Another of the most delicious traditional dishes, which is prepared only once a year, is cottage cheese Easter. A delicious dessert with a deep religious meaning. Its shape resembles the Holy Sepulcher, in the form of a truncated pyramid. To prepare it, they use special boards or a plastic form with the inscription “XB” on the sides - Christ is Risen.

For the first time, I tried a delicious curd Easter when I was a child with an old woman I knew, a pupil of the Institute for Noble Maidens and a wonderful hostess. I was so struck by the unusual taste of this dish that, when I grew up, I began to try various recipes for its preparation.

Later I realized why this dish turns out delicious - butter, cream, eggs, sour cream, raisins, candied fruits, poppy seeds or even honey are added to the cottage cheese. With such a set of various additives, the dish for the holiday is just right. There are a great many recipes, and each hostess adds her own “zest”. Easter is prepared both custard and raw, without baking. Today we will look at some interesting recipes for raw Easter, which is easier and faster to prepare than custard.

In principle, Easter cannot turn out to be tasteless. But personally, I did not immediately get a beautiful and elastic form of the curd mass.

So that the first time you have a fragrant, beautiful and delicate dessert, use these useful tips.

1. Use the freshest ingredients, especially for no-bake Easter.
2. Buy fat cottage cheese - 9%, it is better to take sour cream at least 20%, cream at least 30%, and butter - at least 82.5%.
3. If you are preparing homemade cottage cheese, then be sure to put it under pressure for several hours so that excess liquid is gone. The cottage cheese must be dry, otherwise the pyramid will fall apart.
4. Be sure to wipe the cottage cheese 2 times through a sieve or beat with a blender until smooth. There should be no grains, then the dessert will turn out tender.
5. Remove eggs and butter from the refrigerator in advance, they should be at room temperature, and if you use cream, then on the contrary, cool them.
6. Add vanilla, raisins, dried cranberries, candied fruits, poppy seeds, cocoa or nuts to the curd for a special flavor.
7. If you want to get an appetizing golden color, add a little turmeric to the curd.
8. Tamp the curd mass tightly into the paster, and put oppression on top. Put the pasta on a plate and periodically drain the whey that will stand out from the cottage cheese. Leave it overnight, and even better for 10-12 hours.
9. If you are preparing a custard dessert, then it is better to brew the ingredients in a water bath, without bringing to a boil.

Now choose the recipe and good luck!

Classic curd

The classic Easter is made from homemade cottage cheese. I confess to you, I use purchased, but rather fatty cottage cheese. We all know that delicious (but not diet) meals are made from fatty foods. Preparing such a festive dessert is quite simple, without cooking.

Any Easter we will flavor with ingredients such as nuts, raisins, dried fruits. They will give our dish a whole palette of different flavors.

We will need:

• cottage cheese - 800 gr.
• butter - 100 gr.
• sour cream - 130 gr.
• powdered sugar - 150 gr.
• dark raisins - 100 gr.
• light raisins - 100 gr.
• dried apricots - 100 gr.
• walnuts - 100 gr.
• vanilla sugar - 1 tsp

Cut the dried apricots into small pieces.

We spread it in a deep bowl, add raisins, pour boiling water over it and let it stand for 20 minutes. During this time, dried fruits will become soft and fragrant.

It is advisable to wipe the cottage cheese through a sieve or pass through a meat grinder. There is a more modern way - grind cottage cheese with a blender.

In grated cottage cheese, add softened butter, sour cream, powdered sugar and vanilla sugar. We mix everything well.

Leave butter at room temperature before cooking to soften.

We drain the water in which we soaked the dried fruits, and put the raisins and dried apricots on a paper napkin. We dry them a little, and only after that we add them to the main dish. Mix the whole mass with raisins and dried apricots.

We cover the form for Easter with clean gauze, folded in two layers. Spread the cheesecloth well on the sides and leave the edges protruding. We spread the curd mass in a mold, tamp it quite tightly so that there are no voids.

We cover the top with gauze and put some kind of load. It is most convenient to cover with a plate, and place a jar of water on top. The liquid from the cottage cheese should come out, then the Easter will retain its shape. We leave it like this overnight in a cold place. Then we turn the form over, carefully remove the form and gauze.

Easter is ready, keep it in a cold place until the meal.

Boyarskaya with cream

Truly boyar Easter, with delicate cream, sweet and very tasty. Prepares simply and quickly. Almonds, candied fruits and raisins give this dish a truly rich taste.

