Hello dear readers of my blog! Bright Easter week is already on its way. Our family loves this holiday, and we always have Easter cottage cheese on our table. Do you know how to make such a dish really tasty and beautiful? I have compiled a selection of 8 awesome recipes and several decorating options for you.

Even in ancient Russia, everyone prepared food, but in different ways. More prosperous people had the opportunity to buy overseas spices and dried fruits, candied fruits for the dish. Poor people, however, were not entirely lucky. They made do with cottage cheese, eggs, sour cream and, at best, hazelnuts. Now, we all have the opportunity to make masterpieces using vanillin, candied fruits, nuts, raisins, dried apricots, coconut flakes and so on.

What does Easter cottage cheese symbolize? It symbolizes the mountain on which Christ was crucified. From here came the shapes of the beads - they are made in the form of a mountain or a pyramid.

A festive cottage cheese dish is prepared raw or custard. Both options are very simple to prepare. I can only prescribe one difference: the choux method undergoes additional heat treatment, since the dough is additionally heated on the stove. Accordingly, the taste is slightly different than that of raw pasca. I advise you to cook just the boiled version, if children eat it - it is still safer.

The shape for the dish can be different - a special pasochna, a new flower pot, simple form no bottom, colander or cake pan. The main thing is that at the bottom of the mold there are holes for the serum to drain.

Classic recipe for cottage cheese Easter without eggs with raisins and candied fruits

Preparing such a treat is very simple, without heat treatment. And the cottage cheese in it turns out to be amazingly tender. I most often use this particular cooking option, sometimes changing the composition of the filling. My family is always delighted - try it too!

Prepare for a recipe:

• 600 g of cottage cheese;
• 100 g butter;
• 0.5 cups of sugar;
• 0.5 cups sour cream;
• vanilla sugar to taste;
• 1 lemon (zest);
• 50 g of candied fruits;
• 50 g raisins;
• 3-4 pcs. dried apricots;
• confectionery sprinkles for decoration.

Cooking process:

1. Combine sugar and vanilla sugar with sour cream. Stir well until completely dissolved.

2. Rinse the raisins well, cover with boiling water and leave in water.

3. Rub the cottage cheese through a sieve or beat with an immersion blender. Rub the lemon zest into it on a fine grater, use only the yellow part.

4. Add sour cream with sugar and butter at room temperature to this mixture. Beat everything with a blender.

5. Add raisins steamed and dried with a paper towel, diced dried apricots, candied fruits to the resulting mass and mix everything. If desired, you can add any nuts here.

6. Take a sachet box, line it in one layer with damp gauze. Straighten the cheesecloth so that the folds are in the corners. Put in the form curd mass and cover with the ends of the gauze on top. Additionally, you can tie the form with threads so that it does not disperse. Place the bowl on a plate, and place a jar of water on top of the cottage cheese, as a press.

Periodically drain the whey that will go into the dish.

After 12 hours, remove the threads, open the mold and remove the gauze. Enjoy the delicate taste!

Tsarskaya cottage cheese custard with lemon zest and dried fruits

Surprise your family and guests with such an exquisite dish! Gentle creamy taste like ice cream, fresh lemon scent and candied fruit flavor. I recommend preparing the treat with the choux method, compare with the raw version.

You will need:

• 500 g of homemade cottage cheese;
• 120 ml sour cream;
• 100 g butter;
• 100 g sugar;
• 1 bag of vanilla sugar;
• 2 eggs;
• 1 tsp lemon zest;
• 80 g raisins;
• 80 g dried apricots;
• a pinch of salt.

How to cook:

1. First, chop the cottage cheese in a way convenient for you.

2. Add softened butter, sour cream (it is better to take homemade), sugar, vanilla sugar, a pinch of salt and lemon zest. Stir. Add eggs there and beat with a mixer or hand blender until smooth.

3. Transfer curd dough into a saucepan, preferably with a thick bottom, so as not to burn. Put the saucepan on a low heat, bring it almost to a boil, stirring constantly with a wooden spatula. When heated, the mass becomes more liquid. After 10 minutes, the first bubbles will appear, which means it's time to remove the pan from the heat.

