Cottage cheese Easter best recipes. Recipe for Easter cakes from Yulia Vysotskaya with video Easter from cottage cheese from Yulia Vysotskaya

Cottage cheese Easter is one of the main dishes for the Easter table. For it, you need to purchase a collapsible form in the form of a pyramid - a symbol of the Holy Sepulcher. The bean box can be made of wood or plastic, with the letters XB and a cross carved inside. To be honest, I didn’t have one for a long time, and for these purposes I adapted an ordinary round plate. You can use a colander. It is even more convenient, there are holes for whey to drain.

To prepare Easter, buy cottage cheese of excellent quality. It is recommended to either buy it on the market or make it yourself. It must be dry, fresh and homogeneous in composition. Ideally, let the whey drain at the very beginning, then pass through a sieve twice. And only then prepare Easter from it - raw or boiled.

You cannot use a meat grinder instead of a sieve or blender. It compresses the mass, makes it viscous, and does not give it airiness. All products must be fresh and of excellent quality. Pour hot water over almonds or walnuts and leave for about 20 minutes. After time, the skin will peel off easily. After this, fry and chop.

Oil is at least 82.5%, since everything below is classified as trans fat. Steam the dried fruits and chop them (if they are large). We grate the lemon or orange zest on a fine grater, without touching the white part, otherwise the finished product will be bitter.

Grind spices such as cardamom, cinnamon, nutmeg in a mortar or coffee grinder and sift through a sieve.

Easter is a labor-intensive dish only at first glance. If you have properly prepared the products in advance, then making it will not be difficult. And the taste is tender, melting. There is an option for chocolate lovers.

I only cook it for holidays. And my daughter, who doesn’t like cottage cheese in its pure form, always destroys part of the dessert by pouring condensed milk on it. For this article, I prepared it at odd hours. The husband, seeing the dish on the table, was afraid that he had missed an important day, which never goes without and.

I've been making Easter using this recipe for about 25 years now. Amazing! I have one relative who is a baking master. Dough and yeast love it. What I can’t say about myself. And in my piggy bank there are a lot of recipes that she shared with me. And this too. I'll tell you about cooking raw Easter. It doesn't take much time, but the result speaks for itself. Need to try!

The volume of products is large. I usually reduce it because my family doesn’t need that much.

Prepare:

• Cottage cheese – 2.5 kg
• Butter – 200 g
• Granulated sugar – 200 g
• Sour cream 20-25% - 250 g
• Salt - a little
• Dried fruits and nuts optional

• Buy cottage cheese that is proven and of good quality. Pass it through a sieve twice

• Grind the softened butter with sugar using a whisk. When cooking Easter, I don’t use a blender, everything is prepared easily and quickly

• We use thick sour cream. If necessary, allow it to drain on gauze before adding to the oil. Grind until the crystals disappear

• Add the creamy mass to the cottage cheese, add a little salt, stir

• Fill the bean box, cover with a saucer, put a small load and leave in the refrigerator until ready for about 12 hours. I make it in the evening, it’s ready in the morning.

At the last stage I add raisins and nuts.

Royal Easter on whipped cream with raisins and candied fruits

Raw royal Easter is quite easy to prepare, since it does not require brewing.

Products:

• 1 kg cottage cheese
• 500 g sugar
• 450 g butter
• 5-6 yolks
• 300 g 30% cream
• 100 g raisins, almonds, candied fruits
• Cardamom or vanilla (optional)

Preparation:

1. Soften the butter and grind with sugar until white. It is more convenient to use a mixer
2. Then add the yolks one at a time. Flavor with ground and sifted cardamom or vanillin
3. Rub the cottage cheese through a sieve twice and combine with the creamy part
4. Pour almonds, raisins and candied fruits into the mixture and mix everything. You can use candied orange peel and lemon zest
5. Do not whip the cream for long, otherwise there is a chance of over-whip
6. Pour them into the curd mass and mix everything into a single mixture
7. Cover the bean box with a slightly damp cloth and tamp the resulting mixture in it, cover it with a saucer, put it under pressure and put it in the refrigerator to rest for 12 hours.

Easter creme brulee with Filevo ice cream

Easter holds a special place in people's hearts. Preparing for it starts early. They craft and make for the interior and, of course, bake Easter cakes and Easter cakes.

You will need:

• Filevskoe ice cream – 250 g
• Butter – 50 g
• Cottage cheese – 400 g
• Sugar – 5 tsp.
• Raisins – 100 g
• Almonds – 50 g
• Lemon

Preparation:

1. Strain the cottage cheese using a sieve or beat with a blender
2. Soak the raisins if they are dry. If not, then rinse and dry
3. Chop the almonds into medium pieces and fry if desired.
4. Leave the ice cream and butter on the table first to melt
5. Combine cottage cheese with butter and sugar, then mix into ice cream
   Add raisins, almonds and grated lemon zest
6. And then everything is as usual - put it into a mold and let the serum drain for 12-14 hours.

Cottage cheese with whipped cream and condensed milk

The name alone is worth it - so many goodies in one delicacy. I adore condensed milk and even more so whipped cream with its soft consistency and delicate taste.

Let's prepare:

• Cottage cheese – 600 g
• Condensed milk – 200 g
• Butter – 130 g
• Cream 30% – 130 g
• Raisins – 100 g
• Vanillin

Preparation:

• Punch the cottage cheese with a blender or pass through a sieve

• Whip the cream and add it to the curd mass together with softened butter. Stir everything until smooth

• Add washed and dried raisins

• Cover the mold with damp gauze so that the ends hang down.

