Easter cottage cheese with condensed milk: recipes for the holiday. Curd raw Easter with condensed milk How to make Easter with condensed milk

This year for Easter I finally made cottage cheese Easter. I've been planning it for several years, but something just didn't work out, but this year everything worked out - I bought a mold for making it and selected the recipe in advance. So welcome - Easter cottage cheese with condensed milk, recipe with photo.

Everything turned out delicious and I thought that I would share the recipe with you next year, then I decided why put off until tomorrow what you can do today, you can have a good recipe in reserve.

Initially, I liked this recipe because it was easy to make. And also because there are no eggs in the recipe, because it is still a raw product, and there are no guarantees that eggs from the store can be eaten raw.

Now I can add my impressions to the above. The recipe is really simple, it worked the first time, it took me longer to prepare. When I freed it from the form, I was worried about its appearance, I really wanted the letters and the cross to stand out, like in all the photos from the Internet. My expectations were met; Easter cottage cheese with condensed milk turned out festive and very tasty.

Cottage cheese Easter with condensed milk - recipe with photo

Ingredients:

  • cottage cheese - 500 gr.
  • sour cream 25% fat - 200 gr.
  • butter - 150 gr.
  • condensed milk - 150 gr.
  • powdered sugar - 0.5 cups
  • candied fruits - 100 gr.

For Easter cottage cheese to turn out really tasty, all the ingredients must be the freshest and most natural - you should not take the cottage cheese product and butter with condensed milk with herbal additives.

Recipe with photo:



I shared with you a step-by-step recipe with a photo of Easter cottage cheese with condensed milk. I think you are convinced that the recipe is quite simple, but as for the taste, for now you will have to take my word for it. Don’t lose this recipe; you will definitely need it for the holiday, just as a good one will come in handy.

If, for example, you don’t have a mold for Easter and haven’t planned to buy one yet, then you can use a plastic ice cream bucket for this, making holes in the bottom so that the whey can drain, but in this case you need to put the bucket on sticks, then the whey did not come into contact with the bucket.

Watch the video for useful tips for preparing Easter and interesting recipes.

Bon appetit.

Elena Kasatova. See you by the fireplace.

Easter cottage cheese with condensed milk is not only a tasty, but also a very healthy dessert for the Easter table. Making such Easter is not difficult, because you don’t need an oven to prepare it. All components of the treat should only be mixed and compressed. The result will be a beautiful Easter cake made from cottage cheese, which not only adults, but also children will happily eat.

Usually cottage cheese Easter is prepared from cottage cheese with the addition of various additives, this time we will add condensed milk.

If you have a special form for Easter, then cook in it, if not, then cook like we do in a plastic form.

You can decorate the finished Easter at your discretion, using dried or fresh fruits, colorful candies or confectionery powder. To make the texture of the dessert more delicate and creamy, you should use regular condensed milk (not boiled) and a little sour cream. Instead of raisins, you can take almond or coconut flakes, dried apricots or candied fruits. A step-by-step recipe for a holiday delicacy will help you prepare the treat without much difficulty.

Taste Info Easter cakes / Desserts without baking

Ingredients

  • Cottage cheese - 550-600 g;
  • Sour cream - 100 g;
  • Condensed milk - 100 g;
  • Vanillin - 1 pinch;
  • Raisins - 50 g;
  • Confectionery powder.


How to cook Easter with condensed milk and cottage cheese

To prepare raw Easter you will need raisins. You can take both light and dark product. Be sure to rinse it, pour boiling water over it and leave for 10-15 minutes. This will make the dried fruits soft and juicy. Then place the food in a sieve and pat dry with a paper towel to remove excess moisture.

Cottage cheese for Easter cake can have any fat content. The main thing is that it is the freshest. If possible, use village homemade cottage cheese, it will make Easter even tastier.

Grind the cottage cheese through a fine-mesh sieve several times. If you have a helper in your kitchen such as an immersion blender, just take a fork and mash the product well to remove large lumps.

Add sour cream (any fat content) and condensed milk to the grated cottage cheese. Stir until smooth. You should get a mass similar in thickness to cream. To get the desired consistency, the amount of condensed milk and sour cream can be adjusted at your discretion.

At this stage, you need to grind the curd mass using an immersion blender. If you don’t have a device, and the cottage cheese has been thoroughly ground through a sieve, you need to mix the mixture thoroughly with a spoon.

Add a pinch of vanillin and prepared raisins. Stir until the fruit is evenly distributed throughout the “dough.”

Choose a suitable shape. This can be a special bean bag or a regular plastic container. A plastic bucket in which ice cream or cotton candy is sold is also suitable. You need to make a lot of small holes at the bottom of the mold so that the whey can flow through them.

