Paska sirits kolac - you know, that awesome cheese spread for Paska?

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Miserissima

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First of, thank everyone for answering my questions, no matter how ig’nant they seem. Of course, I have another.

I have found a thousand and one recipes for the cheese spread that goes on the Paska bread. Some have farmers cheese, some have vanilla beans, some have sour cream, etc. **What is your **
favorite / famous recipe?

And don’t forget, I do not live so close to a place where I can just buy it. What is your best recipe (no family secrets, haha 👍 )?

I actually have a plastic mold and bought almost every trimmin’ I could think of in case I find a recipe that I can handle.

This is secon year making and, uh, last year’s wasn’t so great.

Please, again, share your knowlesge and experience in making your favorite spread.

In Christ,

Rose
 
Hi Rose…

Let’s start at the beginning… what you are calling SIRITS is something totally different.

SIRITS is a “cheese” made from boiling eggs, milk, salt, sugar and some vanilla and them wraping it in cheese clothe to drip until is forms a ball. This is a Slovak, Polish, Hungarian, Croatian and Ruszyn dish.

Kolach is the name of the stuffed pastry that is made for all the BIG holidays and holy days. It’s made of yeast dough and the filled with walnust or poppyseed or apricot or lekvar and baked.

Paska is a large loaf of bread that usually put in the basket to be blessed along with the ham and kolbassy and all the other things.

I think what you mean is a SIRNAYA PASKA which is a Russian cheese mold, made with dry cottage cheese and eggs and other goodies. This is molded in a pyramid shape and then spread on the KULICH which is the bread that baked in the coffee can with the white icing and jimmies on it.

My recipe for the SIRNAY PASKA uses 3lbs of farmers cheese or dry cottage cheese rubbed through a sieve, 6 egg yolks, 1 cup of sugar, 1 cup heavy whipping cream, 1 pound of butter, and a can of fruit cocktail.

I don’t make the KULICH but I know that St. Nicholas OCA Cathedral on Mass Ave in DC will selling them today and also on Saturday night before they bless baskets.

You could also check the Russian stores along Rockville Pike, they were selling them last year.

Oh, if you decide to make the SIRNAYA PASKA and you’re using the red plastic pyramid mold, you have to put something on the small end to keep the mixture from all draining out with the excess moisture. You also need to spray the inside with something so it will hold it’s shape when you un-mold it.

hope this helps…

mark
 
Patchunky, how did I know you were going to answer 👍

Thank you and the one I was looking for was the Sirits.
(I already have the vanilla beans in the sugar!)

Would you post here for Kolachand Sirits and or PM me the recipe?

SOON, CHRISTOS VOSKRESE!
 
Ahhh… memories…

Among this ol’ Rusyn’s earliest Pascha season memories is that of going down into the basement of the old family home and seeing the many balls of hrudka hanging to dry from the floor joists above, wrapped within their cheesecloth “cocoons.”
 
a_pilgrim said:
Ahhh… memories…

Among this ol’ Rusyn’s earliest Pascha season memories is that of going down into the basement of the old family home and seeing the many balls of hrudka hanging to dry from the floor joists above, wrapped within their cheesecloth “cocoons.”
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We used to hang ours outside on the clothes line and had to chase the birds away because they kept attacking the cheese cloth for loose strings for their nests.

Still like the hrudka better than the sirnaya paska that I make every year… just can’t get used to eating the cottage cheese…
 
Hrudka is also made by some Ukies as well (I make it every year). I also make a baked syrnyk using farmer’s cheese, eggs and butter and put it in a baking dish and slice it when it is baked.

I have moved to the non-cooked cheese pascha (using hard-boiled egg yolks) using a recipe I have in the old Ukrainian Women’s Association of Canada cookbook from the 60s or 70s. The molds I have are from Kyiv, smaller pyramid-shaped molds with “XB” on one side and a cross on the other. To make sure the cheese pascha sets up for the trip to church to get blessed I put it in the freezer overnight to make sure it is firm. We have goats, and cheese pascha made with fresh goat milk is like no other.

As far as cheese spread, there is a white farmer’s cheese (brinza) can put beet relish on. The beet relish is another necessary element of the pasok, and it is good on kovbasa, cheeses, whatever. And then there’s kyyyyyyyshhhhhka…😃
 
Diak said:
As far as cheese spread, there is a white farmer’s cheese (brinza) can put beet relish on. The beet relish is another necessary element of the pasok, and it is good on kovbasa, cheeses, whatever. And then there’s kyyyyyyyshhhhhka…😃
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Hi FDR!

What I know as brinza is made from sheep’s milk that’s been strained over pine branches. It’s made by the shepherds in Slovakia during the summer. They make a dish of drop dumplings (halushky) and then cover it with a mixture of brinza and sour cream and then pour fried bacon bits and grease over it:thumbsup:

You can feel your arteries clog with every bite:thumbsup:
 
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