Boiled Easter "Favorite" (master class)

Category: Easter
Boiled Easter Favorite (master class)

Ingredients

For Easter 2:
Curd 9% -18% 1 kg
Sour cream 20% 1.5 stack.
Sugar 1 stack.
Butter 150-200 g
Yolks 5 pieces.
Salt pinch
Vanilla sugar 2-4 tsp
Raisins 1 stack.
Marmalade, sprinkling,
chocolate drops for decoration
1 cup = 200 ml

Cooking method

  • I have been preparing this Easter every year for about 15 years. The recipe from the “Friend of the House” newspaper I liked first of all because it is cooked. That is, there is no need to fear for the quality of cottage cheese and eggs. And it keeps longer raw.
  • In addition, you can change the amount of ingredients (take more or less sugar, eggs, butter). And you can take the cottage cheese that is at hand. (And in the late 90s, that mattered.)
  • The taste is excellent! Easter is tender, moderately sweet, tastier than any cream. Perfectly spreads on cake slices.
  • Surprisingly, it is liked even by those who do not like sweet cottage cheese.
  • I suggest you try and evaluate for yourself.
  • COOKING.
  • Preparation of ingredients.
  • 1. Wash the raisins. (Then there will be no time to deal with them.)
  • 2. You can take any curd: market, store and even curd product.
  • I will definitely rub it. This can be done through a strainer / colander. Here it is.
  • Boiled Easter Favorite (master class)
  • Or, which is much faster, I put it in a chopper bowl (from a blender, a combine) and bring it to a homogeneous pasty consistency. I transfer it to the pan in which I am going to cook Easter.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • 3. Separate the yolks from the proteins (I then use proteins for meringues). I stir it with a hand whisk.
  • Boiled Easter Favorite (master class)
  • I add to the curd. I put sour cream and vanilla sugar there. I mix everything with a whisk.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • 4. In parallel with this, I put a ladle on the stove, put pieces of butter in it and melt it. (Take more or less butter, focusing on the fat content of the cottage cheese. But remember that the strength of Easter and its fast solidification depends to a greater extent on the oil.)
  • Pour sugar into hot oil and stir until almost dissolved.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • 5. Pour hot butter and sugar into the curd mixture. Gently mix it in until smooth.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • It turns out a mass similar in consistency to custard.
  • Boiled Easter Favorite (master class)
  • Cooking.
  • I put the pan on the stove, first on medium heat, then I reduce it. (My electric stove has 9 heating levels, first I put it on the 7th level, after 5 minutes I reduce it to the 5th.)
  • After reducing the heating (that is, after 5 minutes), I do not leave the stove, I stir the mass about every 7-8 seconds.
  • After about 7-10 minutes, bubbles should appear on the surface of the curd mass (if you do not stir for 10 seconds), similar to a volcano crater. This means that the mass has warmed up enough, practically boiled and can be removed from the fire.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • I pour in the raisins, warm them up for a couple of minutes and remove them from the stove. The mass becomes not thicker, but, on the contrary, thinner! Reminds sour cream 10-15%. (In the photo, the mass is already slightly cooled.)
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • The total cooking time is 15-17 minutes. (If the amount of ingredients is divided in half, then heating will happen a little faster.)
  • Preparation of forms.
  • While the cooked mass is cooling down, I am preparing the forms. Now I have special pasochniks. Previously, I used rectangular plastic molds from melted cheese (for a small Easter) or a "bucket" in which kiwi is packed (for a big Easter). In such forms, I made many holes in the walls and bottom, and then used them, as well as forms.
  • I will show you further actions using the example of the form-pass boxes.
  • 1. Forms are well washed and dried. Collect correctly (pictures and letters should be convex side out).
  • Boiled Easter Favorite (master class)
  • 2. Prepare pieces of clean gauze. The size was enough to fit in 2 layers in a pasochny, and the edges also hung down.
  • Pour boiling water over gauze or boil for a couple of minutes for sterility. I take it out, wring it out. (Do not burn yourself!) I put in 2 layers in the forms.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • 3. I put the sausage trays in suitable deep trays (bowls, microwave dishes, plates) with a flat bottom, where the whey will drain.
  • Boiled Easter Favorite (master class)
  • 4. Pour the almost completely cooled mass into the molds, stir a little (because the raisins tend to go down). Gently fold the ends of the gauze. On top I put a lid from forms for microwave ovens or a flat plate. I let it stand for 1 hour on the table. During this time, the serum will already begin to drain.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • 5. In about an hour I put the load on top. This can be a can, a large mug, etc. container. (The main thing is that this structure can fit on the refrigerator shelf.)
  • Boiled Easter Favorite (master class)
  • The heavier the load, the more whey will drain. I don't always press Easter hard. I like the delicate taste. In addition, I add enough oil to make the mass solidify and compact without heavy weights.
  • 6. I put the resulting structure in the refrigerator for 16-24 hours.
  • Decoration.
  • I take Easter out of the refrigerator.
  • I remove the load, move the edges of the gauze, turn it over onto a plate.
  • Boiled Easter Favorite (master class)Boiled Easter Favorite (master class)
  • I carefully disassemble the form. I take off the gauze. There remain such neat Easter.
  • Boiled Easter Favorite (master class)
  • (Serums from 2 Easter this time turned out quite a bit - 1 glass. The pallets are visible in the background.)
  • Now you can decorate to your liking. I use chocolate raisins, marmalade, chocolate drops, mint leaves.
  • Boiled Easter Favorite (master class)
  • Boiled Easter Favorite (master class)
  • Incision.
  • Boiled Easter Favorite (master class)
  • So dense that it doesn't break or fall off the knife. (And remember how liquid it was after cooking!)
  • Boiled Easter Favorite (master class)
  • We spread this Easter on pieces of cakes. It turns out tastier than any cream.
  • Boiled Easter Favorite (master class)
  • Bon Appetit.

