Cottage cheese Easter like. What should you do if Easter is very liquid? Frosting for Easter cakes

In the old days, the process of preparing cottage cheese Easter lasted for several hours. The cottage cheese was rubbed through a sieve twice, and the Easter was boiled so that it could be stored for several days. Now having a blender reduces the entire procedure to 10 minutes. In this recipe we will tell you how to make Easter from cottage cheese. Easter turns out airy and tender, you can feel the light aroma of vanilla and the tart grape taste of raisins.

Taste Info Dairy desserts

Ingredients

cottage cheese – 600 grams,
eggs – 2 pieces,
butter – 100 grams,
sugar – 100 grams,
lady finger raisins - 80 grams,
vanilla sugar– 1 package.

How to cook cottage cheese Easter

To prepare Easter, you can use cottage cheese of any fat content, but it should not be too sour. Place the cottage cheese in a deep bowl, lower an immersion blender into it, and beat curd mass a few minutes.

Butter, regular and vanilla sugar are added to the cottage cheese. The butter must be removed from the refrigerator in advance so that it acquires the necessary softness.

The color of Easter depends on the quality of the eggs; it is advisable to buy eggs with bright orange yolks.

After mixing all the ingredients, beat the mass again. The speed is set to medium, and the whole process lasts 3-4 minutes.
The result is a homogeneous cream-colored curd mass. Raisins are washed and dried on a paper towel. There is no need to soak the berries, even dry grapes, once surrounded curd cream, will be saturated with moisture and become soft. " lady finger" - this is an ideal variety for cottage cheese Easter, it has pleasant taste with a slight sourness.

Assemble the plastic mold and place it in a deep plate. The mold is filled with cottage cheese, a piece of gauze is placed on top and a weight is placed. If there is no mold, the cottage cheese is transferred to a colander, covered with a layer of gauze.

Curd Easter should be infused for 12 hours in the refrigerator. During this time, excess liquid will drain, the frozen butter will add the necessary hardness to the cottage cheese.

The finished Easter is placed on a plate. To emphasize Easter motives, white surface decorated with multi-colored stars and hearts, sprinkled with sugar Easter decor.
Easter cottage cheese is cut into neat pieces and laid out on portioned plates.
Using this recipe, you can prepare regular cottage cheese for breakfast. Then you don’t have to achieve density and don’t remove excess liquid. The whipped mass is simply mixed with candied fruits or any dried fruits, then laid out in bowls.

We bake Easter cakes and a lot of other things delicious baked goods from yeast dough. This tradition came from my great-grandmother and grandmother, and my mother still bakes delicious Easter pastries to this day.

But somehow none of them prepared cottage cheese Easter. Maybe, of course, someone did the cooking, but it never registered in my childhood memory. For some reason, it always seemed to me that this was very difficult, and that everyone could not prepare such a festive treat.

And so I thought until I prepared my first treat in this regard. To my great surprise, it turned out to be not difficult at all. Well, at least it’s no more difficult than whatever it is. It was difficult at one time to find a bean bag for sale. And therefore, I cooked my first products in a colander, decorating them with dyed millet.

Of course, they did not have the letters “ХВ” (Christ has risen) traditional for such an occasion, and there were no other symbols of the resurrection of Jesus Christ, such as a cross, a spear, sprouted grains of wheat, young sprouts and flowers, but still it was her - real, traditional, cottage cheese, exactly as it should have been.

Of course, we’ll start today’s selection with the most basic of them - the royal one. Why is it called that? Yes, because it contains many different dried fruits, nuts, and candied fruits. Sometimes they are added to large quantities, sometimes selectively - just something from nuts and something from dried fruits. But these additives that improve the taste are certainly present in it.

Nowadays there is enough of all this abundance in stores, but before you couldn’t buy it in an ordinary store, they brought all these goodies only for royal table from distant countries.

That’s why Easter was considered with the addition of dried fruits and nuts, and all sorts of overseas spices- “royal”. And the peasants cooked ordinary, simple, without any additives.

So now almost all of them who are preparing can be considered “royal”. And here is one such recipe:

We will need:

fat cottage cheese - 500 gr
yolks - 3 - 4 pieces
sour cream - 200 gr
butter - 100 g
sugar - 100 gr
vanilla sugar -1 teaspoon
raisins – 100 gr
almonds, or any other nuts - a handful

Preparation:

1. Rinse the raisins and pour boiling water for 20 minutes. Then drain the water, place the raisins on two layers of paper towels, and blot them with another layer so that no water remains.

2. It is best to use fatty cottage cheese; it makes the treat 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.

You can also punch the mass with a blender or pass it through a meat grinder twice. You can choose any method.

3. 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.

4. Add sour cream and continue stirring until smooth.

5. 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 fat, or vegetable oil very low quality. There is no benefit from it, but the harm to the body can be significant.

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

7. Prepare thick-walled pan with the same 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.

8. Cook the mixture until the first bubbles appear on the surface, that is, until it boils.

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

10. 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.

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

12. 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.

Previously, when I didn’t have a bean box yet, my husband made one himself from a new square flower pot. He sawed off the bottom, and I got what I had dreamed of.

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

13. 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.

