home Bakery products Easter Easter cottage cheese raw and custard (recipes)

Easter cottage cheese raw and custard (recipes)

 
Svetl @ nka
I found this information on the internet, maybe I have identified this topic in the wrong place, then let the moderators correct me.
EASTER
RAW EASTERS. BREADED EASTERS

An indispensable dish for the Bright Resurrection of Christ is Easter (curd mass with fillings).

It is better to cook it in a pasochny - a wooden detachable form, consisting of four side walls. Two walls have ears, and the other two have slots into which the ears enter. The walls of the pasochny are decorated from the inside with carved patterns, as a rule, a cross is carved on two walls, on the others - the letters X and B (Christ is Risen).

Currently, there are plastic jars on sale, but they, of course, are inferior in quality to wooden ones. You can cut a plywood box and sand its surface or use various molds made of food-grade polymer materials, in the bottom of which you can drill holes.

To prepare Easter, it is necessary to take high quality products: the cottage cheese should be fresh and not sour, it should be put under pressure to remove excess whey; butter - unsalted, soft and plastic; sour cream and cream - 30% fat; granulated sugar - fine and white.

The raisins must be sorted out, rinsed well (you can scald with boiling water) and dry. Peel and chop almonds and other nuts. Grind spicy additives (cardamom, star anise, etc.) in a coffee grinder and sift through a strainer.

Easter is cooked hot and cold. For cold (raw) Easter, the main components are crushed and mixed until a homogeneous mass is formed without heating. For boiled Easter, the products are mixed and then heated, sometimes brought to a boil, but not boiled.

Pasochnits are lined with slightly damp gauze, filled, tightly crushing, curd mass, covered with the edges of the gauze, then a lid, put a little oppression and put in a cold place for 12-24 hours to glass the serum.

When serving, Easter is placed on a flat dish on the base, the mold is disassembled and the gauze is removed.

Easter is decorated with candied fruit, multi-colored marmalade, raisins, candies, cream. From candied orange fruits, you can cut thin long strips and lay out the letters X and B.

RAW EASTER

Easter is simple
Ingredients:
1 kg of cottage cheese, 200 g of butter, 1 glass of sugar, 1 egg, raisins, vanillin.
Preparation
Combine all components, mix thoroughly, put in a mold and put under oppression in a cold place.

Easter creamy
Ingredients:
500 g of cottage cheese, 150 g of butter, 7-8 yolks, 2 cups of cream of 30-35% fat.
Preparation
Rub the cottage cheese through a sieve. Soften the butter and mix with the curd.
Add the crushed yolks, pour in the cream and mix well.
Put the mass into a mold and press in a cold place.

Easter creamy with nuts
Ingredients:
1 kg of cottage cheese, 4 eggs, 1 glass of sugar, 100 g of butter, 2 glasses of heavy cream or sour cream, 0.5 glasses of chopped nuts, vanillin.
Preparation
Rub the cottage cheese through a sieve, add sugar, vanillin, eggs, butter and mix well.
Fry walnuts, chop, combine with curd mass, cream or sour cream and mix again.
Put in a mold, put oppression and put in a cold place.

Easter honey
Ingredients:
500 g of cottage cheese, 5 egg yolks, 1 tbsp. a spoonful of sugar, 75 g of honey, 150 g of fat sour cream or butter.
Preparation
Rub the cottage cheese through a sieve, add yolks, sugar, honey, sour cream or butter and mix well.
Put it in a mold and put it under oppression in a cold place.

Easter on cream
Ingredients:
1 kg of cottage cheese, 1.5 cups of sugar, 2/3 cup of cream, 5 egg yolks, 100 g of walnuts, 2 tbsp. spoons of almonds, 3 teaspoons of lemon or orange peel, 1/2 teaspoon of vanillin.
Preparation
Rub the cottage cheese through a sieve, mix with whipped cream, add sugar, vanillin, grated zest, raw yolks and stir until a homogeneous mass is formed, putting chopped nuts and almonds at the end.
Put in a mold, put oppression and put in a cold place for 12-15 hours.

Easter on sour cream
Ingredients:
1 kg of cottage cheese, 200 g of butter, 2 cups of sour cream, 2-2.5 cups of sugar, 3 egg yolks, vanillin, 100 g of candied fruit, 1/2 cup of raisins, 2 tbsp. tablespoons of almonds.
Preparation
Rub the cottage cheese through a sieve, mix with butter, add sour cream, sugar, yolks pounded with sugar, a little vanillin, raisins, chopped candied fruits and almonds, mix well, put in a mold, put oppression and put in a cold place for a day.

Easter oil
Ingredients:
600 g of cottage cheese, 250 g of butter, 2 cups of sugar, 2 egg yolks, 1.5 cups of cream, 1/2 teaspoon of vanillin.
Preparation
Rub the cottage cheese through a sieve.
Grind butter with egg yolks and sugar, put in cottage cheese, add vanillin, whipped cream and stir thoroughly.
Put in a mold, put oppression and put in a cold place for 12 hours.

Easter almond
Ingredients:
600 g of cottage cheese, 200 g of butter, 1/2 cup of cream, 1/2 cup of sugar, 2 eggs, 100 g of almonds, 1/4 teaspoon of vanillin.
Preparation
Rub cottage cheese and boiled yolks through a sieve, add softened butter, whipped cream with sugar, vanillin, chopped almonds and mix well.
Fill out the form, put the oppression on and put in a cold place for 12 hours.

Pink easter
Ingredients:
1 kg of cottage cheese, 200 g of raspberry jam (without syrup), 1/2 cup of sugar, 3 eggs, 100 g of butter, 2-3 cups of thick sour cream.
Preparation
Combine cottage cheese with raspberry jam and rub through a sieve.
Add raw eggs, sugar, butter, sour cream, stir thoroughly, put in a mold, put oppression and put in a cold place for 12 hours.
Instead of raspberry, you can use cherry, apricot, or other jam.

Chocolate Easter
Ingredients:
600 g of cottage cheese, 200 g of butter, 1/2 cup of cream, 100 g of chocolate, 1 cup of sugar, vanillin.
Preparation
Rub the cottage cheese through a sieve and rub with butter until a homogeneous mass is formed.
Add whipped cream, grated chocolate, sugar, vanillin on the tip of a knife and stir.
Put the curd mass in a mold, put oppression and put in a cold place for a day.

