Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked, or custard or boiled. And how tasty cottage cheese Easter turns out to be depends to a large extent on the quality of the cottage cheese used for its preparation.
Baked cottage cheese Easter is especially tasty - this type of Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to prepare it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is exactly how the famous “Tsarskaya” Easter cottage cheese is prepared!
In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to prepare cottage cheese Easter using the cold method (that is, raw Easter), all components are carefully ground until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated over a fire until bubbles begin to rise from the bottom of the pan. Of course, for cooking hot cottage cheese Easter you have to put in more effort, but it turns out much more tender and sweeter than the raw version.
Ideally, the cottage cheese for preparing cottage cheese Easter should be fresh and quite fatty (however, some housewives claim that excellent cottage cheese Easter is also obtained from dry low-fat cottage cheese). Selected homemade cottage cheese, and if it was made from baked milk - doubly good (to prepare such cottage cheese, the milk is heated in the oven for several hours), because Easter made from such cottage cheese can boast of an extremely pleasant pink color!
In order for the cottage cheese Easter to always turn out homogeneous, the cottage cheese must be thoroughly rubbed through a sieve, and only after that it is combined with all the other ingredients and the future cottage cheese Easter is thoroughly kneaded. And beat curd mass You can always use a mixer.
Sour cream for making Easter cottage cheese should be non-acidic, as well as sufficiently fatty and thick, and the cream should also have a high fat content (at least thirty percent). Sugar can always be replaced powdered sugar– it will be much easier to grind it with egg yolks, and finished product in this case it will boast a more delicate consistency. As for eggs, to prepare cottage cheese Easter it is best to take the yolks, which are ground with sugar or powdered sugar until they lighten. And the lighter this mixture turns out, the better!
The recipe for Easter from cottage cheese is very simple, but to cheese Easter It turned out delicious and held its shape well, but you still need to follow a few rules.
- 450 g butter
- 5−6 yolks
- 500 g sugar
- 1 kg cottage cheese (preferably homemade)
- 300 g cream 30% fat
- 100 g raisins
- 100 g almonds
- 100 g candied fruits
- vanilla sugar
- lemon zest
Grind the butter and sugar until white, adding the yolks one at a time. Grind the resulting mass until the sugar crystals are completely dissolved. Add vanillin.
Rub the cottage cheese through a sieve twice. Mix with butter, sugar and eggs.
Wash the raisins well, sort and dry. Finely chop the candied fruits. Grate the lemon zest on a fine grater. Grind almonds in a coffee grinder.
Whip the cream.
Mix all ingredients. Mix thoroughly, pour in the cream. Fill a mold lined with slightly damp gauze with the mixture (to make it easier to remove later), cover with a plate or saucer, place under pressure (a jar of water is best suited for this purpose), and place in the refrigerator for 12 hours.
After 12 hours, take out the Easter and carefully remove it from the mold. Remove the gauze. Decorate.
It is best to prepare cheese Easter on Saturday, because it must stand under pressure in the refrigerator for at least 12 hours. Think in advance about what will be the Easter mold. You can place the whole mass in a small saucepan or a bucket of ice cream you once ate. If the number of guests does not imply a magnificent feast, it is better to divide the curd mass into several molds. Cottage cheese, unfortunately, absorbs the odors of other foods in the refrigerator well, so Easter should be eaten as quickly as possible.
Recipe 2: Cheese Easter with condensed milk
- cottage cheese – 500 g
- sour cream 20% – 500 g
- condensed milk – 400 g
- butter – 150 g
- lemon – ½ pc.
- dried fruits and candied fruits - 1 tbsp.
- sugar – 7 tsp.
Dairy products (cottage cheese, sour cream and butter) we will need them at room temperature, so if they are in the refrigerator, take them out of there in advance. 2. Place softened butter in a blender bowl, add sour cream and beat. Then add cottage cheese and beat again. 3. We need 1 jar of condensed milk (400 grams), boiled. 4. Grate the zest of half a lemon; we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice. 5. Add condensed milk, lemon zest and juice to the blender bowl. Beat until the mixture is evenly colored. Let's taste the resulting mass. If you think it's not too sweet, add sugar to your taste. 6. For the recipe we take the following dried fruits: dried apricots, prunes and dates. We wash them, if we come across them large enough, we cut them into the size of a raisin. Add dried fruits and candied fruits to the curd mass and gently stir with a spoon. 7. Cover the bean box with thick fabric. If you don’t have a bean bowl, then use a colander and place it on a bowl or pan. Cover the colander with a thick cloth so that there are large overhanging edges. 8. Pour the curd mass into a bowl (or colander), cover it with the edges of the fabric. Cover the top with a saucer of suitable size and place a weight on it (you can use a three-liter jar of liquid). 9. Place in the refrigerator for a day. 10. Unwrap the frozen Easter and turn it over onto a plate. We remove the material. 11. Decorate Easter to your taste. 12. It is advisable to cut Easter with a warm knife; to do this, dip the knife in warm water and wipe it with a napkin. Then we make a cut. Warm up the knife before each next cut. 13. Serve our cottage cheese and sour cream Easter on the table chilled.
Recipe 3: baked cheese Easter
- Candied orange peels60 g
- Vanilla extract 7 ml
- Dark raisins 150 g
- Sour cream cream cheese 500 g
- Sugar 1 tbsp.
- Cream 200 ml
- Mascarpone cheese 500 g
- Orange zest 2 tbsp.
- Chicken eggs 4 pcs.
Recipe 4: Cheese Easter with dried apricots
- 500 gr. non-sour cottage cheese
- 2 egg yolks
- 100 gr. butter
- 200 ml. cream or sour cream
- 150 gr. powdered sugar
- 50 gr. dried apricots
- 2 tbsp. seedless raisins
- vanilla bag
- 100 gr. almonds
- 100 gr. candied fruits
Since all ingredients are used raw, we pay special attention to the freshness and quality of the products.
Selection of products for cheese Easter
Cottage cheese is the main product of cheese Easter, so we choose cottage cheese that is fatty, non-acidic and well pressed. Such cottage cheese is at the same time dry, soft and without hard inclusions.
We also buy fresh cream, 25–30% fat. Cream can be replaced with non-acidic sour cream.
Homemade eggs are best; by the way, chicken eggs can be replaced with quail eggs.
How to make cheese Easter
Grind the cottage cheese through a fine sieve. Using a blender, although convenient, is not advisable; the knives will not grind the cottage cheese to the desired consistency.
