Curd Easter - a ritual dish that takes pride of place on the festive table.
Unlike Easter cakes, it does not require much cooking time, the technology is quite simple and transparent.
Any housewife will cope with Easter from cottage cheese! Surprise the guests?
Easter from cottage cheese - general principles of cooking
• Cottage cheese. It should not be dry and fat free. Ideally, cottage cheese from whole farm milk is used. With it you get the most delicious dishes. Before use, the product must be crushed, wiped through a sieve or grind with a blender.
• Sour cream. It is always added to Easter, it is better not to use a product of less than 20% fat, as it will have a lot of whey. Instead of sour cream, you can take fat village cream.
• Butter. Cannot be replaced with margarine or other fat. Oil is not always added to Easter.
• Eggs. They are also not always added, more often only yolks go. They can be used raw or boiled, such a recipe is just below.
• Salt, sugar, vanillin, raisins, nuts, candied fruits, various dried fruits. All of these ingredients are added for taste. You can adjust the quantity at your discretion, add or remove something.
• The form. Commonly used classic pasochnitsy. Inside they are lined with wet gauze. Folded in several layers. If there are no pasochnitsa, then use other molds, suitable in size and having openings for the exit of serum. Be sure to put oppression on top.
Easter from cottage cheese without eggs
A recipe for a simple cottage cheese Easter, which is very simple and easy to prepare, you will need candied fruits and raisins, but you can take one thing at will.
Ingredients
• 500 g of cottage cheese;
• 0.5 cups of sugar;
• one bag of vanilla;
• 0.5 packs of drain oil .;
• 140 g of sour cream 20%;
• 100 g of raisins;
• 80 g candied fruits;
Cooking
1. Remove the oil in advance so that it is well softened. Also keep sour cream warm. Connect, grind until smooth.
2. Add sugar to them, beat until the lumps dissolve. You can use powdered sugar.
3. Wipe the cottage cheese. Add to it all other ingredients, including vanillin. To stir thoroughly.
4. If the raisins are dry, then soak. Combine with cottage cheese and candied fruit, stir again.
5. We spread the curd mass in the pasochnitsa covered with wet gauze.
6. Put the goods. We place in a bowl in which excess serum will drain.
7. We send Easter to the refrigerator for at least ten hours. Then we take to the dish, remove the cheesecloth, decorate with candied fruit, raisins.
Easter cottage cheese custard with eggs
This Easter from cottage cheese is prepared a little more complicated, since the custard technology is used. But then you can safely add eggs to it and not worry that they will harm the body.
Ingredients
• kilogram of cottage cheese;
• five raw yolks;
• 500 grams of sour cream;
• 250 grams of sugar;
• a pinch of salt;
• a bag of vanilla;
• 150 grams of raisins.
Cooking
1. Grind cottage cheese. If it is soft, then you can just knead and do without a sieve, this recipe allows.
2. Put the sour cream in the pan. Better to take oily. Can be replaced with natural cow cream.
3. Add sugar and vanillin, mix.
4. For taste, we throw a pinch of salt, it will make Easter more interesting.
5. Immediately fall asleep cottage cheese and toss egg yolks. Proteins can be used for other purposes, for example, put in icing for Easter cakes. Stir all the ingredients thoroughly.
6. Add immediately washed raisins. If candied fruits are used, then they do not need to be put, they will be added after cooking.
7. Put a saucepan with the contents on the stove. We start to brew the mass. Stir constantly, do not let it get very hot from the bottom.
8. As soon as the first bubble appears. Remove the pan from the heat. Candied fruits can be added at this stage.
9. We prepare the form, cover it, pour out the prepared mass.
10. Cool, cover with gauze on top, put the load, send in the refrigerator. Forget about Easter for a day.
11. Take out from the pasochnitsa on a serving plate, decorate if you wish and it’s done!
Easter from cottage cheese with gelatin
A stunning curd Easter, which will harden for sure, will be elastic and uniform, as gelatin is added to it! This idea can be taken not only for the holiday, but also for other desserts. For this Easter, a pasochnitsa is optional, you can take any other form, including silicone, it will turn out even better.
Ingredients
• 700 g of cottage cheese;
• 300 g of sour cream 20%;
• 220 g of granulated sugar;
• 150 grams of butter;
• 125 g of water or milk;
• a large handful of raisins;
• a handful of candied fruits;
• 20 g of gelatin;
• 1 lemon.
Cooking
1. Take milk or water at room temperature, add gelatin, mix, leave aside, let the grains swell. Time is usually indicated on the package.
2. Pour raisins with warm water, soak for ten minutes, drain, dry. Mix with candied fruit.
3. Grind the cottage cheese.
4. Mix sour cream with sugar and softened butter, add vanilla to taste.
5. Rinse the lemon with a brush, remove the zest with a fine grater, add to the cottage cheese, then pour the sour cream with the remaining ingredients. To stir thoroughly.
