Posted so I don’t lose it.
PASCHA CHEESE
For the quark: 1 gallon whole milk + 1 quart buttermilk. I put the milk in the pot and heat to steaming for about 5 minutes, then add buttermilk and mix well. Let it rest, covered, for 2-3 days, stirring a couple of times a day. The mix will become smooth and gelatinous, then quite creamy, and will finally begin to separate some. At that point you can strain it.
With the cool strainer form Amazon, a few solids will slip through the mesh, but the mesh will then clog some, and the liquid will become only clear whey. I simply stand the strainer up in a 4 quart pot and stick it in the refrigerator until it’s all dry.
For the pascha itself, this is the basic recipe I use. It’s quite traditional, and tastes great on pascha bread. I usually use dried currants and apricots for the fruit, but use what you like and have. The lemon rind is a must. – Fr. Basil Biberdorf
Ingredients
Quark/cheese
1/2 cup unsalted butter, softened
3 large egg yolks
1 cup sugar
1/2 teaspoon sea salt
1/2 cup sour cream
1 1/2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
1 cup total, assorted raisins or candied fruits
One 6-inch plastic flower pot with hole in bottom
1. Line the flower pot with 2 pieces of clean cheese cloth
2. Puree the quark/cheese in a food processor until completely smooth.
3. Combine the butter, yolks, sugar, salt and vanilla in a medium sized bowl and beat with an electric mixer for 2 to 3 minutes. Add the sour cream and beat 2 minutes more.
4. Now add the quark/cheese to the mixture and using a heavy duty wooden spoon, vigorously beat until smooth and fluffy.
5. Fold in the lemon rind and raisin mixture until combined.
6. Pour the pascha cheese into the lined flower pot, pat down the top, fold over the cheese cloth then cover with a small plate to push down on the cheese. Place the flower pot into a bowl so that the excess liquid drains out of the hole. Refrigerate for 2 days, then carefully unmold and invert onto a plate to serve. You can garnish the top and sides with almonds and mixed nuts.
(recipe modified from http://culture.polishsite.us/articles/art358fr.htm)
