INGREDIENTS

• cottage cheese – 500 g
• egg yolks – 3-4 pcs (or 2-3 eggs)
• sour cream – 200 g
• butter (room temperature) – 100 g
• sugar – 100 g
• vanilla sugar – 1 teaspoon (or 1 tsp vanilla extract)
• raisins – 80 g
• nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) – 50 g.

How to prepare royal (cottage cheese) Easter:

To prepare the classic royal Easter, raisins must be washed, poured with boiling water and left for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it twice or rub it using a blender).
Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

Cottage cheese Easter with raisins and candied fruits

INGREDIENTS

• Cottage cheese 9% - 350 g
• Sour cream 20% - 150 g
• Egg - 2 pcs.
• Sugar - 100 g
• Vanilla sugar - 2 g
• Raisins - 100 g
• Candied fruits - 150 g

COOKING METHOD

We separate the yolks from the whites, remove the whites, and mix the yolks with butter, sugar and sour cream. Whisk into a homogeneous mass. At the end of whipping, add vanilla sugar and mix.

Grind the cottage cheese through a sieve and combine with the egg-sour cream mixture. Mix and add raisins and candied fruits to the curd mass. Mix thoroughly again.

Line a baking mold with gauze folded in several layers and place the curd mass into the mold.

Level the surface with a spoon and cover it with the remaining gauze. Pack well and place in the refrigerator for at least 6 hours. Place the mold on a dish, having first freed the cottage cheese from the gauze, and carefully remove the mold, and then the gauze.

Decorate Easter with candied fruits, powdered sugar and mint sprigs.

Easter with Philadelphia cheese

INGREDIENTS

• Philadelphia cheese - 800 g
• Eggs - 15 pcs.
• Sugar - 200 g
• Almond flakes - 100 g
• Cream 36% - 150 ml
• Vanilla - to taste

COOKING METHOD

We wipe through a sieve.

Beat the eggs with sugar (as for a sponge cake), add the prepared cheese, lightly fried almond flakes, cream, vanilla and beat the mixture until smooth.

Place a plastic layer in a deep-bottomed mold and pour in the cheese mixture. Place the mold on a baking sheet with water and bake in the oven at 180-200°C for an hour.

We determine the readiness of Easter by color: the finished cheese Easter is light orange in color and easily moves away from the edge of the mold.

Take the finished Easter out of the oven and leave it in the pan to cool.

Easter with sour cream

INGREDIENTS

• Cottage cheese - 2 kg
• Butter - 400 g
• Sour cream - 800 g
• Eggs - 10 pcs.
• Sugar - 700 g
• Raisins (seedless) - 100 g
• Almonds - 100 g
• Vanillin - to taste

COOKING METHOD

Place cottage cheese, softened butter, sour cream and eggs into a saucepan, pureed through a sieve. Mix thoroughly, place the pan on the stove and slightly heat the mass, stirring continuously with a wooden spatula so that the mass does not burn.

After this, remove from heat and, if possible, cool quickly, stirring continuously.

Add sugar, raisins, ground almonds and vanillin to the cooled mass. Mix everything, put it in a bowl lined with slightly damp gauze, compacting the mass tightly. We place a saucer with a small load on top and put it in the refrigerator for a day.

Easter "Barskaya"

INGREDIENTS

• Cottage cheese - 500 g
• Cream 35 percent fat - 250 ml
• Sugar - 250 g
• Butter - 150 g
• Egg yolk - 1 pc.
• Raisins - 15 g
• Almonds - 15 g
• Candied orange peels - 20 g
• Vanilla sugar - to taste

COOKING METHOD

Grind the butter with sugar and yolks until it turns white.

Grind almonds and candied fruits.

Rub the cottage cheese through a sieve twice, add cream, butter (with sugar and yolks), almonds, candied fruits, raisins, vanilla sugar and mix everything thoroughly.

