Cottage cheese Easter without raw eggs. Cottage cheese Easter without eggs with condensed milk

The Easter table is set according to church canons. Kulich, cottage cheese Easter and painted eggs- obligatory dishes that carry a sacred meaning. Easter is traditionally decorated in the form of a truncated pyramid to recall Mount Golgotha, on which stood the cross with the crucified Christ. The sweet taste is a kind of symbol; it is intended to testify to the solemn joy of the Resurrection. By classic recipe Cottage cheese Easter without eggs is being prepared. But only high quality is used natural cottage cheese. Naturally, the cottage cheese must be fresh.

TIME: 12 hours

Easy

Servings: 4

Ingredients

cottage cheese - 700 g;
sour cream - 250 g;
butter 82% - 180 g;
dried raisins - 30 g;
sugar - 2/3 tbsp.;
vanilla sugar - 1 sachet.

Preparation

For a raw delicacy you will need the best fatty cottage cheese, which does not have a sour taste. If you got a quality homemade cottage cheese, then the amount of sugar can be reduced to a minimum, limiting yourself to a couple of packets of vanilla sugar.

Beat the cottage cheese with a blender at minimum speed for 3-4 minutes. The mass turns into a tender substance resembling heavy cream. Increasing the speed can ruin the dish, as the curds will separate into watery liquid and lumpy curds.

The butter briquette must be removed from the refrigerator in advance; only soft butter is added to the cottage cheese. Under no circumstances should margarine be substituted for butter.

They add sugar, focusing on their personal attitude to the concept of “sweetness.” But keep in mind that the raisins in Easter will also be sweet.

Add thick homemade sour cream.

Beat Easter with a blender at the lowest speed. The blender should move in a circle, capturing the lower curd layers. Beating time – 2-3 minutes. If you don’t have a blender or mixer at hand, take an iron sieve with small cells. Dairy products - cottage cheese, butter and sour cream - are rubbed through it.

Raisins are washed and dried with a paper towel to remove excess liquid. You can steam raisins in boiling water for two minutes. Throw into the curd mass. Add vanilla sugar or vanillin, take four times less vanillin. Without this spice, Easter cottage cheese will lose some of its delicate charm. Stir the mixture with a spoon, the grains of vanilla sugar will dissolve perfectly without the use of a blender.

Line a springform pan or colander with a single layer of gauze and transfer the curd mass. Gauze is needed so that the relief design is clearly imprinted on the sides of the Easter.

The edges of the gauze cloth are connected so that the cottage cheese is completely covered with the cloth. Easter is covered with a tea saucer and a weight is placed on top. Small clean pebbles or a weighty but small saucer can serve as a load.

Easter is placed in the refrigerator for 8-12 hours. Periodically pour out the liquid that accumulates in the plate. Usually vanilla Easter is placed in the refrigerator overnight; by morning it becomes quite dense.

Turn the cottage cheese Easter over onto a plate, remove the springform pan, unwrap the cheesecloth, and admire the finished dish. This is how you get raw cottage cheese Easter without eggs and without baking. Raw dish You need to have time to eat it in 2-3 days, and boiled Easter can be stored for up to 5 days.

Cooking tips

If you plan to prepare a version of a boiled dish with eggs, you should mix beaten chicken eggs with pureed cottage cheese, sour cream and sugar. Boil the mixture in a water bath for 15-20 minutes, stirring constantly. Then leave to cool and shape as indicated in the recipe above.
Instead of raisins curd dessert add crushed dried fruits to taste.

Each festive Easter table is full of different goodies, which people who have undergone a strict forty-day fast enjoy with pleasure. But the main dish on this table is always Easter - after all, it is a symbol of a bright holiday that instills hope, joy and happiness in people. In this article we will tell you how to cook cottage cheese Easter at home.

At Easter, every family paints eggs and bakes Easter cakes. The tradition of doing this is repeated every year, as it is well known even to children. But where did the custom of preparing Easter from curd mass come from?

Not in every home you can find Easter cottage cheese on the holiday table, although in fact this particular dish is the “blessed food” that must be used to break the fast after Lent. Cottage cheese cake acquired such significance thanks to its main ingredient. The fact is that cottage cheese has been considered a sacred food for the Slavs since ancient times.

People believed that this product symbolized fertility and the worship of its deities. They understood how healthy cottage cheese is and how difficult it is to get it from milk, so they allowed themselves to eat it only once a year on Easter.
It was mixed with butter, sugar and sour cream, which were considered the highest gifts of nature and an unaffordable luxury for a common man working on the land.
After Christianity was adopted in the 10th century, cottage cheese lost its sacred meaning, so Easter eggs began to be prepared from it more often.

Let us note that until the 18th century, in the minds of people, cottage cheese was a liquid fermented milk mass that was prepared by the entire village. First, people collected sour milk and then fermented it. Hard cottage cheese began to be used only in the middle of the 18th century. In addition to butter, eggs and sour cream, they began to add various overseas products, which included:

Nuts
Candied fruit
Dried fruits
Spices

Very important point in preparation holiday dish there was a choice molds for cottage cheese Easter– a special sandbox in the form of a truncated pyramid. It symbolizes Golgotha and the pursuit of perfection. According to numerous Christian theories, Easter cottage cheese, which has this shape, attracts God's grace to the family and concentrates positive energy.

