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Easter custard with milk

Custard Paskha Made with Milk

A Paskha as tender as custard, with no farmer's cheese needed. I've been making this exact Paskha for years. The price of market curd cheese skyrockets before the holiday, and the store-bought kind never tastes as good—so this is a real budget-friendly option. This amount gives me about 1.3 kg of Paskha. There's a whole Easter week ahead, so there's still time to give it a try. And there are two days left before the holiday, which is why in the photo it's still sitting in the paskha mold.

Larissa

Recipe author

Composition / ingredients

Servings:

Milk

Sour cream

500

Eggs (5-6, depending on size)

Butter (room temperature)

200

Sugar (better not to add it all at once—go by taste; 1 cup was enough for me)

300

Vanillin

Raisins (or nuts, candied fruit, dried fruit—anything you like)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 3 g

Fats 39 % 11 g

Carbohydrates 50 % 14 g

165 kcal

GI: 21 / 14 / 64

Cooking method

Step 1:

The Paskha comes together in two stages (over two days). Start by heating the milk, having first rinsed the pot with cold water. While the milk warms, beat the sour cream with the eggs. Once the milk comes to a boil, slowly pour in the sour cream mixture, stirring constantly. Turn the heat down to its lowest and don't wander far from the stove. Cook the mixture down, stirring. The time depends on the quality of your ingredients.
Step 2:

Watch closely and after a couple of minutes you'll see curds start to form; after about 10 minutes the whole mixture will have curdled. The key is not to overcook it, or the Paskha will end up like cream-of-wheat—I just taste it periodically. As soon as it reaches the right consistency, turn off the heat and let it cool for 1 hour. Then pour it into a cheesecloth-lined colander to strain; you can either drain off the whey or save it for later use.
Step 3:

Finish the first stage by hanging the cheesecloth full of curds to drain overnight. The next day, add the butter, sugar, and vanillin to the curds and mix everything thoroughly. Add the raisins at the very end. Line the paskha mold with cheesecloth and pack the mixture in. You don't need to weight it down, since there's hardly any moisture left. That's it—refrigerate it and wait for the holiday.