Ukrainian Easter Cheese (Paska) Recipe

Ingredients

Main Ingredients:

The main ingredients required to make traditional Ukrainian Easter cheese, also known as Paska, typically include a combination of dairy products and flavorings that contribute to its distinctive taste and texture.

For the dough portion of the recipe, the primary ingredient is flour, which serves as the foundation for the bread-like exterior of the paska. The type of flour used can vary depending on personal preference or regional traditions; some recipes call for all-purpose flour, while others use a combination of all-purpose and whole wheat flours.

Yeast is another essential component, responsible for giving the dough its rise and creating the characteristic airy texture inside the paska. Active dry yeast or instant yeast are commonly used in Paska recipes, with the amount typically ranging between 1 to 2 teaspoons per standard recipe serving.

Eggs provide moisture, richness, and extra nutrition to the paska, while their protein content also plays a role in the dough’s structure and texture. Three large eggs or equivalent quantities of egg substitute are often used in each recipe, with some variations incorporating additional eggs for added moisture and flavor.

Milk or buttermilk contribute dairy flavor, tenderness, and help to balance the paska’s sweetness level. A half-cup to 1 cup of either milk or buttermilk may be called for depending on individual preferences; however, some recipes omit this ingredient altogether.

Cheese is a key component of Ukrainian Easter cheese and usually constitutes around one-third to one-half of its total composition. Traditional Paska recipes employ Russian-style farmer’s cheese, cottage cheese, or ricotta as the primary source of cheese in their formulations.

Other essential ingredients include salt and sugar which regulate flavor balance; butter adds extra richness and moisture while enhancing overall palatability. Additional spices may also be incorporated into some paska recipes for enhanced flavor profiles or to better suit regional tastes.

Cottage cheese (250g)

The star ingredient of our traditional Ukrainian Easter Cheese, Paska, recipe is **_Cottage cheese_**. It’s an essential component that not only provides a creamy texture but also serves as the base for our delicious cheese.

Cottage cheese, also known as _paneer_, is made from _curdled milk_. The curdling process involves adding an acid such as vinegar or lemon juice to milk, causing it to separate into solids and liquids. This process creates a type of cheese that’s relatively soft and crumbly in texture.

The cottage cheese we’re using for this recipe is the low-fat variety, which has around _20-25% fat content_. This means that our cheese will be somewhat lighter in texture but still rich in flavor.

To ensure that our cottage cheese doesn’t become too crumbly or grainy during cooking, it’s essential to choose a brand that’s specifically labeled as “__**soft curd_**” or “__**creamy curd_**”. This type of cottage cheese is more prone to holding its shape and will ultimately help us achieve the desired texture for our Paska.

Ricotta cheese (250g)

Ricotta cheese plays a crucial role in traditional Ukrainian recipes, particularly during Easter celebrations. One such recipe that heavily relies on ricotta cheese is Paska, a classic Ukrainian Easter bread.

Ingredients:

1. Ricotta Cheese (250g):
• Type: Whole-milk ricotta cheese provides the best flavor and texture for Paska. Avoid low-fat or non-fat options, as they may result in a denser bread.
• Source: European or Italian ricotta works well, whereas domestic brands might have additives that affect the bread’s final consistency.

Making traditional Ukrainian Paska requires careful consideration of ingredient proportions and proper mixing techniques to achieve the desired texture and flavor.

Tips for Working with Ricotta Cheese in Paska:

1. Initial Mixing: Combine ricotta cheese, eggs, sugar, and butter to create a smooth paste. Gradually add flour, salt, and other dry ingredients to prevent lumps from forming.
2. Consistency: Aim for a thick batter, but not too stiff. The mixture should still be pourable and have some resistance when touched.

This traditional Ukrainian Easter cheese bread relies heavily on high-quality ricotta cheese to produce an authentic taste and texture that’s characteristic of Paska.

Eggs (4 large)

Eggs play a significant role in traditional Ukrainian cuisine, particularly during celebrations such as Easter. When it comes to making Ukrainian Easter cheese, also known as Paska, large eggs are essential ingredients.

