I would like to bring to your attention another simple recipe for making Easter cottage cheese with condensed milk without adding eggs. Such a wonderful dessert can be prepared not only for Easter, but also for the weekend as a dessert. However, the shape can be any; you can even prepare it using a regular sieve. The dessert is very tasty, I recommend you try it!

Ingredients

To prepare cottage cheese Easter with condensed milk without eggs we will need:

soft cottage cheese - 500 g;

butter - 50 g;

condensed milk - 120 g;

raisins (or other dried fruits) - 100 g.

Cooking steps

Rub the soft cottage cheese through a sieve. Place the butter in a saucepan and melt by about a third. Remove from heat, add condensed milk and stir until the mixture becomes homogeneous.

Add this mass to the grated cottage cheese and mix well.

Wash and dry the raisins, add to the curd mass. You can use other dried fruits at your discretion.

Line a bowl or sieve with damp gauze and place the curd mass there. Cover the Easter with the free ends of the gauze, place a saucer on top, and on it, as a load, a 500 ml jar of water. Place the Easter together with the load in the refrigerator for a day, periodically drain the whey.

After a while, remove the jar, turn the Easter over onto a plate and remove the gauze.

A very tasty cottage cheese Easter, prepared with condensed milk without adding eggs, can be decorated and served.

Bon appetit!

Want to make the most tender Easter? To melt in your mouth? Then add a secret ingredient to the cottage cheese! 😉 Which one? Condensed milk! It will give not only tenderness to the resulting curd mass, but also a creamy taste, as well as sweetness. For this reason, I did not add sugar to Easter. It seems to me that there is more than enough of it in condensed milk. You can use a few spoons according to your taste.

I would like to draw your attention to the fact that “condensed milk” should be written on the can, and not “condensed milk” or “condensed milk”. Because the last two options are already a condensed product, and not whole condensed milk with sugar.

So, the heroine of today's topic is cottage cheese Easter. A recipe without eggs is very relevant not only when they are simply not available. But also for those who are afraid to use them raw. I expressed my opinion on this matter in the recipe. At the same time, I understand the opposite point of view and have nothing against it 😉

I used dried apricots as dried fruit. I think it goes perfectly with condensed milk! Not only in taste, but even purely aesthetically 😉 However, if you wish, you can use raisins and prunes. It will be very interesting with figs, the main thing is to steam it thoroughly so that it is not hard. Dried fruits can be simply filled with hot water, or you can - it will turn out very fragrant!

This cottage cheese Easter without baking! And without boiling, just like , which significantly simplifies the matter and reduces the time for preparation (at least for active actions).

Well, a little about the main ingredient - cottage cheese. Choose it according to your taste. You can take both homemade and store-bought, both fatty and low-fat, both grainy and pasty. The main thing is that it is fresh and you like its taste. I took my favorite, pack, medium moisture and 9% fat.

Ingredients for Easter with condensed milk:

• cottage cheese - 600 g
• condensed milk - 120 g
• dried apricots (or other dried fruits) - 150 g
• butter - 60 g

Easter cottage cheese - recipe without eggs with condensed milk:

Dried apricots were thoroughly washed with running water.

I poured hot water over the dried apricots and left it for 1 hour. Look at your dried fruits. If they are very dry it may take longer.

Since I took the cottage cheese as a paste, I beat it with an electric whisk. If you have coarse cottage cheese, it is better to rub it through a sieve.
As I wrote above, I did without sugar. But if you want to get a sweet Easter, then add it at this stage and thoroughly beat the cottage cheese with it.

I melted the butter by half - some remained a piece, but very, very soft.

But our Easter is with condensed milk! So I poured it into the butter and stirred.

I sent this creamy mass to the cottage cheese and beat it well with an electric whisk.

Cut the soaked dried apricots into small cubes. I added it to the cottage cheese.

Mix thoroughly with a spoon. The result was a wonderful creamy mass.

She lined the bean bag with clean, damp gauze so that the free ends hung over the edges. I poured the curd mixture into it and smoothed it out on top with a spoon.

I covered Easter with the free ends of the gauze. I installed a pressure on top and sent it to the refrigerator to drain. How long will she be there? Preferably at least 12 hours. If possible - 1-2 days.

After some time, I took this structure out of the refrigerator. She removed the oppression and turned away the edges of the gauze. She covered the pasochnitsa with a dish on which she planned to place the finished Easter. She delicately turned everything over together. She took off her uniform and gauze. Decorated the top with dried apricots cut into cubes and laid out a cross.

Now you know how to prepare cottage cheese Easter at home with condensed milk and dried apricots! So creamy and very tasty! ;)

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The Easter table is set according to church canons. Kulich, Easter cottage cheese and colored eggs are obligatory dishes that carry a sacred meaning. Easter is traditionally decorated in the form of a truncated pyramid to recall Mount Golgotha, on which stood the cross with the crucified Christ. The sweet taste is a kind of symbol; it is intended to testify to the solemn joy of the Resurrection. Cottage cheese Easter without eggs is prepared according to the classic recipe. But only high-quality natural cottage cheese is used. Naturally, the cottage cheese must be fresh.

TIME: 12 hours

Easy

Servings: 4

Ingredients

• cottage cheese - 700 g;
• sour cream - 250 g;
• butter 82% - 180 g;
• dried raisins - 30 g;
• sugar - 2/3 tbsp.;
• vanilla sugar - 1 sachet.