Fill a bean bag lined with slightly damp gauze with the resulting mass, cover it with a saucer, put a light pressure on top and put it in the refrigerator for 12 hours.

Easter with marmalade and candies

INGREDIENTS

• Egg - 10 pcs.
• Sour cream - 4 cups
• Fresh cream - 1000 ml
• Sugar - 1 glass
• Vanilla - to taste
• Lollipops - to taste
• Raisins - to taste
• Marmalade - to taste

COOKING METHOD

Mix eggs with sour cream, add cream and mix well. Then put on fire and cook, stirring constantly, until the whey separates.

We put the resulting mass in a napkin and put it in a cold place until the whey drains.

Then transfer the mass to a dish, grind it well, add vanilla sugar (mix sugar with vanilla), mix and place in the bowl. Bake in the oven. We decorate the finished Easter with small multi-colored candies, raisins, and beautifully cut marmalade.

Chocolate Easter

INGREDIENTS

• Cottage cheese - 500 g
• Sour cream - 0.5 cups
• Butter - 50 g
• Chocolate - 60 g
• Powdered sugar - 50 g

COOKING METHOD

Cottage cheese (fresh, dry, homogeneous consistency) is rubbed through a sieve. Add sour cream, stir.

Cut the softened butter into small pieces and combine with the curd and sour cream mixture. Stir thoroughly.

Grate the chocolate on a fine grater and mix with powdered sugar. Add to the curd mass. And stir again until a homogeneous mass is obtained.

Sprinkle a wooden Easter pan with water, cover it with gauze so that the ends of the gauze hang out, and spread the curd mass.

Cover the top with gauze, place under a press and leave for 20 hours. It is advisable to place the bean bag on a plate, as whey will be released.

Carefully remove the finished Easter from the mold, remove the gauze, place on a dish and, if desired, decorate with candied fruits or marmalade.

It is one of the main holiday Easter dishes. This Easter cake is prepared from cottage cheese a few days before the celebration and does not require baking. This Easter tastes incredibly tender and aromatic, more like an exquisite expensive dessert)))))

Ingredients:

(1 cottage cheese Easter)

• 500 gr. non-sour cottage cheese
• 2 egg yolks (optional)
• 100 gr. butter
• 100-200 ml. cream or sour cream
• 150 gr. powdered sugar
• 2-3 tbsp. seedless raisins
• 50 gr. dried apricots (optional)
• vanilla bag
• Easter decoration:
• nuts, candied fruits

• The recipe for Easter from cottage cheese is very simple, but in order for the cottage cheese Easter to turn out tasty and keep its shape well, you still need to follow a few rules. Since all ingredients are used raw, we pay special attention to the freshness and quality of the products.
• Cottage cheese is the main product of cheese Easter, so we choose cottage cheese that is fatty, non-acidic and well pressed. Such cottage cheese is at the same time dry, soft and without hard inclusions.
• We also buy fresh cream, 30-35% fat. Cream can be replaced with thick, non-acidic sour cream.
• Homemade eggs are best; by the way, chicken eggs can be replaced with quail eggs. For those who are afraid to use raw eggs, you can make cottage cheese Easter without eggs. Just don’t put in the eggs, the Easter will turn out white and not yellow, but this doesn’t really affect the taste.
• So, grind the cottage cheese through a fine sieve. Using a blender, although convenient, is not advisable; the knives will not grind the cottage cheese to the desired consistency.

• Wash the eggs well and wipe dry. With clean hands, separate the yolks from the whites. Add some powdered sugar to the yolks.

• Grind the yolks with powdered sugar.

• Add soft butter. Add vanilla if desired. Grind everything to a more or less homogeneous mass.

• Add thick sour cream or cream. By the way, it is better to use frozen cream. Since different cottage cheeses have different moisture contents, we add the cream not all at once, but in portions. This way we can adjust the amount of liquid in the cheese mass. Mix everything well.

