How to cook curd Easter

In addition to sugar cakes decorated with sugar and colored eggs, Easter is always put on the festive table - an airy dish made from cottage cheese.

Easter can be sweet and brackish, raw and boiled. Unlike ordinary cottage cheese desserts, Easter is an expensive dish. Only top-quality products are suitable for its preparation, and they are needed in large quantities.

Also, be patient, because Easter is done slowly, adhering to the requirements specified in the recipe.

Subtleties

• Before you start cooking Easter, you need to buy a pasochnitsa - a collapsible form, consisting of four plates that are fastened together. In the shops you can buy and plastic pacific. Assembled forms for pasok represent a truncated pyramid.
• Easter can be made in a regular saucepan. But in this case it will be necessary to pour the whey that has protruded to the surface several times. You can also use a new ... flower pot. It is lined with a thin cloth, filled with curd and set on a saucepan into which the excreted whey will merge.
• For Easter, you need to take only the best cottage cheese. It should be soft, smooth, dry. To get rid of excess moisture, before using it put under the yoke.
• Paste cottage cheese twice through a sieve. Wrong do those mistresses who grind it through a meat grinder. Curd missed through a sieve airy and soft. A curd, minced in a meat grinder, turns crumpled and viscous. Of course, it is possible to cook Easter from it, but its quality will be much worse.
• Eggs must be fresh, as in some recipes during Easter they go raw. Before use, they must be washed in warm water so that a dangerous pathogen, Salmonella, does not get into the dish.
• If cream is indicated in the recipe, it should be 33% fat to be well whipped. Lower fat cream can be taken if it is not necessary to whip them in the cooking process.
• Butter in Easter should be only real, not spread.
• Candied fruits, raisins, nuts, zest are put on Easter. They are flavored with vanilla, cinnamon, cardamom, star anise. Spices must be thoroughly crushed and sifted through a sieve.
• In all the recipes, large proportions are indicated, since the pasochnitsa must be filled with the curd mass to the top.

Easter is raw

Ingredients:

• cottage cheese - 2, 5 kg;
• sour cream - 250 g;
• butter - 200 g;
• sugar - 200 g;
• salt - to taste.

Preparation Method

• Cottage cheese twice rub through a sieve.
• Combine softened butter with sugar and whiten lightly.
• Put sour cream and grind the mass until the sugar is completely dissolved.
• Put the mixture into the grated cottage cheese, salt it. Mix everything thoroughly.
• A large napkin of thin fabric or gauze, folded in four layers, moisten with water, carefully squeeze. Cover the form, making beautiful folds. The ends of the fabric should hang over the edge.
• Fill the bread bowl with cottage cheese to the top. The ends of the fabric cover the next Easter.
• Put the form in a deep pan. Place oppression on top of it.
• Clean in the refrigerator for 12-24 hours. During this time, all the serum from the curd will be released.
• The next day, remove the oppression, remove the cover, unscrew the edges of the napkin. Tilt the form on the dish, gently free it from Easter.

Creamy Easter is Excellent

Ingredients:

• dry cottage cheese - 800 g;
• butter - 500 g;
• yolks - 5 pcs .;
• sugar - 400 g;
• vanillin;
• 33 percent cream - 300 ml.

Preparation Method

• Cottage cheese twice rub through a sieve.
• Place sugar, yolks and softened butter in a bowl. Add vanillin. Carefully pound everything until smooth.
• Combine this mass with curd.
• Whip the cream with a blender and add to the curd mixture. Mix gently.
• Put the prepared mass in a pasochnitsa or in a form lined with a damp cloth (gauze).
• Put the oppression on top and put it in the fridge until the next day.
• Turn the finished Easter over onto the dish and free it from the mold.

Easter Brewing

Ingredients:

• cottage cheese - 1, 6 kg;
• yolks - 10 pcs .;
• cream - 300 ml;
• vanillin;
• sugar - 500 g;
• butter - 400 g.