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

15. Fill the mold 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.

16. 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.

17. When the time is up, take out the mold and remove the sides.

Then carefully and smoothly, without making sudden movements, remove the gauze.

18. Serve and eat with pleasure!

As you can see, there is nothing complicated in preparation. Of course, this takes quite a lot of time, but there is nothing wrong with that, because all this time Easter is in the refrigerator and is preparing itself. And the cooking process itself does not take much time.

I tried to describe this recipe in particular detail. The following recipes will also be detailed, but without lyrical digressions. Therefore, reading will take much less time. But if you need nuances, then be sure to read all subsequent recipes along with the first.

Cottage cheese Easter without baking with condensed milk

If in the previous recipe we prepared a custard holiday treat, then in this recipe we will do without cooking at all.

We will need:

fat cottage cheese - 600 gr
fat sour cream - 3 tbsp. spoons
butter - 100 g
sugar - 0.5 cups
condensed milk - 200 gr
dried apricots - 100 gr
raisins – 100 gr
vanilla sugar - 1 teaspoon

Preparation:

1. Rinse the dried apricots and pour boiling water over them, leave for 1 hour until they become softer. Then drain the water and dry.

2. Rinse the raisins and pour boiling water over them, leave for 20 - 30 minutes. Then drain the water and dry with paper towels.

3. Place dried dried apricots in a blender bowl, add sour cream and cottage cheese. It is better to use both with a high degree of fat. This will make the finished product more tender and tasty.

4. Add regular and vanilla sugar, condensed milk.

5. Remove butter 82.5% fat from the refrigerator in advance and let it melt at room temperature. Also add it to the blender bowl.

6. Mix all ingredients into a homogeneous mass, especially making sure that no parts of dried apricots remain. It should become homogeneous with the rest of the ingredients, and the mass, thanks to it, will acquire a beautiful peach hue.

Thanks to churning, the mass will turn out not only homogeneous, but also fluffy!

7. Add raisins to the mixture and mix. We no longer use blender.

8. Line the pasta box with two layers of gauze and place the curd mixture into it. Place the mold in a bowl and place pressure on top. It is necessary to place it in a bowl, since whey will leak into it while pressing the product.

9. Place in the refrigerator along with oppression for a day.

10. After this time, take out the bean bag, remove the walls, and carefully remove the gauze.

Place on a plate and serve.

Place the finished Easter on a plate and decorate as you wish. For this, various sprinkles or confectionery decorations can be used.

Raw cottage cheese Easter “Tsarskaya” with candied fruits (no baking)

We will prepare this option with cream, and as a tasty addition Let's take any candied fruits or dried fruits.

We will need:

fat cottage cheese - 500 gr
butter 82.5% - 200 g
sugar - 1 glass
cream - 0.5 cups
egg yolks - 3 pcs
raisins - 1 - 2 tbsp. spoons
almond petals - 1 tbsp. heaped spoon
candied fruits - 1 tbsp. spoon
vanillin, ground cardamom - a pinch (optional)

Preparation:

1. Remove the butter from the refrigerator in advance and let it melt slightly. Then put it in a bowl along with sugar and grind until white, adding one yolk at a time.

Grind the mixture until the sugar is completely dissolved.

2. If you want the product to be not only tasty, but also aromatic, add vanillin and ground cardamom. To avoid large particles, they must be sifted through a fine sieve.

3. Rub the cottage cheese through a sieve twice, so our treat will turn out especially tender and airy. Add it to the total mass.

4. Add candied fruits, dried fruits and almond petals. It is best to steam dried fruits in advance by pouring boiling water over them. Then drain the water and dry them with a paper towel. Large pieces can be cut.

If you don’t have candied fruits, you can grate the zest from a lemon or orange. But only the colored part, the white part, will give unnecessary bitterness to the entire product.

5. In a separate bowl, whip cold heavy cream. Then carefully introduce them into the total mass. It is best to mix with a wooden spatula and preferably shift the layers from top to bottom. Or stir in a circle, but only in one direction.

6. Prepare the bean bag by covering it with a thick, thin cloth soaked in water or a double layer of gauze.

7. Place the curd mass into it, cover with the edges of gauze and place under pressure.

8. Place in a bowl to drain the whey and put in the refrigerator for a day.

9. Then release the product from the mold and fabric and place it on a flat plate. Decorate as desired.

Since Easter is prepared according to this recipe from raw foods, then be sure to use fresh eggs!

It is very important! And in every case when we make a raw treat today, this should be done!

Video on how to bake delicious Easter cottage cheese in the oven

To be honest, I have never baked Easter in the oven. Somehow I got used to cooking it either custard or without cooking at all. But when I started preparing for today’s article, I was surprised to discover that such recipes exist.

I searched on the Internet necessary recipes, it turned out there weren't that many of them. But finally this one caught my eye wonderful recipe. I reviewed it and I have to admit, I really liked it! So I decided to include it in today's article.

Therefore, if you decide to prepare such a treat for the holiday in the oven, take note of the recipe.

Here's another recipe in the oven. True, only milk simmers in the oven, but still one of the cooking stages takes place in the oven.

