Easter cottage cheese with condensed milk: recipes for the holiday. How to properly bake cottage cheese Easter with condensed milk Easter recipe from sour cream and condensed milk
As you already understand, on the eve of Easter, I want to tell you about the successful dishes that I prepared for this holiday before and which I and my guests really liked. Just recently I showed you, and now next is the recipe for cottage cheese Easter with condensed milk. They are completely different, but each is good in its own way. This Easter from cottage cheese with condensed milk is even easier to prepare than chocolate, and its taste is extraordinary - very delicate and soft.
This recipe will appeal to those who love the traditional appearance of cottage cheese Easter, but don’t mind changing its usual taste somewhat by adding a touch of condensed milk. This is Easter 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 sit for the allotted time in the refrigerator.
Yes, one more thing: this Easter curd is prepared with condensed milk without eggs, which makes it interesting for those who are allergic to this product.
Ingredients:
- 400 g of fresh fat cottage cheese;
- 200 g condensed milk;
- 100 g butter;
- 100 g sour cream;
- 10 g (1 sachet) vanilla sugar.
Recipe for cottage cheese Easter with condensed milk:
Grind the cottage cheese into a paste with a blender. If you don’t 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 “soft” cottage cheese, homogeneous, without grains - like a paste.
Melt the butter - in a water bath or in the 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 liquid - that’s how it should be. Let's try it to see if it's sweet enough. If you think not, then add a little powdered sugar.
We will need a container for future Easter cottage cheese. The ideal option is a special split cone shape; for this amount of ingredients it should have a volume of 0.5-0.7 liters.
Fold a piece of gauze of a suitable size (at least 70-80 cm) in half lengthwise. We wet the gauze with water and squeeze it thoroughly - the gauze should be completely damp, but not wet.
Carefully place the gauze into the mold, straighten it, lining the bottom and walls.
Fill the mold with curd mass and condensed milk.
Cover the top of the mold with the part of the gauze that remains behind the sides of the mold. Place the pan with Easter in the refrigerator for 12 hours. You can put a small weight (weighing about 1 kg) on top of the mold so that the Easter is compacted properly.
We take the finished Easter out of the refrigerator. Turn over, placing the wide part on a plate. Remove the uniform and gauze. On a correctly made (sufficiently well compacted) Easter, the drawings and inscriptions that are usually made on molds for cottage cheese Easter are clearly visible.
Important! Prepare Easter the day before the holiday, as it needs to steep for at least 12 hours.
Melt the butter in the microwave, cool it and pour it into the cottage cheese.
After that, using an immersion blender, I beat the curd mass until it has a soft, elastic consistency.
Add candied fruits to this mixture (you can add raisins and nuts if you wish).
Pour in the required amount of condensed milk.
And he mixed everything again.
I assembled the bean bag, put it in a plate (excess liquid will drain there) and covered it with gauze folded in 2 layers. Filled the mold with curd mass.
I used 400 gr in this recipe. cottage cheese, and as you can see in the photo, this amount was not enough for my shape. I have already adjusted the recipe for you and wrote above that you need to take 500 grams of cottage cheese, no less.
I carefully folded the edges of the gauze inside the mold, and pressed it down on top with improvised pressure (a board and a jar of water). I put the whole thing in the refrigerator overnight. During this time, the excess liquid flowed into the plate and the Easter became denser.
The next day I removed the weight, placed a plate on top and turned the Easter over. Very carefully removed the beanbag and gauze. And he decorated Easter with the remaining candied fruits and confectionery sprinkles.
Here you can give free rein to your imagination and decorate it the way you want. In my opinion, it turned out very elegant and festive.
Cottage cheese Easter with condensed milk is ready. Bon appetit!
I can also recommend preparing a salad for Easter called, which I prepared last year. This salad will certainly decorate the festive table and diversify the Easter menu.
That's all for today, dear friends. Congratulations to everyone in advance on Easter!
See you in the next article. Bye everyone!
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Incredible, tender, festive, with the taste of ice cream... all this can be said about Easter cottage cheese with condensed milk. If you are making cottage cheese Easter for the first time and are worried that you won’t succeed, pay attention to this recipe. The recipe for this Easter cottage cheese recipe is very simple, no dancing at the stove, and you can even involve the children in the preparation.
Very tasty curd pastry
Easter recipe without raw eggs
In addition, there are no raw eggs in this cottage cheese Easter recipe, in case you don’t like them in desserts, or you will give Easter eggs to small children. I would like to note that I am absolutely calm about raw eggs in desserts; I often prepare classic tiramisu and homemade ice cream that contains raw eggs.