Preparation Method

• Pour the cream into the pan. Put sugar, vanilla and yolks. Using a whisk, mix everything thoroughly and set on fire.
• While stirring constantly, bring to a thickening over low heat, but make sure that the mixture does not boil, otherwise the yolks will boil.
• Pour the mass into another dish. Place the container in a bowl filled with cold water. Add butter, cut into pieces. Stir with a whisk, cool the mixture.
• Twice the cottage cheese through a sieve and combine with the custard.
• Stir until smooth.
• Cover the form with a damp cloth or gauze folded in four. Fill it with curd mass. Cover the next Easter with the edges of the fabric and put a yoke on it.
• Put in the fridge for 12 hours.
• Put the cooked Easter custard on a flat plate.

Easter Chocolate

Ingredients:

• cottage cheese - 1, 2 kg;
• sugar - 400 g;
• butter - 400 g;
• chocolate - 200 g;
• cream - 200 ml;
• vanillin.

Preparation Method

• Dry curd two times through a sieve.
• Add the softened butter to it and rub well.
• Pour in the cream.
• Rub the frozen chocolate with a grater and combine with the rest of the ingredients.
• Put sugar and vanilla.
• Stir everything thoroughly until smooth.
• Prepare the form and fill it with curd mass.
• Put oppression. Clean in the fridge for a day.
• Put ready chocolate Easter on a flat dish.

Easter with candied fruits

Ingredients:

• cottage cheese - 1 kg;
• eggs - 5 pcs .;
• butter - 200 g;
• 20 percent cream - 400 ml;
• sugar - 230 g;
• candied fruit - 200 g.

Preparation Method

• Twice wipe the curd through a sieve.
• Put soft butter and rub it all together.
• Add candied fruits and cut into small pieces.
• Combine eggs with sugar and whisk with a mixer.
• Pour in the cream, stir and put on a small fire.
• While stirring, warm the mixture until it thickens. But do not boil!
• Place the saucepan with cream in a bowl with cold water and cool, do not forget to mix, so as not to form a film.
• Connect the cooled mass with the curd.
• Put it in a form prepared according to all the rules. Put a yoke on top. Clean in the fridge for a day.
• Remove the cooked Easter with candied fruits from the mold, laying out on a flat dish.

Easter with almonds and raisins

Ingredients:

• cottage cheese - 1, 6 kg;
• eggs - 9 pcs .;
• butter - 200 g;
• powdered sugar - 800 g;
• almonds - 100 g;
• sour cream - 250 g;
• raisins - 150 g.

Preparation Method

• Cottage cheese twice rub through a sieve.
• Add sour cream and mix.
• Put soft butter in icing sugar and rub it until white.
• Continuing to grind the mass, add eggs one by one.
• Mix it with cottage cheese, ground almonds and washed raisins.
• Put it in the crochet box, put the oppression on top and put it in the fridge for 12 hours.
• Turn the finished Easter with almonds and raisins gently upside down on the dish.

Easter with cool yolks

Ingredients:

• cottage cheese - 1, 2 kg;
• butter - 400 g;
• eggs - 15 pcs .;
• 33 percent cream - 750 ml;
• icing sugar - 300 g;
• vanillin - to taste.

Preparation Method

• Hard boiled eggs. Separate the yolks from proteins and chop.
• Twice dry the dry cottage cheese through a sieve along with the yolks.
• Combine with soft oil and rub well.
• Mix the cream with powdered sugar and beat with a mixer.
• Knead all ingredients thoroughly until smooth.
• Put the curd in a prepared bowl or other shape. Put oppression on top. Refrigerate for 12 hours.
• Put the finished Easter egg with steep yolks on the dish.

Mistress to note

• Almonds in Easter are put in peeled form. To remove the skin from it, the kernel is poured with boiling water and left for half an hour. Then the almonds are dried and crushed.
• The finished curd mass can be whipped before using it in a blender before laying it in a pasochnitsa.
• Easter can be cooked without added sugar, by adding salt to taste. In this case, do not add vanillin.