Custard Curd Easter- an obligatory dish of the Easter table. The recipe that I want to offer you today is truly royal. Cottage cheese Easter turns out to be very tasty, tender, beautiful - it will become a real decoration of the sacred holiday. Step by step cooking of this dish will help you create a masterpiece that will decorate the table and delight relatives, friends, guests.
Ingredients:
- half a kilo of cottage cheese with high fat content;
- 3 or 4 yolks, depending on the size of the egg;
- 200 grams of sour cream;
- 100 grams of butter;
- 100 grams of sugar;
- 1 teaspoon vanilla sugar;
- raisins to your taste.
In order for the Easter recipe for custard curd Easter to turn out at the highest level, it is necessary to maintain the proportions correctly. I love dried apricots very much, so my cottage cheese cake recipe contained not only raisins, but also candied fruits.
Curd custard Easter. Step by step recipe
- Brew boiling water, and fill it with raisins or dried apricots. Let the candied fruits brew for 20 minutes - this is necessary for swelling and making them soft.
- The curd mass must be rubbed through a sieve so that the cake turns out tender, without lumps, and makes up a single mass. For these purposes, you can use a blender or meat grinder.
- Next, for the royal Easter, we need three or four yolks: we separate them from the proteins and add the resulting yellow mixture to the cottage cheese.
- Pour sugar here, add sour cream and vanilla sugar. Mix all ingredients until a homogeneous mass is formed.
- Cut into small pieces butter and add it to our test. For best results, it should be at room temperature.
- Turn on the mixer and thoroughly process the resulting curd mixture.
- Take a saucepan with a thick bottom and pour the mass into it. We put on a small fire and, stirring constantly, cook until bubbles appear. Make sure that your mixture does not boil over, otherwise everything will go bad.
- We send the pan to the cold water bath. For the best effect, you can add ice to the water. We interfere curd dough until thickened, and then send it to the refrigerator.
- Now let's work with raisins. We drain the water, and dry the dried fruits on a waffle towel. After pouring them into the curd dough. In order to get a delicious and original custard Easter, the royal recipe can be diversified by adding nuts or dried apricots. Thoroughly mix our mass.
- Pour the mixture into a special form, wrap it with gauze, press it so that all the serum merges. We put in the refrigerator for a day. After the time has passed holiday cake ready.
As you can see, the royal Easter, the recipe of which we examined, is easy to prepare and does not require special culinary skills. Your Easter table will be enriched with delicious and incredibly tender Easter cake. Delicious, quick and easy recipes traditional dishes for the Easter table you will find on our website "I love to cook".
Easter from cottage cheese - gentle, airy, very tasty dish Easter table. We have all the cooking secrets!
- 1 kg cottage cheese
- 3 egg yolks
- 150 g sour cream 30%
- 1 cup of sugar
- a pinch of salt
- 1-1.5 cups raisins
- dried apricots and prunes for decoration
Wipe the curd.
In a separate bowl, add sugar to the egg yolks.
Grind sugar with yolks, add salt.
Add the egg mass to the curd, mix.
Release sour cream. If store-bought sour cream, then it is better to take fatter - 30%.
Rinse the raisins, let them dry a little. Combine with curd.
Stir until smooth.
Get ready for Easter. You can use any dish that has a hole for draining excess liquid.
Put a colander on a bowl (or, for example, a salad bowl), into which whey will drain.
Put a clean gauze folded in half in a colander. The gauze should be enough to completely cover Easter with it.
Put the entire curd mass on cheesecloth, smooth the top.
Cover Easter with gauze.
Place a press on top.
Put Easter to drain in the cold for several hours (or a day). Open gauze.
Place the dish upside down on top of the colander and carefully turn the colander over. Remove gauze.
Decorate Easter with dried apricots and prunes.
Recipe 2: cottage cheese Easter with boiled condensed milk
- cottage cheese - 400 gr
- butter - 150 gr
- sour cream - 150 gr
- boiled condensed milk - 400 gr
- raisins - 100 gr
pour raisins hot water and leave for 10-15 minutes.
Combine cottage cheese, butter, sour cream and condensed milk in a bowl. All foods must be at room temperature.
Beat with a mixer until smooth.
Rinse the raisins and add to the curd mass.
Line a pasochnik, bowl, colander or sieve with gauze in several layers.
Put the curd mass in cheesecloth.
Put the pasochnik in a deep bowl, wrap the gauze, put a plate on top, and put a load on it. Put in a cool place for a day.