Easter with eggs and sour cream “Red”, baked in the oven

In the old days, such delicacies were prepared in a Russian oven. But since not everyone has a country stove, it is adapted to our oven, which fortunately is in every home.

Since this recipe was prepared in peasant families, it is prepared from the most simple products, which are in every refrigerator.

And although the products are simple, the treat turns out to be “noble”, it’s not for nothing that it has such a telling name - “Red”.

We will need:

milk - 1.5 liters
sour cream - 4 cups
egg - 3 pcs
sugar - 0.5 cups
salt - a pinch

Preparation:

IN this recipe We will curdle milk ourselves using sour cream. And there are two ways for this. One of them is to do this in a saucepan by mixing milk together with sour cream and bringing it to a boil. When the whey has separated, line a colander with two layers of gauze and pour the contents into it. Then tie the gauze in a knot and hang it so that all the liquid drains out. The whey will drain, but the curd will remain.

Or you can do it the way our great-grandmothers did. And it was done like this. Milk was poured into a clay pot and placed in the oven. The pot became hot and the milk heated, simmered and became melted. Then it had to be taken out and cooled slightly, to approximately human body temperature, that is, up to 35 degrees.

After which sour cream was added, the contents were mixed and left to ferment. Then the fermented milk was transferred to a rag or gauze, folded into a knot and hung, the whey drained off, but the solid mass remained. In this way, cottage cheese was obtained from baked milk, with a delicious smell and taste.

Choose any method of obtaining cottage cheese and continue further.

1. After you have received the cottage cheese and drained off all the whey, the cottage cheese must be rubbed through a sieve twice.

2. Then grind it with eggs. The eggs must be fresh, they will not undergo heat treatment.

3. Then lightly salt the mass and add sugar. Mix thoroughly until smooth.

4. Place the mixture in a colander lined with a double layer of gauze. Close with the ends of the gauze and place a saucer of a suitable size. Place a colander in a bowl to drain the remaining whey. Press down with pressure and place in the refrigerator for a day.

5. Then take out the Easter and carefully remove the gauze. Place it on a plate and decorate as desired.

This is such a simple rustic recipe!

The simplest classic Easter cottage cheese recipe without eggs

Not everyone has time to tinker with food in the kitchen for a long time. And there is also a simple recipe for them.

We will need:

fat cottage cheese - 1.25 kg
butter - 100 g
sugar - 0.5 cups
sour cream - 0.5 cups

Preparation:

1. Rub the cottage cheese through a sieve twice. You can also punch it with a mixer or pass it through a meat grinder twice.

2. Remove the butter from the refrigerator in advance and let it stand at room temperature until it melts slightly. Pour sugar into the melted butter and stir.

3. Add sour cream and grind the mixture until the sugar crystals are completely dissolved.

4. Place the resulting mass into the pureed cottage cheese, add a pinch of salt and mix thoroughly.

5. Line the bean bag with a double layer of gauze; it can be moistened with water. Then fill it with the resulting mixture to the top, cover with the hanging edges of the gauze.

Place the beaker in a bowl to allow the whey to drain into it. Place a pressure on top and put it in the refrigerator as is.

6. Minimum time infuse in the refrigerator for 12 hours, but it is better to let it stand for a day.

7. When the time is up, remove the mold from the refrigerator, remove the sides, and carefully remove the gauze. Place on a plate and decorate as desired.

Raw pasochka with boiled condensed milk and dried fruits

To prepare this recipe, you can buy ready-made boiled condensed milk, but it’s better to cook it yourself, so the finished product will turn out more tasty.

We will need:

fat cottage cheese - 500 gr
fat sour cream 20% - 500 g
boiled condensed milk - 1 can
butter - 150 g
lemon - 0.5 pcs.
sugar - 7 teaspoons
mixture of dried fruits, candied fruits - 1 - 1.5 cups

Preparation:

1. Remove all products from the refrigerator in advance and let them stand at room temperature, so they will be easier to mix. And we will need the butter to be slightly melted, so we should get it even earlier.

2. Soak dried fruits in hot water, and give them the opportunity to lie in it for at least half an hour. Then remove, dry with paper towels, and cut small pieces, the size of a raisin. If you use raisins, there is no need to cut them.

You can use any dried fruit - these include dried apricots, prunes, figs, and raisins. You can also add some nuts if you wish. Large nuts such as cashews, brazil or walnuts It's better to chop it. Almond, Pine nuts, hazelnuts, pistachios or peanuts can be left whole.

3. Place sour cream and butter in a blender bowl and beat until smooth.

4. Add cottage cheese and beat well again until homogeneous mass.

5. Grate the zest from half a lemon and squeeze the juice into a cup.

6. Add boiled condensed milk, grated zest and lemon juice. Add 5-6 teaspoons of sugar and mix thoroughly until the entire mass is evenly colored.

Then taste the mixture, if it contains enough sugar for you, then leave it like that, if you like it sweeter, then add two more spoons, or even more, that is, to your taste.

7. Add dried fruits and nuts to the curd mass if you want to use them. Mix with a spoon.

8. Line the bean bag with a double layer of gauze or thick linen fabric. If there is no bean bag, then you can use a colander and line it with gauze. In both cases, there should be long hanging edges, with which we will subsequently cover the laid out mixture.

