Curd Easter: recipe with sour cream

It's hard to imagine Easter holidays without the usual treats. One of these was cottage cheese Easter, which every housewife tried to prepare at least once. If you are not one of them, then by all means join in. We will tell you how to create a tasty, juicy and healthy Easter with your own hands.

Photo: pixabay.com: UGC

Cottage cheese Easter: ingredients, tips

Easter made with cottage cheese is the same emblem of the church holiday as the one cooked with dough. The usual recipe calls for a woody pyramid shape. The letters “XB” and other signs are embossed on its walls.

It is no coincidence that Easter made from cottage cheese has the shape of a truncated pyramid - this symbolizes the Holy Sepulcher. Typically the mold consists of 4 parts connected by wedges. If you don’t have such an Easter egg, it’s not a problem. You can take any dishes of a similar shape.

Easter cake: how to make it yourself?

The Easter cottage cheese recipe requires the following ingredients:

cottage cheese - 0.5 kg;
sour cream 30% - 1 l;
butter - 3 tbsp. l.;
sugar - 100 g;
candied fruits, raisins, nuts - 200 g each;
vanilla sugar - pinches.

You can modify the Easter cottage cheese recipe by adding ingredients such as condensed milk, honey, berries, and almonds.

To get a perfect cottage cheese cake, you need to choose the right ingredients. Pay attention to these tips:

Choose full-fat whole-milk cottage cheese. From such a product the mass will be the most elastic and dense. You can also make Easter from low-fat cottage cheese, but then it will turn out grainy and dry. To make the mass airy, it is better to pass the cottage cheese through a sieve. Experienced housewives do not recommend grinding the product in a meat grinder, otherwise it will turn out viscous.
Making Easter is not complete without fatty sour cream, which does not have to contain excess water. To do this, wrap the product in thick gauze, squeeze and leave under pressure for a couple of hours.
Passover recipes include butter. Like other products, it must have good fat content, at least 82%. To make it, the butter must be softened at room temperature.

Traditional cottage cheese Easter: recipe

Photo: instagram.com/tort_kmv: UGC

Cottage cheese cake, the recipe for which is easy to make, will appeal to the whole family and your guests. Follow the tips and proportions to get a perfect festive dish.

Cottage cheese Easter with sour cream: production

How is Easter cottage cheese prepared? The recipe includes two main production methods - cool and hot. The last one requires more time, since all the ingredients must be heated over a fire without bringing to a boil. Then the mass is placed in molds, after which the Easter curds are left in the cold.

Before you create Easter from cottage cheese, take note of the advice of experienced housewives:

Prepare the form. To easily remove the product later, cover it with moistened gauze. The moisture will help the gauze lie down without wrinkles, then the cake will come out nice and even.
Easter cottage cheese, the recipes of which may vary, must be covered with oppression. Therefore, cover the mold with a board on which you place a heavy object for 12 hours.
Make small Easter meals so you can eat them all at once. Raw food spoils quickly.

Easter recipe with raisins step by step

We will describe a recipe for Easter using cool-made cottage cheese. This product is easier to prepare, faster, and works for everyone without exception. Oh, so create Easter:

Pass the cottage cheese through a fine sieve.
Grind the nuts with a blender, and wash the raisins and candied fruits.
Add sour cream and softened butter.
Add sugar and stir thoroughly.
Add nuts, raisins, if you like candied fruits, then add those too: they will give Easter a unique taste.
Line the mold with moistened gauze.
Lay out the mixture, cover with gauze and place, for example, a jar of water on top.
Refrigerate for 12 hours.

Photo: instagram.com/pauchoksik/?hl=ru: UGC

This will make a delicious Easter cheesecake. The recipe involves the use of a wood mold, the advantage of which is that excess moisture escapes through the prefabricated parts. Therefore, be sure to place a plate under the mold.

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Now you understand how to cook Easter. Don't forget to present the food perfectly. To do this, sprinkle a wide plate with cinnamon, place the cake in the center, and decorate it with mint leaves. This Easter recipe will not require much time, and the main thing is that even an inexperienced housewife will probably succeed.

Eat the treat with jam or honey, or spread a piece on bread. Savory Easter, the recipe for which is listed above, will become a worthy decoration for your table.

