EntranceCottage cheese Easter, step by step recipe with photos. How to cook the classic "Royal" Easter (cottage cheese) at home How to cook Easter cottage cheese at home
One of the oldest Christian Easter dishes and a real decoration of any holiday table on the Bright Resurrection of Christ, cottage cheese (cheese) Easter (Paska), we love today. delicious tender cottage cheese, mixed with cream, sour cream, butter, sugar or honey, spices and candied fruits, laid out in the form of a truncated pyramid, symbolizing Golgotha and the Holy Sepulcher. The sides of Easter are decorated with a cross and the letters ХВ, meaning the traditional Easter exclamation and greeting - "Christ is Risen!". 
This dish has another sacred meaning. Turning to Moses, the Lord promises his people "a good and spacious land, where milk and honey flow." And Curd Easter becomes for all of us a symbol of Easter fun, a foretaste of the fulfillment of a promise and a sweet heavenly life. Surely each of our readers will agree that a dish of such significance must literally be prepared in the best possible way. Let's try today to learn and remember how to cook Easter cottage cheese, cook it so that it becomes one of the most delicious and desired dishes on our Easter table.
You don’t even have to try to count all that huge number of cooking recipes cheesy easter, invented, improved and carefully preserved by our ancestors, because even at the beginning of the last century, curd Easter was prepared in every Russian house. Along with Easter cakes and colored eggs, Easter was an absolutely necessary attribute of the festive table on the Bright Resurrection of Christ. According to the method of preparation, four types of Easter were distinguished - raw, boiled, baked and custard. Eggs, sour cream and cream, honey and syrups, candied fruits and nuts were added to the cottage cheese. They did not spare the spices either. Cinnamon and cloves, cardamom and lemon zest, ginger and vanilla - all these and many other sweet spices made a fabulous variety in the recipes of this holiday dish decorating Easter with thousands of new flavors. And it is all the more pleasant to watch today's revival of ancient traditions, returning cottage cheese Easter to our Easter tables.
At first glance, there is nothing difficult in preparing Easter, but this is only at first glance. Like the recipes for preparing many other dishes, the recipe for cooking Easter is fraught with some secrets, without knowing which your dish may turn out to be not at all as tasty and appetizing as you would like. In order for Easter to come out truly beautiful and festive, you should pay attention to the quality of the original products, the sequence of their laying and mixing, the timing of keeping Easter in the form, the quality of the form itself and its preliminary processing.
Today, the Culinary Eden website has collected and recorded for you the most important secrets, tips and recipes that will surely help even the most inexperienced housewives and easily tell you how to cook Easter cottage cheese.
1. To prepare Easter cottage cheese, you will need a special form - a pastry box. This form is easy to purchase in any church shop, and closer to Christ's Resurrection and in many supermarkets. Traditionally, beekeepers are made of wood, but nowadays you can also get a plastic mold. A plastic bee box is convenient because it is very easy to care for, wash and no special preparation is required before using it. If you decide to use a traditional wooden pastry box, then before laying the curd mass, such a form must be properly prepared. First of all, thoroughly rinse and scrub your mold with the rough side of a dishwashing sponge, and then soak the bowl in cool water for 5 to 8 hours. Before laying the curd mass, the form must be lined with slightly moistened gauze. Such preparation will allow you to easily remove the finished Easter from the bean box and completely preserve its shape and pattern.
2. It is easy to guess from the name that the main ingredient of the cottage cheese Easter is cottage cheese. The choice of this product should be approached with special care, because first of all, the taste of your dish will depend on the quality and freshness of the cottage cheese. Try to buy cottage cheese as fresh as possible, preferably by weight.
3. In order for your Easter to turn out light, homogeneous and keep its shape well, the cottage cheese must be crushed as thoroughly as possible before mixing with the rest of the ingredients. Traditionally, cottage cheese is crushed by rubbing it twice through the most frequent sieve. You can go the easier way, just turning the cottage cheese twice or three times through a meat grinder with the finest mesh. Cottage cheese prepared in this way will turn out to be very tender, plastic and airy. And Easter made from such cottage cheese will perfectly retain its shape and pattern.