We will need:

• cottage cheese - 500 gr.
• butter - 200 gr.
• cream 30% - 0.5 cup
• sugar - 1 cup
• egg yolks - 2-3 pcs.
• raisins - 1 tbsp. l.
• almonds - 1 tbsp. l.
• candied fruits - 1 tbsp. l.
• vanilla sugar - 1 tsp
• cardamom to taste

Softened butter is rubbed with sugar until white and add the yolks. Stir until the sugar is completely dissolved.

Add vanillin (vanilla sugar) and cardamom to this mass.

Grind cottage cheese through a sieve or grind with a blender until smooth. Try to grind until the lumps disappear.

Add raisins, almonds and candied fruit.

Whip the cream until fluffy and fold into the curd mixture. Mix everything thoroughly, trying to interfere from top to bottom. It turns out a tender and homogeneous curd mass.

We lay it out in a form, which we first cover with two layers of gauze. Be sure to put oppression on top so that excess liquid from the curd leaves. We keep under oppression for 5-6 hours, and it is better to leave it overnight.

We take Easter out of the mold, carefully free it from gauze. Decorate with chocolate chips, cranberries or other berries if desired.

Delicious cottage cheese recipe with condensed milk

I tried to make the task a little easier and cook Easter cottage cheese with the addition of condensed milk. I can say that it turned out very tasty, last year this festive dessert was swept away from the table by home and guests very quickly.

We will need:

• cottage cheese - 600 gr.
• butter - 100 gr.
• sour cream - 3 tbsp. l.
• powdered sugar - 1/2 cup
• condensed milk - 200 gr.
• raisins - 100 gr.
• vanilla sugar - 1 tsp

Preliminarily, 20 minutes before cooking, you will need to soak the raisins in hot water.

Remove the butter from the refrigerator in advance, warm to room temperature.

In a blender, beat cottage cheese and sour cream until smooth.

Try not to leave curd grains, then Easter will turn out to be very tender.

Add sugar, vanilla sugar to the curd mass and pour in the condensed milk.

Butter has softened by this time, add it to the main mass in a blender and stir everything until smooth.

It remains to add raisins. According to your taste, you can also put dried apricots in Easter (it will also need to be soaked in hot water beforehand).

We cover the pasochnitsa with gauze, preferably in two layers, we straighten the gauze well. Do not forget to leave the free edges of the gauze to cover Easter later.

We spread the curd mass, press it with oppression and leave it overnight.

We free the finished Easter from the form, remove the gauze, turn the pyramid over and decorate it according to our mood and taste.

A simple recipe with cottage cheese and honey (video)

Pretty easy Easter dessert recipe. Thanks to honey, there is very little sugar used in this recipe. Honey and candied orange peels make this dish exclusive, try it.

"Royal" Easter without baking

They called the Royal Easter because of the presence of rather expensive ingredients in it - sugar, sour cream, cream, butter, nuts, which ordinary people could not afford. These products really enrich the taste of this holiday dessert. Now they are present in many recipes, so almost all recipes can be called "royal".

• cottage cheese - 500 gr.
• butter - 200 gr.
• cream - 150 gr.
• egg yolks - 3 pcs.
• powdered sugar - 200 gr.
• raisins - 50 gr.
• candied fruits - 50 gr.
• dried cherries - 50 gr.
• roasted almonds - 50 gr.
• chocolate - 50 gr.
• vanilla sugar - 1 tsp

Pour boiling water over raisins and candied fruits.

We will need almonds, which must first be roasted. Chocolate can be cut with a knife, and it is even better to grate on a coarse grater.

We drain the water in which the candied fruits and raisins were soaked and put them on a paper napkin, dry them.

We wipe the cottage cheese through a sieve. You can grind with a blender, even more convenient and faster.

It is advisable to hold the butter at room temperature or even heat it up a little. Mix soft butter with powdered sugar and beat with a bdender until a homogeneous mass is obtained. Add the yolks one at a time and beat again.

Pour candied fruits and raisins into the oil mixture, mix well. Then we introduce cottage cheese in parts.

Separately, whip the cream with a blender. To make whipping cream better, cool it first.

Whipped cream is introduced into the curd mass and mix.

We vyklydvayem cottage cheese in the form, well rammed. From above we cover with a load and leave it for the night, and even better for a day. Then we remove the form and gauze, turn Easter over and decorate.

