TOP 4 recipes with photos of cottage cheese Easter. Secrets and subtleties of cooking at home. Video recipes.
Easter cottage cheese is a special dish made from cottage cheese. According to Russian tradition, it is prepared only once a year - on the bright holiday of Easter. Cottage cheese Easter can be custard, baked, raw … with different flavors and aromas. If you have never cooked it before, this article offers TOP 4 delicious and interesting recipes.
Secrets and subtleties of cooking
- The original form of Easter cottage cheese is a truncated pyramid, which symbolizes the Holy Sepulcher. For its manufacture, a special collapsible wooden form with 4 plates is usually used. Two of the boards have ears, and the other two have holes for the ears. But today other dishes are also used, for example, in the industry they produce plastic paste boxes. Also, instead of wooden and plastic special forms, you can use an ordinary flower pot or colander, i.e. a container with a hole in the bottom through which the whey will drain.
- The peculiarity of the collapsible container for Easter is that the letters "ХВ" are carved on the inside of the boards, which means the greeting "Christ is Risen!" These lettering designs are imprinted on the finished Easter.
- For Easter, they take the best quality cottage cheese - fresh, dry and uniform. Other classic foods are butter, cream or sour cream and raisins. Sometimes eggs are added to the composition. Easter must be decorated with raisins, candied fruits, nuts, etc.
- If Easter is prepared raw, remember that curd cannot be stored for a long time. Therefore, products are usually made small.
- Sand Easter, along with other Easter dishes, is consecrated in the church and served at the festive table.
Chocolate Easter cottage cheese in the oven
Unusual chocolate easter made from cottage cheese baked in the oven with nuts and coconut flakes. An original combination of flavors and ease of preparation. This is an easy-to-prepare recipe, yet always a successful dessert for your Easter festive table!
- Caloric content per 100 g - 269 kcal.
- Servings - 500 g
- Cooking time - 2 hours
Ingredients:
- Cottage cheese - 500 g
- Vanilla sugar - to taste
- Sugar - 150 g
- Lemon zest to taste
- Eggs - 4 pcs.
- Semolina - 1 tablespoon
- Butter - 100 g
- Raisins - 100 g
Cooking curd chocolate Easter in the oven:
- Grind the curd through a fine sieve or beat with a blender.
- Add semolina, butter at room temperature to the grated cottage cheese and mix with a fork.
- Pour raisins into the curd mass and mix.
- Separate the yolks from the proteins. Beat the yolks with sugar until fluffy and lighten the mass, pour into the cottage cheese and mix.
- Whisk the egg whites into a thick and firm white foam and add them to the curd mass. Stir.
- Grease the cake mold with butter, sprinkle with semolina and pour the curd dough.
- Put the future Easter in the oven and bake at a temperature of 150-170 ° C for 1-1.5 hours. After cooling down, decorate it as you like.
Raw cottage cheese Easter without eggs
Raw cottage cheese Easter without eggs is truly a royal treat that will become a real decoration of the festive table. Easter recipe is easy to prepare. She is beautiful and delicious.
Ingredients:
- Cottage cheese - 500 g
- Sugar - 100 g
- Vanilla sugar - 1 sachet
- Sour cream 20-25% - 100 ml
- Butter - 100 g
- Raisins - 100 g
- Candied fruits - 100 g
- Walnuts - 50 g
Cooking raw cottage cheese Easter without eggs:
- Rub the curd through a fine sieve so that it becomes airy and homogeneous. If there is no sieve, rotate it in a meat grinder or grind it with a blender. Mix sour cream with sugar (vanilla and regular) so that it completely dissolves. Combine sour cream with cottage cheese.
- Leave the butter at room temperature to soften, add to the curd and stir well with a mixer.
- Chop the nuts not very finely with a knife. Cut large candied fruits into pieces. Sort out the raisins, pour boiling water for 10 minutes, drain the water, squeeze and leave to dry. Send the products into the curd mass and stir.
- Put the form for Easter on a plate, put cheesecloth inside and fill with curd mass. Fold the edges of the gauze on top, covering the curd, and press down on top with a load. Use a jar of water and a closed lid as a load.
- Leave the Easter cottage cheese in a cool place for 10-12 hours, periodically draining the whey from the plate.
- Remove the weight and refrigerate Easter for 5-6 hours.
- Remove the finished cottage cheese Easter from the mold, remove the gauze and decorate, if desired, with multi-colored sprinkles, candied fruits, etc.
Tsar's curd Easter
Delicate and delicious royal cottage cheese Easter just melts in your mouth! The recipe is simple and delicious! It is prepared in a compressed way with an abundant amount of flavors.
Ingredients:
- Dry and homogeneous cottage cheese - 500 g
- Soft butter - 100 g
- Sugar - 60 g
- Vanilla sugar - 1 tsp
- Sour cream - 200 g
- Candied fruits - 100 g
- Walnuts - 50 g
- Coconut flakes - 30 g
- Raisins - 50 g
Cooking royal cottage cheese Easter:
- Kill the cottage cheese with a blender or rub through a sieve to get a homogeneous dense gruel.
- Mix sour cream with sugar, add vanillin, coconut and stir.
- Combine curd with sour cream mixture and soft butter. Blend the products with a blender until smooth.
- Add dried fruits, nuts and raisins to the curd mixture.
- Fill a special form for Easter, covered with damp gauze, with the curd mass to the very top.
- Cover the cottage cheese with the rest of the gauze and put the Easter in the refrigerator under oppression. Liquid will leak out of Easter, so place a bowl underneath.
- A delicious treat will be ready the very next day.
Custard cottage cheese Easter
The recipe for custard cottage cheese Easter with nuts and raisins is a real decoration of any festive table on the Bright Resurrection of Christ. This dish is a symbol of Easter fun, anticipation of the sweet heavenly life and the fulfillment of promises. Therefore, it must be prepared in the best possible way.
Ingredients:
- Curd - 1 kg
- Butter - 150 g
- Sugar - 200 g
- Sour cream - 250 g
- Eggs - 3 pcs.
- Almonds - 100 g
- Raisins - 150 g
- Candied fruits - 100 g
- Vanilla sugar - 2 tsp
- Salt - a pinch
- Lemon zest - optional
Cooking custard cottage cheese Easter:
- Rub the cottage cheese through a sieve, add salt and sugar. Mix well with a mixer at medium speed.
- Add soft butter, sour cream and whisk in eggs one at a time.
- Mash the food thoroughly for 5 minutes and transfer the resulting curd mass to a saucepan with thick sides and bottom.
- Heat the mixture over medium heat until the first bubbles appear, but do not bring it to a boil.
- Remove the curd mass from the heat, put it on ice, and continue rubbing until it cools.
- Add vanilla sugar, raisins, lemon zest to the cooled curd mixture, add peeled and chopped almonds, and stir.
- Cover the paste box with clean gauze, lay out the curd mass, cover it with gauze and place in a deep bowl under oppression.
- Send the mass to the refrigerator for a day, draining the liquid flowing from it.
- After 24 hours, turn the custard cottage cheese Easter onto a plate, remove the cheesecloth and garnish with candied fruits.