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Secrets of a delicious cottage cheese Easter

To make Easter, use full-fat cottage cheese. The standard is homemade.
If the cottage cheese is very dry, first grind it through a sieve (preferably twice) or punch it with a blender.
Raisins are most often used as a filling for Easter. You can also add other chopped dried fruits, candied fruits, any chopped nuts, grated citrus zest. Dried fruits must be soaked in hot water for 10 minutes in advance, squeezed and dried. Determine the amount of filler according to your own taste.
Cottage cheese Easter is made in a special form - pasochnitsa. It must be covered with two layers of gauze and placed on a plate with a huge hole facing up. The prepared curd mass is placed inside the mold.
If you don’t have a bean bag, you can use a plastic bucket with several holes in the bottom or an ordinary colander.
Fold the upper edges of the gauze and place something heavy on top, for example a jar of water. To set, Easter must stand under pressure in the refrigerator for at least 12 hours. You can quietly leave her there for a whole day or even two. Whey will flow evenly into the plate through the lower holes, which must be drained from time to time.

Carefully turn the finished Easter over onto a serving plate and decorate with dried fruits, candied fruits, nuts or confectionery sprinkles.

1. Custard cottage cheese Easter

Ingredients

540 g cottage cheese;
3 egg yolks;
100 g sugar;
100 g butter;
a pinch of vanillin;
100 g heavy cream;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Using a mixer, beat the cottage cheese with the yolks, sugar and softened butter. Transfer the mixture to a saucepan and place over moderate heat. Stirring constantly, heat the mixture until the first bubbles appear, but do not boil.

Add vanillin and, if the mass is not completely homogeneous, beat it with a blender. Place the pan in a container with ice water and, stirring constantly, cool the curd mass. Then put it in the refrigerator for a couple of hours.

Froth the cool cream with a mixer and combine with the curd mass. Add filler and stir. Pour the mixture into the mold and place it under pressure.

Bake some treats 😋

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2. Raw cottage cheese Easter without eggs

Ingredients

120 g fat sour cream;
100 g sugar;
vanilla sugar - to taste;
500 g cottage cheese;
100 g butter;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Dissolve regular and vanilla sugar in sour cream. Mix the mixture with cottage cheese until smooth. Add softened butter and beat with a mixer.

Then add the filler and stir thoroughly. Place the curd mass in the mold and place under pressure.

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3. Raw cottage cheese Easter with eggs

Ingredients

200 g heavy cream;
2 egg yolks;
170 g sugar;
150 g butter;
vanilla sugar - to taste;
400 g cottage cheese;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Using a mixer, bring the cool cream to a creamy state. Separately, start beating the yolks and, without stopping, add half the sugar. Add 1-2 tablespoons of cream to the mixture.

In another container, beat the softened butter with vanilla and the remaining regular sugar. Using a mixer, combine cottage cheese, butter and yolks. Add the cream and beat at low speed until the mixture is smooth.

Add filling to the curd mass. Place it in the mold and place it in the refrigerator under pressure.

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4. Raw cottage cheese Easter with boiled condensed milk

Ingredients

300 g cottage cheese;
200 g boiled condensed milk;
100 g sour cream;
100 g butter;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Beat cottage cheese, condensed milk, sour cream and softened butter with a blender. Add filler and stir. Place the curd mass in the mold and place under pressure.

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5. Raw cottage cheese Easter with condensed milk and snow-white chocolate

Ingredients

100 g snow-white chocolate;
400 g cottage cheese;
200 g condensed milk;
filling (dried fruits, candied fruits, nuts) - optional.

Manufacturing

Melt the chocolate in the microwave or in a water bath. Mix it with cottage cheese and condensed milk and puree with a blender. Add filler if desired. Place the curd mass in the mold and place under pressure.

Try

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6. Custard puff pastry cheese Easter with chocolate

Ingredients

540 g cottage cheese;
3 egg yolks;
100 g sugar;
50 g butter;
30 g snow-white chocolate;
50 g milk chocolate;
60 g dark chocolate;
140 g heavy cream.

Manufacturing

Beat cottage cheese, yolks, sugar and softened butter with a mixer. Transfer the mixture into a saucepan and place on an evenly heated stove. Stirring constantly, bring the mixture until the first bubbles appear, but do not boil. Use a blender if there are any lumps.

Divide the curd mass into three parts, each of which is slightly smaller than the previous one. Add melted snow-white chocolate to a small part, milk chocolate to a medium part, and dark chocolate to a huge part. Place each container of curd mixture in a bowl of ice water and cool, stirring.

Froth the cool cream with a mixer. Distribute the cream into cooled containers and stir. First put the curd mass with snow-white chocolate into the mold, then with milk and dark chocolate. Put Easter under pressure.

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7. Easter cottage cheese with gelatin without oil

Ingredients

10 g gelatin;
250 ml water;
150 g heavy cream;
100 g sugar;
500 g cottage cheese;
filling (dried fruits, candied fruits, nuts) - to taste.

