Curd Easter- this is the main dish Easter table. In previous articles we prepared for you. Many people call them Easter. But this is wrong, even ours is very similar, but this is also not Easter.

Kulich is rich pastries bread type with all kinds of fillings. And Easter is a dish made from cottage cheese. As a rule, it is made in the shape of a truncated pyramid, symbolizing the Holy Sepulcher.

True, in Ukraine there is no word for Easter cake. In Ukraine, Easter cake is Easter, and cottage cheese Easter is Easter siren. The name may be different, but it is prepared the same way.

What to cook for Easter. Easter cottage cheese recipes with photos step by step

Easter is not baked, it is shaped. So you and I will form various options Easter.

1. Recipe for cottage cheese Easter with honey

Dimensions of the bean bag: bottom - 4 cm by 4 cm, height - 17 cm, top size - 11 cm by 11 cm.
100 g - 240 kcal.

Ingredients:

• Cottage cheese 9-15% fat - 700 g
• Sugar - 70 g
• Honey - 50 g
• Sour cream 25-30% fat - 150 g
• Butter - 40 g
• Raisins – 50 g
• Candied fruits orange peels— 100 g
• Lemon zest - 1 teaspoon

For decoration:

• confectionery sprinkles

Preparation:

1. Pour boiling water over 50 g of raisins and leave for 15 minutes.

2. Grind 70 g of sugar with a teaspoon of lemon zest.

3. Mix the pureed fat cottage cheese with fat sour cream and butter. Beat everything well with a blender.

4. Add sugar mixed with zest and 50 g of honey. Mix everything with a blender until smooth.

5. Add 100 g of candied fruits lemon peels and 50 g of raisins squeezed out of water. Mix everything well by hand with a spoon.

6. Take the form in which we will prepare our cottage cheese Easter, put it on a plate, line the inside with two layers of gauze, which was previously boiled for 20 minutes.

7. Lay out the gauze so that the edges hang down on the table from all sides of the form. We will then cover the mixture in the mold with it.

8. Place the curd mixture in the mold. Tamping a little with a spoon when laying.

9. Fill to the top. Tamp the mixture on top.

10. Cover with gauze, picking up the hanging end of the gauze on one side, then also picking up from all sides.

11. Place it on top so that we get a pad of gauze.

12. Cover the top with a plate and place a weight (a jar of water) on the plate. We send our design to the refrigerator for 12 hours. By the way, it would be more convenient to cover it with a plate and place the load in the refrigerator, otherwise you might break it while you’re carrying it. Don't forget to take the bottom plate with the mold.

13. During this time, you need to drain the whey that flows into the plate under the mold.

14, 12 hours have passed. We take out the Easter, unfold the top layers of gauze.

15. Holding the top plate with your hand, turn the Easter over onto it.

16. Open the collapsible form.

17. Carefully remove the gauze.

18. Pour honey on top and decorate with sprinkles.

Place eggs on a plate white chocolate. OK it's all over Now. Ours is simple, but very delicious easter ready with honey.

Bon appetit!

Ingredients:

• Cottage cheese – 1 kg
• Sour cream – 100 g
• Butter - 200 g
• Sugar - 1 glass
• Vanilla sugar - 1 sachet (5 g)
• Cocoa - 0.5 teaspoon
• Dried fruits, nuts - 200 g
• Colored sprinkles

Preparation:

1. Take a deep cup and grind the cottage cheese into it through a sieve.

2. Add oil to the grated cottage cheese; it should be at room temperature. Using a spoon, carefully mix the cottage cheese and butter until smooth.

3. Pour in the sour cream and mix again until smooth. Let's get enough sleep vanilla sugar and granulated sugar. Again, knead everything slowly, slowly.

4. The mass is ready. Separate about one-third of the mixture into another cup.

5. Pour dried fruits into a small cup. We first washed them and soaked them for about 20 minutes. Mix.

6. Add cocoa here. Mix.

7. Everything is ready. Let's start creating Easter.

8. Place the collapsible Easter pan on a plate and line the inside with clean gauze so that the gauze hangs over the edges.

9. Styling curd mass in the form. The first layer, slowly tamping, is laid out from the white mass. The second layer, also compacted from dark. And so we alternate white - dark, white - dark. Cover the top with white mass. So we filled out the form.