Candied Easter
Ingredients:
1 kg of cottage cheese, 200 g of butter, 1.5 cups of cream, 1 cup of sugar, 3 egg yolks, 1/2 teaspoon of vanillin, 200 g of candied fruits, 1 teaspoon of lemon or orange zest.
Preparation
Rub the cottage cheese through a sieve, mix with whipped cream, add sugar, grated zest, vanillin, mashed butter, raw yolks and mix until a homogeneous mass is formed, put finely chopped candied fruits and mix.
Put in a mold, put oppression and put in a cold place for 12-15 hours.

Easter with almonds and raisins
Ingredients:
1 kg of cottage cheese, 100 g of butter, 3 cups of sugar, 5 eggs, 11/3 cups of sour cream, 2 tbsp. spoons of almonds, 3 tbsp. spoons of raisins.
Preparation
Rub the cottage cheese through a sieve, add sour cream.
Grind the butter with sugar to white (until the sugar is completely dissolved), add one egg at a time and put in the curd.
Add raisins, peeled and chopped almonds, mix well, put in a mold, put a little oppression and put in a cold place for 12 hours.

Ordinary Easter
Ingredients:
1 kg of cottage cheese, 100 g of butter, 3/4 cup of sugar, 1/2 cup of sour cream.
Preparation
Rub the cottage cheese through a sieve.
Grind the butter with sugar until it is white, add sour cream and mix with cottage cheese.
Fill out the form, put a little oppression and put in a cold place for 12 hours.

Easter egg
Ingredients:
800 g of cottage cheese, 200 g of butter, 300 g of icing sugar, 10 yolks of hard-boiled eggs, 1 cup of cream, 1/2 teaspoon of vanillin.
Preparation
Rub cottage cheese and yolks through a sieve, add softened butter, vanillin, whipped cream with powdered sugar.
Put the mass in a mold, put oppression on top and put in a cold place for 12 hours.

Easter with whipped egg white
Ingredients:
600 g cottage cheese, 1/2 cup cream, 2 whipped egg whites, 1/2 cup sugar, vanillin.
Preparation
Combine all components, put in a mold, put oppression and put in a cold place for 7-8 hours.

Easter walnut
Ingredients:
800 g of cottage cheese, 1 glass of sugar, 2/3 cup of sour cream, 200 g of shelled walnuts.
Preparation
Rub the cottage cheese through a sieve, mix with sugar and sour cream, add chopped walnuts.
Put in a mold and put under oppression in a cold place for 12 hours.

Easter with whipped cream
Ingredients:
800 g cottage cheese, 150 g butter, 2 egg yolks, 2/3 cup sugar, 1/3 lemon zest or vanillin, 1/2 cup cream.
Preparation
Rub the cottage cheese through a sieve. Grind butter with yolks, sugar and grated lemon zest, combine with cottage cheese, add whipped cream with vanilla, stir thoroughly, put in a mold, put oppression and put in a cold place for 12 hours.

Easter is rich
Ingredients:
500 g of cottage cheese, 200-300 g of butter, 200 g of heavy cream or sour cream, 1.5 cups of sugar, 2 egg yolks, 100 g of almonds and candied fruits, 2 tbsp. spoons of raisins, vanillin, marmalade.
Preparation
Pass the fresh squeezed cottage cheese and cold butter through a meat grinder.
Grind raw yolks with 1 glass of sugar, vanilla, pour in cream or sour cream, mix with curd-creamy mass and rub through a fine sieve.
Add raisins, candied fruits, minced almonds and the rest of the sugar.
Put in a mold, put a slight oppression and put in a cold place.
Decorate the finished Easter with marmalade.

Chocolate Easter with raspberry jam
Ingredients:
1 kg of cottage cheese, 1 kg of thick sour cream, 0.5 cups of crushed almonds, 0.5 cups of raspberry jam, 400 g of sugar, vanillin, 1 bar of chocolate.
Preparation
Squeeze cottage cheese well, grate chocolate.
Mix all components and grind until the mass becomes homogeneous.
Put it in a mold, put a press and put in a cold place for 36-48 hours.

Easter cottage cheese without eggs
Ingredients:
1 kg of cottage cheese, 300 g of butter, 1 cup of sugar, 1 cup of raisins, 1/2 teaspoon of cardamom, vanillin, lemon zest to taste.
Preparation
Squeeze the cottage cheese well, mince it with butter, add sugar, chopped lemon zest, vanillin, cardamom and raisins.
Mix everything well, put in a mold and put under oppression in a cold place.

Easter cottage cheese without butter
Ingredients:
1 kg of cottage cheese, 2 glasses of sour cream, 1 glass of cream, 5 eggs, 2 glasses of sugar, vanillin.
Preparation
Rub the cottage cheese through a sieve, add the yolks and sour cream pounded with sugar.
Stir everything well, add whipped egg whites, vanillin and whipped cream.
Put the mass in a mold, put oppression and put in a cold place for 24-48 hours.

Easter lemon
Ingredients:
1 kg of cottage cheese, 120 g of cream, 50 g of butter, 5 eggs, 100 g of sugar, lemon zest.
Preparation
Rub the cottage cheese, add cream, butter, eggs, chopped lemon zest and grind well.
Put the mass in a mold, put oppression and put in a cold place.

Svetl @ nka
BREADED EASTER
Easter vanilla
Ingredients:
800 g of cottage cheese, 1/2 glass of sour cream, 100 g of butter, 1 egg, 1 glass of sugar, vanillin.
Preparation
Rub the cottage cheese through a sieve, add sour cream, butter, egg, sugar and, stirring continuously, bring to a boil, then add vanillin.
Cool, put in a mold, put oppression on top and put in a cold place for 12-15 hours.

Easter lemon
Ingredients:
1.2 kg of cottage cheese, 100 g of butter, 3 eggs, 1 glass of sugar, 1.5 glasses of cream, zest of 2 lemons.
Preparation
Grind the cottage cheese with all the ingredients, put on the lowest heat and stand for 1 hour, stirring continuously.
Put the mold in a cold place for 16-20 hours.