In terms of egg usage, 4 large eggs are typically required for this recipe. These eggs contribute not only to the flavor but also provide moisture and richness to the final product.

Some of the key characteristics of large eggs in baking include their ability to create a tender crumb, enhance texture, and add depth to the overall taste experience. In Ukrainian Easter cheese, the combination of eggs, flour, and other ingredients yields a dense yet delicate loaf that’s perfect for serving during holidays.

When selecting eggs for this recipe, it’s essential to choose fresh, high-quality eggs with clean and dry shells. This helps ensure the best possible texture and flavor in your final Paska product.

In terms of preparation, large eggs are usually beaten or whisked together with other ingredients before being added to the remaining mixture. This process can be done manually or using an electric mixer depending on personal preference and convenience.

Some key points about large eggs in the context of Ukrainian Easter cheese include:

• Contribute to flavor, texture, and moisture in the final product.

• 4 large eggs are typically required for this recipe.

• Help create a tender crumb and enhance overall taste experience.

By incorporating these essential ingredients into your Ukrainian Easter cheese, you’ll be able to enjoy the authentic flavors of this traditional dish during celebrations with family and friends.

Salt (1 tsp)

The recipe for Ukrainian Easter Cheese, also known as Paska, requires a specific amount of salt to bring out the flavors and textures of the cheese.

One of the key ingredients in this recipe is salt, which plays a crucial role in balancing the flavors and enhancing the overall taste experience. When it comes to using salt in cooking, a pinch or dash may seem insignificant, but its effects can be quite profound.

In the context of Ukrainian Easter Cheese Paska, salt is added in a specific quantity that is designed to complement the other ingredients without overpowering them. The amount called for in this recipe is 1 teaspoon (tsp) of salt.

The use of salt in cooking serves several purposes:

• Enhances flavors: Salt amplifies the taste of other ingredients, making each bite more enjoyable and satisfying.

• Preserves food: In the old days before refrigeration, salt was used as a preservative to help extend the shelf life of food by inhibiting bacterial growth.

• Adds texture: Salt can also add depth and texture to certain dishes, particularly those with high sugar content or where creaminess is desired.

When working with salt in a recipe like Ukrainian Easter Cheese Paska, it’s essential to consider the type of salt used. Different types have varying levels of coarseness and flavor profiles:

• Table salt: Fine-grained and often iodized for human consumption.

• Kosher salt: Coarser than table salt with a flakier texture, which is easier to sprinkle over food without over-salting it.

• Sea salt: Harvested from seawater or underground deposits and can have distinctive flavor profiles due to its source.

The recipe’s instruction of 1 tsp of salt indicates the intended use of either table or kosher salt. Given their finer texture, it might be slightly more challenging to measure out exactly 1 teaspoon without over- or under-salting the dish. To avoid this issue:

• Use a digital kitchen scale for precise measurements.

• Sprinkle the salt incrementally, tasting the mixture as you go until it reaches your desired level of salinity.

In the case of Ukrainian Easter Cheese Paska, following the recipe’s instructions will yield a well-balanced and savory cheese. However, if you’re looking to create a unique flavor profile or have specific preferences regarding salt levels, feel free to adjust accordingly.

Fresh dill (chopped, 1/4 cup)

Fresh dill adds a unique and refreshing flavor to traditional Ukrainian dishes, and in this case, it’s an essential ingredient in the Ukrainian Easter cheese recipe known as Paska.

The use of fresh dill in Paska is a nod to its cultural significance in Ukrainian cuisine, where herbs are often used to add depth and brightness to various dishes.

For this recipe, 1/4 cup of chopped fresh dill is required, which may seem like a modest amount, but trust the tradition behind it.

Fresh dill has a distinct flavor profile that pairs well with other ingredients commonly found in Ukrainian cuisine, such as cheese, sour cream, and eggs.