9. Place the mixture in a bowl and cover with the hanging edges of gauze or fabric. If you do it in a colander, then you need to put a saucer of a suitable size on top and put pressure on it. Also install pressure on the bean box. Place the resulting structure in a suitable bowl to allow the whey to drain into it and put it in the refrigerator for a day.

Remove the sides of the mold from the finished holiday dessert, and carefully remove the fabric so as not to damage it. Place on a plate and decorate as desired.

A very tasty recipe for Easter cottage cheese with custard fudge

Can you cook custard fudge? No? Then read on.

We will need:

fat cottage cheese - 500 gr
cream - 1 glass
egg - 3 pcs
sugar - 0.5 cups (a little less is possible)
vanilla sugar - 1 teaspoon
lemon - 0.5 pcs
candied fruits, dried fruits, nuts - 0.5 - 1 cup

Preparation:

1. If you use dried fruits such as dried apricots or raisins for cooking, then you must first soak them in hot water, the raisins for 30 minutes, and the dried apricots for 1 hour. Then drain the water, dry the dried fruits and chop them until they are the size of a raisin.

If you use large nuts, then they must also be chopped; smaller nuts can be left whole.

2. Grind the cottage cheese through a sieve twice. Add candied fruits, dried fruits or nuts to it, the total mass of all of them can be from 0.5 cups to a whole one, as desired.

3. Zest half a lemon and then squeeze out the juice. Add both to the mixture. Mix using a wooden spatula or plastic spoon.

4. Break the eggs into a small saucepan or saucepan, add sugar and whisk with a fork or whisk. Add vanilla sugar or a pinch of vanillin.

5. Pour in the cream. Now we need to heat the resulting mass. This can be done in a water bath or over very low heat. We need to get a thickened mixture, but it should not boil. During the entire process until thickening, the mass must be stirred almost constantly.

6. Pour the resulting thick mass directly hot into the prepared cottage cheese and mix thoroughly until a homogeneous mass is obtained.

If you don’t have fatty cottage cheese, then after the curd mass has cooled, you can add 100 grams of softened butter fat content 82.5%.

7. Line the bean bag with a double layer of gauze or thick fabric. Place the curd mass into it, cover with the hanging edges of the gauze and put pressure on top, and place the mold itself in a bowl where the whey will drain.

8. Place the mold in the refrigerator for at least 12 hours, and preferably for a day.

Take out the finished treat, remove the sides of the mold and gauze, place it on a plate and decorate as you wish.

Awesome Easter made from cottage cheese with poppy seed filling without baking

So that you don’t get bored at all reading recipes, I decided to put one more in the article great option cottage cheese Easter made on two bases. One of the bases is made with the addition orange zest and turmeric, and the other with poppy seed filling.

It turns out not only incredibly tasty, but also just as beautiful. Pleasant golden color, smelling delicious... With such a treat you will have a real holiday.

Well, what do you say, did you like the recipe? For example, I liked him very much. And beautiful, and tasty, and aromatic. And since it is prepared without heat treatment, then also quite quickly!

So be sure to take note of this recipe.

By the way, you can tint a product not only with turmeric, and that’s right on topic with this next recipe.

Raw Easter in butter without eggs with sea buckthorn juice (very quick recipe)

It's very simple and quick recipe. Therefore, if you have little free time, then take note of it.

We will need:

cottage cheese - 500 gr
butter - 2 tbsp. spoons
sugar - 0.5 cups
sea buckthorn juice- 1 glass

Preparation:

1. Rub the cottage cheese through a sieve twice, then mix it with sugar until smooth and the sugar dissolves.

2. The butter, which will need to be taken out of the refrigerator in advance, should melt slightly. Add it to the cottage cheese and mix again.

3. Then add sea buckthorn juice. Then beat the mixture with a mixer until the consistency and color become uniform.

4. Line a pastry bowl or colander with a double layer of gauze and place the curd mass in it. Cover the top with the ends of gauze and place under pressure, placing a bowl down into which the whey will drain.

5. Place in the refrigerator for 12, or better yet, 24 hours.

6. Take out the finished Easter, remove the mold and gauze, place it on a plate and decorate as you wish.

In exactly the same way, you can prepare products with the addition of cocoa, raspberry jam or with carrots.

A simple recipe for carrot Easter with cottage cheese

How do you like the idea of making the recipe more varied and adding carrots to the base of the festive dessert?!

We will need:

cottage cheese - 500 gr
carrots - 200 gr
butter - 100 g
sugar - 200 gr
orange zest - 1 teaspoon
vanillin - a pinch

Preparation:

1. Wash the carrots, peel and grate on the finest grater. Sprinkle with sugar and let stand until it releases the juice.

2. Place the frying pan on a very low heat, place a tablespoon of butter and carrots on it. Simmer until the carrots become soft.

At the same time, make sure that it does not start to burn, otherwise it will give an unattractive dark shade to the finished product.

3. Rub the cottage cheese through a sieve twice. Then rub in the slightly softened butter and then the limp carrots. It will grind itself and remove any remaining oil from the sieve.

4. Add grated zest and vanilla to the mixture. Mix thoroughly and beat with a mixer.

5. Place the mixture in a bowl or colander lined with damp gauze, cover with the remaining gauze and place under pressure for at least 12 hours.