Lemon raw easter with poppy seed filling

An original dish that looks very nice in the cut because of the poppy seed filling. Lemon, which is present in the recipe, gives sourness, and turmeric gives a beautiful color. At the same time, Easter is prepared quite simply.

We will need:

• cottage cheese - 600 gr.
• butter - 100 gr.
• sour cream - 100 gr.
• sugar - 100 gr.
• lemon zest - 1 tsp
• turmeric - 1/2 tsp

For poppy mass:

• poppy - 150 gr.
• almonds - 50 gr.
• water - 1 glass
• brown sugar - 50 gr.
• honey - 25 gr.
• vanilla sugar or vanilla stick

1. Mix cottage cheese, sugar, softened butter and sour cream and beat with a blender until the lumps disappear. The mass should be homogeneous and tender.

2. Divide the resulting curd mass in half. In one we will add grated lemon zest and turmeric. It will turn out light yellow.

3. For the second part, we need poppy seed filling. To do this, fill the poppy with cold water, wash the seeds and drain the water.

4. Now fill the poppy with clean cold water and bring to a boil, but do not boil. For flavor, add vanilla sugar. Hot poppy should stand for 20 minutes in a saucepan under the lid.

5. Pre-fry the almonds and grind with a blender, but not to flour, but to leave pieces of nuts.

6. We will need to chop the steamed poppy seeds. The easiest way for me is with a blender. But you can skip through a meat grinder.

Crushed poppy seeds are much tastier and don't get stuck in your teeth.

7. When the poppy is completely cool, add sugar, honey and nuts. The poppy mass is ready, mix it with half of the cottage cheese.

8. We cover the form for Easter with gauze. We got 2 fillings - lemon and poppy seeds.

9. First, lay out the lemon curd, level it on the sides. In order for Easter to keep its shape better, do not lay out the filling for 5-10 minutes.

10. In the middle of the form we tamp the poppy seed filling.

We wrap Easter with gauze, put a load on top and leave it for 10-12 hours, or even better, stand for a day. For all the time 3-4 times it will be necessary to drain the resulting whey.

11. After the time has passed, we remove the gauze, and turn the plate with Easter over. We release our dessert from the mold and gauze and decorate.

This Easter looks especially beautiful in the context

Video on how to cook Zebra cottage cheese Easter without eggs

If you want to cook an original Easter dessert, then cook a striped Easter. I am sure that you will surprise your family and guests.

Recipe with dried apricots and prunes

Dried fruits and cottage cheese go well together, so feel free to cook according to this recipe. And to prepare such a festive dessert is within the power of any novice hostess. Cooking is simple and delicious.

We will need:

• cottage cheese - 500 gr.
• butter - 100 gr.
• sour cream - 60 gr.
• sugar - 100 gr.
• vanillin - 1 tsp
• dried apricots
• prunes

For dried fruits, I don’t specifically indicate the amount, some like to have a lot of them, and some prefer more cottage cheese. But before cooking, dry fruits need to be poured with hot water for about 20 minutes. After that, we squeeze the water off, and put the dried fruits on a paper towel.

We grind the cottage cheese through a sieve or with a blender.

Add vanilla sugar, sugar, sour cream and softened butter to the cottage cheese. Mix everything well with a blender.

Dried fruits are cut into small pieces and sent to the curd mass. Mix well again.

We spread the curd mass in a mold, ram it, cover it with gauze and leave it under pressure for 10-12 hours.

It remains to decorate and serve our dish to the table. Easter is served cold, so keep it in the fridge until your guests arrive.

So, I hope that in my selection you have found the right recipe for yourself. There is a lot of preparation and trouble ahead, but the holiday is worth it.

I wish you a delicious festive table, many guests and a happy Easter!

Greetings to all friends and guests of my blog! Who looked at this page, obviously, is already preparing for the main Christian holiday. Just like Easter cakes and colored eggs, Tsarskaya Easter cottage cheese is one of the traditional dishes of the Easter holiday table.

Easter in 2018 will be early and falls on April 8th. Traditionally, believers from Saturday evening go to church for the all-night service and meet the beginning of Christ Sunday in the church with hymns. The priest sanctifies other Easter dishes prepared in advance with prayer and holy water.