In the case of Paska, the fresh dill helps to balance out the richness of the cheese and adds a subtle freshness to each bite.

To use fresh dill effectively in this recipe, make sure to chop it finely so that it distributes evenly throughout the dough.

Some people may be concerned about the potential for fresh dill to overpower other flavors, but rest assured that its subtlety will allow the other ingredients to shine through while still making a noticeable contribution to the dish as a whole.

The 1/4 cup of chopped fresh dill is an essential ingredient in this recipe and should not be skipped or substituted with dried herbs for the best flavor results.

Garlic (minced, 2 cloves)

In the traditional Ukrainian Easter cheese recipe for Paska, minced garlic plays a vital role in adding flavor and aroma to this festive dish. The use of 2 cloves of garlic, finely minced, contributes a depth of flavor that complements the richness of the cheese.

Garlic is not only used for its distinct taste but also for its perceived health benefits. Many cultures believe that consuming garlic has a positive impact on overall well-being and can help to ward off illnesses. In this context, the inclusion of minced garlic in Paska reinforces the notion of using wholesome ingredients in Ukrainian cuisine.

It is essential to note that the quality of garlic used can significantly affect its flavor profile. Fresh, firm cloves of garlic are ideal for mincing and will yield a more potent aroma when cooked. The mincing process breaks down the cellular structure of the garlic, releasing its enzymes and allowing it to distribute evenly throughout the dish.

The combination of minced garlic with other ingredients in Paska creates a complex flavor profile that is characteristic of traditional Ukrainian cooking. By incorporating this fundamental ingredient into the recipe, cooks can create an authentic experience for their family and friends during Easter celebrations.

Additives:

The traditional Ukrainian Easter cheese, known as Paska, is a delicious and rich dessert that is often served during the Easter holiday. The ingredients used in this recipe are essential to its unique flavor and texture.

Here’s a list of the main ingredients needed for Paska:

• Cottage cheese: This is the primary ingredient in Paska, providing a creamy base for the dessert.

• Sour cream: Adding a tangy flavor and helping to balance out the sweetness of the cottage cheese.

• Granulated sugar: Used to sweeten the mixture and enhance the overall taste.

• Large eggs: Beaten eggs help to enrich the texture and add moisture to the Paska.

• Milk or heavy cream: Adding a rich and creamy element to the dessert.

• Vanilla extract: This optional ingredient adds a subtle flavor and aroma to the Paska.

Additives, such as vanilla extract, can be used in various ways to enhance the flavor of Paska. However, it’s worth noting that traditional Ukrainian recipes often don’t include additives like vanilla extract.

Here are some tips for working with the ingredients:

• Cottage cheese should be drained well before using to remove excess liquid and ensure a smooth texture.

• Sour cream can be substituted with plain Greek yogurt or crème fraîche in case it’s not available.

• Granulated sugar may be replaced with other sweeteners like honey, maple syrup, or agave nectar for a different flavor profile.

The quality of the ingredients used will significantly impact the final taste and texture of the Paska. Using high-quality dairy products and real vanilla extract (if desired) will ensure that your Ukrainian Easter cheese is authentic and delicious.

Milk (1 cup)

Milk, particularly for Paska, a traditional Ukrainian Easter cheese, plays a crucial role as an ingredient. It serves as the base component that is often combined with other substances to create the cheese’s distinctive flavor and texture.

The milk used in this recipe is typically whole milk, which contains about 3-4% fat content. The use of full-fat milk contributes to the rich taste and dense consistency characteristic of Paska.

When using milk for baking or making cheese, its quality significantly impacts the final product’s flavor and nutritional value. Organic, non-homogenized, or grass-fed milks might offer a more robust and wholesome taste compared to their conventional counterparts.

Milk is often combined with other ingredients such as cheese cultures (e.g., mesophilic culture), rennet (vegetable or animal derived), salt, and sometimes additional dairy products like cream, sour cream, or yogurt. The specific combination of these ingredients influences the final taste and texture of Paska.

