Pashka

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1. 1Step 1: The day before, place two 50cm square pieces of muslin on top of each other. Place the farmers cheese in the middle. Gather the edges of the muslin together until the cheese forms a tight ball. Tie the muslin and place it in a colander. Set the colander over a bowl, place in the fridge, and leave overnight to let any liquid escape.
2. 2Step 2: Heat the cream in a saucepan over medium heat until hot, not boiling. Remove from heat. In a medium bowl, whisk the egg yolks, sugar, and vanilla extract until well combined. Slowly pour the hot cream into the egg mixture, whisking continuously. Pour the mixture back into the saucepan and stir over low heat until thick, about 5 minutes. Remove the custard from heat and stir until cool.
3. 3Step 3: Beat the farmers cheese and butter until well combined and smooth. On slow speed, continue beating and add the custard mixture, zests, and almonds.
4. 4Step 4: Line a Pashka mould, terracotta pot, or mesh strainer with two layers of muslin cloth. Spoon the mixture into the chosen container and smooth the top. Cover the top with the muslin edges. Place a plate on top and weigh it down with a large heavy can. Leave in the fridge for 48 hours.
5. 5Step 5: When ready, remove from the muslin and place on a serving dish. Serve wedges by themselves or with fresh berries or almond bread.