4. Pay attention to the preparation and other ingredients of your Passover. Sort the raisins and dried fruits thoroughly, rinse and dry on a paper towel. Finely chop large dried fruits and candied fruits. Pour boiling water over the nuts, soak for 20 minutes, then peel, dry slightly and chop. Grate the lemon and orange zest on the finest grater. Grind the spices in a coffee grinder, sift through a fine sieve and grind. Soften the butter with room temperature. Gently melt the candied honey in a water bath and remove the resulting foam. Have all the decorations and sprinkles ready ahead of time so you have them on hand by the time your Easter is ready. Do not forget that Easter must be kept in a beekeeper under oppression for at least 12 hours.
5. The easiest way to cook raw Easter. Wipe one kilogram of cottage cheese through a sieve. 100 gr. butter rub white with 150 gr. sugar or powdered sugar. Mix cottage cheese and sweet butter, add 120 gr. thick sour cream, mix thoroughly and leave in a cool place for one hour. Then add nuts, dried fruits, candied fruits and spices according to your own taste, knead thoroughly and put the mass in a bowl. Cover the container with a lid, install the weight and place it in the refrigerator for 12 hours.
6. It is a little more difficult to cook Easter boiled. But such an Easter turns out to be much tastier, denser and holds its shape better. Pass through a 600 gr sieve. cottage cheese, mix with 400 ml. heavy cream, add 50 gr. butter, two raw eggs, ½ cup washed and drained raisins and ½ cup sugar. Mix everything thoroughly, put in a saucepan with a thick bottom and, stirring constantly, bring almost to a boil. Do not let the mixture boil, otherwise your Easter will come out with lumps! Remove the saucepan with the curd mass from the stove, place it on ice or in very cold water and, continuing to stir constantly, cool the curd mixture. Transfer the finished mixture to the pasochnik, set the oppression and leave in a cool place for 12 hours.
7. Custard curd Easter differs most delicate taste and aroma. In a small saucepan, combine two cups of milk, two raw egg yolks and ½ cup of sugar. In a water bath, stirring constantly, bring the mixture to a thickening and remove from heat. Add 50 gr. to the hot mixture. butter, candied fruits, dried fruits, vanilla to taste and mix thoroughly. Then little by little, stirring constantly, add 500 gr. mashed cottage cheese. Knead thoroughly curd mass until smooth, put in a mold, set the load and leave in a cool place for 6 hours.
8. Baked cottage cheese Easter has a very bright taste and aroma. Beat five egg yolks with a mixer until white with ½ cup of sugar. Then add 100 gr. sour cream and continue beating until thick homogeneous mass. Add 700 gr. to the finished mass. grated cottage cheese, 1 tbsp. a spoonful of rum or cognac, 5 tbsp. tablespoons of semolina, raisins, nuts, dried fruits, candied fruits and spices to taste. Mix everything thoroughly and put in a baking dish greased with butter. Bake your Easter in an oven preheated to 180⁰ for 40 to 50 minutes until golden brown. Refrigerate and serve.
9. It's not at all difficult to prepare a delicate pink Easter. Mix 800 gr. cottage cheese with 5 tbsp. spoons cherry jam, and ½ cup of granulated sugar or powdered sugar. Wipe everything together through a sieve or pass through a meat grinder. Then add 3 eggs, 50 gr. butter, one glass of thick sour cream, one glass of colorful candied fruits, vanilla or rose water to taste. Mix everything thoroughly, put it in a bowl, set the load and put it in the refrigerator for 12 hours.
