How to cook Easter with condensed milk. Cottage cheese Easter with condensed milk: recipe with photo

I want to bring to your attention one more simple recipe for cooking 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 cook using a regular sieve. Dessert - very tasty, I advise you to try!

Ingredients

To prepare cottage cheese Easter with condensed milk without eggs, we 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. Put the butter in a saucepan and melt about a third. Remove from heat, add condensed milk and stir until the mass becomes homogeneous.

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

Rinse and dry the raisins, add to the curd mass. You can use other dried fruits of your choice.

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

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

Delicious cottage cheese Easter, cooked with condensed milk without adding eggs, can be decorated and served.

Bon appetit!

As you already understood, on the eve of Easter, I want to tell you about those successful dishes that I prepared for this holiday earlier and which I and my guests really liked. Most recently, I showed you, and now the next step is the recipe for cottage cheese Easter with condensed milk. They are very different, but each is good in its own way. This Easter from cottage cheese with condensed milk is prepared even easier than chocolate, and it has an unusual taste - very gentle and soft.

Such a recipe will appeal to those who love the traditional appearance of cottage cheese Easter, but do not mind changing its usual taste a little by adding a touch of condensed milk to it. This Easter is raw cottage cheese with condensed milk, that is, without heat treatment and does not require the help of an oven or microwave, the main thing is to let it stand for the allotted time in the refrigerator.

Yes, one more thing: this curd Easter is prepared with condensed milk without eggs, which makes it interesting for those who are allergic to this product.

Ingredients:

• 400 g of fresh fatty cottage cheese;
• 200 g of condensed milk;
• 100 g butter;
• 100 g sour cream;
• 10 g (1 sachet) vanilla sugar.

Easter cottage cheese recipe with condensed milk:

Grind cottage cheese with a blender into a paste. If you do not have a blender, then in this case you can use a meat grinder or grind the cottage cheese through a sieve. The most important thing is to end up with a “soft” cottage cheese, homogeneous, without grains - like a paste.

Melt the butter - in a water bath or in a microwave.

In a deep container, combine cottage cheese, sour cream, butter and vanilla sugar.

Grind everything together into a homogeneous mass. This can be done again with a blender or mixer.

Add condensed milk.

Mix with a blender, mixer or regular spoon until smooth. The resulting mass is a little watery - as it should be. We try it - is it sweet enough. If it doesn't seem to you, then add a little powdered sugar.

We will need a container for the future cottage cheese Easter. The ideal option is a special detachable cone shape, for this amount of ingredients it should be 0.5-0.7 liters in volume.

A piece of gauze of a suitable size (at least 70-80 cm) is folded in half lengthwise. Wet the gauze with water and wring it out well - the gauze should be all damp, but not wet.

Carefully lay the gauze in the form, straighten it, lining the bottom and walls.

We fill the form with curd mass with condensed milk.

We cover the upper part of the form with the part of the gauze that remains behind the sides of the form. We place the form with Easter in the refrigerator for 12 hours. On top of the form, you can put a small oppression (weighing about 1 kg) so that the Easter is exactly as it should be compacted.

We take out the finished Easter from the refrigerator. Turn over, placing the wide part on a plate. We remove the form and gauze. On a correctly made (quite well compacted) Easter, drawings and inscriptions are clearly visible, which are usually done on forms for cottage cheese Easter.

The correct Easter table involves the presence of three dishes. These are colored eggs, Easter cake and cottage cheese Easter, which are prepared in many ways.

Easter from cottage cheese with condensed milk is a relatively new recipe. And usually such Easter is prepared without raw eggs.

Simple Easter with condensed milk

For 1 kg of cottage cheese:

• 180 g buttermilk
• 2 cans of condensed milk
• additives to taste - dried apricots, prunes, raisins, candied fruits, nuts
• vanilla sugar

Cooking:

1. Rub the cottage cheese through a sieve. Grate pre-frozen butter. Mix cottage cheese, condensed milk and butter.

2. Add dried fruits to taste (pre-brew with boiling water for 0.5-1 hour), candied fruits, nuts, vanillin or vanilla sugar.

