Cottage cheese Easter without baking

Cottage cheese Easter without baking is one of the three symbolic dishes of the Easter table, along with Easter cakes and colored eggs. It is prepared without heat treatment, but there are also custard options. For this dish, high-quality fresh products are selected and it is advisable to have a special form for the formation of Easter. Traditionally, cottage cheese Easter is complemented with raisins, nuts or candied fruits.

Cottage cheese Easter - a classic recipe at home

The classic recipe for cottage cheese Easter at home involves using only fresh, high-quality cottage cheese, the obligatory addition of raisins and shaping the product in the form of a truncated cone. Additional ingredients may be different, and in this recipe we will only add butter with sour cream and sugar to the cottage cheese.

1. 
   First of all, measure out all the ingredients for making Easter according to the recipe.
2. 
   Place the cottage cheese in a separate bowl and beat with an immersion blender into a homogeneous mass.
3. 
   In another bowl, mix the sour cream and sugar well and add to the curd mass.
4. 
   Soften the butter at room temperature in advance. Transfer it to the curd mass and beat everything with a mixer again.
5. 
   Rinse the raisins well, dry with a napkin, transfer to the curd mass and mix with a spatula. It is advisable to soak dry raisins in hot water in advance.
6. 
   Cover a special bean bag with wet gauze folded in several layers. Place the curd mass with raisins into it compactly and cover with the edges of gauze.
7. 
   Place the bean box in a deep container, place any pressure on top and put this structure in the refrigerator for 10-12 hours. Periodically drain the whey from the plate.
8. 
   After this time, remove the Easter cottage cheese prepared according to the classic recipe from the gauze and mold, transfer to a dish, decorate to your liking and serve for the Easter table. Bon appetit!

Cottage cheese Easter with raisins

Cottage cheese Easter, prepared raw, is considered the most delicious when supplemented with raisins. In this recipe, mix the curd mass with butter, heavy cream and powdered sugar. Any raisin is suitable for Easter, preferably without seeds.

Cooking time: 8 hours.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Cottage cheese – 400 gr.
• Butter – 150 gr.
• Powdered sugar – 80 gr.
• Cream 33% – 120 ml.
• Vanillin – 1 gr.
• Raisins – 100 gr.

Cooking process:

Step 1. Immediately measure, according to the proportions of the recipe, all the ingredients for preparing Easter. Soften the butter in advance at room temperature, and take the cream well cooled. Rinse the raisins and dry with a napkin.

Step 2. Place the cottage cheese in a separate bowl and grind well with a mixer.Then add soft butter cut into pieces, add powdered sugar and vanilla and beat with a mixer into a fluffy, homogeneous mass.

Step 3. Pour raisins into this mixture and stir.

Step 4: In a separate bowl, beat the heavy cream until thick.

Step 5. Transfer the whipped cream to the curd mass and mix gently.

Step 6. Fold the gauze in several layers, moisten it with water and cover the bean bag with it.

Step 7. Place the prepared curd mass compactly in a bowl and cover with the edges of gauze.

Step 8. Then place the bean bag on a deep plate, place any pressure on top and put it in the refrigerator for 8 hours.

Step 9. After this time, carefully transfer the prepared Easter cottage cheese with raisins to a plate, decorate to your liking and serve for the holiday table. Bon appetit!

Cottage cheese Easter without adding eggs

Adding eggs to raw Easter cottage cheese is optional. Cottage cheese for this Easter is mixed with sugar, butter and any fatty dairy products (sour cream, yogurt, cream or condensed milk). These ingredients make the Easter stable and have a great consistency, and dried fruits can be added according to personal taste. In this simple recipe, add prunes to Easter and keep it under load for a day.

Cooking time: 1 day.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Cottage cheese – 300 gr.
• Fat sour cream – 70 gr.
• Butter – 50 gr.
• Powdered sugar – 50 gr.
• Prunes – 70 gr.

Cooking process:

Step 1. Immediately prepare, according to the proportions of the recipe, all the ingredients for Easter.

Step 2. Place cottage cheese with sour cream and softened butter in a separate bowl, and mix everything well.

Step 3. Then add powdered sugar.

Step 4.Mix the curd mass with powdered sugar until smooth using an immersion blender.

Step 5. Take a sample and you can add a little powdered sugar to your liking.

Step 6. Wash the prunes, dry with a napkin and cut into medium pieces.

Step 7. Place the chopped prunes into the curd mass.

Step 8. Simply mix these ingredients with a spoon.

Step 9. To form the Easter, take a Easter pan or cheese mold.

Step 10. Line the mold with wet gauze. Compactly place the prepared curd mass in it, cover with the edges of gauze, place any weight on top and place in a cold place for a day.

Step 11. After a day, carefully turn the Easter cake onto a plate.

Step 12. Decorate the prepared Easter cottage cheese without adding eggs to your liking and can be served at the holiday table. Bon appetit!

