quickly turn raw paskhas sour. Cottage cheese for Easter should be of the best quality - fresh, dry, homogeneous. In any case, it must be placed under pressure to remove excess moisture.

Cottage cheese Easter is traditionally made in the form of a tetrahedral pyramid - the personification of Golgotha. Therefore, you will definitely need a beaker - a collapsible wooden form of four planks. On the inside of the boards they usually carved the letters “ХВ”, images of a cross, a spear, a cane, sprouted grains, sprouts and flowers - symbols of the suffering and resurrection of Christ.

Traditionally, the main Easter cheesecake is Tsarskaya. It is called that because it contains many different dried fruits, nuts, and candied fruits. Sometimes they are added in large quantities, sometimes selectively. But these additives that improve the taste are certainly present in it.

Previously, it was not so easy to find in a grocery store, so mostly people made simple Easter eggs, without frills. And today you can find a wide selection of nuts, dried fruits and other ingredients in almost any store.

So almost any Easter in our time can be called Royal. Here's an example of a recipe.

Ingredients:

Fat cottage cheese - 500 gr;
Yolks - 3 - 4 pieces;
Sour cream - 200 gr;
Butter - 100 gr;
Sugar - 100 gr;
Vanilla sugar - 1 teaspoon;
Raisins - 100 gr;
Almonds, or any other nuts - a handful.

Rinse the raisins and pour boiling water for 20 minutes. Then drain the water and dry the raisins well with a paper towel so that no moisture remains.

It is best to use fatty cottage cheese; it makes Easter especially tasty. It must be passed through a sieve, and not even once, but twice. You should get a curd mass without grains, so it turns out more tender.

Add yolks, sugar and vanilla sugar to the pureed cottage cheese. Mix with a spatula.

Usually only yolks are used for such a treat. Although there are recipes where they are prepared from whole eggs. It will turn out delicious in any case, but since the holiday is special, I cook using only yolks.

Step 4.

Add sour cream and continue stirring until smooth.

Remove the butter from the refrigerator in advance, cut it into cubes and leave on the table at room temperature. It should become soft and pliable. It is better not to use a microwave for these purposes.

It is best to take 82.5% oil. And in general, only such oil can, according to scientists, be used for food. Oil 72.5% is trans fats, or very low quality vegetable oil. There is no benefit from it, but the harm to the body can be significant.

Add the slightly melted butter to the mixture and beat with a mixer into a fluffy, homogeneous mass.

Prepare a thick-walled pan with an equally thick bottom. Pour the resulting mass into it and place on the lowest heat. Since the walls of the pan are thick, the mass will not burn, but will simmer quietly over the fire and will have the consistency it needs.

The mixture must be cooked until the first bubbles appear on the surface, that is, until it boils.

Step 9

As soon as the first “bubbles” appear on the surface, remove the pan from the heat and place in a larger pan filled with cold water.

Now our task is to cool the mass. To make this happen faster, you need to prepare ice in advance and put it in a pan with cold water.

At this stage, the most uninteresting work begins; the mass needs to be constantly stirred until it cools down. It is best to use a wooden spatula for this.

The finished cooled mass should thicken. When this happens, cover it with a lid and place it in the refrigerator for two hours.

Prepare a beaker and gauze. There are wooden and plastic bean boxes, you can use the one you have. If there is none at all, then prepare a colander or sieve. It is important that the container has holes for the whey to drain.

It is advisable that even a homemade bean box have two entrance holes. While Easter is infused, excess liquid will have to drain away. And it is through the lower hole that it usually comes out.

And so, the next stage. Roll up the gauze in two layers, moisten it in water and wring it out. Line the entire surface of the bean box.

Remove the curd mixture from the refrigerator and add raisins and nuts. You can add nuts whole or chop them. It is very good to add almond petals, they are thin, and with them it turns out especially tender. But in general, as mentioned above, you can add any other dried fruits, nuts, candied fruits and zest.

Fill the form with the resulting mixture. Cover with gauze, folding it into an envelope on top, put a small board and place pressure on top. A jar filled with water may be suitable.

Place the mold in a bowl and put it in the refrigerator for 1.5 - 2 days. Do not remove the pressure; it will allow you to compress the entire mass and squeeze out excess liquid.

When the time is up, take out the mold and remove the sides. Then carefully and smoothly, without making sudden movements, remove the gauze.

In principle, there is nothing complicated, it just takes a lot of time. This is our Easter cheese custard, let's look at other recipes.

Delicious cottage cheese Easter without eggs (video).

This recipe is quite simple, it differs from the first recipe in that we do not use eggs. I suggest watching the recipe on video.

