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.