Orthodox, who observed the great fast for 40 days before Easter, and ate only fasting dishes, are happy to break the fast with consecrated dishes. Fasting is not considered obligatory by the Orthodox. But for the holiday, everyone tries, except for painting the eggs, for sure, or they buy ready-made ones. In stores these days, an abundance of various pastries.

However, you cannot buy the main Easter food in the store. You have to try to do it yourself. We've already covered a few. This dish is the main decoration of the table. And the Royal Easter is considered especially exquisite, festive. Today we'll talk about her.

We all celebrate the bright Orthodox holiday in high spirits. And we think about what especially appetizing dishes to cook so that the festive table will please our guests and relatives.

Recipe for Royal Custard Easter from Cottage Cheese with Cream

With the approach of the holiday, the Orthodox prepare Easter cakes, Easter and colored eggs. On Bright Sunday, all this is carried to the church for consecration. And upon returning from the temple, everyone sits down at the table and breaks the fast with these consecrated products after Lent.

If the laity did not observe the fast, then they are not at all forbidden to cook and taste delicious Easter treats.

Today we will analyze how the Royal Easter is prepared from homemade cottage cheese and heavy cream. I will make it in a special bowl, a mold 17 cm high. If there is no mold, use a regular colander.

Cooking:

Since the dessert will stand in the refrigerator for up to a day, I only wash dried fruits with hot water. But if you are used to pouring boiling water over them, do so. It's not essential.

My cottage cheese is greasy and large flakes. He's even a little dry.

Store-bought cottage cheese should be thoroughly squeezed through cheesecloth, because it is full of water.

You can grind it in a blender. The main thing is that the curd mass becomes soft and tender. I rub the cottage cheese through a strainer in small portions. I add soft butter.

In a separate bowl, beat the eggs and add vanilla and cream to them. I add sugar. All this is mixed using a simple whisk. Now I put this mixture on the stove and bring it to a boil over low heat.

It is necessary to constantly stir so that it is brewed, but not welded to the bottom.

As soon as the first bubbles appear, remove from heat and let cool.

I wash dried fruits and dry them on a napkin. I grind nuts in a mortar. I cut candied fruits into small pieces. I combine this beauty with cottage cheese and a cooled brewed mass.

I put the collected paster on a plate. I line it with two layers of wet gauze so that the edges hang outward.

When you line the form with gauze, try to keep the folds in the corners.

I fill it with curd mass and cover with the edges of gauze. And on top I put a suitable size lid or saucer.

From above I put, as oppression, a jar of water and remove this structure in a cold place. It is necessary to periodically drain the whey, which will be squeezed into a plate. A day later I take out the design and disassemble the form.

I put the pasochka on a beautiful plate and carefully remove the gauze. This is such a beauty. All drawings and letters are printed very well.

Decorate as you wish - with berries, colored confectionery sprinkles or chocolate chips. Everything will be beautiful and delicious.

Video on how to cook raw cottage cheese Easter

The video from the channel "Simple and Tasty" shows how to prepare the Royal Easter without cooking. Since we will neither boil nor brew anything, this recipe excludes the addition of eggs. But, if you are not afraid to eat the product with raw eggs, you can add 2 eggs when mixing the ingredients.

• 0.5 kg. curd,
• ½ st. Sahara,
• 1 sachet of vanilla sugar
• ½ st. sour cream (20-25%),
• 100 gr. Butter,
• ½ st. raisins,
• ½ st. candied fruit,
• zest from half a lemon.

The video shows the preparation of a large portion and uses 1kg. cottage cheese. I wrote the proportions for half a kilo of cottage cheese, because just such a volume of curd mass is included in the pasochnik. Do as you see fit.

Tsarskaya boiled with candied fruit and raisins

To prepare this Easter, we use the fattest cottage cheese. And as many sweets as possible. I took traditional dried apricots, raisins and also added candied pineapple on my own. You can add others as you like. Sour cream can be replaced with cream.

What you need:

• Fat cottage cheese - 500 gr.
• Sour cream at least 20% fat - 120 ml.
• Butter - 100 gr.
• Sugar - 100 gr.
• Vanilla sugar - 1 sachet
• Eggs - 2 pcs.
• Lemon zest - 1 tsp
• Raisins - 80 gr.
• Dried apricots - 80 gr.
• Dried pineapples - 80 gr.
• Salt - a pinch.

Cooking:

I will make a reservation right away that I took out all the products from the refrigerator in advance so that they become room temperature. My homemade cottage cheese is very fatty and large. It is necessary to grind it through a metal sieve.