10. Now, picking up the gauze from the sides, close the top. Place a plate on top and place a weight. Place in the refrigerator for 10-12 hours. Don’t forget to pour off the whey that has drained into the Easter plate.

11. Take Easter out of the refrigerator, unwrap the gauze, and carefully remove the mold. And very carefully, slowly, remove the gauze from the Easter.

Easter is ready. Decorate a little with sprinkles. Just sprinkle a little on top, it already looks noble. And how delicious it is.

Bon appetit!

Ingredients:

• Cottage cheese - 400 g.
• Butter, softened - 70 g.
• Sour cream 20% - 3 tbsp.
• Boiled condensed milk - 1/3 can (≈ 120 g)
• Sugar - 1.5-2 tbsp.
• Vanilla sugar - 1/2 tsp.
• Dried cranberries - 50 g (can be replaced with raisins, candied fruits)
• Cookies - 50 g.

Preparation:

1. Add vanilla sugar, softened butter and sour cream to the cottage cheese. All this must be turned into a homogeneous mass, in any way convenient for you. We will do this with a blender.

2. The resulting mass must be divided into two equal parts. Add sugar to one part, boiled condensed milk to the other. The condensed milk must first be kept in hot water to make it softer. Mix everything again using a blender.

3. We ended up with two different but homogeneous curd masses.

4. Break the cookies into crumbs with your hands. Add the cookies to the mixture with condensed milk, mix, and add the cranberries to the mixture with sugar and mix too.

5. The special forms for Easter were all occupied at that moment, so we took an ordinary plastic container with holes in the bottom.

6. Line the bottom with gauze, hanging it over the sides of the mold. First we wet the gauze, then wrung it out well to make it easier to lay.

7. Lay out the curd mass in layers in the order you like. Pour the entire mass into the mold. Cover with gauze, picking up its ends from the sides. Cover with a plate, place the weight and place in the refrigerator for 12-24 hours. Don't forget to drain the whey from the bottom plate.

8. Take it out of the refrigerator, remove the load, or vice versa, remove the load and then take it out of the refrigerator, as is more convenient for you. Turn the Easter over onto a plate. First, cover the top of the Easter with a plate, and then, holding the plate, turn it over.

9. Carefully remove the gauze. Our Easter is ready. All that remains is to decorate it.

10. We decorated the Easter top with nuts and sprinkled with chocolate chips.

11. Let's cut it open and look inside. The inside is also nice and beautiful.

Be sure to prepare this Easter. It's very simple and fast, not counting the downtime.

Bon appetit!

Ingredients:

• Cottage cheese - 500 g.
• Mascarpone cheese - 250 g.
• Cocoa powder – 50 g.
• Powdered sugar - 150 g.
• Chocolate drops (flat round chocolate candies) - 65 g.
• Vanillin - 1/2 tsp.
• Chocolate syrup for decoration

Preparation:

1. Pour cocoa powder, powdered sugar into a deep bowl, add mascarpone cheese. Stir until smooth, add a few drops of vanilla extract and continue stirring until completely smooth.

2. Using a sieve, strain the curd directly into the cup with the cocoa mixture. This procedure is mandatory. It is necessary that the cottage cheese becomes soft, fluffy, without lumps.

3. Mix the cottage cheese and cocoa mixture thoroughly until smooth. Add to this mixture chocolate drops. If you don't have them, just cut the chocolate into small pieces. If you don't like chocolate, you can replace it with nuts. Mix everything well.

4. Take small portions silicone molds and fill them with the mixture, constantly compacting the mixture. The molds are ready, put them in the refrigerator to harden. An hour passed and the Easter curd froze.

5. Slightly trim the edges between the mold and the mixture with a knife and remove from the mold.

6. Turn the mold over and gently shake the Easter out of it. We do the same with others.

7. Drizzle chocolate on top of our portioned eggs.

It’s convenient to cut into pieces and serve everyone’s Easter on a plate. Beautiful, delicious.

Bon appetit!

What do you think of these recipes? Write your opinion in the comments. For you it’s 10 seconds, but for me it’s very useful and pleasant to hear your opinion.