Grind the yolks with sugar or powdered sugar, add soft butter. Add vanilla if desired. Grind everything until smooth.
Mix the grated cottage cheese and egg mixture. Since different cottage cheeses have different moisture content, it is better to add cream not all at once, but in portions. This way we can adjust the amount of liquid in the cheese mass.
Mix everything thoroughly until the curd mass becomes homogeneous and plastic.
Wash the raisins and dried apricots, dry them, chop the dried apricots, and then add everything, including some of the candied fruits, to the curd mass. There is no need to specially steam raisins and dried apricots; they will perfectly absorb moisture from the cheese mass.
Take a mold for cottage cheese Easter. Place 2-3 layers of clean gauze inside the mold, with the edges of the gauze hanging down. It is thanks to these hanging sections of gauze that excess moisture will be removed from the curd Easter.
Place the curd mixture into a mold with gauze and press down very tightly with a spoon. Cover with another piece of gauze folded several times. We put a small cutting board on top, put pressure (weight, water bottle, etc.).
We place a wide bowl or plate under the mold itself, this is where the excess moisture will drain.
We put this entire structure in the refrigerator for at least a day. Periodically drain the liquid that has collected in the plate.
After a day, remove the pressure, turn the mold over onto the prepared dish, carefully remove the mold, and remove the gauze.
We decorate Easter cottage cheese with chopped almonds, preferably peeled, and candied fruits. I used candied pineapple, it turned out to be a very tender and beautiful Easter curd. Just looking at this Easter makes your mouth water!
Recipe 5: Cheese Easter baked with shortbread cookies
- curd
- 600 gr. rich crumbly cottage cheese
- 100 ml. cream
- 4 eggs
- 3 tbsp. flour
- 6 tbsp. Sahara
- 30 gr. raisins
- 30 gr. candied fruits
- orange zest (optional)
- 250 gr. shortbread cookies
- 100 gr. butter
- powdered sugar
- white or chocolate icing
This baked cheese Easter is a little different from the traditional one. classic recipe because Easter consists of two parts: a thin sandy base and a delicate baked curd mass. But if you are not a supporter of innovation, then you can simply bake cottage cheese Easter from the proposed cheese mass.
So, first let's prepare the form. It is convenient to use a not very high detachable one, but in principle any one will do. Grease the mold with butter or margarine. The base can be lined with parchment paper (tracing paper).
Grind shortbread cookies in a mortar until fine crumbs, then mix with soft vegetable oil.
Place the sand mass on the bottom of the mold. Press down thoroughly with a spoon to form an even, dense base.
To make the base crispy, put it in the oven. Bake the base for 10 minutes at 180 degrees.
Grind the fatty and non-acidic cottage cheese through a sieve, or you can pass it through a meat grinder. It is important to buy dry cottage cheese, so it is better to choose it at the bazaar, where you can not only see it, but also taste it.
Separate the yolks from the whites, grind the yolks with three tablespoons of sugar.
Mix the yolks with the grated cottage cheese, add liquid cream, flour, orange zest, raisins and candied fruits. If the cottage cheese is not very dry, then reduce the amount of cream.
Beat the egg whites with the remaining sugar until a stable white foam forms. For whipping, it is better to use a mixer or blender (broom attachment). First, beat the whites without sugar, and when foam forms, start adding sugar.
Gently mix the well-beaten whites with the rest of the cheese mixture. In essence, we get biscuit-curd dough.
Carefully spread the cheese mixture on top of the base.
Put the pan back in the oven. Bake for 10 minutes at 180º and then another 30-35 minutes at 160ºC. Baking time, of course, depends on each specific oven. In mine, during this time the cheese mass rises quite a lot. Then the mass will settle a little.
When the cheese Easter has acquired a beautiful golden brown color, turn off the oven and leave the Easter in the oven with the door ajar for another hour.
Decorate the cooled Easter cottage cheese with powdered sugar, you can cover it with chocolate icing or traditional glaze made from egg whites whipped with sugar.
That's all, our delicious and very appetizing baked cottage cheese Easter is ready.
Easter cottage cheese - recipes.
Cottage cheese Easter cakes are traditionally made in the shape of a tetrahedral pyramid, which personifies Golgotha. Therefore, in pre-revolutionary times, every family had a beaker - a collapsible wooden form made of four planks. Nowadays it is hardly possible to find those old bean bags, but they began to be produced again due to growing demand. Please note that the letters “ХВ” (Christ has risen) are carved on the inside, as well as traditional images: a cross, a spear, a cane, sprouted grains, sprouts and flowers - symbols of the suffering and resurrection of Christ. All this is imprinted on Easter and gives it a solemn, festive look.
Easter can be raw, boiled and custard. Although they are similar in composition and taste, they are made differently. Raw Easter is easier to prepare, but boiled and custard ones last longer (in the refrigerator - a week), in addition, you can add raisins to them, which will quickly turn raw Easter sour.
It is very important to choose cottage cheese for Easter - it must be fresh, dry and homogeneous. In order for the curd mass to be airy, the curd must be held under pressure to drain excess moisture, and then rub through a sieve (preferably twice). You should not pass the cottage cheese through a meat grinder - it turns out crushed and viscous.
Spices like cardamom and star anise will add a special aroma to Easter. In addition to candied fruits and walnuts, you can also use raisins and almonds.
Easter curd church.
There are many recipes for preparing Easter, but do you know how real Easter is prepared? We offer you a recipe from the church cookbook, according to which you can prepare the most authentic Easter, juicy and rich, in compliance with all traditions.
Real Easter is prepared from the following ingredients:
2 kg cottage cheese
10 eggs
400 g butter
700 g sugar
400 g sour cream
100 g almonds
100 g seedless raisins
vanillin - to taste.
Easter is prepared as follows:
1. Rub the cottage cheese and butter through a sieve, add eggs, sour cream and mix thoroughly in a large bowl.
2. Place the bowl of Easter over medium heat and bring the mixture to a boil, stirring continuously with a wooden spatula to prevent it from burning.
3. As soon as the mixture reaches a boil, immediately remove it from the heat and cool as quickly as possible, continuing to stir continuously.
4. Add sugar, vanillin, raisins and almonds to the cooled mass, mix well, place in a bowl, compacting the mass tightly, place a saucer with a weight on top and put in the refrigerator for a day.
Bon appetit and Happy Easter!
Author Olga Ryvkina
Recipe for Easter cottage cheese custard.
