How to cook delicious cottage cheese Easter

  • Ingredients for curd-easter
  • How to make cottage cheese by yourself?
  • Easter cottage cheese classic
  • Curd pastry baked
  • Cottage cheese Easter brewed
  • Brewed curd pastry - video recipe
  • Curd pasta without eggs
  • Original Easter pastry for sweet tooths
  • Unusual easter ice-cream

Every attribute of Easter is full of symbolism. Kulichi is the embodiment of fertility, masculine and new life. Eggs - the embodiment of well-being, prosperity, luck. Easter curd, which is traditionally made in the form of a tetrahedral pyramid, symbolizes Golgotha, where Christ was crucified. Usually the last of these dishes is made raw, but there are a lot of interesting recipes for brewed and baked in the oven options.

  • Raw cheesecake is good because it's the easiest way to make it. For the preparation of dessert, a special demountable form is usually used, in which the products mixed in certain proportions simply tamped. On the inner surfaces of each side of the pyramid is an inscription "ХВВ", images depicting the torments and resurrection of Jesus Christ: a cross, a spear, a staff, sprouted grains, flowers, wheat ears.
  • With brewed and baked Easter, you have to tinker a bit, but they are kept much longer. You can make such desserts in traditional tetrahedral form or in the form of a round hill, a cake, a cake.

Ingredients for cottage cheese Easter

Easter recipes are countless, but in any of them the main ingredient is always cottage cheese, rubbed through a sieve. In addition to it, go sugar, sour cream or cream, butter, yolks. For a change, raisins, dried fruits, chocolate, spices, spices are added to the composition.

The products are used only of the highest quality, as the taste of the dish depends on this.

Cream for Easter from cottage cheese should be taken only fresh, not less than with 30% fat content. Butter before mixing with the rest of the ingredients should be obtained from the refrigerator, so that it becomes plastic, soft.

Proteins for cottage cheese are not needed, in any recipes only fresh yolks are used. Therefore, before kneading the cottage cheese dough, eggs must be accurately broken and separated from the yolks of proteins.

Depending on the personal taste preferences in curd easter, you can add:

  • raisins;
  • dried apricots, prunes;
  • candied fruits, zest;
  • jam;
  • evaporated milk;
  • chocolate crumb;
  • nuts;
  • jam, etc.

In this case, dried fruit is pre-washed and poured with boiling water, then dried on a paper towel. Raisins are poured in sugar powder and mixed with the rest of the components of Easter, other dried fruits and candied fruits are first cut into small pieces. Lemon or orange peel is ground on a fine-mesh grater.

You can add nuts to any recipe for delicious curd pasta: almonds, walnuts, peanuts. Before mixing with cottage cheese, the nuts are washed, dried, fried in a dry frying pan or in the oven. Peel off the shell and inner husk, crushed.

Piquancy to the taste of simple easter from cottage cheese will add spices and spices: muscat, cinnamon, vanilla, baden, cardamom. They are ground in a coffee grinder to a powder state and sieved through a strainer.

The quality of cottage cheese is of particular importance. It should be dry, fresh, have a uniform texture. To properly prepare a delicate curd Easter, to begin with, the original product is always put under pressure for a while to remove excess moisture from it. Then twice wipe through a fine sieve. Some housewives simplify their task by skipping cottage cheese through a meat grinder. Doing so is undesirable, because the product crushed in the meat grinder gets an unpleasant metallic taste, it becomes not fluffy and airy, as it should, but lumpy and viscous.

How to make your own cheese?

You can, of course, buy this product on the farmers' market from a trustworthy manufacturer. The most delicious curd easter is made from homemade cottage cheese. And it is best to make a cottage cheese from whole milk yourself. It's not as difficult as it seems.

Step-by-step recipe:

  1. In the store or in the market you need to buy fresh milk and cream. To get 1 kg of cottage cheese will need about 6-7 liters of milk. To mix. The fat content of homemade cottage cheese depends on the amount of cream: the more of them, the fatter the product will turn out. Instead of cream you can use quality home-made sour cream.
  2. Milk mixture is poured into a suitable enameled pot in volume. A little warm up, cover with a lid. Leave in the heat for 2-24 hours to make the milk sour.
  3. Then put on the smallest fire and warm up until the separation of sour milk into a curd and a whey. You can heat milk not on an open fire, but on a steam bath. In this case, the division of the product into cottage cheese and whey is slower, but you do not need to stand near the stove, stirring constantly the milk.
  4. Next, the colander is covered in two layers with a gauze cut, leaving the free edges hanging on the sides. Cottage cheese mass is thrown into a colander and allowed to drain the serum into a high saucepan or deep bowl. Serum should not be poured out! It is a very valuable product, rich in vitamins and beneficial substances. From it to the festive Easter table you can cook a variety of delicious baked goods. And to drink fresh whey in a refrigerated form is very useful.
  5. When the liquid is completely dissolved, gauze is tied with a knot and suspended with cottage cheese for the night, so that the remaining serum remains. After 8-12 hours fresh cottage cheese is extracted from the gauze bag and rubbed twice through a sieve. Thanks to this procedure, the remains of moisture leave the curd, its texture becomes tender, uniform, airy. You can use it in any Easter recipe.