Unwrap the cheesecloth and invert the easter onto a platter. Carefully remove the bean bag and remove the gauze. Bon Appetit!
Recipe 3: cream cheese Easter
Very simple and fast enough recipe.
- cottage cheese 1 kg
- granulated sugar 200 g
- egg yolks 4 pcs.
- homemade floor cream liter jar
- additives to your taste: raisins, prunes, dried apricots, nuts, candied fruits, etc.
- you can add berries, bananas, oranges, kiwi, peach whatever you like
- butter 300 grams
- sachet of vanillin or vanilla sugar
Wrap the cottage cheese in two layers of gauze and put it under a press for about 6 hours, excess liquid should go away.
Rub the cottage cheese through a sieve.
Mix homemade cream 250 g with four yolks. Heat the second part (another 250 g) of cream over a fire, but do not bring to a boil.
Introduce the creamy-egg mixture into well-warmed cream, mix and hold on fire for a few more 2-3 minutes, the mass should thicken. We take it off the fire. Cream butter and sugar thoroughly with sugar.
Pour raisins with boiling water, then put on a napkin to dry. Cut dried apricots and fruits into small cubes.
Add the butter mass and vanilla sugar to the grated cottage cheese, mix, pour in the cream and beat thoroughly with a mixer to form a fluffy mass of a uniform consistency. Pour candied fruits, raisins.
Stir again so that they are evenly distributed throughout the curd mass.
Line the molds with damp gauze.
Tamp the curd mass into prepared forms for Easter, put oppression on top and keep in the refrigerator for 11 hours.
After getting the cottage cheese Easter out of the mold, decorate with fruit or sweets on top and serve.
Recipe 4: cottage cheese Easter with dried apricots and candied fruit
- cottage cheese - 1.5 kg;
- sugar - 1 kg;
- eggs - 10 pcs.;
- butter - 200 grams;
- sour cream 25% fat (it is better to use homemade) - 0.5 liters;
- vanilla sugar - 1 pack;
- raisins - 2 cups (more can be - for an amateur);
- dried apricots, candied fruits.
Rub the cottage cheese on a coarse grater or through a sieve until smooth.
We beat the eggs into a separate container.
Add sugar to the eggs, beat with a whisk until smooth.
The resulting mass is added to the curd.
Mix well.
Melt the butter in a water bath or in the microwave, add to the cottage cheese.
Mix all the ingredients gently and put on a minimum fire. Stirring constantly, bring the mixture to a hot state, avoiding boiling.
After cooling a little, pour the contents into a cloth bag (you can use a clean pillowcase or gauze folded in several layers) and hang it for at least 12 hours to remove excess moisture (if the cottage cheese is very wet, you can use oppression).
Rinse raisins thoroughly under running water, dry. We wash the dried apricots, cut into small pieces.
We spread the cottage cheese Easter in a vase in layers, alternating with raisins.
The top layer of Easter is raisins. Add dried apricots and candied fruit.
Curd Easter is ready to eat! It must be stored in the refrigerator.
Recipe 5: Easter with Custard Fudge (Step by Step Photos)
- 500 g fat cottage cheese(sour cottage cheese is better not to take),
- 3 eggs,
- 1 cup of sugar,
- 200 ml cream
- juice of half a lemon
- vanillin,
- raisin,
- dried fruits,
- candied fruit,
- 100 g butter
Grind the cottage cheese through a sieve or scroll 2 times in a meat grinder. Most easy way- Grind cottage cheese for Easter with a blender to a pasty state.
Dried fruits are poured over with boiling water so that all chemicals come out of them. We wash. We grind with a knife. If you add chopped prunes to the cottage cheese Easter, keep in mind that this will give the cottage cheese a creamy shade. Squeeze the juice from the lemon and remove the seeds if they got there.
Add dried fruits, candied fruits, raisins and lemon juice to the grated cottage cheese.
We mix everything.
For the fudge, beat the eggs and sugar until fluffy (about 5 minutes). Add cream to them, mix. We put on a water bath or just on a slow fire. Add vanilla, about one small bag.
Stirring constantly, boil the custard fudge for cottage cheese Easter to the state of liquid mashed potatoes.
Remove and immediately pour the hot fudge into the curd. This is the brewing process. Mix quickly. In the cooled mass for the custard cottage cheese Easter, put the softened butter and knead.
We line the form with several layers of gauze, leaving long ends. We spread the curd mass into it, close the top with the ends of gauze.
