Curd Easter

Curd Easter can be of two types: raw and boiled (brewed). Usually, raw Easter have a small size, because raw cheese is not stored for a long time. To make Easter, you need pasochnitsa - a special demountable form with pictures and inscriptions on the inside, which are printed on the finished Easter.

Curd pasta with condensed milk

Sweet lovers can prepare cottage cheese with the addition of condensed milk. To prepare it we will need:

• 
  600 g cottage cheese
• 
  105 g of butter
• 
  0.5 b. condensed milk
• 
  0.5 tbsp. sour cream
• 
  0.5 tbsp. raisins without pits
• 
  0.25 tbsp. Sahara
• 
  Vanillin - to taste

Raisins are sorted, mine and dried. Cottage cheese is wiped through a sieve. Add vanilla, butter and sugar. Sugar is better to take small, if desired, you can take powdered sugar. We thoroughly rub everything. Add sour cream, condensed milk and raisins, mix thoroughly. We shift the curd mass into the pasochnitsu, we put oppression from above and set it for several hours in the refrigerator.

Curd pasta with honey

Another option for lovers of sweet - curd Easter with the addition of fragrant honey. We will cook it from such products:

• 
  500 g cottage cheese
• 
  4 egg yolks
• 
  3 tbsp. l. soft butter
• 
  3 tbsp. l. cream or sour cream
• 
  2 tbsp. l. Sahara
• 
  2 tbsp. l. honey

Egg yolks are rubbed with sugar. Add the butter and honey and whisk until we get a lush mass of a homogeneous consistency. Dry cottage cheese is wiped through a sieve. Add the cream (sour cream) and mix. Continuing to mix, in small portions gradually introduce a mixture of oil, honey and eggs. When the curd mass becomes homogeneous, shift it into the pasochnitsu and keep in a cool place under the oppression about a day.

Curd pasta with carrots

In Easter you can add even such an unexpected ingredient as ... carrots! It turns out very tasty and unusual. To make Easter according to this recipe, we will take:

• 
  500 g cottage cheese
• 
  200 g carrots
• 
  100 g of butter
• 
  100 g of sugar
• 
  1 tsp. orange peel
• 
  Vanillin - to taste

Carrots mine, we clean and rub on a large grater. Pour the grated carrots with sugar, so that she let the juice. When the juice is released, transfer the carrots into the saucepan with the juice and simmer on low heat until soft. Cottage cheese well squeezed and wiped with stewed carrots and butter through a fine sieve. Add vanillin and orange peel. We mix everything thoroughly and mix it with a mixer. From the received mass we form Easter. If desired, you can decorate it with candied fruit.

Curd pasta with lemon

If the three previous Easter were raw, then this cottage cheese Easter is custard. For its preparation we will need such products:

• 
  700 g cottage cheese
• 
  100 g of sugar
• 
  50 g of butter
• 
  2 eggs
• 
  1/3 tbsp. cream
• 
  a peel of two lemons

Cottage cheese well squeezed under the press. With lemons we remove zest. We rub cottage cheese with cream, butter, eggs and sugar. Add the lemon zest. We cook Easter on a slow fire, stirring constantly. Cook it for an hour, without bringing it to a boil. Ready easter spread on the fabric and within a day we stand under the press or in the pasochnitse.

Bon Appetit!