Pashka

1 pound cottage cheese
half pound of butter
1 cup of sugar
4 egg yolks*
Vanilla
1 pound on fruit and almonds (optional)

Put Cottage cheese though fine sieve.

In another bowl cream butter, sugar, and egg yolks together until sugar dissolves.

Next add your vanilla and slowy add cottage cheese. Set mixure aside.

Line a flower pot** with cheesecloth, pour in mixture, then put the rest of the cheesecloth over the top. Put a small board and a two pound wieght on top and refrigerate for twenty four hours. Remove and serve.

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Editor's note:

Thank you for sharing your recipe Katrina - it sounds rich and delicious! I've added a couple of suggestions below. - Betsy

*Tip for working using raw egg yolks in recipes
Source: American Egg Board

Cooking Egg Yolks for Use in Recipes – Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, Hollandaise sauce, Caesar salad dressing, chilled souffles, chiffons, mousses and other recipes calling for raw egg yolks. The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe.

**use a new, unglazed, terra cotta pot (if unsure if pot is food-safe, line with plastic wrap.