The dish is designed for

2 pieces

Time for preparing:

cooking 15-17 minutes + cooling 16-24 hours

tysia
Helen, hello! Happy holiday to you, with the bright Resurrection of Christ! You are smart as always, you were not too lazy to record everything in such detail! Allow me to insert 5 kopecks, suddenly someone will come in handy ... After I took it off the fire, I pour it into a drushlag, lined with cotton cloth, and hang it overnight, and in the morning I transfer it to a bowl and add additives. A decent amount of whey, about 0.5 liters, drips off overnight, and the mass thickens decently, which allows the filler to be distributed evenly. And then I also switch to the same pasochnitsa, and put it in the refrigerator under oppression. Previously, I also fenced unthinkable structures from cans of water, with an incredible effort I shoved it all into the refrigerator, and all the time I was afraid that it would all go and collapse on someone ... and then, one fine day, while cleaning, I came across on her husband's dumbbells, and they are like a barbell, they consist of several small, but very heavy pancakes. And now I always, when I need to press something, I use these pancakes ...
nati
Elena, this year two portions of curd pies have already been made, but next year I will definitely try yours. I am just in search of a recipe suitable for my family. So I bookmark it, thanks
Happy Holidays!
Lerele
My grannies and And mom, well, now I also make this Easter, just add a little more cocoa, it turns out to be beige. And insanely delicious.
Thanks for posting such a great recipe !!
Shelena
Tusya-Natalyushka, thanks for the kind words and useful additions!
You know, I used to add less butter and eggs, put heavy pressure - a lot of whey was released. Now, with this ratio, you can not press hard (as can be seen from the photo). Easter hardens perfectly, and very little whey runs off.
Therefore, different options are possible. I am sure that your excellent comments will be useful for girls. Choice is always good! This is the foundation for creativity.

Nati, Thank you! And I sincerely congratulate you on the holiday! Love and patience!

