On the Internet, a similar recipe is found under a variety of names, then this is “cheese”, then this is “dessert”. In fact, according to the statements of people who came from the environment of hereditary priests, this is the recipe according to which Easter was prepared from time immemorial (even before the revolution). Be that as it may, the authors boldly take the liberty of asserting that this the best way Easter of all possible).

RECIPE:

Prepare in advance:

Butter - 250g, which should be softened (but not melted!).

Powdered sugar - 1 or 1 ½ cups.

Vanilla sugar (vanillin) - a little at all.

Eggs - 10pcs beat with a whisk, without fanaticism, not into foam, just mix thoroughly with a whisk.

Place sour cream - 1 liter in a thick-walled saucepan with a volume of 4 liters, stir it with a whisk and stir (churning) add eggs (also without fanaticism - not a teaspoon per hour)).

Milk - 3 l (better than rustic fat, of course, or let it be pasteurized with high fat content, but with a short shelf life - not from tetrapacks and boxes in which milk, no matter what the manufacturers promise, is made from milk powder and does not ferment at all!), pour into sour cream with eggs stirring with a whisk.

Put the pan with the contents on the hob and heat slowly, stirring occasionally with the same whisk. When the whey leaves, drain the contents of the pan into a colander lined with gauze in 2 layers (you should try not to bring the mixture to a boil, the whey leaves at the stage when the mixture is hot, but not boiled).

The whey will actively drain from the curd mass for 30-60 minutes. While the whey is draining, you can gently stir the mass with a wooden spatula (spoon) to speed up the whey draining process.

Wipe curd mass through a metal sieve (this is a very simple manipulation due to the fact that the mass is fresh and very soft).

Then you should put the mass in a bowl and add the softened (not melted, but pre-softened!) butter- 250g, vanilla sugar a little (vanillin) and powdered sugar in the amount of 1 glass (the volume of a glass is 250 ml) and mix the whole mass thoroughly. Lovers of sweet powdered sugar can take more ..

Lay out a form for Easter or, if there is none, a colander with wet gauze, place the curd mass there and put it in the refrigerator for 2 days (the authors boldly cook it in a day and Easter is very good)). It must be remembered that under a colander with Easter or under a form, you must first install a bowl to drain the whey.

To put the Easter on a dish, you need to bend the gauze from the base of the Easter, cover it with a dish (plate) and turn the whole “construction”, then remove the form and carefully remove the gauze from the Easter.

In this case, half the norm of products was taken, respectively, Easter turned out to be one piece - see photo).

Everything!)

Easter is good because it is made from milk. This Easter is not prone to whey leakage and it is ready in 12 hours. The good thing is that there are no raw eggs in Easter. After Easter, there is whey that can be used when baking Easter cakes (instead of milk). Added recipe (2 years ago) under the cat..

General form

Products (milk, butter, eggs, cream ..) and whey that has departed, at the stage of almost boiling - ready whey.

Whipped sour cream with eggs and whey rub.

Easter is good because it is made from milk. This Easter is not prone to whey leakage and it is ready in 12 hours. The good thing is that there are no raw eggs in Easter.

The recipe for this Easter has already been posted here, but this recipe is slightly supplemented with notes on molding and just notes.

On the Internet, a similar recipe is found under a variety of names, then this is “cheese”, then this is “dessert”. In fact, according to the statements of people who came from among hereditary priests, this is the recipe according to which Easter was prepared in the good old days (even before the revolution). Be that as it may, the authors boldly take the liberty of claiming that this is the best Easter option of all possible).

Prepare in advance:

Butter - 250g, which should be softened (but not melted!).

Powdered sugar - 1 or 1 ½ cups.

Vanilla sugar (vanillin) - a little at all.

Eggs - 10pcs beat with a whisk, without fanaticism, not into foam, just mix thoroughly with a whisk.

Place 1 liter of sour cream in a 4 liter thick-walled saucepan, stir it with a whisk and add eggs while stirring (beating) (also without fanaticism - not a teaspoon per hour)).

Milk - 3 l (better than rustic fat, of course, or let it be pasteurized with high fat content, but with a short shelf life - not from tetrapacks and boxes in which milk, no matter what the manufacturers promise, is made from milk powder and does not ferment at all!), pour into sour cream with eggs stirring with a whisk.

Put the pan with the contents on the hob and heat slowly, stirring occasionally with the same whisk. boiled).

The whey will actively drain from the curd mass for 30-60 minutes. While the whey is draining, you can gently stir the mass with a wooden spatula (spoon) to speed up the whey draining process.

