How to cook Easter from cottage cheese. Easter cottage cheese - cooking recipes

Calling this dish a cottage cheese Easter is not entirely correct, because Easter, by definition, can only be cottage cheese. Sweet bread, which is usually baked for the Resurrection of Christ, is Easter cake. Easter is a dish that will be an excellent substitute for Easter cake if you are on a diet. There are many recipes, and you can find an option with a minimum of fatty ingredients and sugar.

For cooking, you will need a detachable form in the form of a pyramid, a saucepan or a sieve. You can please housewives who are unsure of their baking abilities: the dough may not fit or fall in the oven, but this is impossible with Easter. To prepare it, you need to diligently mix the ingredients and let the dish stand in the refrigerator for at least 12 hours.

The most delicious Easter is obtained from homemade village cottage cheese. If you use the store, then choose the fattest, dry and crumbly. From wet cottage cheese before use, you need to remove excess liquid with the help of oppression. Cottage cheese should also be rubbed through a sieve. Now choose the right recipe and please yourself and your loved ones with an amazing Easter!

Ingredients

Cottage cheese vanilla Easter recipe

Remove the butter from the refrigerator in advance and let it soften at room temperature. Grind the cottage cheese, in small portions add soft butter into it. While adding the oil, use a mixer to slowly beat the mass. Beat eggs with sugar until light foam appears. Pour the cream into the egg mixture, add the vanilla sugar and stir until completely dissolved.

Place the saucepan with the mixture over low heat and bring to a boil, stirring constantly. The mass should be boiled for 3-4 minutes. Focus on the consistency: when it becomes thicker, it's time to turn it off. Remove the mass from the stove and leave at room temperature until cool. In small portions, pour the cooled mixture of eggs and cream into the butter-curd mass.

Cottage cheese Easter is a delicacy that your whole family will appreciate! Continuously beat the workpiece with a mixer. Moisten a clean gauze with water, line the Easter pyramid with it. Gently transfer the cottage cheese into a mold, lightly tamp, close, and place a load on top. Send Easter in the refrigerator for at least 12 hours. Before serving, remove the dish from the mold, decorate.

Easter cottage cheese recipe with raisins and nuts

Name:	Easter with raisins and nuts
Date added:	12.02.2016
Time for preparing:	40 min.
Servings per recipe:	12
Rating:	(22 , cf. 3.55 out of 5)

Ingredients Cut the butter into several pieces, put in a saucepan. Put it in a water bath and, stirring, let the butter melt completely. Add sugar and rub with a spoon until the crystals dissolve. Divide into whites and yolks. Set the egg whites aside and add the yolks one by one to the warm butter-sugar mixture, whisking continuously.

After introducing the yolks, beat the mixture until the lumps collapse and the mass becomes homogeneous. Sort the raisins, pour into a colander and pour over with boiling water. Let the water drain, put it on a towel and wait until it dries completely. Rub the cottage cheese through a sieve. If necessary, repeat the procedure: no lumps should remain in the mass.

Add the egg-butter mixture and raisins to the curd. Wash the lemon, pour over with boiling water. Using a grater, cut the zest from the fruit. Almonds, if desired, peel and grind in a blender. Combine all prepared products with curd mass. Pound to make the workpiece homogeneous.

Moisten a clean gauze with water, line the Easter pyramid with it. Transfer the curd mixture, lightly tamp, close the mold. Place oppression on top of the mold and send the workpiece to the refrigerator for 12 hours or more. Then remove from the pyramid, decorate as you like and serve.

Cottage cheese Easter recipe with cocoa

Name:	Cottage cheese Easter with cocoa
Date added:	12.02.2016
Time for preparing:	35 min.
Servings per recipe:	6
Rating:	(22 , cf. 3.55 out of 5)

Ingredients Remove the butter from the refrigerator in advance to soften and mix. Add salt, sugar, cocoa and vanilla. Thoroughly rub the mixture until smooth, lumps and bubbles should not remain. Grind cottage cheese through a sieve with small cells. Add sour cream and mix thoroughly. In small portions, add the sugar-butter mass with cocoa.

Stir again so that the workpiece is uniform in color and consistency. Cover the form for Easter with clean gauze soaked in water. Lay out the prepared mass, lightly tamp, close. Place the weight on top. Let Easter stand in the refrigerator for a day. Before serving, remove Easter from the pyramid and sprinkle with grated dark chocolate.