3. Lay gauze in a colander so that the ends hang over the edges, put the curd mass there, close the free ends of the gauze, put a plate or lid on top to press down the mass, put a load on top (for example, a jar of water). Place a bowl under the colander to drain the liquid. Remove to refrigerator.

It is advisable to make cottage cheese Easter with condensed milk on Maundy Thursday so that it is well infused. Before consecration in the church or serving, we remove the load from Easter, unfold the gauze, turn it over onto a plate and decorate.

Easter recipe with condensed milk and sour cream

Even more tender and delicious cottage cheese Easter. Before you put sugar, taste it, maybe you don’t need it, condensed milk is very sweet.

Ingredients:

• cottage cheese - 600 g
• butter - 150 g
• sour cream - 125 g
• condensed milk - 200 g (1 can)
• sugar - 2 tbsp
• raisins - 0.5 cups
• vanilla sugar - 0.5 sachet

How to do:

1. Pour boiling water over raisins for 15 minutes, drain the water, dry the raisins.

2. Rub the cottage cheese through a sieve so that it becomes airy.

2. Soften the butter and rub it well with sugar and vanilla sugar so that the grains dissolve.

3. Add cottage cheese, sour cream and condensed milk, raisins to the butter, mix everything well.

4. Put the curd mass in a special form for Easter, covered with gauze, or in a regular colander, also lining it with gauze. Put oppression on top and put the form in the refrigerator for 24 hours.

Carefully remove the finished cottage cheese Easter from the mold, turn over and decorate with candied fruits or dried fruits.

Christ is Risen! Bon appetit!

Another of the most delicious traditional dishes, which is prepared only once a year, is cottage cheese Easter. A delicious dessert with a deep religious meaning. Its shape resembles the Holy Sepulcher, in the form of a truncated pyramid. To prepare it, they use special boards or a plastic form with the inscription “XB” on the sides - Christ is Risen.

For the first time, I tried a delicious cottage cheese Easter when I was a child with an old woman I knew, a pupil of the Institute for Noble Maidens and a wonderful hostess. I was so struck by the unusual taste of this dish that, when I grew up, I began to try various recipes for its preparation.

Later I realized why this dish turns out delicious - butter, cream, eggs, sour cream, raisins, candied fruit, poppy seeds or even honey are added to the cottage cheese. With such a set of various additives, the dish for the holiday is just right. There are a great many recipes, and each hostess adds her own “zest”. Easter is prepared both custard and raw, without baking. Today we will look at some interesting recipes for raw Easter, which is easier and faster to prepare than custard.

In principle, Easter cannot turn out to be tasteless. But personally, I did not immediately get a beautiful and elastic form of the curd mass.

So that the first time you have a fragrant, beautiful and delicate dessert, use these useful tips.

1. Use the freshest ingredients, especially for no-bake Easter.
2. Buy fat cottage cheese - 9%, it is better to take sour cream at least 20%, cream at least 30%, and butter - at least 82.5%.
3. If you are preparing homemade cottage cheese, then be sure to put it under pressure for several hours so that excess liquid is gone. The cottage cheese must be dry, otherwise the pyramid will fall apart.
4. Be sure to wipe the cottage cheese 2 times through a sieve or beat with a blender until smooth. There should be no grains, then the dessert will turn out tender.
5. Remove eggs and butter from the refrigerator in advance, they should be at room temperature, and if you use cream, then, on the contrary, cool them.
6. Add vanilla, raisins, dried cranberries, candied fruits, poppy seeds, cocoa or nuts to the curd for a special flavor.
7. If you want to get an appetizing golden color, add a little turmeric to the curd.
8. Tamp the curd mass tightly into the paster, and put oppression on top. Put the pasta on a plate and periodically drain the whey that will stand out from the cottage cheese. Leave it overnight, and even better for 10-12 hours.
9. If you are preparing a custard dessert, then it is better to brew the ingredients in a water bath, without bringing to a boil.

Now choose the recipe and good luck!

Classic curd

The classic Easter is made from homemade cottage cheese. I confess to you, I use purchased, but rather fatty cottage cheese. We all know that delicious (but not diet) meals are made from fatty foods. Preparing such a festive dessert is quite simple, without cooking.

Any Easter we will flavor with ingredients such as nuts, raisins, dried fruits. They will give our dish a whole palette of different flavors.

