Royal Easter cooked

Category: Easter
Royal Easter boiled

Ingredients

cottage cheese 1 kg
eggs 5 pieces.
butter 200 g
sour cream 400 g
sugar 300 g
grated almonds 50 g
vanilla sugar or vanillin
raisins (I always put dried apricots and more) 50 g

Cooking method

  • Rub the cottage cheese and butter through a sieve (I pass through a meat grinder with a grid with small holes), add eggs, sour cream, mix thoroughly, put a saucepan with a thick bottom (I use a pan for boiling milk with double walls, between which water is poured) on the stove and bring the mass to a boil with continuous stirring so that the mass does not burn.
  • If a simple saucepan is used, you need to stir constantly, since it can very easily burn and the taste will be spoiled!
  • Heat up to the "first bubbles" until the mass curls up a little. Then remove from heat and cool quickly (you can put the pan in a bowl of cold water). When it cools a little, add sugar, ground almonds, vanilla, dried apricots (and / or raisins) and mix well.
  • Then cool it again and put it in a pasochny lined with wet gauze, refrigerate for a day.
  • If you don't have a sausage box, you can use a plastic strainer or a colander.
  • They also need to be lined with a double double layer of wet gauze.
  • The piece of gauze shouldn't be small. We pour out the mass, the ends of the gauze remaining hanging, we lift up. While leveling, we cover the strainer with these ends of the gauze from above. Put a suitable plate on top.
  • We put the strainer in a suitable bowl, into which the liquid will drain.
  • Periodically, you can drain this liquid from the bowl so that it does not touch the bottom of the strainer.
  • We put something heavy on a plate, a jar of jam, for example.
  • We put this "construction" in the refrigerator for about a day.
  • Then we disassemble the "construction", unfold the ends of the gauze and turn the Easter over onto the dish. We decorate to taste!
  • Cooked Easter, unlike ordinary Easter, can be stored in the refrigerator for several days.
  • And most importantly, the mass after brewing will be liquid, similar to thin semolina porridge. Do not be alarmed, it should be so! During the day, all the excess liquid will drain (about 400-500 ml) and you will get a delicious Easter that will keep its shape. And the liquid can be used in baked goods.


Vlad426
Luysia, and what fat content to take on your Easter cottage cheese?


lobacheva
Yesterday I made the girls according to this recipe, took a house in the village, it is in such round cellophane packaging, as if grainy, here. You need to cook for so long so that the liquid boils away, evaporates. It seems to have turned out delicious, really sweet. But I think that it will be so tasty with a laugh. MMMMMMMMM
strong
I do not Luysia , but I will also answer. I like fatty cottage cheese for Easter - 9%, for example. I just don't like grainy ones. For Easter I take the one that is cheaper and softer. I don’t take Piskarevsky, for example. Although, it seems to me that the difference in fat content is not important for this cooking method. I always pour it into a colander covered with gauze and then hang it overnight. In the morning I easily take off the gauze - the bun is strong
lobacheva , yes I wrote that I put less sugar, sweetish. But the liquid does not always evaporate equally. Boil for 40 minutes and pour the thin one into a colander. Serum always comes in handy
And my mother told me that initially our grandmothers cooked this Easter for 2 hours. What's the catch, I don't understand, but stir continuously for two hours. Tomorrow in Hotter I'll try to potam for a long time.
Luysia
Quote: Vlad426

Luysia, and what fat content to take on your Easter cottage cheese?

I take cottage cheese at the bazaar. I choose not wet and at the same time not dry (which crumbles into grains).I like the one who shares the records.
Well, I definitely try.

But the percentage of fat content on the market cottage cheese is not indicated.