This is necessary so that it becomes tender and airy.

You can pass through a meat grinder or kill with a blender. Do whatever is more convenient.

I add salt, lemon zest, regular and vanilla sugar to the chopped cottage cheese. Soft butter and sour cream should be mixed in there. With rubbing movements, all this goodness is mixed.

Next, take a mixer and beat this mixture into an airy and tender curd mass. Which we lay out in a saucepan with a thick bottom. Our Royal Easter is boiled, so now we will cook it on a small fire.

Heat the mixture in a saucepan without stopping stirring. Bring almost to a boil, but never boil!

Who is afraid to digest, place the saucepan in a water bath. It will take more time, but the dish will not burn and will not be digested.

The mass becomes liquid when heated. After 10 minutes, the first bubbles appear. And then we immediately remove the saucepan from the heat and lower it into a bowl of cold water so that it cools faster.

When the mixture has cooled, it must be removed in the refrigerator. After 2 hours, we take out the thickened mass and pour washed and chopped dried apricots, raisins and candied fruits into it.

We line the form with wet gauze and fill it with curd mass. From above we put oppression and the entire structure for a day in a cold place. Periodically drain the whey accumulated in the plate.

For tomorrow, we take out the finished dish, put it on a dish, disassemble the form and remove the gauze. It remains to decorate with marmalade, confectionery sprinkles or as your fantasy tells you.

Custard with cream and almonds in a bean bowl

Easter Royal implies the presence of fatty and sweet foods. You can’t eat a lot of such treats, but you can treat yourself a little after Lent. It is distinguished by a delicate creamy taste and vanilla aroma.

We will not brew the entire curd mass, but only the buttercream.

Therefore, who does not like raw cottage cheese, take the fully boiled recipe above. And for this dessert, I take a lot of raisins, almonds and other dried fruits. Sometimes I add frozen berries.

How to cook:

Do not forget to periodically drain the whey that accumulates in the plate.

This is a real royal dessert. Tastes just delicious! Be sure to serve them to all your guests.

Homemade cottage cheese dessert recipe

This video recipe is from the Tasty Corner channel. I liked it because it shows in great detail how easy it is to make homemade cottage cheese from kefir. And here we see how convenient it is to pack the curd mass in a colander.

I congratulate everyone on the upcoming Resurrection of Christ! I hope that some of these ways of making the main holiday dish will be useful to you.

If you liked the recipes, click on the social media buttons to save them on your page!

In addition to the Easter cake decorated with sugar sprinkles and colorful eggs, Easter is a must-have on the festive table - an airy dish of cottage cheese.

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

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

Subtleties of cooking

• Before you start cooking Easter, you need to purchase a pasochnik - a collapsible form, consisting of four boards that are fastened together. You can also buy a plastic bag in stores. When assembled, the forms for paskas are a truncated pyramid.
• Easter can be done in an ordinary pan. But in this case, it will be necessary to drain the serum that has come to the surface several times. You can also use a new ... flower pot. It is lined with a thin cloth, filled with curd mass and placed on a saucepan into which the secreted whey will merge.
• For Easter, you need to take only the best cottage cheese. It should be soft, uniform, dry. To get rid of excess moisture, it is placed under oppression before use.
• Cottage cheese for Easter is rubbed twice through a sieve. Those housewives who grind it through a meat grinder are doing it wrong. Passed through a sieve, the cottage cheese is airy and soft. And the cottage cheese, chopped in a meat grinder, turns out to be crumpled and viscous. Of course, you can cook Easter from it, but its quality will be much worse.
• Eggs must be fresh, as some Easter recipes call them raw. Before use, they must be washed in warm water so that a dangerous pathogen, salmonella, does not get into the dish.
• If cream is indicated in the recipe, then it should be 33 percent fat so that it whips well. Cream of lower fat content can be taken if during the preparation process they do not need to be whipped.
• Butter in Easter must be only real, not spread.
• On Easter they put candied fruits, raisins, nuts, zest. It is flavored with vanilla, cinnamon, cardamom, star anise. Spices should be carefully crushed and sifted through a sieve.
• In all recipes, large proportions are indicated, since the pastry must be filled to the top with the curd mass.