Manufacturing

Soak the gelatin in 200 ml of cool water for 30 minutes, stirring occasionally. Using a mixer, beat the cool cream with half the sugar into a creamy mass. Then beat the cottage cheese, cream and remaining sugar.

Pour the remaining hot water into the gelatin, cool and add to the curd mass along with the filler. Pour the mixture into the mold and place it under pressure.

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8. Raw cottage cheese Easter with cherries

Ingredients

350 g of fresh or frozen pitted cherries;
200 g sugar;
350 g cottage cheese;
150 g butter;
filling (dried fruits, candied fruits, nuts) - optional.

Manufacturing

Place the cherries in a saucepan, add sugar and place over medium heat. Stirring, bring the syrup to a boil. Reduce heat and simmer for 7–10 minutes until thickened. Remove from stove and cool.

Beat the cottage cheese with softened butter with a mixer. Add the cooled cherries and blend again until smooth. Add filler if desired. Pour the mixture into the mold and place it under pressure.

Easter cottage cheese from Olga Syutkina

Olga Syutkina, a historian of Russian cuisine, TV presenter and creator of cookbooks , shares the recipe for Easter cottage cheese, which is prepared in her family every year.

The end of Great Lent is a very difficult period. After all, switching from a diet in which there is practically no protein to classic food is not easy for the body. Naturally, cottage cheese with sugar, sour cream and butter is a high-calorie dish, but it is incomparably lighter than a piece of fried meat. That is why Easter cottage cheese turned out to be a very appropriate dish on the Easter table. But I’ll warn you right away: cottage cheese Easter is a long-term affair, it takes time and patience. Choosing ingredients for cottage cheese Easter

Dairy products: cottage cheese, sour cream and butter

Naturally, it would be better to prepare the cottage cheese for Easter ourselves, but I don’t see anything wrong with purchasing good cottage cheese at the market. Firstly, for Easter cheese, you need to choose low-fat cottage cheese - market traders constantly sell it as low-fat, but this is deceit. It’s just cottage cheese with the least amount of fat, as opposed to fatty cottage cheese, in which layers of cottage cheese can alternate with layers of sour cream. Secondly, the cottage cheese should be moderately dry, it should not be crumbly like cereal - it won’t make an elastic, tender Easter. And third, of course, is the taste - the cottage cheese must be fresh, not over-acidified, without any foreign tastes or odors. Be sure to try before you buy.

In addition, at the market you immediately need to buy fatty, thick, real sour cream - we won’t create Russian Easter using substitutes.

So, cottage cheese and sour cream have been purchased. Butter can be purchased at the store; the fat content of good butter is 82.5%. Shortly before use, it must be removed from the refrigerator so that it warms to room temperature.

I also recommend buying raw eggs for cottage cheese Easter from the store. The explanation for this is the usual - egg factories often and painstakingly carry out sanitary treatments. But before use, of course, the eggs must be thoroughly washed with soap and wiped dry. There is an option - to eat guinea fowl eggs, but since they are slightly smaller than chicken eggs, you need to take not four, but 6 yolks.

Sugar

Do not be alarmed by the huge amount of sweet sand - in fact, it is a preservative, we do not want our Easter to become unfit for consumption in two days. And remember how much sugar you put in when making jam? This doesn’t bother you or stop you. When you add up all the other ingredients, relative to the overall size, it's not all that sweet and spooky.

Nuts

Of all the nuts, almonds are the best. And under no circumstances should you take walnuts - they will give Easter an unpresentable appearance - they will color the cottage cheese lilac.

Herbs, spices and dried fruits

Yes, speaking of color. For the same reason as walnuts, I would not recommend using cinnamon as a flavoring. The color will also turn brown, which is not very beautiful. But vanilla, lemon zest, saffron, ground into dust with sweet sand - this gives an indescribable explosion of both taste and color. Cottage cheese loves all these ingredients very much.

Raisins - the most common light or brown - are soft varieties that are perfect for Easter.

Plus 2 additional items

If you don’t have ordinary honey gauze, take care of it in advance - buy it at the pharmacy and wash 1.5 meters with soap, or better yet, boil it. And buy a pasocnitsa (a special collapsible form made of plastic or wood). Such forms are sold in church shops, and the most common ones can also be found in hypermarkets.