Easter cottage cheese recipe with citrus

Name:	Cottage cheese Easter with citruses
Date added:	12.02.2016
Time for preparing:	40 min.
Servings per recipe:	6
Rating:	(22 , cf. 3.55 out of 5)

Ingredients Pour milk into a saucepan, bring to a boil over medium heat. Divide the eggs into yolks and whites. Put the yolks in a bowl, add sour cream and beat until smooth. In small portions, with continuous stirring, pour the egg-sour cream mixture into the milk. Let the mass boil, reduce the heat to a minimum and boil for 3-5 minutes.

Watch the contents of the pan: it should curl up. If this does not happen, squeeze the juice of half a lemon and pour it into the pan: this will speed up the process. Line a large colander with clean cheesecloth. Pour the contents of the pan, let the whey drain, squeeze lightly. Liquid should come out of the curd. Beat the finished cottage cheese with a mixer until smooth.

Remove the butter from the refrigerator in advance and let it soften at room temperature. Whisk into a fluffy mass. Add to the curd, stir, and then whisk the ingredients together. Wash the lemons and orange and then scald. Using a fine mesh grater, remove the zest from the fruit and pour it into the butter-curd mass. Add sugar and vanilla.

Mix thoroughly so that the mass is homogeneous. Moisten a clean gauze with water, line the Easter pyramid with it. Lay out the mixture, tamp, close the mold, place oppression on top. Let stand in the refrigerator for several hours. Before serving, remove from the pyramid and decorate.

Easter cottage cheese recipe with dried apricots

Name:	Cottage cheese Easter with dried apricots
Date added: (Beat the mass with a mixer until the sugar dissolves. Pour in the cream, mix. Pour the mixture into a small saucepan and place over medium heat. Bring to a boil, stirring constantly. Reduce the heat after boiling. Cook until the consistency becomes noticeable thicker, remove from heat and let cool completely at room temperature. Pour dried apricots into a colander, pour over boiling water. Let the water drain, put the dried fruits on a towel and let dry completely. Then cut each piece into several slices. In a blender bowl, combine dried apricots, cottage cheese, a mixture of eggs and cream. Beat until smooth. Cover the Easter pyramid with clean gauze soaked in water. Put the cottage cheese with dried apricots so that there are no voids in the form. Lightly tamp, close, place oppression on top. Keep Easter in the refrigerator for 12 hours. Remove from the pyramid before serving, decorate if desired.

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

Eggs are painted in different ways: someone uses purchased paints, and someone uses natural products. In any case, you will get multi-colored testicles. After painting, they should be rubbed with sunflower oil, so they will shine. You can buy Easter stickers in advance and stick them on each egg. With that sorted out, now is the time to prepare Easter. You can cook ordinary Easter cakes, or you can make cottage cheese Easter. So, the topic of our article is cottage cheese Easter: recipes with photos, how to cook this festive dessert will be described below.

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

Easter from cottage cheese (royal)

There is a time-tested recipe for cooking Easter. A photograph is also attached. From such a delicacy you can’t drag it by the ears.

Required products:

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

sour cream (fat, 210 grams);

a couple of eggs;

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

butter (with a high% fat content, 110 grams);

vanillin (a couple of sachets);

raisins (100-150 grams);

candied fruits (100-150 grams).

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

2 eggs are driven into the curd, sugar is poured in and soft butter is added. Immediately send sour cream and vanillin to the ingredients. Now beat all the ingredients thoroughly. For these purposes, use a mixer. If there is no such device in the kitchen, beat with your hands for 10 minutes.

In the meantime, you need to remember, it is better to do this in advance, rinse the raisins. After it dries, it will go into the curd mixture along with the candied fruit. Mix well again.

Next, moisten a piece of gauze and cover the form with it. If there is no beekeeper, you can take a flower pot or a colander. Spread the curd mass on cheesecloth. Wrap with gauze and place a plate on top. Serum will flow through the bottom of your mold, so substitute something under the bottom too. Put everything in the refrigerator overnight.

In the morning, remove the plate, remove the gauze and turn the Easter on a dish. Flip in the same way as you would the jellied meat. The finished delicacy can be decorated with candied fruits and written in capital letters "XB". The most delicious cottage cheese Easter (classic) is ready. Treats can be brought to the Easter table.

Baked Easter (recipe with photo)

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

Required products:

homemade cottage cheese (700-800 grams);

chicken eggs (6 selected pieces);

sour cream (250 grams);

sugar (250 grams);

cinnamon (a couple of small spoons, you can one);

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

baking powder (sachet);

wheat flour (half a cup);

a piece of butter.