Cottage cheese Easter is a traditional dish on the table on the day of Great Easter. A real delicacy that both children and adults love is not difficult to prepare.
To prepare Easter cottage cheese custard you will need:
Fat cottage cheese, 1kg
- butter, 200 gr
- eggs, 5 pcs
- sugar, 200 gr
- vanilla sugar, teaspoon
- cream 10-20%, 400 ml
- nuts, candied fruits, raisins, 100 g each
From the products listed above you can make 2 medium-sized Easter eggs (about 12 cm in diameter).
Method for preparing Easter cottage cheese custard:
The cottage cheese must be passed through a meat grinder or through a fine sieve so that it becomes homogeneous.
Heat the butter a little until soft (do not heat!), Add to the cottage cheese.
Separately, beat eggs with sugar and vanilla sugar, add cream, stir everything until smooth, put on low heat. Bring the mixture to a boil, stirring constantly – the mass should thicken a little.
The egg mixture is left to cool, at this time we mix the curd and butter part with candied fruits, raisins and nuts. Of course, all dried fruits must first be washed and dried, and finely chopped if necessary.
Next, all the ingredients are mixed, the Easter is laid out in a special form for Easter, in which there are holes for excess liquid to flow out, previously lined with gauze (you can use a colander). The gauze should be folded in several layers, the edges should certainly hang over the edges of the dishes. When the Easter is laid, the edges of the gauze are wrapped, the form is placed in a certain container, larger in size - you need to place a weight on top, and the whey will drain from the Easter.
The form in the dish, along with the load, is sent to the cold for 12 hours. After this time, the gauze is unrolled, the mold is turned over, and Easter is removed from it onto a plate. You can decorate the dish with candied fruits and nuts.
Author Tamara Chumakova
Custard Easter “Tender curd”.
Custard Easter “Tender curd” is prepared from the following ingredients:
Market cottage cheese – 500 g
egg yolks – 2 pcs.
sugar – 0.5 tbsp.
milk – 2.5 tbsp.
butter – 100 g
vanilla sugar – 1 tsp.
multi-colored candied fruits – 100 g
chopped walnuts– 2 tbsp.
How to prepare tender custard Easter:
1. Squeeze the cottage cheese through two layers of gauze, then rub through a sieve.
2. Grind the yolks with sugar, pour in the milk. Place the mixture on water bath and heat, stirring, until thickened (without boiling).
3. Pour the hot mixture into a large bowl, add butter, stir. Add vanilla sugar, candied fruits and walnuts. Stir again.
4. Add cottage cheese to the mixture in small portions, mixing thoroughly each time.
5. Place the mixture in a gauze bag and hang it for 10-12 hours.
6. Then transfer the curd mass into a bowl, give it the desired shape and decorate.
An old-fashioned raw Easter recipe.
For all Christians, Easter is a great holiday, but the Orthodox especially love and honor it. The onset of Easter marks the end of Lent, so it is customary to prepare a large number of a wide variety of dishes for the Easter table.
However, Easter also has its main attribute - Easter cottage cheese or Easter cake and colored eggs. In former times, it was difficult to imagine a festive Easter table in an Orthodox family without Easter cottage cheese, sometimes even several types. The main component of this dish is pureed cottage cheese, which is mixed with butter, sour cream or cream, eggs and sugar, and vanillin (vanilla sugar) is added for flavor.
The old-fashioned recipe for raw Easter requires high-quality products: cottage cheese - only fresh, not sour, it must be kept under pressure so that excess whey drips off; butter should be unsalted, soft and plastic; sour cream and cream are taken with 30% fat content, and granulated sugar is fine and white.
The old recipe for raw Easter also requires that the cottage cheese be thoroughly rubbed through a sieve to avoid grains in the Easter. Butter should soften at room temperature, for which it must be removed from the refrigerator 1.5-2 hours before preparing Easter. Under no circumstances should the oil be allowed to dissolve when heated.
Raisins, candied fruits and dried apricots, which are usually added to Easter cottage cheese, must be thoroughly washed and dried. Sometimes cardamom and star anise are also added for flavor, which should be ground very finely.
To prepare raw Easter the old-fashioned way, you will need:
Cottage cheese – 800 g
egg yolks- 4 things.
heavy cream – 1.5 tbsp.
sugar – 150-200 g
butter – 200 g
salt - a quarter teaspoon
vanillin
raisins, chopped candied fruits and dried apricots - 1 tbsp.
Raw Easter is prepared in the old way like this:
1. Carefully rub the cottage cheese through a sieve.
2. Whip the cream with half the sugar.
3. Beat the softened butter with the remaining sugar, yolks, vanillin and salt.
4. Mix the cottage cheese and butter mixture very thoroughly, adding raisins, candied fruits and dried apricots (optional).
5. When the consistency of the mass becomes homogeneous, add cream and mix again.
6. Line an Easter pan (pasochnitsa) with slightly damp gauze, lay out the curd mass, covering it on top with the edges of the fabric, place a weight on top and refrigerate for 6-8 hours.
7. Release the finished Easter from the mold and decorate as desired.
Cottage cheese Easter with semolina.
It is difficult to imagine the Easter holiday without the traditional Easter cake on the table. Over the years, many recipes have emerged that have transformed it from a simple raisin bread into a very delicious cupcake or casserole. Cottage cheese Easter with semolina is prepared very simply and quickly, but even the most capricious gourmets will appreciate its taste. The cottage cheese contained in it makes it not only very tasty, but also healthy.
Cottage cheese Easter with semolina is prepared from the following products:
Soft cottage cheese - 600 g
semolina - 10 tbsp.
eggs - 4 pcs.
butter - 100-150g
lemon - ½ pc.
vanillin or vanilla sugar - to taste
sugar - ½ tbsp, but more is possible
salt - to taste
soda - ½ tsp. or a little less
Cottage cheese Easter with semolina is prepared as follows:
1. Grind the cottage cheese.
2. Separate the whites from the yolks. Beat the whites separately with a pinch of salt.
3. Beat the yolks, cottage cheese, sugar and vanilla sugar or vanillin, slowly add the melted butter, beating the mixture. After this, add the whites, continuing to beat. If the dough is too liquid, add semolina; if it is too thick, add milk.
4. Ready dough pour into prepared molds. They can be lubricated with oil, but it is better to use parchment paper- it will be easier to remove, and the calorie content of the dish will not increase.
