Curd Easter: step by step cooking recipe

Cottage cheese Easter is traditionally served only once a year – on Easter. And if with ordinary Easter cakes it is clear how they appeared and what they symbolize, then what about this undoubtedly tasty product made from cottage cheese?

Curd Easter traditionally has the shape of a truncated pyramid, and according to some sources it symbolizes the coffin, according to others – Golgotha. Cottage cheese Easter, like Easter cakes, is called to sing the resurrection of Jesus Christ. Since Easter has an unusual shape, for its manufacture, the hostess uses a bean box – a prefabricated structure of four “walls”.

Cottage cheese Easter can be raw, boiled and custard, and raisins, candied fruits or nuts are added inside. Different Easters are similar in taste and composition, but they differ in storage time.

To prepare cottage cheese Easter, you need to make sure that you use the freshest cottage cheese, and if you use cream, then their fat content should be at least 30%. Butter should also be very fresh and also very soft.

Today we will tell you which Easter cottage cheese recipes exist and really deserve attention.

Cottage cheese Easter classic

This Easter cottage cheese recipe is recognized as one of the classic and frequently used.

Required components:

• Fresh cottage cheese – 500 g;
• Vanilla sugar – 2 tsp;
• Sour cream – 100 ml;
• Sugar – 100 g;
• Softened butter – 100 g;
• Candied fruits – 90 g;
• Raisins – 80 g.

Cooking process:

1. Remember that during the preparation of Easter, the butter must be softened, so take it out of the refrigerator in advance.
2. When the butter reaches room temperature and softens, rub the cottage cheese through a sieve, then mix it with the butter, then add both types of sugar and mix it all well.
3. Boil water and pour 80 grams of raisins into it so that it steams.
4. After a while, drain the water, dry the raisins a little and add them to the curd mixture. Add candied fruits there and mix gently.
5. Line the pasochnik with damp gauze, then carefully introduce the curd mixture into it and tamp it well.
6. Cover Easter with gauze on top, place oppression on top and leave Easter in the refrigerator for 12 hours.
7. Decorate Easter as you wish.

Easter Royal

It is not for nothing that this cottage cheese Easter has such a proud name, because it is so tasty that it was served at the courts.

Required components:

• Chicken egg – 3 pcs;
• Raisins – 0.5 cups;
• Butter – 100 g;
• Dried cranberries – 0.5 cups;
• Sour cream – 1 glass;
• Granulated sugar – 150 g;
• Cottage cheese – 500 g;
• Lemon zest – 1 pc;
• Vanilla – 1 pod;
• Almonds – 0.5 cups.

Cooking process:

1. First of all, squeeze the cottage cheese, then wipe it through a sieve.
2. Take a saucepan with a thick bottom, put the cottage cheese in it. Add eggs, butter and sour cream to the pan, mix everything well, then turn on low heat.
3. Heat the curd mixture, stirring constantly, and when it heats up, remove it from the heat and, also stirring, let it cool.
4. Add the almonds, lemon zest, sugar, vanilla raisins and cranberries to the cooled curd mixture. Mix the mass thoroughly, then wrap it in damp gauze and tamp it in a bean bag.
5. For a day, put Easter under oppression in the refrigerator, after which the dish can be decorated and served.

Custard curd Easter with candied fruits and nuts

This Easter, like Easter above, is custard. This means that such an Easter will be stored longer than raw.

Required components:

• Cottage cheese – 1 kg;
• Butter – 200 g;
• Chicken egg – 5 pcs;
• Sugar – 200 g;
• Vanilla – 1 pc;
• Cream – 400 ml;
• Nuts – 100 g;
• Candied fruits – 100 g.

Cooking process:

1. First of all, pass the cottage cheese through a sieve or grind it with a blender.
2. Next, add the butter, which should be soft by the time the dish is cooked.
3. Cut the vanilla stick and remove the seeds from it.
4. Mix the vanilla seeds with the eggs until the mixture turns white.
5. Add cream to egg mixture and mix well.
6. Place a heavy bottomed saucepan over medium heat. Put curd in it. Heat up the mass without stopping stirring.
7. When the mass becomes thicker, remove it from the heat and stir until it cools down a bit.
8. Chop nuts with candied fruit a little and add to the curd mass.
9. Add the egg mixture to the curd mass and mix thoroughly.
10. Line the pasochnik with a little damp gauze, tamp the curd mixture into it, put the pasochnik in a bowl so that the liquid flows there, press it on top with oppression and refrigerate overnight.

Easter with condensed milk

Required components:

• Fresh cottage cheese – 600 g;
• Butter – 150 g;
• Sugar – ¼ cup;
• Sour cream – 0.5 cups;
• Condensed milk – 0.5 cans;
• Raisins – 0.5 cups;
• Vanillin – to taste.

Cooking process:

1. First of all, squeeze the cottage cheese from excess liquid and grind it through a sieve.
2. The next step is to mix it with sugar and softened butter at room temperature, mix the mixture well, add vanilla.
3. Grind the resulting mixture well, then add sour cream, condensed milk and raisins. Stir everything until smooth, so that the raisins are evenly distributed throughout the mixture.
4. Wrap the curd mass in gauze and put in a pastry box. Put the pasochnitsa under oppression in the refrigerator for 12 hours, after which Easter can be decorated and served.

We hope you will definitely try one of these wonderful recipes for cottage cheese Easter and you and your loved ones will like it.