In the old days, the process of preparing cottage cheese Easter lasted for several hours. The cottage cheese was rubbed through a sieve twice, and the Easter was boiled so that it could be stored for several days. Now having a blender reduces the entire procedure to 10 minutes. In this recipe we will tell you how to make Easter from cottage cheese. Easter turns out airy and tender, you can feel the light aroma of vanilla and the tart grape taste of raisins.
Taste Info Dairy desserts
Ingredients
- cottage cheese – 600 grams,
- eggs – 2 pieces,
- butter – 100 grams,
- sugar – 100 grams,
- lady finger raisins - 80 grams,
- vanilla sugar - 1 packet.
How to cook cottage cheese Easter
To prepare Easter, you can use cottage cheese of any fat content, but it should not be too sour. Place the cottage cheese in a deep bowl, lower an immersion blender into it, and beat the curd mass for a couple of minutes. 
Butter, regular and vanilla sugar are added to the cottage cheese. The butter must be removed from the refrigerator in advance so that it acquires the necessary softness. 
The color of Easter depends on the quality of the eggs; it is advisable to buy eggs with bright orange yolks. 
After mixing all the ingredients, beat the mass again. The speed is set to medium, and the whole process lasts 3-4 minutes.
The result is a homogeneous cream-colored curd mass. Raisins are washed and dried on a paper towel. There is no need to soak the berries; even dry grapes, once surrounded by curd cream, will be saturated with moisture and become soft. “Lady's finger” is an ideal variety for cottage cheese Easter; it has a pleasant taste with a slight sourness. 
Assemble the plastic mold and place it in a deep plate. The mold is filled with cottage cheese, a piece of gauze is placed on top and a weight is placed. If there is no mold, the cottage cheese is transferred to a colander, covered with a layer of gauze. 
Cottage cheese Easter should be infused for 12 hours in the refrigerator. During this time, excess liquid will drain, the frozen butter will add the necessary hardness to the cottage cheese. 
The finished Easter is placed on a plate. To emphasize Easter motifs, the white surface is decorated with multi-colored stars and hearts, and sprinkled with sugar Easter decor.
Easter cottage cheese is cut into neat pieces and laid out on portioned plates.
Using this recipe, you can prepare regular cottage cheese for breakfast. Then you don’t have to achieve density and don’t remove excess liquid. The whipped mass is simply mixed with candied fruits or any dried fruits, then laid out in bowls. 
Easter baking. However, if you want to experiment and prepare something for the holiday yourself, we suggest making Easter cottage cheese. How Easter differs from Paska, and why they should not be confused with Easter cakes, we have also already told you - you can read a short educational program.
Let's just say that Easter eggs are made only from cottage cheese. In Ukrainian it is called “sirna paska”, while ordinary paska in the form of cupcakes is called simply “paska”. Easter curds are not baked in the oven - they are either raw, boiled, or custard.
We offer you a recipe for each of them.
Raw Easter
- cottage cheese - 0.5 kg
- sour cream - 200 g
- butter - 100 g
- powdered sugar - 100 g
- vanillin or vanilla sugar - a pinch
- candied fruits, dried fruits, nuts
We rub the cottage cheese through a sieve, add powdered sugar, vanillin and soft butter to it (to do this, you must first remove the butter from the refrigerator - about two to three hours before). Grind everything with a blender. Add sour cream and beat again. When the mass looks like a thick cream, transfer it to a bowl and add candied fruits, dried fruits and nuts. Mix well.
Take the bean bag and place it on a flat plate. Line it with damp gauze in two layers (make sure there are no folds) and place the curd mixture inside. Carefully place the edges of the gauze on top of the curd mass. We place a press on top - you can take a cutting board of a suitable size and place a jar of water on top. Place the cottage cheese under pressure in the refrigerator for at least 12 hours. Periodically look into the refrigerator and drain the liquid that has formed on the plate. Keep in mind that there can be a lot of whey, so you will need to drain it more than once. Turn the finished cottage cheese Easter over directly in the mold onto a plate, carefully remove the bean bag and gauze. Decorate with candied fruits, dried fruits or nuts.
Boiled Easter
- cottage cheese - 800 g
- sour cream - 1 glass
- eggs - 3 pcs.
