Name: Paskha Cheese
Yield: Makes10 generous servings
Ingredients: 1/3 cup brandy; 1 cup loosely packed golden raisins (5 ounces); 2 pounds farmer cheese*; 2 hard-boiled large egg yolks (reserve whites for another use if desired); 1 stick (1/2 cup) unsalted butter, softened; 3/4 cup sugar; 1 cup sour cream; 2 teaspoons vanilla; 1/4 teaspoon salt; 1 cup chilled heavy cream; a wooden paskha cheese mold** or a clean 2-quart terra-cotta flowerpot with a drainage hole and a plate slightly smaller than top of pot; cheesecloth; 2 lb of weights such as large soup or vegetable cans

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Paskha CheeseAnna Williams

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

Recipe notes

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