The role of milk in creating Ukrainian Easter Cheese is multifaceted: it acts as a base for mixing other cheese-making components and as a carrier to blend their flavors, thus forming the distinctive essence characteristic of this traditional dish.

Unsalted butter (softened, 2 tbsp)

Unsalted butter, often referred to as sweet or regular butter, is a crucial ingredient in baking and cooking, including in traditional recipes such as Ukrainian Paska. It adds moisture, tenderness, and flavor to various dishes.

In the context of this recipe, softened unsalted butter plays a significant role in creating the rich, dense, and flavorful texture characteristic of Ukrainian Easter Cheese (Paska).

The term “softened” refers to the state of butter when it is taken out of the refrigerator and left at room temperature until it reaches a spreadable consistency.

This process can be accelerated by gently heating the butter in the microwave or placing the butter container in warm water. However, it’s essential not to melt the butter, as this will affect its texture and performance in the recipe.

The amount of unsalted butter required for this Ukrainian Paska recipe is 2 tablespoons, which may seem insignificant compared to other ingredients like cheese and cream. Nonetheless, it plays a vital role in achieving the desired outcome.

When working with soft butter, it’s often best to use it immediately after it has reached the right consistency. This ensures that the butter blends smoothly into the cheese mixture without creating lumps or affecting the texture of the Paska.

In addition to its functional role in baking and cooking, unsalted butter also contributes to the aroma and flavor profile of various dishes. In the case of Ukrainian Paska, the subtle taste of softened butter complements the rich, tangy flavors of the cheese and other ingredients.

Overall, unsalted butter is a versatile ingredient that deserves attention when preparing traditional recipes like Ukrainian Easter Cheese (Paska). By understanding its properties and incorporating it effectively into the recipe, bakers can achieve authentic results that honor the heritage and traditions associated with this beloved dish.

The use of softened unsalted butter in Ukrainian Paska serves as an example of how a single ingredient can greatly impact the final product. It highlights the importance of considering each component’s contribution to the overall texture, flavor, and aroma of a recipe.

Chopped fresh chives or scallions (optional)

Ingredients:

The key to making a delicious Ukrainian Easter Cheese, also known as Paska, lies in the quality and freshness of the ingredients used. Here are some essential items you’ll need for this traditional recipe:

• Curds:
• Fresh curds or ricotta cheese work best for Paska. You can make your own curds from milk or buy them at a store.
• Flour:

This is the main ingredient in Ukrainian Easter Cheese, providing structure and texture to the final product.

• Milk:

Whole milk adds richness and helps maintain a tender crumb. You can also use non-dairy alternatives for those with dietary restrictions.

• Eggs:
• Beaten eggs help bind the curds together, adding moisture and preventing the cheese from becoming too dry.
• Salt:

This seasonings adds flavor to your Paska and helps control yeast growth during fermentation. Use a generous amount for a more intense taste.

Optional ingredients include:

• Chopped fresh chives or scallions:

Add some chopped green onions on top of your finished Paska to give it a pop of color and extra flavor. This is a traditional garnish used in many Eastern European dishes, including Ukrainian Easter Cheese.

Some other ingredients you may want to consider for added flavor include dried fruits like cranberries or raisins, citrus zest, or even chopped fresh herbs like parsley or dill.

Cooking and Shaping

Instructions:

Cooking and shaping Paska, a traditional Ukrainian Easter cheese, requires attention to detail and patience. The process involves several steps that need to be completed in sequence to achieve the desired result.

The first step in making Paska is to prepare the milk. Traditionally, this involves using sheep’s or goat’s milk, although cow’s milk can also be used as a substitute. The milk should be heated to a temperature of around 90°F (32°C) before adding any rennet or starter culture.

Next, the rennet is added to the milk and allowed to sit for about 30 minutes. This allows the curds to separate from the whey and begin to firm up. The mixture should then be cut into small pieces to release more whey and create a smooth, even texture.

