The best Easter recipes from cottage cheese. Cottage cheese Easter, step-by-step recipe with photos

08.05.2022

Cottage cheese Easter is a symbolic dish, and is prepared only once a year on the holiday of Great Easter.

Dairy products have always symbolized strength, wealth and fertility. Therefore, Easter made from cottage cheese, along with and, was necessarily consecrated in and was an integral part of the holiday.

A piece of the blessed Easter, in accordance, was left for women who were due to give birth in the near future.

How are Easter eggs prepared from cottage cheese?

The process of preparing Easter from cottage cheese is not very complicated, but they must stand for up to several days. Therefore, housewives began to prepare such an Easter dish on Maundy Thursday.

There are various ways to prepare curd delicacy.

Raw Easters are easier to cook, but you’ll have to tinker with custard and boiled ones, but they last longer. These Easter cakes will keep for up to a week in the refrigerator.

In addition, various additives can be added to such Easter eggs, which lead to rapid spoilage of raw products.

Externally, any Easter cottage cheese should resemble a tetrahedral pyramid. This is a kind of personification of Golgotha.

To prepare such a dish at home, you will need a bean bag. Similar devices are found in the form of ready-made kitchen utensils made of food-grade plastic or silicone.

You can make a similar bean box yourself from four planks, as all our ancestors did. Easter symbols were carved on such tablets in the form of the letters ХВ, sprouts or ears of grain, sprouted grain or flowers, an image of a cross or a spear.

The main ingredient of pasokh, of course, is cottage cheese, which must be of excellent quality. It is better to look for a high-quality homemade product that is not low-fat.

In addition, cottage cheese for Easter should have a uniform structure, be somewhat dry and definitely fresh.

In any case, the cottage cheese will have to be put under pressure before preparing Easter. This will remove excess moisture. The dried cottage cheese must be rubbed through a fine sieve. This operation is repeated twice.

Do not use meat grinders or a food processor to grind the curd mass. Such methods make it pressed and too viscous.

By passing the cottage cheese through a sieve, we achieve an airiness to the mass.

For preparing Easter delicacies, use only 30% cream, and natural butter with high fat content.

Before adding butter to a dish, it must be softened.

But do not use a microwave or heat for this.

It is better to leave the required piece of butter warm in advance so that it becomes plastic.

For this dish you will need homemade eggs. They will give the finished Easter not only an unusual taste, but also a beautiful appearance.

Before using raisins for making curd pasakhs, they must be washed, sorted to remove spoiled and unsightly raisins, and dried on a dry cloth.

Almonds are peeled and crushed. To easily remove the skins from almonds, place them in boiling water for 20 minutes.

Ingredients:

cottage cheese 500 gr.;
dried fruits and candied fruits 1 cup;
sour cream 500 gr.;
lemon 1/2 pcs.;
condensed raw milk 400 gr.;
butter 150g;
sugar 7 tsp

First remove all dairy products in the form of cottage cheese, sour cream and butter from the cold.

To prepare the milk mixture, place softened butter and sour cream in a blender and beat at medium speed. Add cottage cheese little by little and continue beating.

To the resulting mass you need to add one 400 gram jar of pre-boiled condensed milk, as well as the zest of half a lemon. For this Easter zest you need about one spoon. Also squeeze 2 tablespoons of juice from the remaining lemon.

Add all ingredients to the milk mass and continue whisking until the mass acquires a uniform color.

After this, we can taste the resulting mass. If there is a lack of sweetness, you can add a few tablespoons of sugar, after which you will have to re-blend the mass with a blender.

After this, we begin to deal with dried fruits. For cottage cheese Easter, you can use dried apricots, prunes, and dates. They must be washed thoroughly. And if the dried fruits are too large, cut them into small pieces, which should be no larger in size than a raisin. We perform the same operation with candied fruits.

Now you can place candied fruits and dried fruits into the prepared curd mass. At this stage, the blender will no longer be useful. Gently mix the curd and fruit mixture with a spoon.

