How to cook Easter from milk. Easter boiled from milk and sour cream of the most delicate texture. Custard recipe with raisins


Calories: Not specified
Time for preparing: Not specified

Great Lent is coming to an end and we are all waiting happy holiday Easter. Traditionally, eggs are dyed for the Easter table and Easter cakes and Easter cakes are prepared. There is an opinion that making Easter is very difficult and troublesome, so not every housewife dares to cook it. I will dispel your doubts and say that cooking Easter is no more difficult than cooking pies. It is important to have the desire, time and detailed instructions.

Of all the existing species, my family prefers custard Easter with baked milk. It is the custard that turns out to be incredibly tender, and cooked not with ordinary, but with baked milk, it also has a pleasant creamy taste and beautiful color. Easter custard - recipe with recommendations.

Ingredients:
- baked milk - 2 l,
- sour cream 20% - 400 ml,
- chicken egg - 8 pcs.,
- butter - 180 g,
- granulated sugar - 200 g,
- vanillin - 1 sachet,
- raisins - 1 cup,
- walnuts- 100 g.

How to cook with a photo step by step

Cooking custard easter it’s not a quick thing, so it’s recommended to start preparing it no later than Friday. The whole process is divided into 2 parts - the preparation of cottage cheese and the preparation of Easter itself.



Curd preparation
Pour milk into a large saucepan and place over medium heat. It is better not to cover with a lid and be in close proximity, otherwise it is likely that the milk will “run away”.




In another small saucepan, combine eggs (all 8 pieces) and sour cream.






Mix thoroughly with a whisk.




When the milk boils, reduce the heat to a minimum and gently in a thin stream, with constant, but not vigorous stirring, pour in the sour cream and egg mixture.
Once all the mixture has been poured in, leave the contents of the pan alone and cook for 5-7 minutes. At the same time, you will observe how large curd flakes appear.




Cover the colander with gauze, folded in 2 layers, so that the edges hang down, and put the cottage cheese on it.





Important advice: cottage cheese whey is a very valuable product, it makes wonderful cakes and, therefore, I strongly recommend that you do not pour this precious liquid into the sink, but collect it for further use.
Connect the edges of the gauze and tie with a knot. Hang a bundle of cottage cheese over the sink and leave to drain overnight.




This completes the first part of Easter preparation.
Passover cooking
To prepare Easter, the butter must first be softened by keeping it at room temperature. Then combine it with a glass of granulated sugar using a mixer. Beat until the sugar is almost completely dissolved.




To make Easter especially tasty and tender, ready-made cottage cheese must be passed through a sieve.




Transfer the oil component to the curd and mix thoroughly. You can use the mixer again. To make Easter fragrant, add vanillin.






Now is the time for all kinds of additional components - these can be nuts, raisins, candied fruits, lemon peel, chocolate, in general, whatever you want.
Put them in the curd mass and mix again.




To prepare a real Easter, you need a pastor. In order to make it easy to remove Easter from the mold in the future, it is necessary to cover it with slightly damp gauze.




Submit to form curd mass and lightly tamp, leaving no air space.




Put oppression on top (the top is the bottom of the pyramid) and refrigerate for 8 hours.
At the end of this time, turn the pasochnik on a plate, remove the paskha and carefully remove the gauze.






Decorate Easter at your discretion - with nuts, candied fruit, caramel.




Happy holiday! Christ is risen!




We cook quickly, we eat with pleasure!
Enjoy your meal!




Author Elena Martan

Well, my dears, we are starting to prepare for Easter, which is very soon!

This year I wanted a cottage cheese Easter, but not a simple one, but something like that. I remember that in my childhood my mother often cooked curds from milk for me (fermented milk was brought to a boil, and then weighed in gauze). How I adored this cottage cheese, it is so tender, soft, juicy, although absolutely insipid, but I was just crazy about it. Therefore, I decided to cook today's cottage cheese Easter using the same method, having obtained cottage cheese from milk. To make it even more tender, juicier and tastier, I added sour cream and eggs to the milk (yolks play a key role here, which improve the taste). Butter gives Easter a delicate creamy and plastic structure, and impregnated dried fruits incredibly enrich the taste.