5. Bake in a preheated oven at 180-200 degrees for about 50 minutes. 10 minutes before the end of baking, reduce the oven temperature to 160 degrees.
Cottage cheese Easter with semolina turns out quite soft and crumbly. You can serve it as traditional Easter cake, covering with fudge made from beaten eggs and powdered sugar. Fondant can be different, its choice depends on the desired result. We offer you several simple recipes, which will help make Easter cake beautiful and festive.
If you want the fudge to be soft and not harden or break when cutting into the Easter, beat the whole egg with the sugar until the sugar is completely dissolved.
Hardening white fudge can be prepared from egg whites (1 pc.), powdered sugar (50 g) and lemon juice (1 tbsp.). First you need to beat the whites, and then gradually add powdered sugar and lemon juice. In order for the fondant to lay flat and harden quickly, it must be applied while Easter is still warm.
You can replace the fondant with white icing, for the preparation of which you will need 100 ml of milk, 100 g of sugar, 1 tsp. cognac (liquor). All ingredients are stirred together and simmered over low heat until the mixture begins to resemble syrup. After applying to the cake, the syrup hardens, turning into glaze.
We hope our recipe will decorate your table and bring pleasure to you and your loved ones. In addition, Easter cottage cheese will not harm your figure at all, since its calorie content is only 177 kcal per 100 g.
Easter cottage cheese royal.
Almost every housewife has her own favorite Easter recipe. There are many varieties of them: royal, pink, chocolate, nut, Easter with raisins and so on. It’s impossible to list all the variety. The main ingredient of real Easter is cottage cheese. Easter cakes are sometimes called Easter, but this is incorrect.
It’s better to make cottage cheese yourself, then Easter will turn out tastier. Homemade cottage cheese can be made from store-bought milk. You can cook cottage cheese different ways, but the main thing is that it should not be very sour, dry, and at the same time be without grains. In addition to cottage cheese, sour cream, eggs, butter and sugar are added to Easter. The products must be the freshest, the sour cream must be thick and rich. Additional Ingredients may include raisins, candied fruits, nuts, dried apricots, prunes, lemon zest, cardamom, vanilla, cocoa, cinnamon.
To prepare royal cottage cheese Easter, you will need:
Cottage cheese – 1 kg
eggs – 7 pcs.
sour cream – 400 g
sugar – 250 g
vanillin – 1 packet
butter – 200 g
raisins – 150 g
almonds – 100 g
dried apricots – 100 g
hazelnuts – 100 g
How to prepare Easter royal cottage cheese:
1. Take soft cottage cheese, without lumps, and rub it through a sieve twice.
2. Add sour cream, softened butter, sugar and vanillin to the cottage cheese. Mix everything.
3. Place the pan with the curd mass on the fire and stir constantly until it becomes homogeneous and begins to puff.
4. Then add eggs to the curd mass - one at a time, mixing the mass well each time.
5. Wash dried apricots and raisins and pour boiling water for 15-20 minutes. Then dry it. Add to the curd mass, mix.
6. Lightly fry the hazelnuts and almonds and chop them. Add to the curd mass, mix.
7. Take a sieve (or a bowl or another Easter mold), cover it with two layers of gauze and pour out our curd mass. We wrap the edges of the gauze crosswise and put it under pressure, then in the cold for at least a day.
Royal cottage cheese Easter.
To prepare royal cottage cheese Easter, you will need:
Cottage cheese - 500 g
chicken eggs - 2-3 pcs.
sour cream - 200-250 g
powdered sugar - 70-100 g
butter - 100 g
candied fruits - to taste
almonds - to taste
raisins - to taste
How to prepare royal cottage cheese Easter:
1. So, we start by rubbing the cottage cheese through a sieve, or passing it through a meat grinder twice. Then put a thick-walled saucepan on low heat and melt the butter in it. As soon as it becomes soft, add cottage cheese to the pan and vigorously stir the mass until it becomes more liquid. Then add sour cream to the curd mass and stir everything thoroughly again.
Once again we draw your attention to the fact that the fire should be minimal.
2. Last but not least, we begin to gradually add (one at a time) chicken eggs. Again, stir the mixture thoroughly until a homogeneous consistency is formed.
We continue to “cook” the curd mass over low heat, without leaving the stove and constantly stirring the mass so that it does not burn.
3. As soon as the mixture begins to boil, remove the pan from the heat and place it on ice or in very cold water. Stir the mixture until it cools completely. After this, add powdered sugar and vanilla sugar. Mix everything thoroughly again and let stand for about 10 minutes.
4. At this time, prepare the form for Easter: moisten it with plain water, and then cover it with a cotton napkin or gauze (the edges of the gauze need to be folded). Place the prepared curd mass into the mold and cover it with gauze. We put the Easter in a cold place under pressure for at least 12 hours (therefore, it is best to do all the above preparations in the evening to leave the Easter overnight). At the same time, do not forget to place a plate under the Easter so that the whey flows into it.
5. Carefully remove the finished Easter from the mold, bend the edges of the gauze and place the Easter on a beautiful large dish. On top we carefully decorate the cottage cheese Easter with candied fruits, marmalade and raisins. You can also use whole nut kernels (almonds, walnuts, etc.).
Easter baked cottage cheese.
To prepare baked Easter cottage cheese, we will need:
Cottage cheese – 600 g
starch – 40 g
eggs – 6 pcs.
sugar – 7 tbsp.
chocolate - 100 g
raisins – 25 g
candied fruits – 25 g
almonds – 10 g
vegetable oil – 1 tsp.
breadcrumbs - 1 tbsp.
How to make baked Easter cottage cheese:
1. Prepare the cottage cheese. To prepare, you need to take fresh, fatty, crumbly cottage cheese. Let's put it in gauze, tie it, put it in a colander and put a weight on top. Place a plate underneath to catch the liquid. Let's leave it in this state for 12 hours, then the excess liquid will leave the cottage cheese.
2. Soak the raisins in a glass of warm water.
3. Rub the prepared cottage cheese through a sieve, resulting in an airy mass.
4. Salt the water from the raisins and mix with starch.
5. Add raisins and starch to the cottage cheese, mix everything thoroughly.
6. Separate the yolks from the whites, add 4 tbsp to the yolks. sugar and mix with a whisk.
7. Add the resulting yolk mass to the cottage cheese and mix.
8. Mix the whites and the remaining sugar. We will beat the mixture until a stable foam, I beat for about 10 minutes.
9. Carefully add the whites to the cottage cheese.
10. Grease the baking dish with vegetable oil. Sprinkle it with breadcrumbs.
11. Heat the oven to 180°C.
12. Place the curd mass in the mold and bake for 1 hour at 180°C.
13. We take out the finished Easter, cover it with a towel, and let it cool.
14. Carefully remove Easter from the mold.
15. Let’s prepare our decoration: melt the chocolate in a water bath and add a spoonful of water.
16. Pour melted chocolate over Easter, lay out almond leaves and candied fruits.
Our baked cottage cheese Easter is ready.