4. Put it on water bath with very cold water to cool down. The mass should cool down to room temperature. Then cover it with a lid and refrigerate. After 1.5 hours, it will completely cool down and thicken.

5. Add raisins, dried apricots, cut into pieces and mix. Raisins and dried apricots must be washed in advance and dried with a towel.

You can add any dried fruits, berries or candied fruits - it depends on your desire.

6. Prepare the pasque mold: place on a plate, line with damp gauze from the inside and straighten the wrinkles. After placing the curd, cover the top of the mold with the free ends of the cheesecloth. And put a jar of water on top so that all excess serum comes out. Drain it periodically.

7. Let this whole structure stand all night in the refrigerator, but the best way, leave for a day.

8. Then unfold the cheesecloth and turn the mold over onto the platter. Remove the mold carefully and remove the gauze.

It remains to decorate this yummy. Use confectionery sprinkles or mastic. Cook with pleasure, treat yourself with appetite and pleasure!

How to make homemade cottage cheese Easter baked in the oven?

Here the curd dough is started without flour, and the dish turns out to be juicy, with a very rich taste. It doesn't cook as quickly as the dishes above, but it's worth it!

You will need:

• 1 kg 9% cottage cheese;
• 6 eggs;
• 1 glass of 21% sour cream;
• 100 ml of 10% cream;
• 1 tbsp decoys;
• 1 tbsp starch;
• 1 tsp with a slide of baking powder;
• 1 tbsp lemon juice;
• 50 g raisins;
• 50 g dried cranberries;
• 180 g sugar;
• 2 pack. vanilla sugar;
• 0.5 tsp nutmeg;
• 0.5 tsp cardamom;
• cinnamon to taste;
• 0.5 tsp salt;
• 1 tbsp glaze.

Step-by-step cooking instructions:

1. As with all recipes, grind the curd through a sieve or interrupt with a blender.

2. Separate the whites from the yolks. Put the squirrels in the refrigerator for a while. Whisk the yolks and sugar until fluffy.

Take not all the sugar, but only half. If you like very sweet things, you can increase the amount.

3. Add whipped yolks to the curd and stir. Now add sour cream, cream, sifted starch, sifted baking powder and semolina... Combine the ingredients well.

4. Pour in a spoonful of lemon juice, vanilla sugar, nutmeg, cardamom, cinnamon and mix everything.

5. Add pre-prepared raisins and dried cranberries to all this and mix. The longer you knead, the more airy the treat will be.

6. Now leave the dough so that the semolina swells, and in the meantime, beat the whites.

7. Add salt to egg whites and beat until fluffy. Now add sugar gradually and beat until peaks are stable.

8. Set aside 1/3 of the beaten egg whites to garnish for Easter and refrigerate. Combine the rest with the curd mass: stir in the proteins with movements from bottom to top.

9. Turn the oven to 160 degrees. Line the molds parchment paper, brush it with butter and fill it 3/4 full.

10. Place them in a baking sheet and cover with foil. Pour water into a baking sheet (1/3 baking sheet). Place in the oven for 40 minutes. Then remove the foil and leave in the oven for another 20 minutes.

When you turn off the oven, do not remove the baked goods for another 20 minutes, otherwise they will settle very quickly. And remove from the mold only after complete cooling.

11. Add dry icing to the left whipped whites, stir, add quite a bit of lemon juice for sourness and stir.

12. Brush on the whipped egg whites for Easter and decorate with pastry sprinkles.

Now the delicacy needs to be in the refrigerator for about a day. After that, you can serve it to the table.

Quick cottage cheese Easter with gelatin without cooking

It is the lightest and quick recipe, which can help out when you are short on time. it raw way cooking. It turns out very tasty and aromatic, with light hints of honey. For the indicated amount of ingredients, I use a 750 ml plastic bucket as a mold.

What you need for a quick meal:

• 420 g of cottage cheese;
• 3 tbsp sour cream;
• 60 g raisins;
• 60 g walnuts;
• 20 g gelatin;
• 80 - 130 ml of milk;
• 3 tsp honey;
• 1.5 oranges (zest).