Candied Easter
Ingredients:
800 g of cottage cheese, 125 g of butter, 1 cup of sour cream, 5 egg yolks, 1 cup of sugar, 1/2 cup of candied fruit, 1/4 teaspoon of vanillin.
Preparation
Grind cottage cheese, butter, yolks and, stirring continuously, bring to a boil over low heat.
Remove from heat, put on ice or cold water, stirring until the mixture cools.
Add the rest of the products, mix, put in a mold, put oppression and put in a cold place for a day.

Easter with raisins
Ingredients:
1.2 kg cottage cheese, 1/2 cup sour cream, 100 g butter, 1/2 teaspoon salt, 2 eggs, 1/2 cup sugar, 3 tbsp. spoons of raisins.
Preparation
Rub the cottage cheese through a sieve, add sour cream, butter, salt, eggs, sugar and raisins.
Stir, put in a saucepan and, stirring continuously, bring to a boil.
Remove from heat and stir until cool.
Put in a mold, put oppression and put in a cold place for 12 hours.

Easter with yolks
Ingredients:
800 g of cottage cheese, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of sour cream, 5 eggs. yolks, 4 tbsp. tablespoons of sugar, 1.5 cups of cream, vanillin, salt.
Preparation
Rub the cottage cheese through a sieve, add butter, sour cream, salt.
Put egg yolks, sugar, cream, a little vanillin in a separate bowl and, stirring constantly, heat in a water bath until thickened (without bringing to a boil).
Pour the hot mass into the curd mixture, stir thoroughly and keep a little over low heat to warm up the curd.
Put in a mold, put oppression and put in a cold place for 6-12 hours.

Chocolate Easter
Ingredients:
800 g of cottage cheese, 0.5 cups of sugar, 200 g of chocolate, 1/2 cup of cream, 2 egg yolks, 200 g of butter.
Preparation
Rub the cottage cheese through a sieve and mix with sugar.
Grate chocolate, dilute with hot cream, add raw yolks and, stirring continuously, keep on low heat until thickened.
Cool the chocolate mixture, pour into cottage cheese, stir with mashed butter until a homogeneous mass is formed, put in a mold, put oppression and put in a cold place for 15-20 hours.

Oil Easter
Ingredients:
800 g of cottage cheese, 200 g of butter, 4 egg yolks, 1.5 cups of sugar, 1.5 cups of cream, vanillin.
Preparation
Rub the cottage cheese through a sieve, combine with butter, egg yolks, crushed with sugar, vanilla and pour in the cream.
Stirring continuously, bring to a boil, remove from heat, put on ice or cold water and stir until cool.
Put in a mold, put oppression and put in a cold place for 12-24 hours.

Easter with almonds and candied fruits
Ingredients:
600 g of cottage cheese, 200 g of butter, 1 cup of sour cream, 2 egg yolks, 2 cups of sugar, 3 tbsp. spoons of almonds, 2 tbsp. tablespoons of candied orange fruits, vanillin.
Preparation
Rub the cottage cheese through a sieve, mix with butter, sour cream, egg yolks, sugar, vanilla, chopped almonds.
Stirring continuously, bring the mixture to a boil (but do not boil).
Add chopped candied fruits to the hot mixture, stir, cool, put in a mold, put oppression and put in a cold place for 12 hours.

Royal Easter - 1st option
Ingredients:
1 kg of cottage cheese, 5 eggs, 200 g of butter, 2 cups of sour cream, 1.5 cups of sugar, 2 tbsp. spoons of almonds, 2 tbsp. spoons of raisins, vanillin.
Preparation
Rub the cottage cheese through a sieve, add the beaten eggs, butter, sour cream, mix thoroughly and bring the mass to a boil, stirring continuously.
Then cool quickly by placing the dishes in cold water or ice.
Add sugar, raisins, almonds, vanillin to the cooled mass, mix, put in a mold, put oppression and put in a cold place for 12 hours.

Royal Easter - 2nd option
Ingredients:
600 g of cottage cheese, 2.5 cups of cream, 200 g of butter, 5 egg yolks, 1.5 cups of sugar, 100 g of almonds, 100 g of candied fruits, 2 tbsp. spoons of raisins, vanillin.
Preparation
Rub cottage cheese and butter through a sieve and mix. Pounded yolks, cream, sugar and vanillin, stirring constantly, heat over low heat or better in a water bath until thickened (not boiling).
Cool the resulting mass and pour in small portions into the grated cottage cheese with butter, stirring them all the time.
Leave some candied fruits for Easter decoration, and cut the rest into small pieces, peel, dry, finely chop the almonds and put them together with raisins in the curd mass.
Put the Easter in a mold and put it under oppression in a cold place.
Decorate with candied fruits.

Easter red (baked)
Ingredients:
1.2 kg of cottage cheese, 200 g of butter, 200 g of thick sour cream, 1.5-2 cups of sugar, 6 yolks, 100 g of candied fruit, 100 g of raisins (pitted), 100 g of almonds, vanillin to taste.
Preparation
Squeeze cottage cheese under a press and rub through a sieve.
Grind the butter, adding a little sugar and vanilla.
Add sour cream, raw yolks, stir with cottage cheese, put candied fruit, raisins and chopped almonds into cubes.
Spread cheesecloth in a mold, put the curd mass on 3/4 of the height and put in the oven for 1/2 hour (over low heat).
When Easter turns red and hardens, take out to the cold to freeze.


Easter is simple

Ingredients:
1 kg of cottage cheese, 1 glass of sugar, 100-150 g of butter, 2 tbsp. tablespoons of sour cream, 100 g of raisins, salt.
Preparation
Melt the butter in a water bath, add sugar and, stirring, dissolve.
Then combine with cottage cheese, sour cream, raisins, salt.
Grind the mixture well, put in a water bath and cook, stirring occasionally, for 10-15 minutes.
Cool the curd mass, put in a mold, put oppression and put in a cold place for 6-12 hours.

Easter creamy
Ingredients:
5 cups heavy cream, 5 cups fresh sour cream, 2 cups milk, 1 egg, sugar and salt to taste.
Preparation
Mix cream, sour cream and milk, put in the oven for several hours and keep on low heat until the mass is curdled.
Pour into a tissue and drain the whey in a cool place.
Add the egg, sugar, salt to the resulting cottage cheese and grind so that there are no lumps.
Put the prepared mass in a mold under a press and put in a cold place.