10. Curd Easter with orange jelly turns out to be very tasty and unusual. Pass through a sieve 800 gr. cottage cheese, add 1 tbsp. a spoonful of vanilla sugar, 1 tbsp. spoon orange peel, mix thoroughly and refrigerate for 30 minutes. Ten gr. soak gelatin for 10 minutes in 4 tbsp. spoons of cool water. Pour 500 ml into a saucepan. heavy cream, add 5 tbsp. spoons of sugar and gelatin. Heat the mixture on the lowest heat until the gelatin is completely dissolved, strain through cheesecloth, add one egg and beat with a mixer. Beat the cooled cottage cheese quickly in a separate bowl, and then, stirring continuously, add the creamy mixture into it in a thin stream. Put the finished curd mass into a silicone or ceramic mold and refrigerate for 8 hours. Prepare the orange jelly separately. Squeeze juice from 2 oranges, add 10 gr. gelatin soaked in 100 ml. cold water. Heat the mixture until the gelatin is completely dissolved and cool slightly, not allowing the mixture to harden. Remove the finished curd mass from the mold and cut into three parts with a sharp, wet knife. Return the layers to the mold, lining with orange slices and basting with a little orange jelly. Return Easter to refrigerator for 2 hours.
And on the pages of "Culinary Eden" you can always find even more proven recipes that will definitely tell you how to cook cottage cheese Easter.
The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, for the preparation of curd Easter at home, according to the very first recipes, a special collapsible wooden form was used - a pastry box. Today, bean bags can be found on the free market and from different 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 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 pass it through a meat grinder twice or rub it with a blender).
Add yolks (or eggs), sour cream, sugar, vanilla sugar to cottage cheese and mix everything well. Add the diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour cottage cheese into a thick-walled saucepan. Put on a small fire and cook, stirring constantly, until the first bubbles (i.e. until boiling).
Tip 1. At first it will be thick, but the more it is heated, the more liquid it will become - this is normal.
Tip 2. You should not boil the curd mass for a 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 in a bowl with cold water(you can add ice cubes to the bowl) and stir until completely cooled. Remove the cooled curd mass for 1-2 hours in the refrigerator so that it thickens.
Chilled curd base"Royal" curd Easter add raisins, nuts and mix well. Cover the pasochnitsu with gauze soaked in water and folded in 2 layers. Put the curd base for the recipe in a pastry box.
Tip: Instead of a pasta box, 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).
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Bend the edges of the gauze, press down on Easter with oppression and put in the refrigerator for 1-2 days. The pastor needs to be placed on a plate so that the whey can drain into it.
Recipe for a classic cottage cheese raw Easter
- cottage cheese - 500g
- butter - 200g
- sugar - 1 cup
- cream - 1/2 cup
- egg (yolk) - 2-3 pcs.
- raisins (pitted), almonds (chopped) - 1 tbsp.
- candied fruits, cardamom (ground), vanillin - to taste
So, how to cook cottage cheese easter: Grind butter with sugar until white, adding yolks one at a time. Rub the mass 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 candied orange or grated orange, rubbed through a sieve twice. lemon peel.
Mix thoroughly, add whipped cream, mix from top to bottom, fill with a mass of pasochnik, covered with slightly damp gauze, close with a saucer, load with a slight oppression, put in the refrigerator. Also among our readers is very much appreciated, which will undoubtedly decorate your Easter table even more.
Recipe for a 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 piece
- dried strawberries - 130g
- vanilla essence - 1/2 tsp
To cook cottage cheese Easter without eggs: fold the fresh cottage cheese into gauze, tie a knot and hang it over the sink so that the whey is glassed. After that, rub the cottage cheese through a sieve so that the finished curd mass is softer.
Grind dried strawberries in a blender. You will get a homogeneous viscous slurry. Grind the softened butter until the density of sour cream, add sugar, salt, lemon zest and vanilla essence. Knead a homogeneous light mass with a mixer.
Transfer the butter whipped with sugar into a bowl with cottage cheese. Gently, moving the spoon from the bottom up, mix the cottage cheese with the butter. Now you can add strawberries, mix again so that the berries are evenly distributed in the curd mass.
Transfer the curd mass for Easter to a pasochnik lined with gauze, put it under a press and refrigerate overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag onto a plate and remove the gauze. Look also at WANT.ua for relatives and friends.
The main component of Easter is high-quality dry fresh cottage cheese, which must be rubbed through a sieve once or twice to make it completely homogeneous, tender and creamy in taste.