Tip: You can add candied fruits directly to Easter, and leave only chocolate and almond leaves for decoration.
Author Yulia Golubko
Easter recipe for raw cottage cheese.
This delicious recipe Easter raw cottage cheese is different in that you don’t need to prepare anything special - with minimal time you will get an excellent holiday dish.
To prepare raw Easter cottage cheese you will need:
Cottage cheese, 500 grams
- butter, 200 grams
- granulated sugar, 200 grams
- cream, 100 ml
- egg yolks, 2-3 pcs.
- almonds, raisins, candied fruits, 1 tbsp. spoon
- cardamom, vanillin, to taste
Method for preparing Easter cheese raw:
1) The butter should be softened (do not melt!) and thoroughly ground with sugar.
2) Gradually add the yolks to the mixture, one at a time. Grind the mixture until all the sugar grains disappear.
3) Add cardamom, vanillin, favorite spices - to taste.
4) Rub the cottage cheese through a sieve a couple of times so that it becomes smooth, without lumps, mix with the egg-butter part.
5) Gently stirring, add candied fruits, nuts, raisins.
6) Whip the cream, carefully add it to the rest of the mixture, after which we transfer the raw cottage cheese Easter into a mold, put pressure on top, and put it in the cold overnight.
This recipe for making raw Easter cottage cheese is simple, however, the dish turns out delicious - after all, it is a classic.
Cottage cheese Easter with chocolate.
Thanks to the chocolate, this recipe will surely please your children, especially those with a sweet tooth.
To make cottage cheese Easter with chocolate, you will need:
Sour cream - 800 g
chocolate - 200 g
eggs - 6 pcs
sugar - 350 g
cream - 100 ml
butter - 400 g
cottage cheese - 200 g
vanilla sugar - 5 g
almonds - 70 g
lemon juice - 1 tbsp.
powdered sugar - 300 g
This amount of products is designed for 16-18 servings; if you plan to make fewer servings, then reduce the amount of products while maintaining all proportions.
Cottage cheese Easter with chocolate is prepared like this:
1. Place the sour cream on cheesecloth, twist it and hang it for several hours - this is necessary to drain the excess liquid. While the whey is draining, separate the eggs into yolks and whites.
2. Finely grate the chocolate, beat the yolks with sugar, vanilla and chocolate, add cream. Place the resulting mixture in a water bath, stirring, let it boil, and then cool.
3. Cut the butter into small pieces and let it stand at room temperature for 10-15 minutes until it becomes soft. After that, mix it with the settled sour cream, egg-cream mixture and beat.
4. Finely chop the almonds (you can grind them in a blender), puree the cottage cheese until smooth, mix all the available ingredients, beat with a mixer.
5. Prepare forms for Easter, line them with gauze in several layers. Place the resulting mixture into molds, cover with gauze ends, place a weight on top and place in the refrigerator. Easter will be ready in 24 hours.
6. Prepare the glaze: beat the whites with powdered sugar and lemon juice to form a thick white foam. Cover the Easter with this glaze, sprinkle with grated chocolate, and let it harden. Easter is ready!
Easter prepared in this way looks very beautiful and elegant, but you can use your imagination and make it even brighter. For decoration, you can use fruits or dried fruits, caramel and lemon zest, in a word - whatever your heart tells you. Put your soul into Easter curd with chocolate, then it will bring a lot of joy to you and your loved ones.
Easter cottage cheese with condensed milk.
To prepare Easter cottage cheese with condensed milk, we will need:
Cottage cheese – 800 g
sour cream (42%) – 200 g
raisins – 150 g
condensed milk – 380 g
vanilla sugar – 1 tsp.
How to prepare Easter cottage cheese with condensed milk:
1. Soak the raisins in a glass of warm water and leave for half an hour.
2. Rub the cottage cheese through a sieve (twice), you can also use a meat grinder. The cottage cheese will become fluffy and airy.
3. Add sour cream to the cottage cheese and mix everything thoroughly using a blender.
4. Add condensed milk and vanilla sugar. I added 1 g of vanillin instead vanilla sugar, because he was not at home.
5. Beat the resulting mixture until smooth. Let's try, maybe you like it sweeter, then add a little more sugar and mix.
6. Drain the water from the raisins and dry them a little.
7. Add raisins to the curd mixture and mix.
8. Place the pasta bowl on a plate so that the whey from the cottage cheese flows there.
9. Line the bean bag with damp gauze folded in several layers.
10. Transfer the curd mixture into the pan, level it and press lightly, then carefully fold the edges of the gauze.
11. Let's put a load on top, I put a small closed jar with water.
12. Place everything in the refrigerator for 12 hours.
13. Take it out, remove the gauze from above and carefully turn it over onto a dry plate, remove the gauze from the Easter.
Easter cottage cheese with condensed milk is ready. You can decorate it as you wish, I used regular sprinkled sugar, which is sold in all stores.
Tip: Instead of regular condensed milk, you can take boiled condensed milk, it will also turn out beautiful Easter, but with a slightly different taste!
Cottage cheese Easter without eggs.
Cottage cheese Easter without eggs is an unusually tasty and sophisticated type of Easter. It is light, quick and easy to prepare, the only catch is that you need to prepare such Easter in advance, because it must stand under pressure for at least a day. This dessert will appeal to both children and adults, and it is also very healthy.
Some tips for making delicious Easter cottage cheese:
Cottage cheese should be taken dry for Easter, it is best to place it in cheesecloth overnight and hang it to drain off excess liquid, then the Easter will be dense and will set better;
cottage cheese must be rubbed through a sieve at least twice during the preparation of Easter;
It is better to use powdered sugar rather than granulated sugar to prepare Easter, then the Easter will turn out more tender;
It’s better to use full-fat sour cream for Easter;
if you don’t have a special bean box, you can take another plastic mold or plastic bucket and make holes in the bottom with an ordinary awl to allow liquid to drain;
you can put it on Easter additional components– dried fruits (dried apricots, raisins, prunes, candied fruits), nuts. They will make Easter not only tasty, but also even more healthy;
Easter should be allowed to stand in the cold under pressure for at least 12 hours so that it becomes dense and holds its shape well.
