Easter curdled sour cream

Prepare for Easter a delicate curd-cream dessert, which will be enjoyed by both adults and the youngest children.

Easter curdled sour cream
Easter curdled sour cream
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480 min.
10 pers.
Type of kitchen: 
Cooking method : 
Suitable for: 


  • 0.5 kg of cottage cheese 9%
  • 0.5 kg of sour cream 20%
  • 1 (350-400 g)
  • 150 g of butter
  • 100 g of candied fruit
  • 100 gr of a mixture of any dried fruits (raisins, dried apricots, dates, prunes, etc.)
  • 2-3 tablespoons sugar
  • 2 tbsp. lemon juice
  • 1 tbsp. grated lemon peel

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Recipe for cooking at home

  1. Beforehand (at least for half an hour) take the sour cream with butter (cut it into slices) and cottage cheese from the refrigerator, leave at room temperature.
  2. Prepare all the dried fruits: pour them with boiling water for 10-15 minutes. Then drain the water and dry all the dried fruits on a napkin, cut and knife into small pieces (except raisins).
  3. Mix the melted butter with a mixer until fluffy. Continuing to beat the butter, add a spoonful of sour cream and knead it at high speed until uniform. & Nbsp;
  4. Gradually add the curd to sour cream cream. Beat with a mixer or blender to a homogeneous consistency and completely dissolve the cottage cheese pellets. Add a whole boiled condensed milk, spoon the lemon juice and sprinkle the zest onto the spoon. Sprinkle sugar (to taste) with dried fruits and mix.
  5. Transfer the curd mass to a pastry or a sieve covered with three layers of gauze. Fasten the sachet or sieve over the pan, cover the curd mass with the edges of the gauze, put a plate and load about 2-3 kg. Leave the curd-sliced Easter under the yelp for a day in the fridge. Remove the pan with a sieve or a pasochnik from the fridge, remove the cargo, turn the contents of the container to a large flat dish and remove the cheesecloth. Decorate the Easter with dried fruits, nuts or sprinkles and serve to the table. Bon appetit!
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