Easter treat preparation:

Now you will see how to make a delicious baked Easter. First, separate the whites from the yolks. We need the yolks. They will need to be ground with sugar and mixed with cottage cheese. This is where all the ingredients on the list go. But the flour will need to be sifted first.

Grease the prepared baking dish with a piece of butter. Put the mass there and send it to the oven. Readiness can be checked with a match. If the dough does not stick to it, then you can get it.

Lubricate the finished cake with whipped protein with powdered sugar. This is optional. If you don't like it, don't do it, and without it it will turn out very tasty. Here is Easter cottage cheese ready. The recipe turned out to be very simple. Easter must be put on the Easter table, and you already know how to cook it at home.

Easter recipe with chocolate flavored cottage cheese

How to make a delicious Easter? This question is asked by many housewives on the eve of the great holiday. After all, food should correspond to this day. Do-it-yourself Easter cake will be especially appreciated. Cooking Easter is very easy at home. There are recipes where the egg is added, and there are where it is completely unnecessary. You can cook a very tasty Easter with the taste of chocolate. Now we will offer you the easiest recipe (step by step).

Required products:

homemade cottage cheese (550-600 grams);

butter (210 grams);

sour cream (110 grams);

milk chocolate (bar);

sugar (250 grams);

vanillin (sachet).

Easter preparation:

Before you start cooking, pay special attention to the cottage cheese. It must be properly rubbed through a sieve, if possible several times. Then send it to the prepared bowl. Put some soft butter in there. Next, mix both ingredients with a blender.

Beat sour cream separately and slowly spread to the curd-creamy mass. Mix everything again. After that, sugar and vanillin are added to the prepared composition. Mix everything. Grate the chocolate with small holes and pour into the mixture.

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

In the morning your curd paste will be ready. You do not need to decorate it, as it will be beautiful because of the chocolate chips. Now you know how to cook a curd treat quickly and tasty.

Custard Easter: how to cook

We are all preparing for Easter in a special way. This holiday is famous for all kinds of pastries and colored eggs. But have you ever tried custard Easter? Now we will tell a little secret how to cook it. To give taste and aroma, it is desirable to add citruses.

Required products:

homemade cottage cheese (1 kilogram);

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

butter (pack);

lemon;

sour cream (210 ml);

cream (fatty 210 ml);

raisins (50 grams);

chopped almonds (50 grams).

Easter treat preparation:

Today we will get not just boiled Easter, but custard. As usual, grind the cottage cheese through a sieve. Add softened butter to it. Now put the saucepan on a small fire and bring to a boil. Do not forget to stir the composition.

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

Add lemon juice, sour cream and cream to the prepared mass. Stir again well. Immediately add chopped almonds and raisins. Important! When you rub the zest, do not touch the white skin, otherwise bitterness will be felt in the dish.

Now put the bean bag in front of you and cover it with gauze. This is where the curd paste will go. Put everything under oppression and send it to the refrigerator overnight. The Easter egg recipe was very simple.

Cottage cheese Easter in a slow cooker

There are a huge number of recipes for cooking Easter. There is a cottage cheese Easter with candied fruits, a cottage cheese Easter without eggs, but few people know that this Easter treat can be cooked in a multicooker. How to cook cottage cheese Easter? What are the recipes in the multicooker? In fact, the methods for preparing Easter sweets are quite simple. You will be convinced of this now.

Required products:

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

butter (155 grams);

dried apricots (155 grams);

raisins (100 grams);

cream (250 ml);

sugar (half a glass);

a pinch of salt;

vanilla sachet.

Easter treat preparation:

The first step is to thoroughly rub the curd through a sieve. Put softened butter on it. In order for it to become soft, it is enough to pull it out of the refrigerator 2 hours before cooking. Add vanilla to this and mix.

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

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

In the meantime, prepare the form and cover it with cheesecloth. When the signal sounds on the slow cooker, add cottage cheese and set the "porridge" mode. Set a timer for 5 minutes and don't forget to stir.

The mixture must then cool down. After that, dried fruits are added there and everything is mixed. Now the prepared mass should be laid out in a mold. Place plates on top and bottom and place in the refrigerator. The next day, Easter should be turned over onto a dish, and the gauze should be carefully removed. So our cottage cheese Easter with dried apricots is ready. This recipe is loved by all housewives. It is simple, and the delicacy turns out so tasty that it scatters from the Easter table in a matter of seconds.

Recipe for boiled Easter

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

Required products:

homemade cottage cheese (fat about a kilogram);

chicken eggs (2 pieces of the highest grade);

sour cream (310 grams);

butter (155 grams, about half a pack);

sugar (210 grams);

a pinch of vanillin;

raisins (110 grams).