The whey is then removed from the curds, leaving behind a mass of curdled milk that will eventually form the Paska cheese. At this stage, the curds are still quite soft and pliable, but they should start to take on a more solid consistency as the cooking process continues.

To shape the Paska, it’s necessary to remove excess whey and form the curd mass into its desired shape. In traditional Ukrainian culture, Paska is often shaped into a spherical or oval shape, with a smooth surface and a slightly flattened top.

The shaping process typically involves gently pressing the curds together with your hands or a mold until they begin to hold their shape. It’s essential not to overwork the cheese at this stage, as it can become too dense and lose its desired texture.

Once the Paska has taken on its final shape, it should be transferred to a wire rack or cheesecloth-lined colander to allow excess liquid to drain off. This may take several hours, depending on the size of the cheese and its moisture content.

The drained cheese is then wrapped in cheesecloth or plastic wrap and refrigerated overnight to allow it to firm up further. In the morning, the Paska should be removed from the refrigerator and unwrapped, revealing a smooth, creamy surface with a slightly crumbly texture beneath.

To complete the process, the Paska is often decorated with traditional Ukrainian designs or patterns using food coloring or other edible materials. These may include simple geometric shapes or more intricate designs that reflect the cultural heritage of Ukraine.

With its rich, creamy flavor and smooth texture, Paska cheese makes an excellent addition to many dishes, including salads, sandwiches, and baked goods. Whether enjoyed on its own as a snack or used as an ingredient in traditional recipes, this Ukrainian Easter cheese is sure to delight both locals and visitors alike.

It’s worth noting that the process of making Paska can take several days to complete, depending on the size of the batch and individual factors such as temperature and humidity. However, with patience and attention to detail, anyone can create delicious homemade Paska cheese for themselves or share it with loved ones during special occasions.

In a large mixing bowl, combine cottage cheese, ricotta cheese, eggs, salt, dill, garlic, milk, and softened butter. Mix well until smooth.

Cooking and shaping Ukrainian Easter cheese, also known as Paska, is a labor of love that requires patience, skill, and attention to detail. This traditional recipe has been passed down for generations, and with its rich flavor and beautiful presentation, it’s no wonder why it remains a beloved holiday tradition.

To begin, you’ll need to start by preparing the cheese mixture. In a large mixing bowl, combine cottage cheese, ricotta cheese, eggs, salt, dill, garlic, milk, and softened butter. Mix well until smooth, taking care not to overmix the ingredients. This will help ensure that the cheese remains light and airy, with a delicate texture.

Next, you’ll need to add some flavor and depth to the mixture. Add in some grated onion, chopped fresh parsley, and a pinch of nutmeg. Mix well to combine, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will allow the flavors to meld together and the cheese to firm up.

Once the cheese has chilled, it’s time to start shaping it into its signature form. Traditionally, Ukrainian Easter cheese is shaped into a ring or a spiral shape, which symbolizes the connection between heaven and earth. To create this shape, use a wooden mold or a silicone mat with a hole in the center.

Using your hands, shape the chilled cheese mixture into a smooth, even ball. Then, place it into the mold or onto the mat, shaping it gently but firmly to achieve the desired form. Make sure to leave a small indentation in the center of the cheese to allow for air to circulate and help prevent it from becoming too dense.

Now that your Paska is shaped, it’s time to decorate it with traditional Ukrainian flair. You can add some chopped fresh herbs or edible flowers around the base of the cheese, or even create a beautiful design using egg whites or cream.

Finally, place your finished Paska on a decorative plate or platter, and serve it at room temperature. Traditionally, this dish is served as part of the Easter feast, but you can enjoy it any time of year as a delicious and elegant snack or main course.

The mixture will be thick, so add more milk if necessary to achieve the desired consistency.

Cooking and Shaping Ukrainian Easter Cheese, also known as Paska, requires great attention to detail and a good understanding of the process.

The mixture will be thick, so add more **_milk_** if necessary to achieve the desired consistency. The ideal consistency for the cheese is similar to that of cream cheese, but not too runny.