• Mix the grated cottage cheese and egg-butter mixture.

• Mix everything thoroughly until the curd mass for cottage cheese Easter becomes homogeneous and plastic. Add vanilla and powdered sugar to taste.
• Wash the raisins and dried apricots, dry them, chop the dried apricots, and then add everything, including some of the candied fruits, to the curd mass. There is no need to specially steam raisins and dried apricots; they will perfectly absorb moisture from the cheese mass.

• Take a mold for cottage cheese Easter. Of course, the ideal option is a special form of Easter made from cottage cheese, but not everyone has it. If not, you can use suitable containers, such as tall plastic trays to store food.
• Place 2-3 layers of clean gauze inside the mold, with the edges of the gauze hanging down to the very bottom. It is thanks to these hanging sections of gauze that excess moisture will be removed from the curd Easter.
• Place the curd mixture into a mold with gauze and press down very tightly with a spoon. You can even make a small slide, because... The cottage cheese will then settle a little.

• Cover the cottage cheese with another piece of gauze folded several times. On top we place a square saucer or a square cut out of plastic, which should be slightly smaller than the wide part of the form. We put pressure on top - a weight, a jar of water (at least 1 liter).

• We place a wide bowl or plate under the mold itself, this is where the excess moisture will drain.
• We put this entire structure in the refrigerator for at least a day. Periodically drain the liquid that has collected in the plate. By the way, if you put a yolk in the Easter cottage cheese, then yellowish water will collect in the bowl, if without the yolk, the whey will drain.
• After a day, remove the oppression, remove the saucer or plastic plate, and remove the top layer of gauze. If the oppression was sufficient, then it is clearly visible that the cottage cheese has become denser, and the cottage cheese Easter itself has become slightly lower than the level of the mold.
• Invert the pan onto the prepared dish. Carefully remove the mold from the cottage cheese Easter.

• Carefully, without haste, remove the gauze.

• We decorate the cottage cheese Easter with chopped nuts, it can be almonds, peanuts or any other nuts, sprinkle with grated chocolate if desired. Around the cheese Easter we place candied fruits or other sweets of your choice.

• This is what a beauty it turned out to be; just by looking at this Easter, your mouth immediately begins to water) I must say that the cottage cheese Easter tastes very good too - tender, aromatic.
• Alternatively, Easter

If you are looking for an easy cottage cheese Easter recipe that can be prepared quickly and easily, then this is raw cottage cheese Easter.

It doesn't need to be baked or boiled on the stove, so it's best not to use raw eggs in these recipes.

Or it is necessary to treat their shell very well, which also does not give a 100% guarantee.

We suggest making the easiest Easter desserts based on cottage cheese and delighting your family with them.

This is an easy Easter recipe made from cottage cheese without eggs, very tasty. And even a novice housewife can handle it.

The quantity of products can be proportionally halved.

Ingredients:

• 800 g cottage cheese
• 200 g butter
• 1/4 cup powdered sugar
• 1/2 cup sour cream
• 1/2 cup raisins

A simple recipe for Easter cottage cheese with butter:

1. Rub the cottage cheese through a sieve.

2. Grind it thoroughly with softened butter.

3. Pour powdered sugar into the resulting mass, add sour cream.

4. Raisins must first be washed, steamed for 10 minutes with boiling water, rinsed again and only then put into Easter.

5. Mix everything, put it in a bean bag lined with gauze on the inside, and put it under pressure for a day.

If you don't have a mold, you can use a colander.

Quick Easter recipe from cottage cheese with condensed milk

Ingredients:

• 1.25 kg cottage cheese
• 300 g butter
• 250 g sour cream
• 400 g condensed milk
• 1/2 cup sugar
• 1 cup raisins or candied fruits
• a pinch of vanillin

How to make Easter from cottage cheese:

1. Rub the cottage cheese through a sieve, add butter, granulated sugar and vanillin.

2. Grind everything thoroughly, add sour cream, condensed milk, soaked in water and dried raisins or candied fruits.

3. Mix the mixture well, put it in a bowl lined with gauze, put pressure on top and put it in the refrigerator overnight.

