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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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This is a recipe I got off . It is a recipe she says she got from her friend Diane. I've never tried it but I'm posting it here so I can adjust the recipe down. The original recipe calls for bakers or farmers cheese, but I can't find that here. If you use farmers cheese the recipe calls for 4 1/2 C sugar instead. Since I haven't made this times and servings are guesses. Ingredients:
5 lbs ricotta cheese |
3 cups heavy cream, whipped |
1 2/3 cups softened butter |
2 1/2 teaspoons vanilla |
1 vanilla bean |
3 3/4 cups sugar |
flavored extract (optional) or fruit, of your choice (optional) |
Directions:
1. Whip cream and set aside. Cream butter and sugar thoroughly. Slit the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the vanilla and mix well. Add the cheese and beat until mixture is smooth without any curds showing. Fold in the whipped ceam. Line a large Pascha cheese mold or clean flower pot with cheesecloth and drain mixture for a couple of days, but at least overnight. Flavor however you like using orange zest, strawberries, or other extracts.
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