Easter treat preparation:

Get the curd first. It must be rubbed through a sieve several times. This will help him stay airy. Add sour cream and melted butter to this. Yes, you heard right, it was melted, and not just softened. Mix everything well until smooth.

Beat eggs with a mixer together with sugar and vanilla. Combine the resulting mixture with curd mass and raisins. Put the saucepan with the prepared composition in a water bath for half an hour. Remember to stir the mixture regularly.

Then proceed as usual. Take a mold for Easter and cover with gauze. If you don't have a bean bag, a colander or flower pot will work. The most important thing is that there is a hole at the bottom through which the whey will flow. Fill the form with gauze, prepared mass. Lay the edges of the gauze on top and cover with a plate. Place a plate down as well, as excess liquid will flow out there.

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

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

Whichever recipe you choose, you will not regret it, as Easter cottage cheese melts in your mouth. It is such a bliss that it is beyond words, you have to try it. Not one Easter holiday is complete without Easter. Get ready for this day in a special way, because it happens only once a year. This is not just a holiday, Easter means a lot to believers.

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 Easter uniform 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 fruit, 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 fruits. 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

Cottage cheese Easter is the main dish of the Easter table. In previous articles, we have prepared. Many people call them Easter. But this is wrong, even ours is very similar, but this is also not Easter.

Kulich is a rich bread-like pastry with all kinds of fillings. And Easter is a dish of cottage cheese. As a rule, it is made in the form of a truncated pyramid, symbolizing the Holy Sepulcher.

True, in Ukraine there is no word for Easter cake. In Ukraine, Easter cake is Easter, and curd Easter is Easter Sirna. The name may be different, but it is prepared in the same way.

What to cook for Easter. Easter cottage cheese recipes with photos step by step

Easter is not baked, it is formed. Here we will form various options for Easter.

1. Easter cottage cheese recipe with honey

The dimensions of the bead box are: lower - 4 cm by 4 cm, height - 17 cm, upper size - 11 cm by 11 cm.
In 100 g - 240 kcal.

Ingredients:

• Cottage cheese 9-15% fat - 700 g
• Sugar - 70 g
• Honey - 50 g
• Sour cream 25-30% fat - 150 g
• Butter - 40 g
• Raisins - 50 g
• Candied orange peels - 100 g
• Lemon peel - 1 teaspoon

For decoration:

• confectionery dressing

Cooking:

1. Pour 50 g of raisins with boiling water and leave for 15 minutes.

2. Grind 70 g of sugar with a teaspoon of lemon zest.

3. Mix grated fat cottage cheese with fat sour cream and butter. Blend everything well with a blender.

4. Add sugar mixed with zest and 50 g of honey. Mix everything with a blender until smooth.

5. Add 100 g of candied lemon peels and 50 g of raisins squeezed from the water. Mix everything well by hand with a spoon.

6. We take the form in which we will prepare our cottage cheese Easter, put it on a plate, line it inside with two layers of gauze, which we previously boiled for 20 minutes.

7. Spread gauze so that the edges hang on the table from all sides of the form. We will then cover the mixture in the form with it.

8. Put the curd mixture into a mold. A little ramming with a spoon when laying.

9. Fill to the top. Pour the mixture on top.

10. We cover with gauze, picking up the hanging end of the gauze on one side, then we also pick it up from all sides.

11. Lay at the top so that we get a gauze pad.

12. Cover with a plate on top and put a load on the plate (a jar of water). We send our design to the refrigerator for 12 hours. By the way, it will be more convenient to cover with a plate and put the load already in the refrigerator, otherwise you can break it while you are carrying it. Don't forget to take the bottom plate with the shape.

13. During this time, you need to drain the whey, which flows into the plate under the mold.

14, 12 hours have passed. We take out Easter, unfold the upper layers of gauze.

15. Holding the top plate with your hand, turn Easter onto it.

16. Open the collapsible form.

17. Carefully remove the gauze.

18. Pour honey on top and decorate with sprinkles.

Lay the white chocolate eggs on a plate. That's it. Our simple but very tasty Easter with honey is ready.

Bon appetit!

Ingredients:

• Cottage cheese - 1 kg
• Sour cream - 100 g
• Butter - 200 g
• Sugar - 1 cup
• Vanilla sugar - 1 sachet (5 g)
• Cocoa - 0.5 teaspoon
• Dried fruits, nuts - 200 g
• colored sprinkles

Cooking:

1. We take a deep cup and grind the cottage cheese into it through a sieve.

2. Add butter to grated cottage cheese, it should be at room temperature. Thoroughly mix the cottage cheese with butter with a spoon until a homogeneous mass.