Custard Easter from cottage cheese

Custard Easter from cottage cheese is prepared from the same ingredients and proportions as raw Easter, only in this case the curd mass is heated. This allows Easter to be stored well for several days and not become sour from dried fruits, and its texture is very delicate. For a delicious Easter, high-quality, fatty foods are important.

Cooking time: 1 day.

Cooking time: 1 hour.

Servings: 1.

Ingredients:

• Fat cottage cheese – 500 gr.
• Fat sour cream – 200 gr.
• Butter – 100 gr.
• Egg – 3 pcs.
• Sugar – 100 gr.
• Vanilla sugar – 1 tsp.
• Raisins/nuts - to taste.

Cooking process:

Step 1. Prepare the ingredients for Easter according to the proportions of the recipe. Soak the raisins in advance, otherwise they will take away all the moisture from the cottage cheese, and Easter will turn out dry.

Step 2. The cottage cheese for Easter should be smooth, so grind it on a sieve or grind it in a blender.

Step 3.Place the pureed cottage cheese in a separate bowl, break the eggs into it, add sour cream and add two types of sugar. Mix these ingredients well in any way until smooth.

Step 4. Place softened butter into the curd mass and beat with a mixer at maximum speed.

Step 5. Transfer the resulting mass into a saucepan, place on low heat or a water bath and, stirring constantly with a spatula, bring it until bubbles appear on the surface. You cannot boil the mass, otherwise it will curdle. Then place this pan in a large container of cold water and cool completely. The water can be changed. The mass will begin to solidify as it cools.

Step 6. Then put the curd mass in the refrigerator for a couple of hours. Add raisins and nuts to the completely cooled curd mass and mix well again.

Step 7. Assemble the bean bag, cover it with wet gauze and compactly place the entire mass with raisins into it.

Step 8. Then place the Easter egg in a deep plate to collect the whey, put any weight on top and put the Easter egg in the refrigerator for a day.

Step 9. After a day, carefully transfer the prepared cottage cheese custard to a plate, decorate to your liking and can be served for the holiday table. Bon appetit!

Cottage cheese Easter with condensed milk

Easter cottage cheese with condensed milk, without adding eggs or heat treatment, moderately sweet and with a delicate creamy texture, will be a good option for your Easter treat. It is prepared simply and quickly, but it needs one day to stand under pressure. In this recipe, mix the ingredients in a food processor and add Easter dates, but you can use raisins or nuts.

Cooking time: 24 hours.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Cottage cheese 9% – 500 gr.
• Butter – 100 gr.
• Condensed milk – 190 gr.
• Powdered sugar – 50 gr.
• Vanillin – 2 gr.
• Dates – 100 gr.

Cooking process:

Step 1. Prepare the ingredients for Easter according to the proportions of the recipe. Keep the butter at room temperature for at least an hour. Rinse the dates, dry with a napkin and remove the seeds.

Step 2. Cut the prepared dates into small pieces.

Step 3. In the bowl of a food processor, install the “Knife” attachment, transfer the cottage cheese into it and grind until creamy.

Step 4. Then pour condensed milk into the cottage cheese, add powdered sugar and vanilla, add softened butter cut into pieces and mix until smooth.

Step 5. Transfer the resulting curd mass into a separate bowl, add chopped dates and mix with a spoon.

Step 6. Assemble the bean bag and place it in a deep plate.

Step 7. Cover the bean bag with gauze folded in a couple of layers and moistened with water.

Step 8. Then compactly place the curd mass into it and cover with the edges of gauze. Place a small weight on top. Place Easter in the refrigerator for a day. Periodically drain the whey from the plate.

Step 9. The next day, turn the prepared Easter cottage cheese with condensed milk out of the pan onto a plate, removing the gauze, decorate to your liking and serve for the holiday table. Bon appetit!

Royal cottage cheese Easter with nuts

The royal cottage cheese Easter with nuts should be “rich” not only in quality ingredients, but also beautifully formed. In this version, we mix cottage cheese with sour cream and butter with brewed cream sauce, which will give the dessert a special “royal” taste.Cooking Easter with walnuts and spices.

Cooking time: 24 hours.

Cooking time: 40 minutes.

Servings: 6.

Ingredients:

• Cottage cheese 9% – 1 kg.
• Sour cream 20% – 200 gr.
• Butter – 200 gr.
• Sugar – 250 gr.
• Cream 25% – 200 ml.
• Yolks – 4 pcs.
• Nuts – 100 gr.
• Raisins – 200 gr.
• Nutmeg – ½ tsp.
• Dried ginger – ½ tsp.
• Lemon zest – 1 tsp.
• Salt – ½ tsp.
• Vanillin - to taste.

Cooking process:

Step 1. Pour boiling water over the raisins for 10 minutes. Place four yolks in a mixer bowl, add a little sugar and start beating.

Step 2. Then pour in all the sugar in portions and beat everything into a thick white mass, which should increase in volume.