Quote: lobacheva

Yesterday I made girls according to this recipe, took a house in the village, it is in such round cellophane packaging, as if grainy, here. You need to cook for so long so that the liquid boils away, evaporates. It seems to have turned out delicious, really sweet. But I think that it will be so tasty with a laugh. MMMMMMMMM

I already wrote that I do not cook the mass for Easter for a long time, and all the liquid drains off in a day.
If someone loves grainy Easter, then, probably, you can cook longer.
I like my version. Easter is tender, but not wet and does not crumble.
Lenok_cn
Quote: Luysia

EASTER "TSARSKAYA" BOILED
1 kg of cottage cheese,
5 eggs,
200 g butter
400 g sour cream,
300 g sugar
50 g grated almonds
vanilla sugar or vanillin
50 g raisins (I always put dried apricots and more)
Christ is risen!
I made this Easter too. We really enjoyed!
I used to make baked and raw, but I liked this one the most!
Luysia, thanks for the recipe !!!
Luysia
Quote: Lenok_cn

Christ is risen!
I made this Easter too. We really enjoyed!
I used to make baked and raw, but I liked this one the most!
Luysia, thanks for the recipe !!!

Eat to your health! I have been doing this Easter for several years in a row, I also really like it.

But this year, I accidentally "staged the experience." I was distracted by the ham in the slow cooker (I only have it for a few days, I'm still mastering it) and overexposed the mixture in a water bath.

Therefore, I can say for sure: if you want a soft and tender Easter, then cook quite a bit (as I wrote in the recipe), if you want a drier and friable Easter, cook a little longer, as Silena wrote
lesik_l
Luysia Thanks for the Easter recipe, it turned out very tasty

Royal Easter boiled Royal Easter boiled

When I cooked everything, I was simply stunned: everything was liquid, the cottage cheese was not visible at all. Just like semolina. I folded three layers of gauze and under a press, almost 2 glasses of liquid glass. Topped up the mass as it squeezed out. It fits into the mold to the brim, and the "pillow" also came out at the base. It turned out plump, cut with a knife. All household members were satisfied.
rusja
lesik_l,
Did your curd paste solidify in a special form?
This is not the first time I have seen this form on the forum, which squeezes out of cottage cheese both crosses and a temple with domes, like yours. And where did you buy it?
Hairpin
Louisia!!! Very good recipe !!! I have already begun to prepare for Easter, and started with your recipe.

I'll add it myself.
1. Amount of ingredients - for two standard Easter. I did half, it turned out exactly under one.

2. Curd ... well, to be honest, it just remixed. Neither through a sieve, nor through a meat grinder. I just mixed it up.

3. Easter is sold in church shops. There are plastic and wooden ones. I have both. I don't use wooden ones, because I don't know how to wash them in the dishwasher.

4. Personally, I bought Easter at Voikovskaya and Koptevskaya churches. If anyone is interested, ask where exactly. If I don't answer the topic within 24 hours, knock on the PM.
Luysia
Quote: Hairpin

Louisia!!! Very good recipe !!! I have already begun to prepare for Easter, and started with your recipe.

Hairpin, Thank you! I have been using this recipe for 8 years already, I really like mine.

Shpilechka, what a fine fellow you are, you are already planning an Easter feast!

Quote: Hairpin

2. Curd ... well, to be honest, it just remixed. Neither through a sieve, nor through a meat grinder. I just mixed it up.

I mix (beat) the mass with a combine. Long ago, when there was no combine, rubbing cottage cheese through a sieve was the most dreary part of cooking.

But I still have not bought a pasochna, and with it it is not only delicious, but also beautiful.
Hairpin
Louisia, brought a photograph with an evening horse. Forgot to insert last time:

#

Once again, thanks !!!
Svetka
Oh, and I've ruined everything.
Cooked cooked, cooked cooked.
At first it was liquid for a long time, then it began to thicken, then it became like a gorgeous thick cream, for about 3 hours I cooked it in a water bath.The bubbles did not appear, I decided that everything would be enough and with a hot fool in her, ------- threw candied fruits in cognac !!!!!!!!!!!!!!!!! AAAAAAAAAA and it all went so disgusting grains !!!!!!!!!!!!! And curled up.
How insulting to me

Therefore, I advise everyone to be careful with acidic additives !!!
Luysia
Svetka, Why, why did you cook for so long?

Quote: Svetka


for about 3 hours I cooked in a water bath.


Three hours!