It turned out so delicious that it can not be described in words, I am delighted! The structure is very delicate, literally melting in your mouth, the taste is very thin vanilla-creamy with a hint of ice cream! Just a bomb! Like a light heavenly cloud in your mouth!


Ingredients:

Additives:


  • 60 g raisins

  • 60 g dried apricots

  • 60 g dried cranberries

  • 60 g cashews

  • zest of 1 lemon

  • 2 tbsp. l. cognac (or orange juice)


Cooking:

I used milk 2.5%, sour cream 20%, butter 82%, of course you can take these products of lower fat content, but in the case of Easter, I do not advise significantly reducing fat content, better times eat a small piece a year delicious easter than a large piece of Easter mediocre taste.

So what are we preparing?


Mix sour cream and eggs well in one container


Bring milk in a large saucepan to very hot, but not boiling.


Add a mixture of sour cream and eggs. With occasional stirring, bring to an initial boil, but do not boil, add 1 tbsp. l. lemon juice.


As soon as it begins to boil (it will gurgle on the sides), immediately turn off the heat and leave to stand for 5-7 minutes. If you boil actively, then the curd will become hard.

The mass will be divided into whey and thick curd.


Place a large colander in a container and cover with gauze folded in two layers.

Pour the resulting mass and leave to drain for 2-3 hours.


Wash dried fruits thoroughly, cut if necessary (the size of raisins), add lemon zest. Pick up dried fruits that are very soft and tasty, harsh candied fruits here can get out of the general taste.

Pour cognac (or juice) and leave to stand.


Put soft butter in a container, add icing sugar and vanilla sugar.

Instead of powdered sugar, you can’t just use sugar, it won’t dissolve in oil, and it will crunch.

Vanilla sugar is very desirable to use fine, and which is with natural vanilla in the composition.

Rub well with a spoon


When the whey is glass, wrap the edges of the gauze in a knot and squeeze lightly, but not much, the curd should remain juicy and moist (I got 930 g of it).

Transfer it to a mixing bowl.

Beat the cottage cheese, adding the grated butter in parts, you should get a fairly homogeneous mass. At the end of whipping, add 2 tbsp. l. lemon juice.

Taste to taste, you may want to add powdered sugar or lemon juice


Add soaked dried fruits and chopped nuts. I used cashew nuts, these nuts are the softest in taste and texture, so to speak, among all nuts. I do not recommend using walnuts, if there are no suitable ones, it is better to just do without nuts, they are not required.


Happy Easter, dear readers!

Basically, all types of cottage cheese Easter are divided into three groups: raw, custard and baked in the oven. This recipe rather belongs to the second group, since most of the ingredients are subjected to heat treatment. This is important for me, because Royal Easter is loved not only by me, but also by my children, and I try to introduce only proven and safe dishes into their diet. By the way, this dessert can be noted by all young mothers who want to teach their child to curd products - in this case, I advise you to add less sugar and butter.

And now it's time to start cooking Royal Easter - a wonderful, tasty and healthy holiday dish ...

Nutritional value of the dish per 100 gr.

BJU: 7/14/25.

Kcal: 334.

GI: high.

AI: high.

Time for preparing: 30-40 minutes active + 12 hours in the refrigerator.

Servings: 4 servings (900 g) .

Dish ingredients.

  • Milk - 1 l.
  • Butter - 100 g.
  • Sour cream - 300 g.
  • Sugar - 230 g.
  • Egg - 5 pcs.
  • Vanillin - 1.5 g.
  • Dried fruits, nuts, confectionery topping or grated chocolate (optional) - 50-100 g.

Recipe of dish.

We prepare the ingredients. Take the butter out of the refrigerator and bring it to room temperature.

Dried fruits (dried apricots) and nuts, I have walnuts, mine. Soak dried apricots for 5 minutes in boiling water, then put it together with nuts on a dry towel and wait until excess moisture is absorbed.

The fatter the original dairy products, the more high-calorie the final dish will be.

Put the milk on the stove and bring to a boil. Make sure you don't run away.

Take it off the fire and let it cool down a bit.

Separate the whites from the yolks.

Beat egg whites until stiff peaks.

Rub the yolks with sugar (2 tablespoons) until the latter dissolves.

Add sour cream to them. Mix until smooth.

Pour the resulting egg-sour cream mixture into a saucepan with milk. We mix.

