Ukrainian Easter Cheese Recipes

EASTER CHEESE - HRUDKA

Steps:

• Crack eggs into a large saucepan and beat with a whisk. Whisk in milk, sugar, salt and cinnamon. Cook over medium-low to low heat, stirring constantly until the mixture fully forms curds and the whey separates. This will take 20 to 30 minutes. Using higher heat or failing to stir will result in a big pan of sweet scrambled eggs.
• Drain the mixture into a colander lined with several layers of cheese cloth. Use the cloth to shape into a ball and twist the top to remove excess moisture. Secure with a twist tie. Hang for several hours or overnight. I do it on the spigot of the kitchen sink (which would probably wig out the germ police, but I haven't gotten botulism in 34 years). Of course, you could let it drain initially there and then finish it overnight in the fridge suspended over a deep bowl.

EASTER BREAD, OR UKRAINIAN BABKA

Steps:

• Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
• Add in the cup of cold water and let the mixture cool.
• Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
• Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
• Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
• Then add the yeast mixture to the bowl.
• I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
• My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
• Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
• Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
• Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
• Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
• Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
• Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
• Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
• The bread will sound hollow on top when tapped & be a lovely brown.
• Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
• If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
• If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
• Cool on racks for a couple of hours ... if you can wait!

UKRAINIAN EASTER CHEESE (PASKA)

Steps:

• Combine farmer cheese, cream cheese, butter, and egg yolks in the bowl of a stand mixer fitted with a paddle attachment; mix on low speed to combine. Add sugar, vanilla extract, lemon juice, lemon zest, and orange zest; mix until Paska mixture is smooth.
• Line a sieve with dampened cheesecloth, leaving an overhang on all sides. Place over a plate that will catch any additional liquid that drains out.
• Spoon Paska mixture into cheesecloth. Fold the ends of the cheesecloth over the mixture. Cover with a plate and set a heavy weight on top.
• Chill until Paska is firm, overnight to 24 hours.
• Remove weighted plate and unfold cheesecloth ends. Use cheesecloth ends to lift Paska out. Invert onto a plate and peel away cheesecloth.

UKRAINIAN EASTER BABKA

Steps:

• Gather the ingredients.
• Scald the milk and cool it to 110 F.
• Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
• In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
• Transfer the yeast mixture to the milk-flour paste, mixing well.
• Cover with plastic wrap and let rise until light and bubbly.
• Gather the ingredients.
• In a large bowl or stand mixer, beat the egg yolks , whole eggs, and salt.
• Add 1 cup sugar and continue beating until light.
• Beat in the butter, vanilla, and lemon zest .
• Add the sponge to this mixture and mix well.
• Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
• Knead in the optional raisins.
• Cover with greased plastic wrap and let rise until doubled.
• Punch down dough, knead a few times, and let it rise again.
• Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
• Cover with greased plastic wrap and let rise until tripled.
• Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
• Heat oven to 375 F.
• Bake babkas 10 minutes.
• Then lower temperature to 325 F and bake 30 minutes.
• Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
• Remove from the oven and let stand in the pan for 10 minutes.
• Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
• If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze , letting it drip down the sides for a decorative effect.
• Serve and enjoy!

UKRAINIAN EASTER CHEESECAKE (SYRNYK)

Steps:

• MAKE THE PASTRY. In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs.
• In another bowl, mix the egg yolks, sour cream, and lemon zest. Add to the flour mixture and process or mix just until the dough holds together. Press the dough into a ball, then remove one-quarter of the dough. Wrap the two pieces separately in plastic wrap and chill for 10 minutes.
• Butter the bottom and sides of a 9 or 10 inch springform pan. Remove the larger portion of dough from the refrigerator and on a lightly floured surface, roll out to about 1/4 inch thick (see Note). Using the pan as a guide, cut a circle of dough and fit it into the bottom of the pan. Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. Seal the edges around the bottom of the pastry. Refrigerate while preparing the filling.
• Preheat oven to 350°F.
• FOR THE FILLING, place the raisins in a small bowl and cover with hot water. Let stand for a few minutes until plumped, then drain. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Add the vanilla, lemon zest and juice, and the raisins.
• In a small bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff and fold into the filling batter. Pour into the prepared pastry shell and spread evenly.
• Roll out the reserved dough on a lightly floured surface to 1/4 inch thickness and cut into 1/2 inch strips that are 9 or 10 inches long, depending on the diameter of the pan. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Crimp the edges of the pastry together to seal.
• FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar.
• Bake for 1 hour 10 minutes, until the filling is set an the crust is pale golden brown. Remove from the oven and cool on a wire rack.
• Makes 12 to 16 servings.
• NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic.
• If you use ricotta cheese in a container then drain in a strainer until liquid drains out.
• Festive Ukrainian Cooking.

UKRAINIAN EASTER CHEESE

Steps:

• Place container with milk in sink filled with hot water. Warm milk until lukewarm, add buttermilk and mix. Crush tablet and dissolve in spoon of warm water. Mix into milk mixture. Keep container in warm water. When milk sets, take a wooden spoon and cut through milk twice each way. Let stand until curds separate from the whey. Then drain in a cloth bag or strainer lined with cheesecloth. Place in a container and leave at room temperature overnight. In the morning, take out of bag and place in a bowl in the fridge. It can be left out longer for a more sour boodz. I don't know if they make rennet tablets anymore, but it does come in liquid form and I hear you can use pasteurized milk.