How to make chocolate Easter

Ingredients:

• cottage cheese - 500 g
• butter - 50 g
• sour cream - 0.5 cups
• powdered sugar - 50 g
• chocolate - 50 g

Preparation:

1. Grate the chocolate on a fine grater and mix with powdered sugar.

2. Rub the cottage cheese through a sieve or pass through a meat grinder.

3. Remove the butter from the refrigerator in advance and leave it at room temperature until it becomes soft.

4. Add sour cream to the pureed cottage cheese and stir well.

5. Then add oil and mix again.

6. Add grated chocolate and powdered sugar to the curd mass and mix again until smooth.

7. Line a bowl or colander moistened with water with gauze and lay out the curd mass.

8. Cover the top with gauze or a napkin, press down with a weight and leave under pressure for 12-24 hours (the bean bag itself must be placed in a plate, since the separating whey will flow into the plate).

9. Carefully remove the finished Easter from the mold, remove the gauze, place on a dish and decorate with candied fruits or marmalade.

And the easiest recipe for cottage cheese Easter, the fastest and most delicious, so to speak, in a hurry.

1. Buy curd mass with raisins at the store.

2. Compact it on a layer of gauze in a bean bag and place it under pressure in the refrigerator.

3. When the whey stops draining, the quick pasta is ready. You can decorate it with candied fruits, grated chocolate, etc.

If you still want to tinker with the preparation, then for you, which can be stored in the refrigerator for up to a week.

The recipe for Easter from cottage cheese is very simple, but in order for the cheese Easter to turn out tasty and keep its shape well, you still need to follow a few rules.

• 450 g butter
• 5−6 yolks
• 500 g sugar
• 1 kg cottage cheese (preferably homemade)
• 300 g cream 30% fat
• 100 g raisins
• 100 g almonds
• 100 g candied fruits
• vanilla sugar
• lemon zest

Grind the butter and sugar until white, adding the yolks one at a time. Grind the resulting mass until the sugar crystals are completely dissolved. Add vanillin.

Rub the cottage cheese through a sieve twice. Mix with butter, sugar and eggs.

Wash the raisins well, sort and dry. Finely chop the candied fruits. Grate the lemon zest on a fine grater. Grind almonds in a coffee grinder.

Whip the cream.

Mix all ingredients. Mix thoroughly, pour in the cream. Fill a mold lined with slightly damp gauze with the mixture (to make it easier to remove later), cover with a plate or saucer, place under pressure (a jar of water is best suited for this purpose), and place in the refrigerator for 12 hours.

After 12 hours, take out the Easter and carefully remove it from the mold. Remove the gauze. Decorate.

It is best to prepare cheese Easter on Saturday, because it must stand under pressure in the refrigerator for at least 12 hours. Think in advance about what will be the Easter mold. You can place the whole mass in a small saucepan or a bucket of ice cream you once ate. If the number of guests does not imply a magnificent feast, it is better to divide the curd mass into several molds. Cottage cheese, unfortunately, absorbs the odors of other foods in the refrigerator well, so Easter should be eaten as quickly as possible.

Recipe 2: Cheese Easter with condensed milk

• cottage cheese – 500 g
• sour cream 20% – 500 g
• condensed milk – 400 g
• butter – 150 g
• lemon – ½ pc.
• dried fruits and candied fruits - 1 tbsp.
• sugar – 7 tsp.

