Cottage cheese Easter made from cottage cheese - 9 cooking recipes

Cottage cheese Easter differs from Easter cake, first of all, in appearance. Secondly - the products from which it is prepared. And thirdly, the actual cooking technology. Easter is a ritual dish in the form of a four-walled cone of varying sizes and heights. As a rule, it is prepared in one copy.

All recipes for custard Easter include cottage cheese, butter, sugar and raisins. Other products like sour cream, milk, cream, yogurt, kefir, fermented baked milk, eggs are interchangeable. Custard Easter differs from non-custard Easter in that the curd mass is mixed in a water bath with continuous stirring.

That is, a second, smaller one is placed in a large saucepan with water at the bottom. The entire structure goes on the stove, over medium heat. The already mixed mass is laid out in the inner pan. It uses 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 turns out uniform. When heated in a bathhouse, it will become liquid. You shouldn’t be afraid of this, everything will be fine with Easter in the future.

Bring the whole mass, stirring, to a boil and immediately remove from the heat. Let it cool. Afterwards it is poured into a special paste mold. If you don't have one, a fine sieve of the appropriate size will do. Its bottom is covered with a linen or gauze napkin or towel. Pour in the mixture. The edges are folded inward. Place a plate on top and press on it. This should all sit in the refrigerator for at least five to six hours. All excess liquid from the Easter will flow out, leaving a dry, compressed mass. In the morning it is simply turned over onto a plate and decorated as desired. In Russia, these are traditionally two capital letters ХВ, which means “Christ is Risen.”