Easter red - 1st option
Ingredients:
1.5 liters of milk, 1.5 liters of fermented baked milk or yogurt, 250 g of sour cream, 100 g of sugar, 1 egg yolk, vanillin.
Preparation
Pour milk into an earthen pot or stewpan, close the lid, put on a baking sheet with water and heat in the oven until light brown (if the lid does not close the dishes tightly, then the gaps should be smeared with dough).
After cooling, add fermented baked milk or yogurt, sour cream, yolk and boil until the whey is separated.
Then strain everything through a napkin, rub through a sieve, add sugar; vanillin and grind.
Put the curd mass in a mold, put oppression and put in a cold place.

Easter red - 2nd option
Ingredients:
1.5 liters of milk, 4 glasses of sour cream, 3 eggs, salt.
Preparation
Pour milk into a pot and put in a hot oven (preferably in an oven). Dip the resulting foams in milk. Pour milk until reddish color, take it out and cool to 30-40 ° C, pour in sour cream, stir and put in a warm place.
After 1-2 days, put the mixture on low heat, after the formation of the curdled mass, discard it on a clean cloth and let the whey drain.
Rub the finished cottage cheese through a sieve, add eggs, salt, mix and put in a mold.
Put the oppression and put in a cold place for 24 hours.

Easter with nuts and raisins
Ingredients:
500 g of cottage cheese, 75 g of butter, 200 g of sour cream, 3 tbsp. tablespoons of cream, 2 eggs, 1 cup of sugar, 1 cup of nuts, 0.5 cups of raisins, 1/2 lemon zest, vanillin.
Preparation
Rub the cottage cheese through a sieve.
Grind the yolks with 0.5 cups of sugar, add to the cottage cheese and mix.
Grind the butter with the remaining sugar, add sour cream and beat the resulting mixture.
Combine it with the curd mass and mix well.
Add vanillin, whipped egg whites, chopped nuts and lemon zest, raisins and whipped cream.
Mix everything and cook, stirring constantly, over low heat.
As soon as the mass boils, remove from heat, cool and stir.
Put in a mold, put oppression and put in a cold place for 24-48 hours.

Easter with raisins and candied fruits
Ingredients:
500 g of cottage cheese, 250 g of butter, 150 g of sour cream, 175 g of sugar, 4 eggs, 50 g of raisins and candied fruits each, vanillin to taste.
Preparation
Rub the cottage cheese, if it is very wet, squeeze through cheesecloth, put in a saucepan, add sour cream, raw eggs or egg yolks, butter, sugar.
Stir the food and heat it over low heat, stirring constantly.
When large bubbles begin to appear on the surface of the mass, stop heating and put raisins, vanillin and candied fruits.
Cool the finished mass, put in a mold and put under oppression in a cold place.

Information for the home cook
# An indispensable dish for the Bright Resurrection of Christ is Easter (curd mass with fillings). It is better to cook it in a pasochny - a wooden detachable form, consisting of four side walls.
You can also use a clean washed flower pot lined with a cloth.
# You can cut out a plywood box, grind its surface and soak it with refined sunflower oil (namely sunflower oil, since it dries up).
Or use various molds made of food-grade polymeric materials, in the bottom of which holes are drilled.
# Easter is prepared hot and cold.
For cold (raw) Easter, the main components are crushed and mixed until a homogeneous mass is formed without heating.
For boiled Easter, the food is mixed and then heated, sometimes brought to a boil, but not boiled.
# If the curd is sour, mix it with an equal amount of milk and leave for an hour. Then fold the cottage cheese onto cheesecloth and let the milk drain.
# Milk is quite high in calories: 100 g contains more than 60 calories. So half a liter of milk is enough to meet a third of the body's daily energy needs. A liter of whole milk in terms of calorie content replaces 370 g of beef or about 700 g of potatoes.
# Cottage cheese must be wiped through a sieve. Then the dishes will be more tender and airy.
# The walls of the pasochny are decorated with carved patterns from the inside, as a rule, a cross is carved on two walls, on the others - the letters X and B.
# Easter is decorated with candied fruits, multi-colored marmalade, raisins, candies, cream. You can cut thin long strips from candied orange fruits and lay out the letters X and B.
# To prepare Easter, you must take high quality products:
the cottage cheese should be fresh and not sour, it should be put under pressure to remove excess whey;
butter - unsalted, soft and plastic;
sour cream and cream - 30% fat; granulated sugar - fine and white.
If possible, in all cases, it is better to use fructose instead of sugar.
# Milk will not sour for a long time if you put a horseradish leaf in it.
Alternatively, cover the dishes with milk with a lid and place them in a saucepan filled with water. Place a towel on top and dip the edges in water.
# Butter will last longer if kept in cold, salted boiled water.
# It is better to beat the egg whites chilled, adding a few drops of lemon juice to them, and the yolks - at normal temperature.
# Egg yolk will keep well if you put it in a small jar, add a little water, which will protect the yolk from drying out, and put it in the refrigerator.
# Butter should be stored in the dark or in an opaque container because light smells bad.
# Rancid butter will not have an unpleasant aftertaste if melted by placing an ember in it.
# The rancid taste in butter can be removed by heating it along with the sliced ​​onions.
# Butter even in the refrigerator loses its taste after some time. To restore its freshness, stick peeled and washed carrots into the oil and hold it for 3-4 hours.
# Granulated sugar is poured into the whipped egg whites gradually in a thin stream, without stopping the whipping process.
When sugar is added, the mass settles somewhat, but then it becomes lush and the volume of whipped proteins increases 5-6 times.
A well-whipped protein-sugar mass should be fluffy, in the form of a persistent, non-spreading foam, but when whipping, you cannot overdo it: if you whisk the proteins with sugar for too long, the mass can settle, become liquid and glossy.