We will need:

• cottage cheese - 800 gr.
• butter - 100 gr.
• sour cream - 130 gr.
• powdered sugar - 150 gr.
• dark raisins - 100 gr.
• light raisins - 100 gr.
• dried apricots - 100 gr.
• walnuts - 100 gr.
• vanilla sugar - 1 tsp

Cut the dried apricots into small pieces.

We spread it in a deep bowl, add raisins, pour boiling water over it and let it stand for 20 minutes. During this time, dried fruits will become soft and fragrant.

It is advisable to wipe the cottage cheese through a sieve or pass through a meat grinder. There is a more modern way - grind cottage cheese with a blender.

In grated cottage cheese, add softened butter, sour cream, powdered sugar and vanilla sugar. We mix everything well.

Leave butter at room temperature before cooking to soften.

We drain the water in which we soaked the dried fruits, and put the raisins and dried apricots on a paper napkin. We dry them a little, and only after that we add them to the main dish. Mix the whole mass with raisins and dried apricots.

We cover the form for Easter with clean gauze, folded in two layers. Spread the cheesecloth well on the sides and leave the edges protruding. We spread the curd mass in a mold, tamp it quite tightly so that there are no voids.

We cover the top with gauze and put some kind of load. It is most convenient to cover with a plate, and place a jar of water on top. The liquid from the cottage cheese should come out, then the Easter will retain its shape. We leave it like this overnight in a cold place. Then we turn the form over, carefully remove the form and gauze.

Easter is ready, keep it in a cold place until the meal.

Boyarskaya with cream

Truly boyar Easter, with delicate cream, sweet and very tasty. Prepares simply and quickly. Almonds, candied fruits and raisins give this dish a truly rich taste.

We will need:

• cottage cheese - 500 gr.
• butter - 200 gr.
• cream 30% - 0.5 cup
• sugar - 1 cup
• egg yolks - 2-3 pcs.
• raisins - 1 tbsp. l.
• almonds - 1 tbsp. l.
• candied fruits - 1 tbsp. l.
• vanilla sugar - 1 tsp
• cardamom to taste

Softened butter is rubbed with sugar until white and add the yolks. Stir until the sugar is completely dissolved.

Add vanillin (vanilla sugar) and cardamom to this mass.

Grind cottage cheese through a sieve or grind with a blender until smooth. Try to grind until the lumps disappear.

Add raisins, almonds and candied fruit.

Whip the cream until fluffy and fold into the curd mixture. Mix everything thoroughly, trying to interfere from top to bottom. It turns out a tender and homogeneous curd mass.

We lay it out in a form, which we first cover with two layers of gauze. Be sure to put oppression on top so that excess liquid from the curd leaves. We keep under oppression for 5-6 hours, and it is better to leave it overnight.

We take Easter out of the mold, carefully free it from gauze. Decorate with chocolate chips, cranberries or other berries if desired.

Delicious cottage cheese recipe with condensed milk

I tried to make the task a little easier and cook Easter cottage cheese with the addition of condensed milk. I can say that it turned out very tasty, last year this festive dessert was swept away from the table by home and guests very quickly.

We will need:

• cottage cheese - 600 gr.
• butter - 100 gr.
• sour cream - 3 tbsp. l.
• powdered sugar - 1/2 cup
• condensed milk - 200 gr.
• raisins - 100 gr.
• vanilla sugar - 1 tsp

Preliminarily, 20 minutes before cooking, you will need to soak the raisins in hot water.

Remove the butter from the refrigerator in advance, warm to room temperature.

In a blender, beat cottage cheese and sour cream until smooth.

Try not to leave curd grains, then Easter will turn out to be very tender.

Add sugar, vanilla sugar to the curd mass and pour in the condensed milk.

The butter has softened by this time, add it to the main mass in a blender and stir everything until smooth.

It remains to add raisins. According to your taste, you can also put dried apricots in Easter (it will also need to be soaked in hot water beforehand).

We cover the pasochnitsa with gauze, preferably in two layers, we straighten the gauze well. Do not forget to leave the free edges of the gauze to cover Easter later.

We spread the curd mass, press it with oppression and leave it overnight.

We free the finished Easter from the form, remove the gauze, turn the pyramid over and decorate it according to our mood and taste.

