Pashka is an eastern European Easter classic that is rich and fruity, typically eaten with a bread called kulich. The cheese spread is a strained yogurt cheese full of berries, spices, or nuts and then molded and garnished with additional fruit for presentation. 

3/4 c. Ricotta
1 1/2 c. Yogurt
6 Chopped apricots
2 oz. Raspberries
Orange, half of if it zested
1/4 c. almonds
1/4 - 1/2 c. Sugar to taste

Combine the ricotta cheese, yogurt, and sugar. Taste and add more sugar as desired. Place all in a clean muslin cloth. Bring the four corners together and fasten securely with a rubber band. Run the back of a long spoon through the rubber band and use the spoon to suspend the mixture in the fridge over a bowl for about 6 hours. 

Remove the cheese from the fridge, discard the liquid, and gently stir in the raspberries, orange zest, chopped apricots, and almonds. Return to the fridge wrapped up in the same fashion as before, but this time suspended in a tall cup to give it shape. Leave about 6 more hours, adding or subtracting time depending on how firm you want it. 

Remove and unmold. Enjoy on it's own with more fresh berries or some people said they enjoy it on bread.


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