3. Pour the sour cream and mix again until smooth. Pour vanilla sugar and granulated sugar. Again, knead everything slowly, slowly.

4. The mass is ready. Separate about one-third into another cup.

5. Pour dried fruits into a small cup. First, we washed them and soaked them for about 20 minutes. We mix.

6. Add cocoa here. We mix.

7. Everything is ready. Let's get started with Easter.

8. We put the collapsible form for Easter on a plate and lay it inside with clean gauze so that the gauze hangs around the edges.

9. We put the curd mass in the form. The first layer, slowly tamping, is laid from the white mass. The second layer, also ramming from the dark. And so we alternate white-dark, white-dark. We close the top with a white mass. So the form was filled out.

10. Now picking up gauze from the sides, close the top. We put a plate on top and put the load. We put in the refrigerator for 10-12 hours. Do not forget to drain the whey that has drained into the plate from Easter.

11. We take Easter out of the refrigerator, unfold the gauze, carefully remove the form. And very carefully, slowly, remove the gauze from Easter.

Easter is ready. Decorate with some sprinkles. Just sprinkle a little on top, it already looks noble. And how appetizing.

Bon appetit!

Ingredients:

• Cottage cheese - 400 g.
• Butter, softened - 70 g.
• Sour cream 20% - 3 tablespoons
• Boiled condensed milk - 1/3 can (≈ 120 g)
• Sugar - 1.5-2 tbsp.
• Vanilla sugar - 1/2 tsp
• Dried cranberries - 50 g (can be replaced with raisins, candied fruits)
• Cookies - 50 g.

Cooking:

1. Add vanilla sugar, softened butter and sour cream to the cottage cheese. All this must be turned into a homogeneous mass, in any way convenient for you. We'll do it with a blender.

2. The resulting mass must be divided into two equal parts. Add sugar to one part, boiled condensed milk to the other. Condensed milk must first be held in hot water to make it softer. Mix everything again with a blender.

3. We got two different, but homogeneous curd masses.

4. Break the cookies into crumbs with your hands. We add cookies to the mass with condensed milk, mix, and cranberries, to the mass with sugar and also mix.

5. Special forms for Easter were all busy at that moment, so we took an ordinary plastic container with holes in the bottom.

6. We line the bottom with gauze, hanging it on the sides of the form. First, we wetted the gauze, then squeezed it well to make it easier to style.

7. Lay out the curd mass in layers in the order that you like. We spread the whole mass into the form. We close with gauze, picking up its ends from the sides. We cover with a plate, put the load and send it to the refrigerator for 12-24 hours. Don't forget to drain the whey from the bottom plate.

8. We take it out of the refrigerator, remove the load, or vice versa, remove the load and then take it out of the refrigerator, as you prefer. Invert Easter on a plate. First, cover Easter with a plate on top, and then holding the plate, turn it over.

9. Carefully remove the gauze. Our Easter is ready. It remains only to decorate it.

10. We decorated Easter on top with nuts and sprinkled with chocolate chips.

11. Let's cut it open and take a look inside. Inside is also good and beautiful.

Be sure to prepare such an Easter. It's very simple and fast, apart from the settling time.

Bon appetit!

Ingredients:

• Cottage cheese - 500 g.
• Mascarpone cheese - 250 g.
• Cocoa - powder - 50 g.
• Powdered sugar - 150 g.
• Chocolate drops (flat round chocolates) - 65 g.
• Vanillin - 1/2 tsp
• Chocolate syrup for decoration

Cooking:

1. Pour cocoa powder, powdered sugar into a deep bowl, add mascarpone cheese. Stir until smooth, add a few drops of vanilla extract and continue to mix until completely homogeneous.

2. Using a sieve, wipe the cottage cheese directly into a cup with a mixture of cocoa. This procedure is mandatory. It is necessary that the cottage cheese becomes soft, fluffy, without lumps.

3. Thoroughly mix the cottage cheese and cocoa mixture until smooth. Add chocolate drops to this mass. If you don't have them, just cut the chocolate into small pieces. If you don't like chocolate, you can substitute nuts. We mix everything well.

4. We take small portioned silicone molds and fill them with a mixture, constantly tamping the mixture. The molds are ready, we send them to the refrigerator to freeze. An hour passed, the curd Easter froze.

