Cottage Cheese Easter
Every year we celebrate the great holiday of Easter. Cottage Cheese Easter is the main dish and also a symbol of the festive table. And of course, colored eggs and Easter cakes. Cottage cheese mass or Easter in translation from Old Slavonic means "coagulated milk". In ancient times, cottage cheese was more than just food, it was the best part of milk, nutritious and beneficial for humans. Many ancient rituals were performed using cottage cheese, and it had a symbolic meaning. Nowadays, traditions have changed, but the main thing remains - on Easter, the most important holiday in Christianity, we bless Easter cakes and cottage cheese in churches and carefully select the best recipes for treats from the best products with special care and love.
To prepare Cottage Cheese Easter, the cottage cheese needs to be rubbed through a sieve.
Put it in a saucepan, add eggs, sugar, butter, and sour cream.
Mix everything well and place it over medium heat. Stir the mixture with a wooden spatula all the time and bring it to a boil.
Then remove from heat and let it cool slightly, add raisins, mix well. Prepare a paska mold, line it with gauze in two layers and put the resulting cottage cheese mass into the mold.
Cover the cottage cheese mass with the edges of the gauze and place a small weight on top to drain excess liquid. Refrigerate overnight.
The next day, turn the Easter onto a plate, remove the paska mold and carefully remove the gauze.
Decorate the Cottage Cheese Easter with nuts and sweet sprinkles for Easter. Here you can get creative and use dried fruits, candies, various crafts made of fondant, etc.
If desired, you can add orange or lemon zest, cinnamon, almonds to the raisins...