- butter - 150 g
- 0.5 cups raisins
- sugar - 1 glass
- lemon - 1 pc.
- salt - 1/2 tsp.
- vanilla - 1 tsp.
We rub the cottage cheese through a sieve and place it in a saucepan. Remove the zest from the lemon and add it to the cottage cheese. We also add sour cream, eggs, melted butter, raisins, sugar, salt and vanilla. Mix well. Place on low heat and bring to a boil, stirring constantly. Cover the mold with gauze and place the curd mixture inside. We compact it, press it with a weight and put it in the refrigerator overnight.
Custard Easter
- cottage cheese - 1 kg
- cream 10% fat - 250 ml
- eggs - 5 pcs.
- sugar - 2 cups
- butter - 250 g
- light raisins – 100 g
- walnuts - 100 g
- candied fruits – 50 g
- vanilla sugar - 1 sachet
- lemon - 1 pc.
Separate the yolks from the whites. Beat the yolks with sugar until white. Add cream to the whipped yolk mass and bring to a boil in a water bath, stirring constantly. Make sure that the yolks and cream do not burn. Cool the resulting custard mass. We fry the nuts in a dry frying pan or dry them in the oven, then peel them. We wash and dry the raisins, remove the zest from the lemon and grate it on a fine grater.
Cottage cheese Easter is an integral attribute of the festive table on the bright holiday of Easter. But this dish is not as popular and is not found as often as or. It seems to me that this is due to the fact that most housewives think that Easter cottage cheese has a complex recipe. After all, such a delicious dish is probably difficult to prepare.
But in reality this is not the case at all. There are even recipes that require no baking. So they don't require a long stay in the kitchen. The only thing you definitely cannot do without is a bean bag - a special shape in the form of a truncated trapezoid, which symbolizes the Holy Sepulcher.
Bean bags can be bought in the store without any problems. They can be made of wood or plastic, and have special grooves inside that form the letters XB and other ornaments on Easter.
The material of the Easter box does not matter; it does not affect the final appearance of the Easter.
Let's see what interesting ways you can prepare such a wonderful dish as cottage cheese Easter (paska).
A simple recipe for custard Royal Easter with raisins and dried apricots
Let's start with the most popular recipe for Royal Easter. It got its name, like it did, for containing a large number of nuts, which in the 18th century only wealthy people could afford and such dishes could only be found on rich royal tables.
Ingredients:
- Cottage cheese – 500 g
- Eggs - 2 pcs
- Sugar - 100 g (to taste)
- Vanilla sugar - 1 sachet
- Sour cream 20% – 100 g
- Butter - 100 g
- Raisins – 100 g
- Dried apricots – 80 g
- Nuts - 50 g
- Salt - a pinch
- Easter mold 20 cm high
Preparation:
1. Pour boiling water over raisins and dried apricots and leave for 20 minutes. The dried fruits should soften and soften, after which the dried apricots should be cut into small pieces.
2. Place the cottage cheese in a small saucepan (which can then be put on fire) and beat with a blender or simply pass through a meat grinder to obtain a soft plastic mass.
It is better to take cottage cheese with medium fat content of 2-3%, and not wet
3. Add eggs, sugar, sour cream and butter to the cottage cheese and mix together until smooth.
4. Place the pan on low heat and bring the cottage cheese to a boil. But under no circumstances should you really boil it. We just wait for the first bubbles and remove the pan from the heat.
The cottage cheese will soften as it heats up and by the time it is ready, the consistency will resemble sour cream.
The finished cottage cheese should be placed directly in a deep bowl with cold water and whisked until it cools to room temperature. Then add dried fruits and nuts and mix again.
5. Take the bean bag, place it on a flat plate with a narrow top and lay it out with one or two layers of gauze.
6. Fill the mold with curd mass, cover the edges with gauze. Then we place a saucer on the base of the future pyramid, and on top we put a liter jar of water so that it acts as a press.
7. Place this entire structure in the refrigerator overnight to drain excess liquid.
You need to keep Easter under pressure from 8 hours to 2 days
Then we take the Easter out of the refrigerator, turn it over and carefully remove the mold, after which we also carefully remove the gauze. You can decorate Easter with confectionery sprinkles, chopped nuts or chocolate chips.
