Curd mass, prepared in a special way, has long become the third obligatory attribute of Orthodox Easter. We will show you how to make it tasty. Save recipes.
Classic Easter with cream
Ingredients:
1 kg of fresh fat cottage cheese
400 ml heavy cream
150 gr. butter
4 eggs
230 gr. Sahara
1 bag of vanilla sugar
150 gr. raisins and you can have as many nuts if you like
How to cook:
1. Rub cottage cheese through a sieve, you can beat with a blender.
2. Add softened butter, vanillin and beat again.
3. In a separate bowl, beat the sugar and eggs. The mass should increase in volume and turn white.
4. Pour cream into it in a thin stream, mix with a whisk and put on low heat.
And begin to bring the mass with constant stirring until it boils.
5. As soon as the first bubbles of bubbling air appear on the surface in the egg-creamy mass, the fire must be turned off immediately, otherwise the eggs will curl.
6. Then pour the creamy egg mass into the curd and mix thoroughly again with a blender.
7. Rinse the raisins, pour boiling water over it, squeeze and put in the curd, add chopped walnuts (do not forget to sort them out and fry them in a dry frying pan).
8. Collect the form for Easter, line the bottom with thick gauze.
9. Fill the container with cottage cheese and tamp it well.
10. Fold the cheesecloth on top and put a small saucer, and a press on it. Put the structure in the refrigerator for 12 hours. Do not forget to periodically look in there and drain the serum.
Put the finished Easter on a plate and decorate to your liking.
Or here's another way.
Easter with cherries (dried, frozen or canned)
Ingredients:
500 gr. fat cottage cheese
2 eggs
0.5 cups sugar
2.5 cups milk
100 g butter
1 hour l. vanilla sugar
100 g pitted cherries
a handful of walnut kernels optional
How to cook:
1. Divide the eggs into whites and yolks. Beat the yolks with sugar.
Pour in milk and put on low heat, stirring constantly, bring the mixture to a thick state.
2. Then add the butter and vanilla sugar, stir to completely melt the butter.
3. Cherries and nuts must be cut into medium pieces. If the cherry is made from compote or frozen, then it must first be put in a sieve for an hour so that the excess liquid glass.
4. Transfer the cherries and nuts to the egg mass and stir well.
5. Then add cottage cheese in small portions. Each time adding cottage cheese 1-2 tbsp. l., knead everything well.
6. Line the paste box with gauze in two layers and tamp the curd mass into it. Install a press and refrigerate overnight.
After 8-12 hours Easter with cherries will be ready.
Jewelry to taste.
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