Let's put the mass in it, cover it with gauze, put pressure on top of the plate, and place the bean bag itself in a plate where the whey will drain. Leave it in the refrigerator overnight, and in the morning the sweet and tender dish is ready for tasting.

Raw on eggs with almonds and raisins

This recipe is taken from the book Encyclopedia of Russian Ritual Cuisine. I already talked about her. These are old and time-tested recipes, and if you are not afraid to use raw eggs, then try to cook a delicious Easter.

You will need:

• 1.6 kg cottage cheese
• 200 g butter
• 800 g caster sugar or fine sugar
• 9 eggs
• 250 g sour cream
• 100 g almonds
• 150 g raisins

Preparation:

1. We wipe the curd mass to saturate it with air. Add sour cream
2. In a separate container, grind the butter and sugar until white. Beat in the eggs one at a time. We achieve complete homogeneity of the composition
3. Combine both masses, raisins and almonds and mix well
4. Fill the bean bag and put it in the refrigerator for half a day.

How to make curd dessert with gelatin and sour cream

This is more of a dessert than a classic Easter, but it also has its place. And if served and decorated correctly, it will take its rightful place on the Easter table.

You will need:

• Cottage cheese – 600 g
• Sour cream (20%) – 120 g
• Butter – 50 g
• Powdered sugar – 200 g
• Cream (10%) – 30 g
• Gelatin – 20 g
• Salt, vanillin, candied fruits

Cooking process:

Fill the gelatin with water (according to the instructions) and put it aside

• We rub the cottage cheese through a sieve. It turns out soft and tender

• Place it in the mixer bowl. Add sour cream, powder, cream and butter and beat until smooth. A little salt and vanillin and let's beat it a little more

• The gelatin has thickened; it needs to be melted a little, but not boiled. Pour into the mass and punch again

• Add candied fruits, stir. It turns out a cheerful multi-colored mass

• We line the pan with moistened gauze and compact the curd mass tightly, covering with the edges

• Place a weight on top and remove for 3 hours until it hardens.

Carefully turn over onto a plate, remove from gauze, decorate and serve.

“Boyarskaya” for 1 kg of cottage cheese with candied orange peel

The name speaks for itself - rich Easter for rich people. In the old days it was prepared in noble houses.

Prepare:

• 1 kg cottage cheese
• ½ l cream 30% fat
• 0.5 kg sugar
• 300 g butter
• 2 yolks
• 100 g candied orange peel
• Vanilla sugar

1. Wipe the cottage cheese twice
2. Beat sugar, butter and yolks until white
3. Whip the cream and combine with cottage cheese, creamy mass and candied fruits
4. Fill out the form, cover with light pressure and place in the refrigerator.

“Popovskaya” with cream and boiled yolks without cooking

If you are afraid of salmonellosis, then instead of raw ones, you can use boiled yolks. The recipe is designed for Easter. Try cutting your food by half first.

You will need:

• 1.2 kg cottage cheese
• 400 g butter
• 15 yolks from hard-boiled eggs
• ¾ l cream (30%)
• 300 g powdered sugar
• Vanillin

Preparation:

1. Pass the cottage cheese through a sieve twice. Combine with melted butter and yolks. Add one at a time, grind, then more
2. Separately whip cream with powder and vanilla
3. Mix both parts and place in the mold. Put it under pressure and after 12 hours enjoy a delicious and tender Easter.

Video on how to make creamy Easter with whipped egg whites from Yulia Vysotskaya

I like the drive that comes from Yulia when she scurries around the kitchen like a squirrel, quickly and quickly. And her comments as you cook tempt you to try to cook the dish right then and there. Watch and be inspired.

A simple and delicious cottage cheese recipe with raisins and cream

In former times, not a single holiday table was complete without Easter. This recipe is quite simple, but tasty and aromatic.

Let's prepare:

• Cottage cheese – 1 kg
• Cream (20%) – 400 ml
• Sugar – 150 g
• Butter – 100 g
• Raisins – 200 g

How to cook:

• We wipe or punch the cottage cheese

• Mix cottage cheese, butter, cream and sugar in one bowl - beat everything with a blender until smooth.
• Stir in the raisins and put them in a bowl, put them under pressure in the refrigerator for at least 12 hours
• We take it out, carefully remove it from the gauze, decorate it and that’s it.

Easter with mascarpone and agar-agar

The most tender Easter, more like a sweet dessert. If your children don’t like cottage cheese, then in this combination they will swallow it, ask for more and won’t even think that you slipped them a product they hate so much.

• Cottage cheese – 300 g
• Mascarpone – 250 g
• Sugar – 100 g
• Cream 20% – 100 g
• Agar-agar – 1 tbsp.
• Raisins, candied fruits, almonds optional

Preparation:

• Beat cottage cheese with mascarpone in a blender until soft and creamy, combine with sugar and candied fruits

• Add agar-agar to the cream and heat. Stir constantly and simmer until creamy.

• Quickly, before the powder sets, pour it into the curd mass and stir in

• Transfer to the mold and tamp down so that the mass fits tightly to the walls. Place in the refrigerator until hardened. Agar-agar sets quite quickly when it cools, so the dessert will be ready in a matter of minutes.

