If your family is celebrated to celebrate Easter, then for sure your grandmother or mother told and showed how to make Easter. A dish with the same name with the holiday, and cooked only once a year on this day, is prepared from cottage cheese.
As a rule, Easter cottage cheese requires a special form for its preparation, but if there is no cook-girl in the house, Easter is prepared, for example, in a salad bowl. The classic pasochnitsa has the shape of a truncated tetrahedral pyramid, and can be disassembled into its components so that it is more convenient to extract contents from it.
Easter can be of two types: raw and boiled, and differ in manufacturing technology and shelf life of the finished product. Of course, boiled Easter can be stored much longer.
Both types of Easter are prepared from the freshest and highest quality cottage cheese. It should have a homogeneous consistency, and also in the curd there should not be yellow and white solid inclusions. And if you know how to cook Easter from sour cream (adding sour cream to milk, and putting it on a steam bath, you can get cottage cheese from it yourself), then you will be absolutely sure of the quality of home-made cottage cheese.
To prepare raw Easter (cold method), the cottage cheese must be thoroughly wiped through a sieve, to give it an absolutely uniform consistency, and add soft butter to it. If you have ever been told how to make Easter, you must have noticed that the recipes are very different from each other. In addition to butter, some people prefer to add thick fat sour cream to raw Easter, and someone pours cream into the curd-butter mass. In addition to the above products, for Easter you need to add granulated sugar or powdered sugar, well, and the further ingredients are the very highlight that can be different in different Easter recipes.
If you decide to cook Easter from cottage cheese, be sure to stock up on raisins, different candied fruits, chocolate, hazelnuts, almonds, walnuts, cocoa powder, raspberry or strawberry jam, cardamom, star anise, nutmeg and vanilla. All this can be used to prepare Easter cheese, and what kind of products you will add to the dish depends only on your taste, wishes of the household, preferences and the presence of one or another ingredient in the house.
According to the presence of different components in Easter, they are also called differently. There is chocolate Easter (small pieces of chocolate, raisins and nuts are added to the pureed cottage cheese, you can use a cocoa beggar), Easter pink (its color is determined by raspberry or strawberry syrup, which is added to the dish), Easter, Royal Easter, Easter, Vanilla, Easter Walnut Easter honey. In a word, there are a lot of varieties of this dish, but if you know how to make Easter in a cold way, cooking boiled Easter is not difficult for you.
Boiled Easter is cooked a little longer than raw. But then it can be stored in the refrigerator for a week, and it will not lose its taste and will not deteriorate. Rubbed cottage cheese, in which butter, cream (sour cream), raisins, nuts, etc. are already added, is heated over low heat until bubbles appear. It is necessary to heat the mass, constantly stirring it. As soon as the bubbles appear, the pan with the fat mass is quickly cooled and laid out in a mold.
And with the cold and hot method of preparing Easter, the prepared mass is laid out in a form lined with wet gauze or muslin, put under oppression, and taken out in the cold for 12 hours.
Now you know how to make Easter by any known method, with any fillers, and at the same time get a nutritious and tasty dish. There are a lot of cooking options, choose the one that you like and cook it with joy!