Easter cottage cheese classic

This is the easiest recipe for raw Easter curd, which uses only traditional products. At the same time, this is the most win-win option, because Easter always turns out delicious and is eaten in a moment.


  • Curd - 1 kg.
  • Cream - 400 ml.
  • Butter - 200 g.
  • Egg yolks - 5 pcs.
  • Sugar - 200 g.
  • Raisins - 100 g.
  • Vanillin - 1 sachet.
If desired, candied fruits, nuts, chocolate are added to classic Easter. To the proportions of the products specified in the recipe, enough chocolate bars, 100 g of nuts and 200 g of candied fruits.

How to cook:

  1. Yolks are combined with cream, vanillin and sugar. Beat into a thick creamy mass.
  2. Put in a steam bath and warm up until the mass becomes thick. Remove from heat, cool.
  3. A butter is added to the cottage cheese rubbed through a sieve. Rasirayut.
  4. Creamy yolk cream is combined with cottage cheese in parts, all the time delicately mixing the mass with a spatula.
  5. Add raisins, candied fruits, another selected extra product.
  6. A ready-made mixture is spread evenly and neatly into the molded gauze. Tamped, so that on the walls of the future Passover emptiness is not formed.
  7. The top of the mold is covered with a saucer, put under pressure. Passover is placed on the plate in an inverted form so that the remaining liquid can flow freely through the hole in the mold. Put at night in a cold place.

Ready classic curd Easter cautiously turn over, slightly shaking, take out of the mold. Put on a dish and decorate( optional) with chocolate crumbs, confectionery powder, etc.

Curd pastry baked

Curd when baked in the oven is covered with an appetizing brown crust, and inside remains the same soft and tender. If to compare with other desserts, then the cottage cheese in the oven is something like cheesecake. If you add a little flour to the recipe, you will get a very tasty air curd cake. Here are a few options for baked curd Easter.

With almonds and raisins:

  • Curd - 800 g.
  • Draining oil.- 100 g.
  • Sour cream - 0.5 tbsp.
  • Yolks - 5 pcs.
  • Sugar powder - 2 tbsp.
  • Almonds and raisins( light) - 1 tbsp.

With chocolate and orange candied fruit:

  • Curd - 300 g.
  • Sour cream - 50 g.
  • Butter - 50 g.
  • Sugar - to taste.
  • Cocoa powder - 1 dessert.l.
  • Candied fruit - 100 g.
  • A little bit of salt.

Vanilla Easter:

  • Curd - 1 kg.
  • Cream - 300 ml.
  • Draining oil.- 250 g.
  • Yolks - 5 pcs.
  • Sugar - 300 g.
  • Vanillin - 0.25 tsp.
  • Candied fruit - 150 g.

How to cook:

  1. All the products that are required for cheese-baked Easter bun are combined.
  2. Properly grind, that the mass was absolutely homogeneous.
  3. Spread in the molds for cakes or cakes.
  4. Put in a hot( 160 degrees) oven. It is recommended to place a container with water on the bottom of the oven. Thanks to this, Easter cottage cheese does not burn, it becomes very soft and fluffy.
  5. Bake the Easter dessert for 60-90 minutes.
  6. Readiness is checked with a wooden skewer.
Tip. Curd dough is very whimsical, therefore during baking oven can be opened no more than 2-3 times. The door must be closed very carefully, so that the dough does not fall from the sharp impact. To the brown crust on the top of the Easter did not become too hard, you need to grease it with warm sweetened milk.

Cottage cheese Easter brewed

The technology of brewing Easter has some differences from the process of cooking baked or raw Easter cottage cheese. So, cottage cheese is first mixed with warm oil and heated on a steam bath with constant stirring, until the surface of the mass does not appear bubbles. Only after that, add the rest of the ingredients and spread it into the mold.

In addition, Easter custard should stand in the cold for at least a day. It is also important not to digest the curd mass, otherwise it will become "rubber" and will collapse into dense, unpleasant lumps.


  • Curd - 1 kg.
  • Cream liquid - 250 ml.
  • Draining oil.- 250 g.
  • Yolks - 5 pcs.
  • Sugar - 2 tbsp.
  • Raisins and walnuts - 100 g
  • Orange candied fruit - 50 g.
  • Vanillin - 0,25 tsp.
  • Lemon - 1 pc.

How to Cook:

  1. Nuts are fried, breaking the shell, membranes and husks are removed.
  2. Raisins are washed, steamed, dried.
  3. Candied fruits are dried, dried, cut finely.
  4. Cottage cheese is mixed with cream. Brewed on a steam bath.
  5. You can use raw yolks or brew a cream from them. To do this, they are ground with sugar and put on a water bath. The corolla is stirred and whipped until until it becomes white and thick as a cream. The mixture is cooled, mixed with butter and whipped until it is smooth, shiny.
  6. Curd cheese is mixed with yolk cream, lemon juice.
  7. Add raisins, candied fruits, vanillin, nuts. Everything is very well mixed with a spatula.
  8. Spread the mass into a prepared( cobbled with gauze) mold, tightly rammed.