Preparation

For a raw delicacy you will need the best fatty cottage cheese, which does not have a sour taste. If you get high-quality homemade cottage cheese, then the amount of sugar can be reduced to a minimum, limiting yourself to a couple of bags of vanilla sugar.

Beat the cottage cheese with a blender at minimum speed for 3-4 minutes. The mass turns into a delicate substance reminiscent of thick cream. Increasing the speed can ruin the dish, as the curds will separate into watery liquid and lumpy curds.

The butter briquette must be removed from the refrigerator in advance; only soft butter is added to the cottage cheese. Under no circumstances should margarine be substituted for butter.

They add sugar, focusing on their personal attitude to the concept of “sweetness.” But keep in mind that the raisins in Easter will also be sweet.

Add thick homemade sour cream.

Beat Easter with a blender at the lowest speed. The blender should move in a circle, capturing the lower curd layers. Beating time – 2-3 minutes. If you don’t have a blender or mixer at hand, take an iron sieve with small cells. Dairy products - cottage cheese, butter and sour cream - are rubbed through it.

Raisins are washed and dried with a paper towel to remove excess liquid. You can steam raisins in boiling water for two minutes. Throw into the curd mass. Add vanilla sugar or vanillin, take four times less vanillin. Without this spice, cottage cheese Easter will lose some of its delicate charm. Stir the mixture with a spoon, the grains of vanilla sugar will dissolve perfectly without the use of a blender.

Line a springform pan or colander with a single layer of gauze and transfer the curd mass. Gauze is needed so that the relief design is clearly imprinted on the sides of the Easter.

The edges of the gauze cloth are connected so that the cottage cheese is completely covered with the cloth. Easter is covered with a tea saucer and a weight is placed on top. Small clean pebbles or a weighty but small saucer can serve as a load.

Easter is placed in the refrigerator for 8-12 hours. Periodically pour out the liquid that accumulates in the plate. Usually vanilla Easter is placed in the refrigerator overnight; by morning it becomes quite dense.

Turn the cottage cheese Easter over onto a plate, remove the springform pan, unwrap the cheesecloth, and admire the finished dish. This is how you get raw cottage cheese Easter without eggs and without baking. The raw dish must be eaten within 2-3 days, while boiled Easter can be stored for up to 5 days.

Cooking tips

• If you plan to prepare a version of a boiled dish with eggs, you should mix beaten chicken eggs with pureed cottage cheese, sour cream and sugar. Boil the mixture in a water bath for 15-20 minutes, stirring constantly. Then leave to cool and shape as indicated in the recipe above.
• Instead of raisins, crushed dried fruits are added to the curd dessert to taste.

Cottage cheese Easter is one of the most important traditional dishes for Easter, which has a symbolic meaning. The shape of Easter in the form of a truncated cone symbolizes the Holy Sepulcher, where the miracle of the resurrection took place. It is also believed that the main ingredients of Easter - cottage cheese and dairy products (butter, sour cream) - symbolize fertility. There are a huge variety of Easter recipes, but this recipe is different in that it does not require raw eggs to make Easter. If you are wary of using raw eggs in your food, be sure to try this recipe.

Author of the publication

A lawyer by training. My main hobby is studying. It is this passion that makes you learn something new about the world of cooking, discover new products, new tastes of familiar dishes, learn from wonderful chefs, and improve your photography skills. Dreams of visiting The Fat Duck restaurant by the famous Heston Blumenthal.
Mother of two boys, wife. Participates in several social projects.

• Recipe author: Yulia Nasibulina
• After cooking you will receive 1 pc.
• Cooking time: 22 hours

Ingredients

• 250 g cottage cheese 9%
• 100 g butter
• 100 g powdered sugar
• 1/2 tsp. vanillin
• 75 g sour cream 25%
• 15 g candied fruits
• 15 g light raisins
• 10 g almonds

Cooking method

This is a recipe for one small bean box with a height of 10 cm, a length of the bottom edge of 8 cm and an upper edge of 4 cm. If the bean box is large, you can double the amount of ingredients, as presented in the original recipe. The day before, put the cottage cheese (the book uses cottage cheese with a fat content of 18%) in cheesecloth, put it in a colander, and put pressure on top. Place a colander in a deep plate in the refrigerator for 12 hours to remove excess liquid.

Scroll the cottage cheese through a meat grinder twice or rub through a sieve.

Prepare the ingredients.

Grind butter at room temperature with powdered sugar and vanilla until white. Add cottage cheese and sour cream, beat well.

Dry the almonds in the oven for 5 minutes at 180 degrees, then chop. Rinse the raisins and drain all the water.

Add candied fruits, raisins and nuts to the curd mass, mix thoroughly.

Fold the gauze into 2 layers, wet and wring out. Line the inside of the bean bag with gauze so that the edges of the gauze hang down on all sides. Lay out the curd mass, close with the ends of the gauze and place a load on top. Place the bean bag in a deep plate so that there is free space underneath for liquid to drain, and put it in the refrigerator for 20 hours. Periodically drain the released liquid.

Remove the gauze from the top of the bean bag, cover it with a plate upside down and carefully turn it over, remove the bean box and the rest of the gauze. Decorate Easter as desired.

Curd Easter ready without eggs. Bon appetit! It should be stored in the refrigerator for no more than 2-3 days.