Lerele, thank you for such pleasant words.
Alas, my husband does not like cocoa, so I only do this option. He eats this Easter with great pleasure, although usually he eats cottage cheese only with salt. She even monitors to make sure she does 2 pieces.

Albina
What great MASTER CLASS It is a pity that I did not catch my eye before Easter.I have never done Easter cottage cheese. I liked that it was brewed
Shelena
Albina, Thank you for such nice words.
Or maybe try to do it now? At least half a portion. The whole week is festive! Delight your friends with a delicious spread on Easter cakes.
We've almost finished our 2 ...
Quote: Albina

I liked that it was brewed
So many years ago I was tempted primarily by this. And every year I make only according to this recipe (however, sometimes I change the ratio of ingredients a little).
Albina
Elena, if only without standing in shape? I have no form. This moment makes me a little annoying, and I probably would have done it for a long time. For the third year I have been looking closely at Easter cottage cheese, but I just can't make up my mind
Shelena
Albina, so it is possible to do without special molds-pasochnits !!!
I will quote myself:
"Now I have special pasta boxes. Previously, I used rectangular plastic molds from melted cheese (for a small Easter) or a" bucket "in which kiwi is packed (for a big Easter). In such forms I made many holes in the walls and bottom, and then used like forms. "
Disposable rectangular cups are also suitable (we sell sour cream, cottage cheese, salads by weight in them ...). You can also adapt any shape for microwave, which is not a pity. Make it reusable, make holes and ... create the desired deliciousness.
Beetle
Very tasty and easy !!!!!! I recommend to everyone!!!!!!! : girl-yes: For the first time in my life I prepared cottage cheese Easter. I was looking for it with heat treatment. Prepared 1/2 of the recipe. I took sour cream 25% + added multi-colored candied fruits. There is no special form - I used a small colander. I prepared it early in the morning, and had already taken a sample for the evening tea.
Shelena
Zhenya, thank you for such a good review!
I am glad that I liked the taste of Easter.
I, like you, am also afraid of raw Easter: I don't want any health problems on the holiday. The same option is safe.
Tomorrow I will do 2 things to make it last for a long time. (3 days maximum.)
Elena Bo
Elena, how many is included in one pastoralist? The whole mass or only half? It's just that I have one.
Lily
The girls heard somewhere, instead of a form, you can use an ordinary rectangular grater ... I'll try to make this Easter, but half a portion, there is only 500g of cottage cheese.
Shelena
Lily, it is easier to use suitable molds. Read about it here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=383162.0

Elena Bo, the layout is given for two pasochnits. For one, take half the norm.
Lily
Thank you, Lenochka, I have a shape ... It's just as an option already with holes and the shape is suitable, rectangular
Shelena
Lena, This means that girls without special pasochnits will have another option for preparing Easter. Thanks for this idea.
larka
Lena Good afternoon. I am making Easter according to your recipe, how wonderful it is! Thank you very much, the question arose here, is it possible to cool it by putting the dishes in cold water, or is it undesirable? I just can't decide for myself, it's very warm at home, I think it will cool for a long time ...
Shelena
Larissa, you can cool the mass as you described. I myself sometimes use this method to speed up the process.
Thanks for the nice words about this recipe. I really hope that you will like the result as well.
larka
Lena, I ran to put it in the water, uh, now I quickly, and what a delicious ... of course I could not resist and licked) If I have time to take a picture before they eat it, I will definitely show it, once again my huge gratitude
CAKE
Girls! Intrigued me! I will try!
Kokoschka
Shelena, Lenochka, I really want to try it .... but right after Easter we leave, probably I'll do it and run the rest of it into the refrigerator!
I like what is being cooked!
Elena Kadiewa
I also made it, put it in the refrigerator. I don’t know what will happen, but it’s already yummy!
Shelena
Lena, something edible will turn out for sure. Do not worry! It will harden if you do not depart from the recipe.
I remembered today how I did this Easter for the first time.
It was 15 years ago.With difficulty I got all the ingredients, began to cook, but it turned out liquid-liquid. Upset to tears. The recipe was short, there was no explanation. Just add, cook, spread. (You can find out all the details on the Internet now, but then ...) I poured this incomprehensible mass into the mold and put it in the refrigerator. I tossed and turned at night, worried. And in the morning I discovered a plump Easter and delicious whey.
Now I'm not afraid. I add and subtract as I like. It turns out delicious.

