Custard curd Easter

Saturday, April 15, 2017

Don’t worry if you haven’t had time to make cottage cheese Easter yet - I have the newest recipe for you. Now I propose to try custard cottage cheese Easter with raisins and dried apricots. This is an ordinary, but very tasty festive dessert that can decorate your Easter table tomorrow!

All products for custard Easter must be of good quality, and cottage cheese, butter and sour cream must be fatty. Instead (or together) of dried apricots and raisins, you can use the same amount of other dried fruits or nuts. Prunes, dates, candied fruits, dried cranberries or cherries are excellent. From the nuts, choose those that you love most - almonds, walnuts, hazelnuts, cashews and others.

If you don’t have a special bean bag (like me), you can use a plastic bucket from store-bought mayonnaise or ice cream, or a new flower pot. Just make holes in the bottom so that the liquid flows out through the holes. And so that the whey does not absorb back into the gauze and Easter, put a couple of ribbed pencils on the dish, and then place the form on them. Alternatively, a sieve or colander would also do – you’d want to amuse the family, right?

Ingredients:

Making a dish step by step:

The recipe for custard cottage cheese Easter includes the following ingredients: full-fat cottage cheese (I use 9% fat content), full-fat sour cream (I use 26% fat content), medium-sized chicken eggs (45-50 grams each), sweet sand, butter (at least the fat content 72%), vanilla sugar (can be replaced with the same amount of granulated sugar and a pinch of vanillin), lemon zest from half a lemon, also dried apricots and raisins as fillers.

We definitely rub the cottage cheese through a sieve so that it becomes as airy and homogeneous as possible. Alternatively, you can punch it with an immersion blender to get rid of possible lumps.

Transfer the pureed cottage cheese into a suitable sized pan (preferably with a thick bottom).

Break the chicken eggs into a separate container, add sweet sand and vanilla sugar.

Beat everything briefly with a mixer or whisk until the mass becomes more homogeneous and the sugar is virtually completely dissolved.

Pour the sweet egg mixture into the pan with the cottage cheese. We also put rich sour cream and soft butter there (take it out of the refrigerator in advance and leave it on the table).

Mix everything and place the dishes on medium heat.

With constant (this is very important!) stirring, heat the mixture until the first gurgle. In other words, we need to brew the curd base without bringing it to a boil. The mass will liquefy evenly and eventually the mixture will become like very watery sour cream. Don't stop stirring! As soon as you see the first gurgle, immediately remove the dishes from the stove.

To the still hot custard curd base, add the zest of half a lemon, which must be chopped on a small grater. Citrus zest is a natural flavoring that can be omitted if desired, but I strongly advise you not to abuse this ingredient. Mix everything. Next, you need to completely cool and even cool the curd mass. To do this, I personally fill the sink with cool water and place the dishes in it. Stirring from time to time, I ensure that the consistency cools completely, then I put it in the refrigerator for half an hour.

In the meantime, prepare the fillings for the custard cottage cheese Easter. I now have dried apricots and seedless raisins that need to be washed and dried. Cut dried apricots into small cubes.

When the custard base for cottage cheese Easter cools, it will thicken and the mixture will become like medium-fat sour cream.

Add raisins and dried apricots to the curd mixture, mix everything.

The preparation for the custard cottage cheese Easter is ready.

Now we will need a bean bag or a plastic jar with holes (no more than 1 liter in volume, but preferably 750 ml). Dimensions of my bean bag: bottom base 12x12 cm, top base 6x6 cm, height 12 cm. Place the bean box on a flat plate, line it with moistened gauze in 2 layers, trying not to create folds.

We transfer the custard curd mass with raisins and dried apricots into the pan, then carefully level it with a spoon or spatula.

Carefully fold the edges of the gauze over the curd base. As you can see from the photo, the serum has already begun to drain. We put the system in the refrigerator for an hour, during which we salt the whey several times.

After this, you can place pressure on the future custard Easter to speed up its compaction. We put something flat of a suitable shape on the gauze, and put something heavy on top - this is a load. Place the mixture in the refrigerator for at least 12-14 hours, while occasionally draining the liquid that has formed on the plate. I must say that during this Easter season quite a lot of whey is separated, so it is important to pour out the whey from time to time.