Easter raw

Ingredients:

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

Cooking method

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

Easter creamy excellent

Ingredients:

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

Cooking method

• Pass the curd twice through a sieve.
• Put sugar, yolks and softened butter in a bowl. Add vanilla. Thoroughly grind everything until smooth.
• Combine this mass with cottage cheese.
• Whip the cream with a blender and add to the curd mixture. Stir gently.
• Put the prepared mass in a pastry box or in a mold lined with a damp cloth (gauze).
• Put oppression on top and put in the refrigerator until the next day.
• Turn the finished Easter on a dish and free from the form.

Easter custard

Ingredients:

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

Cooking method

• Pour cream into a saucepan. Put sugar, vanilla and yolks. Using a whisk, mix everything thoroughly and put on fire.
• Stirring constantly, bring to a boil over low heat, but make sure that the mixture does not boil, otherwise the yolks will boil.
• Pour the mass into another bowl. Place the container in a bowl filled with cold water. Add butter cut into pieces. While stirring with a whisk, cool the mixture.
• Rub the cottage cheese twice through a sieve and combine with the custard.
• Stir the mass until smooth.
• Cover the form with a damp cloth or gauze folded four times. Fill it with curd. Cover the future Easter with the edges of the fabric and put oppression on it.
• Put in the refrigerator for 12 hours.
• Transfer the finished custard Easter to a flat dish.

Easter chocolate

Ingredients:

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

Cooking method

• Pass dry cottage cheese twice through a sieve.
• Add softened butter to it and rub well.
• Pour in the cream.
• Grate the frozen chocolate and combine with the rest of the ingredients.
• Put sugar and vanilla.
• Mix everything thoroughly until smooth.
• Prepare the form and fill it with curd mass.
• Put down the yoke. Put in the refrigerator for a day.
• Put the finished chocolate Easter on a flat dish.

Easter with candied fruit

Ingredients:

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

Cooking method

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

Easter with almonds and raisins

Ingredients:

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

Cooking method

• Pass the curd twice through a sieve.
• Add sour cream and stir.
• Put soft butter into powdered sugar and rub until white.
• Continuing to grind the mass, add the eggs one at a time.
• Mix it with cottage cheese, chopped almonds and washed raisins.
• Put in a pastry box, put oppression on top and put in the refrigerator for 12 hours.
• Carefully turn the finished Easter with almonds and raisins onto a dish.

Easter with cool yolks

Ingredients:

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

Cooking method

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

Note to the owner

• Almonds on Easter are put in a peeled form. To remove the skin from it, the kernels are poured with boiling water and left for half an hour. Then the almonds are dried and crushed.
• The finished curd mass can be beaten with a blender before putting it into the pastry box.
• Easter can be prepared without adding sugar, adding salt to taste. In this case, vanillin is not added.

Old traditions are not forgotten and are passed down from generation to generation. So, on the bright holiday of the Resurrection of Christ, you can’t do without Easter - a dish whose photo looks very appetizing. Some hostesses even kept an old wooden beekeeper, inherited from their grandmother, although today modern specimens of such are successfully produced and commercially available.

The cottage cheese Easter recipe used by our ancestors included fatty natural products: homemade cottage cheese and sour cream, premium butter. A real Easter, as before, should be very fat and sugary and prepared according to a special technology. But today, many new recipes have appeared that are more in line with modern possibilities, and the form for Easter is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be cooked in the pastry.

Easter recipe from cottage cheese

For her, you will need a kilogram of homemade cottage cheese, 300 grams of butter, one and a half to two glasses of thick fat sour cream, 5 eggs, a package of vanilla sugar, a glass of sand or powdered sugar, half a glass of chopped almonds, quiche-mish if desired.

Rub cottage cheese and butter through a sieve, put sour cream into the resulting mass and mix. Add eggs one at a time, put on the stove, stirring constantly. As soon as it begins to boil, remove from the stove, place in the cold. When cool, add icing sugar or sand, vanilla sugar, almonds and quiche, mix thoroughly.

Line the pasochnik with gauze folded in several layers and put in a narrow enough dish so that it stands stable and there is a place where liquids drain. Put the cottage cheese in a pastry box, cover it with the edges of gauze, put oppression on top. Remove for about a day in the refrigerator.

Easter raw

We offer another Easter recipe from cottage cheese. Required ingredients: about a kilogram of cottage cheese, 400 grams of butter, eggs - 4 pcs., Two cups and a half cups of heavy cream, chopped candied fruits, raisins.