5. Slightly trim the edges between the mold and the mixture with a knife and take it out of the mold.

6. We turned the form over and gently shake Easter out of it. We do the same with others.

7. Pour chocolate over our portioned pastries.

It is convenient to cut it into pieces, and serve each one on a plate to his Easter. Beautiful, delicious.

Bon appetit!

What do you think of these recipes? Write your opinion in the comments. For you, this is 10 seconds, but for me it is very useful and pleasant to hear your opinion.

1. Curd Custard Royal Easter

Ingredients:

Cooking:

1. Wash the raisins in water and pour boiling water over and leave for 20 minutes.

2. Rub the cottage cheese through a sieve. You can also grind it in a blender or scroll through a meat grinder 2 times

3. Add yolks, sour cream, sugar and vanilla sugar to the cottage cheese. Mix everything well until a homogeneous mass.

4. Add diced butter at room temperature and mix the butter well into the curd mass.

5. Beat the mass with a mixer so that it mixes well and becomes fluffy, tender.

6. We shift our mass into a saucepan, preferably thick-walled and with a thick bottom.

7. We put on a small fire and cook our Easter until the first bubbles. Those. until boiling. Under no circumstances should you boil. The mass during cooking must be constantly stirred.

8. After removing the mass from the stove, put it in a bowl or a large saucepan with ice water, you can even throw ice there and cool until the mass becomes cold and thickens. After that, we take it out of cold water and send it to the refrigerator for a couple of hours.

9. Drain the water from the raisins and dry them on a paper towel. We take out the mixture from the refrigerator, add raisins, nuts to it, you can add any nuts that you like. We mix everything well.

10. We take the form in which we will cook. We ran out of all branded ones, took a wooden one. You can take any, for example, a new flower pot, as long as there are holes in the bottom for the serum to drain. We cover the form from the inside with moistened and well-wrung gauze, preferably in 2 layers, so that the edges of the gauze hang down and lie on the table and fill it with our mixture, lightly tamping it with a spoon.

11. As soon as the form is filled, wrap the ends of the gauze up from all sides. We will get such a pillow made of gauze, cover it with a plank or plate, put a load on top and put it in the refrigerator for a day or even two. Do not forget to put down, under the form, a plate or cup where the whey will drain. Also, do not forget to drain this serum.

12. Easter stood in the refrigerator for about 2 days, we take it out and remove the form.

Carefully remove the gauze. Easter beauty is ready.

Bon appetit!

1. Raw curd Easter without eggs

Ingredients:

Cooking:

1. Leave the butter at room temperature so that it softens. Chop the nuts a little. Pour the washed raisins with boiling water and leave for 10 minutes. Then you need to drain the water, squeeze the raisins and leave to dry.

2. We wipe the cottage cheese through a sieve so that it becomes small and airy. This can be done with a blender or passed through a meat grinder 2 times. The finished cottage cheese looks very fluffy.

3. Mix sour cream with regular and vanilla sugar. Mix until sugar dissolves. Pour the resulting sweet mixture into the curd and stir.

4. Cut the butter into pieces and add to the cottage cheese and mix well with a mixer.

5. Add nuts, candied fruits and raisins. For more flavor, you can add more lemon and orange zest.

6. Mix everything well.

7. We put the form for Easter on a plate. Inside, we lay out gauze in two layers, so that the ends of the gauze fall on the outside on the sides on the table and fill the form with our curd mixture. We wrap the gauze from the sides to the top, install some kind of load. In extreme cases, a jar of water.

8. We put in a cool place for 10-12 hours. Periodically, we drain the whey that has leaked onto a plate or cup that stands under our form. Easter stood in our kitchen for 10 hours.

9. Now carefully remove the form and gauze and put Easter for a few more hours or overnight in the refrigerator.

We take Easter out of the refrigerator and decorate with colorful sprinkles and candied fruits.

Bon appetit!

1. Raw curd Easter with nuts

Ingredients:

• Cottage cheese - 1 kg
• Sour cream 20% - 200 grams
• Butter - 200 g.
• Vanilla
• Nutmeg - 0.5 teaspoon
• Dried ginger - 0.5 teaspoon
• Lemon zest - about a dessert spoon
• Sugar - 250 g.
• Cream 25% - 200 g.
• Yolks - 4 pcs.
• Raisins - 200 g.
• Nuts - 100 g.

Cooking:

1. Pour nuts into a thick pan and put on a small fire. They need to be lightly fried. Pour raisins with boiling water and leave for 10 minutes. Boiling water should be much larger than raisins, 3-4 times.