1. Cottage cheese royal Easter

Ingredients:

Preparation:

1. Wash the raisins in water and pour boiling water over them and leave for 20 minutes.

2. Rub the cottage cheese through a sieve. You can also grind it in a blender or grind it through a meat grinder 2 times

3. Add yolks, sour cream, sugar and vanilla sugar to the cottage cheese. Mix everything well until smooth.

4. Add room temperature butter cut into cubes and mix the butter well into the curd mass.

5. Beat the mass with a mixer until it is well mixed and becomes fluffy and tender.

6. Transfer our mixture into a saucepan, preferably thick-walled and with a thick bottom.

7. Place on low heat and cook our Easter until the first bubbles appear. Those. until boiling. Under no circumstances should you boil it. The mixture must be stirred continuously during cooking.

8. After removing the mass from the stove, put it in a basin or large saucepan With ice water, you can even throw some ice in there and let it cool until the mixture becomes cold and thickens. After this we remove from cold water and put it in the refrigerator for a couple of hours.

9. Drain the water from the raisins and dry them on a paper towel. Take the mixture out of the refrigerator, add raisins, nuts, or any nuts you like. Mix everything well.

10. Take the form in which we will cook. We ran out of all the branded ones, so we took a wooden one. You can take any, for example a new flower pot, as long as there are holes in the bottom for the whey to drain. We cover the mold from the inside with moistened and well-wrung out gauze, preferably in 2 layers, so that the edges of the gauze hang down and lie on the table and fill with our mixture, lightly tamping with a spoon.

11. As soon as the form is filled, wrap the ends of the gauze up on all sides. We will make such a pillow from gauze, cover it with a board or plate, put a weight on top and put it in the refrigerator for a day or even two. Don't forget to place a plate or cup underneath the pan to catch the whey. Also, do not forget to drain this whey.

12. Easter stood in the refrigerator for about 2 days, take it out and remove the form.

Carefully remove the gauze. Beautiful Easter is ready.

Bon appetit!

1. Raw cottage cheese Easter without eggs

Ingredients:

Preparation:

1. Leave the butter at room temperature so that it softens. Chop the nuts a little. Pour boiling water over the washed raisins and leave for 10 minutes. After which you need to drain the water, squeeze out the raisins and leave to dry.

2. Rub the cottage cheese through a sieve so that it becomes fine and airy. This can be done with a blender or passed through a meat grinder 2 times. Ready cottage cheese looks very fluffy.

3. Mix sour cream with regular and vanilla sugar. Mix until the sugar dissolves. Received sweet mixture pour into cottage cheese and stir.

4. Cut the butter into pieces and add to the cottage cheese and mix well with a mixer.

5. Add nuts, candied fruits and raisins. For more flavor, you can add lemon and orange zest.

6. Mix everything well.

7. Place the Easter pan on a plate. Inside we lay out gauze in two layers, so that the ends of the gauze fall on the outside on the sides on the table and fill the mold with our curd mixture. We wrap the gauze from the sides to the top and install some kind of weight. As a last resort, a jar of water.

8. Place in a cool place for 10-12 hours. Periodically drain the whey that has leaked onto a plate or cup that sits under our form. Easter stood in our kitchen for 10 hours.

9. Now carefully remove the mold and gauze and put Easter in the refrigerator for a few more hours or overnight.

Take Easter out of the refrigerator and decorate with colorful sprinkles and candied fruits.

Bon appetit!

1. Raw cottage cheese Easter with nuts

Ingredients:

• Cottage cheese – 1 kg
• Sour cream 20% – 200 grams
• Butter - 200 g.
• Vanilla
• Nutmeg - 0.5 teaspoon
• Dried ginger - 0.5 teaspoon
• Lemon zest - about a dessert spoon
• Sugar - 250 g.
• Cream 25% - 200 g.
• Yolks - 4 pcs.
• Raisins - 200 g.
• Nuts - 100 g.

Preparation:

1. Pour nuts into a thick frying pan and place on low heat. They need to be lightly fried. Pour boiling water over the raisins and leave for 10 minutes. There should be much more boiling water than raisins, 3-4 times.

2. Separate the yolks from the whites and place them in a mixer cup. The yolks need to be ground together with sugar. Immediately add a little sugar, then add little by little.