Step-by-step cooking eatp with photo:

Pour gelatin into a separate container, pour milk into it and let the gelatin swell for 10 minutes.

1. Pour the raisins with boiling water and set aside for 15 minutes.

2. Place the walnuts in a plastic bag, flatten and roll with a rolling pin on the table. Select shards from the crushed nuts, if available.

3. Finely grate the zest with 1.5 oranges.

4. Put the swollen gelatin on low heat, stir it, bring to a boil, but do not boil.

5. Rinse the raisins well and pat dry with a paper towel.

6. Put cottage cheese, orange zest, honey, sour cream in a blender bowl. Whisk until smooth.

If the mixture is too dense, add 3 tablespoons of milk.

7. Add gelatin and beat all over again. Put the curd mass in a bowl, add Walnut and raisins and stir.

Lubricate the form sunflower oil to make it easier to extract the Easter. Put the resulting mass into it. Refrigerate the dish for 1.5 hours. Then flip it onto a plate, garnish and your yummy is ready!

The recipe for traditional Easter on sour cream with candied fruits from Yulia Vysotskaya

I present to you amazing recipe from Julia Vysotskaya. This treat is made with whipped cream and egg whites. This makes the delicacy airy and very tender. And you can add your favorite spices to add piquancy and extra flavor.

How to cook a simple Easter custard with raisins in a slow cooker?

The taste of such a delicacy resembles the taste of a real ice cream. It is easy to prepare and does not require a lot of time from you. A great option for variety on the festive table.

Ingredients:

• 750 g soft cottage cheese 9%;
• 125 g sugar;
• 180 g butter;
• 60 g 25% sour cream;
• 4 eggs;
• 8 g vanilla sugar;
• 90 g raisins;
• butter for the pasochnitsa.

Cooking details:

1. Put soft curd in a mixer bowl. Add sugar and vanillin, soft butter, cut into pieces, eggs and sour cream. Mix everything well.

2. Beat at first on a low mixer speed, and once everything is well mixed, increase the speed and beat, adding the raisins. It must be poured with boiling water for 10 minutes in advance, then rinsed and dried.

3. Pour the mixture into the multicooker bowl, set the Milk Porridge program for 15 minutes.

4. After the end of the program, stir, close the lid, let it cool for 30-40 minutes. Turn off auto-heating.

5. Grease the paste box with softened butter. Place a fine mesh sieve in a bowl so that it does not reach the bottom. The whey from the curd will drain there. Place an inverted sausage box on top of a sieve and pour the warm curd mass there.

6. Cover with cling film on top. Leave to cool at room temperature. Once the mixture has cooled down, place it in the refrigerator for at least 12 hours.

At the end of this time, remove the mold and place the Easter on a platter. Align the sides - they may leak a little. Everything is ready, you can decorate as you like!

3. Now combine the curd and creamy mixture and turn that into homogeneous mass, it is convenient to do this with a blender.

4. Now add candied fruits, nuts or raisins (pre-soaked and washed) in there whatever you like. Stir all this with a spoon.

5. Take a damp gauze, line a mold for cottage cheese easter from the inside and lay out the finished mass. Cover the top with the remaining ends of the gauze. Make the oppression by placing a plate on top of the mold, and placing a jar of water on it. Refrigerate overnight.

2. Kill the cottage cheese in advance with a submersible blender. Add butter, remaining cream, icing sugar and whisk everything well.

3. Combine curd mass with chocolate and mix everything thoroughly until smooth. Place the mixture in two layers of damp gauze covered with a paste box. Wrap the loose ends of the gauze up, place the saucer on top and place the oppression on it.

4. Place the mold on a plate to release excess whey. Leave everything in the refrigerator overnight.

In the morning, remove the oppression, turn the mold over to another plate, remove the gauze carefully so as not to damage the Easter. Now everything is ready, you can pour the icing and sprinkle with pastry decorations.

How to quickly and easily decorate Easter?

Festive treats can be decorated different ways... Your imagination is free here. You can decorate with culinary sprinkles, food paint (safe), marmalade, candied fruits, raisins, dried apricots, coconut flakes or sweets. Place dyed eggs, pastry flowers, or marmalade shapes next to each other.

