Paska Cheese Spread Food

UKRAINIAN EASTER CHEESE (PASKA)

Steps:

• Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
• Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
• Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
• Chill until Paska is firm, overnight to 24 hours.
• Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

EASTER CHEESE MOLD: PASHKA

Steps:

• In a large bowl, combine the cottage cheese or farmer's cheese, sugar, cream cheese, and egg yolks, stirring to mix.
• In batches, process the mixture in a food processor, adding an equal amount of cream to each batch, until completely smooth. Transfer back to the bowl.
• Stir in the ground almonds, lemon zest, lemon extract, and vanilla extract. Scrape the seeds from the vanilla bean and add them to the cheese mixture along with the raisins. Mix thoroughly.
• Line a clean, unused 8-cup flower pot with a double layer of rinsed and squeezed-dry cheesecloth. Spoon the cheese mixture into the lined pan, then fold the ends of the cheesecloth neatly over the top. Place a saucer on the cheesecloth, then a 2-pound weight, such as a can, on the saucer. Put the flower pot in a bowl large enough for the liquid to drain into. Refrigerate for at least 12 hours.
• Empty the bowl. Unmold the pashka onto a serving plate and carefully remove the cheesecloth. Decorate with candied fruit, pressing some of the fruit into the pashka to form the letters XP, which stands for Khristos voskres ("Christ has risen").

RUSSIAN EASTER CHEESE PASKA

Steps:

• Melt butter.
• add sour cream and eggs.
• Stir constantly over a low heat until it looks like loosley scrambled eggs.
• Remove and cool.
• In a large size mixing bowl, mix egg mixture with sugar, vanilla and farmer's cheese. Beat well on a low speed.
• Drape a cheese cloth over a large cheese mold or clay flower pot with hole on the bottom.
• Put weights on top to squeeze out excess water.
• Refrigerate 24 hours.
• Unmold.

COTTAGE CHEESE SPREAD FOR EASTER BREAD (PASKA)

Steps:

• Cream cottage cheese, butter and sugar together.
• Beat until fluffy and add the grated egg yolks.
• Heat cream with vanilla in a small pot over medium heat just until bubbles appear. Don't boil.
• Add all at once to cottage cheese mixture; mix well.
• For a smoother spread, process small portions at a time in blender.
• Turn into freezer container.
• To use within a week or two, refrigerate.