3. Of course, we won’t grind the sugar, no matter how hard we try, but we will get a white thick mass that has increased in volume.

4. Add vanilla sugar and spices here - nutmeg and dried ginger, you can add cinnamon if you like. Pour the cream here. The cream should be cold, from the refrigerator. Whisk everything together. Add half a teaspoon fine salt and rub directly into the mixture lemon zest. Mix everything at high speed, about 1 minute.

If you are making Easter with raisins, add only lemon zest. If you make it with dried apricots or candied fruits, for example, you can add orange zest.

5. Pour water into a large saucepan and bring to a boil. Pour our mixture of cream and yolks into a smaller saucepan and place it on a larger saucepan. Cook in a water bath, stirring constantly. Do not leave the stove during this time. Get in the way. The mixture should not boil. We will cook it for 5 minutes until thickened. It won't be too thick, but time it for 5 minutes. Once 5 minutes have passed, remove from the large pan and set aside to cool.

6. The nuts are slightly toasted. They stood on the stove for about 3-4 minutes. We take a little at a time and rub them in our hands so that all the husks fall off. Don’t specifically clean the one that hasn’t crumbled.

7. Place the nuts in a blender and chop until they have medium crumbs. There is no need to grind it into flour.

8. Drain the water from the raisins and pat dry thoroughly. paper towels. Let it dry. We need it to be dry.

9. Let's take on the cottage cheese. The cottage cheese should be very fatty and dry; if it is wet, you need to squeeze it out. The cottage cheese must either be ground into a sieve or crushed in a blender.

10. Put softened butter into the grated cottage cheese, it stood in the kitchen overnight at room temperature, cut into pieces and sour cream. Mix everything with a mixer, first at slow speed, then speed up. Stir for at least 3-4 minutes.

11. Add whipped cream with yolks to cottage cheese. Mix everything until smooth, also for at least 3-4 minutes.

12. We have obtained a completely homogeneous, smooth, light mass. And delicious...! Do not eat until Passover is ready.

13. Place raisins in a separate cup, add nuts to them and add part of the curd mass that we whipped to them.

14. Mix everything thoroughly. You can, of course, add raisins and nuts to the whole mixture at once. But we will do just that, and then you will find out why. Once again I would like to remind you that you can take not only raisins, but also dried fruits, candied fruits, etc.

15. Wet the gauze in water and squeeze it well so that it is wet. Place the mold on a plate with the narrow edge down. We begin to fill the mold with the curd mixture, which we have without raisins. Place the mixture on the bottom, up to about 1/3 of the mold, pressing down a little with a spoon and onto the sides, leaving a free space in the middle, a depression.

16. Having laid out the depression, fill it with curd mass with raisins and nuts.

17. Cover everything with a second layer of curd mass without raisins, also leaving a depression and fill this cavity again with the mixture with raisins and nuts.

18. Level the mass. It turned out that we will have a beautiful white surface around the edges, and filler inside.

19. Picking up the gauze from the edges, close the top, place a plate on top and place some kind of weight. We put this entire structure in the refrigerator, I usually do this structure in the refrigerator because it is inconvenient to carry. We set it for at least 6 hours, but better for a day or even two. Easter will only get more delicious. Don't forget to drain the whey from the bottom plate.

20. Time has passed, we take Easter out of the refrigerator, open the gauze, place the dish on top in which we will serve Easter on the table and, holding the dish with our hand, turn Easter onto it.

21. Remove the uniform; it should come off easily and carefully; slowly remove the gauze. Don't pull too hard, you might break the Easter.

22. All that remains is to decorate. We take different sprinkles, various other molds (they are sold in stores), colored eggs.

How beautiful and fragrant it turned out.

Let's cut it. Look, the edges are white, and there is filling inside.

Serve on festive table. Everyone will be delighted.

Bon appetit!

1. Custard cottage cheese Easter with honey and candied fruits

Ingredients:

• Cottage cheese - 1 kg.
• Eggs - 3 pcs.
• Milk - 300 ml.
• Honey - 2 tbsp.
• Vanilla sugar - 2 tbsp.
• Candied fruits - 150 g.
• Raisins - 150 g.