Grind until white with four yolks, which must be introduced gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, grind it all properly. Whisk two whites with the remaining cream and combine them with cottage cheese. It remains to add raisins and candied fruit. Put the cottage cheese in a mold under oppression and put in the cold for a day.

chocolate easter

Perhaps someone will like the Easter recipe from cottage cheese with chocolate. First you need to rub a kilogram of cottage cheese and 200 grams of butter through a sieve, add two cups of fat thick sour cream, a glass of cream, two cups of vanilla sugar, 200 grams of grated chocolate. Rub thoroughly until smooth, so that there are no chocolate grains. After that, transfer to a pastry box.

There are many recipes for this dish. This is a royal Easter (custard and raw), almond, creamy, with condensed milk, fruit, yogurt, lemon, apricot, nut, with sesame seeds, with cheese, with

Classic cottage cheese Easter with candied fruits without baking is a real salvation for those who are busy at work. If you live in an eternal whirlwind of affairs, then it is difficult to find time to prepare for the solemn Easter meal. You can buy Easter cake, but for a simple cottage cheese Easter, you should look for 10 minutes of free Saturday time.

Of course, Easter will have to spend the night in the refrigerator, but on Sunday morning you will remove the snow-white beauty from the mold and proudly place it in the center of the table. Instead of raisins, you should take multi-colored candied fruits to admire a beautiful cut with colorful patches of tropical sweet cubes.

Write down the simplest recipe for Easter cottage cheese with candied fruits and raisins, it will definitely come in handy. Such a cottage cheese Easter is prepared quickly and simply from cottage cheese, sour cream and butter, this recipe is considered a classic.

Classic Easter from cottage cheese with candied fruit

Products:

• cottage cheese - 550 g,
• butter - 100 g,
• fat sour cream - 120 g,
• sugar 150 g,
• candied fruits - 40 g,
• vanilla sugar - 1 tsp,
• colored sprinkle.

Cottage cheese Easter with candied fruits without baking - a step-by-step recipe with a photo:

Traditionally, Easter was made from the best homemade cottage cheese, with countless examples on the market. But now in supermarkets you can find very high-quality soft cottage cheese with a high percentage of fat content.

When small amounts of food are involved, it's easy to get by with a deep bowl and an immersion blender.
First, they take care of the pleasant smell of the coming Easter - pour vanilla sugar into a bowl.

The fat content of sour cream should not be below 25%.

Butter is taken out of the refrigerator in advance so that it has time to become soft-soft. Hardened chilled butter can be put into the curd mass when preparing Easter, but it will be distributed unevenly, when Easter is served on the festive table, small oily lumps will be found here and there.

Put granulated sugar, sour cream and butter in a bowl. You will have time to cope with filling the bowl with the necessary ingredients in 2 minutes, the next 2 minutes are allotted for whipping the curd dough for Easter with a blender.

Start whipping the curd at medium speed, then increase the speed to maximum. The blender is turned off when the curd becomes like a cream.

Tropical candied fruits are poured out, the cottage cheese whipped with a blender is quickly stirred.

It is necessary to ensure that the candied fruits are distributed evenly in the curd mass. No one wants to get a piece of Easter without a colored filler.

The form is not moistened and not lubricated. The walls of the Easter form are simply covered with a thin gauze cloth.

The curd mass with candied fruits is transferred to a mold, tamped and leveled. All gauze tips are lifted up, stacked on top of each other.

The selected load determines the texture of the Easter cottage cheese surface. If you take a light load, you get an Easter with smooth sides. A heavy load will become a powerful press, gauze cells will be imprinted on the surface of the Easter, it will look like an old canvas with an interesting weave of threads.

Cottage cheese Easter with candied fruits in the form under load should be in the refrigerator for 12-15 hours. During this time, 50-100 milliliters of liquid will be baked from it, so the form is placed on a plate.

The finished Easter is turned over, the form is pulled together or taken apart. They take off the gauze. The top of Easter is sprinkled with colored sugar granules, and candied fruits are scattered at the base. Two or three small living flowers will revive the composition.

The classic Easter from cottage cheese with candied fruits is ready, you can treat your guests. If you decide to cook homemade cottage cheese for Easter, below is a simple recipe for homemade sour milk cottage cheese.

Curd Easter custard with sour cream and eggs

Preparing for the big Easter holiday requires a lot of expenses from the hostesses, what to cook, how to cook, to make it tastier and more interesting. Here I am, too, I was going to cook Easter cottage cheese, custard, I once tried it and really liked it. Tastes like ice cream. Great option for your holiday table!