We will need dairy products (cottage cheese, sour cream and butter) at room temperature, so if they are in the refrigerator, take them out in advance. 2. Place softened butter in a blender bowl, add sour cream and beat. Then add cottage cheese and beat again. 3. We need 1 jar of condensed milk (400 grams), boiled. 4. Grate the zest of half a lemon; we need 1 tablespoon of zest and 2 tablespoons of freshly squeezed lemon juice. 5. Add condensed milk, lemon zest and juice to the blender bowl. Beat until the mixture is evenly colored. Let's taste the resulting mass. If you think it's not too sweet, add sugar to your taste. 6. For the recipe we take the following dried fruits: dried apricots, prunes and dates. We wash them, if we come across them large enough, we cut them into the size of a raisin. Add dried fruits and candied fruits to the curd mass and gently stir with a spoon. 7. Cover the bean box with thick fabric. If you don’t have a bean bowl, then use a colander and place it on a bowl or pan. Cover the colander with a thick cloth so that there are large overhanging edges. 8. Pour the curd mass into a bowl (or colander), cover it with the edges of the fabric. Cover the top with a saucer of suitable size and place a weight on it (you can use a three-liter jar of liquid). 9. Place in the refrigerator for a day. 10. Unwrap the frozen Easter and turn it over onto a plate. We remove the material. 11. Decorate Easter to your taste. 12. It is advisable to cut Easter with a warm knife; to do this, dip the knife in warm water and wipe it with a napkin. Then we make a cut. Warm up the knife before each next cut. 13. Serve our cottage cheese and sour cream Easter on the table chilled.

Recipe 3: baked cheese Easter

• Candied orange peels60 g
• Vanilla extract 7 ml
• Dark raisins 150 g
• Sour cream cream cheese 500 g
• Sugar 1 tbsp.
• Cream 200 ml
• Mascarpone cheese 500 g
• Orange zest 2 tbsp.
• Chicken eggs 4 pcs.

Recipe 4: Cheese Easter with dried apricots

• 500 gr. non-sour cottage cheese
• 2 egg yolks
• 100 gr. butter
• 200 ml. cream or sour cream
• 150 gr. powdered sugar
• 50 gr. dried apricots
• 2 tbsp. seedless raisins
• vanilla bag
• 100 gr. almonds
• 100 gr. candied fruits

Since all ingredients are used raw, we pay special attention to the freshness and quality of the products.

Selection of products for cheese Easter

Cottage cheese is the main product of cheese Easter, so we choose cottage cheese that is fatty, non-acidic and well pressed. Such cottage cheese is at the same time dry, soft and without hard inclusions.

We also buy fresh cream, 25–30% fat. Cream can be replaced with non-acidic sour cream.

Homemade eggs are best; by the way, chicken eggs can be replaced with quail eggs.

How to make cheese Easter

Grind the cottage cheese through a fine sieve. Using a blender, although convenient, is not advisable; the knives will not grind the cottage cheese to the desired consistency.

Grind the yolks with sugar or powdered sugar, add soft butter. Add vanilla if desired. Grind everything until smooth.

Mix the grated cottage cheese and egg mixture. Since different cottage cheeses have different moisture content, it is better to add cream not all at once, but in portions. This way we can adjust the amount of liquid in the cheese mass.

Mix everything thoroughly until the curd mass becomes homogeneous and plastic.

Wash the raisins and dried apricots, dry them, chop the dried apricots, and then add everything, including some of the candied fruits, to the curd mass. There is no need to specially steam raisins and dried apricots; they will perfectly absorb moisture from the cheese mass.

Take a mold for cottage cheese Easter. Place 2-3 layers of clean gauze inside the mold, with the edges of the gauze hanging down. It is thanks to these hanging sections of gauze that excess moisture will be removed from the curd Easter.

Place the curd mixture into a mold with gauze and press down very tightly with a spoon. Cover with another piece of gauze folded several times. We put a small cutting board on top, put pressure (weight, water bottle, etc.).

We place a wide bowl or plate under the mold itself, this is where the excess moisture will drain.

We put this entire structure in the refrigerator for at least a day. Periodically drain the liquid that has collected in the plate.