Cottage cheese Easter with a very simple recipe.

Now I suggest you get acquainted with another Easter recipe. It is quite simple, and even a novice housewife can prepare it without any problems.

We will need:

Cottage cheese - 400 gr;
Boiled condensed milk - 1 can;
Butter - 160 gr;
Sour cream 25% - 140 g;
Candied or dried fruits.

We rub the cottage cheese through a sieve, preferably two or three times.

Now add sour cream to the cottage cheese and mix. Then add all the condensed milk there and mix thoroughly.

The butter must be softened in advance; we also add it to the cottage cheese. Immediately add candied fruits or dried fruits.

Be sure to wash the dried fruits and soften them a little in water.

Mix everything thoroughly.

Now we assemble the mold we have, put it in some container and put gauze in it (look at the photo) so that the edges protrude, and put the cottage cheese in it.

After the edge we collect it with an envelope and place a weight on top. For example, you can put a jar of water. We put it all in the refrigerator for about 14-18 hours at least. Preferably for a day or a day and a half.

Then you can take out our Easter and carefully disassemble the form. We gently remove the gauze so as not to ruin our Easter.

Now you can decorate Easter, it’s a matter of everyone’s taste. Here is our Easter cottage cheese recipe, which is very simple.

In principle, all Easter is prepared according to one general recipe. But you can add some ingredients to improve the taste. For example, I liked the recipe with cocoa. And the color becomes pleasant chocolate and the taste matches.

Ingredients:

Fat cottage cheese - 1 kg;
Sugar - 2 tbsp. l;
Butter - 300 g;
Full-fat sour cream - 6 tbsp;
Cocoa powder - 4 tbsp;
Salt - 1/4 teaspoon;
Dark chocolate to taste;
Vanillin to taste.

Remove the butter from the refrigerator in advance to soften and mix. Add salt, sugar, cocoa and vanillin. Carefully grind the mixture until smooth, there should be no lumps or bubbles left.

Grind the cottage cheese through a fine-mesh sieve. Preferably two or three times.

Add sour cream and mix thoroughly. Add the sugar-butter mixture with cocoa in small portions. Mix again so that the mixture is uniform in color and consistency.

Line the Easter pan with clean gauze soaked in water. Lay out the prepared mass, compact it slightly, and close it. We will place the load on top.

Let the Easter sit in the refrigerator for a day.

Before serving, remove Easter from the pyramid and sprinkle with grated dark chocolate.

Bustard Easter, without a special form (video).

Cottage cheese Easter can be prepared without a special form. As we have already said, it is simply necessary that there are holes at the bottom for the release of the serum. In general, look at the recipe and try it.

I think everyone knows about the beneficial properties of honey. Then why not make Easter with honey. The kids will definitely love this Easter cheesecake.

We will need:

Cottage cheese - 1.5 kg;
Cream 35% - 350 ml;
Yolks - 10 pcs;
Honey - 150 g + 3 tbsp;
Powdered sugar - 150 g;
Lemon - 1 piece;
Salt (sea) - 1 pinch.

Line a colander with a kitchen towel (waffle towel is best). Place the cottage cheese there and cover with the hanging edges of the towel. Place it in a basin. Place a plate or board on the ricotta and place a heavy weight on top. Let the liquid drain for at least 4 hours.

Mix the yolks with honey and cream in a heatproof bowl or small saucepan. Add salt and whisk until smooth.

Place the bowl in a water bath - on a large saucepan, one-third filled with gently boiling water. Heat the cream mixture, stirring with a whisk all the time, until thickened.

Remove the bowl from the bath and cool the mixture almost completely - it should be slightly warm.

Beat the cottage cheese with an immersion blender until smooth or rub through a sieve using a wooden spoon or with your hands through a sieve two or three times.

We cover the Easter pan with gauze, spread the mixture, close it and put it in the refrigerator for 2 days. It is better to place the form on a plate - liquid may leak out of the Easter.

Before serving, grate the zest from the lemon, squeeze out the juice and mix with the remaining honey. Boil over low heat until thickened, 4 minutes. Cool and add powder.

Place Easter on a plate, remove the gauze, pour warm glaze over it and let it harden a little.

That's it, you can serve it on the table.

That's all for us, leave comments below, also join us on classmates. Bye bye everyone.

Cottage cheese Easter - the best step-by-step recipes. updated: November 12, 2019 by: Subbotina Maria

Hi all. Easter is coming soon, and I’m coming to you with one more dessert for this bright holiday. Cottage cheese pasta is so yummy! For some reason I had never cooked it before and didn’t understand the rave reviews. Well, cottage cheese, well, raisins... But, I decided to experiment and prepared a real belly feast for you!