To make cottage cheese Easter without eggs, you will need:
Cottage cheese – 650 g
powdered sugar – 250 g
sour cream – 200 g
butter – 250 g
vanillin
raisins – 80 g
dried apricots – 80 g
prunes – 80 g
How to make cottage cheese Easter without eggs:
1. We scroll the cottage cheese through a meat grinder, or it is better to rub it through a sieve (2 times), because after the meat grinder it can become wrinkled, crushed and viscous. And the cottage cheese rubbed through a sieve will be fluffy, airy and rich in air. Then add softened butter and mix.
2. Wash dried apricots, raisins and prunes and pour boiling water for about 15-20 minutes. Then cut the dried apricots and prunes into pieces.
3. Mix vanillin with powdered sugar and add to the curd mass.
4. Add sour cream and mix in a blender.
5. Add dried apricots, prunes and raisins, mix again.
6. Prepare a beaker (if you don’t have one, you can use a sieve or colander). We cover the Easter pan with gauze in 2 layers and place it in a container (or in a plastic bowl).
7. Place the curd mass in the pan and press down well. We wrap the ends of the gauze on top crosswise and place a weight. If you are using a different pan, place a deep plate underneath to drain the liquid. Place Easter in the refrigerator for 10-15 hours.
8. Easter is ready!
Easter curd puff pastry.
I propose to prepare an original Easter cottage cheese cake for Easter from three layers, consisting of curd mass and additives - raisins are mixed into the first layer, cocoa powder into the second, and nuts into the third. It turns out very beautiful, and most importantly – delicious!
To prepare Easter cottage cheese puff, you will need:
Homemade cottage cheese – 1 kg
eggs – 3 pcs.
butter – 200 g
gelatin – 40 g
milk – 2 tbsp.
sugar – 1.5 tbsp.
cocoa powder – 3 tbsp.
nuts – 3-4 tbsp.
raisins – 3-4 tbsp.
vanillin - to taste
How to prepare Easter cottage cheese puff pastry:
1. Soak gelatin in ½ cup of cold water, leave for 30-40 minutes to swell.
2. Heat the milk and dissolve gelatin in it.
3. Beat eggs with a little sugar.
4. We take homemade cottage cheese, choose one that is oilier and richer. Rub through a sieve, grind with sugar and softened (not over heat!) butter. Add eggs. Mix well and beat with a mixer.
5. Continue beating the cottage cheese and at the same time pour in the milk and gelatin. Beat until a homogeneous fluffy mass is obtained.
6. Pour boiling water over the raisins.
7. Chop the nuts.
8. Divide the whipped curd mass into 3 parts. Add steamed raisins to one part, chopped nuts to the second, and cocoa powder to the third.
9. Grease the Easter pan with butter. We spread the curd mass in layers: first - the curd mass with raisins. Place the mold in the refrigerator to harden for 40-50 minutes. Then add the cocoa mass and place it in the refrigerator again to harden. And the top layer is a mass with nuts. Place in the refrigerator to harden for about 2-3 hours.
10. Remove the frozen curd Easter from the mold by dipping the mold in hot water and quickly turning it over onto a plate.
11. Decorate Easter with candied fruits, raisins and nuts.
Preparation time: 30-40 minutes
Cooking time: 40-50 minutes
Hardening time: 2-3 hours
Number of servings: 6-8
Cottage cheese Easter with chocolate pieces.
To prepare cottage cheese Easter with chocolate pieces, we will need:
Cottage cheese – 400 g
eggs – 2 pcs.
butter – 180 g
sugar – 100 g
dark chocolate – 50 g
cream (30%) – 100 ml
cinnamon – 1 tsp.
cocoa – 2 tsp.
How to make cottage cheese Easter with chocolate pieces:
1. Boil eggs. Separate the whites from the yolks. For cottage cheese Easter we only need yolks.
2. Mix the yolks, melted butter and sugar in a separate bowl. Rub it thoroughly.
3. Add cottage cheese and cinnamon to the resulting mixture. Mix using a blender.
4. Cut the chocolate into small pieces.
5. Place the chocolate into the curd mass and mix gently.
6. Line the bean bag with damp gauze or muslin.
7. Place the curd mass into the mold and cover it with gauze.
8. Place a small weight on top and put it in the refrigerator for at least 4 hours (I left Easter in the refrigerator all night). Do not forget to place a deep plate of larger diameter under the bottom of the mold so that the liquid flows there. It is advisable that the resulting whey does not come into contact with the Easter curd. It is better to periodically check and drain the whey.
9. We take the finished Easter out of the bean bag and carefully remove the gauze.
10. Sprinkle Easter with cocoa powder using a sieve.
The result was Easter cottage cheese with chocolate pieces and chocolate sprinkles. A very bright and unusual taste that will appeal to both children and adults.
Easter recipe for cottage cheese with boiled yolks.
To prepare Easter cottage cheese with boiled yolks you will need:
Fresh cottage cheese, 600 grams
- butter, 200 grams
- powdered sugar, half a glass
- cream, 400 ml
- boiled yolks, 7 pieces
- vanillin or other spices, to taste
Method for preparing Easter cottage cheese with boiled yolks
Cottage cheese, as in many other Easter recipes, should be rubbed through a sieve so that it becomes smooth, without lumps. Mix cottage cheese with butter and yolks.
Whip the cream with powdered sugar and add it to the curd mass. Mix everything thoroughly, put our Easter cottage cheese with boiled yolks in a mold, put it under pressure, and put it in the cold for 12 hours.
Easter cottage cheese and sour cream with boiled condensed milk
To prepare Easter cottage cheese and sour cream with boiled condensed milk, you will need:
Cottage cheese – 500 g
sour cream 20% - 500 g
condensed milk – 400 g
butter – 150 g
lemon – ½ pc.
dried fruits and candied fruits - 1 tbsp.
sugar – 7 tsp.
How to prepare Easter cottage cheese and sour cream with boiled condensed milk:
1. We will need dairy products (cottage cheese, sour cream and butter) at room temperature, so if they are in the refrigerator, take them out in advance.