At the last stage of preparing Easter, we prepare the Easter box.

If the required form is not available, you can use a regular colander, which must be placed on a pan or bowl.

The colander or mold must be covered with a fairly thick cloth or gauze folded in several layers.

When covering the form with fabric, keep in mind that you need to leave the edges of the fabric that should hang down.

You can pour the entire curd mass into the prepared form. After this, we cover the Easter blank with the edges of the fabric, which must be covered on top with a small plate that fits in size.

A fairly heavy weight must be placed on top of the plate. You can use a regular three-liter jar filled with water.

To harden, place the Easter preparation in the mold in the refrigerator. Sour cream and curd Easter should be kept in the cold for at least a day. Now you can remove the frozen Easter from the refrigerator and turn it over onto a suitable dish.

After this, remove the bean bag, remove the fabric and decorate the finished product. On the festive Easter table, Easter cottage cheese is served chilled.

Ingredients:

homemade cottage cheese – 400 gr.;
white sugar – 150 gr.;
cream – 50 ml;
gelatin – 1 tbsp;
a little vanilla sugar;

homemade milk 1 glass;
dry poppy seed 1/3 cup;
sugar 5 tbsp.

You must first soak the gelatin in warm water. At the same time, we begin to prepare the poppy seed filling.

If desired, grind the poppy seeds using a blender, but you can leave whole grains.

The prepared poppy seeds must be thoroughly washed and placed in a container. Pour warm milk over the poppy seeds in a saucepan until the liquid completely covers it. Add a little sugar there and start heating the mass.

Cook the poppy seed filling over very low heat for about 15 minutes. After this, you need to close the mixture with a lid and leave until the poppy filling has cooled completely.

To prepare the gelatin base, heat the prepared gelatin in a water bath. You can also use the microwave to dilute gelatin.

Place the pureed fresh cottage cheese in a bowl, where we also add gelatin, sugar and cream. Using a blender, beat all ingredients at medium speed.

We begin to form Easter. To do this, cover the prepared bean bag or other form with cling film and lightly grease it with vegetable oil, which should be odorless.

Place half of the curd mixture into the prepared pan. To do this, you can use a culinary syringe. Place our cooled poppy seed filling in the center. Place the remaining curd mixture on top.

We send the Easter preparation into the cold, where it should spend at least 5 hours. After our masterpiece has completely hardened, we take out the Easter, remove the film and immediately begin to decorate it.

To do this, you can use vanilla sugar sprinkles, to which you can add cocoa. Dried fruits and pieces of chocolate are suitable as decoration.

Easter with gelatin

Ingredients:

dry cottage cheese – 500 gr.;
white sugar – 3/4 cup;
softened butter – 100 g;
domestic eggs – 2 pcs.;
gelatin – 30 gr.;
warm milk – 1 glass;
hazelnuts – 4 tbsp. l.;
vanillin – 1 sachet;
raisins – 4 tbsp;
chocolate – 100 gr.

First, place the gelatin in cold water, where it should spend about half an hour.

Homemade cottage cheese must be thoroughly wiped, for which you will need a fine sieve.

Beat the homemade eggs thoroughly with a whisk, adding a little sugar to them. After this, the egg mass can be added to the cottage cheese. When combining eggs with cottage cheese, carefully mix the mixture with a spoon.

Now you can add the remaining sugar, as well as soft butter and vanilla, to the curd mixture. Gently mix all ingredients until a homogeneous mass is formed.

To prepare the gelatin mixture, you need to dilute gelatin previously soaked in water in heated milk. Pour the milk-gelatin mixture into the curd mass. After this, you can use a blender, with which you create a lush liquid mass from all the ingredients.

At this stage, before forming the Easter preparation, we divide the mixture into two parts. Add prepared raisins to one of the parts of the curd mixture and stir well. Pour this mixture with raisins into a suitable form.

This preparation must be refrigerated for half an hour.

At this time, prepare the second half of the curd mixture, for which we add cocoa powder to it and knead until the mass is evenly shaded.