In this article we will introduce you to several original recipes preparations cottage cheese Easter without baking, which you can prepare for everyone’s favorite spring holiday - the Resurrection of Jesus Christ.

Cottage cheese Easter: recipes with photos

The process of preparing cottage cheese Easter will depend on what type holiday dessert you want to cook. There are three ways:

Can be cooked raw cottage cheese Easter:

Grind the curd mass thoroughly so that there are no lumps - this is the most important and time-consuming process. The resulting cottage cheese should be small, crumbly, but soft.
Mix the finished grated cottage cheese with the remaining ingredients in the correct sequence.

Prepare Custard cottage cheese Easter according to this recipe:

Mix all the ingredients for the dish into a single mass and compress them.
Put the curd mixture on the fire and boil everything for an hour. You can cook this cottage cheese Easter in a slow cooker.

Prepare cottage cheese Easter in the oven(confectionery method):

Mix all ingredients for Easter in one container
Place the prepared, thoroughly pureed mixture in the oven to bake.

Note that the most healthy and nutritious option for preparing cottage cheese Easter is raw, because in this case the cottage cheese retains all its properties.

Now let's consider step by step how to cook different types cottage cheese Easter.

Recipes for raw curd Easter

In fact, the technology for preparing raw cottage cheese Easter is the same, only the quantity and composition of the ingredients changes. Let us characterize the main features of the cooking process wet easter from cottage cheese:

Cottage cheese should be low-fat (it is best to use a low-fat product) and grainy. It must be ground through a sieve in a separate container.
The next important step is to add to the cottage cheese first only:

Powdered sugar
Butter
Sour cream

In a separate container, use a mixer or a simple hand whisk to beat the eggs and sugar to form a light, thick paste.
Combine two pieces (curd mass and egg-sugar mass) into a single dough. Add spices and dried fruits for the Easter curd filling.
Place the finished curd dough in gauze, and then in a special collapsible plastic or wooden bean bag, on the side parts of which there are images of a cross, the letters “XB”, floral patterns, and so on.
Some kind of pressure is always placed on the pascha, and then the paskha is taken to a cold place, where it must remain for 12 hours.
Before serving Easter to the table, it needs to be sprinkled powdered sugar, chocolate chips, mint leaves, berries and other confectionery auxiliary products.

Now let’s figure out in what quantity and in what sequence you need to mix the ingredients together in order to prepare different types of raw curd Easter.

Curd Easter with candied fruits and nuts

You will need 1.5 kg of low-fat cottage cheese
1 kg lightly melted butter
Powdered sugar (2-3 cups)
Half a cup of low-fat sour cream, which is recommended to be pressed to drain excess liquid
4-5 chicken eggs(you can only use yolks)
Vanilla sugar (1 sachet)
100-150 g candied fruits
1-1.5 cups shelled nuts (we recommend using toasted almonds)

Add candied fruits and nuts at the very end, when you start placing the curd mass in cheesecloth. The main thing here is to carefully ensure that these ingredients are evenly mixed with the cottage cheese. Instead of raisins, you can use marmalade, chocolate candies, raisins, prunes and other confectionery products.

Cottage cheese Easter without eggs

Instead of eggs, you can use gelatin in the process of preparing raw cottage cheese Easter. The result is a very tasty and unusual dessert. Below is a list of ingredients for cottage cheese Easter with raisins without eggs:

5 tablespoons low-fat sour cream
10 g vanilla sugar
3 tablespoons sugar or powdered sugar
One teaspoon lemon juice

All the above ingredients must be mixed into a single mass.

One tablespoon of gelatin, which needs to be soaked in cold water, then melt in a water bath and cool
450 g low-fat cottage cheese, which needs to be ground through a sieve
50 g raisins, which must be steamed in boiling water

At this stage, all ingredients need to be mixed together, placed in cheesecloth and then in a sandbox. Cool the Easter in the refrigerator for several hours (it is recommended to leave it in a cool place for 10-12 hours).

Chocolate curd Easter

Do you want to surprise your guests at Easter? We invite you to prepare an exquisite, very tender and tasty chocolate curd Easter, which will delight all sweet tooths and dessert lovers. To prepare it, you will need the standard ingredients for this dish, as well as dark chocolate in the following quantities:

60 g butter
250 ml low-fat whipping cream
200 g dark chocolate (about two bars)

If you don't like dark chocolate, you can use both white and milk chocolate.

40 g powdered sugar
300 g cottage cheese

How to make chocolate curd Easter:

First do chocolate ganache(melt chocolate in hot cream)
Prepare the curd mass according to any scheme from the above recipes
Mix the two mixtures into one, and then place it in gauze, in a bean bag, under pressure and in the refrigerator

Cottage cheese Easter layers

There is nothing complicated in preparing puff pastry cheese Easter. All you need to do:

Prepare pure curd mass according to any of the recipes presented above.
Prepare chocolate curd mixture.
Prepare candied fruits, nuts and dried fruits if you want to use them.
Fold the Easter in gauze and then in the sandbox. It is best to line the sandbox itself with gauze, and then pour the dough into it in portions - first white, then chocolate. So, gradually add the dough in a checkerboard pattern so that as a result your Easter looks like a puff pastry.

