Cheese calculator
Winemaking
Easter is a time spent with family at a generously laden table where sweets are a must. Pascha is an Easter dish that appears in many homes. The best is the one made from your own curd cheese with plenty of dried fruit and nuts—you decide which. Check how simple it is!
Recipe for Easter pascha
Press the curd cheese through the finest sieve; you can do this twice.
Beat the softened butter with powdered sugar until a smooth, fluffy, white mixture. Add the vanilla seeds, orange zest and half of the lemon zest. Continue mixing, adding the egg yolks one at a time. When the yolks are well combined with the butter, add the sieved curd cheese and mix a little longer until the mixture is uniform.
Drain the previously scalded dried fruit and nuts; you can chop them gently into smaller pieces and add to the mixture, stirring everything with a spoon.
Line a cheesemaking strainer with a cheesemaking cloth or cheesecloth and transfer the mixture. You can also use cheese molds of various shapes. Fold the edges of the cheesecloth over the top of the cheese mixture. You can gently weigh it down, e.g., with a small plate on top. Refrigerate overnight. Turn the pascha out onto a cake stand or plate, remove the cloth and sprinkle with the remaining lemon zest.
