We, Russians, like to take our time with everything (I can see my husband nodding here). This year it includes Easter celebrations. Russian Orthodox Easter is on the 5th of May. Naturally, I’m taking my time to publish this traditional recipe. Last year I was a bit unprepared, and paskha didn’t look anything like it supposed to; but I’m well equipped now. If you like cheesecake kind of substances, here is a delicious no-bake dessert!
Another traditional Russian Easter dish, a symbol of joy and blissful eternity.
300 g low-fat farmers cheese
300 g low-fat sour cream
150 g sugar
100 g raisins
1 tsp vanilla bean paste
- Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
- After the whey is strained, add the remaining ingredients. Mix to incorporate.
- Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
- Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.
- To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.
If you liked this post, you may enjoy:
- Low-fat farmers cheese
- Regular farmers cheese
- Kulich (and Kulich molds)
- Farmers cheese triangles
- Farmers cheese pancakes
- Easter egg wraps