2. Separate the yolks from the proteins and send them to the mixer cup. The yolks must be ground together with sugar. Immediately add a little sugar, then we will gradually add.

3. Of course, we won’t grind the sugar, no matter how hard we try, but we will get a white thick mass, which has increased in volume.

4. Add vanilla sugar here, spices - nutmeg and dried ginger, you can add cinnamon if you like. Pour the cream over here. Cream should be cold, from the refrigerator. We beat everything. Add half a teaspoon of fine salt and rub the lemon zest directly into the mixture. Mix everything at high speed, about 1 minute.

If you are cooking Easter with raisins, add only lemon zest. If you are making dried apricots or candied fruits, for example, you can add orange zest as well.

5. Pour water into a large saucepan and bring to a boil. Pour our mixture of cream and yolks into a smaller saucepan and place on a large saucepan. Cook in a water bath, stirring constantly. Do not leave the stove at this time. Get in the way. The mixture should not boil. We will cook it for 5 minutes until thickened. It will not be too thick, but note 5 minutes. After 5 minutes, remove from the large pot and set aside to cool.

6. The nuts are a little toasted. They stood on the stove for about 3-4 minutes. We take a little and grind them in our hands so that all the husks crumble. The one that has not crumbled, do not specially clean it.

7. Pour the nuts into a blender and chop so that there is an average crumb. No need to grind into flour.

8. Drain the water from the raisins and blot well with paper towels. Let's dry. We need it to be dry.

9. We take on the cottage cheese. Cottage cheese should be very fatty and dryish, if wet, it must be squeezed out. Cottage cheese must either be grated on a sieve, or chopped in a blender.

10. We put softened butter into the grated cottage cheese, it stood in our kitchen at room temperature overnight, cut into pieces and sour cream. We mix everything with a mixer, first at a slow speed, then we accelerate. Mix for at least 3-4 minutes.

11. We send whipped cream with yolks to cottage cheese. Mix everything until smooth, also at least 3-4 minutes.

12. We got a completely homogeneous smooth light mass. And delicious...! Don't eat before Passover is ready.

13. Put raisins in a separate cup, add nuts to it and put a part of the curd mass that we whipped to them.

14. Mix everything thoroughly. Of course, you can add raisins and nuts to the whole mass at once. But we will do just that, you will find out why below. Once again I want to remind you that you can take not only raisins, but also dried fruits, candied fruits, etc.

15. Soak gauze in water and squeeze well so that it is wet. We set the form on a plate with a narrow edge down. We begin to fill the form with the curd mixture, which we have without raisins. Spread the mixture on the bottom, up to about 1/3 of the mold, tamping a little with a spoon and on the sides, leaving free space in the middle, a recess.

16. Having laid out the recess, fill it with curd mass with raisins and nuts.

17. We close everything with a second layer of curd mass without raisins, also leaving a recess and fill this recess again with a mass of raisins and nuts.

18. Align the mass. It turned out that we will have a beautiful white surface around the edges, and a filler inside.

19. Picking up gauze from the edges, close the top, put a plate on top and put some kind of load. We put all this structure in the refrigerator, I usually do this structure in the refrigerator, because it is inconvenient to carry. We put at least 6 hours, but better for a day or even two. Easter will only get better. Don't forget to drain the whey from the bottom plate.

20. Time has passed, we take Easter out of the refrigerator, open the gauze, put the dish on top, in which we will serve Easter on the table and holding the dish with our hand, turn Easter over it.

21. We remove the form, it should be removed easily and carefully, slowly remove the gauze. Do not pull sharply, you can break Easter.

22. It remains only to decorate. We take different sprinkles, various other molds (they are sold in stores), colored eggs.

What a beautiful, fragrant one she turned out to be.

Let's cut. Look, the edges are white, and inside the filling.

Serve on the festive table. Everyone will be amazed.

Bon appetit!

1. Custard curd Easter with honey and candied fruit

Ingredients:

• Cottage cheese - 1 kg.
• Eggs - 3 pcs.
• Milk - 300 ml.
• Honey - 2 tbsp.
• Vanilla sugar - 2 tbsp.
• Candied fruits - 150 g.
• Raisins - 150 g.