After a day, remove the pressure, turn the mold over onto the prepared dish, carefully remove the mold, and remove the gauze.

We decorate Easter cottage cheese with chopped almonds, preferably peeled, and candied fruits. I used candied pineapple, it turned out to be a very tender and beautiful Easter curd. Just looking at this Easter makes your mouth water!

Recipe 5: Cheese Easter baked with shortbread cookies

• curd
• 600 gr. rich crumbly cottage cheese
• 100 ml. cream
• 4 eggs
• 3 tbsp. flour
• 6 tbsp. Sahara
• 30 gr. raisins
• 30 gr. candied fruits
• orange zest (optional)
• 250 gr. shortbread cookies
• 100 gr. butter
• powdered sugar
• white or chocolate icing

This baked cheese Easter is somewhat different from the traditional classic recipe in that Easter consists of two parts: a thin sandy base and a delicate baked curd mass. But if you are not a supporter of innovation, then you can simply bake cottage cheese Easter from the proposed cheese mass.

So, first let's prepare the form. It is convenient to use a not very high detachable one, but in principle any one will do. Grease the mold with butter or margarine. The base can be lined with parchment paper (tracing paper).

Grind the shortbread cookies in a mortar until they form fine crumbs, then mix with soft vegetable oil.

Place the sand mass on the bottom of the mold. Press down thoroughly with a spoon to form an even, dense base.

To make the base crispy, put it in the oven. Bake the base for 10 minutes at 180 degrees.

Grind the fatty and non-acidic cottage cheese through a sieve, or you can pass it through a meat grinder. It is important to buy dry cottage cheese, so it is better to choose it at the bazaar, where you can not only see it, but also taste it.

Separate the yolks from the whites, grind the yolks with three tablespoons of sugar.

Mix the yolks with the grated cottage cheese, add liquid cream, flour, orange zest, raisins and candied fruits. If the cottage cheese is not very dry, then reduce the amount of cream.

Beat the egg whites with the remaining sugar until a stable white foam forms. For whipping, it is better to use a mixer or blender (broom attachment). First, beat the whites without sugar, and when foam forms, start adding sugar.

Gently mix the well-beaten whites with the rest of the cheese mixture. In essence, we get biscuit-curd dough.

Carefully spread the cheese mixture on top of the base.

Put the pan back in the oven. Bake for 10 minutes at 180º and then another 30-35 minutes at 160ºC. Baking time, of course, depends on each specific oven. In mine, during this time the cheese mass rises quite a lot. Then the mass will settle a little.

When the cheese Easter has acquired a beautiful golden brown color, turn off the oven and leave the Easter in the oven with the door ajar for another hour.

Decorate the cooled cottage cheese Easter with powdered sugar, you can cover it with chocolate glaze or traditional glaze made from egg whites whipped with sugar.

That's all, our delicious and very appetizing baked cottage cheese Easter is ready.

Ritual dishes for the Easter table include Easter- curd mass in the form of a truncated pyramid: a symbol of the Holy Sepulcher. To prepare this dish you need Easter girl- wooden collapsible carved form.

For Easter You need cottage cheese of the best quality; it is better to buy it on the market or make it yourself. The cottage cheese should be fresh, dry, homogeneous. In any case, it must be placed under pressure to remove excess whey. Then rub it through a sieve twice, and only then prepare raw, custard or boiled Easter from the airy curd mass.

Recipes Easter are given in large proportions, because There should be enough mass to fill the bean box.

The cream should be 30% fat, the butter should be soft, plastic, the raisins should be washed and dry. Peel and chop the almonds. Almond kernels can be easily peeled if you pour boiling water over them and leave for 20-30 minutes, then the skin will be easily removed. Then dry the kernels and chop them. Finely chop the candied orange peel, grate the lemon zest, grind spicy additives (cardamom or star anise) in a coffee grinder, sift through a fine strainer. Instead of vanilla, you can use vanilla sugar or vanillin.