Delicious dessert made with boiled condensed milk and ice cream flavor

Did anyone cook condensed milk as a child? This had to be done correctly, not overexposed so that the jar would not explode and would turn into the correct color. What about the taste? God, how delicious it was. For the Easter cake, of course, we will take ready-made dumplings from the store. But if you are not lazy, then cook this delicacy yourself.

• Boiled condensed milk – 1 b
• Cottage cheese -1 kg
• Butter – 250 g
• Nuts, raisins optional

How to do:

1. Prepare the cottage cheese as usual
2. Add softened butter to it and combine, then boiled water. Punch with a blender to get the desired consistency
3. Use additives as desired - raisins, dried apricots, candied fruits, dried cranberries
   Instead of a mold, take a sieve and place our dessert in it on cheesecloth, with a weight on top and in the refrigerator.

There are many recipes for making the dish, but including certain ingredients is just a matter of taste. And if you follow the rules of preparation and selection of products, as well as cook correctly, then in any case you will end up with an amazingly tasty delicacy.

1. Take cottage cheese dry. Ideally, it should be squeezed out and hung in gauze to drain excess liquid. Then the Easter will be dense and set faster
2. To saturate it with oxygen and give it airiness, it is recommended to rub the cottage cheese through a sieve a couple of times or punch it with a blender
3. It is preferable to use powdered sugar in the recipe. She disperses faster
4. If you don't have a special mold, use a colander or a regular bowl
5. To enhance the taste, add candied fruits, raisins, dried apricots, prunes, dried cranberries or cherries.
6. Oil required 82.5%

While I was writing the article, I was licking my lips all over. I couldn’t stand it and sent my husband to the grocery store. So now my family is enjoying a delicious dessert at another inopportune hour. Have a delicious Easter!

Just a few years ago, I learned that on Pakha they not only bake Easter cakes, but also prepare cottage cheese Easter cakes. To be honest, this was a discovery for me, since we have always baked only Easter cakes, and it’s called Easter, not Easter cake, on in fact, the difference in names does not matter, we are open to new things and are happy to cook, in addition to the traditional Easter cake, cottage cheese Easter. Today I will offer you 5 recipes for cottage cheese Easter and, as a bonus, a recipe for cottage cheese Easter by Yulia Vysotskaya and our charming Tatyana Litvinova.

The most important thing in cottage cheese Easter of course the cottage cheese itself, it must be of excellent quality. If you want to be one hundred percent sure of the cottage cheese, you can prepare it yourself, as Tatyana Litvinova tells in detail how to do this below you will find a video in which Tatyana will show and tell you how to prepare excellent cottage cheese for cottage cheese Easter and the cottage cheese Easter itself.

Almost always, butter, cream or sour cream and, of course, dried fruits and candied fruits are added to Easter cottage cheese for aroma, sweetness and taste.

Cottage cheese Easter can be raw, boiled or custard according to the recipe. They are similar in taste and ingredients, but differ in the method of preparation.

Secrets of cottage cheese Easter

Raw curd paskhas cook quickly, but it is better not to add raisins to them, as they will quickly turn the raw curd paskha sour. Custard and boiled curd paskhas last longer. To prepare cottage cheese Easter, use soft butter, if it is provided for in the recipe, you need to sort out the raisins, wash them and you can soak them in cognac (after draining the cognac) or, for example, keep them on fire for several minutes in melted butter. Peel the almonds to make them lighter I was filming pouring boiling water over it for 20-30 minutes.

Cottage cheese Easter traditionally has the shape of Golgotha, for this you will need a collapsible wooden mold, which is not cheap, there are also silicone molds, their price is not at all high. If the recipe calls for baking Easter cottage cheese, then use a silicone mold; if you are preparing raw Easter cottage cheese, then you need a wooden mold, or you can make Easter cottage cheese in a different shape, I think it’s not a big deal.

1. EASTER "BOYARSKAYA"

Ingredients:

● 400 gr. cottage cheese (preferably fattier, 9%)
● 100-150 gr. Sahara
● 100 gr. softened butter
● 1 yolk
● 200 ml. cream 33%
● 1 teaspoon vanilla sugar
● 0.5 cups raisins
● a handful of candied fruits.

Preparation:

If the cottage cheese is watery, then it should be wrapped in gauze and placed under a small press, leaving it in the refrigerator overnight. Rub the cottage cheese through a sieve twice. Scald the raisins with boiling water, dry on a paper towel, finely chop the candied fruits. Grind the butter with the yolk, beat the cream with sugar and vanilla sugar. Line a special Easter pan or oval bowl with slightly damp gauze, its edges should hang down.
In a bowl, thoroughly mix cottage cheese, butter, cream, raisins and candied fruits, pour the resulting mass into a mold,
compact, lift the edges of the gauze up, place a saucer or small plate on top,
press down with a small weight, maybe a liter jar of water. Place Easter in the refrigerator for a day.
Then carefully turn the Easter over onto a plate, remove the gauze, and decorate the Easter with candied fruits or raisins.
Keep refrigerated.

2. EASTER CHOCOLATE

Ingredients:

● 1 kg of fat cottage cheese, pureed through a sieve
● 8 egg yolks
● 200 g butter at room temperature
● 1 cup heavy cream 36%
● 250 g powdered sugar
● 1 tablespoon orange liqueur
● three quarters of a glass of candied orange peel
● 50 g dark chocolate 70%

Preparation:

Beat the yolks with sugar with a mixer into a fluffy mass. Add cream and continue whipping.
Pour into a saucepan and put on fire. Bring to a boil and remove from heat. Then add cottage cheese, softened butter, orange liqueur and stir until smooth.
Add liquid chocolate and stir until smooth. Beat everything with a mixer.
After thoroughly beating, add the candied orange zest and stir. Place the mixture in cheesecloth and place under a press to release the liquid. Place in the refrigerator overnight.
The next day, carefully remove from the mold, garnish with chocolate and orange zest and serve.