Do you like Raffaello candies or Bounty bars? I am very much!

I absolutely love everything coconut. And when coming up with my own version of cottage cheese paska for you, I decided to make a win-win option.

Just read the ingredients! Cottage cheese, cream Anleise, white chocolate, coconut paste and shavings, plus almonds...

Well, isn’t it already interesting?! But! If everything coconut is foreign to you, don't switch! After all, you can safely change the ingredients and prepare your own version of Easter cottage cheese dessert.

I won't torment you any longer! Let's cook.

How to make cottage cheese Easter at home, recipe with photos step by step.

Ingredients:

200 grams of cream (I have 33%)
6 yolks
150 grams of sugar
100 grams white chocolate
180 grams butter at room temperature
100−150 grams of coconut flakes
50 grams of coconut paste (you can use coconut milk or cream)
700 grams of fat cottage cheese (I have 9%)
200 grams of sour cream (I used 22%)
100 grams ground almonds (nut of your choice)

Preparation:

I’ll immediately make a reservation that all ingredients should, in theory, have maximum fat content, it’s much tastier this way! But, I understand that heavy cream, cottage cheese and sour cream can not always be found on store shelves. Therefore, take what is available to you!

No cream from 30%? So take 20 or 10%. Are there no such people? So take the milk.

Can't buy coconut butter, milk or cream? Just skip this step. The taste will change a little, but not critical!

It’s better to prepare Crème Anglaise using yolks alone, but you can also use just 3 eggs.

Cottage cheese is best fatty, homemade just right. But, I found only 9% and the dessert came out excellent.

If you don’t like coconut, then just remove all the coconut and add any candied fruits, dried apricots, nuts, dried cherries or cranberries. Any combination to your taste is appropriate here!

Now let's get down to the actual cooking. And by the way, it is very fast and easy.

First we need to prepare the cream Anglaise.

To do this, place the cream (milk) in a saucepan and bring it almost to a boil.

At this time, mix the yolks (eggs) with sugar in a bowl.

As soon as the cream begins to boil, pour about half of it onto the yolk mixture, continuously stirring the mixture with a whisk.

Pour this mixture into the remaining milk and set it to medium!!! fire. Do not leave the stove, you need to stir our cream all the time. Do not overcook it, otherwise the mass will curdle and you will have to cook again.

As soon as you see the first bubble on the surface, remove from heat. This is what our cream should look like.

We pass the Anglaise cream through a sieve, this way we will remove possible lumps and boiled eggs.

Then, butter at room temperature and coconut paste (milk or cream) and coconut flakes.

Grind the cottage cheese through a sieve or punch it with a blender, combine with sour cream.

Add nuts there and combine both of our masses - curd and custard. Stir until smooth.

We lay out our pasochka, close the edges of the gauze on top and place it on a plate so that excess liquid can drain. It’s better to put a weight on top of the pasochka - I put a 0.5 liter jar of water.

It is worth noting here that the fattier the products you use for Easter with cottage cheese, the less liquid there will be. I have only 20 grams of glass.

We put our beads in the refrigerator for a day.

From this portion I got 4 paskas weighing 450-500 grams.

If you don't have a bean bag, don't worry. You can make it yourself, just take any plastic glass and make a hole in the bottom. That's it, the bean bag is ready!

The shelf life is short, only 2-3 days, since it is a curd product.

You can decorate the top as you wish, I poured it with ganache (the recipe is here) and laid out kumquat berries.

Here's what I got.

The most delicious and fastest DIY cottage cheese pie is ready!

Be sure to pamper yourself and your family!

By the way, this dessert can be prepared not only for Easter, because it is so delicious!

Bon appetit.

In this article you will learn how to prepare traditional Easter cottage cheese. I’ll tell you about the essence of this dish, its symbolism, give useful culinary tips, and also share a selection of step-by-step recipes. I chose the most popular recipes, described everything in detail, clearly, step by step and with photos, and somewhere I also added a video.

For convenience and to save time, you can click on the desired item in the content of the article.

What kind of Easter dish is this?

Easter is a special holiday dish made from cottage cheese. According to tradition, it is prepared once a year, namely for Orthodox Easter. And so that there is no confusion in the meaning of words, this dish is most often called “cottage cheese Easter”.

Also, do not confuse cottage cheese Easter with “paska”, which is the Ukrainian analogue of Russian ones. Kulich and paska are flour dishes, and Easter is made from cottage cheese.

Easter is prepared only in Russia; one can say that this is a truly Russian dish. Easter cakes, colored eggs and Easter are an invariable attribute of the Easter table.