This dish is very labor-intensive and quite expensive, but for the sake of the holiday the hostess does not consider any costs. We recommend using a mixer to beat the curd mass, it will turn out airy and tender.

Easter cottage cheese boyar

1 kg cottage cheese
2 yolks
300 g butter
500 g sugar
1/2 l 30% cream
100 g candied orange peel
vanilla sugar.

Rub the cottage cheese through a sieve twice, add whipped cream, combine with separately mashed butter, sugar and yolks, add crushed candied orange peel and vanillin, mix thoroughly.

Fill a bowl lined with slightly damp gauze with the curd mass, cover with a saucer, put light pressure on top, and refrigerate for 12 hours.

Cottage cheese Easter is prepared cold and hot.

Easter curd royal (raw)

1 kg of cottage cheese,
5-6 yolks,
450 g butter,
500 g sugar,
300 g 30% cream,
100 g raisins
100 g almonds,
100 g candied fruits,
cardamom
vanillin

Cream the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or chopped and sifted cardamom through a fine sieve. Add cottage cheese, raisins, almonds, crushed candied orange peel or grated lemon zest. Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a slightly pressed saucer, place in the refrigerator for 12 hours.

Easter curd royal (boiled)

2 kg cottage cheese,
10 eggs,
400 g butter,
800 g sour cream,
600-700 g sugar,
100 g almond kernels,
100 g raisins
vanillin

Rub the cottage cheese and butter through a sieve, add sour cream, mix thoroughly, place the dishes on the stove and bring the mass to a boil while continuously stirring with a wooden spatula so that the mass does not burn. Remove from heat immediately and cool as quickly as possible, also stirring continuously. Add sugar, raisins, almonds, vanillin to the cooled mass, mix everything, put in a bowl lined with slightly damp gauze, pressing the mass tightly, place a saucer with a small load on top, put in the refrigerator for a day.

Easter cheese raw

2.5 kg cottage cheese
200 g butter
200 g sugar
250 g sour cream
salt - to taste

Rub the cottage cheese through a sieve twice. Grind the butter and sugar until white, add sour cream and continue grinding until the sugar crystals completely disappear. Add the resulting creamy mass to the pureed cottage cheese, add salt, mix, fill the pan, cover with a slightly pressed saucer, and place in the refrigerator for 12 hours.

Easter cottage cheese custard

2 kg cottage cheese
300 g butter
400 g sour cream
4 eggs
salt - to taste

Rub the cottage cheese through a sieve twice. In a separate bowl, bring butter, sour cream and 3 eggs to a boil with continuous stirring, pour in the hot mass and grated cottage cheese, add 1 egg and salt, stir the mass until smooth, fill the pan lined with slightly damp gauze, cover with a saucer, put a slight pressure, put refrigerate for 12 hours.

Curd paska with almonds and raisins

1.6 kg cottage cheese
200 g butter
800 g caster sugar or fine sugar
250 g sour cream
9 eggs
100 g almonds
150 g raisins

Rub the cottage cheese through a sieve twice, add sour cream. Then cream the butter and sugar until white, gradually adding the eggs one at a time.
Continue to grind the mixture until the sugar crystals are completely dissolved. Combine this mass with cottage cheese, add washed, dried raisins, peeled and chopped almonds. Fill the bean box with the mixture, cover with a saucer with a weight, and place in the refrigerator for 12 hours.

Curd paska with hard-boiled yolks

1.2 kg cottage cheese
400 g butter
300 g powdered sugar
15 yolks from hard-boiled eggs
3/4 liter 30% cream
vanillin.

Pass the cottage cheese, unsalted butter, and yolks through a sieve twice. Add cream whipped with sugar or powdered sugar to the pureed mass, mix thoroughly. Place the mixture in a box under pressure and place it in the refrigerator or cold cellar for 12 hours.