3. COOKED EASTER WITH DRINKED DRAINS

Ingredients:

● Cottage cheese - 1 kg
● Sugar - 1 glass
● Butter - 100 grams
● Sour cream - 100 grams
● Cream - 100 ml
● Honey - 3 tbsp. spoons
● Yolks - 4 pieces
● Lemon zest - from 1 lemon
● Vanilla sugar - 1.5 tbsp. spoons
● Dried apricots - 150 grams
● Cognac - 2 tbsp. spoons

Preparation:

For Easter, buy full-fat cottage cheese. It’s better to go to the market or make your own at home. The cottage cheese should be squeezed well and the whey should be allowed to drain. Cream should have a fat content of at least 20%, and sour cream should be better - 30%, but not less than 20%. Wash the lemon and peel the zest. Cut into small strips or grate.
Wash dried apricots, dry and soak in cognac for a few minutes. It can also be served in rum or liqueur. Then cut into small cubes or strips.
Rub the cottage cheese through a fine sieve. Melt the butter. Add dried apricots and lemon zest to the pureed cottage cheese. In a saucepan, mix cream, honey, yolks (2 pieces), vanilla sugar,
place in a water bath and boil for 3 - 4 minutes. In a separate bowl, grind the remaining yolks with sugar, add melted butter and sour cream. Beat everything well. Add the egg-honey mixture to the prepared cottage cheese and mix well. Prepare a mold where you will place the curd mass.
Moisten the gauze with water, wring it out and line the entire mold with it. Place the curd mass with a spoon, compacting each portion well. When the mold is filled, wrap the ends of the gauze, press the mold on top with a weight and leave it in the refrigerator for a day. Carefully remove the finished Easter cake from cottage cheese with dried apricots from the mold onto a dish or flat plate. You can decorate Easter from cottage cheese with dried apricots with the remaining dried apricots, raisins, colored marmalade, lemon slices, thinly sliced ​​oranges, and kiwi.
You can prepare a cream that you can pour on top of the Easter cottage cheese and decorate with whipped cream.

4. ROYAL EASTER

Ingredients:

● 1 kilogram of 18% cottage cheese
● 400 grams of powdered sugar
● 400 grams of butter
● 300 grams of cream (30% fat or more)
● 100 grams of candied fruits
● 100 grams of raisins
● 100 grams of candied or dried cherries (optional, but cherries add a special flavor and aroma)
● 100 grams lightly roasted cashews or almonds
● 50 grams of chocolate (without black additives, 72% or more)
● 6 yolks (preferably homemade with a bright yolk)
● 12 grams of vanillin

For decoration:
● Raisins and dried fruits of your choice
● Candied fruits
● Powdered sugar
● Chocolate icing or melted chocolate

Preparation:

Wrap the cottage cheese in gauze, place it between two boards and press down with pressure (for example, a 3-liter jar of water). Place the bowl and refrigerate for 12-24 hours. Rub the squeezed cottage cheese through a sieve twice. To do this, place an inverted sieve on a bowl and wipe in small portions. When you wipe twice, the cottage cheese will become fluffy and airy. Pour boiling water over the candied fruits, raisins and cherries for about 10 minutes.
Drain and dry thoroughly with paper towels. Grind cherries and candied fruits. Grind softened butter at room temperature with powdered sugar. Gradually add the egg yolks, one at a time, beating until smooth. Add grated cottage cheese, vanilla, candied fruits, raisins, chocolate and chopped nuts. Mix everything thoroughly. Whip the chilled cream on low speed, otherwise it may turn into butter.
If the cream is liquid, you can add a cream thickener or a little diluted gelatin.
Gently, stirring constantly, add the cream into the curd mass. After leveling thoroughly, line the bean box (or any other shape) with a damp cloth or gauze. Fill out the form, compact tightly, avoiding voids and air bubbles. Place in the refrigerator for a day, pressing down with a light weight.
If you added gelatin, the time will be reduced.

5. CHEESE EASTER

Ingredients:

● Cottage cheese 9% 350 g
● Sour cream 20% 150 g
● Egg 2 pcs
● Sugar 100 g
● Vanilla sugar 2 g
● Raisins 100 g
● Candied fruits 150 g

Preparation:

Rub the cottage cheese through a sieve, separate the whites from the yolks. Add sugar to the yolks. Add butter and sour cream.
Mix all ingredients thoroughly until smooth. At the end, add vanilla sugar and mix. Combine the cottage cheese and the resulting mass. Add raisins and candied fruits. Mix everything thoroughly again. Line a baking mold with gauze and place the curd mass into it.
Cover with gauze and press well. Place Easter in a cool place for at least 6 hours.
Remove the finished Easter from the mold and decorate with candied fruits and mint leaves.
To make the cottage cheese compact better, you can put a weight on it for Easter.