Dear readers, I hope that my selection of recipes will help you choose the option that suits you best in terms of composition and cooking speed.

As you can see, there are plenty of varieties. If you liked any of the cooking methods, share with your friends, maybe they are just looking for interesting recipe... And if you have a recipe that has ingredients that are not listed here, please write in the comments about it.

Cook with pleasure and eat with delight, bon appetit! And I congratulate everyone on the Bright Resurrection of Christ!

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 take out 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 variegated splashes of tropical sweet cubes.

Write down the simplest recipe for cottage cheese Easter with candied fruits and raisins, it will definitely come in handy. This 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 fruits

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 sprinkles.

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

Traditionally, Easter was prepared from the very best. homemade cottage cheese by trying countless samples on the market. But now in supermarkets you can find very high quality soft curd with a high percentage of fat.

When using small amounts of food, it is easy to get by with a deep bowl and hand blender.
First, they take care of the pleasant smell of future Easter - pour vanilla sugar into a bowl.

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

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

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

Begin to beat the curd at medium speed, then increase the speed to maximum. The blender is turned off when the curd looks like cream.

Tropical candied fruits are poured, curd whipped with a blender is quickly stirred.

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

The mold is not moistened or lubricated. The Easter-shaped walls are simply covered with a thin gauze cloth.

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

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

Cottage cheese Easter with candied fruits in the form under the 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. Remove the gauze. The top of Easter is sprinkled with colored sugar granules, candied fruits are scattered at the base. Two or three small live flowers will revive the composition.

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 cottage cheese from sour milk.

Custard cottage cheese with sour cream and eggs

Preparing for the great holiday of Easter requires a lot of money from the hostesses, what to cook, how to cook, to make it tastier and more interesting. So I, too, was going to cook cottage cheese Easter, custard, once tried it and I really liked it. It tastes like ice cream. Great option for festive table!

Products:

• 500 g of cottage cheese;
• 100 g 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 instruction:

1. Rub the cottage cheese through a sieve, add salt and sugar. Mix.
2. Melt the butter, add sour cream and pour everything into the curd mass.
3. Beat eggs for 3-5 minutes, pour into 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 (you can also do without ice).
6. We stir until cooling, changing cold water, 10-15 minutes.
7. Cover a mold for Easter cottage cheese or a colander with gauze (the edges of the gauze should hang down), pour out the mass. Let the serum drain a little, for compaction (10-15 minutes), wrap the edges of the gauze and put a press on top. Refrigerate for 15-10 hours. Happy Easter!

Video: Cottage cheese Easter "Tsarskaya" with cream

How to make homemade cottage cheese from sour milk

Is your milk sour? It's okay, it doesn't happen to anyone! Let's try to rectify 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 consistencies - crumbly or soft. You can adjust the fat content of homemade cottage cheese by using whole milk or skim milk for fermentation. It all depends on your desire. But in any case, we cannot 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, I do not sour for 4-5 days. I never use accelerators like citric acid, lemon juice or calcium chloride (ampoules are available at the pharmacy). You can, of course, buy packets of dry rennet crystalline starter culture in pharmacies every time, but it will be quite expensive.

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

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

Usually it takes about 2 days to ferment milk (it is important not to overexpose!) 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 curdled milk, only these three factors are important - the leaven with "live" fermented milk biocultures, the ripening temperature and the holding time.

Two days after fermentation, I drain the curdled milk from a 3-liter jar, leaving about 2-3 glasses of the parent product at the bottom. Immediately after that, I add fresh goat's milk (you can do the same with purchased cow's milk) into 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 no more than up to 70C. Otherwise, the grains of the future cottage cheese will turn out to be tough, as if "rubbery".

Sour milk on the fire begins to curl up into lumps and exfoliate. Everything, it's time to turn off the fire.

Immediately discard the curd mass on a sieve or colander with a very fine mesh. The liquid portion will separate from the curd. The longer (up to 24 hours) the curd flows down, 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 in the future homemade cheese such as suluguni, mozzarella, feta cheese or Adyghe, then homemade cottage cheese should be very dry and dense. Not only is it very good and is allowed to drain for a long time through a dense canvas filter, but it is also put under a press after that to be completely squeezed out.