Cooking:

1. We put the milk on the stove for heating.
2. Steam the raisins in boiling water for a few minutes.
3. Break 3 eggs into a deep bowl, beat well with a whisk.
4. Add hot milk in a very thin stream, whisking continuously, to the eggs. You need to mix vigorously so that the eggs do not curl.
5. Having poured out all the milk, pour everything back into the pan, where this milk was heated and put on the stove.
6. We will cook until the mass thickens.
7. Stir constantly so that it does not burn, otherwise you will ruin everything.
8. The mass has thickened, you can remove from the fire. Now we need the mass to cool down, become cold. You can put in cold water.
9. When the mixture has cooled completely, transfer it to the curd.
10. Add vanilla sugar and a couple of tablespoons of honey. We mix everything a little.
11. Grind cottage cheese with a blender.
12. We get a plastic, homogeneous, smooth mass.
13. Add raisins and candied fruits to the curd mass.
14. Mix very well.
15. Our curd mass is ready. We take the form. We line the inside with gauze and fill the form with our mass. Do not forget that the form must necessarily be with a hole at the bottom so that the serum can drain, and under the form there was a container where this serum could drain.
16. From above we put a load of 2-3 kg. and put it all in the refrigerator from 6 hours to 2 days.
17. We take Easter out of the refrigerator, unfold the gauze, remove the form, put the Easter on a dish.
18. We decorate Easter with candied fruits, raisins, sprinkles, or other decorations as you wish.

Get ready. It's simple and delicious.

Bon appetit!

1. Video - Curd Easter

Cottage cheese Easter, along with, is an essential attribute of the Easter holiday table. If you have never cooked Easter from cottage cheese, I recommend trying it, it is very tasty and simple!

I offer you a recipe for raw cottage cheese Easter. It turns out a real delicacy that flies away in an instant!

To prepare it, you will need a special mold, a pastry box, in the form of a truncated pyramid, which, I think, will not be difficult to find on sale before Easter. They are plastic and wooden. However, instead of it, you can use an ordinary flower pot or a colander, that is, any container with a hole in the bottom through which the whey will drain.

Compound:

Glass - 250 ml

• 500 gr cottage cheese (preferably homemade, without grains)
• 1/2 cup sugar
• 1 sachet of vanilla sugar
• 1/2 cup sour cream (20-25%)
• 100 gr butter
• 1/2 cup raisins
• 1/2 cup nuts (walnuts or other)
• 1/2-3/4 cup candied fruit

How to cook cottage cheese Easter - recipe with photo:

1. Prepare food for Passover. Leave the butter at room temperature to soften. Chop the nuts not very finely. If the candied fruits are large, then cut them into pieces. The products indicated in the composition are enough just for the form, as in the photo, with a volume of 1 liter.

   Necessary products for cottage cheese Easter without eggs
   

2. Sort the raisins and pour boiling water for 10 minutes.

   soaked raisins

3. Drain the water, squeeze the raisins and leave to dry.

   Prepared raisins for curd Easter

4. Rub the cottage cheese through a fine sieve so that it becomes airy and homogeneous. It's very simple - pour some of the cottage cheese into a sieve and spread it with a spoon :-). It is best, of course, to use homemade cottage cheese of medium fat content, without grains. But if you have store-bought cottage cheese, then it is advisable to wipe it a couple of times. If there is no sieve, then you can scroll the cottage cheese in a meat grinder or chop with a blender.

   We wipe the cottage cheese

5. Mix sour cream with vanilla and regular sugar and stir to dissolve.

   
   
   

6. Add the resulting sweet sour cream to the curd.

   Cottage cheese with sour cream

7. Add softened butter to it. Mix well, you can use a mixer.

   

8. Pour nuts, raisins and candied fruits into the curd mass. (You can also add orange or lemon zest if you like.)

   

9. Mix.

   Easter cottage cheese preparation

10. Put the form for cottage cheese Easter on a plate and put gauze inside.

    Pasochnik covered with gauze

11. Fill with curd.

    Form filled with curd mass

12. Fold the edges of the gauze on top, as shown in the photo.

    

13. Press down with a load, for example, a three-liter jar of water with a closed lid. Leave in a cool place for 10-12 hours. (I had Easter under load for 10 hours in the kitchen at room temperature.) Periodically drain the whey from the plate.

    

14. Remove the load and put the Easter in the refrigerator for several hours or overnight.
15. Remove the finished cottage cheese Easter from the mold by removing one side of the pastry box (or turning it over onto a plate if the mold is one-piece).

    
    
    Getting Easter out of the mold

16. Remove gauze.

    

17. Decorate as you wish with colorful sprinkles, candied fruit, etc.

That's all! Beautiful and delicious cottage cheese Easter is ready! It is best to cook it on Saturday morning, on the eve of Easter Sunday, in parallel with either, if you keep it, on Thursday or Friday.

Easter video recipe from cottage cheese:

If you liked the recipe, there are many more interesting and tasty things to come.