Recipe for cottage cheese Easter from Olga Syutkina

0.5 kg cottage cheese
400 g sweet sand
300 g sour cream
250 g butter
4 yolks
almonds
raisin
vanilla
lemon/orange or lime
a few threads of saffron

1. Moisten clean gauze with water, squeeze firmly and line a colander with it in two layers. Place the cottage cheese in a colander, smooth it out, and cover with the ends of the gauze. Place a small flat plate on top and place pressure - for example, a jar of water, or a bowl with a lid. Place this entire complex system in a bowl (the whey will drain there) and put it in the refrigerator for 24 hours. Savory Easter is not a frisky affair.

2. The next day, when all the products have been purchased and prepared, you can begin production.
Grind the saffron with a pinch of sweet sand into dust.

3. Rinse and dry the raisins. Chop the nuts with a knife. Rinse the lemon (I cook with it most often) with a brush and remove the zest.

4. Rub the cottage cheese through a sieve twice. It is more convenient to do this with a wooden spoon. I don’t recommend grinding through a meat grinder - the curd mass will become viscous, and we need to add tenderness.

5. Separate the yolks from the whites and carefully grind with half the sweet sand.

6. Grind the butter at room temperature with the 2nd half of the sugar.

7. Combine all ingredients and mix until smooth.

8. Line the mold ( pasochnitsa ) with damp, unstained gauze and transfer the curd mass. Tap the mold on the table - this will remove any air bubbles and the curd will lie more evenly. Cover with the ends of gauze, try to put a little pressure on top and put it in a cold space. If you don’t have a bean bag, don’t worry, you can put the cottage cheese, for example, in a colander. This does not affect the taste of Easter at all.

That's all, you can breathe freely. The cottage cheese Easter will be ready the next day. All you have to do is release it from the mold and place it on a dish. And decoration is a matter of imagination.

We sometimes understand differently what Easter is (as a dish). Historically, cottage cheese Easter was present for a long time only in the central and northern regions of Russia. Maybe this is due to the climate, maybe it’s just tradition - after all, cottage cheese as a gastronomic product was made mainly only in these regions. And in the southern (also Orthodox) Russian and Ukrainian regions Easter is still called Easter cake.

Cottage cheese and sour cream Easter with condensed milk

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Sour cream – 400 g

Butter – 150 g (softened)

Cottage cheese – 400 g

Condensed milk – 1/2 can

Lemon juice – 1 tablespoon

Sugar – 7 teaspoons

Candied fruits – 1-2 tablespoons

You'll never guess in real life that it's made from cottage cheese! Easter comes out very warm and fragrant, with a balanced sweet and sour taste.

35 minutes Serves 3 Easy

The bright Orthodox holiday of Easter is just around the corner!
I tried cottage cheese and sour cream Easter with condensed milk from a friend. You'll never guess in real life that it's made from cottage cheese! Easter comes out very warm and fragrant, with a balanced sweet and sour taste. It is better to take full-fat sour cream, because it will be thicker and the Easter will not turn out loose. Add fillers at your own discretion. I'm sharing the recipe. Help yourself!

Step by step recipe

Wash the raisins well, soak in warm water, and set aside for now.

Place 400 g of cottage cheese in a deep bowl, crush with a fork so that there are no lumps. Add cream and sour cream mixture, stir. (If you don’t like it when there are lumps in the cottage cheese, grind the cottage cheese through a sieve, beat with a blender or pass through a meat grinder).

Add half a can of condensed milk to the resulting mixture and mix well.

Add 1 tablespoon of freshly squeezed lemon juice (for more taste, you can add the zest of half a lemon, but not the white skin, because it will give a bitter taste), stir. Test the mixture and add sugar to your own taste. If the mixture is very sweet, add more lemon juice. Vary the taste. Then add the raisins, washed and soaked in water in advance (the raisins must be squeezed out and dried beforehand). Mix everything well.

Prepare the bean box, wash it, line it with gauze, laid out in 2-3 layers (so that the finished cottage cheese Easter can simply be pulled out and retain its original shape, line the bean box with slightly moistened gauze). When lining the gauze, make sure that the edges of the gauze hang down. Place the sour cream and curd mixture with raisins into the pan (put a plate under the pan to collect excess water). Advice: if you didn’t get a pasochka, you can use a new flower pot for Easter cooking or different culinary forms of similar geometry.

Cover the cottage cheese Easter with the remaining corners of moistened gauze. Place a weight on top of the mold. Place the curd and sour cream Easter with condensed milk in a cold space overnight (that is, in the dark) (you can put it in the refrigerator).

Take out the bean bag, unfold the corners of the gauze, throw the curd and sour cream Easter with raisins and condensed milk onto a flat dish. Decorate Easter with candied fruits at your own discretion. I had enough imagination for such cute candied fruit flowers.