2. Place softened butter in a blender bowl, add sour cream and beat. Then add cottage cheese and beat again.
3. We need 1 jar of condensed milk (400 grams), boiled.
4. Grate the zest of half a lemon; we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice.
5. Add condensed milk, lemon zest and juice to the blender bowl. Beat until the mixture is evenly colored. Let's taste the resulting mass. If you think it's not too sweet, add sugar to your taste.
6. For the recipe we take the following dried fruits: dried apricots, prunes and dates. We wash them, if we come across them large enough, we cut them into the size of a raisin. Add dried fruits and candied fruits to the curd mass and gently stir with a spoon.
7. Cover the bean box with thick fabric. If you don’t have a bean bowl, then use a colander and place it on a bowl or pan. Cover the colander with a thick cloth so that there are large overhanging edges.
8. Pour the curd mass into a bowl (or colander), cover it with the edges of the fabric. Cover the top with a saucer of suitable size and place a weight on it (you can use a three-liter jar of liquid).
9. Place in the refrigerator for a day.
10. Unwrap the frozen Easter and turn it over onto a plate. We remove the material.
11. Decorate Easter to your taste.
12. It is advisable to cut Easter with a warm knife; to do this, dip the knife in warm water and wipe it with a napkin. Then we make a cut. Warm up the knife before each next cut.
13. Serve our cottage cheese and sour cream Easter on the table chilled.
Cottage cheese Easter with candied fruits.
To prepare cottage cheese Easter with candied fruits, you will need:
Cottage cheese - 1 kg (immediately before cooking, you must evaluate the dryness of the cottage cheese used)
eggs - 3 pcs.
sugar (powdered sugar) - 200 g
candied fruits - 300 g
vanilla sugar - 2 sachets
cream - 100 ml
candied fruits and marmalade for decoration - to taste
How to prepare cottage cheese Easter with candied fruits (for 6 servings):
1. If the curd is wet, it must be transferred to any thin cloth (or gauze folded in two layers), the gauze or cloth must be tied in a knot and the curd hung over a plate so that the whey can drain from it. Then you need to rub the cottage cheese through a sieve, preferably twice. The result should be an airy and crumbly curd mass.
2. Then separate the whites from the yolks and then grind the yolks with sugar in a water bath until pale cream color. It is imperative to ensure that the yolks do not stick to the bottom of the dish.
3. Cottage cheese is mixed with vanilla sugar and candied fruits. And again everything mixes well.
4. After mixing, add 1 tablespoon of cream, 1 tablespoon of softened butter and 1 tablespoon of yolks. Again, everything is thoroughly mixed until the curd mass becomes completely homogeneous.
5. A special form for cottage cheese Easter (we mentioned it above) is placed upside down in a plate and lined with a double layer of gauze, some of which should remain outside the edges of the form.
6. Then the curd mass is transferred into this form. The ends of the gauze are placed on top of the cottage cheese, a plate or saucer is placed on them, and a small weight (approximately 500-800 g) is placed on top. Excess whey will flow out through a special hole in the top of the mold.
7. After this, the form is put into the refrigerator overnight (or for about 12 hours).
8. The already prepared Easter is decorated with candied fruits or marmalade.
Bon appetit and Happy Easter!
Author Elena Pevnaya
Curd Cheese Easter with boiled yolks.
Easter is very tender, “melting” in the mouth, and the consistency is dense, the taste and smell are wonderful
Recipe from S. Sakharova’s book “The Home Cook, or Kalinka’s Notes for Beginning Cooks.” There it is called "Cheese Easter"
Ingredients:
Cottage cheese (preferably homemade) 800 g
yolks from boiled eggs- 8 pieces
butter 200 gr
granulated sugar - 1 glass + 1 table. spoon
nuts or almonds - 100 gr
raisins - 2-3 table. spoons
candied orange peel - 2-3 tablespoons
very thick homemade cream - 1 cup
Preparation:
Rub cottage cheese and boiled yolks through a sieve. Grind 1 glass of sugar with butter, add to cottage cheese and yolks, grind to a paste. You can also use a mixer. Wash, steam and dry raisins, finely chopped nuts with a knife (do not crush walnuts or chop them with a mixer to avoid the release of nut oil), add finely chopped candied orange peel to the curd mass.
Line the inside of the assembled bean box with clean boiled gauze and fill the bean box tightly with the curd mass. The gauze must be clean and boiled. If you simply rinse the new gauze, an unpleasant smell will remain and the cottage cheese will absorb this smell and some kind of Easter taste will be strange.
Boil a glass of very thick, preferably homemade, cream with 1 tablespoon of sugar, let it cool a little and pour the curd mixture on top. Since there is a problem with homemade cream (they practically don’t sell it), I often cook without cream. It happens that there is little space left in the bean box after filling with the mass and not all the cream fits. Another time I’ll add slightly warm cream to the curd mass until it’s filled. But according to the book, it spills from above after filling into the bean bag. If you add it to the mass that is still in the bowl, then mix it. If there is already a mass in the pan, then I simply pour it on top (carefully pour it in a thin stream over the entire surface) and do not mix it.
Place a plate on top (mine is made of plywood) and tip the bean box with the narrow end into the saucepan (it should not reach the bottom), place it in the refrigerator. Place the load.
Disassemble the bean bag before serving. Cover the leftovers with damp gauze and leave in the refrigerator. 
To the number ritual dishes for the Easter table applies Easter- curd mass in the form of a truncated pyramid: a symbol of the Holy Sepulcher. To prepare this dish you need Easter girl- wooden collapsible carved form.
For Easter you need cottage cheese yourself best quality, it’s better to buy it on the market or make it yourself. The cottage cheese should be fresh, dry, homogeneous. In any case, it must be placed under pressure to remove excess whey. Then rub it through a sieve twice, and only then prepare raw, custard or boiled Easter from the airy curd mass.
Recipes Easter are given in large proportions, because There should be enough mass to fill the bean box.
The cream should be 30% fat, the butter should be soft, plastic, the raisins should be washed and dry. Peel and chop the almonds. Almond kernels can be easily peeled if you pour boiling water over them and leave for 20-30 minutes, then the skin will be easily removed. Then dry the kernels and chop them. Finely chop the candied orange peel, grate the lemon zest, grind spicy additives (cardamom or star anise) in a coffee grinder, sift through a fine strainer. Instead of vanilla, you can use vanilla sugar or vanillin.
This dish is very labor-intensive and quite expensive, but for the sake of the holiday the hostess does not consider any costs. We recommend using a mixer to beat the curd mass, it will turn out airy and tender.
