Cirnaya Paska (Russian Easter Cheese)

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Cirnaya Paska (Russian Easter Cheese) Ingredients

3 lb Cottage cheese with out curs	1 ts Vanilla
1 c Butter softened	1/2 c Dried apricots, raisens
1 c Sugar	Nuts and candied and dried
4 Egg yolks	Fruits for decoration

Instructions for Cirnaya Paska (Russian Easter Cheese)

To drain the whey off the cheese, the best solution is to use a clean, scrubbed 6-inch flowerpot thats completely dry. Or you can make do with a large souffle dish and a tea towel, Have one of thes systems ready. Cream the butter into the sugar, and the egg yolks, and mix well. stir in the vanilla, cheese and fruits. Flowerpot method:Dampen 2 thicknesses of cheesecloth and line the flowerpot with it. Add the cheese mixture and fold the edges of the cheesecloth over the top. Cover with foil. Weigh down with a heavy food can placed on a small plate. Set theflowerpot on a rack over a shallow pan and place the whole assembly in the refrigerator to drain for 24 hours. Souffle dish Method: Put the tea towel in the souffle dish and pour in the cheese mixture. Fold the tea towel ovet the mixture and weigh down with a heavy food can placed on a plate. Refrigerate for 24 hour to drain. Unmold the cheesse onto a serving plate and decorate. Serve in very small slices. Millie Ellis Posted to MM-Recipes Digest by "Robert Ellis" on Mar 22, 1998

Main Ingredient: CheeseCuisine: Uncategorized

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