Custard Easter with raisins and candied fruit
In order for Easter to keep its shape well, choose dry dense fresh cottage cheese for cooking and be sure to rub it through a sieve - to get a perfectly smooth, homogeneous structure of the curd mass.
How to cook vanilla cottage cheese Easter with candied fruits and almonds: recipe
Easter cottage cheese recipe from Yulia Vysotskaya's book Easter Menu. The most interesting thing in this recipe is vanilla, it is its intense aroma that makes the taste of Easter tender and refined!
striped easter
To achieve multi-colored layers, divide the curd mass into two parts and add melted dark chocolate to one.
Raspberry Easter
Add a little to the curd mass for Easter thick syrup from raspberry jam. It will acquire the aroma of berries and a delicate pink color.
What are Easter?
Cottage cheese Easter are raw, custard and boiled. They do not differ much in taste, but differ in the way they are prepared.
How to cook cottage cheese Easter at home? In preparation raw easter cottage cheese, sour cream, raw eggs are used. Now these are not often prepared, since it is difficult to be completely sure of the quality of eggs bought in the store.
For custard easter eggs or only egg yolks (depending on the recipe) are heated in a saucepan along with milk (without boiling) and “brewed” in the process - that is, they undergo heat treatment. After that, the creamy-egg mixture is thoroughly mixed with cottage cheese and placed in a pasichnik form.
AT boiled easter add boiled egg yolks, rubbing them through a sieve along with cottage cheese. This is perhaps the simplest and easy way cooking traditional food.
Easter from cottage cheese - gentle, airy, very tasty dish Easter table. We have all the cooking secrets!
- 1 kg cottage cheese
- 3 egg yolks
- 150 g sour cream 30%
- 1 cup of sugar
- a pinch of salt
- 1-1.5 cups raisins
- dried apricots and prunes for decoration
Wipe the curd.
In a separate bowl, add sugar to the egg yolks.
Grind sugar with yolks, add salt.
Add to curd egg mass, mix.
Release sour cream. If store-bought sour cream, then it is better to take fatter - 30%.
Rinse the raisins, let them dry a little. Combine with curd.
Stir until smooth.
Get ready for Easter. You can use any dish that has a hole for draining excess liquid.
Put a colander on a bowl (or, for example, a salad bowl), into which whey will drain.
Put a clean gauze folded in half in a colander. The gauze should be enough to completely cover Easter with it.
Put the entire curd mass on cheesecloth, smooth the top.
Cover Easter with gauze.
Place a press on top.
Put Easter to drain in the cold for several hours (or a day). Open gauze.
Place the dish upside down on top of the colander and carefully turn the colander over. Remove gauze.
Decorate Easter with dried apricots and prunes.
Recipe 2: cottage cheese Easter with boiled condensed milk
- cottage cheese - 400 gr
- butter - 150 gr
- sour cream - 150 gr
- boiled condensed milk - 400 gr
- raisins - 100 gr
Pour hot water over raisins and leave for 10-15 minutes.
Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All foods must be at room temperature.
Beat with a mixer until smooth.
Rinse the raisins and add to the curd mass.
Line a pasochnik, bowl, colander or sieve with gauze in several layers.
Put the curd mass in cheesecloth.
Put the pasochnik in a deep bowl, wrap the gauze, put a plate on top, and put a load on it. Put in a cool place for a day.
Unwrap the cheesecloth and invert the easter onto a platter. Carefully remove the bean bag and remove the gauze. Enjoy your meal!
Recipe 3: cream cheese Easter
Very simple and sufficient quick recipe cooking.
- cottage cheese 1 kg
- granulated sugar 200 g
- egg yolks 4 pcs.
- homemade floor cream liter jar
- additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
- you can add berries, bananas, oranges, kiwi, peach whatever you like
- butter 300 grams
- sachet of vanillin or vanilla sugar
Wrap the cottage cheese in two layers of gauze and put it under a press for about 6 hours, excess liquid should go away.