After half an hour, we take the frozen part of the Easter out of the cold and pour the remaining mass with cocoa on top. We place the resulting masterpiece again in the cold, where it will spend the whole night.

After the Easter has hardened, you can start decorating it. For this cottage cheese Easter, pieces of chopped chocolate and hazelnuts are suitable as decoration.

Baked Easter

Ingredients:

homemade cottage cheese – 600 gr.;
vegetable oil – 1 tsp;
starch – 40 g;
white sugar – 7 tbsp;
chicken eggs – 6 pcs.;
chocolate – 100 gr.;
almonds – 10 gr.;
raisins – 25 gr.;
candied fruits – 25 gr.;
breadcrumbs - 1 tbsp.

To remove all excess liquid from the cottage cheese, which should be crumbly and fresh, wrap it in cheesecloth.

After this, place in a colander and press down on top with a weight. Leave the structure for 12 hours. During this time, all excess moisture will leave the cottage cheese, and it will become crumbly and dry.

Pre-soak the raisins in a glass of warm water. After the raisins have swollen, drain the water and mix them with starch.

Rub the prepared cottage cheese thoroughly through a fine sieve and mix with raisins.

Divide chicken eggs into whites and yolks. Beat the yolks with a whisk, adding sugar little by little. Pour this mixture into the cottage cheese and mix thoroughly.

Now we begin to prepare a stable foam from proteins.

To make the whites whip better, they need to be slightly cooled.

We introduce the resulting foam little by little into the curd mass, trying not to disturb the air structure.

You can start baking. The oven must be preheated to 180 degrees. Grease the pan where Easter will be baked with a small amount of butter and sprinkle breadcrumbs on top. Place the curd mixture in a mold and stir in the oven for at least an hour.

After baking, the Easter is not removed from the mold, but covered with a cloth and allowed to cool. You can remove the baked curd Easter from the mold only after it has cooled completely.

To decorate this Easter, chocolate melted in a water bath is used. Almond petals and chopped candied fruits are placed on top of the chocolate. If desired, candied fruits can be added to the curd mass before baking.

Royal Easter made from cottage cheese

Ingredients:

homemade cottage cheese – 500 gr.;
chicken eggs – 3 pcs.;
butter – 100 gr.;
sour cream – 250 gr.;
powdered sugar – 100 gr.;
candied fruits - to taste;
raisins - to taste;
almonds - to taste.

Melt the butter over low heat in a thick-walled saucepan. After softening the butter, add cottage cheese, grated through a sieve. Stir the resulting mixture quickly with a wooden spatula until a liquid mass is obtained. At this stage, add sour cream to the saucepan and continue stirring.

Without removing the pan from the heat, add one egg at a time. We continue to cook the curd mixture over very low heat.

It is necessary to constantly stir this mixture to prevent burning. The mixture must be heated until it boils.

Immediately after the first signs of boiling appear, place the saucepan with the curd mass into ice water.

As the cooked product cools, it is necessary to continue stirring it. When the mixture has cooled, you can add powdered sugar and vanilla. After mixing all the ingredients, leave the resulting mass to rest for 10 minutes.

Now you can start shaping the Easter. To do this, moisten a suitable form with water and cover it with a thick cloth so that its edges hang down a little. Transfer the boiled curd mixture into the mold, cover it with the edges of the fabric and press down on top with a weight.

This boiled Easter should remain in the cold for at least 12 hours.

Keep in mind that whey will drain from the workpiece while it is standing in the cold. Therefore, it is better to put the form in some container.

Carefully remove the finished royal Easter cake from the mold and remove the fabric from it. To decorate royal boiled Easter, you can use pieces of nuts, raisins and marmalade.

Any Easter made from cottage cheese has a unique taste. Considering that such a delicacy is prepared only once a year, both children and adults look forward to such Easter treats.

Easter, prepared and decorated with love, will be a wonderful decoration for the Easter table and the best treat for family and friends, whom you don’t forget to please the little ones.

