Dairy rivers with croissant shores - recipe for cottage cheese Easter

We love to celebrate Easter and necessarily prepare special dishes for the festive table. We paint eggs, bake or buy cakes. Curd pasta is cooked much less often, but in vain. It is very tasty and really festive food.

Each dish of the Easter table is distinguished by a deep symbolism closely connected with the Holy Scriptures. Fertile lands with dairy rivers in the shoestring shores - the dream of a better life was embodied in curd pasta.

Prepare Easter is not difficult, the main thing is to follow simple advice that will answer the question of how to make a cottage cheese Easter correctly.

Making Easter cottage cheese - general rules and tips:

1. The form for Easter should be laid with damp gauze - this will help to easily take out the finished Easter without damage.
2. The best sour cream for Easter is very thick and oily. Such sour cream can be bought on the market. If this is not possible, then sour cream with a high percentage of fat is bought and dehydrated. For this, it is poured into a canvas bag, gently squeezed. After that, the bag is placed in a sieve or colander and kept under press for several hours.
3. Cottage cheese is also better to take home. The best is considered to be baked milk. It should only be fresh, preferably freshly cooked. It must be thoroughly rubbed 1-2 times or several times through a meat grinder.
4. Ready Easter must be kept in the cold under the yoke for at least 12 hours.
5. If the recipe for Easter cake provides raisins, then it is sorted, well washed and dried.
6. The almond kernels included in the curd pasta recipe are peeled, for this it is aged for 20 minutes in boiling water. After drying, grind.
7. The candied fruits are finely chopped, the peel is rubbed on a grater, the spices are grinded in a coffee grinder and sifted through the finest strainer.

Now, knowing the secrets of cooking, you can choose the recipe for curd Easter and cook it.

Easter royal (raw)

Butter (200 g.) Is mashed with sugar (1 glass), adding raw yolks (2-3 pcs.) Until the sugar completely dissolves. In the mass we introduce cardamom and vanillin (to taste). All combine with cottage cheese (0,5 kg), raisins (1 tablespoon), almonds (1 tbsp) and candied fruits to taste. 0.5 glass of cream whisk and injected into the mass gently stirring from the top down. We put it in a mold, we cover it with a plate or with a wooden circle, we put a little oppression on top, and we send it to the refrigerator.

Easter royal (boiled) way 1

We grind through a sieve butter (200 gr.) And cottage cheese (1 kg), add 2 tbsp. Sour cream and 5 eggs. All mixed, put in pots and put on the stove. Bring to a boil, stirring constantly. We remove and quickly cool. Add 2-3 cups of sugar (who loves it), a quarter of a glass of raisins mixed with almonds and vanillin to taste. As it is possible more densely we put in the form and we put in a refrigerator under a small yoke.

Easter with cocoa

Butter (300 g.) Soften and grind to the state of sour cream, add sugar (2 cups), salt (1/4 tsp), vnilin (to taste) and cocoa powder (4 tablespoons). We grind everything to a homogeneous mass. In dry cottage cheese (1 kg), add sour cream (6 tablespoons) and mix gently, in small portions, we introduce into the prepared mass. Stir until Easter takes the color of chocolate. Then we put everything in a mold and put it in the cold under the press. Such Easter should last for 24 hours.

Easter decoration

Whichever recipe for cheesecake Easter was taken, after it is ready it must be decorated. To do this, pass the Easter, turning the shape, spread on the dish. The top is decorated with candied fruits, raisins, nuts, chocolate, marmalade. The technology of decoration is about the same as that of a normal cake.

The main condition is to put a little part of your soul and to show imagination and then your main Easter dish will become a real symbol of milk rivers with jelly shores.