6. Add candied fruits with raisins, distribute in mass.
7. Heat swollen gelatin, add to cottage cheese.
8. Put everything in shape, flatten, send to the refrigerator for at least 6 hours, preferably all night.
Easter cottage cheese "Imperial" with boiled yolks
This Easter is an alternative to custard technology. Despite. That eggs are added, it is not necessary to boil the mass on the stove.
Ingredients
• cottage cheese 450 grams;
• 3 eggs;
• 160 grams of oil;
• 160 g sour cream;
• 140 g of sugar;
• 70 g of raisins and candied fruits;
• vanilla, a pinch of salt.
Cooking
1. Boil hard-boiled eggs, cool, peel, remove the yolks from them. Squirrels can be sent to a festive salad or okroshka.
2. Rub the cottage cheese and yolks through a sieve into a large bowl.
3. Soften the butter, add sugar and beat for several minutes. Introduce sour cream, beat the mixture until smooth.
4. Add to the cottage cheese a sweet mass, vanillin, stir the salt.
5. Introduce washed raisins, candied fruit, re-mix, transfer to a pogodochnik covered with wet gauze.
6. Cover with cloth ends, put a small load, send overnight in the refrigerator, let the serum drain.
Easter from cottage cheese with nuts
For such a curd Easter it is best to use walnuts or a mixture. Almonds go well with cottage cheese. It’s just that it’s not tasty with peanuts. Custard technology.
Ingredients
• 600 g of cottage cheese;
• 200 g of fat sour cream;
• 100 g of oil;
• a glass of sugar;
• 4 yolks;
• vanillin;
• 200 g of nuts.
Cooking
1. Combine mashed cottage cheese with yolks, softened butter and add vanillin.
2. Combine sour cream and prescription sugar, shake well, you can leave it for a few minutes to disperse the grains.
3. Combine with cottage cheese, grind well, put on a stove.
4. Heat the sweet curd mass to the first bubble, remove from heat, set aside for a while.
5. Put the nuts in a frying pan, dry well over low heat, then add and fry. Cool, chop, leave part for decoration.
6. Add chopped nuts to the curd, mix, transfer the mass to the pasochnitsa.
7. Leave in the refrigerator for 12-14 hours.
8. Take out on a festive dish. Garnish with previously sliced nuts.
Salty Easter from cottage cheese
Fatty cottage cheese is also needed for cooking salty curd Easter. The number and type of spices can be changed.
Ingredients
• 0.7 kg of cottage cheese;
• 260 g sour cream;
• 3 yolks;
• 0.5 tsp salts;
• 0.5 tsp dry garlic;
• 1 tsp dry dill;
• 0.2 tsp black pepper.
Cooking
1. Put the cottage cheese into a saucepan.
2. Add salt, paprika, pepper to the yolks and grind until smooth to transfer to the curd. Pour in sour cream, stir again.
3. Put the mass on the stove. Warm up, but do not boil, remove from heat immediately, as soon as the first bubble appears.
4. Add dry garlic and dill. Stir.
5. Transfer the brewed cottage cheese with yolks to the cook-girl prepared in advance. Put oppression.
6. After 14-15 hours, the dish can be taken out. Salty Easter is decorated with fresh herbs; around you can put pieces of cheese.
Easter cottage cheese with chocolate
The easiest recipe for chocolate Easter from cottage cheese, which is prepared using raw technology. If desired, more chocolate can be used for filling than indicated in the list of ingredients.
Ingredients
• 600 g of cottage cheese;
• 3 tablespoons of cocoa;
• 250 g sour cream;
• 150 g of sugar;
• 1 packet of vanilla;
• 120 grams of oil;
• 70 g of dark chocolate.
Cooking
1. Grate the cottage cheese through a sieve twice, it is very important that there are as few white grains as possible in the chocolate mass.
2. Combine cocoa with sugar, pour into sour cream, mix.
3. Pour chocolate sour cream to the curd, add softened butter and vanilla, you can throw a small pinch of salt. Submerge the mixer, beat the mass for several minutes.
4. Cool dark chocolate in the freezer. Take a large knife, chop into pieces.
5. Pour chocolate to the curd, stir.
6. Cover the pasochnitsa, put the chocolate mass, put oppression, send in the refrigerator for 15 hours or a day. For decoration use chocolate chips or sweets, dragees.
Curd Easter - useful tips and tricks
• If the cottage cheese is sour, there is no need to spare sugar, it is better to add it more so that the taste of the holiday delicacy does not disappoint.
• If there is no greasy sour cream, you can "weighed" any other. For this, the product is placed in a linen bag, suspended and left for several hours to drain the liquid.
• Sugar is poorly soluble in fat mass, so it is better to use powder for Easter. The mass will be more tender, airy.