Rub the cottage cheese through a sieve.
Mix homemade cream 250 g with four yolks. Heat the second part (another 250 g) of cream over a fire, but do not bring to a boil.
Introduce the creamy-egg mixture into well-warmed cream, mix and hold on fire for a few more 2-3 minutes, the mass should thicken. We take it off the fire. Cream butter and sugar thoroughly with sugar.
Pour raisins with boiling water, then put on a napkin to dry. Cut dried apricots and fruits into small cubes.
Add the butter mass and vanilla sugar to the mashed cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of a uniform consistency. Pour candied fruits, raisins.
Stir again so that they are evenly distributed throughout the curd mass.
Line the molds with damp gauze.
Tamp the curd mass into prepared forms for Easter, put oppression on top and keep in the refrigerator for 11 hours.
After getting the cottage cheese Easter out of the mold, decorate with fruit or sweets on top and serve.
Recipe 4: cottage cheese Easter with dried apricots and candied fruit
- cottage cheese - 1.5 kg;
- sugar - 1 kg;
- eggs - 10 pcs.;
- butter - 200 grams;
- sour cream 25% fat (it is better to use homemade) - 0.5 liters;
- vanilla sugar - 1 pack;
- raisins - 2 cups (more can be - for an amateur);
- dried apricots, candied fruits.
Rub the cottage cheese on a coarse grater or through a sieve until smooth.
We beat the eggs into a separate container.
Add sugar to the eggs, beat with a whisk until smooth.
The resulting mass is added to the curd.
Mix well.
Melt the butter in a water bath or in the microwave, add to the cottage cheese.
Mix all the ingredients gently and put on a minimum fire. Stirring constantly, bring the mixture to a hot state, avoiding boiling.
After cooling a little, pour the contents into a cloth bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).
Rinse raisins thoroughly under running water, dry. We wash the dried apricots, cut into small pieces.
We spread the cottage cheese Easter in a vase in layers, alternating with raisins.
The top layer of Easter is raisins. Add dried apricots and candied fruits.
Curd Easter is ready to eat! It must be stored in the refrigerator.
Recipe 5: Easter with Custard Fudge (Step by Step Photos)
- 500 g of fatty cottage cheese (it is better not to take sour cottage cheese),
- 3 eggs,
- 1 cup of sugar,
- 200 ml cream
- juice of half a lemon
- vanillin,
- raisin,
- dried fruits,
- candied fruit,
- 100 g butter
Grind the cottage cheese through a sieve or scroll 2 times in a meat grinder. The easiest way is to grind the cottage cheese for Easter with a blender to a paste-like state.
Dried fruits are poured over with boiling water so that all chemicals come out of them. We wash. We grind with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy shade. Squeeze the juice from the lemon and remove the seeds if they got there.
Add dried fruits, candied fruits, raisins and lemon juice.
We mix everything.
For the fudge, beat the eggs and sugar until fluffy (about 5 minutes). Add cream to them, mix. We bet on water bath Or just slow fire. Add vanilla, about one small bag.
Stirring constantly, boil the custard fudge for cottage cheese Easter to the state of liquid mashed potatoes.
Remove and immediately pour the hot fudge into the curd. This is the brewing process. Mix quickly. In the cooled mass for the custard cottage cheese Easter, put the softened butter and knead.
We line the form with several layers of gauze, leaving long ends. We spread the curd mass into it, close the top with the ends of gauze.
We put under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.
We turn the cottage cheese Easter on a dish and decorate.
You can decorate with candied fruits, marmalade, nuts or just melted chocolate from a pastry bag or cream syringe to draw a pattern.
Recipe 6: royal curd Easter (with photo)
- 0.5 kg cottage cheese
- 100 gr butter
- 2 chicken eggs
- 3 tablespoons sour cream
- 100 gr sugar
- A pinch of salt
- 1 packet vanilla sugar
- ¼ cup raisins
- ¼ cup walnuts
- Lemon and orange peel
Half a kilo of fresh good cottage cheese grind together with 100 g of granulated sugar until smooth (you can use a fork, spoon). Grind the softened butter until white with vanilla sugar.