In the same place, it is written in the recipe with such fat "gorobtsy" that you need to cook until the first bubbles. The mass should remain liquid, like completely liquid semolina.
And then a lot of liquid will drain and everything will be compressed and there will be such deliciousness.
Quote: Luysia

Heat up to the "first bubbles" until the mass curls up a little. Then remove from heat and cool quickly (you can put the pan in a bowl of cold water). When it cools a little, add sugar, ground almonds, vanilla, dried apricots (and / or raisins) and mix well.

And most importantly, the mass after brewing will be liquid, similar to thin semolina porridge. Do not be alarmed, it should be so! During the day, all the excess liquid will drain (about 400-500 ml) and you will get a delicious Easter that will keep its shape. And the liquid can be used in baked goods.

Hairpin, lesik_l, Lenok_cn they did it, they liked it.

It is a pity that you did not believe them and ruined how many expensive products.

And candied fruits, raisins, dried apricots should be put into the already practically cooled mass,

Why didn't you read the recipe so carefully?
lesik_l
Quote: anrina

Good afternoon, I saw on the website how beautiful you got the Tsar's Easter last year, I bought the same form, but there is a question for you, because rarely does anyone even get such an impression of the form in the form:
at first you just let the excess liquid drain, and only then did you fill out the form, and did you put gauze in it?

I will answer here so that everyone can see.

At first I folded the gauze in three, and then laid it out in a mold, neatly straightened the corners according to the principle of an envelope, evenly laying one edge over the other. It turned out that the gauze lay flat on the part with the pattern, without folds. Poured right up to the top, everything did not fit. As the excess liquid was squeezed out, the mixture was topped up. She again tightly closed and put the load. The weight of the press was about 0.5 kg at the end, and at the beginning, when the mass was liquid, 1 kg.
ilkva
I did everything according to the recipe, I could not stop when the taste was not even squeezed out, like a delicious cream
I ordered a mold and it turned out to be small, put it in it and also in a round strainer. I lined the forms with a thin cotton cloth, left a little mass and now, as the liquid is poured, I add the mass, I made one with raisins, the other without anything, then sprinkle with candied fruits. Thanks for the recipe, I pulled a big plus sign
Luysia
ilkva, to your health!

And I haven't done it yet, I'll be there tomorrow morning.
Svetka
Quote: Luysia

Svetka, Why, why did you cook for so long?


Three hours!

In the same place, it is written in the recipe with such fat "gorobtsy" that you need to cook until the first bubbles. The mass should remain liquid, like completely liquid semolina.
And then a lot of liquid will drain and everything will be compressed and there will be such deliciousness.
Hairpin, lesik_l, Lenok_cn they did it, they liked it.

It is a pity that you did not believe them and ruined how many expensive products.

And candied fruits, raisins, dried apricots should be put into the already practically cooled mass,

Why didn't you read the recipe so carefully?
So I was waiting for these first bubbles, but they are still not there.
Today I changed it and cooked it for about an hour, the consistency of the mass is homogeneous without a hint of grains, a little thick like custard somewhere. But I didn't see bubbles anyway.
Now it is cooling down, I will already put candied fruits and vanilla in a cold one.

svet_lana
Thanks for the recipe made today now lies dripping. I decided how it would drain a little, then put it into shapes. She cooked in a berghof pan for only about 20 minutes over medium heat, kept stirring all the time, and turned off the bubbles as the bubbles went off. At first the mixture was thick, as it warmed up it became thinner and thinner, and in the end it was really like a liquid semolina porridge. Already a lot of serum glass.I think everything will work out and it will be very tasty.
Luysia
And mine is already draining, this year for the first time in the correct pasochny like lesik_l.

svet_lana, tomorrow will definitely be delicious!

Svetka, if the grains did not work out, then you will have a tasty treat tomorrow.