Wipe the curd mass through a metal sieve (this is a very simple manipulation due to the fact that the mass is fresh and very soft).

Then you should put the mass in a bowl and add softened (not melted, but pre-softened!) Butter - 250 g, vanilla sugar a little (vanillin) powdered sugar in the amount of 1 cup (glass volume 250 ml) and stir the whole mass thoroughly. Lovers of sweet powdered sugar can take more ..

MOLDING

You can mold not only in traditional "pasochniks", but also in funnels (lined with gauze), in metal rings (lined with parchment on the sides), drushlags (lined with gauze), giving anything - because the whey from this Easter does not practically flow out and Easter is ready in 1 day, unlike pasta from cottage cheese.

In order to put the Easter on a dish, you need to bend the paschymarl from the base, cover it with a dish (plate) and turn the whole “construction” over, then remove the form and carefully remove the gauze from the Easter.

NOTES:

Due to the fact that massaspaschi is plastic, not prone to expiration of serum, it is possible to sculpt Easter even in the form of temples from it. J .

Cocoa or other dyes can be added to the mass to give a shade.

This Easter it will be completely superfluous to add raisins or other dried fruits - very delicate texture(you will be sure if you cook it). Is it by decorating with dried fruits on top, on the sides or sprinkle on top grated nuts(exactly grated!) Or coconut flakes.

After Easter, WHEY remains, which can be used WHEN BAKING CAKE (instead of milk).

Very, very tasty Easter.

THE AUTHORS OF THE POST INTENTIONALLY DID NOT DECORATE EASTER IN ANY WAY TO SHOW IT WITHOUT embellishment. The golden color was due to domestic eggs (from the market) and sunlight.
Final photo

This is the most homely, the most time-consuming, and, well, the most tender curd Easter. Because cottage cheese will have to be made on your own, and not bought at the market, it will take a little more time to cook this Easter, but believe me, it's worth it))
Connoisseurs speak of its ancient origin...
A couple of years ago I saw this recipe on the Internet, I really liked it and I decided to bookmark it (I think many people do this here). I was frightened by the duration of the process :) And now I regret only one thing, that I put off preparing this incredible Easter for so long). Many thanks to the author!
Cottage cheese Easter is my favorite, I overcooked them quite a lot, but I didn’t get such a tender, soft and fragrant Easter for more than one recipe. Easter doesn't look like a curd mass, it doesn't look like a dessert (like Easter made from mascarpone or chocolate), it looks like, it looks like .... it's hard to describe, you must definitely try it !!!
A few advantages in favor of cooking this particular Easter:
1. eggs are heat treated (for those who are afraid of raw eggs)
2. no dyes are added to the mass, but due to the rich color of domestic eggs, the mass turns out to be incredibly juicy yellow
3. there is absolutely no need to add flavorings to the curd mass, Easter even without them turns out to be incredibly fragrant and smells like milk
4. Serum drains quickly
5. I read that whey can be used for cooking different test(but haven't tried it myself) I would be grateful if you would share proven recipes or links for making dough and whey products. By the way, the author of the recipe says that such whey can be used for baking Easter cakes (instead of milk). Serum really turns out well, very tasty, and in the end you can just drink it))
6. after the Easter is put into a mold and put under oppression, it does not expire with whey at all
7. Well, of course, the main plus is the taste of Easter in milk !!!
and yet, despite all these pluses, I want to remind you that everyone has different tastes and of course I can’t guarantee that this particular Easter will be the best for you .. I can only assume that it will be so :))) )
Well, unfortunately there is a minus, it is one, but quite significant ... this is the price of this Easter. Since today's prices have outdone themselves, and also on homemade dairy products and before Easter they generally "lost their temper", Easter turns out to be expensive. I specifically calculated the cost of 150 hryvnias, and the total mass of Easter is about 1kg.50 grams) Well, once a year, I think you can afford to try a real Russian Easter, and as the author of the recipe writes: "... according to the statements of people who came from the environment of hereditary priests, this is the recipe according to which Easter was prepared in the good old days (before the revolution) ... "
Now a little about the products involved in the preparation of this Easter. The milk was homemade, in no case do not take milk in thermal bags (if it is made from milk powder, then the whey will not go away). I took homemade sour cream, not cream, but the sour cream was still fatty and thick (as homemade sour cream is supposed to be), I took exactly 1 liter, which is a little less than one kilogram. Homemade butter and eggs are also homemade, fresh ( well, we want to get a beautiful color as a result :) I took 350 gr. of powdered sugar, per 100 gr. more than indicated in the recipe, since all my terrible sweet tooth, but next time I will not do this ... 250 gr. quite enough, Easter will turn out so sweet.
And one more small warning ... The products used for the preparation of this Easter are homemade, respectively fatty, and it is not reasonable to expect that later a dietary curd mass will turn out. So get ready for the fact that Easter turns out to be rich, fatty, fragrant, tender, tasty, but not at all dietary!

