Easter Kefir Cheese Paskha

In my family, we never used eggs in our raw molded cheese paskha. So I was surprised to discover other recipes with eggs as well as with cooking paskha this way or another. All traditional variations are pretty decadent — a lot of milk fat not only in the cheese but also in added cream and butter, which is expected after the fast when these foods were forbidden. I hesitated to use raw eggs and based this modern version of fresh cheese paskha on one of the traditional Ukrainian recipes with cooked egg yolks. I thought why not to start with Creme Anglaise, which is egg yolks, sugar, and cream cooked together.

April 21, 2017
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Kefir Cheese Easter Bread

Since the kefir culture started living in my kitchen, I have fresh kefir products (drinking, strained, and soft cheese) in my fridge all the time. When they are handy, I find more amazing culinary uses for them all the time. The moment I saw a kulich recipe where farmer’s cheese was an ingredient to add to the dough, I knew I have to try it with my kefir cheese. I also wanted to try an idea I saw a few time online (don’t know who the author is) for forming this Easter bread as a flower, sunflower or daisy. The result is amazing! There is a faint hint of cheese. The texture is so creamy, a comparison to Japanese Souflee Cheesecake came to my mind. It is still a sponge, but the sensation of crumb melting in your mouth is incredible.

April 10, 2017
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