Russian Easter Paskha

Lay out cheesecloth over a strainer, put cottage cheese on it and knot the ends or use a rubber band to secure the cheesecloth. Hang it over a bowl for 2 hours.

Meanwhile, mix raisins with lemon zest and juice in a small bowl. Slice vanilla pod lengthwise and scrape the seeds with a teaspoon. Add them to the raisins. In a separate large bowl, combine brown sugar with butter.

When cottage cheese it ready, squeeze it well to get extra moisture out. Add raisin mixture, mascarpone and cottage cheese to the bowl with butter and stir well until combined. Put paskha back in the cheesecloth and secure the ends as before. Hang it over a bowl overnight.

When ready, you will have about 110 ml or 1/2 cup of moisture in a bowl. Use it for other dishes, like pancakes or bread. Use a strainer as a mold. Put the opened cheesecloth with paskha in a strainer, press down with the plate on top, turn over and remove the strainer and the cheesecloth. Decorate with chopped almonds or other nuts, sugar pearls, candles, flowers, candid fruits or as desired. Enjoy!

Note: The active cooking time is just 20 minutes. Paskha has to be drained for 2 hours plus overnight.