Required Ingredients
- 400 gr. Cottage cheese
- 100 gr. Sour cream
- 200 gr. Condensed milk
- 100 gr. butter
- 10 gr. (1 sachet) vanilla sugar
- Candied fruits 50 gr.
Additionally:
- Form for cottage cheese Easter (pasochnitsa)
- Gauze
- Ready-made Easter decorations
Preparation: step by step
First of all, melt the butter. This can be done on the stove, or in the microwave.
Place cottage cheese, sour cream in a deep and comfortable bowl, pour in butter, and add vanilla sugar.
Mix the curd mixture first with a spoon.
Modern technology to help you
Then puree with an immersion blender into a homogeneous and smooth curd mass. If you do not have an immersion blender, then the cottage cheese needs to be rubbed through a sieve, or passed through a meat grinder twice. The activity, I’ll tell you, is not the most exciting, so I always use a blender
For this recipe for cottage cheese Easter, I crushed the candied fruits a little so that they would be soft in the finished Easter. But, this is not at all necessary.
At this stage, you need to add condensed milk and candied fruits to the curd mass.
Mix our future Easter cottage cheese with a spoon until a homogeneous mass is obtained. It turned out a little liquid, but that's how it should be.
Subtleties of assembling a bean bag
Now we assemble the bean bag and place it in a bowl where the liquid will drain.
Cover the mold with slightly damp gauze folded in 2-3 layers. The ends of the gauze should hang down.
Transfer the curd mass into the pan. For this recipe I used a 1000 gram pan. The entire curd mass fit in without leaving a trace.
Then we close the hanging ends of the gauze, approximately as I showed in the photo.
How and how long to keep in the refrigerator
Now we put the Easter in the form in the refrigerator for at least 12 hours, placing it under a press. I used an inverted liter jar of water as a weight. From Easter the glass is about 150 ml. liquids.
Cottage cheese Easter is considered a traditional treat for the Holy Day, and many housewives prepare it. Many people put chocolate in this Easter, but today I suggest you make cottage cheese with condensed milk. I made this Easter for the first time when we moved to a new apartment. Since I didn’t have an oven at the time and didn’t have time to buy one, I had to figure out how to cook Easter cakes. And a friend told me that you can prepare an Easter treat without an oven. Cottage cheese Easter with condensed milk was perfect for me. As you will see from my step-by-step recipe with photos, there is no need to bake it, so I prepared for the holiday according to all the rules. It turned out very unusual, tasty and very solemn. 
- 500 grams of cottage cheese,
- 200 grams of boiled condensed milk,
- 100 grams of sour cream,
- 70 grams of butter,
- 50 grams of granulated sugar,
- 1 handful of raisins,
- 0.5 tsp. l. vanilla sugar.
Recipe with photos step by step:
Be sure to rub the cottage cheese through a fine sieve so that Easter comes out more tender, like a real dessert. 
Add granulated sugar to the curd mass and stir so that the sugar dissolves quickly. 
Add vanilla sugar, then add sour cream, which is thoroughly mixed with cottage cheese. 
Add very soft, almost melted butter to the mixture and stir until the butter combines perfectly with the ingredients. 
Add condensed milk and a few raisins to make Easter even sweeter and more beautiful. 
Line a special Easter mold with a damp gauze cloth, soaked in water and wrung out. Spread the entire curd mass, compacting it well. We put pressure on the form and let Easter stand. 
Overnight, the whey from the curd mass will separate and flow to the very bottom of the mold. This way you will end up with a perfectly dry Easter cake that will keep its shape and will not fall. Turn the mold over, remove the gauze fabric and Easter is ready for the holiday!
See also our note,
Another of the most delicious traditional dishes, which is prepared only once a year, is cottage cheese Easter. A delicious dessert with deep religious meaning. Its shape resembles the Holy Sepulcher, in the form of a truncated pyramid. To prepare it, use special tablets or a plastic mold with the inscription on the sides “XB” - Christ is Risen.
The first time I tried delicious cottage cheese Easter was in my childhood with an old lady I knew, a student at the Institute of Noble Maidens and a wonderful housewife. I was so amazed by the extraordinary taste of this dish that, when I grew up, I began to try different recipes for its preparation.
Later I realized why this dish turns out delicious - butter, cream, eggs, sour cream, raisins, candied fruits, poppy seeds or even honey are added to the cottage cheese. With such a set of various additives, the dish is just right for a holiday. There are a great many recipes, and each housewife adds her own “zest”. Easter is prepared both custard and raw, without baking. Today we will look at several interesting recipes for raw Easter, which is easier and faster to prepare than custard.