How to cook cottage cheese Easter without eggs with gelatin and poppy seed filling
If you don’t risk messing with eggs that haven’t been fully cooked, then you can exclude them from the recipe, but still make an equally delicious sweet.
Ingredients:
- Easter uniform
- Cottage cheese – 700 g
- Sugar - 300 g
- Walnuts – 50 g
- Raisins – 50 g
- Poppy – 100 g
- Cream - 100 g
- Milk – 250 ml
- Gelatin - 1 tbsp
- Vanilla sugar - 10 g
- Water - 1/2 cup
Preparation:
1. Pour gelatin into a small bowl and add some water at room temperature. You need literally a couple of fingers thick of water. Stir and leave to swell for 15 minutes.
After it swells, place the bowl in a saucepan with a small amount of water (so that it does not reach the middle of the bowl). Place the pan on low heat and wait until the gelatin dissolves completely. Then immediately remove the pan from the stove.
2. In a separate deep bowl, mix the cream with vanilla sugar and half of the prepared regular sugar. Pour gelatin into it and begin to add cottage cheese in portions, blending it with a blender.
3. Let's move on to the poppy seed filling. The poppy seeds must first be ground in a blender or coffee grinder. For further cooking we need a saucepan. We pour crushed poppy seeds into it, pour milk and add the remaining sugar. Mix everything and put on low heat for 15 minutes. Stir occasionally.
During this time, the milk will completely evaporate and only a sweet sticky poppy mass will remain in the pan.
4. We transfer it to a plate and, until it has cooled down, add the raisins, washed in boiling water and dried with a towel.
There is no need to pre-soak the raisins, the point is that they will absorb all the moisture remaining in the poppy seeds and the filling will acquire the correct consistency
5. Dry the nuts on a baking sheet in the oven, chop them with a knife and mix with poppy seeds.
6. Take the bean bag and place its narrow top on a flat plate. We line the walls of the bean box with wet gauze folded in half.
After lining, there should still be enough gauze hanging from the bean box so that it can completely cover the base of the bean box
7. Place the curd mixture in the pan so that it is filled halfway. Then we place a layer a couple of centimeters thick on the inner walls so that the center of the bean box remains empty. We will put the poppy seed filling there.
8. Fill the resulting cavity with filling. We do this carefully so as not to damage the curd edges.
9. Seal the bean box with the remaining cottage cheese and cover the base with gauze. Then we place a saucer on the base and a liter jar of water on top. And under such oppression, we leave Easter in the refrigerator overnight so that the cottage cheese is compressed and all the excess liquid drains out.
10. The next day we take out the bean bag, carefully open it and remove the gauze.
You need to do this very carefully, do not forget that Easter is filled with filling and it is not as dense as usual
Video about how to cook classic Easter with candied fruits from Yulia Vysotskaya
Fans of Yulia Vysotskaya found her video on how to prepare cottage cheese Easter with cream and candied fruits. The video, as always, is very interesting and informative.
Curd caramel Easter without baking with boiled condensed milk
If you want to diversify your holiday table, you can prepare a wonderful caramel Easter. Caramel flavor is imparted using regular boiled condensed milk. So the recipe doesn't get any more complicated.
Ingredients:
- Butter - 100 g
- Cottage cheese – 300 g
- Sour cream – 100 g
- Boiled condensed milk – 200 g
- Dried apricots – 40 g
- Walnut – 40 g
- Easter box with a volume of 0.5 l
Preparation:
1. Place butter, cottage cheese, sour cream and condensed milk in one bowl and turn everything into a homogeneous mass using a blender.
2. Soak dried apricots in boiling water for 10 minutes, then dry with a paper towel and cut into small pieces.
We dry the walnuts in the oven and also chop them.
Add the crushed ingredients to the curd mass. Mix well.
3. Place the Easter egg with its narrow top on a flat plate and line its walls with damp gauze folded in two layers.
We try to prevent the gauze from forming folds on the walls that will be imprinted on the cottage cheese
4. Cover the base of the Easter egg with gauze and place a jar of water or other suitable container that can press on the curd without touching the walls of the Easter egg. This design should be left in the refrigerator for 12 hours.