Place the mold in a bowl to allow the whey to drain into it. The product must remain in the refrigerator throughout.

6. Then remove it from the mold and remove the gauze. Decorate as your imagination dictates.

Our beauty will turn out to be a pleasant golden color with the same pleasant orange smell.

How to make vanilla cottage cheese Easter without baking

Despite the minimum ingredients in this recipe, the resulting treat will be very tasty and aromatic.

We will need:

fat cottage cheese 9% - 600 gr
heavy cream - 600 ml
sugar - 1 glass
vanilla sugar, or vanillin - 1 teaspoon or pinch

Preparation:

1. Grind the cottage cheese through a sieve twice, gradually pour the cream into it. Use cream with at least 20% fat content. Stir the mixture until smooth.

2. Place the mixture in several layers of gauze and tie it in a knot. Hang and leave for 12 hours until all the liquid is removed from the glass. Place a bowl under the knot. Do not pour out the resulting whey, it can be used for cooking,

3. After the time has passed, untie the knot, put the mass in a bowl, add sugar, vanilla sugar or vanillin. To stir thoroughly.

4. Line the pasta box with damp gauze, folded in two layers, and place the prepared curd mixture into it. Cover the mold with the hanging edges of the gauze, put pressure on top, and place the mold itself in a bowl so that the remaining whey drains out.

5. Leave at room temperature for 30 minutes. Then release it from the mold and remove the gauze.

6. Place on a plate and decorate to your liking.

This is not only the simplest, but also quite quick way preparations. You don't have to wait a day to start eating a delicious treat.

This beauty is prepared in villages using fatty village cottage cheese and the same cream.

Tsar's raw Easter in Russian with sour cream and cream

According to this recipe, the finished product turns out to be unusually tender, tasty and airy, that is, truly “royal”.

We will need:

fat cottage cheese— 800 gr
thick fat sour cream - 1 cup
cream 33% - 0.5 cups
butter 82.5% - 2 tbsp. spoons
sugar - 0.5 cups
powdered sugar - 0.5 cups
vanilla sugar - 2 teaspoons
egg - 3 pcs
ground nutmeg- 0.5 teaspoons
ground cinnamon - 0.5 teaspoons
candied orange peels - 1 tsp. spoon
raisins - 2 tbsp. spoons
any nuts - 2 tbsp. spoons

Preparation:

1. Rub the cottage cheese through a sieve twice. Add powdered sugar, softened butter and sour cream. Beat with a mixer.

2. Divide the eggs into yolks and whites.

3. Mix sugar with yolks and grind until white. You can use a mixer. Then add the resulting mass to the curd mixture.

4. Whip cold cream from the refrigerator into a strong foam.

5. Beat the whites also into foam.

6. Gradually add all the spices to the curd mixture, then alternately whipped cream and whipped whites. Stir with a wooden spatula, moving the mass from bottom to top, in one direction.

7. Add candied fruits, washed and dried raisins, as well as any nuts not very finely chopped. Mix, also using a wooden spatula.

8. Line the bean bag with gauze or a thin dense cloth, leaving long ends.

9. Place the curd mass into it, close with the hanging ends, put a board on top and put pressure on top. Place in a bowl to allow the whey to drain.

10. Place the mold in the refrigerator for 1.5 - 2 days. Then remove the walls of the mold and gauze or film, depending on what you used.

Decorate to your taste. You can decorate with dried fruits, nuts, candied fruits.

Delicious custard pastry with boiled yolks without form

Another interesting recipe, where not raw eggs will be used, but boiled yolks. And you don’t have to be afraid to give ready-made dessert to children.

We will need:

fat cottage cheese - 1.4 kg
eggs - 5 pcs
milk - 2/3 cup
sugar - 1 glass
zest of one lemon
or vanillin - a pinch

Preparation:

1. Boil hard-boiled eggs, cool them and remove the yolks. Set aside the whites so they can be used for cooking.

2. If you are preparing a product with lemon zest, you need to remove it. Remove only the yellow part of the crust.

3. Grind the yolks with sugar until smooth and until the sugar dissolves.

4. Pour the milk into a saucepan and dilute the resulting mixture and lemon zest in it, put it on low heat and bring almost to a boil. But the milk should not boil.

5. Pour into a deep, large bowl and let cool.

6. Grind the cottage cheese through a sieve twice, or you can beat it with a mixer until smooth. Add it to the cooled mixture and mix thoroughly.

7. Line the colander with a double layer of gauze or thick fabric. Line the pan so that there are long overhanging edges.

8. Transfer the curd mixture into a colander. Cover it with the hanging edges of the fabric, place a saucer of a suitable size on top and place pressure on top.

Place the colander itself in a bowl. From the oppression, the released serum will flow into it. Put all this in the refrigerator for 12 hours, or better yet for a day.

9. After the allotted time, remove the package from the colander and carefully remove the gauze.

Decorate the finished Easter to your taste, as your imagination tells you. Dried fruits, nuts, or millet painted with bright colors are suitable for decoration.