We spread the beaten proteins there and carefully, so as not to fall off, mix them into the milk mixture.

We simmer the resulting mass over low heat, avoiding burning, for 20-30 minutes until the whey separates and curd flakes form on the surface.

While cottage cheese is cooking, beat sugar with softened butter until fluffy.

The milk curdled and air curd formed on the surface. Turn off the stove.

Let's prepare a structure from a saucepan, a sieve and four layers of gauze rolled up to separate the flakes from the whey.

Pour the contents of the first pan into gauze, squeeze out all the whey and cool the resulting product.

Grind dried apricots and walnuts.

We place the curd mixture inside the mold, level the top with a spoon.

The amount received was just enough to fill a small 12 cm high bee box.

We cover the cottage cheese with hanging gauze and put it under oppression (a bowl or a jar of water is well suited for this purpose). It is better to substitute a plate under the bottom of the structure, into which excess whey will drain.

We remove Easter in the refrigerator for 8-12 hours.

Then carefully remove the form and gauze from the product, transfer it to a plate and decorate with confectionery sprinkles and grated chocolate.

We call home to festive table and enjoy the most delicate, melting in your mouth sweet dish - Royal Easter.

Enjoy your meal!

Easter is good because it is made from milk. This Easter is not prone to whey leakage and it is ready in 12 hours. raw eggs. After Easter, whey remains, which can be used when baking Easter cakes (instead of milk).

Ingredients:

Butter - 250g, which should be softened (but not melted!).

Powdered sugar - 1 or 1 ½ cups.

Vanilla sugar (vanillin) - a little at all.

Eggs - 10pcs beat with a whisk, without fanaticism, not into foam, just mix thoroughly with a whisk.

Place sour cream - 1 liter in a thick-walled saucepan with a volume of 4 liters, stir it with a whisk and stir (churning) add eggs (also without fanaticism - not a teaspoon per hour)).

Milk - 3 l (better than rustic fat, of course, or even pasteurized with high fat content, but with a short shelf life - not from tetrapacks and boxes in which milk, no matter what the manufacturers promise, is made from milk powder and does not ferment at all!), pour into sour cream with eggs stirring with a whisk.

Whipped sour cream with eggs and whey rub.

On the Internet, a similar recipe is found under the most different names, then this is "cheese", then this is "dessert". In fact, according to the statements of people who came from among hereditary priests, this is the recipe according to which Easter was prepared in the good old days (even before the revolution). Be that as it may, the authors boldly take the liberty of asserting that this the best option Easter of all possible).

Put the pan with the contents on the hob and heat slowly, stirring occasionally with the same whisk. When the whey leaves, drain the contents of the pan into a colander lined with gauze in 2 layers (you should try not to bring the mixture to a boil, the whey leaves at the stage when the mixture is hot, but not boiled).

The whey will actively drain from the curd mass for 30-60 minutes. While the whey is draining, you can gently stir the mass with a wooden spatula (spoon) to speed up the whey draining process.

Wipe the curd mass through a metal sieve (this is a very simple manipulation due to the fact that the mass is fresh and very soft).

Then you should put the mass in a bowl and add softened (not melted, but pre-softened!) Butter - 250g, a little vanilla sugar (vanillin) and powdered sugar in the amount of 1 cup (glass volume 250ml) and mix the whole mass thoroughly. Lovers of sweet powdered sugar can take more ...
MOLDING
You can mold not only in traditional “pasochniks”, but also in funnels (lined with gauze), in metal rings (lined with parchment on the sides), drushlags (lined with gauze), and in anything - because the whey from this Easter does not practically flow out and Easter is ready in 1 day, unlike Easter from cottage cheese.
To put the Easter on a dish, you need to bend the gauze from the base of the Easter, cover it with a dish (plate) and turn the whole “construction”, then remove the form and carefully remove the gauze from the Easter.
NOTES:
Due to the fact that the mass of Easter is plastic, not prone to expiration of whey, Easter can be sculpted from it even in the form of temples.
Cocoa or other dyes can be added to the mass to give a shade.
This Easter it will be completely superfluous to add raisins or other dried fruits - a very delicate texture (you will see if you cook it). Is that decorating with dried fruits on top, on the sides, or sprinkle the top with grated nuts (exactly grated!) Or coconut flakes.
After Easter, WHEY remains, which can be used WHEN BAKING CAKE (instead of milk).
The golden color was due to domestic eggs (from the market) and sunlight.