Lily, do a little. If you like it, then repeat after arrival. Or put in a vacuum container.

CAKE, many interesting experiments begin with intrigue. Join us.

Larissa, the mass has cooled down? Already in the fridge? I don't even count on the photo of finished Easter.
larka
Lena, there is my swallow, or rather three swallows in the refrigerator, because you need to keep them there for a long time, as I understood? I will definitely try to show it, only I have never posted a photo, I hope it will work out. I’m still quite new, or rather I have been grazing here for a long time, I’m emboldened by something, I don’t recognize myself, excuse me if something goes wrong))
Shelena
Whoa! As many as three!
Here's how many goodies you have hiding in the fridge now.
I only did 2. But I had to promise my husband that in the middle of the week I will repeat it.
Quote: larka

I've been grazing here for a long time
So, our man! I, too, grazed for a long time, until I came out of the underground.
Lily
I also shot, I usually did it on boiled yolks, this is my first boiled Easter ...
On Sunday, God willing, she's the first to break my fast ... There is a pretty decent layer of oil in the serum, so it must be or I haven't cooled enough
Shelena
Elena, it should be so. This whey is the base for other delicious baked goods.
Thank you for deciding to try a new version of Easter for you.
ir
I think this is the recipe I've been looking for for a long time. I really like that everything is cooked! I went to do it! Happy holidays!
Shelena
Irina, Thank you! Let everything turn out delicious!
larka
Lena, here it is, my promised, one of three. The form is a little funny, but this is because it is self-invented, I congratulate everyone, everyone on the holiday! Thank you
larka
It didn't work out, I'll try again ...Boiled Easter Favorite (master class) maybe so, yeah
Shelena
Larissa, it turned out very nicely !!! The shape is so unusual, but it looks great. I love everything original.
Thanks for the compliments! And I congratulate you on a Happy Easter !!!
larka
Elena Kadiewa
And if you take it out of the gauze and form now, how to store it? Will it wind up?
lira3003
Elena! I did Paska for the first time, I was very afraid that it would not work. But the result is just a BOMB! Delicious! Thanks for the tasty treat
Shelena
Rita, I am very, very glad for your successful debut! Help yourself to your health!

Lena, I freed from the gauze and put it in the refrigerator. I didn't even think about winding. It usually does not last more than 2-3 days. But try to cover neatly with cling film with holes made.
Elena Kadiewa
Well, my reviews: my daughter does not eat cottage cheese since infancy, and today she kissed this bean with such pleasure! Just for the sake of this I will do it again and again!
Wore a piece to visit, so these adult aunts relished her with spoons, like children, by God!
But I myself tried it myself with such pleasure in the morning! It's good that there are two of them, that's enough for my son, and for me to taste it.
Helen, I never tire of thanking you!
Sasha55
Thank you, Easter turned out very tasty, and now there will also be "Favorite" in my family. For many years I have been making Easter according to my grandmother's old recipe. And I cooked cottage cheese for her myself. It seemed that there was no tastier in the world. But then I took a chance and made yours. And I did not regret it at all, very, very tasty.
Lily
CHRIST IS RISEN !!! And I have nothing to photograph .... not a crumb !!! Helen, God forbid health, to say that it is delicious means to say nothing .... It's a pity that she did little !!!
Rada-dms
Shelena, Helen! Your recipe is the bomb! Delicate, tasty, it is impossible to stop! Thank you very much, I did it exactly according to the recipe, I added sour cream a little more !!! It's a miracle !!!
ir
For the first time in my life I made Easter ... a very successful recipe ... and there was nothing left!
glykoza
Lena, thanks for the master class.