Products:

• 500 g of cottage cheese;
• 100 g of sugar;
• 75 g butter;
• 125 g sour cream;
• 2 small eggs;
• vanillin;
• 70 gr. raisins;
• nuts to taste.

How to cook custard Easter from cottage cheese without baking - step by step instructions:

1. Rub the cottage cheese through a sieve, add salt, sugar. Mix.
2. Melt the butter, add sour cream and pour everything into the curd mass.
3. Beat the eggs for 3-5 minutes, pour into the cottage cheese and beat again with a mixer.
4. Transfer the whole mass to a bowl with a thick bottom, heat over medium heat until bubbles appear. Do not bring to a boil!
5. We put the pan with the curd mass in a larger bowl filled with cold water with ice (it is possible without ice).
6. Stir until cool, changing cold water, 10-15 minutes.
7. Line a mold for cottage cheese Easter or a colander with gauze (the edges of the gauze should hang down), pour out the mass. Let the whey drain a little, for compaction (10-15 minutes), wrap the edges of the gauze and put a press on top. Put in the refrigerator for 15-10 hours. Happy Easter!

Video: Curd Easter "Royal" with cream

How to make homemade cottage cheese from sour milk

Is your milk sour? It's okay, with whom it does not happen! Let's try to correct the situation and make good quality yogurt out of sour milk, and from it - homemade cottage cheese.

Homemade cottage cheese can be prepared in different textures - crumbly or soft. You can adjust the fat content of homemade cottage cheese by using whole or skimmed milk for fermentation. Everything depends on your desire. But in any case, we can not do without yogurt.

Homemade cottage cheese is prepared from goat's milk in the same way as from cow's milk. The only inconvenience is that you have to wait longer until the milk turns into yogurt. Goat milk, even without boiling and stored at room temperature, does not sour for 4-5 days. I never use accelerators such as citric acid, lemon juice or calcium chloride (ampoules are sold in pharmacies). Of course, you can buy bags of dry rennet crystalline starter every time in pharmacies, but it will be quite expensive.

To speed up the process of turning milk into curdled milk, I use "live" fermented milk products. It is desirable that they have a short shelf life and have a BIO prefix - biokefir, bioyogurt, biosour cream, biobifidok.

The initial starter for milk is taken at the rate of 1:5, that is, for 1 liter of milk, you need to add 1 cup of a good quality fermented milk product. This will be the primary, so-called mother sourdough.

It usually takes about 2 days to ferment milk (it is important not to overdo it!) at room temperature and always in a dark place (cover the jar with a thick cloth or put it in a cupboard).

To obtain high-quality yogurt, only these three factors are important - sourdough with "live" sour-milk biocultures, ripening temperature and holding time.

Two days after fermentation, I drain the curdled milk from a 3-liter jar, leaving about 2-3 cups of the mother product at the bottom. Immediately after that, I add fresh goat's milk (you can do the same with store-bought cow's) milk to the jar. And again I put it on fermentation for two days.

And curdled milk goes straight to the fire for heating (not boiling!!!). It is necessary to heat curdled milk to no more than 70C. Otherwise, the grains of the future cottage cheese will turn out to be hard, as if “rubber”.

Yogurt on fire begins to curl up in lumps and delaminate. Everyone, it's time to turn off the fire.

Immediately we discard the curd mass on a sieve or colander with a very small cell. The liquid part will separate from the curd. The longer (up to 24 hours) your cottage cheese drains, the more dry and crumbly the final product is. I like to eat soft tender homemade cottage cheese, so I leave the cottage cheese to drain for no more than half an hour.

But if you plan to make homemade cheese such as suluguni, mozzarella, feta cheese or Adyghe in the future, then homemade cottage cheese should be very dry and dense. Not only is it allowed to drain very well and for a long time through a dense linen filter, but after that it is also placed under a press for complete squeezing.

From a three-liter jar of curdled milk, I usually get 600 grams of soft homemade cottage cheese. It turns out tender, not sour, melting in the mouth. I will say even more, I started feeding my children at the age of 3 months with homemade cottage cheese. The quality is excellent! There is no comparison with store-bought cottage cheese.

Our homemade cottage cheese is ready! You can add your favorite berries, honey or chocolate chips to it - whatever you like.