Easter with curdled sour cream and dark chocolate

Maybe for some people such a dessert will be unusual, as it was for me personally at one time. That's when I first came across this recipe. Yes, as unusual as it may seem, they are prepared with chocolate. And the next two recipes will be just like that.

This recipe is also unusual in that we are preparing the treat without cottage cheese, and we will be curdling it with sour cream.

We will need:

thick village sour cream - 1.2 kg
heavy cream - 0.5 cups
butter 82.5% - 2 packs (400 g)
sugar - 400 gr
egg yolks - 6 pcs
chocolate - 400 gr
vanilla - pod (or vanillin on the tip of a knife)

This amount of ingredients makes a fairly large Easter cake. If you don’t need one, then simply reduce the amount of ingredients by half.

Preparation:

1. Place the sour cream in several layers of gauze or thick cloth. Tie it in a knot and hang it for 10 - 12 hours until all the liquid drains out. Place a bowl under the draining whey; the liquid component can be used for baking.

2. Grind the yolks with sugar until white; you can use a mixer for this.

3. Grate the chocolate, before putting it in the refrigerator for a while, it will be easier to grate. Then add it and vanilla to the yolk mixture.

4. Dilute the resulting mass with cream and place on the stove, very hot. slow fire, and even better on water bath. Our task is to obtain a thick, homogeneous mixture, but it should not boil. During the entire process, the mass must be stirred so that it thickens evenly and does not stick to the bottom.

5. As soon as the mass thickens, remove it from the heat or water bath and leave to cool. When the mass has cooled, mix it with sour cream and butter, mashed until white. Refrigerate until it becomes the consistency of butter.

6. Line the bean bag with a double layer of gauze or thick fabric. Place the resulting mass into it very tightly. Cover with the edges of gauze and place under pressure in the refrigerator for 24 hours. Place the mold in a bowl of suitable size so that the draining liquid remains in it.

7. When ready, take out the mold, remove the walls and gauze. Transfer to a plate and decorate. Or you can leave it the way it turned out.

This recipe can also be prepared without chocolate, replacing it with any ground nuts. They are added in the same proportion as chocolate. In this case, vanilla can be replaced with almond essence.

Easter turns out surprisingly tender and incredibly tasty. Therefore, be sure to take note of this recipe, it will not let you down.

Very tender and tasty cottage cheese Easter with white chocolate

Very gentle and delicious dessert, which is always pleasant to serve and no less pleasant to eat.

We will need:

fat cottage cheese - 400 gr
fat sour cream - 400 gr
white chocolate – 200 gr
milk - 1/4 cup
dried fruits, candied fruits - 0.5 cups

Preparation:

1. Pour milk into a small saucepan or saucepan and break the chocolate there. Place over low heat and cook until all the chocolate has melted.

2. Rinse dried fruits and pour boiling water, leave raisins for 30 minutes, and dried apricots for an hour. Then drain the water, dry the dried fruits and cut large ones into pieces the size of a raisin.

3. Pass the cottage cheese through a sieve twice. Add to it warm milk with melted chocolate, thick thick sour cream. The fat content should be at least 20%, and preferably 30%. Mix.

You can add a little sugar if you wish, especially if you have a sweet tooth.

4. Add dried fruits and candied fruits to the resulting mixture.

5. Moisten two layers of thin, dense cloth or gauze with water and line the bean bag with it. Leave long ends.

6. Place the curd mixture into the mold and close with the overhanging ends. And put oppression on top. Place the mold itself in a bowl to allow the liquid to drain into it. Leave at room temperature for 6 - 12 hours, then put in the refrigerator for another 12 - 24 hours.

Then remove the form and remove the fabric. Decorate as desired.

How to make homemade Easter from curdled milk and fermented baked milk

Today we have already prepared such a dessert using sour cream and chocolate, and now we have another recipe according to which we will prepare it from sour cream, milk and fermented baked milk.

We will need:

Ryazhenka - 2 liters
milk - 2 liters
sour cream - 300 gr
sugar - 0.5 cups + 1 cup
yolks - 6 pcs
butter 82.5% - 100 g
vanilla - a pinch

Preparation:

1. Grind the yolks thoroughly with 0.5 cups of sugar.

2. In a large saucepan, mix fermented baked milk, milk and sour cream. Add the yolks and mix everything. Place over low heat and bring to a boil, stirring constantly until the whey is gone. This will require a few minutes of gentle simmering.

3. Line a colander with two layers of gauze and place it in a pan of suitable volume. Pour the mixture into a colander to allow the whey to drain into the pan.

4. Leave in this state until the curd mass cools completely.

5. Then tie the gauze in a knot and hang it for two hours, so that during this time all the remaining liquid drains away.

Do not pour out the whey, it produces .

6. After this time, rub the curd mass through a sieve twice.

7. Remove the butter from the refrigerator in advance and let it melt slightly. Then mix with sugar, rubbing it thoroughly until the grains disappear. Add vanilla and mix again.

8. Add something sweet aroma oil into the cottage cheese and mix everything thoroughly.

9. Place the mixture in a prepared bowl lined with gauze, or in another form. Place it in a bowl so that the released liquid can drain into it. Place a pressure on top and put it in the refrigerator for a day.