CHEEK EASTER FROM YULIA VYSOTSKAYA

Ingredients:

500 g dry fat cottage cheese
300 g powdered sugar
100 g butter
100 ml heavy cream
handful of raisins
a handful of dried apricots
30 g pistachios
2 eggs
50 ml cognac

Preparation:

• Soak raisins in cognac.
• Grind the cottage cheese through a sieve, add softened butter, mix thoroughly, combine with cream.
• Beat the eggs with powdered sugar, add to the curd mass and mix.
• Chop the dried apricots into small pieces.
• Squeeze the raisins and add to the cottage cheese along with dried apricots and pistachios (leave a few pistachios).
• Line a special mold for cottage cheese Easter or a bowl with holes with gauze and lay out the curd mass. Lay the edges of the gauze crosswise.
• Place the bowl with Easter in a saucepan of a smaller diameter so that the liquid can drain, and put something heavy on top.
• After 4 hours, when the liquid has drained, place the Easter cottage cheese in the refrigerator for at least 12 hours.
• Decorate the finished cottage cheese Easter with the remaining pistachios or dried apricots.

On April 16, the Christian world will celebrate the Holy Resurrection of Christ. And of course, the table would not be complete without Easter cake and Easter.

Kulich

Kulich occupies a special place on the Easter table along with Easter cottage cheese and colored eggs. And if the Easter cake is prepared on Maundy Thursday by the housewife herself, and even with prayer and consecrated in church - grace to this house and household members! It is believed that on this occasion the resurrected Jesus is present invisibly.

Before preparing Easter cake dough, you need to read a prayer, wash the kitchen, cleanse your hands, and most importantly, your thoughts and soul. And start cooking. Nothing should interfere with you. A bad mood, quarrels and feuds in the family will harm your baking.

Easter cakes are baked in special molds, which are filled only 1/3 full. In the oven the dough will rise again and fill the entire pan. In a large pan, the cake is baked at 180° for an hour. You can check the readiness of the cake for the first time no earlier than after 30 minutes, otherwise the dough will fall off.

The finished Easter cakes are pulled out onto a wet towel. If you grease it generously with butter before placing the dough in the mold, the baked goods will easily “jump out” after cooling.

Easter cake with honey and glaze

Ingredients:

15 eggs, 1 liter of milk, 100 g of yeast, 500 g of butter, 500 g of sugar, 0.5 cups of honey, 50 g of vodka, 0.5 cups of sour cream, vanillin, salt, flour, powdered sugar.

Mix half a glass of flour with 2 tbsp. l. sugar and grind with 0.5 cups of cold milk. Boil 2 cups of milk and, stirring, pour in a thin stream into the prepared flour mixture and boil it. Add a little flour to warm milk with honey and dissolve the yeast in it. When they are ready, mix with the brewed flour mixture and let the dough rise. Then add the yolks mashed with sugar, softened butter, sour cream, vodka, salt into it and carefully mix with the whites whipped with vanilla.

Add as much flour as needed to give the dough the desired consistency, knead thoroughly and place in a warm place.

Let the dough rise, mix it, place it in molds greased from the inside, filling them 1/3 full. Let the dough rise again, place in the oven and bake at 180–200° until done.

Glaze

Ingredients:

1 cup granulated sugar, 2 egg whites, 1 cup water.

Mix sugar with water and simmer over low heat until caramelized. Beat the egg whites until stiff and pour in the sugar syrup. Stir, put on fire and heat.

Cover the finished cakes with glaze. Decorate with Easter sprinkles, pieces of chocolate, marmalade, nuts, coconut flakes, cocoa powder or ground cinnamon.

Signs about Easter cake

If the Easter cake was a great success, tasty and baked, the whole year will be successful.

Birds flew to the window on Easter Sunday - the whole year will be rich and joyful. These birds definitely need to be fed Easter cake.

If you feed your children Easter cakes blessed in the church in the morning and only after that treat them to holiday food, the children will not get sick all year round.

Curd Easter

There are a great many recipes for cottage cheese Easter. We offer three - classic, custard from Yulia Vysotskaya and “Tsarskaya”, which is traditionally made in the Mikhalkov family.

Classic cottage cheese Easter

Ingredients:

1 kg of cottage cheese, 3 egg yolks, 150 g of sour cream 30%, 1 cup of sugar, a pinch of salt, 1–1.5 cups of raisins.

Grind the egg yolks with sugar, add salt. Mix the mixture with cottage cheese. Add sour cream. Stir pre-soaked and dried raisins into the mixture. Place cheesecloth in the Easter pan, and then pour the mixture into it. Flatten, cover with gauze on top and place a press. Place in the refrigerator for a day.

Custard (from Yulia Vysotskaya)

Ingredients:

500 g of dry fat cottage cheese, 300 g of powdered sugar, 100 g of butter, 2 eggs, 1 handful of raisins, 1 handful of dried apricots, 30 g of pistachios, 100 g of heavy cream, 50 g of cognac.

Soak raisins in cognac. Rub the cottage cheese through a sieve and mix with butter, which has previously been softened at room temperature. While stirring, gradually pour in the cream. Beat the eggs with powdered sugar and then add to the curd mixture. Chop the dried apricots, squeeze out the raisins, take some pistachios, mix everything into the mass. Place in a mold with gauze, after 4 hours put it in the refrigerator, where the Easter should stand for at least another 12 hours.

Easter "Royal"

Ingredients:

3 eggs, 0.5 cups seedless raisins, 100 g butter, 0.5 cups dried cranberries, 1 cup sour cream, 150 g sugar, 500 g cottage cheese, zest of 1 lemon, 1 vanilla pod, 0.5 cups sweet almonds .