There are 2 types of cottage cheese Easter: raw and boiled. Below is a recipe for raw cottage cheese Easter, it is traditional and classic.

The process of creating raw cottage cheese Easter consists of 3 stages:

preparing the curd base;
giving shape to Easter cottage cheese;
cottage cheese Easter decoration.

There is nothing complicated in making delicious cottage cheese Easter; the only thing you need to take care of in advance, besides purchasing fresh products, is purchasing a special collapsible mold for cottage cheese Easter. As a rule, long before the Resurrection of Christ, forms can be found in most grocery stores; they come in plastic and wood - you just need to choose the one you like. Having all the necessary ingredients and pastry equipment, such as pans, a fine sieve, a mixer and a mold for Easter, simply follow the following step-by-step classic recipe for making cottage cheese Easter.

Preparing the curd base:

Take 1 kilogram of fresh cottage cheese with at least 9% fat content, preferably 18% fat content, the fattier the cottage cheese, the tastier the cottage cheese Easter will be. Pass the cottage cheese through a fine sieve so that its structure becomes homogeneous.
Wash and sort 100 grams of raisins and 100 grams of candied fruits;
Remove 200 grams of butter from the refrigerator and let it warm to room temperature.
Boil 250 grams of cream with a fat content of at least 33%, preferably 35% fat.
Pour 5 egg yolks into a separate pan, add 300 grams of granulated sugar, 1 teaspoon of vanilla sugar and beat for 7 minutes until a white mixture is obtained.
Pour the boiled cream into the whipped yolk-sugar mixture in a thin stream, while continuing to beat it.
Without ceasing to beat the mixture, gradually add butter, warmed to room temperature, into it in small pieces.
After the whipped mass becomes homogeneous, add 1 kilogram of cottage cheese, 70 grams of candied fruits and 70 grams of raisins and mix well.

Shaping:

Assemble the mold for preparing cottage cheese Easter.
Pour the prepared curd mixture into the assembled Easter pan so that the curd mixture spreads evenly throughout the pan.
Allow excess liquid to drain from the mold.
Place in a cool place for 7 hours.
After the curd Easter has hardened, disassemble the mold and place the curd Easter on a dish.

Decoration:

To decorate cottage cheese Easter, use the remaining candied fruits, raisins and your creativity.
On one side of the Easter cottage cheese, place the abbreviation “ХВ” with candied fruits, denoting the festive greeting “Christ is Risen!”
On the other side you can lay out flower sprouts or an Orthodox cross from raisins or candied fruits.
You can sprinkle the remaining raisins and candied fruits on a saucer around the curd Easter; additionally, you can decorate the curd Easter with pieces of fresh fruit.
And, of course, the real decoration of the cottage cheese Easter will be the candle, which must be lit at the moment of lighting the Easter cake, cottage cheese Easter and Easter eggs on Holy Saturday and before the meal on the Resurrection of Christ.

Cottage cheese Easter is ready! All that remains is to illuminate it and wait for the holiday, when you can start the meal with a pure soul. Bon appetit and Happy Resurrection of Christ!

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 this dish, 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:

Soften the butter and grind with sugar until white. It is more convenient to use a mixer
Then add the yolks one at a time. Flavor with ground and sifted cardamom or vanillin
Rub the cottage cheese through a sieve twice and combine with the creamy part
Pour almonds, raisins and candied fruits into the mixture and mix everything. You can use candied orange peel and lemon zest
Do not whip the cream for long, otherwise there is a chance of over-whip
Pour them into the curd mass and mix everything into a single mixture
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 them for the interior and, of course, bake 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:

Strain the cottage cheese using a sieve or beat with a blender
Soak the raisins if they are dry. If not, then rinse and dry
Chop the almonds into medium pieces and fry if desired.
Leave the ice cream and butter on the table first to melt
Combine cottage cheese with butter and sugar, then mix into ice cream
Add raisins, almonds and grated lemon zest
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:

We wipe the curd mass to saturate it with air. Add sour cream
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
Combine both masses, raisins and almonds and mix well
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

Wipe the cottage cheese twice
Beat sugar, butter and yolks until white
Whip the cream and combine with cottage cheese, creamy mass and candied fruits
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:

Pass the cottage cheese through a sieve twice. Combine with melted butter and yolks. Add one at a time, grind, then more
Separately whip cream with powder and vanilla
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:

Prepare the cottage cheese as usual
Add softened butter to it and combine, then boiled water. Punch with a blender to get the desired consistency
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.