From a three-liter jar of curdled milk, I usually get 600 grams of soft homemade cottage cheese. It turns out to be gentle, 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! It cannot be compared 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.

In addition to eggs and festive Easter cake, it is customary to cook a curd treat. By tradition, Easter should resemble a truncated pyramid. That is why many people think that cooking it is difficult. Let's try to figure out how Easter cottage cheese is prepared.

How to cook Easter cottage cheese?

Easter cottage cheese is prepared according to several recipes: custard easter and raw. In all recipes, several rules should be followed:

• Cottage cheese should be fresh and fatty - from 5 to 9 percent.
• The form for Easter, the pasochny, should be covered with several layers of wet gauze.
• A deep container must be placed under the bowl, where the serum will drain.
• Rinse raisins for Easter should be washed and dried.

Custard easter

For cooking you will need:

• cottage cheese - 500 g
• butter - 100 g
• sour cream - 2 tbsp. l.
• yolks - 2 pcs.
• sugar - half a cup
• vanilla sugar - 1 tsp
• raisins (dried fruits)

First, stir the curd in a blender or grind through a sieve. Add yolks, sugar, vanilla sugar and sour cream. Stir and add butter at room temperature.

Next, we transfer the mass to a saucepan and cook over low heat, stirring occasionally. Then we cool the cottage cheese in a cold water bath, stir constantly. The mass should thicken, for this you can put it in the refrigerator for a couple of hours.

Soak and dry the raisins, add to the curd. You can also add any nuts and candied fruits. After that we spread the mass in a pasochny covered with gauze. If you don't have a sapper, use a colander, for example. Cover with gauze edges, put something heavy on top and put it in the refrigerator for twelve hours. Then we take it out and decorate it.

Easter cottage cheese without cooking

Make sure to choose fresh eggs for Easter, as they are added raw in this recipe. You will need:

• twopog - 500 g
• cream - 1 glass
• yolks - 3 pcs.
• caxap - 1 glass
• butter - 200 g
• dried fruits

We also grind the cottage cheese through a sieve. Mix in a separate container soft butter with sugar, add raw yolks. We mix the resulting mass with cottage cheese. We also add dried fruits to taste here. Then beat the cold cream with a blender and pour into the mixture, stirring occasionally. As in the first recipe, put the mass in a paste box covered with gauze and put it in the refrigerator for 12 hours. Easter cottage cheese is ready!

Read the recipes for making Easter cake.

Easter - a traditional dish Orthodox. It is being prepared for the greatest church feast of the Sunday of Christ. It has long been rumored that this dish was invented by the Russians. But if you indulge in history, you can understand that the creators of this sacred dish are the Jews - God's sacred people.

All people prepare for Easter very thoroughly. They bake Easter cakes, clean the house, wash windows, paint eggs. But Easter cakes are often baked from butter dough... More recently, a tradition has emerged in our country to make cottage cheese Easter. They are delicious, satisfying, original and healthy.

Therefore, as an addition, the table is decorated not only with dough products, but also with Easter made from cottage cheese. How to make a classic curd cake the article will tell you.

Dish variations

Initially, it is worth noting that there are several types of curd dish:

• Custard, boiled.
• Raw.
• Baked.

Each of them has a different cooking method.

It is easier to make a raw Easter cake. Its preparation consists in mixing the necessary components and infusing for 12 hours. It's easier to cook than everyone else. Cooking does not require skill or skill.

Easter cake recipes

Raw Easter cake.

To prepare Easter cake you will need:

• 1 kilogram of cottage cheese. Choose homemade cottage cheese with a high percentage of fat (at least 15-20). It is better not to use store products. If there is no opportunity to purchase homemade cottage cheese, cook it yourself.
• Eggs in the amount of 5-6 pieces. They are needed to "hold" the dough.
• One pack of butter.
• One glass (200 - 230 grams) sugar.
• 400-430 milliliters of cream, 21 percent fat.
• Supplements. Nuts act as additives different varieties, candied fruit, raisins, dried apricots, prunes, etc.
• Vanillin or vanilla sugar. Better to use vanilla sugar. With vanilla it is very difficult to guess the right proportion. If you add a lot of it, then the dish will begin to taste bitter.