Fold the gauze in two layers and place it in the mold, covering the entire depth. Transfer the curd mixture and smooth the entire surface with a spoon.

Gather the edges of the gauze into the center of the mold. Place a weight on top. Leave it in the kitchen for 3-5 hours.

Carefully remove from pan and remove gauze.

All that remains is to decorate Easter with condensed milk. Sprinkle the product with confectionery powder on all sides. Use other decorating products if desired. Easter cottage cheese with condensed milk is ready, you can serve the delicacy to the festive table.

If the Easter cottage cheese was prepared in advance, it should be stored on the top shelf of the refrigerator.

Have a bright and delicious holiday to you and your loved ones!

Preparing delicious Easter cottage cheese for the holiday is not a tricky matter. There are so many different recipes on the mighty Internet... There is only one in my collection of delicious homemade recipes. This recipe has lived in our family for many, many years and invariably decorates the Easter table with its presence. This year I wanted to make 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 impart its aroma and unique taste to the cottage cheese and make Easter worthy of this Great holiday. Cook with love and pleasure and you will succeed! Happy Easter to you - I wish you peace, goodness and health to everyone!

Required:

  • Cottage cheese - 400 gr.
  • Condensed milk - 5-6 tbsp. (half a 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 prepare cottage cheese Easter with condensed milk:

Making 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 in the prepared form for Easter. You can use either just a regular plastic cup (from sour cream) or a special bean box (wooden or plastic). But do not forget to pre-line the mold with gauze in 2-3 layers. Otherwise, you will scrape the curd mass out of the mold with a spoon... This can happen if you use soft, not rustic, cottage cheese.

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

Mix everything well
Place the curd mass in a bowl lined with 2-3 layers of gauze. This is important so that the finished cottage cheese Easter comes out of the mold well.

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

We put pressure on top of the mold with cottage cheese and put the cottage cheese Easter in the refrigerator for at least 1 day. I admit honestly, I couldn’t resist, so I wanted to try the delicious, sweet Easter curd - and I pulled it out of the mold after 4.5 hours. The result pleased me. My family gobbled up the cottage cheese Easter with condensed milk in 15 minutes. It turned out to be a very tasty Easter and it was very quick and easy to prepare.

After the required holding time has passed, carefully remove the curd Easter from the mold. You can decorate the top of the cottage cheese Easter with condensed milk at your discretion with nuts, candied fruits and dried fruits. It is advisable to take the finished Easter cottage cheese 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 a lot of time for cooking and household chores.

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

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.

Easter is a traditional Orthodox dish, without which it is difficult to imagine a festive table. Together with Easter cakes and colored eggs, it is incredibly loved and desired, and especially long-awaited for those who were fasting.

Easter with condensed milk is very easy to prepare; it always turns out tender, light and quite sweet, while its preparation requires a minimum set of ingredients. The simplest version of this treat is prepared without any additives or fillers.

However, if your family has a sweet tooth and gourmets, then various types with fillings are just right for you, for example, with nuts (almonds, hazelnuts, cashews, pine nuts), candied fruits, dried fruits (dried apricots, raisins, prunes, dates), canned or frozen berries (cherries, cranberries, strawberries), poppy seeds or sesame seeds.

Before directly preparing this delicious dessert, prepare clean gauze and a bean bag in advance. If you do not have a special form for Easter, you can use a colander as it.

You can also make it yourself from scrap materials. For example, use a plastic mayonnaise container or a plastic food container for this, drilling several holes in the bottom.

Well, it's time to start choosing a recipe that you will definitely love and appreciate!

The easiest recipe


If you are still new to the kitchen, then try to start cooking with this recipe; any housewife can do it.

Cottage cheese Easter with condensed milk is prepared as follows:

  1. Using an immersion blender or food processor, beat the following mixture until smooth and fluffy: cottage cheese with butter, condensed milk, sour cream and vanilla;
  2. Place the bean bag on a plate of a suitable size and carefully, without folds, cover it with a double layer of damp gauze;
  3. Pour the curd mass into the pan;
  4. Cover the top of the mold with the edges of gauze;
  5. Place a uniform pressure on top, for example a jar of water;
  6. Leave in the refrigerator for 12 hours, periodically (about 5 times) draining the liquid from the plate;
  7. After the specified time has passed, remove the pressure and open the gauze;
  8. Place a flat dish on top that will be used for serving and turn it over along with the bean bag;
  9. Free Easter from uniforms and gauze;
  10. That's it, the dessert for the festive table is ready.

Easter recipe from cottage cheese with condensed milk and chocolate

This is an excellent option for those with a sweet tooth and lovers of chocolate desserts - Easter turns out elegant and very tasty.