Squeeze out the cottage cheese, rub through a sieve and place in a large saucepan. Add eggs, butter and sour cream, and then put on low heat and cook, stirring. When the mixture becomes hot, remove from heat and continue stirring until it reaches room temperature. Add sugar, almonds, cranberries, vanilla, zest and raisins, mix everything, place in a mold and cover with pressure. Wait a day.

Prayers before preparing Easter cake and Easter

Lord Jesus Christ, Son of God, prayers for the sake of Your Most Pure Mother and all the saints, have mercy on us. Amen.

Glory to Thee, our God, glory to Thee.

Prayers after preparation

It is worthy to eat as you truly bless Thee, the Mother of God, the Ever-Blessed and Most Immaculate and the Mother of our God. We magnify You, the most honorable Cherub and the most glorious without comparison Seraphim, who gave birth to God the Word without corruption. Glory to the Father and the Son and the Holy Spirit; now and ever and unto ages of ages.

Lord, have mercy (three times). Lord Jesus Christ, Son of God, prayers for the sake of Thy Most Pure Mother, our reverend and God-bearing fathers and all the saints, have mercy on us. Amen.

The Easter table should be decorated with three dishes: colored eggs, Easter cake, Easter custard, the recipe for which I still have from my grandmother. But the uniform broke, and I never dreamed of doing Easter without it. And here in the video there is such beauty - from a flower pot! Thanks for the tip. This year my table will finally be decorated with Easter custard cheese. According to grandma's recipe, but with your idea.

The Easter custard recipe presented in your catalog made me start cooking. I didn’t even think how easy it could be to create a gastronomic masterpiece. My wife was surprised at my cooking capabilities. Now I will be on duty for such goodies, as my wife and children decided. All my warm wishes are addressed to you. You are a master of your craft. There are few such people, give your warmth to those around you. Peace to your home.

A stunningly interesting video series of Easter custard cottage cheese recipe made by you. Adding sour cream turned the dough into pure tenderness. The flower pot idea solved my problems with the lack of shape. It didn’t stick, I didn’t have to peel it off, as often happens to me. I advise all housewives I know to attend your virtual academy. I often look at the baking section. You taught me how to bake shortbread.

Good afternoon I came across a video of Easter custard cottage cheese recipe from your wonderful site. I’ve never cooked such a delicacy as custard Easter before. Looking at you, I decided to pamper my family. Tasty, original, economical. I thank you souls. I will constantly come in, look at new items, and gain knowledge. I would like to wish you vitality and energy. Continue to delight fans of your talent.

Custard cottage cheese Easter seemed very difficult to prepare to me. The recipe is kind of confusing. But in the video with Grandma Emma, ​​I began to do it step by step: they rub the cottage cheese through a sieve - I rub it, she grinds the mass - and so do I. I was especially afraid that the mixture would burn and spoil so many products. But everything turned out just like in the movies. And the family devoured the new dish faster than the rest of the Easter delicacies.

Custard cottage cheese Easter recipe, which can be found on your website, caught my eye by accident. Previously, I spent hours searching on other portals in the Easter custard sections for recipes, but they didn’t suit me. I liked this one. I did it and liked it. Divine with candied fruits. I have never kneaded dough by pre-heating it. From now on I will do it strictly according to the instructions shown by you. Photos with detailed descriptions helped me complete the task even more. All my friends have already followed my example. We are waiting for new, relevant releases.

About three years ago I mastered baking Easter cakes; I have my own signature recipe, which I share with everyone I know. One day one of them said that what I call Easter is not Easter at all, but Easter cake. And Easter is made from cottage cheese. None of my friends suggested a recipe for cottage cheese Easter to me: there’s no need to mess around, it won’t work anyway, and there’s no shape. It’s good that I didn’t give up and looked at culinary.ru. The good sorceress Grandma Emma found a form for me, showed me the recipe, and taught me how to decorate. My cottage cheese custard Easter was a great success.

Everything on the Easter table is symbolic: Easter cottage cheese in the form of a pyramid is a symbol of the Holy Sepulcher, from which He rose. Therefore, on Easter Sunday there must be Easter custard on the table. Recipes can be different: the most crucial moment is heating over a fire, you must constantly stir and wait for the first bubbles. I learned this from the video. And for the first time my Easter burned on fire. Now I’m waiting for the new Sunday of Christ, Easter custard will definitely be on our table.

A recipe for making cottage cheese Easter is not difficult to find: websites, newspapers, magazines, friends - everyone claims that their recipe is the best. And I believe that even the best recipe is not a guarantee that it will turn out delicious. Personally, I’ve already screwed up three Easters and gave up on this losing cause until I went through the entire cooking process with Grandma Emma on video. She calmly says what needs to be done - and everything works out by itself. This year, my family finally realized that cottage cheese Easter is finger-licking good.

My granddaughter and I were looking for how Easter custard is prepared. The recipe was found on a cooking video. For a long time, my granddaughter memorized how much butter, eggs and sugar she needed for Easter. But all this information flew out of her head. But when the ready-made Easter cottage cheese custard appeared on the table and my granddaughter began to decorate it, I simply gasped: berry to berry, candied fruit to candied fruit, from memory she laid out the same ornament as in the video!

Hello! I would like to thank you for the excellent recipe for making cottage cheese Easter. For the first time in my life I made such a treat yesterday. Inspired by the incredible success of the first batch, I immediately began the second batch for my mother and grandmother. This was our first time trying this type of cake. Unusual, finger licking good. Now this Easter cottage cheese will become the main dish of the festive family table. Health to you and your team.