I don't have a real form, but it doesn't matter, it did not affect the taste in any way.

Boiled Easter Favorite (master class)
Boiled Easter Favorite (master class)

Shelena
glykoza, elena kadiewa, Sasha55, Lilia, Rada-dms, ir, girls, thanks for your such unique reviews! There is SO MUCH positive in them !!! I write and smile.The soul is light and happy for each of you.
We decided. Done. Happened. AND LIKED IT !!!
Happy holiday !!!
MarinaRas
Shelena, today made Easter according to your recipe. The first batch of curd, boiled in a water bath from fermented milk. The curd was not hard. But Easter turned out to be dryish and crumbly. Perhaps she kept it under oppression for a long time. I liked the taste! Very intense.
In the second batch, Easter was made from cottage cheese, cooked from fresh milk in a pressure cooker. I just couldn't wait for it to turn sour, and I already added sour cream. But as a result, after long agonies and a long time keeping on heating, the serum separated. The curd mass was not very similar to the usual curd, it was very soft and almost homogeneous. Therefore, I decided to use it, too, according to your recipe. That is, to cook. I just added a little salt and lemon and orange zest. It was Easter, therefore, not so long under oppression, and it turned out to be very, very tender. If it were not for the grains of zest, which appeared to be large in Easter, it could be compared in consistency with homemade thick sour cream. But such a cut, as in your Easter, did not work out in either case. Although ... Although I didn’t cut the second one. They ate it from a cup with spoons. And the very first thought was - like ice cream! So I really liked the recipe !!!!
And on that which flows down under oppression, I, additionally diluting with whey, make pancakes. And I call them "Easter". Their taste is so creamy-vanilla-citrus!
Shelena
Marina, good evening!
Thanks for your experience in making this Easter.
You write that in the 1st batch the Easter turned out to be rather dry. This is the first time I come across this. I can assume that you have overcooked the mass a little. Perhaps the oppression weight was very heavy and squeezed out a lot of serum.
It is strange that the second did not work out the way it should have been. Was there enough oil? It is this that gives density when solidifying. Over the years that I have been cooking this Easter, I used different loads (heavier and lighter), but I always got a frozen mass. Never eaten with a spoon.
Quote: MarinaRas

It was Easter, therefore, not so long under oppression, and it turned out to be very, very tender.
Marina, how long has she been under oppression?
Rada-dms
I re-made this Easter from two different types of cottage cheese. I put less oil, and more fat sour cream. I just hung it to drain overnight in gauze over the sink - it turned out wonderful !! But for more than 7 hours, I think, it cannot be hung, it will become very thickened, but it will still remain tender in consistency, not dry, due to oil and sour cream. Thanks again for the great recipe!
Shelena
Olga, you are welcome! I am so pleased that you like it! Cook and experiment for health!
I wrote in the recipe itself that you can change the amount of ingredients, adjusting it to your taste. This is what boiled Easter is good for. Therefore, she became the favorite.
lubakov
Good afternoon, today I was lucky to buy a special mold for cottage cheese pasta: yahoo: I will definitely do it according to this recipe, because last year I just made it in aluminum containers (having pierced the holes) and got a lot of pleasure from the cooking process (nothing complicated) and from eating is VERY TASTY! Shelena-Thank you so much for sharing the recipe
Shelena
Lyuba, very happy about you! I remember well how happy I myself was when I bought a pasochna. I still use them with such pleasure. May yours please with a beautiful Easter!
Thank you for the nice words about the recipe!
Newbie
Great! I wanted to buy such a plate for eggs, but it seemed to me that neither Easter cake nor Easter would fit in the middle. And what is your bead diameter, that it just fits?

Can't you use cream instead of sour cream?

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