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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Rest Eastern European

• Dietary Style

• Source

  All Recipes

| 1. Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth. | 2. Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out. | 3. Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top. | 4. Chill until Paska is firm, overnight to 24 hours. | 5. Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
farmer cheese	16	ounces		403.4667	0.0	89.76	2.2667
butter	1/2	cup	unsalted softened	813.795	0.0681	0.9648	92.0599
egg yolk	4		hard-boiled	218.96	2.4412	10.7848	18.0472
superfine white sugar	1	cup		403.4667	0.0	89.76	2.2667
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
lemon zest	1	teaspoon	grated	403.4667	0.0	89.76	2.2667
orange zest	1	teaspoon	grated	403.4667	0.0	89.76	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.