Step-by-Step Process:

1. Mix all the ingredients together in a bowl until they are well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
3. After the mixture has chilled, remove it from the refrigerator and give it a good stir. If the cheese is still too thick, add a little more **_milk_** until you achieve the desired consistency.
4. Transfer the cheese mixture to a cheesecloth or a clean cotton cloth lined with a strainer over a bowl. Let the mixture drain for several hours in the refrigerator. The longer it drains, the thicker and creamier the cheese will be.

Tips and Variations:

• For an extra creamy cheese, you can add 1-2 tablespoons of **_heavy cream_** or **_sour cream_** to the mixture before shaping it.
• Experiment with different flavorings such as dried herbs like dill, parsley, or basil
• Add some grated **_garlic_** or chopped fresh chives_** to give the cheese an extra boost of flavor.

Once the cheese has drained and reached the desired consistency, you can shape it into a log, ball, or even a decorative Paska-shaped mold. The possibilities are endless!

Transfer the mixture to a cheesecloth or a finemesh sieve lined with cheesecloth over a bowl. Allow it to drain for at least 23 hours or overnight in the refrigerator.

The process of cooking and shaping Ukrainian Easter cheese, also known as Paska, requires a delicate touch and patience. After the cheese has been boiled and then cooled to around 100°F (38°C), it’s time for the final step: draining excess liquid.

Transfering the mixture to a cheesecloth or a fine-mesh sieve lined with cheesecloth over a bowl is essential in removing any remaining moisture from the cheese. This process allows the curds to release their whey, resulting in a denser and creamier final product.

Allowing it to drain for at least 23 hours or overnight in the refrigerator is crucial for achieving the right consistency. The longer it drains, the firmer and more compact the cheese will be.

As you wait patiently for the cheese to drain, make sure it remains refrigerated and covered with plastic wrap or a lid to prevent contamination and keep it fresh. After 23 hours have passed, your Ukrainian Easter cheese should have reached its optimal texture, making it ready for the final steps of shaping and serving.

It’s worth noting that during this draining period, you may need to occasionally press on the cheesecloth or fine-mesh sieve gently to encourage more liquid to be released. However, avoid over-pressing, as this can cause the cheese to lose its natural texture and become too dense.

Molding and Finishing:

Cooking and shaping, molding and finishing are crucial steps in creating a beautiful and delicious Ukrainian Easter cheese, known as Paska. The process begins with cooking, which involves heating the milk to a specific temperature to create a smooth and creamy texture.

To start, you will need 1 gallon of whole milk, 1/4 cup of kosher salt, and 1/4 cup of sugar. You will also need rennet, which can be found at most grocery stores or online. Rennet is an enzyme that helps to curdle the milk, separating it into solid curds and liquid whey.

Begin by heating the milk in a large pot over medium heat until it reaches 86°F (30°C). Then, add the salt and sugar, stirring gently to combine. Next, slowly add the rennet while continuously stirring the mixture with a spoon or whisk. Be careful not to splash any of the hot milk.

Continue stirring for about 5-7 minutes, until the milk has fully curdled and separated into curds and whey. You will know it’s ready when you see a clean break between the two – if you cut through the curds with your spoon or whisk and they hold their shape.

Line a colander with cheesecloth or a clean, thin towel and place it over a large bowl or pot. Carefully pour the curds and whey into the cheesecloth-lined colander. Let the mixture drain for about 30-40 minutes, until most of the liquid has been removed and the cheese has reached the desired consistency.

Once the cheese has drained, gather up the edges of the cheesecloth or towel and give it a good squeeze to remove any remaining liquid. Then, transfer the cheese to a clean surface, such as a plate or cutting board. Use your hands or a spatula to shape the cheese into its final form.

For Paska, you will want to shape the cheese into a round or oval shape, depending on your preference. You can also use a cheese mold or form to help give it a more uniform shape. Once shaped, place the cheese in a clean, dry environment to allow it to age and finish.