According to the recipe, custard Easter in the form must be at least 12 hours. During this time, all the liquid drains, after which the dessert can be turned and shaken out onto a dish. You can start decorating.

Brewed Easter curd - video recipe

Curd Easter without eggs

There are people who are contraindicated to eat eggs in any form. This product is also allowed for children in limited quantities. For them a special treat is suitable for the holiday: Easter pastry without eggs. The recipe is very simple, and there are no special products in it.


  • Curd - 500 g.
  • Sour cream - 0.5 tbsp.
  • Draining oil.- 100 g.
  • Sugar - 0.5 tbsp.
  • Raisins, nuts( any) candied fruits - half the glass.
  • Vanillin - 0,25 tsp.
  • A little bit of salt.

How to cook:

  1. Nuts to fry, peel, grind.
  2. Cut the cucumbers into small cubes.
  3. Raisen fry for 10 minutes, drain, wring out, dry.
  4. Sour cream with vanillin and sugar. Stir.
  5. Combine the wiped cottage cheese and sweetened sour cream.
  6. Add soft butter. Stir the mass with a spatula.
  7. Add raisins, candied fruits, nuts. Mix.
  8. Then, the easter eggs without eggs are laid out in a mold, covered with gauze. On top of the form put oppression. Leave for the night in the refrigerator. In the morning they get it out, put it on a dish and send it back to the refrigerator for 8 hours. After that, you can put the dessert on the table and start decorating.

Original Easter curd for sweet tooths

This is an unusual Easter recipe without eggs, the zest is given to adored by children boiled condensed milk and ginger biscuits. From such delicacies children simply can not tear! And this original dish is made easy.


  • Curd - 1,3 kg.
  • Cream( 30-38%) - 250 ml.
  • Boiled condensed milk - 1,5-2 cans of 400 ml.
  • Candied ginger - 0,5 tsp.
  • Ginger biscuits - 200 g.
  • Walnut nuts - 100 g.
  • Cinnamon - 0.5 tsp.
  • Lemon( juice) - 1 pc.

How to cook:

  1. Nuts are fried in the oven at a temperature of 160 degrees for 8-12 minutes. Purify, grind.
  2. Ginger cookies are broken by hand, crushed with a blender.
  3. Connect nuts and grits from cookies. Add the cinnamon. Stirred.
  4. Candied ginger finely chopped.
  5. Condensed boiled milk is heated slightly in a water bath so that its consistency becomes fluid.
  6. Combine the wiped cottage cheese, condensed milk, lemon juice. Stirred.
  7. The cream is whipped with a hand mixer in an air foam. Carefully and delicately introduced into the curd mass. Stir from the bottom up with a silicone spatula.
  8. Add the pieces of candied ginger. Stirred. The glasses for martini are covered with food film. Spread the curd mass, from above pour a layer of mixture of nuts and cookies. Lightly hold hands.

In the refrigerator, this unusual, almost vegetarian Easter without eggs should be settled for 8-14 hours. Then dessert can be gently extracted from glasses, freed from food film and beautifully presented a festive dessert on a large platter.

Unusual easter-ice-cream

Children in a light holiday can be pleased with a special delicacy - curd pasta without sour cream in the form of ice cream. From such a treat, even the most capricious and captious to eating the karapuz will definitely not give up!


  • Curd - 0,5 kg.
  • Cream( 35%) - 1 liter.
  • Proteins - 8 pcs.
  • Sugar 200 g
  • Honey natural liquid 200 g
  • White raisins 100 g
  • Orange or dried apricots candy 100 g
  • Fried nuts( almonds, peanuts)- 200 g.

How to cook:

  1. Prepare nuts, raisins and candied fruits( dried apricots) in the usual way.
  2. Cream to cool. Beat with a hand mixer in a firm foam.
  3. Mix the proteins with sugar( 50 g), whisk in a thick foam.
  4. Honey put on a steam bath, combine with the remaining sugar, warm for 3-4 minutes.
  5. Add to the warm honey curd, gently enter the protein foam. Mix with delicate movements for 10-12 minutes, until the mixture completely cools.
  6. Add the wiped cottage cheese. Mix.
  7. Introduce cold whipped cream, a mixture of nuts, candied fruits, raisins. Mix.
  8. Molds should be covered with foil or food film. To lay out in them curd-cream ice cream. Put in the freezer for 2-4 hours until completely solidified.

Serving such an unusual Easter on the table, it does not need to be taken from the molds. From above, dessert can be sprinkled with grated chocolate or sprinkled with berry syrup. Children, even those who do not want to eat cottage cheese, eat this delicacy for both cheeks!

Related videos:

How to prepare a cottage cheese Easter. The recipe for curd Easter in the oven. Home recipe
Tasty curd Easter recipe The secret of cooking dishes from cottage cheese
How to cook a curd PASHU.Ochen tasty and fast.
  • May 23, 2018
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