We put under pressure in the refrigerator for 12 hours. During this time, excess moisture will drain through the holes in the mold.
We turn the cottage cheese Easter on a dish and decorate.
You can decorate with candied fruits, marmalade, nuts or just melted chocolate from a pastry bag or cream syringe to draw a pattern.
Recipe 6: royal curd Easter (with photo)
- 0.5 kg cottage cheese
- 100 gr butter
- 2 chicken eggs
- 3 tablespoons sour cream
- 100 gr sugar
- A pinch of salt
- 1 packet vanilla sugar
- ¼ cup raisins
- ¼ cup walnuts
- Lemon and orange peel
Half a kilo of fresh good cottage cheese grind together with 100 g of granulated sugar until smooth (you can use a fork, spoon). Grind the softened butter until white with vanilla sugar.
Tip: Be sure to soften the butter when room temperature, naturally, not in a microwave oven and not on gas.
Wash lemon and orange thoroughly, wipe dry. Grate lemon and orange zest on a fine grater or with a special tool. Finely chop the walnuts with a knife or chop in a blender.
Add 2 chicken eggs and 3 tablespoons of chilled sour cream to the curd mass (the fatter the sour cream, the thicker it will be, so take it into service). Mix everything well with a tablespoon.
Add whipped butter with vanilla sugar. Mix again.
Add crushed walnuts, pre-soaked raisins and citrus zest. Mix well.
Take the form for Easter. Line the mold with damp gauze, folded in half or with cotton cloth so that the edges hang down (the moisture content of the gauze is needed so that the finished cottage cheese Easter can be easily removed and completely retain its original appearance). Put the curd-citrus mixture tightly into the prepared pastry bowl.
Cover the mixture with the remaining corners of gauze. Put everything under oppression overnight in a cool place (in the refrigerator). For good, Easter should be under the yoke of at least 12 hours.
Recipe 7: simple cottage cheese Easter (step by step with photo)
The sweet, creamy texture of cottage cheese Easter is very similar to ice cream. Despite the fact that it is not at all difficult to cook it, the curd Easter ripens for 2 days.
- Cottage cheese - 450 grams;
- Butter - 200 grams;
- Sugar - 170 grams (or to taste);
- Yolks - 3 pcs;
- Cream - 200 ml;
- Candied fruits - 30 grams;
- Raisins - 70 grams;
- Vanilla sugar - 1 sachet.
Rub the cottage cheese 2 times through a sieve to get rid of grains and achieve a smooth, creamy texture. Even if you buy cottage cheese without grains, it still needs to be rubbed through a sieve.
Beat the yolks with a little sugar until white.
Add softened butter, sugar and beat everything together again until smooth.
Combine the whipped mass with mashed cottage cheese.
Separately, whip the cream to stiff peaks.
Add cream to curd mixture, stir until smooth.
Add washed and dried raisins and candied fruit.
Try to distribute everything as evenly as possible so that the raisins and candied fruits do not sink to the bottom or rise to the top.
Wash the form for cottage cheese Easter, collect and lay out the inside with wet gauze.
Spread the gauze evenly, without gathering, as the printed pattern will depend on this. The form will be turned upside down. Place it on a plate or tray.
Slowly, one spoon at a time, spread the curd mass inside the mold. This must be done so that voids do not form inside, so that all free space is filled evenly.
Fill the form to the end, leave a few tablespoons of the filling. Easter will sag under the weight of the load and you will need to add cottage cheese.
Lay the hanging parts of gauze neatly and evenly on top of the filling. Put a plank on top, and on it a load of at least 500 grams. And put the whole structure in the refrigerator.
Liquid will be released from below, it must be removed immediately, the plate should be wiped dry. Check the top of the mold, if the filling has sagged, then add the remaining cottage cheese, put the plank and load on top again. Usually the next day the liquid is no longer allocated.
After two days, take Easter out of the refrigerator, free from the form and gauze. Curd Easter is ready for the holiday!
Recipe 8: Easter cottage cheese with candied fruits
- Curd - 500 g
- Eggs (only yolks) - 2 pcs.
- Sugar - 125 g
- Butter - 100 g
- Sour cream (cream) - 100 g
- Vanilla sugar - 1 sachet
- Dried fruits (candied fruits) - 100 g
Cottage cheese must be rubbed through a sieve or chopped with a blender (submersible nozzle). The curd will become airy and even more tender.
Soak candied fruits for Easter well with hot water and let stand for about 30 minutes. Then drain the water, dry the swollen dried fruits and, if necessary, cut.
