Note: We received this cheese from Brent Alderman Sterste,
whose Grandmother and Great Aunt used to make the cheese. It's a quite
different recipe from the one in our book, Home
Cheesemaking, p. 205.
father's family is Latvian and we make a sweet Easter cheese called
Paska - my aunt presses hers in a sterilized flower pot with canned
goods on top!
lbs. Farmers cheese (biezpiens), store-bought or home-made
Unsalted butter, room temperature
4 Egg yolks, hard-boiled
Egg yolks, raw (optional, but traditional)
2 1/2 c Sugar
Tbls Pure vanilla extract
Dried fruit, (optional) e.g. currants,
pineapple, glace fruits
boiled egg yolks and farmers cheese through a grinder or sieve.
butter with sugar, raw yolks, and vanilla. Beat well.
butter mixture to cheese. Mix well.
If adding fruits,
Press cheese in double layer of cheese cloth.
This can be done either by tying the ends of the cheese cloth and
placing it under a weight such as a heavy can, or by placing cheese in a
sterilized flower pot, topping with a small saucer, and pressing under a
weight. If available, one can also use a cheese mold and press, with
fairly light pressure.
Press in refrigerator for 24
hours. Unmold and slice to serve.