Easter is one of the indispensable attributes of the Easter table. The rules for preparing "raw" cottage cheese Easter are known to many. But, not everyone knows the recipe for boiled Easter. Of course, you will have to work hard to create this delicacy, but its taste more than compensates for the time spent. The main ingredient in the vast majority of recipes for boiled, or custard, Easter is cottage cheese.

Easter custard "Festive"

This boiled cottage cheese Easter got its name not by chance. All possible "Easter" additives are present here: raisins, crushed nuts, multi-colored candied fruit cubes.

Compound:


Cooking process:

  1. Beat the eggs until white.
  2. Put soft butter and sour cream into cottage cheese. Mix them with eggs.
  3. Bring the mixture to a boil in a saucepan, stirring constantly with a spoon.
  4. After boiling, turn off the fire immediately. Cool the mass, without ceasing to interfere with it.

    Soak raisins for a quarter of an hour in hot water.

  5. Pour sand into the cooled mass. Mix until it is completely dissolved. Then add raisins and chopped nuts. Mix again.
  6. Distribute the mass according to the shape. Withstand it under the yoke of 11-13 hours. Lay out candied fruit patterns on Easter.

Easter boiled "Homemade"

This recipe can be safely called a "classic of the genre." The dish cooked on it has a mild flavor of raisins and vanilla. It will certainly appeal to those who are used to enjoying Easter while visiting their grandmother and mother.

Compound:


Cooking process:

  1. Shake the eggs slightly. Mix with vanilla, cream and sand.
  2. Place the mixture on water bath. Heat up while stirring.
  3. As soon as the water in the “bath” boils, add butter, previously cut into small cubes, to the mass.
  4. Continue cooking for about a quarter of an hour, not forgetting to stir. By the end of cooking, the mass should become thick.
  5. Pass the cottage cheese twice through the fine grate of the meat grinder.
  6. Pour the hot mass into it, knead. Add raisins to boiled cottage cheese Easter.
  7. Put the curd mixture in a mold and leave under oppression for 14-15 hours.

Boiled Easter (video)

Easter custard "Creamy"

The name "Creamy" speaks for itself. A lot of cream and butter are put in this dish. For this reason, it turns out not only unusually tasty, but also very high-calorie. Only those who are not afraid to gain some weight during the holidays can opt for this recipe.

Compound:

Cooking process:

  1. Beat sugar and vanilla with eggs. Mix the mass with cream.
  2. Put the mixture on the stove and, stirring, wait until it starts to boil.
  3. Melt diced butter.
  4. Grind cottage cheese through a sieve. Pour in the oil and hot egg mixture.
  5. Steam raisins in boiling water. Chop the almonds with a sharp knife. Mix them into curd.
  6. Put the mixture in a pasochnik, covered with damp gauze cloth, and leave for 24 hours under oppression.

Custard cottage cheese Easter (video)

Easter custard with candied fruit

Children will especially like this delicacy. Thanks to candied fruits, Easter curd prepared according to this recipe will not only delight bright taste but will also create a festive Easter mood.

Compound:


Cooking process:

  1. Cut citrus peels into small squares.
  2. Mix the crusts, vanilla and half of the candied fruits with almonds.
  3. Rub cottage cheese through a sieve.
  4. Beat softened butter. Mix cottage cheese with it.
  5. Separate yolks and whites. Remove the proteins in the cold, and beat the yolks with a mixer together with sugar.
  6. Warm up the cream. Slowly fold in the beaten eggs.
  7. While stirring, heat the egg mixture. It should melt hot, but should not boil.
  8. Place the saucepan with the mixture in a water bath. Cool down. After that, put in it a mixture of candied fruits, almond crumbs and crusts. Add cottage cheese.
  9. Put the resulting mass into a pasochnik lined with damp gauze. Leave it under oppression for 14 hours.

Easter custard "Chocolate" with lemon glaze

This dish, reminiscent of a birthday cake, will become a table decoration. It is suitable for dinner in a narrow family circle, and for a large feast.

