A small plastic Pascha cheese mold. Two sides are decorated with a Cross, while the other two sides are decorated with the Slavonic “XB.” It holds 1 lb. (0.5 kg), and the recipe for Pascha cheese which follows is included.
Pascha Cheese for Plastic Pascha Cheese Mold
½ lb. ricotta cheese 3 fl. oz. whipping cream ¾ c. sugar 5 oz. (1 stick + 2 T.) unsalted butter, softened* ⅜ t. vanilla extract
*Make sure butter is quite soft, or it will not blend well enough with the other ingredients.
In a large mixing bowl, cream butter and sugar until very light in color. Add cheese and blend well. Add whipping cream and vanilla and mix until very well blended.
It is a good idea to line the base with pieces of wax paper before putting the mold sections in. It will make it easier to remove the base from the mold when the cheese is finished. Push the tabs of the mold sections through the slots provided. Make sure the design is INSIDE. Pieces will be level when properly in place. Line Pascha mold with cheesecloth. Cheesecloth should extend over the edges of the mold. Make it as flat as possible, or you will have ridges in the finished cheese. Fill mold with the cheese mixture and place upside-down in a dish to catch the whey. Cover the cheese with the cheesecloth and plastic wrap. Place in refrigerator to drain for at least 24 hours. (I prefer to make the cheese on Great Thursday so that it is well drained and firm by Pascha.)
Remove the mold from the refrigerator. Remove the plastic wrap and undo the cheesecloth covering the bottom of the cheese. Place a serving platter over the base and carefully turn right side up. Lift the mold base off and remove the sides of the mold. Carefully remove the cheesecloth and decorate as desired.
Note: You may have more cheese than will fit in the mold. If so, you can cut slits in the ricotta carton, line with cheesecloth and drain as above.