tag:blogger.com,1999:blog-7864168283064539221.post2752045558133222454..comments2024-03-28T03:35:30.109-07:00Comments on Catholic Cuisine: Festive Easter Breads and Cheese: Paska and PaschaJessica Gordonhttp://www.blogger.com/profile/11490685222802748332noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7864168283064539221.post-82362001874352505932015-10-27T15:53:47.910-07:002015-10-27T15:53:47.910-07:00you can easily make your own "farmer's ch...you can easily make your own "farmer's cheese" or tvorog. try Natasha's kitchen blog. that's my standby. or make it more quickly using Olga' Flavor Factory.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-7650954029990625122013-04-19T04:25:55.877-07:002013-04-19T04:25:55.877-07:00it's not jogurt, it is something like this :)
...it's not jogurt, it is something like this :)<br />http://womanjour.ru/uploads/posts/2012-04/1334824620_1319657407_tvorog.jpg<br />it is white cheese, not sweet, very soft, made of milk <br />vhttps://www.blogger.com/profile/04271692064570362862noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-85306317321924526892012-03-02T17:22:04.602-08:002012-03-02T17:22:04.602-08:00In case anyone is still reading this...be careful ...In case anyone is still reading this...be careful when buying "Farmer's Cheese". A cheese company that sells in California grocery stores has a product called "Farmer's", but it is harder like an Edam or Havarti cheese. The kind you want for Eastern European recipes is like a firmer version of ricotta, or a softer version of feta. It is somewhat crumbly and has a unique flavor that cannot be duplicated with another cheese. It spoils easily, which is why most stores don't carry it.Irenehttps://www.blogger.com/profile/06422561441588202792noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-21405335818726605902011-04-24T07:04:38.817-07:002011-04-24T07:04:38.817-07:00I did find farmer's cheese in our grocery stor...I did find farmer's cheese in our grocery store, and it is much thicker. I often wondered about the queso, so thanks for that input. I'm still struggling to get all the extra liquid drain out. This years's mold had a concave shape. Since it's a spread and absolutely delicious, it doesn't quite matter except for presentation. I think I really need to buy a real mold and see if that makes a difference...I'm still using a flowerpot.Jennifer Gregory Millerhttps://www.blogger.com/profile/03677077951743177153noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-36839170489503372182011-04-23T17:31:29.074-07:002011-04-23T17:31:29.074-07:00I use Mexican queso fresco for farmer's cheese...I use Mexican queso fresco for farmer's cheese.Apostle to Suburbiahttps://www.blogger.com/profile/06227550684669006165noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-54676555970458222042009-04-15T16:42:00.000-07:002009-04-15T16:42:00.000-07:00Thank you for the recipe! My daughter was adopted...Thank you for the recipe! My daughter was adopted from Russia, so we will be trying Kulich (the bread) and Paskha this year on the Sunday when Orthodox Easter is celebrated. In Russia, they use the Paskha like a spread on the Kulich.<br /><br />It can be hard to find farmer's cheese; you often have to look at ethnic grocery stores. Ricotta cheese is close, but farmer's cheese is a bit more firm. Lifeway makes farmer's cheese (the same company that makes and sells kefir). I can find it sometimes in regular grocery stores near the Kefir or yogurt. Never by the cheese; I don't think the store personnel think it is cheese!Cheryl Basilehttp://www.diary-of-a-sower.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-58736446651075334672009-04-13T05:15:00.000-07:002009-04-13T05:15:00.000-07:00For the first time, I made Pascha for Easter, this...For the first time, I made Pascha for Easter, this year. It was absolutely delicious ! Thanks for the recipe. I also baked an Easter lamb, in a special terracotta mould from "Alsace", a french country from where this cake is a traditionnal one.Many thanks for your blog, very very interesting and useful<BR/>Easter blessings from FranceFrench Momnoreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-10972094728513296292009-04-10T11:09:00.000-07:002009-04-10T11:09:00.000-07:00Hi Jenn! Thank you for these great recipes. I'm go...Hi Jenn! Thank you for these great recipes. I'm going to try them both. They look so good!ADMINhttps://www.blogger.com/profile/16514196581554294499noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-89937423995392251062009-04-10T06:28:00.000-07:002009-04-10T06:28:00.000-07:00Thanks, Jenn.Thanks, Jenn.jen mackintoshhttps://www.blogger.com/profile/03342982894645134703noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-4978193330389790632009-04-10T06:16:00.000-07:002009-04-10T06:16:00.000-07:00Jen, I think I used ricotta, but large curd cottag...Jen, I think I used ricotta, but large curd cottage cheese is mainly suggested. But the step I didn't take (that isn't include in Vitz's instructions) is to rinse the cottage cheese with cold water and drain well in a fine colander. Ricotta might need to just be drained. Then take a fine mesh strainer and press the cheese through to make it finely sieved and ready to mix. I think that would have helped my molding issue.Jennifer Gregory Millerhttps://www.blogger.com/profile/03677077951743177153noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-80798461195189016482009-04-09T19:06:00.000-07:002009-04-09T19:06:00.000-07:00Jenn - what do you think "farmer's cheese" is in t...Jenn - what do you think "farmer's cheese" is in the Pascha? I'd like to try this and I actually have a cheese mold/press I use for my yogurt (to drain the whey) that I think would work...I'm just not sure what farmer's cheese is.jen mackintoshhttps://www.blogger.com/profile/03342982894645134703noreply@blogger.comtag:blogger.com,1999:blog-7864168283064539221.post-69721140555354534642009-04-09T10:32:00.000-07:002009-04-09T10:32:00.000-07:00Thank you for this! I've always wanted to try the...Thank you for this! I've always wanted to try the food from Rechenka's Eggs but didn't know a good recipe. I've always thought it would be fun to do for Divine Mercy.Rachel Mayhttps://www.blogger.com/profile/02380102765239568413noreply@blogger.com