Sirnaya Paskha - Easter Cheese
2 quarts milk
1 quart sour cream
1/4 pound unsalted butter
2 egg yolks
1/2 pound powdered sugar (pounds? is this right? that is what the cookbook says)
1/2 cup candied peels
1 teaspoon vanilla
Heat milk to boiling point; add sour cream, blending slightly. Cover, turn off heat and let it stand in warm place until mixture curdles, 1 hour. Pour into jelly bag to strain well. Cream butter; add above cream cheese, sugar, egg yolks and vanilla. Beat well until smooth and creamy. Fold in candied peels. Line a mold; use a small flowerpot with a hole in the bottom; with a net, several layers of cheesecloth or a napkin. Pour cheese mixture into pot and pack tightly. Cover with ends of cheesecloth and put something heavy on top for maximum drainage. Store in refrigerator. To serve, unfold ends of cloth, invert over large serving plate, lift mold and remove cloth. Garnish with strawberries or orange slices. Traditional dessert at Easter in Russia.