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
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
It is preferable to use powdered sugar in the recipe. She disperses faster
If you don't have a special mold, use a colander or a regular bowl
To enhance the taste, add candied fruits, raisins, dried apricots, prunes, dried cranberries or cherries.
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.

Cottage cheese Easter, along with, is an integral attribute of the Easter holiday table. If you have never made Easter from cottage cheese, I recommend trying it, it’s very tasty and simple!

I offer you a recipe for raw cottage cheese Easter. The result is a real delicacy that flies away in an instant!

To prepare it, you will need a special mold, a beaker, in the form of a truncated pyramid, which, I think, will not be difficult to find on sale before Easter. They come in plastic and wood. However, instead of it, you can use a regular flower pot or colander, that is, any container with a hole in the bottom through which the whey will drain.

Compound:

Glass – 250 ml

500 g cottage cheese (preferably homemade, without grains)
1/2 cup sugar
1 packet vanilla sugar
1/2 cup sour cream (20-25%)
100 g butter
1/2 cup raisins
1/2 cup nuts (walnuts or other)
1/2-3/4 cup candied fruits

Easter video recipe from cottage cheese:

How to cook cottage cheese Easter - recipe with photo:

Prepare food for Easter. Leave the butter at room temperature until it becomes soft. Chop the nuts not very finely. If the candied fruits are large, then cut them into pieces. The products indicated in the composition are just enough for a mold, as in the photo, with a volume of 1 liter.
Necessary products for cottage cheese Easter without eggs
Sort through the raisins and pour boiling water over them for 10 minutes.
Soaked raisins
Drain the water, squeeze out the raisins and leave them to dry.
Prepared raisins for cottage cheese Easter
Rub the cottage cheese through a fine sieve until it becomes airy and homogeneous. It's very simple - pour some of the cottage cheese into a sieve and spread it with a spoon :-). It is best, of course, to use homemade cottage cheese of medium fat content, without grains. But if you have store-bought cottage cheese, then it is advisable to wipe it a couple of times. If you don’t have a sieve, you can grind the cottage cheese in a meat grinder or grind it in a blender.
Wipe the cottage cheese
Mix sour cream with vanilla and regular sugar and stir until it dissolves.
Add the resulting sweet sour cream to the cottage cheese.
Cottage cheese with sour cream
Add softened butter there. Mix well, using a mixer.
Pour nuts, raisins and candied fruits into the curd mass. (You can add more orange or lemon zest if you wish.)
Mix.
Cooking cottage cheese Easter
Place the mold for cottage cheese Easter on a plate and line the inside with gauze.
Easter box covered with gauze
Fill with curd mass.
Form filled with curd mass
Fold the edges of the gauze on top, as shown in the photo.
Press down with a weight, for example a three-liter jar of water, closed with a lid. Leave in a cool place for 10-12 hours. (I left Easter under a load for 10 hours in the kitchen at room temperature.) Periodically drain the whey from the plate.
Remove the weight and place the Easter in the refrigerator for several hours or overnight.
Remove the finished cottage cheese Easter from the mold by removing one side of the pan (or turning it over onto a plate if the mold is one-piece).

Taking Easter out of the mold
Remove the gauze.
Decorate as you wish with multi-colored sprinkles, candied fruits, etc.

That's all! Beautiful and delicious Easter cottage cheese is ready! It is best to prepare it on Saturday morning, on the eve of Easter Sunday, in parallel with or, if you celebrate, on Thursday or Friday.

If you liked the recipe,