Remember to periodically check the Easter and drain the liquid from the bottom plate so that it does not absorb back into the curd
5. After this, turn the Easter over, remove the mold and carefully remove the gauze.
Step-by-step recipe for Easter baking with semolina in the oven
The curd sweetness can also be baked. Of course, you can’t put the bean bag in the oven (if it’s plastic), so we’ll cook it in standard cylindrical molds.
Ingredients:
- Cottage cheese % - 1 kg
- 6 proteins
- 6 yolks
- Sour cream - 1 cup (250 ml)
- High fat cream - 100 ml
- Semolina - 1 tbsp
- Starch - 1 tbsp
- Baking powder - 1 tsp
- Lemon juice - 1 tbsp
- Dried fruits - 100 g
- Sugar - 180 g
- Vanilla sugar, ground nutmeg, cardamom, cinnamon - optional
Preparation:
1. First of all, you need to grind the cottage cheese through a sieve or beat it with a blender, and combine the yolks with half the prepared sugar and beat with a mixer until the mixture becomes white and homogeneous.
After this, add the egg mass to the cottage cheese and mix well.
2. Add sour cream with cream, sifted semolina, baking powder and starch to the curd mass. We also send lemon juice, a couple of packets of vanillin and, if desired, half a teaspoon of nutmeg and cardamom. Mix.
Add cinnamon and dried fruits to the resulting mixture and mix well again.
3. Take the chilled whites, add the remaining sugar and a pinch of salt to them and beat with a mixer at high speed for 10-15 minutes until stable white peaks appear.
4. Place the whipped whites into the curd mass and mix gently with a spoon.
Set aside a third of the whipped egg whites and put them in the refrigerator; we will decorate the finished Easter with this part.
5. Take cylindrical baking pans, line the bottom and sides of the pans with parchment paper and fill them with curd mass to 3/4 of the height. Cover the molds with foil, place them on a baking sheet with high sides and pour regular water into the baking sheet to half its height.
6. Place the baking sheet in the oven, preheated to 180 degrees for 50 minutes, then remove the foil and keep the Easter for another 20 minutes.
Then turn off the oven and leave the baking sheet in it for another 20 minutes.
But that is not all. After removing the pans from the oven, do not remove the Easter eggs for another 30 minutes until they have cooled completely. The curd mass is heavy and may settle if taken out too early
7. When the curd desserts have cooled completely, decorate them with the previously set aside protein glaze.
As you can see, all the recipes are very different and I hope that you liked one of them.
I would like to think that I have dispelled your fears about preparing such a wonderful holiday dish as Easter cottage cheese.
That's all for today, thank you for your attention.
Hello my dear guests. It's time to find a recipe for making cottage cheese Easter at home. The Great Day is coming soon - Orthodox Easter. In 2019 it falls on April 28th.
In our family, we are preparing for this day in full. All traditional holiday attributes must be present on our holiday table - Easter cottage cheese, and colored ones.
We prepare all these Easter dishes with our whole friendly family. Every year I try to find new recipes for traditional Easter dishes. Now I’m sharing my selection with you.
The original form of Easter is a truncated pyramid representing the Holy Sepulcher.
There are two types of Easter preparation: raw and custard. We will look at both methods and you will choose the recipe you like. But first, some general tips:
- It is better to choose cottage cheese that is fresh, dry and homogeneous.
- Before cooking, the cottage cheese is placed under pressure to get rid of excess liquid (put it in a colander or sieve, place it on a pan, cover it with something flat on top and place any weight on it).
- Then you will need to grind it through a sieve two or three times to make it airy.
- For cream or sour cream, take 30% fat, they will whip better.
- Remove the butter from the refrigerator in advance so that it melts and becomes soft.
- Rinse the raisins and leave them to soak for 30 minutes in advance, then rinse them again and dry them on a towel, I use paper ones.
- As a rule, a bean box in the shape of a truncated pyramid is used. But if not, you can take any other form convenient for you. You can even use a flower pot, the main thing is that excess liquid under the load can flow out through the bottom of the mold.
- Easter must be kept under pressure for at least 12 hours in the refrigerator.