In principle, Easter cannot turn out tasteless. But personally, I didn’t immediately get a beautiful and elastic shape of the curd mass.
To ensure that you have a fragrant, beautiful and delicate dessert the first time, use these useful tips.
- Use the freshest ingredients possible, especially for no-bake Easter.
- Buy full-fat cottage cheese - 9%, it is better to take sour cream at least 20%, cream at least 30%, and butter - at least 82.5%.
- If you are preparing homemade cottage cheese, be sure to put it under pressure for several hours to remove excess liquid. The cottage cheese must be dry, otherwise the pyramid will fall apart.
- Be sure to rub 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.
- Remove the eggs and butter from the refrigerator in advance, they should be at room temperature, and if you use cream, then cool them, on the contrary.
- To add a special taste, add vanilla, raisins, dried cranberries, candied fruits, poppy seeds, cocoa or nuts to the cottage cheese.
- If you want to get an appetizing golden color, add a little turmeric to the curd.
- Press the curd mass tightly into the pan, and place pressure on top. Place the pan on a plate and periodically drain the whey that will be released from the curd. Leave it like this overnight, or even better for 10-12 hours.
- If you are preparing a custard dessert, then it is better to brew the ingredients in a water bath, without bringing it to a boil.
Now choose a recipe and good luck!
Classic cottage cheese
Classic Easter is made from homemade cottage cheese. I confess to you that I use store-bought, but rather fatty cottage cheese. We all know that tasty (but not dietary) dishes come from fatty foods. Preparing such a festive dessert is quite simple, without cooking.
We will flavor any Easter with ingredients such as nuts, raisins, and dried fruits. They will give our dish a whole palette of different tastes.
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 dried apricots into small pieces.
Place in a deep bowl, add raisins, pour boiling water and leave for 20 minutes. During this time, the dried fruits will become soft and fragrant.
It is advisable to rub the cottage cheese through a sieve or mince it through a meat grinder. There is a more modern way - grind the cottage cheese using a blender.
Add softened butter, sour cream, powdered sugar and vanilla sugar to the grated cottage cheese. Mix everything well.
Keep the butter at room temperature until it softens before cooking.
We drain the water in which we soaked the dried fruits, and place the raisins and dried apricots on a paper napkin. Dry them a little, and only then add them to the main dish. Mix the whole mass with raisins and dried apricots.
We cover the Easter pan with clean gauze folded in two layers. Spread the gauze well over the sides and leave the edges protruding. Place the curd mixture into the mold and compact it quite tightly so that there are no voids.
Cover the top with gauze and place some weight. The most convenient way is to cover it with a plate and place a jar of water on top. The liquid from the cottage cheese must come out, then the Easter will retain its shape. Leave it like this overnight in a cool place. Then turn the mold over and carefully remove the mold and gauze.
Easter is ready, store it in a cool place until the start of the meal.
"Boyarskaya" with cream
Truly boyar Easter, with delicate cream, sweet and very tasty. It's easy and quick to prepare. 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 cups
- sugar - 1 glass
- 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
Grind the softened butter with sugar until white and add the yolks. Grind until the sugar is completely dissolved.
Add vanillin (vanilla sugar) and cardamom to this mass.
Grind the cottage cheese through a sieve or grind with a blender until smooth. Try to grind until the lumps disappear.
Add raisins, almonds and candied fruits.
Whip the cream until fluffy and add it to the curd mass. Stir everything thoroughly, trying to mix from top to bottom. The result is a tender and homogeneous curd mass.
We put it in a mold, which we first cover with two layers of gauze. Be sure to put pressure on top so that excess liquid is removed from the cottage cheese. We keep it under pressure for 5-6 hours, but it’s better to leave it overnight.
We take Easter out of the mold and carefully remove it from the gauze. If desired, decorate with chocolate chips, cranberries or other berries.
Delicious recipe for cottage cheese with condensed milk
I tried to make the task a little easier and prepare cottage cheese Easter with the addition of condensed milk. I can say that it turned out very tasty; last year, this festive dessert was swept off the table very quickly by the family and guests.
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.
You will need to soak the raisins in hot water 20 minutes before cooking.
Remove the butter from the refrigerator in advance and warm it to room temperature.
In a blender, beat cottage cheese and sour cream until smooth.
Try to ensure that there are no curd grains left, then Easter will turn out very tender.
Add sugar, vanilla sugar to the curd mass and pour in condensed milk.
By this time the butter has softened, add it to the main mass in the blender and stir everything until smooth.
