Cottage cheese without baking: 3 best step-by-step recipes

Easter is a time of joy, warmth and traditional goodies. Of all the delicacies on this bright holiday, Easter cottage cheese occupies a special place. Its delicate taste and aroma fill the house with comfort and festive mood. We at Joy-pup will look at the step-by-step process of preparing three delicious curd paskas that will become a real decoration of the Easter table.

Custard curd Easter

Delicate Easter, which has a rich creamy taste. Thanks to heat treatment, custard Easter can be stored for a long time.

Ingredients

• cottage cheese (9-12% fat content) – 500 g
• sugar – 100 g
• egg yolks – 3 pcs.
• butter (82.5%) – 100 g
• sour cream (20-25%) – 150 g
• sugar – 100 g
• vanilla extract
• raisins, candied fruits – 70 g
• a pinch of salt
• plastic mold for paska
• gauze

Cooking process

1. Place cottage cheese, sugar, yolks, vanilla extract, salt, butter, sour cream in a saucepan. Stir with a spatula until all ingredients are evenly mixed.
2. Place the resulting mass on medium heat. It must be constantly stirred and not allowed to boil. Bring the mass to 70-75 degrees and remove from heat.
3. Take a blender and beat the hot mass.
4. Cool the whipped mass for Easter. Place the pan in a container of cold water with ice. To make the process faster, pour the mixture into another container.
5. Add raisins, dried fruits, candied fruits to the cooled curd mass.
6. Place the Easter pan in a deep plate and line it inside with 2 layers of wet gauze. Pre-wet the gauze in boiled water.
7. Place the curd mass in the mold and compact it. Cover the Easter with the edges of the gauze and place a weight on top.
8. Place in the refrigerator for a day. Periodically drain the whey.
9. After the time has passed, carefully turn the Easter over onto a plate and remove the gauze. Decorate the top as desired – with nuts, melted chocolate, fruits, candied fruits.

Cottage cheese Easter “Three chocolates”

Easter with three types of chocolate is a real chocolate delight and a spectacular decoration for the Easter table.

Ingredients

• fat cottage cheese (9-12%) – 540 g
• cold cream (33%) – 150 g
• sugar – 100 g
• butter – 60 g
• vanilla sugar – 1 sachet
• white chocolate – 30 g
• milk chocolate – 50 g
• dark chocolate (50%) – 60 g
• plastic mold for paska

Cooking process

1. In a deep bowl, combine cottage cheese, sugar, cream, vanilla sugar, and butter at room temperature. Beat all ingredients with an immersion blender.
2. Divide the curd mass into three parts – 2 equal and 1 part slightly smaller.
3. Melt chocolate – each type in a separate bowl.
4. Add white chocolate to a smaller part and stir well. Do the same with milk and dark chocolate.
5. Take a medium-sized mold, first put the mass with white chocolate into it, then with milk and the last ball – dark chocolate.
6. Cover the Easter with the ends of gauze and place under pressure for at least 12 hours or a day.
7. Release the paska from the mold and decorate it as desired.

Cottage cheese paska “Snickers”

An original cottage cheese paska based on the beloved Snickers chocolate bar.

Ingredients

fat cottage cheese – 500 g
cream (33%) – 130 g
butter – 80 g
powdered sugar – 80 g
peanuts – 100 g
dark chocolate – 70 g
salted caramel – 100 g
plastic mold for paska

Cooking process

1. Mix cottage cheese and powdered sugar in a deep container, beat the ingredients with a hand blender.
2. In a separate bowl, beat room temperature butter for a few minutes until fluffy and light in color.
3. Add butter to the cottage cheese, beat with a mixer.
4. Pour 100 g of cold cream into the resulting mass and mix with a mixer.
5. Pour 30 g of cream into a small glass container and heat in the microwave until hot. Add chocolate, stir until melted.
6. Mix peanuts with salted caramel.
7. Pour melted chocolate and caramel with nuts into the curd mass. Stir 2-3 times, but do not make the mass homogeneous so that it becomes multi-colored.
8. Cover the Easter pan with damp gauze and carefully distribute the curd mass into it. Place a weight on top and place in the refrigerator for 24 hours.
9. Release the finished Easter from the mold, pour caramel over the top and decorate with nuts.