Girls, do not pour out the liquid that is glass from Easter, for baking it will be very good!
Teen_tinka
My two things are already under pressure in the refrigerator. One mom, the second family, this year, too, in the pasochnits ... I had breakfast with the leftovers from the saucepan - delicious, sweet ...
ilkva
this year for the first time in the correct pasochny like lesik_l.
And how much does it fit? I only have a little one or they are. I look mine for half a portion
Teen_tinka
In the red plastic I had half the norm.
nusya
Mine is also in the fridge. I did half a portion, just in a small pasochny fit
don_camp
If done strictly according to the recipe, then it turns out exactly two pasochnits. One large for 1 kg, the other 0.5 kg. By the way, according to the recipe for Easter cottage cheese ("Gourmet School"), doubled is also just enough for two. Below in the photo 2 by 1kg. Top by 0.5 kg.
Royal Easter boiled
And here she is a beauty. From a wooden form. Delicious and tender.
Royal Easter boiled
True, not a lot of liquid left the mold. This is a fairly old, which means a proven recipe. It was published even before the revolution, namely in 1913 in a culinary collection as "Tsar's custard Easter". It means something. Thank you Luysia for not letting the classic Easter dish get lost in the sands of time. If so at all can be said about Easter.
svet_lana
Easter turned out, everything is fine, but I overdid it with a load, too much liquid probably leaked out, it turned out a little dry for my taste. But almost everything was gone anyway
Luysia
svet_lana, everything can be fine with the load, the main motto in this dish is "Do not overcook!"

The longer you cook, the more grainy and dry the Easter will be.
Royal Easter boiled
Svetka
Mine was excellent.
There were a little grains, but no one at all noticed except me. I held it under pressure a little, for about a day, and the taste was like ice cream: nyam: I cooked candied fruits in brandy. I didn't have time to capture the pasque, because they just dared to visit.
I have a wooden mold for the floor of a kilo of cottage cheese.
I will do more - people demand
Thank you very much for the tips !!!
lesik_l
In addition to the taste, what I like most about this Easter is that it goes through a good heat treatment. Now it is so difficult to find respectable sellers, and sanitary standards in the village are not very respected.
svet_lana
Nope, I'm fine with the grains, there are practically none of them, it's all about the load, too much liquid has gone and it turned out dry, although it's tasty, next time I will definitely reduce the load !!!!
above they said I held her under pressure a little, for about a day, and the taste was like ice cream, that's how I want it. My sister brought her own version, hers is a little wetter, for me just right.
Teen_tinka
The mother-in-law, trying the cottage cheese paste, said that earlier the children's curd cakes were just as tasty.
Luysia
Quote: Svetka

Mine was excellent.
There were a little grains, but no one at all noticed except me. I held it under pressure a little, for about a day, and the taste was like ice cream: nyam: I cooked candied fruits in brandy. I didn't have time to capture the pasque, because they just dared to visit.
I have a wooden mold for the floor of a kilo of cottage cheese.
I will do more - people demand
Thank you very much for the tips !!!
Svetka, to keep under pressure for 24 hours (I wrote about it in the recipe)! That's what I always do: early Saturday morning.

Quote: lesik_l

In addition to the taste, what I like most about this Easter is that it goes through a good heat treatment. Now it is so difficult to find respectable sellers, and sanitary standards in the village are not very respected.

lesik_l link, this is also, but a big plus is that it can be stored well in the refrigerator - for several days. And not boiled Easter should be eaten almost immediately.

Quote: Tinka_tinka

The mother-in-law, trying the cottage cheese paste, said that earlier the children's curd cakes were just as tasty.

Tinka_tinka, pleasing a mother-in-law is not an easy task, but you did it!
lenysya_81
Thanks for the recipe! Well, I liked it very much. Tell me, how can you use whey in baked goods in a bread machine?
We kept it under pressure for a maximum of 6-8 hours and everything turned out perfectly ... really, like ice cream
Luysia
lenysya_81, glad you like it!

And use the liquid that is glass, for example, when kneading dough for buns, since it is sweet and aromatic. Or instead of milk for cake.
lenysya_81
Thank you
Inusya
Lucia, I want to try your paste, but I have a 1kg plastic mold. Won't fit? I really do not want to half the recipe (from hunger after fasting ...), so I also think. I counted everything, it seems like a lot more by weight, well, will the liquid come out there? What do you think, take risks in shape or play it safe? Fir-trees, sticks, so in a mold I wanted it to be beautiful ... In short, or a lot, but not festive, or festive, but not enough ... ah-ah-ah-ah-ah !!!! chef, what to do? ...
Luysia
inusya, here is the photo above, last year I did it for the first time in uniform. Everything does not fit right away, when a little glass, then I added the remains.