Easter goes to Tanya FM "Preparing for Easter"

Since with such interesting recipe I encountered for the first time, then I decided to do step by step photos process (usually I skip this moment). So it will be easier for you, what and how and why it goes, and how it looks after)) Photos of the process were taken on the phone, so the quality may not be perfect, I'm sorry)

Ingredients:
250 gr. butter
250 gr. powdered sugar
2 tsp vanilla sugar (I have homemade)
10 pieces. eggs
1 liter of sour cream
3 liters of milk
Cooking:
We put a saucepan with a thick bottom on the hob, pour sour cream there and with the help of a whisk, while whisking, slowly add the eggs, then pour in the milk. small fire(I also preferred to put a divider). Slowly heat up, periodically whisking everything with the same whisk.


The mass should almost be brought to a boil, but at the same time not allowed to boil. The whey leaves at this stage - when the mixture is hot, but not boiled)

After a while, the whey should come off. When the whey comes off, drain the contents of the pan into a colander lined with gauze in two layers. The whey will drain from the curd mass for about one hour. If you want to speed up the dripping process, gently stir the mass with a silicone or wooden spatula.

It is better to hang a bag of gauze somewhere and put a bowl under the bottom. I came up with this way.

After one hour, I got such a piece of beautiful, yellowish cottage cheese weighing about 1kg.200 gr.

Rub the curd mass through a sieve, pass through a meat grinder or grind with a blender. In general, in any way convenient for you, so that the curd mass acquires a creamy consistency, without lumps.
Then add butter (room temperature), icing sugar and vanilla sugar to the mass. And mix everything thoroughly (I did this using a stationary combine at low speed).

We transfer the mass into a special wooden form, lined with wet gauze, which is folded in two layers. Although this is more out of habit than out of necessity ... Such an Easter can be formed in anything, in metal rings (lined with parchment), in a colander (lined with gauze), since serum practically does not flow out of it.

Well, my dears, we are starting to prepare for Easter, which is very soon!

This year I wanted a cottage cheese Easter, but not a simple one, but something like that. I remember that in my childhood my mother often cooked curds from milk for me (fermented milk was brought to a boil, and then weighed in gauze). How I adored this cottage cheese, it is so tender, soft, juicy, although absolutely insipid, but I was just crazy about it. Therefore, I decided to cook today's cottage cheese Easter using the same method, having obtained cottage cheese from milk. To make it even more tender, juicier and tastier, I added sour cream and eggs to the milk (yolks play a key role here, which improve the taste). Butter gives Easter a delicate creamy and plastic structure, and impregnated dried fruits incredibly enrich the taste.

It turned out so delicious that it can not be described in words, I am delighted! The structure is very delicate, literally melting in your mouth, the taste is very thin vanilla-creamy with a hint of ice cream! Just a bomb! Like a light heavenly cloud in your mouth!

Ingredients:

• 
  2 liters of milk
• 
  500 g sour cream
• 
  5 eggs
• 
  200 g powdered sugar
• 
  200 g butter
• 
  10 g vanilla sugar
• 
  3 art. l. lemon juice

Additives:

• 
  60 g raisins
• 
  60 g dried apricots
• 
  60 g dried cranberries
• 
  60 g cashews
• 
  zest of 1 lemon
• 
  2 tbsp. l. cognac (or orange juice)

Cooking:

I used milk 2.5%, sour cream 20%, butter 82%, of course you can take these products of lower fat content, but in the case of Easter, I don’t advise you to significantly reduce fat content, it’s better to eat a small piece once a year delicious easter than a large piece of Easter mediocre taste.

So what are we preparing?

Mix sour cream and eggs well in one container

Bring milk in a large saucepan to very hot, but not boiling.

Add a mixture of sour cream and eggs. With occasional stirring, bring to an initial boil, but do not boil, add 1 tbsp. l. lemon juice.

As soon as it begins to boil (it will gurgle on the sides), immediately turn off the heat and leave to stand for 5-7 minutes. If you boil actively, then the curd will become hard.

The mass will be divided into whey and thick curd.

Place a large colander in a container and cover with gauze folded in two layers.

Pour the resulting mass and leave to drain for 2-3 hours.