Step-by-step instruction in the preparation of raw curd Easter:

• Initially, the curd is ground through a sieve or rolled through a meat grinder twice.
• The butter should be at room temperature. It is added to the mass and mixed.
• Next, the eggs are beaten with sugar and vanilla sugar.
• After that, cream is added to the eggs. Everything is mixed over low heat. It is better to stir in a water bath.
• The additives are crushed to the desired size with a knife. Added to cottage cheese.
• Add the cooled mass of cream and sugar to the curd. We mix.
• Gauze is placed in the container.
• Cottage cheese is laid out in the container.
• The container is covered with a heavy object and left for 12 hours.
• After this time, the cake is taken out and decorated as desired.

Boiled Easter cake.

In order to prepare "boiled" Easter cake, eggs are initially mixed with sugar, milk or cream, butter are added and put on fire. Then cottage cheese is laid out in this mass and boiled for 5 minutes. After that, the mass is laid out in a mold and infused in the refrigerator for 10 -14 hours.

To make Easter tasty, pay attention to the structure and fat content of the cottage cheese. It should be bold. Instead of cream, it is allowed to use high-fat milk.

Baked Royal Passover with raisins.

This Easter got its name "royal" due to its incredible taste. She is tender, sweet in taste. Reminds curd pudding... Light structure and pleasant taste will not leave anyone indifferent.

Baked Easter cakes are cooked in the oven. For cooking, you will need the following products:

• One glass of granulated sugar.
• 1,200-1,300 kilograms of cottage cheese with a fat content of at least 20 percent.
• A dozen eggs.
• 100 grams of high fat cream.
• Raisins in the amount of 3-4 tablespoons.
• Nuts: walnuts, almonds, 1 tablespoon each.
• Candied fruits in the amount of 3-4 tablespoons.
• Flour - 150 grams. In the absence of flour, it is replaced with semolina in the same amount.

A simple recipe for cooking:

• Initially, the curd is grinded. This is done to remove the lumps.
• Then it is mixed with flour (it is previously sifted through a sieve), granulated sugar and cream.
• Yolks and whites are driven in separately.
• Whipped yolks are added initially.
• Then carefully add the whipped egg whites. Mix from top to bottom.
• Further candied fruits, nuts and raisins are added.
• All ingredients are mixed until smooth. Important: in order for the additives to be evenly distributed over the dough, they must first be "dipped" in flour.
• Then the dough is laid out in a special mold. The form is pre-lubricated with butter or margarine. Important: the dough is applied to 1/3 of the mold.
• Then the form is placed in the oven for 35-40 minutes at a temperature of 180 degrees.
• After the time has elapsed, the form is stretched and left for 20-30 minutes to cool completely.
• After that, the cake is ready to eat.

DIY homemade cottage cheese cooking methods

Cottage cheese is the main ingredient for making Easter cake. The fresher it is, the better, the tastier the dish will be. It is better to cook cottage cheese with your own hands. So you can be sure of the quality of the product.

Cooking methods:

• For cooking 1 kg homemade cheese you need 3 liters homemade milk... It is placed in a warm place for souring. Place in a glass container. After 2-3 days, the curd mass will rise to the top. This is cottage cheese. He leans back onto the gauze. Then the matter is left in order for the excess liquid to glass. After 2-4 hours, the product is ready for use.
• Fast way cooking. This method takes no more than 1 hour of cooking. You will need 2 liters of milk and kefir with a fat content of at least 2.5 percent. You will also need an enamel pot or container. All milk is poured into a saucepan, brought to a boil. Then kefir is poured in a thin stream, put on a small light. After 2-3 minutes, cottage cheese rises to the surface. It leans back onto cheesecloth and is left to drain excess fluid.