Irina_hel
This year I ordered a form for Easter in the World of Books, I hope they will have time to deliver. And so I did both in a pot and in a metal sieve (covered with gauze), Easter had the shape of a truncated cone.
I have my own proven recipes, but I'll have to carefully read yours too, maybe I'll make some adjustments.
Thanks for the collected information.
Admin
GENERAL RULES FOR COOKING EASTER

In Church Slavonic, Easter is called "thickened milk", because it is prepared from cottage cheese with cream or sour cream, pressed in the form of a truncated pyramid. On its lateral sides, a cross and the letters "ХВ", which means "Christ is Risen", were squeezed out or laid out with raisins. Appearing on the festive table, Easter cottage cheese symbolized the Holy Sepulcher and the Old Testament Passover lamb, as if reminding that the time of the Old Testament sacrifices had passed: the Jewish custom demanded a bloody sacrifice, but Christ Himself sacrificed Himself on the cross, therefore the need for bloody sacrifices disappeared.

Easter quality depends on the quality of the products: cottage cheese is needed fresh, not bitter and not sour, and sour cream and cream are thick. All this should be well mixed into an even mass. For the preparation, shaping of real Easter, a pasochna is required. Decorate Easter with a variety of fruits, candied fruits, raisins. In addition, on top, it is covered with pink cream.

Cottage cheese for Easter rub through a sieve, it becomes light, saturated with air, and passed through a meat grinder - crumpled, crushed, viscous, which will worsen the taste. It is better to beat the curd mass with a mixer, then the curd will turn out to be tender. Cream should be at least 30% fat, butter - soft, plastic. If you are going to cook Easter with raisins, then first you need to sort it out, rinse it well, dry it on a napkin or towel. Passover with almonds or candied fruits has a special taste and aroma.

Almond be sure to peel and grind. Almond kernels are easily cleaned if you first pour boiling water over them and leave for 20-30 minutes, then the skin is easily removed. Then the kernels are dried and crushed. Candied fruits for Easter are finely chopped, citrus zest is grated, spicy additives such as cardamom or star anise are ground in a coffee grinder and sifted through a fine strainer. Instead of vanilla, you can use vanilla sugar or vanillin.

Rose Cream Recipe: in 200g. melted butter add 100g. pureed cottage cheese and 50g. powdered sugar, a few drops of beetroot juice, for color, mix well. Decorate with this mass using a cornet or a pastry syringe of your choice. Traditionally, the letters "ХВ" are made at Easter.

Dry cottage cheese or cottage cheese from the press (oppression) - put fresh cottage cheese on a napkin (gauze in several layers), tie it so that the cottage cheese does not come out. Put something heavy on top of it, let it cool for a day so that the serum is glass.

Pasochnitsa - This is a split form for Easter, consisting of 4 planks, tapering upwards, in the form of a pyramid.On the inside of the boards, in addition to the letters "ХВ", they sometimes carved the image of an Orthodox cross, a spear, a cane, sprouted grains, sprouts, flowers - symbols of the suffering and Resurrection of Christ.

Having prepared the mass of Easter, it is placed inside the mold and in this form is carried to consecrate to the church. On the Day of the Resurrection of Christ, the form is taken apart, and a neat turret with imprinted letters, a cross appears, everything depends on the drawing carved on the boards of the pasochny.

Prepare the Pasobox for use as follows: they are thoroughly washed, folded, depending on the design, they are tied with a string or connected with wedges, a thin wet cloth is lined on the walls inside. Spread the paste mass into it. In the process of applying the mass to the pasochny, it is knocked on the table so that the mass settles down more densely and the relief of the shape pattern is better filled. Take out Easter by dismantling the pasochny.
Admin

EASTER RECIPES

EASTER BOYARSKAYA
1 kg of cottage cheese, 1/2 l of cream of 30% fat, 500 g of sugar, 300 g of butter, 2 yolks, 100 g of candied orange fruits, vanilla sugar.

Rub the cottage cheese twice through a sieve, add whipped cream, combine with separately rubbed white butter with sugar and yolks, add chopped candied orange peels and vanillin, mix thoroughly. Fill the cottage cheese paste with a slightly damp gauze, cover with a saucer, put a light oppression on top, put in the refrigerator for 12 hours.

BREADED EASTER
2 kg of cottage cheese, 300 g of butter, 400 g of sour cream, 4 eggs, salt to taste.
Rub the cottage cheese twice through a sieve. In a separate bowl, bring the butter, sour cream and 3 eggs to a boil with continuous stirring, pour the hot mass into the grated cottage cheese, add 1 egg and salt, mix the mass until smooth, fill the jar, lined with slightly damp gauze, cover with a saucer, put a little oppression, put in the cold for 12 hours.

EASTER "KNYAZHESKAYA"
Mix 10 raw eggs with 4 cups of sour cream, dilute with a liter of thick fresh cream, mix well and pour into a saucepan.
Put on fire and cook, stirring constantly, until the whey separates. Then pour into a napkin, transfer to a cold place and let the whey drain. Then transfer the mass to a dish, grind very thoroughly or simply rub through a sieve, add a glass of granulated sugar with vanilla, mix well again and put in a pasochny.
It is customary to decorate Easter from above and from the sides. Small, multi-colored lollipops, like the ones that were once sold under the name "monpensier", are very suitable for this.
You can use multi-colored marmalade, cut into beautiful pieces in the form of triangles, circles, hearts.

EASTER RED
Heat one and a half liters of whole milk over low heat until red hot, allow to cool, pour in the same amount of yogurt, 3 glasses of sour cream and one yolk. Stir and boil until the whey separates. Then strain through a napkin, rub through a sieve, add granulated sugar and vanilla to taste, transfer to a mold.

ALMOND EASTER
Rub 1.5 kg of cottage cheese from the press through a sieve, add 4 cups of heavy cream, stir well and put in a napkin so that the whey is glass. In the meantime, peel 2 cups of smooth almonds and 10 pieces of bitter (almonds can be substituted for nuts), crush them as small as possible so that there are no grains at all, adding a little water so that the almonds do not become oily.
Then add a glass of fine granulated sugar and grind well again. Combine with cottage cheese, mix thoroughly, put in a mold.

ORDINARY EASTER
Hold 3 kg of fresh cottage cheese under a press, rub through a sieve, add a glass of sour cream, 200 g of mashed fresh cream. butter, 2 teaspoons of salt, 3/4 cup granulated sugar, mix, put in a mold. You can add crushed vanilla or vanilla powder, or lemon zest, or raisins to the curd.