Mix all other ingredients (yolks, sour cream, butter, sugar) until smooth and put on fire. Bring the mixture to a boil over medium heat. Stir for about three to five minutes, the mixture should begin to thicken.
Then let it cool and mix with cottage cheese and candied fruits.
Wet clean gauze and wring out. This is necessary so that it is convenient to line the pasochnik, removing deep folds.
Put the paster in a deep bowl upside down, cover with gauze, leaving the edges hanging down. Lay out the curd mass.
Close the edges with gauze on top, put a plate of a suitable size on top and put oppression (2-3-liter jar of water). Put in a cold place for at least 12 hours. During this time, excess liquid will drain into a bowl, it must be constantly drained.
Then we open the gauze, substitute the dish where the Easter will stand, and carefully turn it over and disassemble it, remove the bean box. Now the cottage cheese Easter is ready, you can decorate with candied fruits.
Recipe 9: Easter cottage cheese with poppy seed filling
The combination of poppy and cottage cheese is very harmonious, the curd layer is airy and tender.
- Cottage cheese - 400 g (fatty)
- Cream - 200 ml (33-35%)
- Gelatin - 9 g (powdered)
- Sugar - 275 g (125 g in cottage cheese, 150 g in poppy seed filling)
- Vanilla sugar - 1 tsp (in cottage cheese and in poppy seed filling 0.5 tsp each)
- Poppy - 300 g
- Milk - 120 ml
- Raisins - 100 g
- Nuts - 100 g
- Lemon zest - 1 tsp (can be excluded)
- Water - 50 ml and a little more for gelatin
Curd Easter is different from Easter cake, first of all, appearance. In the second - the products from which it is prepared. And in the third - the actual technology of preparation. Easter is a ritual dish in the form of a four-walled cone of various sizes and heights. As a rule, it is prepared in one copy.
The five most commonly used ingredients in Easter custard recipes are:
All custard Easter recipes include cottage cheese, butter, sugar and raisins. Other products like sour cream, milk, cream, yogurt, kefir, fermented baked milk, eggs are interchangeable. From non-custard Easter, custard differs in that the curd mass is kneaded in a water bath with continuous stirring.
That is, a second, smaller one is placed in a large pot with water at the bottom. The whole structure goes to the stove, to medium heat. The already mixed mass is laid out in the inner pan. For her, there is cottage cheese, whipped with a blender or rubbed through a fine sieve. Sugar or powdered sugar, sour cream, eggs, steamed and dried raisins, a pinch of salt and vanillin. The mixture is uniform. When heated in a bath, it will become liquid. You should not be afraid of this, in the future everything will be in order with Easter.
Five of the fastest Easter custard recipes:
The whole mass, stirring, bring to a boil and immediately remove from heat. Let cool. After that, it is poured into a special pasta form. If this is not available, a fine sieve of a suitable size will do. Its bottom is covered with a linen or gauze napkin, a towel. Pour in the mixture. The edges are folded inward. On top - a plate and oppression on it. In the refrigerator, all this should stand for at least five to six hours. All excess liquid will flow out of the Easter, leaving a dry, compressed mass. In the morning, it is simply turned over onto a dish and decorated as desired. In Russia, these are traditionally two capital letters ХВ, which means “Christ is Risen”.
The Easter table should be decorated with three dishes: colored eggs, Easter cake, custard easter, the recipe of which I still have from my grandmother. But the form broke, and I didn’t dream of doing Easter without it. And here in the video is such beauty - from a flower pot! Thanks for the tip. This year, my table will finally be decorated with custard curd Easter. By grandma's recipe but with your idea.
Easter custard recipe, presented in your catalog, made me take up cooking. I didn’t even think how easy it can be to create a gastronomic masterpiece. My wife was surprised at my cooking abilities. I will now be on duty for such goodies, as my wife and children decided. All my warm wishes are addressed to you. You are the master of your craft. There are few such people, give your warmth to others. Peace to your home.
Stunningly interesting video sequence custard curd Easter recipe in your performance. The addition of sour cream turned the dough into a solid tenderness. The flower pot idea solved my lack of shape issues. It didn't stick, I didn't have to tear it off, as it often happens to me. I advise all familiar housewives to visit your virtual academy. I often check out the baked goods section. You taught me how to bake shortbread.