Easter is, in fact, a curd mass kept in a special mold (pasochnitsa) and decorated in accordance with Orthodox symbols.

A lot of recipes have been invented, there are even not quite classic options. For example, Easter can even be baked in the oven and look like some kind of familiar cottage cheese casserole.

Everyone knows that cottage cheese is rich in calcium and complete proteins. And this is just very useful after a long period. In one holiday you can compensate for the deficiency of nutrients!

Easter can be considered a dessert, since almost all recipes use sugar, dried fruits and other sweet fillings. And it looks almost like a cake! But I also have a fresh (or salty) cooking option in store for you. The taste is original, not everyone will understand, but there will always be connoisseurs.

Symbolism of the dish

Classic Easter looks like a pyramid truncated at the top. And this figure symbolizes the Holy Sepulcher. Parallels are also drawn with Mount Golgotha, where Jesus was crucified.

For people far from religion, such information may be a little shocking: there is a cottage cheese coffin for the holiday.

Easter decoration in the form of the inscriptions “ХВ” - “Christ is Risen!” is also of great importance. After all, it was in the tomb that the miracle of resurrection took place.

They add images of a cross, a cane, a spear, sprouts and flowers, which symbolize all the suffering, as well as the resurrection of Christ.

The peculiarity is that all these inscriptions and drawings are convex; they appear thanks to the forms embossed from the inside in which the curd mass was kept.

These forms are called pasochnitsa. Previously they were made of wood, but now you can buy plastic ones. Bean bags consist of several parts, which are held together using wedges or rope.

There are holes at the bottom of the bowl to allow the whey to flow out of the curd. The curd will become denser and the shape of the dish will be more stable.

By the way, I advise you not to be lazy and buy a ready-made bean bag, do not reinvent the wheel, unless, of course, you are a jack of all trades. It's just that some people cook Easter in flower pots.

Cooking principles

Here I will talk about the general principles of preparing Easter. What are the types, stages and features.

I’ll say right away that preparing classic Easter cottage cheese is a long process. It must not only be made, but also left for at least 12 hours in a cold place (in our time this is a refrigerator).

But in general, Easter is very easy to prepare! You’ll do everything according to the instructions a couple of times, and then you’ll be able to improvise and come up with your own unique recipes.

Easter can be “raw” or “cooked”. Also called “cold” and “hot”.

In the first case, we simply grind the cottage cheese into a homogeneous mass, add sweet fillings, put it in the bean box and wait until everything “gets stronger.”

Raw Easter is easier to prepare, but its shelf life is shorter - the cottage cheese turns sour. Therefore, this type of Easter is usually made in a small size.

Boiled Easter (or custard) is different in that the curd mass is placed on low heat (or a water bath) and cooked for 20-30 minutes until small bubbles form, stirring constantly. Then this saucepan is lowered into a bowl of ice water. The curd mass is stirred until it cools completely. Only after this can the bean box be filled.

Before laying out the curd mass, the bean box should be covered with gauze cloth. The edges of the gauze need to be turned up, and some small flat board is placed on them. They put “oppression” on the board - any object with decent weight. This is for pressing the curd and getting rid of excess liquid. Someone puts a jar of water, and someone puts an iron!

The filled mold should be placed in some kind of plate so that the whey flows into it.

Since cottage cheese is neutral in taste and quickly becomes boring, all sorts of sweet ingredients are almost always added to it. Usually raisins, prunes, dried apricots, nuts, candied fruits and other dried fruits are used.

Again, nuts and dried fruits are used as decoration, and fresh berries and fruits are also added. Cover with jam, preserves, sugar or chocolate glaze. Multi-colored confectionery toppings are often used, as for Easter cakes.

Recipes

After looking at several recipes, you will understand that the algorithm is essentially the same everywhere. One could even do without photographs of dishes; as you can see, all Easter eggs look the same: white, in the shape of truncated pyramids, decorated with all sorts of sweet treats.

Royal custard Easter

This is the most common Easter cottage cheese recipe. Since it is “boiled”, it is stored for a long time. And it is called “royal” because dried fruits, nuts, candied fruits and other goodies are generously mixed into the cottage cheese.

The fact is that in the old days, dried fruits, sweets, nuts and various spices and seasonings were rare and very expensive. Only wealthy classes could afford them, while peasants and the poor were content with an “empty” Easter.

Now there are plenty of all these products, they are inexpensive, and in stores they sell exactly the royal Easter.