Easter cottage cheese boyar
1 kg cottage cheese
2 yolks
300 g butter
500 g sugar
1/2 l 30% cream
100 g candied orange peel
vanilla sugar.
Rub the cottage cheese through a sieve twice, add whipped cream, combine with separately mashed butter, sugar and yolks, add crushed candied orange peel and vanillin, mix thoroughly.
Fill a bowl lined with slightly damp gauze with the curd mass, cover with a saucer, put light pressure on top, and refrigerate for 12 hours.
Cottage cheese Easter is prepared cold and hot.
Easter curd royal (raw)
1 kg of cottage cheese,
5-6 yolks,
450 g butter,
500 g sugar,
300 g 30% cream,
100 g raisins
100 g almonds,
100 g candied fruits,
cardamom
vanillin
Cream the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or chopped and sifted cardamom through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange peel or grated lemon zest. Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a slightly pressed saucer, and refrigerate for 12 hours.
Easter curd royal (boiled)
2 kg cottage cheese,
10 eggs,
400 g butter,
800 g sour cream,
600-700 g sugar,
100 g almond kernels,
100 g raisins
vanillin
Rub the cottage cheese and butter through a sieve, add sour cream, mix thoroughly, place the dish on the stove and bring the mass to a boil while continuously stirring with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bowl lined with slightly damp gauze, pressing the mass tightly, place a saucer with a small load on top, put in the refrigerator for a day.
Easter cheese raw
2.5 kg cottage cheese
200 g butter
200 g sugar
250 g sour cream
salt - to taste
Rub the cottage cheese through a sieve twice. Grind the butter and sugar until white, add sour cream and continue grinding until the sugar crystals completely disappear. Add the resulting creamy mass to the pureed cottage cheese, add salt, mix, fill the pan, cover with a slightly pressed saucer, and place in the refrigerator for 12 hours.
Easter cottage cheese custard
2 kg cottage cheese
300 g butter
400 g sour cream
4 eggs
salt - to taste
Rub the cottage cheese through a sieve twice. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour in the hot mass and grated cottage cheese, add 1 egg and salt, stir the mass until smooth, fill the pan lined with slightly damp gauze, cover with a saucer, put a slight pressure, put refrigerate for 12 hours.
Curd paska with almonds and raisins
1.6 kg cottage cheese
200 g butter
800 g caster sugar or fine sugar
250 g sour cream
9 eggs
100 g almonds
150 g raisins
Rub the cottage cheese through a sieve twice, add sour cream. Then cream the butter and sugar until white, gradually adding the eggs one at a time.
Continue to grind the mixture until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed, dried raisins, peeled and chopped almonds. Fill the bean box with the mixture, cover with a saucer with a weight, and place in the refrigerator for 12 hours.
Curd paska with hard-boiled yolks
1.2 kg cottage cheese
400 g butter
300 g powdered sugar
15 yolks from hard-boiled eggs
3/4 liter 30% cream
vanillin.
Pass the cottage cheese, unsalted butter, and yolks through a sieve twice. Add cream whipped with sugar or powdered sugar to the pureed mass, mix thoroughly. Place the mixture in a box under pressure and place it in the refrigerator or cold cellar for 12 hours.
On the eve of the great Christian holiday of Holy Easter, it would be a shame not to remember the most important dish symbolizing the Resurrection of Christ - cheese Easter. This ancient dish, which was originally prepared by housewives for the bright holiday of Easter, was called “milky thickened” in the Old Church Slavonic language. The pristine cheese Easter was “cold”. It was the honorable duty of the most devoted housewives to prepare it. Cottage cheese for her was used exclusively from her own preparation. We give greater preference to baked Easter, in which, in addition to raisins, nuts and eggs, we also add sugar and vanilla, which makes it incredibly tasty. The property of cottage cheese remains unchanged. For such Easter, the cottage cheese should be soft, thick, quite fatty, with a consistency reminiscent of good clay, from which it is easy to sculpt. When trying homemade cottage cheese on the market, pay attention to the fact that when kneading it with your tongue, you should not feel any hard crumbs; it should completely dissolve in your mouth. So, let's start cooking!
Ingredients:
- 500 grams. excellent soft cottage cheese,
- 100g. raisins, soaked in boiling water and squeezed,
- 100g. walnuts, roasted in the oven,
- 4 fresh eggs,
- 1 packet of vanillin,
- 1 cup of sugar,
- 0.5 teaspoons salt,
- 1-2 tbsp. spoons of semolina or starch (if necessary).
Preparation:
To begin, combine all the ingredients for Easter in one container. If the cottage cheese is fatty, soft and plastic, then no pre-treatment is required. It is better to mince dry, grainy cottage cheese or rub it through a sieve, but I do not recommend buying such cottage cheese for Easter.
Now mix it all well and taste it - I assure you, it will be very tasty.
And now the most important secret: a little salt should be added to any baked goods, this gives it a special taste. It’s not for nothing that people say: “Without will there is no strength, without salt there is no taste.” That’s why we add a little salt to the cheese Easter – half a teaspoon.
If you doubt the quality of the cottage cheese, or your cottage cheese is somewhat runny, add a full tablespoon with a heap of semolina or starch. The taste will not suffer from this, but it will hold the Easter together well, and you will be confident that it will not fall apart.
Now put the mixture in a greased form and put it in the oven for 40 minutes, bake over low heat. By the way, today many disposable molds made of foil and cardboard are sold. This is very convenient, because from such a beautiful, decorative form you can put Easter on the table without removing it. Every housewife knows the peculiarities of her oven. If food burns from the bottom in the oven, you need to place an iron container with water under the baking sheet. If on top, you need to lower the baking sheet lower. I baked it in a foil pan with a diameter of 20 cm.
Cheese baked Easter, decorated with Easter symbols and served chilled.
Bon appetit and happy holiday Easter to all of you!!!
Owners of multicookers can also bake this wonderful Easter. To do this, transfer the curd mass into a greased multicooker bowl and smooth the surface with a spatula. Select the “baking” mode on the display, cooking time 60 minutes. After this time, the cheese Easter in the multicooker will be ready, but do not rush to open the lid immediately, let it cool completely in the closed multicooker so that it does not fall off. Also keep in mind that the diameter of the multicooker bowl is approximately 24 cm; Easter from this amount of ingredients will not turn out very high. If you want a higher quality Easter, bake in molds or increase the amount of cottage cheese.
Sincerely, Elena Viktorovna.