Boiled Easter

Cooked Easteris a step by step recipe.


  1. 1 kg of cottage cheese;
  2. 200 grams of sweet cream oil
  3. 300 g sour cream or cream with 30% fat;
  4. 8 yolks;
  5. 200 grams of powdered sugar or fine crystalline sugar;
  6. A handful of seedless raisins;
  7. a handful of candied citrus or cherry
  8. 1 vanilla pod;
  9. 2-3 pinches of spices to taste.


Put the cottage cheese in a bag of gauze or cloth. Place between two boards and put them with a slight slope. Place a weight of no more than a kilogram on top (for example, a saucepan with water) and leave for 4-6 hours. Usually, 50 to 100 g of whey is obtained, depending on the humidity of the curd.

Melt the butter in a skillet over low heat, let stand and drain off the sediment, leaving only the upper yellow fraction. Pressed cottage cheese put in a pan with a thick bottom. Add melted butter to the curd, then sour cream or cream. Grind the mixture thoroughly until smooth.

Place the saucepan with the curd mass in a water bath - in a saucepan half filled with water.Bring to a boil over low heat. Mix the mixture thoroughly with a wooden spatula or spoon. The pan with the curd mass should not be covered with a lid and protected from ingress into the water.

Pass the yolks through a sieve, freeing them from films and  nodules&rquo;, carefully grind in a bowl with powdered sugar or sugar with white.

As soon as steam appears above the curd mass, and it becomes watery, add the yolks pounded with sugar. Continue to mix the mass, not allowing its stratification.

Cut the vanilla pod lengthwise and scrape out the seeds with pulp with the blunt side of the knife. Grind the seeds in a mortar with a small amount of sugar. If other spices are used in Easter, prepare them by powdering.

Add sugar and vanilla to the curd mass, as well as both halves of the pod and pounded spices. Continue to boil the mass in a water bath, stirring constantly, for 30 minutes.

Rinse and dry the raisins (it should not be wet). Remove from the curd mass halves of vanilla pod, add candied fruits and raisins. Boil all together for another 10 minutes.

Set in a jar or in a saucepan, bottom-up form for Easter, steamed with gauze in a single layer, smooth out the folds. Put the mass in the form, making sure that the candied fruit and raisins do not drop down and block the drain for the whey. The mass should be evenly distributed in the form, leaving no voids and «bubbles». Leave for 2-3 hours.

When the mass has cooled and thickened, put a pressure on it (about 500 g). It should be remembered that the form at the end of cooking will need to be turned over, so the amount of mass must be exactly in shape so that Easter will not fall down when turning over. Put the form with the mass in the cold (2-100C) at 24-48 h.

Gently invert the form, open it and remove the gauze. The plane of the table knife can easily smooth out the bumps on the Easter surface. No special Easter decoration is required.