I found a lot of videos on the Internet about custard-curd Easter. But your site’s Easter cottage cheese recipe inspired me. It turned out amazing. Adding lemon zest gave it an incredible aroma. I will continue to cook according to your recommendations. Thank you.

I express my gratitude to your entire culinary family for founding the site. This is a reference book for beginning chefs. It was easy for me to learn unique wisdom from the advice of my wise, experienced grandmother Emma. I was pleased with the recipe called Easter cottage cheese custard. Quick to prepare, affordable ingredients, amazing taste. Good luck, prosperity, prosperity.

All my relatives are grateful to you for the idea of ​​the cottage cheese Easter custard dessert. My daughter and I spent some useful time in the kitchen. We are glad to see the arrival of a new branded sweet for the bright Easter day. I advised my friends to join the many guests of your resource.

Once, a master I knew gave me a real bean bag: wooden, with crosses and the letters XB on the sides. And I thought that Easter cottage cheese custard, the recipe for which I read in an Orthodox newspaper, would be ready without any problems. No such luck: my Easter fell apart, I cooked it raw, I thought it would be easier. Now I found a cooking video on how Easter cottage cheese custard is prepared: it’s not complicated, I’ll definitely try it this year.

Cottage cheese Easter is an integral attribute of the festive table on the bright holiday of Easter. But this dish is not as popular and is not found as often as or. It seems to me that this is due to the fact that most housewives think that Easter cottage cheese has a complex recipe. After all, such a delicious dish is probably difficult to prepare.

But in reality this is not the case at all. There are even recipes that require no baking. So they don't require a long stay in the kitchen. The only thing you definitely cannot do without is a bean bag - a special shape in the form of a truncated trapezoid, which symbolizes the Holy Sepulcher.

Bean bags can be bought in the store without any problems. They can be made of wood or plastic, and have special grooves inside that form the letters XB and other ornaments on Easter.

The material of the Easter box does not matter; it does not affect the final appearance of the Easter.

Let's see what interesting ways you can prepare such a wonderful dish as cottage cheese Easter (paska).

A simple recipe for custard Royal Easter with raisins and dried apricots

Let's start with the most popular recipe for Royal Easter. It got its name, like it did, for containing a large number of nuts, which in the 18th century only wealthy people could afford and such dishes could only be found on rich royal tables.

Ingredients:

• Cottage cheese – 500 g
• Eggs - 2 pcs
• Sugar - 100 g (to taste)
• Vanilla sugar - 1 sachet
• Sour cream 20% – 100 g
• Butter - 100 g
• Raisins – 100 g
• Dried apricots – 80 g
• Nuts - 50 g
• Salt - a pinch
• Easter mold 20 cm high

Preparation:

1. Pour boiling water over raisins and dried apricots and leave for 20 minutes. The dried fruits should soften and soften, after which the dried apricots should be cut into small pieces.

2. Place the cottage cheese in a small saucepan (which can then be put on fire) and beat with a blender or simply pass through a meat grinder to obtain a soft plastic mass.

It is better to take cottage cheese with medium fat content of 2-3%, and not wet

3. Add eggs, sugar, sour cream and butter to the cottage cheese and mix together until smooth.

4. Place the pan on low heat and bring the cottage cheese to a boil. But under no circumstances should you really boil it. We just wait for the first bubbles and remove the pan from the heat.

The cottage cheese will soften as it heats up and by the time it is ready, the consistency will resemble sour cream.

The finished cottage cheese should be placed directly in a deep bowl with cold water and whisked until it cools to room temperature. Then add dried fruits and nuts and mix again.

5. Take the bean bag, place it on a flat plate with a narrow top and lay it out with one or two layers of gauze.

6. Fill the mold with curd mass, cover the edges with gauze. Then we place a saucer on the base of the future pyramid, and on top we put a liter jar of water so that it acts as a press.

7. Place this entire structure in the refrigerator overnight to drain excess liquid.

You need to keep Easter under pressure from 8 hours to 2 days

Then we take the Easter out of the refrigerator, turn it over and carefully remove the mold, after which we also carefully remove the gauze. You can decorate Easter with confectionery sprinkles, chopped nuts or chocolate chips.

How to cook cottage cheese Easter without eggs with gelatin and poppy seed filling

If you don’t risk messing with eggs that haven’t been fully cooked, then you can exclude them from the recipe, but still make an equally delicious sweet.

Ingredients:

• Easter uniform
• Cottage cheese – 700 g
• Sugar - 300 g
• Walnuts – 50 g
• Raisins – 50 g
• Poppy – 100 g
• Cream - 100 g
• Milk – 250 ml
• Gelatin - 1 tbsp
• Vanilla sugar - 10 g
• Water - 1/2 cup

Preparation:

1. Pour gelatin into a small bowl and add some water at room temperature. You need literally a couple of fingers thick of water. Stir and leave to swell for 15 minutes.

After it swells, place the bowl in a saucepan with a small amount of water (so that it does not reach the middle of the bowl). Place the pan on low heat and wait until the gelatin dissolves completely. Then immediately remove the pan from the stove.

2. In a separate deep bowl, mix the cream with vanilla sugar and half of the prepared regular sugar. Pour gelatin into it and begin to add cottage cheese in portions, blending it with a blender.

3. Let's move on to the poppy seed filling. The poppy seeds must first be ground in a blender or coffee grinder. For further cooking we need a saucepan. We pour crushed poppy seeds into it, pour milk and add the remaining sugar. Mix everything and put on low heat for 15 minutes. Stir occasionally.