PINK EASTER
Mix one kg of cottage cheese prepared from the press with a glass of the best jam - raspberries, strawberries, trying to take more berries and less syrup.Add granulated sugar to taste, rub through a sieve, put 3 raw eggs, 200 g butter and 3 cups fresh sour cream. Pour into a paste box on a napkin. The jam will give the finished Easter a delicate pink color and a wonderful aroma of berries.

CREAMY EASTER
5 cups of heavy cream, the same amount of fresh sour cream, mix 2 cups of fresh, slightly warm milk, put in the oven on the lowest heat, and even open the door. And so to withstand 10 hours. Then take out, drain the curdled serum, pour the mass into a napkin to drain the remaining liquid. Salt to taste, add a raw egg, sugar (the way you like it), grind well so that there are no lumps, put in a dish on a napkin.

EASTER WITH WHIPPED CREAM
Prepare 3 kg of cottage cheese, 1/2 kg of butter, slightly warm up so that it can be rubbed in a ceramic bowl with three yolks and one and a half glasses of granulated sugar, crushed with vanilla or lemon zest. Mix with cottage cheese, add a glass of whipped heavy cream, mix well and put in a mold.

EASTER WITH PISTACHI
For one and a half kg of cottage cheese, already squeezed out under the press and rubbed. Mix a cup of finely crushed granulated sugar with vanilla, grind, add 4 raw eggs, 200 g of butter, the same amount of peeled and very finely chopped pistachios into the groats. Grind everything together, pour in 4 glasses of heavy cream, mix, put under a press.

RAW EASTER
2 and a half kg of cottage cheese, 200 g of butter, 200 g of sugar, 250 g of sour cream, salt to taste.
Rub the cottage cheese twice through a sieve. Grind butter with Dobela sugar, add sour cream and continue to grind the mass until the sugar crystals disappear completely. Add the resulting creamy mass to the grated cottage cheese, salt, mix, fill the pasta, close with a saucer, put a little oppression, put on for 12 hours. in the refrigerator.

EASTER "TSARSKAYA" BOILED
2 kg of cottage cheese, 10 eggs, 400 g of butter, 800 g of sour cream, 700 g of sugar, 100 g of almond kernels, 100 g of raisins, vanillin.
Rub cottage cheese and butter through a sieve, add tanu, mix thoroughly, put the dishes on the stove and bring the mass to a boil while stirring continuously with a wooden spatula so that the mass does not burn. Immediately remove from heat and cool as soon as possible, also stirring continuously, add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a pastern covered with slightly damp gauze, firmly crushing the mass, put a saucer on top, a small load, put in the refrigerator for a day.

EASTER "TSARSKAYA" RAW
450 g butter, 5-6 yolks, 500 g sugar, 1 kg cottage cheese, 300 g 30% cream, 100 g each raisins, almonds, candied fruit, cardamom or vanillin.
Grind the butter with sugar until white, adding yolks one by one. Grind the mass until the sugar crystals are completely dissolved, flavor with vanilla or cardamom, finely ground and sifted through a fine sieve. Add cottage cheese, grated twice through a sieve, raisins, almonds, chopped candied orange peel or grated lemon zest. Stir thoroughly, add whipped cream, stir from top to bottom, fill the bowl with a mass, covered with slightly damp gauze, close with a saucer, load with a slight oppression, refrigerate for 12 hours.

EASTER CHEESE
Drain the whey, tie the cottage cheese into a gauze bag, put it on a clean board, which should lie on the table in a slightly inclined position, cover it with another clean board, and put a load on it - a stone or iron. Place a bowl under the low edge so that the serum flows into it.
After 10-12 hours. the curd dries up, then rub it with a wooden or silver spoon through a sieve.
If you are making Easter raw, then put everything that follows the recipe in the prepared cottage cheese; Stir well, line the form or the pasta with a napkin (clean, but always old, already washed), put the curd mass on it, cover with the same napkin, slightly pulling it, cover it with a plate on top and put the load.Keep cold, but not freezing.
When all the liquid has drained, tip the bowl onto a plate and carefully remove the napkin.
If you prefer to cook boiled, make it strictly according to the recipe, then also put the prepared mass in the pasochny, dry it, cool it and overturn it on a dish or plate.
Admin
CHEESE EASTERS

Delicate Easter made from cottage cheese is another of the most important symbols of Easter and should certainly be on your festive table. For the preparation of Easter in the old days, wooden pasochnits were used - collapsible boxes in the form of a truncated pyramid - a symbol of the Holy Sepulcher.

On the inside of the boards, the pasochnits cut out the letters "ХВ", as well as the image of a cross, a spear, a cane, sprouted grains, sprouts, flowers - symbols of the suffering and Resurrection of Christ. And the sweetness and beauty of Easter symbolizes the sweetness of heavenly life.

Easter is also richly decorated, with the obligatory symbols - the image of a cross, flowers, the inscription: "XB" or "Christ is Risen". These drawings and inscriptions can be made from cream, dried fruits, candied fruits, nuts.

Easter can be made in two ways - hot or cold.
When cold In the cooking method, all the ingredients of the future Easter are mixed and whipped until smooth, and Easter is called "raw".
Cooked hot the method is called "boiled", "custard" or "scalded" - well-mixed components are first heated to a boil, then the curd mass is cooled down and laid out in a pasochny.

