Method

Mix 2 lbs of freshly pressed farmer’s cheese with ½ lb of well-drained raspberry jam (which is one of the very best jams). Add ½ glass or more sugar, as desired. Press through a coarse sieve, add 3 raw eggs, ¼ lb very fresh butter, and 2 or even 3 glasses very fresh, thick sour cream. Mix thoroughly and transfer to a small wooden mold lined with a thin napkin. Cover with the ends of the napkin and set a board with weights on top. The jam imparts a slight pink color and a delicate aroma of fresh raspberries to the paskha. Such paskhas are better made in small molds because uncooked paskhas quickly spoil and it is better to have a variety of flavors prepared in different ways.

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