A simple recipe with cottage cheese and honey (video)

Pretty easy Easter dessert recipe. Thanks to honey, there is very little sugar used in this recipe. Honey and candied orange peels make this dish exclusive, try it.

"Royal" Easter without baking

They called the Royal Easter because of the presence of rather expensive ingredients in it - sugar, sour cream, cream, butter, nuts, which ordinary people could not afford. These products really enrich the taste of this holiday dessert. Now they are present in many recipes, so almost all recipes can be called "royal".

• cottage cheese - 500 gr.
• butter - 200 gr.
• cream - 150 gr.
• egg yolks - 3 pcs.
• powdered sugar - 200 gr.
• raisins - 50 gr.
• candied fruits - 50 gr.
• dried cherries - 50 gr.
• roasted almonds - 50 gr.
• chocolate - 50 gr.
• vanilla sugar - 1 tsp

Pour boiling water over raisins and candied fruits.

We will need almonds, which must first be roasted. Chocolate can be cut with a knife, and it is even better to grate on a coarse grater.

We drain the water in which the candied fruits and raisins were soaked and put them on a paper napkin, dry them.

We wipe the cottage cheese through a sieve. You can grind with a blender, even more convenient and faster.

It is advisable to hold the butter at room temperature or even heat it up a little. Mix soft butter with powdered sugar and beat with a bdender until a homogeneous mass is obtained. Add the yolks one at a time and beat again.

Pour candied fruits and raisins into the oil mixture, mix well. Then we introduce cottage cheese in parts.

Separately, whip the cream with a blender. To make whipping cream better, cool it first.

Whipped cream is introduced into the curd mass and mix.

We vyklydvayem cottage cheese in the form, well rammed. From above we cover with a load and leave it for the night, and even better for a day. Then we remove the form and gauze, turn Easter over and decorate.

Lemon raw easter with poppy seed filling

An original dish that looks very nice in the cut because of the poppy seed filling. Lemon, which is present in the recipe, gives sourness, and turmeric gives a beautiful color. At the same time, Easter is prepared quite simply.

We will need:

• cottage cheese - 600 gr.
• butter - 100 gr.
• sour cream - 100 gr.
• sugar - 100 gr.
• lemon zest - 1 tsp
• turmeric - 1/2 tsp

For poppy mass:

• poppy - 150 gr.
• almonds - 50 gr.
• water - 1 glass
• brown sugar - 50 gr.
• honey - 25 gr.
• vanilla sugar or vanilla stick

1. Mix cottage cheese, sugar, softened butter and sour cream and beat with a blender until the lumps disappear. The mass should be homogeneous and tender.

2. Divide the resulting curd mass in half. In one we will add grated lemon zest and turmeric. It will turn out light yellow.

3. For the second part, we need poppy seed filling. To do this, fill the poppy with cold water, wash the seeds and drain the water.

4. Now fill the poppy with clean cold water and bring to a boil, but do not boil. For flavor, add vanilla sugar. Hot poppy should stand for 20 minutes in a saucepan under the lid.

5. Pre-fry the almonds and grind with a blender, but not to flour, but to leave pieces of nuts.

6. We will need to chop the steamed poppy seeds. The easiest way for me is with a blender. But you can skip through a meat grinder.

Crushed poppy seeds are much tastier and don't get stuck in your teeth.

7. When the poppy is completely cool, add sugar, honey and nuts. The poppy mass is ready, mix it with half of the cottage cheese.

8. We cover the form for Easter with gauze. We got 2 fillings - lemon and poppy seeds.

9. First, lay out the lemon curd, level it on the sides. In order for Easter to keep its shape better, do not lay out the filling for 5-10 minutes.

10. In the middle of the form we tamp the poppy seed filling.

We wrap Easter with gauze, put a load on top and leave it for 10-12 hours, or even better, stand for a day. For all the time 3-4 times it will be necessary to drain the resulting whey.

11. After the time has passed, we remove the gauze, and turn the plate with Easter over. We release our dessert from the mold and gauze and decorate.

This Easter looks especially beautiful in the context

Video on how to cook Zebra cottage cheese Easter without eggs

If you want to cook an original Easter dessert, then cook a striped Easter. I am sure that you will surprise your family and guests.