Preparation:

1. Place the milk on the stove to heat.
2. Steam the raisins with boiling water for a few minutes.
3. Break 3 eggs into a deep cup and beat well with a whisk.
4. Add hot milk in a very thin stream, whisking continuously, to the eggs. You need to stir vigorously to prevent the eggs from curdling.
5. Having poured out all the milk, pour it all back into the pan where the milk was heated and put it on the stove.
6. We will cook until the mass thickens.
7. Stir constantly so as not to burn, otherwise you will ruin everything.
8. The mass has thickened, you can remove it from the heat. Now we need the mass to cool down and become cold. You can put it in cold water.
9. When the mixture has cooled completely, transfer it to the cottage cheese.
10. Add vanilla sugar and a couple of tablespoons of honey. Mix everything a little.
11. Grind the cottage cheese using a blender.
12. We obtain a plastic, homogeneous, smooth mass.
13. Add raisins and candied fruits to the curd mass.
14. Mix very well.
15. Our curd mass is ready. Let's take the form. We line the inside with gauze and fill the mold with our mixture. Do not forget that the form must have a hole at the bottom so that the whey can drain, and under the form there is a container where this whey can flow.
16. We place a weight of 2-3 kg on top. and put it all in the refrigerator for 6 hours to 2 days.
17. We take Easter out of the refrigerator, unwrap the gauze, remove the mold, and place Easter on a plate.
18. Decorate Easter with candied fruits, raisins, sprinkles, or other decorations as desired

Get ready. It's simple and delicious.

Bon appetit!

1. Video - Cottage cheese Easter

I would like to bring to your attention one more simplest recipe preparing cottage cheese Easter 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!

Easter cottage cheese. An integral part of any Easter table. Cottage cheese Easter can be either raw or baked, or custard or boiled. And how tasty cottage cheese Easter turns out to be depends to a large extent on the quality of the cottage cheese used for its preparation.

Baked cottage cheese Easter is especially tasty - this type of Easter is usually baked in the oven, and candied fruits, raisins, nuts or cocoa are often added to it. And custard (boiled) cottage cheese Easter always turns out to be very tender - in order to prepare it, a mixture of cottage cheese, butter, sour cream and eggs is brewed in a saucepan. This is exactly how the famous “Tsarskaya” Easter cottage cheese is prepared!

In general, cottage cheese Easter can be prepared in two ways: cold and hot. In order to prepare cottage cheese Easter using the cold method (that is, raw Easter), all components are carefully ground until a homogeneous mass is obtained, and to prepare boiled Easter, the mass is heated over a fire until bubbles begin to rise from the bottom of the pan. Of course, you have to put in more effort to prepare hot cottage cheese Easter, but it turns out much more tender and sweeter than the raw version.

Ideally, the cottage cheese for making cottage cheese Easter should be fresh and quite fatty (although some housewives claim that excellent cottage cheese Easter can be obtained from dry low-fat cottage cheese). Selected homemade cottage cheese, and if it was made from baked milk - doubly good (to prepare such cottage cheese, the milk is heated in the oven for several hours), because Easter made from such cottage cheese can boast of an extremely pleasant pink color!

In order for the cottage cheese Easter to always turn out homogeneous, the cottage cheese must be thoroughly rubbed through a sieve, and only after that it is combined with all the other ingredients and the future cottage cheese Easter is thoroughly kneaded. You can always beat the curd mass using a mixer.

Sour cream for making Easter cottage cheese should be non-acidic, as well as sufficiently fatty and thick, and the cream should also have a high fat content (at least thirty percent). Sugar can always be replaced powdered sugar– it will be much easier to grind it with egg yolks, And finished product in this case will be able to boast more delicate consistency. As for eggs, to prepare cottage cheese Easter it is best to take the yolks, which are ground with sugar or powdered sugar until they lighten. And the lighter this mixture turns out, the better!

I've been looking for a very long time good recipe cottage cheese Easter without using yolks/raw eggs (well, I can’t calmly eat them, much less give them to children!) and finally found it in one of women's magazines. There are still eggs in this recipe, but they disappear here heat treatment and I don't have to worry about the presence of dangerous bacteria. The pasochka turns out very tasty, we ate it literally in one sitting and I didn’t even have time to take photos as a souvenir. The recipe is not difficult to execute, but you will have to prepare this dish at least the evening before the great bright holiday (otherwise the Easter cottage cheese simply will not have time to settle, it needs at least 12 hours).