Ingredients:

Cottage cheese (the fattier the better) – 520 g.
Chicken eggs – 2 pcs.
Sour cream – 110 g.
Butter – 100 g.
Sugar – 110-130 g.
Vanilla sugar – 1-2 teaspoons;
Raisins – 90-120 g.
Almonds – 70 g.
Lemon or orange zest - 1 teaspoon;
Candied fruits - to taste;

Preparation

First you need to steam the raisins. Pour boiling water over it for 5-10 minutes, then drain the water and dry the raisins with a paper towel.

Now you need to rub the cottage cheese through a fine sieve. Some people even wipe it twice so that the curd mass is more homogeneous. You can also use a meat grinder if you have a small hole attachment.

Grind eggs with sugar, sour cream and softened butter. Add this egg mixture to the cottage cheese and beat well. You can use a mixer or blender. Someone is kneading the millet with a fork.

Transfer the entire mass into a saucepan. We make a water bath: place the saucepan with cottage cheese in a larger saucepan filled with hot water. Place this on the stove and turn on low heat. Cook and stir for about 20 minutes. The curd mass will first melt and then gradually begin to thicken.

You can, of course, without a water bath, just simmer over low heat, but there is a risk that the cottage cheese will burn. Here both the smell and the taste will deteriorate - the transfer of products.

Now place the pan with the hot curd mass in cold water (basin, sink or bathtub!), stir and wait for it to cool completely.

Now add raisins, grate or chop almonds, and add fresh zest.

Place the bean bag on a plate and line the inside with 2 layers of gauze. Now you need to put the curd mass in this form, cover the top with the edges of gauze and place some kind of weight so that the whey gradually comes out.

Place Easter in this position in the refrigerator for 12-15 hours.

That's it, then you take it out, turn the bean bag over and carefully remove its bead box. You can decorate with the same almonds in combination with powdered sugar.

Baked cottage cheese Easter

And this is a very simple and quick recipe. Easter cottage cheese baked in the oven, of course, is not something original and traditional, but it is still no less tasty! And you can cook it every day.

Ingredients:

Cottage cheese – 1000 g.
Chicken eggs – 10 pcs.
Condensed milk or sour cream - 3 tbsp. spoons;
Raisins – 150-200 g.
Sugar – 50-100 g (to taste);
Zest of half a lemon;

Let's start cooking

Rub the cottage cheese through a sieve. Rinse the raisins and add to the cottage cheese. Beat in the chicken eggs, add zest and condensed milk.
Now this mass needs to be thoroughly kneaded, using a mixer. The result is a liquid curd mass.
Pour the mixture into a baking dish - let it sit warm for about 30 minutes. Only then can you put it in an oven preheated to 220 degrees. Baking time – 30 minutes.
Turn the mold over and carefully remove the Easter. You can decorate with confectionery sprinkles.

Easter with jelly and kiwi

Beautiful Easter, consisting of alternating layers of jelly and curd mass. But that's not all! The taste and appearance are complemented by kiwi slices, both inside and outside.

It looks great, but is also a pain to prepare.

If you wish, you can replace the kiwi with any other fruit: apple, banana, pineapple, etc.

Ingredients:

Cottage cheese – 1000 g.
Liquid cream (35% fat) – 500 ml.
Sugar – 160 g.
Vanilla sugar – 2 teaspoons
Chicken egg – 1 pc.
Gelatin – 20 g (1 sachet)
Kiwi – 5-6 pcs.
Grape (or apple) juice – 200 ml.
Water – 100 ml.

Preparation

First you need to soak the gelatin, read the instructions on the package. Usually pour warm water and wait 30 minutes.

While the gelatin reaches, you need to rub all the cottage cheese through a sieve so that there is not a single lump. Add vanillin and put it in the refrigerator for now.

Pour sugar into liquid cream, pour in half of the swollen gelatin. Place over low heat and stir constantly until the gelatin pieces are completely dissolved. Then pour through a sieve, cool slightly and beat the egg into the cream.

Take out the cottage cheese, pour in the “jelly” cream, knead thoroughly until smooth.

Now let’s prepare the bean box: we fasten the walls, place it on a saucer, and line the inside with gauze. Pour the curd mixture into the mold and place it in the refrigerator for 7-8 hours.

After a break and rest, you can proceed to the next step. Pour the juice and gelatin into a saucepan and simmer over low heat until the gelatin dissolves. Let cool gradually.

You can peel the kiwi in advance, cut it into thin slices, pour boiling water over them (to make them more tender) and dry them with a paper towel. Put them in the refrigerator as well.

That's it, wait for the cottage cheese to ripen (only 7 hours).

Now you need to release the curd mixture and cut it into 3 parts.

Place the narrowest part back into the bowl, add a few slices of kiwi on top, then pour in a little grape gelatin. Place in the refrigerator for 15-20 minutes until the jelly hardens.