Recipe with dried apricots and prunes

Dried fruits and cottage cheese go well together, so feel free to cook according to this recipe. And to prepare such a festive dessert is within the power of any novice hostess. Cooking is simple and delicious.

We will need:

• cottage cheese - 500 gr.
• butter - 100 gr.
• sour cream - 60 gr.
• sugar - 100 gr.
• vanillin - 1 tsp
• dried apricots
• prunes

For dried fruits, I don’t specifically indicate the amount, some like to have a lot of them, and some prefer more cottage cheese. But before cooking, dry fruits need to be poured with hot water for 20 minutes. After that, we squeeze the water off, and put the dried fruits on a paper towel.

We grind the cottage cheese through a sieve or with a blender.

Add vanilla sugar, sugar, sour cream and softened butter to the cottage cheese. Mix everything well with a blender.

Dried fruits are cut into small pieces and sent to the curd mass. Mix well again.

We spread the curd mass in a mold, ram it, cover it with gauze and leave it under pressure for 10-12 hours.

It remains to decorate and serve our dish to the table. Easter is served cold, so keep it in the fridge until your guests arrive.

So, I hope that in my selection you have found the right recipe for yourself. There is a lot of preparation and trouble ahead, but the holiday is worth it.

I wish you a delicious festive table, many guests and a happy Easter!

Cooking delicious curd Easter for the holiday is not a tricky business. How many different recipes there are on the vastness of the mighty Internet ... There is only one in my piggy bank of delicious homemade recipes. This recipe has been living in our family for many, many years and invariably decorates the Easter table with its presence. This year I wanted to cook a simple but quite tasty cottage cheese Easter with the addition of condensed milk. This product (condensed milk) must be of good quality in order to give its aroma and unique taste to cottage cheese and make the festive Easter worthy of this Great holiday. Cook with love and pleasure and you will succeed! Happy Easter - I wish you Peace, Kindness and Health to everyone!

Required:

• Cottage cheese - 400 gr.
• Condensed milk - 5-6 tablespoons (half can)
• Butter - 100 gr.
• Raisins (or any other dried fruits) - a handful
• Nuts - any, optional
• Candied fruits - optional
• Sugar confectionery sprinkles - 2 tbsp.
• Gauze

How to cook cottage cheese Easter with condensed milk:

Cooking cottage cheese Easter with condensed milk is quite simple. You don’t have to brew anything here, on the contrary, we simply combine all the ingredients and put them into the prepared form for Easter. You can use either just an ordinary plastic cup (from under sour cream) or a special beaker (wooden or plastic). But do not forget to pre-line the form with gauze in 2-3 layers. Otherwise, you will scrape the curd mass from the mold with a spoon ... This can happen if you use soft, not rustic cottage cheese.

And so, let's get started. We rub the cottage cheese through a sieve and combine it with softened butter, condensed milk (it should preferably be very thick or you can use boiled condensed milk, it will turn out even tastier). We grind with a fork.
Add steamed and dried dried fruits and, if you wish, crushed nuts. You can add pieces of candied fruit to Easter.

Mix everything well
We spread the curd mass in a pasochnik, lined with gauze for 2-3 layers. This is important so that the finished cottage cheese Easter is well removed from the mold.

Gently cover the top of the curd mass with layers of gauze.

We put oppression on top of the form with cottage cheese and put the cottage cheese Easter in the refrigerator for at least 1 day. I confess honestly, I could not resist, so I wanted to try a delicious, sweet cottage cheese Easter - and pulled it out of the mold after 4.5 hours. The result made me happy. My family ate Easter cottage cheese with condensed milk in 15 minutes. It turned out to be a very tasty Easter and it is very quick and easy to cook it.

After the required exposure time has passed, carefully remove the curd Easter from the mold. On top of Easter cottage cheese with condensed milk, you can decorate at your discretion with nuts, candied fruits and dried fruits. It is advisable to take the finished curd Easter to the Temple and consecrate it!

This simple and fairly affordable recipe for making cottage cheese Easter will appeal to many housewives, especially those who do not have much time for cooking and household chores.

Bon appetit to all and Happy Easter - wishes Svetlana and my home site!