Easter without baking - a simple classic recipe
This method is called raw, it is faster to cook. This dessert turns out very tender.
Ingredients:
- Cottage cheese - 500 gr.
- Butter - 200 gr.
- Cream - 150 ml.
- Egg - 2 pcs.
- Raisins - 100 gr.
- Vanilla sugar - 1 teaspoon
1. Separate the yolks and whites. Carefully break the shell in half over the dish and pour the yolk from one half to the other, so the white will flow onto the dish. Set the yolks aside.
2. Mash the yolks with butter.
3. Add grated cottage cheese and mix.
4. Add whipped whites, raisins, cream to the mixture and mix.
5. Place gauze in two layers in the bean bag so that the coloring of the gauze extends beyond the edges.
6. Place the curd mass there, constantly compacting it, then cover the top with gauze.
7. Place something flat on top, and a weight on top (for example, a jar of water) and put it in the refrigerator for 12 hours. Then remove and turn over onto a plate.
The whole batch takes very little time. Isn't it really that complicated?
Cottage cheese Tsarskaya custard
As you can see from the name, this recipe is prepared using the custard method.
Ingredients:
- Cottage cheese - 500 gr.
- Butter - 200 gr.
- Cream - 100 gr.
- Egg yolks - 3 pcs.
- Sugar - 1 glass
- Raisins, almonds (crushed), candied fruits - 1 tablespoon each
- Vanillin - 1 teaspoon
1. Beat egg yolks with sugar, add cream, vanilla sugar and set to simmer. Stir constantly until thickened (about 3 minutes).
2. Add butter to the cottage cheese and mix.
3. Mix raisins, candied fruits and nuts with the mixture.
4. Pour the boiled mixture into it.
5. Cover the pasta box with a double layer of gauze and tightly place the curd mass there.
6. Close the edges, place the weight and put it in the refrigerator for 12 hours.
7. Then turn it over onto a plate, remove the bean bag and gauze, and decorate.
Recipe with boiled condensed milk, raw
Unusual recipe. This Easter can become a decoration for your table.
Ingredients:
- Cottage cheese - 500 gr.
- Sour cream - 200 ml.
- Butter - 150 gr.
- Boiled condensed milk - 200 gr.
- Boiled egg yolk - 2 pcs.
1. Mix butter with sour cream and add egg yolk.
2. Mix cottage cheese with boiled condensed milk.
3. Combine both mixtures and add egg yolk.
4. Mix everything into a homogeneous mass.
5. Place moistened and wrung out gauze into the mold in two layers. And we put a lot of it there.
6. Cover the top with gauze, place the weight in the refrigerator. Deliver after 12 hours. Invert onto a platter and decorate to your liking.
Cottage cheese Easter with custard creme brulee flavor
Here we will need the following products:
- Ryazhenka - 500 ml.
- Kefir - 500 ml.
- Sour cream - 200 ml.
- Egg yolk - 1 pc.
- Powdered sugar - 2.5 tablespoons
- Vanilla sugar - 1 tbsp
1. Mix kefir, fermented baked milk, sour cream and egg yolk.
2. Stirring, cook over low heat until whey appears. And then transfer the mass into gauze (the gauze should be folded in 4 layers) and squeeze out all the whey properly.
3. Add powdered sugar and vanillin and mix.
Video recipe for Easter dessert with chocolate without baking
A very interesting option, the dessert is layered.
Raw cottage cheese Easter without eggs
Ingredients:
- Cottage cheese - 500 gr.
- Sour cream - 200 ml.
- Powdered sugar - 200 gr.
- Butter - 200 gr.
- Vanillin - 1.5 teaspoons
- Raisins - 200 gr.
Preparation:
1. Beat the grated cottage cheese with powdered sugar, sour cream and vanilla.
2. Add soaked raisins and stir.
3. Transfer everything into a mold with gauze, cover the top with oppression, and refrigerate for 10-12 hours.
4. Then invert onto a plate. Easter is ready.
In fact, there is no clearly established framework for Easter cottage cheese recipes. You can add or subtract ingredients and their proportions. The main thing is to follow the basic cooking rules that were described in this article, and then your imagination will tell you.
That's all for now. I look forward to your comments on which recipe you liked. Come visit again.