Easter “Royal” custard

Turkey with pumpkin in the oven

Pie for tea. Jellied lavash pie with cottage cheese

Cupcake “Zebra”

Potatoes with mushrooms in the oven. Potato Casserole / Gratin

Apple Pie with Sour Cream

Easter

Ingredients

cottage cheese (fat)	500 g
egg yolks	3-4 pieces (or 2-3 eggs)
sour cream	200 g
butter (room temperature)	100 g
sugar	100 g
vanilla sugar	1 tsp (or 1 tsp vanilla extract)
raisin	80 g
nuts (almonds or crushed peeled almonds, hazelnuts, cashews, etc.)	50 g

general information

Total production time

24 h

Active production time

50 minutes

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Wash the raisins, pour boiling water over them and leave for 20 minutes.

Drain the water and dry the raisins on a cardboard towel.
Rub the cottage cheese through a sieve (you can pass it through a meat grinder twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well.

Add diced butter.

And beat the curd mass with a mixer until fluffy and smooth.

Pour the curd mixture into a thick-walled saucepan.
Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

At first the mass will be thick, but the more you heat it, the more watery it will become - this is normal.
The curd mass must not be boiled; it is only necessary to bring it until it begins to boil.

When the first signs of boiling occur, remove the pan from the heat, place in a bowl of cool water (you can add ice cubes to the bowl) and stir until it cools completely.
Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins and nuts to the cooled curd mass.

And mix well.

Cover the bean bag with gauze soaked in water and folded in 2 layers.
Place the curd mixture in a bowl.

Advice

Instead of a bean bag, you can put the curd mass in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press the Easter with pressure and put it in the refrigerator for 1-2 days.
The beaker must be placed in a plate so that the whey can drain into it.

Carefully release the finished Easter from the bean bag, unwrap the gauze and place on a dish.
Easter, if desired, decorate with candied fruits, raisins or marmalade.

Happy Holy Resurrection of Christ!

We also created a Telegram channel. Join and share with friends!

Custard curd Easter

There are many recipes for making cottage cheese Easter. Easter is prepared using the raw and custard method. We offer you a recipe for baked cottage cheese Easter with nuts and raisins.

Products
Cottage cheese – 1 kg
Butter – 150 g
Sugar – 200 g
Sour cream – 250 g
Testicles – 3 pcs.
Almonds – 100 g
Raisins – 150 g
Candied fruits – 100 g
Vanilla sugar – 2 teaspoons
Salt - a pinch
Lemon zest - optional

We prepare products for cottage cheese Easter prepared using the custard method.

How to prepare custard cottage cheese Easter with nuts and raisins:

Rub 1 kilogram of cottage cheese through a sieve.

Add a pinch of salt, 200 grams of sugar. Mix well with a mixer at low speed or by hand. Continuing to grind, add 150 grams of soft butter and 250 grams of sour cream.

From time to time we remove the curd mass from the walls of the bowl. Continuing to grind, add 3 eggs one at a time.

Carefully rub the mass for 3-4 minutes. Transfer the resulting curd mass into a saucepan with thick walls and, constantly rubbing, heat over medium heat until the first bubbles appear. Don't boil!

Custard cottage cheese Easter - recipe with photos and videos

How to cook: Custard cottage cheese Easter - recipe and tips from Grandmother Emma

There are many recipes for making cottage cheese Easter. Easter is prepared using the raw and custard method. We offer you a recipe for cottage cheese custard nut-raisin Easter.

Ingredients

Cottage cheese – 1 kilogram
Butter – 150 g
Sugar – 200 gr
Sour cream – 250 gr
Eggs – 3 pieces
Almonds – 100 gr
Raisins – 150 gr
Candied fruits – 100 gr
Vanilla sugar – 2 teaspoons
Salt - a pinch
Lemon zest - optional

Step-by-step recipe for making: Custard cottage cheese Easter

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Finish photo – Custard cottage cheese Easter

Recipe reviews – Custard cottage cheese Easter

The Easter table should be decorated with three dishes: colored eggs, Easter cake, Easter custard, the recipe for which I still have from my grandmother. But the form broke, and I didn’t want to create Easter without it. And here in the video is such beauty - from a flower pot! Thanks for the tip. This year my table will, after all, be decorated with Easter custard cheese. According to grandma's recipe, but with your thoughts.

The Easter custard recipe presented in your catalog forced me to start cooking. I didn’t even think about how easy it could be to create a gastronomic masterpiece. My wife was taken aback by my cooking skills. Now I will be on duty for such delicacies, so my wife and kids decided. All my warm wishes are addressed to you. You are a master of your own craft. There are not many such people, give your warmth to those around you. Peace to your home.

A breathtakingly fascinating video series of Easter custard cottage cheese recipe in your execution. Adding sour cream turned the dough into pure tenderness. The idea of a flower pot solved my problems with the lack of shape. It didn’t stick, I didn’t have to tear it off, as often happens to me. I advise all housewives I know to attend your virtual academy. I often look at the baking section. You taught me how to bake shortbread.