Ingredients:

  • 500 g cottage cheese;
  • 2 chicken yolks;
  • 200 g condensed milk;
  • 100g butter;
  • 150 g sour cream;
  • 100 g raisins;
  • 30 g dark chocolate;
  • 1 pack of vanilla sugar;

Cooking time: 12 hours.

Calorie content per 100 grams: 330 kcal.

Cooking instructions:

  1. Place a can of condensed milk in a saucepan, fill it completely with water and cook after boiling for 2 hours over low heat;
  2. Boil the eggs hard, peel and separate the yolks from the whites;
  3. Grate chicken yolks on a fine grater;
  4. Brew the washed raisins with boiling water for 15 minutes, then drain the water and dry them on a paper napkin;
  5. Pass the cottage cheese a couple of times through a meat grinder on the finest grill or rub through a sieve until smooth and creamy;
  6. Mix cottage cheese, condensed milk, sour cream, egg yolks, softened butter and vanilla sugar in a bowl. Lastly, add the raisins;
  7. Depending on the looseness of the gauze, fold it in several layers;
  8. Line the mold with damp gauze and transfer the curd mixture into it;
  9. Fold the edges of the material up and place the weight on top;
  10. We transfer the entire resulting structure into a bowl so that the released whey collects there;
  11. Leave in the refrigerator for 11 hours;
  12. Separate the mold and cheesecloth from the Easter cake, inverting it onto a plate;
  13. Sprinkle generously with grated or finely chopped chocolate on top.

Add marshmallows and get the most delicious dessert

Easter turns out tender, melts in your mouth like pudding. The recipe is very successful.

Ingredients:

  • 300 g fresh cottage cheese;
  • 2-3 tbsp. l. condensed milk;
  • 1 egg yolk;
  • 70 g butter;
  • 30-40 g marshmallows;
  • confectionery topping.

Calorie content per 100 grams: 270 kcal.

Recipe for cottage cheese Easter with condensed milk and marshmallows step by step:

  1. Grind the cottage cheese through a fine-grained sieve;
  2. Add condensed milk, chicken egg yolk and butter to it;
  3. Mix everything;
  4. Cut the marshmallows into small cubes, combine them with the curd mass;
  5. Place the finished bean bag in a deep bowl, cover it with two layers of damp gauze, place the resulting mixture on top and smooth it with a spatula or spoon;
  6. Wrap the material up, install the press and put it in the refrigerator for a day;
  7. Carefully place on a plate, turning the pan over;
  8. Decorate with confectionery sprinkles.

Recipe for cottage cheese Easter without eggs with condensed milk and candied fruits

Especially for those who do not trust recipes containing unboiled eggs, here is the following cooking method.

Ingredients:

  • 1 kg of fresh cottage cheese;
  • 1 pack of butter;
  • 1 can of condensed milk;
  • candied fruits, nuts - to taste;
  • a pinch of vanillin.

Cooking time: 25 hours.

Calorie content per 100 grams: 310 kcal.

This recipe requires frozen butter, so it must be placed in the freezer in advance.

Cooking instructions:

  1. Rub the cottage cheese through a sieve;
  2. Coarsely grate the cooled butter;
  3. Combine cottage cheese, condensed milk, butter and mix;
  4. Finely chop the candied fruits;
  5. Dry the nuts in a dry frying pan and chop;
  6. Add candied fruits, nuts and vanillin to the curd mass, mix everything until smooth;
  7. Place the mixture in a mold lined with damp gauze, compact it, and cover with the hanging ends of the fabric;
  8. Place pressure on top, place the beaker in a container with high burs and put it in the refrigerator for a day;
  9. Before serving, invert the pan onto a serving plate;
  10. You can decorate Easter if you wish.

  1. The most important product is cottage cheese, it must be dry and homogeneous. If it contains a lot of whey, then it can be hung in a fabric bag in advance to remove excess liquid;
  2. The fresher and fattier the products you use when cooking, the tastier, more tender and nutritious Easter will be;
  3. Unless otherwise indicated, butter should be added in a soft state, at room temperature, and in no case melted;
  4. In any recipe, regular condensed milk can be replaced with boiled milk - new shades of taste will appear;
  5. To prevent the released serum from being absorbed back, you can place small supports, like ordinary pencils, at the bottom of the container;
  6. Spices will add a special aroma and unusual taste: cinnamon, cardamom, ginger.

Be inspired by these proven recipes, study recommendations and useful tips, prepare cottage cheese Easter with condensed milk for your pleasure and treat your family and friends. Of course, you will make this delicious dessert great for a big family holiday!