We took it out, put another piece of pressed cottage cheese and kiwi on top, pour gelatin over it. Place back in the refrigerator until the jelly hardens.

We do the same thing for the third time and put it in the refrigerator for the last time. For 2 hours.

After all this torment, you can release Easter, cut it and try it.

Salty Easter

As I already wrote at the beginning of the article, cottage cheese Easter can be not only sweet, but also salty. Fresh or salty - whichever you prefer. It turns out to be a kind of snack, an analogue of cheese, which can be added to a salad, side dish, meat, fish. You can eat soup like this with Easter.

Ingredients:

Cottage cheese – 1100 g.
Butter (or margarine) – 110 g.
Sour cream – 220 g.
Egg yolks – 10 pcs.
Salt – 3-5 pinches;

Preparation

Grind the cottage cheese through a sieve, or grind with a blender.
Add soft butter, sour cream and 10 raw chicken yolks. Add salt and whisk thoroughly until completely smooth.
Now everything is according to the standard: cover the bean box with gauze, put cottage cheese on it, press it on top with a weight and put it in the refrigerator for 12 hours
Then carefully release it; if desired, you can decorate it with fresh herbs and various spices.

Lemon with ginger (without eggs)

A refreshing and aromatic Easter made with lemon zest and ginger. Another feature is that Easter is prepared without whites, without yolks, in general, without eggs.

Ingredients:

Cottage cheese – 360 g.
Sugar – 110 g.
Butter (or margarine) – 60 g.
Sour cream – 60 g.
Ginger root (fresh) – 15-20 g.
Half a lemon;

Preparation

Grind the cottage cheese using a sieve or blender.
Add sour cream to the cottage cheese and beat thoroughly until smooth.
Grind the slightly melted butter with sugar, add to the cottage cheese and mix again.
Grate the lemon zest and ginger. Add them to the curd mass.
Prepare a bean bag, line it with gauze, and place cottage cheese on it. Secure the edges of the gauze on top and press with something heavy. Place in the refrigerator for at least 12-16 hours. The bean bag should stand on some kind of dish so that the liquid can drain.

Easter with chocolate

If this Easter is chocolate, then why is it white? It's simple! In the photo we used white chocolate, which is what we will use in this recipe. But nothing stops you from doing the same with dark chocolate.

Ingredients:

Cottage cheese – 460 g.
Butter (or spread) – 110 g.
Eggs – 2 pcs.
Liquid cream – 100 ml.
White chocolate bar – 90-100 g.
Candied fruits, dried apricots, raisins – 60 g.
Vanillin – 1 pinch;

Preparation

Since cottage cheese is grainy, it needs to be thoroughly rubbed through a sieve, maybe even 2 times.
In a bowl, grind soft butter with vanilla and sugar. Add cream and mix well.
Pour this creamy mixture into a saucepan, place on the stove and bring to a boil over low heat. Here you need to constantly stir and wait until the cream begins to thicken.
Cool the cream and add it to the pureed cottage cheese. Knead until smooth.
Pour boiling water over dried fruits for 5 minutes, rinse and, if necessary, cut into smaller pieces.
Divide the chocolate bar in half, grate one of them into the cottage cheese, and add dried fruits there.
Place all this sweet cottage cheese in a bowl lined with two layers of gauze. Press down on top with something, such as a jar of water.
That's it, put it in the refrigerator for 12-15 hours or even a whole day!
Pour melted chocolate (from the remaining half) over the finished Easter.

Creamy with raisins and cookies

Delicate aromatic Easter with the addition of raisins and crispy cookies. Depending on which cookies are chosen, the overall taste will change. Chocolate, nut, creamy, oatmeal, with fudge - there are a million options!

Ingredients:

Cottage cheese – 550 g.
Butter – 160 g.
Cream (liquid) – 160 g.
Chicken yolk – 2 pcs.
Sugar (preferably powdered) – 200 g.
Raisins – 150-200 g.
Cookies – 150-200 g.
Vanillin – 1-2 pinches;

Preparation

Pass the cottage cheese through a fine meat grinder, blender or sieve. You should get a soft mass.
Add powdered sugar, cream and softened butter to the cottage cheese. Mix well, you can use a mixer.
Beat in a couple of yolks and continue beating.
Pour hot water over the raisins for 5-10 minutes, rinse and dry. Crush the cookies into small pieces. But not to the point of agony!
Add cookies with raisins to cottage cheese, mix again.
Place in a baking dish, put pressure on top, and place in the refrigerator for 10-12 hours.