Then remove the mold, gauze and place the finished treat on a plate. Optionally, decorate it or leave it as is.

A simple recipe for making cottage cheese treats with honey

This is another very simple recipe that is easy and simple to make.

We will need:

fat cottage cheese - 700 gr
egg yolks - 7 pcs
honey - 100 ml
fat sour cream - 200 gr
sugar - 1 - 2 tbsp. spoons

Preparation:

1. Rub the cottage cheese through a sieve twice. Use full-fat cottage cheese, it will make Easter more delicious.

2. Add yolks, sugar, honey and sour cream to the cottage cheese, all at once. If your sour cream is not too fatty, then add a little 82.5% butter to it.

3. Mix the mass, or even better, beat it with a mixer.

4. Then place in a bean bag lined with gauze and in a colander. Cover with the ends of gauze and put under pressure in the refrigerator, preferably for a day.

Video about how to prepare dietary cottage cheese Easter according to Dukan

As we have noticed from all the previous recipes, the dessert is prepared from all fatty ingredients, this includes fatty cottage cheese and fat sour cream, and cream, and even with the addition of butter. Eat a piece of this treat and you'll gain enough for the whole day. extra calories.

But what about people who don’t want these extra calories, but they also celebrate Easter. So, the next recipe is for you.

Even if you are not on a diet, also take note of this recipe, because the product turns out very tasty. And I think that you will certainly like it!

And finally one more delicious recipe, which will not leave anyone indifferent.

Chocolate curd Easter made with sour cream

Little kids really like the deliciousness prepared according to this recipe. They say it tastes like kinder - surprise. Maybe it is, as long as the kids like it!

We will need:

cottage cheese - 500 gr
sour cream - 1 glass
sugar - 0.5 cups
butter - 1 tbsp. spoon
egg - 3 pcs
chocolate - 100 gr
vanilla - a pinch

Preparation:

1. Prepare a small saucepan. Break eggs into it and grind them with sugar until white, add vanilla and grated chocolate.

2. Place the saucepan on low heat and stir constantly until the mixture is completely melted.

3. Remove from heat and cool.

4. Add cottage cheese, butter and sour cream to the mixture. Blend everything with a blender until smooth.

5. Place in a bowl or colander lined with gauze. Cover with the edges of the fabric and place under a press. Place in the refrigerator for 12 - 24 hours.

6. Then remove the form and carefully remove the gauze. Place on a plate and decorate to your liking.

As you can see, the cooking scheme is the same almost everywhere. Only the ingredients, their quantity and composition change. And the rest of the scheme remains unchanged.

So that you do not have even the slightest doubt that you will prepare the best delicious Easter, the next chapter will help.

How to deliciously and correctly prepare cottage cheese Easter at home

Easter can be raw, custard and baked.

Raw - prepared without any heat treatment, only from raw products. Therefore, they require the freshest ingredients, especially if you cook with eggs.

Eggs should not only be fresh, but also thoroughly washed with soap. Then, so that no soap smell remains, they must be thoroughly rinsed under running water and wiped with paper towels.

Brewed - prepared using heat treatment. As a rule, milk with sugar is heated. Often, eggs added to the liquid mixture are also cooked.

A peculiarity of heat treatment is that, as a rule, the mixture is not brought to a boil, especially if it contains eggs.

That's why it's often like this heat treatment carried out in a water bath. With it, there is less chance that we will overboil the mixture, that it will burn, and that the eggs will curdle.

As soon as the mixture thickens, it is usually immediately removed from the heat and placed in a cold and even ice water, right along with the pan.

Cottage cheese, dried fruits, candied fruits, spices, and often butter are added to the cooled mixture.

Baked – cooked in the oven and very tender. They can easily fall and lose shape. They need time to cool completely and only then can they be removed from the mold.

There are also these options:

simple - prepared with the simplest set of ingredients - cottage cheese, sour cream, sugar and salt
“royal” - prepared with products that improve the taste and aroma of the product. This and various flavorings in the form of vanilla, spices, lemon or orange zest, as well as dried fruits, candied fruits, nuts, chocolate, etc.

General principles for preparing Easter from cottage cheese

For all types of holiday treats there are general principles preparations.

Only the best ingredients must be used for cooking. fresh food, especially for cottage cheese, all related dairy products, and eggs
It is best to take cottage cheese at least 9%
sour cream not less than 20%
cream - from 20% if you just add it to the mixture, and 33% if you cook with whipped cream
oil needed is 82.5%. Oil with a percentage lower is not oil as such, it is trans fat, low quality vegetable margarine
most often in recipes only egg yolks are used. If you use whites, then it is better to beat them and add them in this form
can be prepared from ready-made cottage cheese, or you can prepare it yourself by fermenting milk, fermented baked milk or sour cream. Such recipes are in today's selection.
as mentioned above, in royal Easter dried fruits, nuts, candied fruits, spices and other flavoring additives are used. Also used food colorings, such as turmeric, cocoa, carrots. All this allows you to improve not only the taste, but also the appearance.

To form the blanks, special molds are used - bean boxes. They come in wood and plastic. As a rule, on back side the letters “ХВ” (Christ is Risen) or other symbols of the resurrection of Christ are embossed.