Recipe for boiled cottage cheese Easter

Boiled cottage cheese Easter is more delicate in taste than raw, but less healthy. The most popular of these boiled Easter desserts is Easter cottage cheese “Tsarskaya”. To prepare it, you will need:

Half a kilo of cottage cheese
4 egg yolks
200 g low-fat sour cream
100 g melted butter
100 g sugar or powdered sugar
1 teaspoon vanilla sugar or pure vanilla
80 g each of raisins and almonds ( Walnut will do too)

Making dough from these ingredients is easy. You just need to mix all the ingredients together into a single mass, which you need to pour into a pan and put on medium heat. The curd mass should not boil. You need to remove it from the heat at the moment when it just starts to boil.

Baked cottage cheese Easter recipe

If you decide to bake cottage cheese Easter with dried apricots, then you need to know a few nuances:

In the oven in which you will bake Easter, there should be a baking sheet with water. This is necessary so that the cheese mass is soft and airy.
Curd Easter should be baked at 160 degrees for 90 minutes. Do not open the oven door frequently.
You cannot add a lot of dried apricots to the Easter cottage cheese that you want to bake, as this will only interfere with its baking.
Brush the top of the Easter with milk so that it does not harden, but acquires a beautiful golden color.

The preparation of dough for this Easter is the same as for raw and boiled. The only thing that is recommended is to purchase a special gastronorm container, similar to an Easter box, since you cannot bake Easter in the oven in wooden and plastic forms.

Let your Easter holiday be solemnly decorated with cottage cheese Easter. It doesn’t matter what recipe you use, the main thing is to think about the bright, kind, good things during the cooking process, so that your dish is filled with love and turns out very tasty.

Video: “How to prepare cottage cheese Easter?”

I've been looking for a very long time good recipe cottage cheese Easter without using yolks/ raw eggs(well, I can’t calmly eat them, much less give them to children!) and finally found it in one of the women’s magazines. There are still eggs in this recipe, but they disappear here heat treatment and I don't have to worry about the presence of dangerous bacteria. The pasochka turns out very tasty, we ate it literally in one sitting and I didn’t even have time to take photos as a souvenir. The recipe is not difficult to execute, but you will have to prepare this dish at least the evening before the great bright holiday (otherwise the Easter cottage cheese simply will not have time to settle, it needs at least 12 hours).

So, from the products we will need: 450 g (or a standard large store-bought tub) of cottage cheese, 100 ml of cream of any fat content, 100 g of soft butter, 2 eggs, 4 large tablespoons of sugar, a little vanilla, raisins, dried apricots and other dried fruits to taste (you need to take at least 50 g of dried fruits, but I took more, they definitely won’t hurt).

From the “non-products” we will need three simple devices: a large sieve, gauze and a special mold for curd paskas. To be honest, I did it without a mold, I simply don’t have one and didn’t have time to buy one, so I took an empty sour cream cup instead and pierced a hole there to drain the liquid.

And now step by step preparation:

1. Unpack the cottage cheese, wrap it in gauze and thoroughly squeeze out all the excess liquid. I was surprised that at least half a shot of liquid leaked out of the seemingly dry curd. We don’t need whey, you can use it for other culinary purposes, and the squeezed cottage cheese must be rubbed through a sieve twice, so its structure will be more uniform.

3. Now let’s take care of the eggs - break them into a small saucepan, pour in the cream, put on low heat and cook with constant stirring until thickened (I got a kind of yellow soufflé). Make sure the eggs don't burn.

4. And now the final stage: pour eggs into the curd mass, mix in our pre-washed and soaked dried fruits, put them in gauze, put them in a mold, put a press on top (I used a jar of water) and put them in the refrigerator to infuse. Please note that excess liquid must drain, so there must be a hole in the mold.

5. After the required 12 hours, we take our beautiful Easter out of the refrigerator, carefully transfer it to a plate and decorate it to your liking. You can lay it out with candied fruits or raisins, sprinkle grated chocolate or coconut flakes, pour chocolate on it, make inscriptions, in general, as your heart desires!

Try making this Easter cottage cheese recipe, I’m sure your whole family will definitely love it!

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 on room temperature so that 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 three-liter jar with water, closed 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,

Cottage cheese Easter is one of the main dishes for 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 almonds or walnuts hot water and forget for about 20 minutes. As time passes, 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). Grate the lemon or orange zest on a fine grater, without touching the white part or finished product it 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 I have a lot of recipes in my piggy bank 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 curd mass and mix everything into one 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. Let's leave it in the refrigerator overnight, sweets in the morning and delicate dish 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

It's more of a dessert than classic easter, but it also has a place to be. 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 the old days, none festive table couldn't do 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.