Good day! I came across a video of Easter custard cottage cheese recipe from your delicious website. I have never prepared such a delicacy as custard Easter before. Looking at you, I dared to pamper my family. Tasty, original, economical. I thank you souls. I will constantly log in, view new items, and gain knowledge. I would like to wish you current strength and energy. Continue to amuse fans of your talent.

Custard Easter cottage cheese seemed very difficult to make to me. Its recipe is somewhat confusing. But in the video with Grandma Emma, I began to create it step by step: they rub the cottage cheese through a sieve - I rub it, she grinds the mass - and so do I. I was especially afraid that the mixture would burn and so many goods would be spoiled. But everything turned out like in a movie. And the family devoured the new dish faster than other Easter delicacies.

Custard cottage cheese Easter recipe, which can be found on your website, caught my eye by chance. Previously, I spent hours finding Easter custard recipes on other portals, but they didn’t suit me. I liked this one. I did it and liked it. Divine with candied fruits. I have never kneaded the dough before heating it. From now on I will create strictly according to the annotation shown by you. Photos with a detailed description helped me complete the task even more. All my friends have already followed my example. We are waiting for the newest, most pressing releases.

About three years ago I mastered baking Easter cakes; I have my own signature recipe, which I share with all my friends. At one point, one of them said that what I call Easter is not Easter at all, but Easter cake. And Easter is made from cottage cheese. None of my friends gave me a hint for the cottage cheese Easter recipe: don’t mess around, it won’t work anyway, and there’s no shape. It’s great that I didn’t give up and looked at culinary.ru. The good sorceress Grandma Emma found a form for me, showed me the recipe, and taught me how to decorate. My cottage cheese custard Easter was a great success.

Everything on the Easter table is symbolic: the Easter cottage cheese in the form of a pyramid is a sign of the Holy Sepulcher, from which He rose. Therefore, on Easter Sunday there must be Easter custard on the table. Recipes can be different: the most crucial moment is heating over a fire, you need to stir constantly and wait for the first bubbles. I found this out from the video. And for the first time my Easter burned on fire. Now I’m waiting for the new Sunday of Christ, Easter custard will certainly be on our table.

It’s not difficult to find a recipe for making cottage cheese Easter: websites, newspapers, magazines, friends - everyone says that their recipe is the best. And I believe that even the best recipe is not a guarantee that it will turn out delicious. Personally, I’ve already screwed up three Easters and gave up on this losing cause until I went through the entire manufacturing process with Grandma Emma on video. She calmly says that you need to create - and everything comes out by itself. This year, my family finally realized that Easter cottage cheese is a finger-licking treat.

My granddaughter and I found out how Easter custard is prepared. The recipe was found on a cooking video. The granddaughter spent a long time memorizing how much butter, eggs and sugar was needed for Easter. But all this information flew out of her head. But when the ready-made Easter cottage cheese custard appeared on the table and my granddaughter began to decorate it, I simply gasped: berry to berry, candied fruit to candied fruit, from memory she laid out the same ornament as in the video!

Hello! I would like to thank you for the wonderful recipe for making cottage cheese Easter. For the first time in my life I made such a treat yesterday. Inspired by the incredible fortune of the first batch, I immediately began the second batch for my mother and grandmother. For the first time we tried this type of Easter cake. Especially, it's finger licking good. Now this Easter cottage cheese will become the main dish of the festive home table. Health to you and your team.

I found a lot of videos on the Internet about Easter custard cottage cheese. But your website’s Easter cottage cheese recipe inspired me. It turned out amazing. Adding lemon zest gave off an incredible smell. I will continue to cook according to your advice. Thank you.

My thanks to your entire culinary family for starting this website. This is a reference book for beginning chefs. It was easy for me to learn unique wisdom from the advice of the wisest, most experienced grandmother Emma. I enjoyed the recipe called Easter cottage cheese custard. Quick to prepare, affordable ingredients, great taste. Fortune, prosperity, prosperity.

My entire family is grateful to you for the idea of the Easter Custard Custard Dessert. My daughter and I spent useful time in the kitchen. We are glad to see the emergence of a new, branded sweet for the bright Easter day. I recommended my friends to join the countless guests of your resource.

Once, a master I knew gave me a real bean box: made of wood, with crosses and XB signs on the edges. And I thought that Easter cottage cheese custard, the recipe for which I read in an Orthodox newspaper, would be ready without any problems. No such luck: my Easter fell apart, I cooked it raw, I thought it would be simpler. Now I found a cooking video on how to prepare Easter cottage cheese custard: nothing complicated, I’ll definitely try it this year.