Wash dried fruits thoroughly, cut if necessary (the size of raisins), add lemon zest. Pick up dried fruits that are very soft and tasty, harsh candied fruits here can get out of the general taste.

Pour cognac (or juice) and leave to stand.

Put soft butter in a container, add icing sugar and vanilla sugar.

Instead of powdered sugar, you can’t just use sugar, it won’t dissolve in oil, and it will crunch.

Vanilla sugar is very desirable to use fine, and which is with natural vanilla in the composition.

Rub well with a spoon

When the whey is glass, wrap the edges of the gauze in a knot and squeeze slightly, but not much, the curd should remain juicy and moist (I got 930 g of it).

Transfer it to a mixing bowl.

Beat the cottage cheese, adding the grated butter in parts, it should turn out quite homogeneous mass. At the end of whipping, add 2 tbsp. l. lemon juice.

Taste to taste, you may want to add powdered sugar or lemon juice

Add soaked dried fruits and chopped nuts. I used cashew nuts, these nuts are the softest in taste and texture, so to speak, among all nuts. Walnuts I don’t advise using it, if there are no suitable ones, it’s better to just do without nuts, they are not required.

Easter from milk, an old Easter recipe

Easter is good because it is made from milk. This Easter is not prone to whey leakage and it is ready in 12 hours. The good thing is that there are no raw eggs in Easter. After Easter, there is whey that can be used when baking Easter cakes (instead of milk). Added recipe (2 years ago) under the cat..

General form

Products (milk, butter, eggs, cream ..) and whey that has departed, at the stage of almost boiling - ready whey.

Whipped sour cream with eggs and whey rub.


Easter is good because it is made from milk. This Easter is not prone to whey leakage and it is ready in 12 hours. The good thing is that there are no raw eggs in Easter.

The recipe for this Easter has already been posted here, but this recipe is slightly supplemented with notes on molding and just notes.

On the Internet, a similar recipe is found under a variety of names, then this is “cheese”, then this is “dessert”. In fact, according to the statements of people who came from among hereditary priests, this is the recipe according to which Easter was prepared in the good old days (even before the revolution). Be that as it may, the authors boldly take the liberty of claiming that this is the best Easter option of all possible).

Prepare in advance:

Butter - 250g, which should be softened (but not melted!).

Powdered sugar - 1 or 1 ½ cups.

Vanilla sugar (vanillin) - a little at all.

Eggs - 10pcs beat with a whisk, without fanaticism, not into foam, just mix thoroughly with a whisk.

Place 1 liter of sour cream in a 4 liter thick-walled saucepan, stir it with a whisk and add eggs while stirring (beating) (also without fanaticism - not a teaspoon per hour)).

Milk - 3 l (better than rustic fat, of course, or let it be pasteurized with high fat content, but with a short shelf life - not from tetrapacks and boxes in which milk, no matter what the manufacturers promise, is made from milk powder and does not ferment at all!), pour into sour cream with eggs stirring with a whisk.

Put the pan with the contents on the hob and heat slowly, stirring occasionally with the same whisk. boiled).

The whey will actively drain from the curd mass for 30-60 minutes. While the whey is draining, you can gently stir the mass with a wooden spatula (spoon) to speed up the whey draining process.

Wipe the curd mass through a metal sieve (this is a very simple manipulation due to the fact that the mass is fresh and very soft).

Then you should put the mass in a bowl and add softened (not melted, but pre-softened!) Butter - 250 g, vanilla sugar a little (vanillin) powdered sugar in the amount of 1 cup (glass volume 250 ml) and stir the whole mass thoroughly. Lovers of sweet powdered sugar can take more ..

MOLDING

You can mold not only in traditional "pasochniks", but also in funnels (lined with gauze), in metal rings (lined with parchment on the sides), drushlags (lined with gauze), giving anything - because the whey from this Easter does not practically flow out and Easter is ready in 1 day, unlike pasta from cottage cheese.

In order to put the Easter on a dish, you need to bend the paschymarl from the base, cover it with a dish (plate) and turn the whole “construction” over, then remove the form and carefully remove the gauze from the Easter.

NOTES:

Due to the fact that massaspaschi is plastic, not prone to outflow of serum, it is possible to sculpt Easters from it even in the form of temples J.

Cocoa or other dyes can be added to the mass to give a shade.

It will be completely superfluous to add raisins or other dried fruits to this Easter - a very delicate texture (you will make sure if you cook it). Is it possible to decorate with dried fruits on top, on the sides or sprinkle the top with grated nuts (exactly grated!) Or coconut flakes.

After Easter, WHEY remains, which can be used WHEN BAKING CAKE (instead of milk).