Inusya
And, so this is the same kilogram? URRRRRRYA! Then what questions, chief! The truncated will be done ...
Aylen
Luysia
Thanks for the recipe! Easter was great! I was looking for just such a recipe. Even my husband, indifferent to cottage cheese, ate with pleasure. But I digested it, I think. I did half the norm (I have a small form). The bubbles went almost after a couple of minutes, that's when you probably had to shoot? And I also held it, it turned out not semolina porridge, but a liquid mixture of cocoa. Candied fruits, naturally, in such a liquid, went to the bottom, that is, at the top they grouped together as a result. And the gauze failed, it was necessary to take a new one, the mass seeped through it and froze. In general, she sculpted with her hands, decorated with sprinkles. And still there was not a piece left in two hours.
Luysia
Ailen, cheesecloth does not need to be taken new, but be sure to fold at least in half. And to add candied fruits and put on, you need to strain the already cold mixture. I hope you read the recipe carefully.

Based on experience, your next Easter will be perfect.
Alinka
Girls, and in fact soon Easter again. You have made such works of art ... will I succeed?
Luysia
It will definitely work out! Just read the entire recipe carefully, understand why and then everything is simple.
Sveta_
Luysia, thanks for the recipe. Yesterday I did a half-portion rehearsal before Easter. Cooked in a Soviet pressure cooker - very convenient, nothing even tried to burn, for about 10 minutes and bubbles began to appear, it turned out to be a really liquid porridge. I tried to strictly adhere to the recipe and technology. Sugar, vanilla, raisins with dried apricots were added to the cooled mixture, cooled and poured into a mold. The night was straining, it was about 9-10 hours. In terms of consistency, the very thing, maybe if a full portion, then you need to keep it for a day. It tastes great. What upset me - all the raisins and dried apricots were at the bottom, in the sense that when I turned it over, the whole top of the head was filled with dried fruits, and the rest of the volume was empty. Maybe not put raisins at all? Girls, how are your raisins behaving?
Luysia
I do it in a large shape for Easter, but still, not everything fits into it right away. Therefore, when a little drains I report the remainder and the dried fruit is obtained more evenly.

If you do it in a flatter and wider container (as in my first photo), it will also be more even.

And without dried fruits at all, this will not be the same. They are the most delicious here and the cut then turns out beautiful.
Sveta_
Luysia, thanks for the quick response. Well, I'll try on a full recipe and lay it out in parts. If possible, I will remove the cutter
Inusya
I rushed about for two whole days (either to smart ones, or to beautiful ones) and finally decided:
will have to do two Easter - this Tsar's I want to ...
a Suslin by tradition, I can't help but repeat. Therefore, there will be complete gluttony ..
Tomorrow I'll go buy products!
Luysia
Quote: inusha


Tomorrow I'll go buy products!

inusya, I hope you won't buy cottage cheese tomorrow?
Julia V
And I already bought some cottage cheese, as much as 2 kg there is a question - what sour cream to take, homemade cream?
Vei
Quote: Julia V

And I already bought some cottage cheese, as much as 2 kg there is a question - what sour cream to take, homemade cream?
Usually in Easter recipes, the fatter, the tastier after fasting then)))
I cooked both according to the fat scenario with 18% cottage cheese, butter, etc., and according to the dietary one. The first is tastier, it turns out like a dense, oily homogeneous mass that melts in the mouth. When I did it for the first time, all of mine told me that it was too fatty and cloyingly sweet, and they would only try. Yeah ...)))) they moaned later, why so little that they didn't notice and didn't even have time to taste
This is my favorite recipe, I will cook it for the eighth year. Only recently I have been boiling it in TM, and earlier in a saucepan, a bodyagi for the whole day with stirring, but still the result is worth it!
Luysia
Quote: Julia V

And I already bought some cottage cheese, as much as 2 kg there is a question - what sour cream to take, homemade cream?

I take a good store, I do not like the taste of market sour cream (these are my cockroaches).

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