Recipe: Russian Paskha

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If you're a brand new cook and don't have much experience cooking, it is best to look for easy-to-follow Russian Paskha recipes, so as they can guide you in your cooking adventure. It is possible to begin out with the most basic of recipes, even if this is what you want to find, and work your way up from there, depending on what it is you are looking for.

  1. Ingredients of Russian Paskha

  2. Russian Paskha step by step

Russian Paskha.

Russian Paskha

Cooking Tips

Among the highest points that you can do is to cook with relatives or friends. When you cook with somebody else, you may undoubtedly be able to pick up on methods that they employ and also will be able to better yourself as a chef. Talk with them to see how their thought process works to enhance your know-how.

You can have Russian Paskha using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Russian Paskha

  1. You need 600 g of Ricotta (to replace quark).
  2. It's 1/2-3/4 cup of 14% (or fatter) sour cream.
  3. It's 1/2 cup of unsalted butter.
  4. You need 1/2 cup of rinsed and dried raisins.
  5. Prepare 1 tsp of vanilla sugar.
  6. Prepare 1/2-2 tsp of white sugar (depending on how sweet you want it to be).
  7. It's 1/4 cup of succade and/or crushed hazelnuts (optional).

Russian Paskha step by step

  1. You will also need a Paskha plastic mold (such as this one: https://www.amazon.com/dp/B00HNVFXWE/ref=cm_sw_r_cp_apa_fUpXBbCAPHHW2) and a cheesecloth (approximately 2' x 2'). Preparation: Thaw the butter for 2 hours outside of the fridge until soft (can also use microwave). Meanwhile, pour boiled water over raisins and let sit for 10 minutes. Drain and let raisins dry..
  2. Strain ricotta through the mesh strainer 3-4 times to give it the fluffy consistency of the quark. Leave it in a bowl..
  3. In a separate container mix all the sugars with the sour cream. Blend the mixture with spoon until it becomes liquid..
  4. Add the obtained sweet mixture to the fluffed ricotta..
  5. Add the softened butter to the bowl as well..
  6. Whip the contents of the bowl using a mixer on medium speed..
  7. At this point, add the raisins (+ optional: succade and/or crushed hazelnuts) to the final mix. Blend them well evenly into the mix..
  8. Carefully line the Paskha mold with the cheesecloth (opening towards the wider end of the mold). Make sure you have enough loose cheesecloth at the opening. Slowly pour the final mixture into the lined mold. Hold the cheesecloth edges to prevent it from being sucked into the mold..
  9. Close the wider mold opening with a few layers of loose cheesecloth. Place the mold on a small grill. Place the grill on top of a glass bowl. The bowl will serve as the draining dish. Place a heavy object (preferably a jar) of 2 L or more on top of the mold. This will serve as the weight to apply pressure and drain the excess moisture from Paskha. Place the mold and the draining system into the fridge..
  10. Allow Paskha to be drained for 2-3 days prior to serving. Once ready, flip the mold carefully onto the serving dish, and remove the mold, then the cheesecloth..
  11. Optional: May decorate with sugar icing for presentation..

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