Good day! I came across a video of Easter custard cottage cheese recipe your wonderful site. I have never cooked such a delicacy as custard Easter before. Looking at you, I decided to pamper your family. Tasty, original, economical. I thank that soul. I will constantly come in, view new items, draw knowledge. I want to wish you vitality, energy. Continue to please the fans of your talent.
The custard curd Easter seemed to me very difficult to prepare. The recipe is kind of confusing. But in the video with my grandmother Emma, I began to do it step by step: they rub the cottage cheese through a sieve - I rub it, she rubs the mass - and so do I. I was especially afraid that the mass would burn and spoil so many products. But everything turned out like in the movies. And the family ate the new dish faster than the rest of the Easter goodies.
Custard cottage cheese Easter recipe, which can be found on your website, caught my eye by accident. Previously, I spent hours looking for recipes on other portals in the Easter custard sections, they didn’t suit me there. This one looked good. I did it, I liked it. With candied fruits divine. Never knead the dough before heating it. From now on, I will do strictly according to the instructions shown by you. Photos with a detailed description helped me even more to cope with the task. All my friends have already followed my example. Looking forward to new releases.
Three years ago I mastered the baking of Easter cakes, I have my signature recipe, which I share with all my friends. Once one of them said that what I call Easter is not Easter at all, but Easter cake. And Easter is made from cottage cheese. None of my friends suggested the recipe for cottage cheese Easter to me: you shouldn’t mess around, it still won’t work, and there’s no form. It’s good that I didn’t wave my hand and looked at culinary.ru. The kind sorceress grandmother Emma found a form for me, showed me the recipe, and taught me how to decorate. My cottage cheese Easter custard was a success.
All on Easter table symbolically: and cottage cheese Easter in the form of a pyramid is a symbol of the Holy Sepulcher, from which He resurrected. Therefore, on the Bright Sunday of Christ, custard Easter must be on the table. Recipes can be different: the most crucial moment is heating on fire, you must constantly stir and wait for the first bubbles. This is what I learned from the video. And for the first time, my Easter was burned on fire. Now I am waiting for the new Sunday of Christ, the custard Easter will definitely be on our table.
It is not difficult to find a recipe for making cottage cheese Easter: websites, newspapers, magazines, acquaintances - everyone claims that their recipe is the best. And I think that even the best recipe There is no guarantee that it will be delicious. Personally, I have already ruined three Easters, waved my hand at this losing business, until I went through the entire cooking process with Grandma Emma from the video. She calmly says what needs to be done - and everything comes out by itself. This year, my family finally realized that cottage cheese Easter is when you lick your fingers.
With my granddaughter, we were looking for how custard Easter is being prepared. The recipe was found on a cooking video. The granddaughter memorized for a long time how much butter, eggs and sugar are needed for Easter. But all this information flew out of her head. But when there was a ready-made custard curd Easter on the table and my granddaughter began to decorate it, I just gasped: berry to berry, candied fruit to candied fruit from memory she laid out the same ornament as in the video!
Hello! I would like to thank you for a wonderful recipe for Easter cottage cheese. For the first time in my life I made such a treat yesterday. Inspired by the incredible success of the first batch, she immediately set to work on the second one for her mother and grandmother. First time trying this kind of cake. Unusually, you will lick your fingers. Now such a cottage cheese Easter will become the main dish of the festive family table. Cheers to you and your team.
On the Internet, I found a lot of videos of custard curd Easter. But the cottage cheese Easter recipe of your site inspired me. It turned out amazing. The addition of lemon zest betrayed an incredible aroma. I will continue to cook according to your recommendations. Thank you.
I express my gratitude to all your culinary family for the foundation of the site. This is a reference book for beginner cooks. It was easy for me to learn unique tricks on the advice of the wise, experienced grandmother Emma. I was pleased with the recipe called Easter cottage cheese custard. Quick to prepare, affordable ingredients, amazing taste. Good luck, prosperity, prosperity.
All my relatives are grateful to you for the idea of \u200b\u200bthe dessert curd Easter custard. Had a great time in the kitchen with my daughter. We are glad to see a new, branded sweet for the bright Easter day. She advised her friends to join the numerous guests of your resource.
Somehow, a familiar craftsman gave me a real beekeeper: wooden, with crosses and the letters ХВ on the sides. And I thought that custard curd Easter, the recipe for which I read in an Orthodox newspaper, would be ready without any problems. It wasn’t there: my Easter fell apart, I cooked it raw, I thought it was easier. Now I’ve found on a cooking video how custard curd Easter is prepared: nothing complicated, I’ll definitely try it this year.
