Recipe

Pashka

Name: Pashka
Prep time: 10 min
Cook time: 5 min
Total time: 40 min
Yield: 8 servings
Ingredients: 8 ½ cups whole milk; ⅓ cup lemon juice; 1 teaspoon salt (Optional)

A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first ended up loving it! This is a fail-safe recipe in our household, I have made it time and time again. To cheese or not to cheese...that is never the question!

Prep 10mCook 5mTotal 15mServes 8

Ingredients

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Instructions

1
Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
2
Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
3
Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

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