So, from the products we will need: 450 g (or a standard large store-bought tub) of cottage cheese, 100 ml of cream of any fat content, 100 g of soft butter, 2 eggs, 4 large tablespoons of sugar, a little vanilla, raisins, dried apricots and other dried fruits to taste (you need to take at least 50 g of dried fruits, but I took more, they definitely won’t hurt).

From the “non-products” we will need three simple devices: a large sieve, gauze and a special mold for curd paskas. To be honest, I made it without a mold, I simply don’t have one and didn’t have time to buy one, instead I took an empty sour cream cup and pierced a hole there to drain the liquid.

And now step by step preparation:

1. Unpack the cottage cheese, wrap it in gauze and thoroughly squeeze out all the excess liquid. I was surprised that at least half a shot of liquid leaked out of the seemingly dry curd. We don’t need whey, you can use it for other culinary purposes, and the squeezed cottage cheese must be rubbed through a sieve twice, so its structure will be more uniform.

3. Now let’s take care of the eggs - break them into a small saucepan, pour in the cream, put on low heat and cook with constant stirring until thickened (I got a kind of yellow soufflé). Make sure the eggs don't burn.

4. And now the final stage: pour eggs into the curd mass, mix in our pre-washed and soaked dried fruits, put them in gauze, put them in a mold, put a press on top (I used a jar of water) and put them in the refrigerator to infuse. Note, excess liquid must drain, so there must be a hole in the mold.

5. After the required 12 hours, we take our beautiful Easter out of the refrigerator, carefully transfer it to a plate and decorate it to your liking. You can lay it out with candied fruits or raisins, sprinkle grated chocolate or coconut flakes, pour chocolate on it, make inscriptions, in general, as your heart desires!

Try making this Easter cottage cheese recipe, I’m sure your whole family will definitely love it!

1. Prepare necessary products for our Easter.

2. O butter you need to take care in advance, take it out of the refrigerator so that it has time to melt. Transfer the raisins to a plate, pour boiling water over them for 15 minutes, tip into a colander, let the water drain, remove excess moisture with a towel. Let's move on to the candied fruits; if they are large, then cut them into small cubes.


2. Mix high fat sour cream with granulated sugar, add vanilla. Stir well, leave for 5 minutes, then stir again, eventually the sugar grains should completely dissolve.

Culinary advice

I advise you to take homemade sour cream, in which the spoon stands, it will definitely not allow the Easter to spread. If there is none, 20% fat content will do, but not less.

3. Rub the grainy cottage cheese through a fine strainer, the process is labor-intensive, but it’s worth it. Of course, you can use a blender and blend everything in a minute, but not every home has this wonderful device. I don’t recommend grinding it through a meat grinder, because the grains will only become smaller, and we need to achieve a uniform consistency.


4. Add butter to the cottage cheese. If you didn’t have time or forgot to take it out of the refrigerator in advance, then use the microwave, it will leak a little, but that’s okay, it will still harden in a cold place.


5. Add sour cream and sugar mixture to the curd mass.


6. Mix everything well, you can use the blender again.


7. Add raisins and candied fruits.


8. Mix the curd mass again for Easter.

Culinary advice

In addition to raisins and candied fruits, you can add nuts and orange zest to the dough, after crushing them.

9. Place the bean bag upside down in a shallow plate and cover with gauze.


10. Filling special form curd dough, compacting tightly.


11. Fold the edges of the gauze inward, covering the curd mass.


12. To wet easter released excess moisture, it is necessary to place a weight on it. I used dumbbells, but a jar filled with liquid will also work. Place the structure in the refrigerator for 11 hours. From time to time we drain the resulting whey.


13. After the specified time has passed, we get rid of the load, but we don’t get the Easter cottage cheese. Let it still stand refrigeration chamber at least overnight.

14. Easter without eggs is ready. All that remains is to remove the uniform and gauze.


15. Store Easter cottage cheese in the refrigerator. Before serving, don't forget to garnish with grated chocolate or fresh mint.

To make your holiday table seem more elegant, I suggest you bake