The aging process for Paska typically takes several days to a week, during which time you will need to keep an eye on the cheese’s temperature and humidity levels. You can store it in a paper bag or wrap it in cheesecloth to maintain a consistent environment. During this time, the cheese will develop its characteristic flavor and texture.

When the cheese has finished aging, remove it from its storage container and give it a good wipe down with a clean cloth. Then, place it on a serving platter or board and garnish with fresh herbs, such as parsley or dill, to add a pop of color and freshness.

Slice the Paska thinly and serve it alongside traditional Ukrainian dishes, such as borscht or varenyky. Enjoy!

Scoop the drained cheese into a mold, such as a ceramic eggshaped mold or a bread loaf pan.

To shape and form the Ukrainian Easter Cheese, also known as Paska, you will need to carefully scoop the drained cheese into a mold, such as a ceramic egg-shaped mold or a bread loaf pan.

The first step in shaping your paska is to choose the right mold. Traditional Ukrainian paska molds are often shaped like eggs or loaves of bread, and can be made from ceramic, metal, or even wood. The most common type of mold is an egg-shaped one, as it’s said to represent new life and rebirth.

Once you’ve chosen your mold, scoop the drained cheese into it, making sure to fill it as evenly as possible. You can use a spoon or a spatula to help shape the cheese into the mold.

To create a smooth, even surface on top of the paska, use a knife or spatula to level out the cheese and make sure it’s flush with the edge of the mold.

Next, press down gently on the cheese to remove any air pockets that may have formed during the scooping process. This will help prevent the cheese from cracking as it sets.

If you’re using a bread loaf pan, you can also add some decorative touches, such as pressing lines or patterns into the top of the paska using a spatula or knife.

Finally, refrigerate your shaped paska for at least 2 hours to allow it to set and firm up before serving. Once it’s set, you can remove it from the mold and serve it to your family and friends as a delicious and festive Ukrainian Easter cheese.

Press the cheese down gently to remove any air pockets. If desired, sprinkle with chopped chives or scallions on top.

Cooking and shaping Ukrainian Easter cheese, also known as Paska, requires attention to detail and a gentle touch. Here’s what you need to know:

Press the cheese down gently to remove any air pockets.

This is an important step in creating a smooth and even texture for your Paska. When you press the cheese, you’re ensuring that there are no air pockets trapped inside, which can cause uneven cooking or affect the overall appearance of the cheese.

Here’s how to do it:

• Use your hands or a spatula to gently press down on the surface of the cheese, working from the center outwards.

• Apply gentle pressure, increasing it as needed until you feel that there are no more air pockets.

If desired, sprinkle with chopped chives or scallions on top of your Paska.

This adds a flavorful and visual touch to the cheese. Simply chop the herbs finely and sprinkle them evenly over the surface of the cheese before serving.

Chill in the refrigerator for at least 30 minutes before serving.

Cooking and shaping Ukrainian Easter cheese, also known as Paska, requires careful attention to detail and a gentle touch. The dough needs to be handled with care to prevent it from developing too much gluten, which can make the final product tough and dense.

After kneading the dough, shape it into a round or oval loaf, depending on your preference. Make sure to smooth out any bumps or irregularities, as this will help create a uniform texture and appearance.

To achieve the characteristic Paska crust, gently press the dough with your fingers in a circular motion, creating a series of concentric circles on the surface. Be careful not to push too hard, as this can cause the dough to tear.

Place the shaped Paska into a greased baking dish or mold, making sure it is centered and evenly spaced. If necessary, use a spatula to gently guide the dough into place.

Cover the Paska with plastic wrap or a damp cloth, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.

Preheat your oven to 375°F (190°C). Bake the Paska for 30-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack for at least 10-15 minutes before serving.

Finally, chill the cooled Paska in the refrigerator for at least 30 minutes before serving. This will help the cheese set and make it easier to slice. Slice the Paska into thin wedges or rounds, and serve with a dollop of sour cream, chopped fresh herbs, or other toppings as desired.