Paska from Ryazhenka
Description
The recipe won't take much time. Paskha and kulich are essential attributes of the Bright Resurrection of Christ. Every year, I try to prepare the main holiday dish using a new yet reliable recipe. This time, I made paskha from ryazhenka. The recipe for ryazhenka paskha is simple but time-consuming. This paskha turns out very tasty, tender, with a creamy flavor and the taste of baked milk. Serve it chilled.
Instructions
- 1
Step 1
Let's start by making the cottage cheese. To do this, place a large pot of water on the stove and bring it to a boil. As soon as the water boils, place a smaller pot containing ryazhenka into the larger pot.
- 2
Step 2
Leave the pot over medium heat for about 20 minutes, without touching or stirring the contents. Then, move the pot with the ryazhenka to a cool place to cool down.
- 3
Step 3
Line a colander with two layers of cheesecloth and place the cooled mixture from the pot into it. Cover with the edges of the cheesecloth, place a weight on top, and forget about the cheese for several hours.
- 4
Step 4
Meanwhile, prepare the dried fruits. Rinse the raisins and apricots, then cut the apricots into small pieces. Pour vodka over them and let steep for 1.5–2 hours.
- 5
Step 5
Pass the ready-made cottage cheese through a sieve, add powdered sugar to it. Mix well, then add more soft butter.
- 6
Step 6
Then add the sour cream, mix well, and add the yolks rubbed with sugar.
- 7
Step 7
Drain the dried fruits, discarding the vodka, and add them to the cottage cheese mixture. Mix thoroughly.
- 8
Step 8
Line the colander again with two layers of cheesecloth and place the curd mixture into it. Smooth it out, cover the edges of the cheesecloth over the top, and place under a weight for several hours, or preferably, for 24 hours. Transfer the finished paskha to a serving dish and serve at the festive table.