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

Classic recipe for "Royal" Easter (cottage cheese)

What we need:

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

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

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

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

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

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

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

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

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

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

Recipe for classic cottage cheese raw Easter

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

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

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

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

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

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

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

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

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

If you are looking for an easy cottage cheese Easter recipe that can be prepared quickly and easily, then this is raw cottage cheese Easter.

It doesn't need to be baked or boiled on the stove, so it's best not to use raw eggs in these recipes.

Or it is necessary to treat their shell very well, which also does not give a 100% guarantee.

We suggest making the easiest Easter desserts based on cottage cheese and delighting your family with them.

This is an easy Easter recipe made from cottage cheese without eggs, very tasty. And even a novice housewife can handle it.

The quantity of products can be proportionally halved.

Ingredients:

• 800 g cottage cheese
• 200 g butter
• 1/4 cup powdered sugar
• 1/2 cup sour cream
• 1/2 cup raisins

A simple recipe for Easter cottage cheese with butter:

1. Rub the cottage cheese through a sieve.

2. Grind it thoroughly with softened butter.

3. Pour powdered sugar into the resulting mass, add sour cream.

4. Raisins must first be washed, steamed for 10 minutes with boiling water, rinsed again and only then put into Easter.

5. Mix everything, put it in a bean bag lined with gauze on the inside, and put it under pressure for a day.

If you don't have a mold, you can use a colander.

Quick Easter recipe from cottage cheese with condensed milk

Ingredients:

• 1.25 kg cottage cheese
• 300 g butter
• 250 g sour cream
• 400 g condensed milk
• 1/2 cup sugar
• 1 cup raisins or candied fruits
• a pinch of vanillin

How to make Easter from cottage cheese:

1. Rub the cottage cheese through a sieve, add butter, granulated sugar and vanillin.

2. Grind everything thoroughly, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.

3. Mix the mixture well, put it in a bowl lined with gauze, put pressure on top and put it in the refrigerator overnight.

How to make chocolate Easter

Ingredients:

• cottage cheese - 500 g
• butter - 50 g
• sour cream - 0.5 cups
• powdered sugar - 50 g
• chocolate - 50 g

Preparation:

1. Grate the chocolate on a fine grater and mix with powdered sugar.

2. Rub the cottage cheese through a sieve or pass through a meat grinder.

3. Remove the butter from the refrigerator in advance and leave it at room temperature until it becomes soft.

4. Add sour cream to the pureed cottage cheese and stir well.

5. Then add oil and mix again.

6. Add grated chocolate and powdered sugar to the curd mass and mix again until smooth.

7. Line a bowl or colander moistened with water with gauze and lay out the curd mass.

8. Cover the top with gauze or a napkin, press down with a weight and leave under pressure for 12-24 hours (the bean bag itself must be placed in a plate, since the separating whey will flow into the plate).

9. Carefully remove the finished Easter from the mold, remove the gauze, place on a dish and decorate with candied fruits or marmalade.

And the easiest recipe for cottage cheese Easter, the fastest and most delicious, so to speak, in a hurry.

1. Buy curd mass with raisins at the store.

2. Compact it on a layer of gauze in a bean bag and place it under pressure in the refrigerator.

3. When the whey stops draining, the quick pasta is ready. You can decorate it with candied fruits, grated chocolate, etc.

If you still want to tinker with the preparation, then for you, which can be stored in the refrigerator for up to a week.

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

I offer you a recipe for raw cottage cheese Easter. The result is a real delicacy that flies away in an instant!

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

Compound:

Glass – 250 ml

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

Easter video recipe from cottage cheese:

How to cook cottage cheese Easter - recipe with photo:

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

   Necessary products for cottage cheese Easter without eggs
   

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

   Soaked raisins

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

   Prepared raisins for cottage cheese Easter

4. Rub the cottage cheese through a fine sieve until 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 you don’t have a sieve, you can grind the cottage cheese in a meat grinder or grind it in a blender.

   Wipe the cottage cheese

5. Mix sour cream with vanilla and regular sugar and stir until it dissolves.

   
   
   

6. Add the resulting sweet sour cream to the cottage cheese.

   Cottage cheese with sour cream

7. Add softened butter there. Mix well, using a mixer.

   

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

   

9. Mix.

   Cooking cottage cheese Easter

10. Place the mold for cottage cheese Easter on a plate and line the inside with gauze.

    Easter box covered with gauze

11. Fill with curd mass.

    Form filled with curd mass

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

    

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

    

14. Remove the weight and place 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 pan (or turning it over onto a plate if the mold is one-piece).

    
    
    Taking Easter out of the mold

16. Remove the gauze.

    

17. Decorate as you wish with multi-colored sprinkles, candied fruits, etc.

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

If you liked the recipe,

Old traditions are not forgotten and are passed on from generation to generation. So, on the bright holiday of the Resurrection of Christ, you cannot do without Easter - the photo of the dish looks very appetizing. Some housewives even have an old wooden bean box that they inherited from their grandmother, although today modern copies of these are successfully produced and sold.

The Easter recipe from cottage cheese that our ancestors used included fatty natural products: homemade cottage cheese and sour cream, premium butter. Real Easter, like before, should be very fatty and sugary and prepared using a special technology. But today many new recipes have appeared that better meet modern capabilities, and the Easter mold is not used so often. It is usually replaced by a colander, or simply hung in gauze. Our dish will be prepared in a pan.

Easter recipe from cottage cheese

For it 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 misch if desired.

Rub cottage cheese and butter through a sieve, add sour cream to the resulting mass and mix. Add the eggs one at a time and place on the stove, stirring continuously. As soon as it starts to boil, remove from the stove and place in the refrigerator. When cool, add powdered sugar or granulated sugar, vanilla sugar, almonds and quiche, mix thoroughly.

Line the bean bag with gauze folded in several layers and place it in a container narrow enough so that it stands stable and there is a place for liquids to drain. Place the cottage cheese in a bowl, cover it with the edges of gauze, and put pressure on top. Place in the refrigerator for about a day.

Easter is raw

We offer another recipe for Easter using cottage cheese. Necessary ingredients: about a kilogram of cottage cheese, 400 grams of butter, 4 eggs, two glasses and a half glasses of heavy cream, chopped candied fruits, raisins.

Grind until white with four yolks, which must be added gradually, and with granulated sugar. Rub the cottage cheese through a sieve, combine with butter, add a glass of cream, and grind it all thoroughly. Beat two egg whites with the remaining cream and combine them with cottage cheese. All that remains is to add raisins and candied fruits. Place the cottage cheese in a mold under pressure and refrigerate for a day.

Chocolate Easter

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

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