Features of preparation and storage

• Easter cakes it is customary to cook on Maundy Thursday. On this day, the dishes are tasty, "cleaned" and healthy.
• You should not store the curd cake without a lid. Better wrap it up cling film for the preservation of taste and integrity. Curd is a finicky product. It quickly weeds and deteriorates. Therefore, it is preferable to store the food in the refrigerator on the lower shelves.
• When preparing cake from store-bought cottage cheese, it is put under oppression for 12 hours.

Video

Discussion: 8 comments

Great recipes! I'm not just a fan of Easter cakes, but I want to try to make cottage cheese Easter this year.

To answer

Great! I'm just planning to make curd pasta today. I'm thinking of making it raw according to the recipe. It remains only to buy everything for it. I think you get a very light vanilla flavor.

To answer

Easter cottage cheese is a great alternative for those who don't eat dough and yeast. On Saturday I will try to do it for my own people, I think the child will appreciate it.

And it is celebrated by both Orthodox and Catholics on the same day. We all know that the holiday is dedicated to the resurrection of Jesus Christ, and this Sunday is preceded by 40 days of Great Lent. By accepted. Today we will tell you how to cook a classic Easter at home.

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It's time to prepare the menu for the bright holiday of Easter. What to cook for the table, how to cook home easter without baking - we'll find out today.

If suddenly you didn't know, let's make it clear: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - for the Easter holiday. The custom of making cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or pascha. By the way, one of the most popular recipes is home cooking.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, for making cottage cheese Easter at home, according to the very first recipes, a special collapsible wooden form was used - a pasochny. Today, pasochnits can be found commercially and from a variety of materials.

The classic recipe for "Royal" Easter (curd)

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 tsp. vanilla extract)
• raisins - 80 g
• nuts (almond petals or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

The classic recipe for "Royal" Easter (curd): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over 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 pass it through a meat grinder twice or wipe it with a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the curd and mix everything well. Add the diced butter and beat the curd mass using a mixer until fluffy and smooth. Pour the curd into a thick-walled saucepan. To put on little fire and cook, stirring constantly, until the first bubbles (i.e. until boiling).

Advice 1. It will be thick at first, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. You should not boil the curd mass for classic easter, you just need to bring it to the boil.

When the first signs of boiling appear, remove the pan from the heat, put it in a bowl of cold water (ice cubes can be added to the bowl) and stir until completely cooled. The cooled curd mass to be removed for 1-2 hours in the refrigerator so that it thickens.

Into chilled curd base Add raisins, nuts to the "Tsar" curd Easter and mix well. Cover the paste box with gauze soaked in water and folded in 2 layers. Put the curd base for the recipe in the jar.

Tip: Instead of a pasta pot, 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).

Bend the edges of the gauze, press down on Easter with oppression and put in the refrigerator for 1-2 days. The bowl must be placed in a plate so that the whey can drain into it.

The recipe for the classic curd raw Easter

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

So, how to cook cottage cheese easter: Grind butter with sugar until white, adding yolks one by one. Grind the mass until the sugar crystals are completely dissolved, flavor with vanilla or finely ground and sifted cardamom through a fine sieve. Add cottage cheese, grated twice through a sieve, raisins, almonds, chopped candied orange fruits or grated lemon zest.

Stir thoroughly, add whipped cream, stir from top to bottom, fill the bowl, covered with slightly damp gauze, close with a saucer, load with a slight oppression, refrigerate. Also among our readers it is very much appreciated, 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 pc
• dried strawberries - 130g
• vanilla essence - 1/2 tsp

To make cottage cheese Easter without eggs: fresh curd fold in cheesecloth, tie a knot and hang over the sink to glass the whey. After that, rub the curd through a sieve so that the finished curd mass is softer.

Chop dried strawberries in a blender. You will get a homogeneous viscous gruel. Grind softened butter until thick sour cream, add sugar, salt, lemon zest and vanilla essence. Knead a homogeneous light mass with a mixer.

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

Transfer the curd mass for Easter into a pasochny lined with gauze, place under a press and refrigerate overnight. If liquid forms on the Easter plate, drain it. In the morning, turn the bowl onto a plate and remove the gauze. Look also at WANT.ua for family and friends.