Tsarskaya raw

If the first royal Easter was “hot,” then this one is “cold,” that is, without heat treatment.

Ingredients:

Cottage cheese – 0.5 kg.
Powdered sugar – 1 cup;
Vanillin – 2 pinches;
Liquid cream (from 20%) – 0.5 cups;
Butter (or margarine) – 200 g.
Raw yolks – 2 pcs.
Raisins and other additives – 1 handful;

Preparation

Rub the cottage cheese through a sieve. If it is too wet, it is advisable to squeeze it out a little more through cheesecloth.

Beat soft butter with sugar, vanilla, chicken yolks and cream.

Add the creamy mixture to the cottage cheese and mix thoroughly.

Steam the raisins and rinse with hot water, mix into the cottage cheese.

Collect the bean bag, cover it with gauze in 2-3 layers. Lay out the cottage cheese and place the weight on top.

Leave in the refrigerator (not freezer) for the next 12 hours.

Then carefully turn it over, remove the mold and gauze. Garnish with raisins and any other sweet ingredients.

Easter with carrots

An original recipe for lovers of all things carrot.

Ingredients:

Cottage cheese – 1000 g.
Carrots – 500 g.
Zest of one orange;
Butter – 200 g.
Sugar – 220 g.
Vanillin – 1-2 pinches;

Preparation

Remove the butter from the refrigerator in advance so that it becomes softer at room temperature.

Peel the carrots, wash them, add water and cook until tender. You can check with a fork. Soft means ready. If desired, carrots can be sweetened by adding a couple of tablespoons of sugar to the water.

While the carrots are cooking, you need to rub the cottage cheese through a sieve. If it is grainy, you will have to wipe it 2-3 times.

Combine soft butter with sugar and vanilla. Grind well in a bowl.

Boiled and cooled carrots should be rubbed through a sieve in the same way as cottage cheese. Add orange zest to it.

Mix cottage cheese, carrot puree and butter. Stir until the color is even.

Place the cottage cheese in a bowl, in which we first put gauze. Press down on top with a weight and put in the refrigerator to chill. It will take 12-15 hours.

Then we release, decorate and serve!

Easter with cocoa

Wonderful Easter custard with cocoa, chocolate and candied fruits.

Ingredients:

Cottage cheese – 1000 g.
Milk chocolate – 220 g.
Cocoa powder – 2 tbsp. spoons;
Sugar – 170 g.
Butter – 200 g.
Vanillin – 3 pinches;
Liquid cream – 400 ml.
Candied fruits – 200 g.
Chicken eggs – 3 pcs.

Preparation

Grind the cottage cheese with a blender or through a sieve. Mix with butter.
Beat eggs with sugar and vanilla. Pour cream into a saucepan and add beaten eggs.
Bring to a boil, then simmer over low heat for another 5 minutes. All this time you need to stir with a fork or whisk.
Melt the chocolate and add cocoa to it. Pour into cooled cream.
Combine cottage cheese with chocolate cream, add candied fruits and mix everything well. The result should be a homogeneous color mass.
Line a special mold with gauze, place chocolate curd in it, saucer on the bottom, pressure on top. Place in the refrigerator for 12-13 hours.
The finished culinary product can be served either without anything (as in the photo) or with confectionery topping.

With pumpkin

If you have pumpkin lying around, you can make pumpkin Easter. Simple, bright, delicious! There are no eggs here, and this Easter is also made without cream. I didn’t give up butter so that there would be no “naked” cottage cheese at all.

Ingredients:

Cottage cheese – 500 g.
Butter – 130 g.
Pumpkin – 320 g.
Sugar – 150 g.
Vanillin – 1 pinch;
Cinnamon – 1 pinch;

Preparation

Wash the pumpkin, remove the skin, cut into cubes. Place in a saucepan, add water and cook until tender. Add another 1-2 tablespoons of sugar to the water. The pumpkin should become soft.

For now you can make cottage cheese. Pass it through a fine sieve until smooth and tender.

Place a piece of melted butter in a bowl, add sugar, cinnamon and vanilla. Grind until sugar dissolves.

Add butter to the cottage cheese and mix thoroughly.

Cool the boiled pumpkin and mash it into a puree. Also stir it into the cottage cheese.

Place the resulting mass in the bean bag, with a weight on top.

Leave in the refrigerator for 12-16 hours.

On custard fudge

Delicate creamy Easter custard. It just melts in your mouth! For all lovers of dairy desserts.