Tip: Be sure to soften the butter at room temperature, naturally, not in a microwave oven or on gas.
Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or with a special tool. Finely chop the walnuts with a knife or chop in a blender.
Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it into service). Mix everything well with a tablespoon.
Add whipped butter with vanilla sugar. Mix again.
Add crushed walnuts, pre-soaked raisins and citrus zest. Mix well.
Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture content of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Put the curd-citrus mixture tightly into the prepared pastry bowl.
Cover the mixture with the remaining corners of gauze. Put everything under oppression overnight in a cool place (in the refrigerator). For good, Easter should be under the yoke of at least 12 hours.
Recipe 7: simple cottage cheese Easter (step by step with photo)
The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to cook it, the curd Easter ripens for 2 days.
- Cottage cheese - 450 grams;
- Butter - 200 grams;
- Sugar - 170 grams (or to taste);
- Yolks - 3 pcs;
- Cream - 200 ml;
- Candied fruits - 30 grams;
- Raisins - 70 grams;
- Vanilla sugar - 1 sachet.
Rub the cottage cheese 2 times through a sieve to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.
Beat the yolks with a little sugar until white.
Add softened butter, sugar and beat everything together again until smooth.
Combine the whipped mass with mashed cottage cheese.
Separately, whip the cream to stiff peaks.
Add cream to curd mixture, stir until smooth.
Add washed and dried raisins and candied fruit.
Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise to the top.
Wash the form for cottage cheese Easter, collect and lay out the inside with wet gauze.
Spread the gauze evenly, without gathering, as the printed pattern will depend on this. The form will be turned upside down. Place it on a plate or tray.
Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.
Fill the form to the end, leave a few tablespoons of the filling. Easter will sag under the weight of the load and you will need to add cottage cheese.
Lay the hanging parts of gauze neatly and evenly on top of the filling. Put a plank on top, and on it a load of at least 500 grams. And put the whole structure in the refrigerator.
Liquid will be released from below, it must be removed immediately, the plate should be wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, put the plank and load on top again. Usually the next day the liquid is no longer allocated.
After two days, take Easter out of the refrigerator, free from the form and gauze. Curd Easter is ready for the holiday!
Recipe 8: Easter cottage cheese with candied fruit
- Curd - 500 g
- Eggs (only yolks) - 2 pcs.
- Sugar - 125 g
- Butter - 100 g
- Sour cream (cream) - 100 g
- Vanilla sugar - 1 sachet
- Dried fruits (candied fruits) - 100 g
Cottage cheese must be rubbed through a sieve or chopped with a blender (submersible nozzle). The curd will become airy and even more tender.
Soak candied fruits for Easter well with hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and, if necessary, cut.
Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on fire. Bring the mixture to a boil over medium heat. Stir for about three to five minutes, the mixture should begin to thicken.
Then let it cool and mix with cottage cheese and candied fruit.
Wet clean gauze and wring out. This is necessary so that it is convenient to line the pasochnik, removing deep folds.
Put the paster in a deep bowl upside down, cover with gauze, leaving the edges hanging down. Lay out the curd mass.
Close the edges with gauze on top, put a plate of a suitable size on top and put oppression (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into a bowl, it must be constantly drained.
Then we open the gauze, substitute the dish where the Easter will stand, and carefully turn it over and disassemble it, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.
Recipe 9: Easter cottage cheese with poppy seed filling
The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.
- Cottage cheese - 400 g (fatty)
- Cream - 200 ml (33-35%)
- Gelatin - 9 g (powdered)
- Sugar - 275 g (125 g in cottage cheese, 150 g in poppy seed filling)
- Vanilla sugar - 1 tsp (in cottage cheese and in poppy seed filling 0.5 tsp each)
- Poppy - 300 g
- Milk - 120 ml
- Raisins - 100 g
- Nuts - 100 g
- Lemon zest - 1 tsp (can be excluded)
- Water - 50 ml and a little more for gelatin