Admin

Advice and suggestion from Admin:


If you make Easter in such a colo-slag form,

Easter cottage cheese raw and custard (recipes)

then we get such a round beautiful Easter,

Easter cottage cheese raw and custard (recipes)

and if you decorate such Easter with a hat with sugar or milk glaze and decorate it with berries and other goodies, then we will get such a beautiful and festive Easter cake.
Glaze can also be colored.
(See Post 10 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9032.0)

Easter cottage cheese raw and custard (recipes)
strong
Everyone writes that the curd should be wiped through a sieve. Easter, of course, turns out to be so tender, soft, but ... In my family, for a long time, Easter has been done differently and it turns out, as it were, a little grainy or something. We like the taste more than this Easter.
2 kg of cottage cheese
1kg sugar sand (I take less)
10 pieces. eggs
500 gr. oil drain. or margarine
500 gr. raisins (other substitutes are possible)
Mix all this in a saucepan. Bring to a boil and, stirring constantly, cook for 40 minutes. Then merge as you like. I pour it into a colander with gauze, then tie the ends of the gauze and just hang it overnight, substituting a container for the whey that flows from Easter under Easter. That's all. It turns out a very tasty and unusual consistency.
Svetka
I also made this recipe last year. It turned out just gorgeous. Pasca tasted like the most delicate butter cream, the shape was kept excellent, however, I have a wooden beekeeper. It is very important to cool quickly otherwise it simply does not fit into the mold ..
Luysia
Quote: Svetka

I also made this recipe last year. It turned out just gorgeous. Pasca tasted like the most delicate buttercream, the shape kept excellent, however, I have a wooden beekeeper. It is very important to cool quickly otherwise it simply does not fit into the mold ..

Svetka, You did the prescription strong? And cooked for 40 minutes?
It confuses me that it takes so long to cook.
strong
What exactly confuses you, what are the doubts? Or just reluctant to take a steam bath?
Luysia
Quote: Silena


What exactly confuses you, what are the doubts? Or just reluctant to bathe?

Yes, no, this is not due to laziness, rather the opposite!

I just cook the mixture (I gave the recipe above) for only a few minutes.
And here it took so long, it just became interesting what such a long cooking gives.
It seems to me that light grains are often the result of long cooking.

Silena, I do not in any way question the taste of your Easter.

strong
Yes, come on, what doubts. It's a matter of everyone's taste. I wrote above that I don't really like Easter, soft, without grains (my mother-in-law does that). And this one is grainy ...slightly different, also someone will like it, someone not very much. Honestly, I myself do not know why it has been cooked for so long. This year I will see if I can understand anything But it is tasty, dense and would have been stored for a long time (if the children had not been crammed)
lobacheva
I think the more you cook, the harder the grains are. The more you cook cottage cheese, the harder it becomes
strong
MMM ..., it is grainy, but the grains are not very hard. In general, a little crumbly when you cut a piece. Salivating already This year I will try to "Tire" her in a multi-hunter.
lobacheva
I like this one too, and I always take crumbly cottage cheese, but I don't prefer any curd masses.
svet_ik
Girls, do you think it can be boiled in a slow cooker?
strong
svet_ik , what if it burns? In the photter, I will put it on the "Simmer" mode, and then I can open the lid at any time to check. And in the cartoon you can't open it? (I don't have a multi, so I guess). Stir the paste continuously (in my recipe 40 minutes from boiling)
svet_ik
strong, in the cartoon it is possible for heating ... Only I did not do anything like that in it, what is the temperature regime, I do not know. I made yogurt there, fermented milk, poured it into cans, to the bottom of water and there cans, and then to heat it for 30 minutes and turn it off ... You can open the lid. Probably not to fool your head and cook on the stove, I'm just afraid that it will burn, but I'm going to make 2 kg of cottage cheese, I'm afraid to spoil the food, it's a pity! Do you have a big ready-made pasque? I'll just put it in a flower pot, in a square one, but it's medium in size.
Teen_tinka
Here is my trial custard cottage cheese Easter ...
Easter cottage cheese raw and custard (recipes)
Cooked for several minutes. Curd took 2%. The colander was not deep ... next year I'll buy another one to make the dome high.
Tikki
And this year I got such a beanie Easter cottage cheese raw and custard (recipes) I have been doing Tsar's Easter for 9 years, I really like it.
And there was such a bead last year Easter cottage cheese raw and custard (recipes)
kava
This year I made cottage cheese for the first time. I chose among many recipes, but did it all the same in my own way
For the first time, I think it's not bad. I just took it out of shape, I'll embellish it tomorrow.
Freken Bock
CHRIST IS RISEN!

And I am with the pasque. I improvised. Happened. I had to jump with the press. As the liquid came out, we had to look for a smaller square. It was a cutting board, a plastic container for food, and a jar lid for bulk products. The dove turned out to be wrinkled. I'll be more careful next time.
strong
CHRIST IS RISEN!!!
Beauty And this year I spoiled my beads I decided in a hotter how to darken in a Russian stove It turned out very softly, it does not hold its shape well

rusja
All with the bright holiday of the Resurrection of Christ !!!
What beautiful pasochki you have for the sake of sight!
I tried to portray something similar, according to the previous recipe of the Tsar's boiled paska - but my proportions: 1kg 200g cottage cheese, 6 eggs, 250g. butter and 500 gr. sugar, sour cream did not. I boiled this mixture for about 35 minutes with constant stirring. Then she put it in cheesecloth and a flower pot and crushed it with a lid on top of which she put a liter jar of jam. The released serum was constantly drained. But, I have never made these curd pies and I don’t know what they should be in finished form ...
I seemingly got a pressed cottage cheese in the shape of a pot, but it does not hold at all when cutting, that is, it crumbles strongly and can only be eaten with spoons. How should it be ideally?
I liked the taste very much, but maybe I did something wrong, put few eggs or sour cream plays some role in hardness? In general, I'm waiting for an intelligible answer, I'll keep it in mind for the future ..
strong
rusja Everything turned out right. Pasca is eaten with a spoon. If it is soft, it resembles a curd mass, how to cut it, only with a spoon. If it is grainy, as I do, it is plump, it should keep its shape well. Of course, you can cut it, but it will still crumble.Eating with a spoon and drinking tea is a pleasure. It is best to hang the pasque overnight (or in a mold, as you did), substituting a bowl or jar (dish). The whey drains well overnight. Turn it over on a plate and it stands plump. And you don’t need to pour the whey. It’s good for pancakes, pastries, etc. In general, you did it !!! This year, my beads are barely holding back the shape, but for the first time I decided not to cook, as always, but to sweat in a multi-hooter. Nonsense turned out Look at Freken Bock... This is how it looks right, keeps its shape.
Svetl @ nka
Easter with condensed milk.