Compound:

  • high-fat sour cream (800 g);
  • bitter chocolate (2 tiles);
  • cottage cheese (1 pack);
  • butter (2 packs);
  • egg yolks (6 pcs.)
  • cream (100 ml);
  • vanilla sugar (half a bag);
  • sugar (300 g);
  • crushed almonds (70 g).

For glaze:


Cooking process:

  1. Put sour cream on gauze, folded in half. Make a bag out of gauze and hang it over the container to glass the serum.
  2. Coarsely grate the chocolate. Set aside a tablespoon for sprinkling.
  3. Grind the yolks with cream and sugar. Stir in chocolate chips.
  4. Put the mixture in a water bath. Bring it to a boil, stirring constantly. Cool down.
  5. Cut butter into small cubes. When it becomes soft, beat it with a fork.
  6. Combine butter with sour cream and egg mixture.
  7. Scroll the cottage cheese in a meat grinder with a frequent grate twice. Mix with other products. Add chopped almonds to the mixture.
  8. Pour the curd mixture into the bowl. Put under oppression for 20 hours.
  9. For glaze, grind with a wooden spoon into a homogeneous shiny mass. lemon juice and powder. Gently mix it with whipped protein (you can not add it)
  10. Decorate the finished Easter with icing and chocolate.

Oddly enough, boiled Easter can be prepared without the use of cottage cheese. Recipe options for such treats are placed below.

Easter without cottage cheese "Gentle"

This dish is very soft and melts in your mouth. Ryazhenka gives it a slight sourness, and vanilla - an easily recognizable Easter aroma.

Compound:


Cooking process:

  1. Grind the yolks white with sand.
  2. Pour sour cream, milk and ryazhenka into a saucepan. Add crushed yolks. Mix.
  3. Bring the mixture to a boil. Reduce heat and simmer, stirring constantly for a few minutes. During this time, the serum should depart.
  4. Cool the contents of the pan and put in a cheesecloth bag. Hang it for 2-3 hours over a wide container to get rid of the serum.
  5. Grind the softened butter with vanilla and regular sugar.
  6. Pour the cheesecloth mixture into a bowl. Combine it with the oil mixture. Transfer to a vase and decorate.

Easter "Red" on baked milk

This delicacy is the dream of any gourmet. Homemade cottage cheese from different dairy products makes it taste extraordinarily rich.

Compound:

Cooking process:

  1. Pour the baked milk into a saucepan and put on the stove. Wait until it gets warm.
  2. Fluff the yolk with a fork.
  3. Mix milk products with yolk.
  4. Whisking constantly, boil the mixture over medium heat until the whey separates.
  5. Drain the whey, and hang the remaining thick mass in a gauze bag over the container. Wait for the rest of the serum to drain.
  6. The resulting cottage cheese is flavored with vanilla and sugar. Put it in the form. Keep under pressure for 15 hours.

At the end of our review, recipes for baked cottage cheese Easter are placed. This dish not only has a special taste. It is also more durable. Plus, it can be prepared ahead of time.

Easter on sour cream baked

This dish tastes very much like cheese cake, but it does not contain a single gram of flour. Buttercream gives Easter a special festive look.

Compound:

For the base:

  • egg yolks (6 pcs.);
  • cottage cheese (1.5 kg);
  • raisins (100 g);
  • sugar (2 cups);
  • sour cream 20% (400 g);
  • vanilla sugar (1 sachet);
  • butter (300 g).

For cream:


Cooking process:

  1. Break up the kernels of the nuts. Mix with boiled condensed milk and softened butter. Remove the cream in the cold.
  2. Soften raisins in boiling water.
  3. Squeeze out the cottage cheese, pass it through a fine wire rack twice. Combine with sour cream.
  4. Rub softened butter with sugar.
  5. Whisk the yolks. Mix with cottage cheese, sour cream, butter and sugar. Add raisins and vanilla sugar.
  6. Transfer the mass into a mold and bake at medium temperature until golden brown.
  7. In order for the curd Easter to freeze faster, it should be removed in a cold room for 2 hours.
  8. Place the cream in a pastry syringe and decorate the cooled dish.

Baked Easter with raisins and cream

This delicacy, unlike the previous one, is prepared using flour. Therefore, according to its taste, it resembles both Easter and Easter cake at the same time.

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