All that's left is to add the raisins. According to your taste, you can also add dried apricots to Easter (you will also need to pre-soak them in hot water).
We cover the bean box with gauze, preferably in two layers, and straighten the gauze well. Don't forget to leave free edges of the gauze so you can cover the Easter later.
Spread the curd mass, press with pressure and leave overnight.
We release the finished Easter from the mold, 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)
A fairly simple Easter dessert recipe. Thanks to honey, very little sugar is used in this recipe. Honey and candied orange peels make this dish unique, try it.
"Royal" Easter without baking
Tsar's Easter was named because of the presence of rather expensive ingredients in it - sugar, sour cream, cream, butter, nuts, which ordinary people could not afford. These ingredients actually enrich the flavor of this cheesy 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.
- chicken 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 in advance.
We will need almonds, which must first be fried. Chocolate can be cut with a knife, or even better, grated on a coarse grater.
Drain the water in which the candied fruits and raisins were soaked and place them on a paper napkin to dry.
We rub the cottage cheese through a sieve. You can grind it using a blender, which is even more convenient and faster.
It is advisable to keep the butter at room temperature or even heat it a little. Mix soft butter with powdered sugar and beat with a blender until smooth. Add the yolks one at a time and beat again.
Add candied fruits and raisins to the oil mixture and mix well. Then add the cottage cheese in parts.
Separately, beat the cream using a blender. To make the cream whip better, cool it first.
Add the whipped cream to the curd mixture and mix.
Pour the cottage cheese into the mold and compact it well. Cover the top with a weight and leave it overnight, or even better, for a day. Then we remove the form and gauze, turn the Easter over and decorate.
Lemon raw Easter with poppy seed filling
An original dish that looks very beautiful when cut because of the poppy seed filling. The lemon in the recipe adds sourness, and the turmeric gives it 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 the poppy mass:
- poppy seed - 150 gr.
- almonds - 50 gr.
- water - 1 glass
- brown sugar - 50 gr.
- honey - 25 gr.
- vanilla sugar or vanilla stick
- 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. To one we will add grated lemon zest and turmeric. It will turn out light yellow.
3. For the second part we will need poppy seed filling. To do this, fill the poppy seeds with cold water, wash the seeds and drain the water.
4. Now fill the poppy seeds with clean cold water and bring to a boil, but do not boil. Add vanilla sugar for flavor. Hot poppy seeds should stand for 20 minutes in a saucepan with a lid.
5. Pre-fry the almonds and grind them with a blender, but not until they become flour, but so that pieces of nuts remain.
6. We will need to chop the steamed poppy seeds further. The easiest way for me is with a blender. But you can put it through a meat grinder.
Crushed poppy seeds are much tastier and don’t get stuck in your teeth.
7. When the poppy seeds have cooled completely, add sugar, honey and nuts. The poppy mixture is ready, mix it with half the cottage cheese.
8. Cover the Easter pan with gauze. We got 2 fillings - lemon and poppy seed.
9. First, spread the lemon curd and level it on the sides. To help Easter keep its shape better, do not add the filling for 5-10 minutes.
10. Press the poppy seed filling into the middle of the mold.
We wrap Easter in gauze, place a weight on top and leave for 10-12 hours, or even better, stand for a day. During the entire time, you will need to drain the resulting whey 3-4 times.
11. After the time has passed, remove the gauze and turn the plate with Easter over. We free our dessert from the mold and gauze and decorate.
This Easter looks especially beautiful in cross-section
Video on how to prepare Easter cheese “Zebra” without eggs
If you want to make an original Easter dessert, then prepare striped Easter. I am sure 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 any novice housewife can prepare such a festive dessert. Easy to prepare 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 quantity; some people like to have a lot of them, and some prefer more cottage cheese. But before cooking, you need to pour hot water over the dried fruits for about 20 minutes. After that, squeeze out the water and put the dried fruits on a paper towel.
Grind the cottage cheese through a sieve or using a blender.
Add vanilla sugar, sugar, sour cream and softened butter to the cottage cheese. Mix everything well using a blender.
Cut the dried fruits into small pieces and add them to the curd mass. Stir well again.
Place the curd mass in a mold, compact it, cover it with gauze and leave it under pressure for 10-12 hours.
All that remains is to decorate and serve our dish. Easter is served cold, so keep it in the refrigerator until your guests arrive.
So, I hope that in my selection you have found the recipe you need. There are a lot of preparations and troubles ahead, but the holiday is worth it.
I wish you a delicious holiday table, many guests and a Happy Easter!