Step 3. Pour the spices indicated in the recipe into this mixture, salt, grate the lemon zest and pour in cold cream. Beat these ingredients at maximum speed for 1 minute.

Step 4. Pour the resulting creamy mass into a saucepan, place in a water bath, and cook over low heat while stirring for 5 minutes. The mixture should not boil, but just become thick. Then cool it.

Step 5. Fry the peeled walnuts in a dry frying pan. Cool them and rub them in your palms to remove the husks.

Step 6. Using a blender, grind the nuts into medium crumbs.

Step 7. If your cottage cheese is wet, squeeze out the excess whey through a sieve. Drain the water from the raisins and dry with a napkin.

Step 8. Place the cottage cheese in a blender bowl, add soft butter and sour cream, and gradually increasing the speed, mix these ingredients for 3-4 minutes.

Step 9. Then pour the creamy mixture into the cottage cheese and continue beating for another 3-4 minutes.

Step 10. The whipped curd mass should be smooth, homogeneous and light.

Step 11Place raisins and nuts in a separate bowl, add 1/3 of the curd mass and mix well with a spoon.

Step 12. Line a bowl with damp gauze and place the white curd mass into it, leaving a depression in the middle.

Step 13. Place cottage cheese with nuts and raisins into this cavity.

Step 14. Level the surface of the mass with a spoon, cover with the edges of gauze and place any weight on top. Place Easter in a cool place for 1 day.

Step 15. After this time, carefully turn Easter onto a plate, remove the gauze and decorate to your liking.

Step 16. The prepared “Royal” Easter with nuts turns out very tasty and when cut, the nut filling will be in the middle of the dessert. Bon appetit!

Curd Easter with chocolate

Cottage cheese Easter with chocolate is prepared in different ways, but in this recipe we make it according to the simplest and fastest version. Mix cottage cheese with butter, sour cream and sugar. Add grated chocolate to the curd mixture and decorate with coconut flakes. This Easter needs 8 hours to brew.

Cooking time: 8 hours.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Cottage cheese 9% – 450 gr.
• Sour cream 25% – 170 gr.
• Butter – 100 gr.
• Sugar – 120 gr.
• Chocolate – 90 gr.
• Coconut flakes – 40 gr.

Cooking process:

Step 1. Place the cottage cheese in a separate bowl and add to it the amount of softened butter, sugar and full-fat sour cream indicated in the recipe.

Step 2. Using an immersion blender, mix these ingredients well into a smooth, homogeneous mass.

Step 3. Grind any chocolate using a grater and leave a little for decoration.

Step 4. Then pour the chocolate into the curd mass and mix well.

Step 5. Cover the bean bag with damp gauze.Place the curd and chocolate mixture compactly into it and cover with the edges of gauze.

Step 6. Place the beaker on a plate to collect the whey. Place any oppression on top and put this structure in the refrigerator for 8 hours.

Step 7. After this time, carefully turn the Easter cake onto a plate, remove the gauze, pour melted chocolate over it and sprinkle with coconut flakes.

Step 8. You can serve the prepared Easter cottage cheese with chocolate for your holiday table. Bon appetit!

Cottage cheese Easter with gelatin and sour cream

Cottage cheese Easter with gelatin and sour cream is quick to prepare, hardens quickly and will not only be a delicious treat for the Easter table, but also an unusual light dessert for any table, and its calorie content is low. Gelatin and raisins for Easter are soaked in cold water in advance. In this Easter recipe we will complement it with raisins, nuts and candied fruits.

Cooking time: 3 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Cottage cheese 9% – 500 gr.
• Sour cream 20% – 50 gr.
• Sugar – 50 gr.
• Gelatin – 10 gr.
• Raisins – 50 gr.
• Walnuts – 50 gr.
• Water – 50 ml.
• Candied fruits – 50 gr.
• Vanillin – 2 gr.

Cooking process:

Step 1. Prepare all ingredients for Easter immediately, according to the proportions of the recipe.

Step 2. Place cottage cheese in a separate bowl, add sour cream and sugar to it and use an immersion blender to mix these ingredients until soft and smooth texture.

Step 3. Dry the soaked raisins with a napkin. Fry the nuts a little in a dry frying pan and chop with a knife. Add candied fruits, chopped nuts and raisins to the curd mass.

Step 4. Melt the butter and cool slightly. Dissolve gelatin soaked in water over low heat. Pour these ingredients into the curd mass.

Step 5. Then use a spoon to mix everything well.

Step 6.Line a beaker or deep sieve with damp gauze and place it in a plate.

Step 7. Place the curd mixture compactly in this form and compact it well with a spoon. Wrap the edges of the gauze over the cottage cheese.

Step 8. Then place a flat plate and any weight on top. Leave the Easter, preferably in a cool place, for 3 hours to harden.

Step 9. After this time, carefully turn the Easter cake onto a plate and remove the gauze.

Step 10. Decorate the prepared Easter cottage cheese with sour cream and gelatin to your liking and can serve for the holiday table. Bon appetit!