During this time, the milk will completely evaporate and only a sweet sticky poppy mass will remain in the pan.

4. We transfer it to a plate and, until it has cooled down, add the raisins, washed in boiling water and dried with a towel.

There is no need to pre-soak the raisins, the point is that they will absorb all the moisture remaining in the poppy seeds and the filling will acquire the correct consistency

5. Dry the nuts on a baking sheet in the oven, chop them with a knife and mix with poppy seeds.

6. Take the bean bag and place its narrow top on a flat plate. We line the walls of the bean box with wet gauze folded in half.

After lining, there should still be enough gauze hanging from the bean box so that it can completely cover the base of the bean box

7. Place the curd mixture in the pan so that it is filled halfway. Then we place a layer a couple of centimeters thick on the inner walls so that the center of the bean box remains empty. We will put the poppy seed filling there.

8. Fill the resulting cavity with filling. We do this carefully so as not to damage the curd edges.

9. Seal the bean box with the remaining cottage cheese and cover the base with gauze. Then we place a saucer on the base and a liter jar of water on top. And under such oppression, we leave Easter in the refrigerator overnight so that the cottage cheese is compressed and all the excess liquid drains out.

10. The next day we take out the bean bag, carefully open it and remove the gauze.

You need to do this very carefully, do not forget that Easter is filled with filling and it is not as dense as usual

Video about how to cook classic Easter with candied fruits from Yulia Vysotskaya

Fans of Yulia Vysotskaya found her video on how to prepare cottage cheese Easter with cream and candied fruits. The video, as always, is very interesting and informative.

Curd caramel Easter without baking with boiled condensed milk

If you want to diversify your holiday table, you can prepare a wonderful caramel Easter. Caramel flavor is imparted using regular boiled condensed milk. So the recipe doesn't get any more complicated.

Ingredients:

• Butter - 100 g
• Cottage cheese – 300 g
• Sour cream – 100 g
• Boiled condensed milk – 200 g
• Dried apricots – 40 g
• Walnut – 40 g
• Easter box with a volume of 0.5 l

Preparation:

1. Place butter, cottage cheese, sour cream and condensed milk in one bowl and turn everything into a homogeneous mass using a blender.

2. Soak dried apricots in boiling water for 10 minutes, then dry with a paper towel and cut into small pieces.

We dry the walnuts in the oven and also chop them.

Add the crushed ingredients to the curd mass. Mix well.

3. Place the Easter egg with its narrow top on a flat plate and line its walls with damp gauze folded in two layers.

We try to prevent the gauze from forming folds on the walls that will be imprinted on the cottage cheese

4. Cover the base of the Easter egg with gauze and place a jar of water or other suitable container that can press on the curd without touching the walls of the Easter egg. This design should be left in the refrigerator for 12 hours.

Remember to periodically check the Easter and drain the liquid from the bottom plate so that it does not absorb back into the curd

5. After this, turn the Easter over, remove the mold and carefully remove the gauze.

Step-by-step recipe for Easter baking with semolina in the oven

The curd sweetness can also be baked. Of course, you can’t put the bean bag in the oven (if it’s plastic), so we’ll cook it in standard cylindrical molds.

Ingredients:

• Cottage cheese % - 1 kg
• 6 proteins
• 6 yolks
• Sour cream - 1 cup (250 ml)
• High fat cream - 100 ml
• Semolina - 1 tbsp
• Starch - 1 tbsp
• Baking powder - 1 tsp
• Lemon juice - 1 tbsp
• Dried fruits - 100 g
• Sugar - 180 g
• Vanilla sugar, ground nutmeg, cardamom, cinnamon - optional

Preparation:

1. First of all, you need to grind the cottage cheese through a sieve or beat it with a blender, and combine the yolks with half the prepared sugar and beat with a mixer until the mixture becomes white and homogeneous.

After this, add the egg mass to the cottage cheese and mix well.

2. Add sour cream with cream, sifted semolina, baking powder and starch to the curd mass. We also send lemon juice, a couple of packets of vanillin and, if desired, half a teaspoon of nutmeg and cardamom. Mix.

Add cinnamon and dried fruits to the resulting mixture and mix well again.

3. Take the chilled whites, add the remaining sugar and a pinch of salt to them and beat with a mixer at high speed for 10-15 minutes until stable white peaks appear.

4. Place the whipped whites into the curd mass and mix gently with a spoon.

Set aside a third of the whipped egg whites and put them in the refrigerator; we will decorate the finished Easter with this part.

5. Take cylindrical baking pans, line the bottom and sides of the pans with parchment paper and fill them with curd mass to 3/4 of the height. Cover the molds with foil, place them on a baking sheet with high sides and pour regular water into the baking sheet to half its height.

6. Place the baking sheet in the oven, preheated to 180 degrees for 50 minutes, then remove the foil and keep the Easter for another 20 minutes.

Then turn off the oven and leave the baking sheet in it for another 20 minutes.

But that is not all. After removing the pans from the oven, do not remove the Easter eggs for another 30 minutes until they have cooled completely. The curd mass is heavy and may settle if taken out too early

7. When the curd desserts have cooled completely, decorate them with the previously set aside protein glaze.

As you can see, all the recipes are very different and I hope that you liked one of them.

I would like to think that I have dispelled your fears about preparing such a wonderful holiday dish as Easter cottage cheese.

That's all for today, thank you for your attention.