Ukrainian culinary expert Vladimir Yaroslavsky shared a recipe for cheese paska on Instagram.
“Traditionally, paskas are prepared on Thursday or Saturday. They need to brew, so we still have time,” Yaroslavsky noted.
Ingredients for two large forms:
- 250 ml cream (fat content 30–33%);
- 80 g yolks;
- 10 g vanilla sugar;
- 800 g cottage cheese 9%;
- 400–430 g boiled condensed milk;
- 300 g butter.
Preparation
- Squeeze out excess moisture from good, tasty cheese and grind through a sieve.
- Prepare vanilla sauce. Add yolks and vanilla sugar to the cream. Mix. Place in a saucepan on the fire and, stirring vigorously, bring to thickening at a temperature of 84 °C. Immediately place in ice water to stop the process and cool.
- Mix condensed milk with soft butter and whisk.
- Combine cheese, vanilla and caramel creams. Mix well and taste. Place into molds through gauze and place in the refrigerator (or on the balcony) for four to eight hours to harden.
Yaroslavsky noted that blanched raisins, cranberries, dried blueberries, dried cherries, and candied fruits can be added to paska for flavor accents.
“But not apricot. For some reason it gives me a metallic taste with cheese,” the chef added.