Here it must be said that such a special shape symbolizes the Holy Sepulcher. That is why Easter has a certain shape and special symbolism.

if you do not have such a shape, then it can be prepared in a colander, sieve, or in a flower pot with the bottom cut off (I already talked about this at the beginning of the article). That is, you need a form with two holes. In one of them the curd mass is laid out and pressure is applied, and through the other excess liquid flows out - whey. That is, the product is pressed and freed from excess liquid.
The bean box, or other form in which we will put the mixture, must be covered with cloth. As a rule, it is gauze in two layers, or thin dense fabric. In extreme cases, cling film can be used.

Why is it better to use fabric? Because it can be infused in the refrigerator for up to two days, and the fabric helps the product “breathe” better (so to speak).

The mixture laid out in the mold should be covered with the ends of gauze. Then a board or some other “platform” is placed on it, on which the oppression can be installed.
The form itself is placed in a bowl, the whey will flow into it. It must be drained periodically. The product is considered ready when liquid stops accumulating in the bowl.
In almost all recipes, it must be kept from 12 to 48 hours in the cold, that is, in the refrigerator.
the finished holiday treat is freed from the mold, the gauze is carefully removed and decorated different ways. Decorate with whipped egg whites with colored millet, glaze, the same dried fruits, candied fruits and nuts, sprinkle with cocoa, etc.
the treat can be stored in the refrigerator for up to two days

Here is our guide to preparing one of the main Easter treats. I hope it's complete. After all, in the table of contents I wrote that here are all the recipes from A to Z. Of course, all the recipes cannot be collected within the framework of one article, this is understandable. There are too many of them, in fact.

But here I tried to use all the most basic ones. In addition, they all turned out different, and if you understand the basic principle, then you can prepare any cottage cheese treats and even come up with various delicious recipes yourself.

Let me know in the comments how it turned out! Did you like the article and was it useful to you? Or just rate or repost, so I will understand that the recipes turned out to be necessary for you.

In any case, prepare delicious Easter treats and delight your loved ones with them.

One of the oldest Christian Easter dishes and a real decoration for anyone 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 great 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 turn out 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 scouring sponge, 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. Easiest to prepare wet 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 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 thickened 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 of 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.

Cottage cheese Easter - a dish served for the holiday Easter table along with colored eggs. This one is delicious sweet dessert prepared only once a year, using a pasochnitsa (a special shape in the form of a truncated pyramid). The cottage cheese is ground, mixed with sour cream and other ingredients of the recipe, supplemented with nuts or dried fruits.

According to the method of preparation, cottage cheese Easter can be raw or boiled. In the first case, the recipe does not provide for heat treatment - all components are immediately ground into a single mass and placed in a mold. In the second option, the mixture of ingredients is preheated over low heat. We'll consider step by step recipe boiled cottage cheese Easter with candied fruits and raisins.

Ingredients:

cottage cheese with a fat content of 9% or higher - 600 g;
butter - 100 g;
sour cream from 20% - 200 g;
yolks - 4 pcs.;
sugar - 100 g;
vanilla sugar - 1 teaspoon;
raisins, colored candied fruits (or other additives) - 100 g each.

Easter cottage cheese recipe with photos step by step at home

How to make cottage cheese Easter with candied fruits and raisins

The first thing to do is grind the cottage cheese, no matter how fatty and silky it is initially, through a sieve, or beat it using a submersible blender. It is extremely undesirable to neglect this point - in in this case It is very important to achieve the smoothest possible composition so that the finished Easter turns out tender and homogeneous, without curd grains.
In a thick-bottomed saucepan, combine the already mashed cottage cheese with sour cream, vanilla and regular sugar, and soft oil, sliced small cubes. Separate the yolks from the whites and also add them to the curd mass.
After mixing the ingredients, place the pan on the stove. Heat over low heat, thoroughly stirring the curd mixture. When exposed to temperature, the mass will gradually begin to become more liquid - this is completely normal, as it should be!
When air bubbles begin to rise from the bottom, remove the curd mixture from the heat - there is no need to wait for active boiling. Cool until slightly warm.
Add colored candied fruits and raisins to the curd mass (do not forget to rinse and dry in advance), mix. If desired, you can add other additives to Easter - any chopped nuts, a mixture of dried fruits, fresh berries.
We moisten the gauze with water, wring it out, fold it in two layers and lay it inside the bean bag (the edges of the fabric should hang down on the sides). Place a plate underneath to allow the liquid whey to drain into it. If there is no special form for Easter, you can use a regular colander or take a large plastic bottle, making holes at the bottom for the liquid to escape.
Fill the prepared container with curd mass (in our example, we use a pastry bowl designed for 900g of Easter).
We lift the edges of the gauze hanging on the sides and wrap them, hiding the curd mass under the fabric. We place a load on top (for example, a container of water). Place in the refrigerator for at least 12 hours.
After a while, we remove the load and open the edges of the gauze. Cover the cottage cheese Easter with a plate and turn it over. We remove the bean bag and remove the fabric.
If desired, we decorate the cottage cheese Easter with confectionery sprinkles or in another way. Cut into pieces and serve.

Cottage cheese Easter with candied fruits and raisins is ready! Bon appetit!