Friday, April 3, 2009

Seerney Paska for Kulich/Paska (Cheese Spread)

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends call Paska.



We also make this yummy cheese spread to spread on this Easter Bread!






Seerney Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)



Seerney Paska
Ingredients:
18 - hard boiled eggs /3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.1 pint whipping cream /3 cubes unsalted butter (12 oz.) /3 cups sugar /
Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)


If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!


Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.This recipe is enough to feed an army.








11 comments:

  1. ellen my mom makes this spread all the time and it is great...or at least we think so because it is part of our tradition, we wouldn't consider having paska without it.

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  2. Ellen, I think this is the spread I've had at a Ukranian friend's place. It was wondderful, but I didn't know it was so much work!

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  3. My Mom makes a version of this spread.. but I know she doesn't put all that work into it. I'm thinking the extra work would pay off in flavor and texture.
    I'll have to try it -- the thirds recipe... smile...
    Don't worry about double posting- both recipes about Paska! and Easter is coming!

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  4. I am suitably impressed Ellen. Wonderful. I do think I have had that spread too but like Julie...I am thinking it is only a remnant of the original version that I have tasted. This is a much try. I love the mold! Wow! I love these gad zillion ways of making our beloved Paska or Kulich!

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  5. What a pretty way to display the paska! I have never tasted the spread, sure looks good though.

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  6. Ellen, I make a very similar spread. . .so similar that it doesn't even pay to post mine. . .I haven't made any yet. . but now I am really hungry for it. .I have never seen those cheese molds before. . you certainly have the authentic recipe.

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  7. That's the method my aunt used as well, but I've been cheating for years with a simplified version. I heat 1/2 cup of whipping cream in the microwave to just below the boiling point. Remove from microwave; add 1/2 cup butter and 1/2 cup white sugar and allow the mixture to cool to room temperature. Place the hard-cooked yolks (don't use the whites) of 4 eggs into the blender. Add 2 cups 2% creamed cottage cheese(which has been drained in a colander for several hours). Pour the cream mixture over all these ingredients in the blender. Add flavoring of your choice - either 2 tsps vanilla OR 1/2 tbsp lemon juice and 1 tsp grated lemon rind. Blend until smooth. Yields about 3 1/2 cups. Freeze in small containers. Defrost in frig overnight. Enjoy as a spread on Paska.

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    Replies
    1. Thank you, and bless you for simplifying this mystical Easter spread!

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  8. Christ is Risen from the Dead
    Trampling down death by death
    and upon those in the tomb
    bestowing life!

    Lovely, lovely pictures. Thanks for sharing. Off to make the cheese spread today, in prep for Pascha this Sunday.

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  9. Sirnaya Paskha (cheese Easter) is the correct pronunciation.

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  10. Great stuff...I think you've made some truly interesting points.Keep up the good work.
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