The biggest religious holiday of the year is Easter. The minimum set of dishes that should decorate the table are colorful eggs and butter cake. However, Easter cottage cheese is an equally important attribute, the recipe for which is presented below.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Christians make cottage cheese Easter only once a year on the bright holiday of Great Easter. This sweet dessert, along with Easter eggs and Easter cake, is of great importance for Orthodox and believers. Easter cottage cheese is traditionally prepared in the form of a truncated pyramid. But in the modern world it is done in a variety of ways: square, round, oval, star, etc. The abbreviation "ХВ" must be applied to one of the sides, which means "Christ is Risen!" Often on the sides, other Orthodox elements are depicted that are associated with the Resurrection of Christ, like spears, a cross, sprouting flowers.
Every housewife knows the minimum set that is required for making Easter cottage cheese. First of all, of course, this is cottage cheese, which should be pure, white, with a fat content of at least 9% and well-discernible grains. It is ground by hand, but in modern life they use a blender or food processor. Although it is better to use a fine iron sieve, then the curd is saturated with oxygen and turns out to be fluffy and tender. The second no less important product is thick and fatty (at least 25%) sour cream. You can only replace it with cream. The third component is eggs, they are beaten into a foam with sugar. The rest of the products are used at their own discretion. It can be any flavoring and aromatic additives.
- Caloric content per 100 g - 380 kcal kcal.
- Servings - 1 Easter
- Cooking time - 30 minutes for cooking, plus 20 hours for pressing
Ingredients:
- Cottage cheese - 500 g
- Sour cream - 100 g
- Sugar - 100 g
- Raisins - for decoration
- Fruit jelly - 100 g
- Butter - 50 g
- Eggs - 2 pcs.
How to cook cottage cheese Easter:
1. Place the cottage cheese in a deep container and beat it with a blender to get a homogeneous consistency. You can also do this process with a fine sieve.
2. Cut the marmalade into small pieces and add to the curd. Mix the food well. I do not recommend replacing marmalade with fresh fruit, because they will run out of juice and crush the curd. As a result, Easter will not keep its shape well.
3. Combine eggs with sugar and a blender at high speed, beat them to get a lemon-colored airy mass.
4. Add sour cream to the egg mixture and stir. Place the container on a saucepan with water and heat the mass in a steam bath until the first bubbles appear. At the same time, stir the food constantly using a whisk or silicone spatula.
5. Pour the egg mixture into the curd mixture.
6. Stir the food until smooth and smooth.
7. Take a special pasochny and cover it with a thin layer of gauze. If it is not, then use a sieve, which also cover with a piece of fabric. Put the curd mass into the mold and tamp it well. Place a strainer in a saucepan to drain the whey.
8. Cover the curd mass with the ends of the gauze and set the oppression. The press can be any container with water. Leave food in the cold for about 8-10 hours. Then it will perfectly keep its shape, it will be elastic, tender and tasty.
9. After this time, gently unfold the cheesecloth, turn the sieve over and place the Easter on a wide dish. Prepare the raisins by this time. Steam it in boiling water for about 10 minutes and pat dry with a paper towel. Decorate your dessert with the symbols of the Great Holiday.
See also a video recipe on how to cook Easter cottage cheese.
