Easter simple cottage cheese

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make a simple Easter? Prepare your ingredients. The cottage cheese should be fresh, preferably homemade. Fat content is better than 9%, but it should not be moist, choose fatty dry cottage cheese. Same with butter and sour cream - they must be fresh. Walnuts and raisins can be substituted and the quantities adjusted to suit your taste. Sugar can also be varied depending on taste preferences. Remove the butter from the refrigerator in advance.

2. STEP 2

   

   Rub the cottage cheese through a sieve or pass through a meat grinder, preferably twice (it is better not to use a blender). I used a meat grinder, and to collect the remaining cottage cheese inside, I also passed through the walnuts. You can also chop them, or you can simply chop them finely with a knife. My version is simpler and faster.

3. STEP 3

   

   Steam the raisins with boiling water, then drain the water and rinse the raisins. Mix cottage cheese, chopped nuts, raisins, sour cream and butter in a deep bowl (soften it at room temperature, after removing it from the refrigerator). Add sugar and vanillin, mix everything thoroughly.

4. STEP 4

   

   The mass should be dense and dry. My cottage cheese, although it was 9%, was not dry enough, so my mass turned out to be somewhat moist. This did not affect the final result, but a drier form would have held up better.

5. STEP 5

   

   Prepare a bean bag. If it is collapsible, then it should be assembled. Cover the mold with clean gauze or bandage. Place the prepared curd mass inside, compacting tightly. Fold the ends of the gauze inward. Place the form with Easter on a saucer or bowl to collect liquid. Place a weight on top for Easter (this could be a small cup of water). Place the pan with Easter in the refrigerator for 8-12 hours.

6. STEP 6

   

   After the specified time, carefully turn Easter onto a plate and remove the gauze. Decorate Easter as desired - with nuts, candied fruits, dried fruits, confectionery sprinkles, and sweets. Store it in the refrigerator for several days.

Comments on the recipe

Natalia M

03.10.2023

4.8

This is not the first time I have made a simple Easter cottage cheese recipe using this recipe. I like it because of its ease of preparation; any housewife can handle it. The quantity of products is ideal, the curd mass just fits into a standard bean box. This time I had wet cottage cheese 9%. I put all the products, except for the fillers, into a blender and mixed for about two minutes. The mass turned out to be homogeneous, smooth, but quite dense. This is how it should be, airiness is not needed here. By the way, cottage cheese, sour cream and butter for Easter must be fresh and tasty! After all, this dessert is served raw. I replaced the raisins with candied fruits, which I cut into smaller pieces. I fried the nuts in a dry frying pan until they had a pleasant aroma and chopped them with a knife. She lined the pan with damp gauze and put the curd mass into it. I folded the ends on top, put a lid from a container of a suitable size, and placed a jar weighing 800 g on it. I placed the bean box itself in a deep plate, in which I placed a layer in the form of a cookie cutter. I recently thought of this). The fact is that the lower part of the cottage cheese will be in the released whey. And thanks to the mold, the whey will flow down and the Easter will not get wet. This whole structure stood in my refrigerator for a day (due to the moisture of the cottage cheese). Easter has compacted well, excess whey is glass. The result is a sweet, aromatic curd mass that holds its shape perfectly! Easter is very tasty and filling! And you can decorate it to your taste.

anvara

03.10.2023

4.9

Thank you for the interesting simple recipe for Easter with nuts and raisins. I also recommend looking at this recipe for Tsar’s Custard Easter

natalia926

03.10.2023

4.5

I’ve been looking for a simple Easter recipe for a long time, it’s a pity I didn’t come across it earlier. Thank you for your recipe, I’ll definitely make it