Prepare for the Passover? Easter recipe with raisins

In Trebnik (liturgical book), cottage cheese Easter is called "milled", or simply put, cottage cheese. Always has the shape of a pyramid, necessarily truncated, and symbolizes the coffin of the Lord, in which the greatest miracle occurred - the Lord's Resurrection.

Easter is cooked once a year. Curd, used in cooking must be only the freshest. Traditionally, a special form for cooking Easter , the so-called pasochnitsa, is used to give the desired kind. It is desirable that the pasochnitsa was wooden. Easter can be cooked in two types: boiled and raw. Raw easter can be eaten the next day, and cooked Easter can be consumed within a week after cooking.

Easter recipe with raisins №1

Ingredients:

Curd - 1500 grams

Sugar - 500 grams

Eggs of chicken - 5

Butter - 500 grams

Sour cream - 0,2 kg

Vanillin - 1up

Raisin (light) - 0,2 kg

Nuts - about a hundred grams

Lemon Peel

Calculation of ingredients for three pasochnits

Preparation:

Raisin and rinse raisins. Nuts peeled, fried in a dry frying pan and chopped. Melt the butter. Wash the forms. Prepare gauze for each pasochnitsa. The gauze should be wet, so that the easter can be easily extracted, and long enough to cover the Easter on top. But, while folding, there should be no wrinkles!

Prepare a cargo in advance!

Cottage cheese squeeze and scroll through a meat grinder or a fine sieve. Raisins also grind along with cottage cheese.

Separate yolks from proteins. Proteins beat up with sugar (200 grams) to a strong foam. Sugar added gradually. Yolks wipe with vanillin and the remaining sugar.

Mix all the ingredients. It is advisable to do this with a wooden spoon and in glassware.

After Easter cook, stirring constantly until folding.

Cooled easter we put in the form, we cover with gauze and we put something heavy on top. We put Easter in a plate and send it to the refrigerator.

After extracting Easter, decorate it with the letters HV, cross and sprinkling.

Easter recipe with raisins №2

Ingredients (the default measure is a glass)

Curd - 3kg

Butter - 0.2 kg

Sugar - 0,2 kg

Sour cream - 1

Raisins - 0,2 kg

Salt

Preparation:

Steeped under the yoke of curd to pass through a sieve. Pour the sour cream. Pour oil, salt, sugar and raisins. Mix everything, put it in the mold. Decorate, as in the previous recipe.

Easter recipe with raisins №3

Ingredients:

Cottage cheese - 0,8 kg

Butter - 0.2 kg

Powdered sugar - 50 grams

Sour cream - 0,2 kg

Raisins - half a cup

Preparation:

Wipe the cottage cheese with butter, pour the powdered sugar, add sour cream and raisins. Mix everything and put it in a form lined with gauze. Put pressure and send to the refrigerator for a day. Decorate.

The recipe for Easter with raisins is found quite often in many sources. But, Easter can be done and not only with raisins. For example, you can try the following recipe.

Easter with candied fruits

Ingredients (not indicated in the prescription of the measure grams)

Candied fruits - 200

Curd - 1 kg

Ground almonds - 50

Butter - 200

Cream - 200 ml

Egg yolks - 3

Sugar - 0,2 kg

Vanillin

Lemon and orange peel

Preparation:

Dry, let through a sieve, cottage cheese, mix with a half of sliced candied fruits, orange and lemon crusts. Add almonds, vanillin and mix again. Then the butter should be thoroughly shaken and mixed with the cottage cheese.

Warm up the cream. Whisk the yolks with sugar and mix cream with them. The resulting mixture is heated, but not boil to boil. Cool down. Fruit, cottage cheese and egg mixture is mixed, and then all we pour into the pasochnitsu. We put pressure and send it to the refrigerator for twelve hours. Prepared Easter is decorated with candied fruits.

For the consecration, prepare one decorated Easter, and if you are preparing a gift Easter, then it is better to sanctify them in the forms, and then return to the cold under the load.

Remember! To cook Easter is necessary in a good mood, with kind thoughts and wishes of health to relatives, relatives, and, in general, to all people!