Ingredients:

Cottage cheese – 520 g.
Sugar – 100 g.
Chicken eggs – 3 pcs.
Liquid cream (as thick as possible) – 1 cup;
Vanilla sugar – 2 teaspoons;
Juice of half a lemon;
Candied fruits, dried berries, nuts at your discretion;

Preparation

Rub the cottage cheese thoroughly through a sieve, add lemon juice and dried fruits to it. Mix.
Beat eggs into a saucepan, add sugar and vanilla sugar. Beat with a whisk, add cream and beat again.
Place on low heat (or better yet, a water bath), simmer and stir until the mixture has the consistency of cream.
This cream needs to be cooled and added to the cottage cheese. Mix well.
Prepare a bowl (all according to the standard), put cottage cheese in it. Place in the refrigerator for 10 hours.
Then the finished Easter can be decorated with nuts, berries, etc. on top.

With condensed milk

Thanks to the condensed milk, this Easter tastes like ice cream. We do not add sugar, since condensed milk is already super sweet.

Ingredients:

Cottage cheese – 550 g.
Condensed milk – 150 g.
Butter – 110 g.
Sour cream – 100 g.
Candied fruits and nuts – 100 g.
Vanillin – 1 pinch;

Preparation

Stir melted butter with condensed milk, vanilla and sour cream.

Add them to the cottage cheese. Now you need to go through the blender thoroughly so that there are no even small lumps. If you don’t have a blender, first rub the cottage cheese through a sieve.

Add candied fruits to this mixture and mix again.

Cover the pan with gauze, pour the whipped cottage cheese into it, and put pressure on top. Refrigerate for 15 hours.

Colored Easter

If you are bored with the usual white or cream shade, then I suggest making a striped Easter!

We get the color using fresh berries. In this example there will be blueberries. But if you wish, you can add: cherries, currants, raspberries, etc.

Ingredients:

Fat cottage cheese – 850 g.
Butter – 100 g.
Sour cream – 5 tbsp. spoons
Sugar – 130 g.
Chicken yolks – 2 pcs.
Blueberries – 50-100 g.
Vanillin – 2 pinches;

Preparation

Rub the cottage cheese through a sieve a couple of times.
Place the yolks in a cup, add sugar and vanillin. Cook and stir in a water bath until the color changes to lighter (and until thick). Place this bowl in a saucepan with water - this will be the bathhouse.
Cool the yolk mass and mix with cottage cheese.
Mash the berries in a separate saucepan and add the remaining sugar. Add a couple of tablespoons of water and cook for a few minutes over low heat.
Divide the curd mass into 2 equal parts. The first one will be white - untouched. But in the second you should add sugar berries and sour cream.
That's it - now we have 2 colors of curd mass.
Place the cottage cheese in a bowl, alternating white and berry. Place in the refrigerator for 8-10 hours.
You can decorate with berries and grated nuts.

Easter without cottage cheese

And this is the culmination of the entire collection of recipes. We will prepare Easter from milk without a single grain of cottage cheese. How is this possible? It's simple! We will make cottage cheese ourselves.

In terms of ingredients, it will not be very cheap, because you will have to compensate with other products.

Ingredients:

Milk – 3 l.
Chicken eggs – 5 pcs.
Sour cream – 2 tbsp.
Butter – 350 g.
Sugar – 200 g.
Vanillin – 2 pinches;

Preparation

Pour milk into a saucepan and place on low heat.

Beat eggs with sour cream.

When the milk begins to boil, pour the egg-sour cream mixture into it.

Stir vigorously, cook and stir constantly. Wait until the milk begins to curdle. Pieces of curd and translucent whey will begin to appear.

Place cheesecloth in a large saucepan and pour in the liquid cottage cheese. Carefully collect and hang somewhere for a while until the whey leaves the curd. You can help with your hands, then you won’t have to wait long in the bean box.

Cover the bean box with gauze, put cottage cheese in it, pull up the edges of the gauze on top, and press them with a weight.

Place in the refrigerator for 3-4 hours. Why so “fast”? The cottage cheese has already been squeezed out thoroughly.

And then we take it out, turn it over, remove the walls of the beanbox and decorate it according to our preferences.

The most important thing in preparing such dishes is the freshness of the ingredients. Since the cottage cheese is pressed in molds for a long time, you just need to buy it as fresh as possible!
We always use gauze! Otherwise, the cottage cheese will simply stick to the walls of the bean box.
Instead of sour cream, you can use thick yogurt, fermented baked milk or snowball.
The taste and color can be enriched with honey, fruit syrups, jam, vegetable and fruit juices.
Add aroma: cinnamon, vanillin, nutmeg.
Cream and sour cream should be as fat as possible - at least 20%.
I recommend not saving and buying natural butter. Since in such large quantities all kinds of margarines will be, to put it mildly, harmful.