The girls found this recipe at the last moment (by * Sunny * -Yulia from say 7) and decided to do it. Easter is just awesome. And most importantly, there are no raw eggs, which worried many here. ... I hope I inserted this recipe here on the topic. If not, then you can move to the appropriate topic

Author's words
For 1 kg of cottage cheese, a pack of butter, 1.5-2 cans of condensed milk. To taste, dried fruits (dried apricots, prunes, raisins), candied fruits, nuts.
Rub the cottage cheese through a sieve. Grate pre-frozen butter. Stir cottage cheese, condensed milk and butter. Add dried fruits to taste (pre-brew with boiling water for 0.5-1 hour), candied fruits, nuts, vanillin or vanilla sugar. Put cheesecloth in a colander, so that the ends hang over the edges, put the curd mass there, close with the free ends of the cheesecloth, put a plate or lid on top to press down the mass, put a load on top (for example, a jar of water). Put some kind of dish under the colander, where the liquid will drain. Put in the refrigerator. I usually do Easter on Thursday and it stays in the fridge until Sunday, but it will be just as delicious if done the day before Easter, on Saturday. Before serving, remove the cargo from Easter, unfold the cheesecloth, turn it over on a plate and decorate.

Photos will be later, again, I now have no opportunity to insert photos for technical (personal reasons).
Freken Bock
Svetl @ nka, the composition is super super, just what you need. But there is a question. And how does frozen butter behave in the curd mass? When I make a cream of a similar composition, I always try to keep the products at the same temperature, otherwise the butter in the sour cream is found in pieces like that. And here how? Or is such a structure provided by the recipe?
Svetl @ nka
Quote: Freken Bock

Svetl @ nka, the composition is super super, just what you need. But there is a question. And how does frozen butter behave in the curd mass? When I make a cream of a similar composition, I always try to keep the products at the same temperature, otherwise the butter in the sour cream is found in pieces like that. And here how? Or is such a structure provided by the recipe?

The composition is really what you need
You are right, the structure is provided for by such a recipe (I gave the words of the author), but I did not have time to freeze the butter, since I saw this Easter at the last moment. My refrigerator for the holidays always works in mode 3. Therefore, the oil was so very cold and rubbed without problems. By the way, I mixed everything with a blender to get a homogeneous mass. Everything turned out smoothly. The photo will then be visible, only when I insert it
Suslya
And I did it on boiled yolks, I took the recipe from the packaging of the pasta box and we really, really liked
Freken Bock
I just wanted to say that according to the recipe from the packaging, my girlfriends, whom I ordered, were doing. We were very satisfied. Now I will rewrite the recipe.
Freken Bock
Paska recipe from the packaging of the Pasobox
Curd 400 gr.

Butter 160 gr.

Sugar 160 gr.

Cream 35% 80 gr.

Boiled yolks 2 pcs.

Candied fruits 100 gr

Vanilla sugar 8g

Grind the butter with sugar until white, adding vanilla sugar and yolks one at a time. Grind the mass until the sugar crystals are completely dissolved. Add cottage cheese, raisins, candied fruits, rubbed twice through a sieve. To stir thoroughly. Add whipped cream. Stir from top to bottom, fill the paste box covered with slightly damp gauze.Close with a saucer, load with slight oppression, refrigerate for several hours.

Freken Bock
Quote: Svetl @ nka

I also thought about this, but there was not enough time, and this is a quick and unhappy way
And the toad crushed me for heavy cream. I extracted them with blood and sweat for ice cream, they are worth their weight in gold.
Now, by the way, they cut their own pasque. She fell apart. They ate with a spoon. For some reason I imagined that it would be cut into slices.
Suslya
And instead of cream, I took 30% sour cream, and there you need only 80 grams. My pasca did not fall apart during cutting, it kept its shape.
rusja
Quote: Freken Bock
Now, by the way, they cut their own pasque. She fell apart. They ate with a spoon. For some reason I imagined that it would be cut into slices.

So I was hoping that it would be cut. But, alas, now, we finish eating, delicious, but crumbles at the first touch.
Does sour cream really somehow affect the fortress?
kava
And I took the recipe from the packaging as a basis, but I made changes anyway

Curd 450 gr. (homemade pretty bold)
Butter 100 gr.
Sugar 160 gr.
Homemade sour cream 80 gr.
Eggs 2 pcs.
Dried apricots, raisins 100 gr
Vanilla sugar 8g

Eggs with sugar were brewed with constant stirring in a water bath until creamy. The oil took room temperature. Well, everything else is like everyone else. The result is the most delicate cheese mass. They don't like me with a coarse structure, so it turned out - that's it!
Svetl @ nka
Quote: Freken Bock


(We ate with a spoon. For some reason I imagined that it would be cut into slices.

But this one on condensed milk, is just cut into slices, and even so beautiful
lesik_l
Quote: rusja

And where did you buy it?
Look in "Joint Purchasing" pages 60-62. There the girls give the coordinates of the "World of the Book". You can order there.
Antonij
Hello everyone!
It's funny, of course, that I write my first message here (I've been reading the forum for a long time, since I'm going to buy a bread maker), nevertheless ;-)
In Moscow, you can buy a traditional wooden carved pasochny from me - I make them myself from high-quality selected linden, decorate with deep and generous carvings, the price of a pasochny for 1 kg is 1200 rubles.
More details can be read 🔗.
Vlad426
Quote: Antonij

Hello everyone!
It's funny, of course, that I write my first message here (I've been reading the forum for a long time, since I'm going to buy a bread maker), nevertheless ;-)
In Moscow, you can buy a traditional wooden carved pasochny from me - I make them myself from high-quality selected linden, decorate with deep and generous carvings, the price of a pasochny for 1 kg is 1200 rubles.
More details can be read 🔗.

Hi, I looked at your pasochnits, in this regard, 2 questions:
1. Whether the pasochnits are completed with a plank for "oppression", otherwise the photographs show only 4 carved planks for the pyramid.
2. Is delivery to the regions possible and how much will it cost?
Antonij
No, they are not completed, since practice has shown that it is more convenient to press down on Easter with saucers and sinkers from kitchen utensils, and the boards are often lost.
Delivery to the regions is possible, and the cost depends on the postage price, that is, I just add the postage price to the mailbox price.
cake machine
Please tell me: What is the difference between boiled and raw yolks in pasque? How does this affect the taste?

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