Sweet Cheese Spread for Kulich ~ Seernaya Paska

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends called Paska.

We also make this yummy cheese spread to spread on this Easter Bread!


Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)

Seernaya Paska


18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.


If I had a nifty mold like this one I would press the cheese into it and let it drain overnight. When you take the mold off you will have a great defined decoration on the Cheese with the traditional XB and a cross.

So far no one in my family has one of these so ours looks like a dome because of the sieve we use to drain it in like in the photo at the top of the post. You could use a flower pot and get more of a domed effect. I’ll have to make it this year and take some photos of the paska in a nicer shape. Here’s an older wooden version of a mold.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

About Ellenhttp://I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

21 thoughts on “Sweet Cheese Spread for Kulich ~ Seernaya Paska

  1. Lovely blog!

    How beautiful your bread is, and thank you for educating me ~ I didn’t know the technique or details of how to serve this bread. Yours looks absolutely delicious!

    I sieve the yolks when making stuffed eggs ~ it takes a little time, but is so worth it! I imagine it makes the sweet cheese as smooth as can be. I want to try this soon.

    Thank you so much for sharing this! xo~m.

  2. I am so fascinated by this bread and the cheese. My husband and I are of Polish descent, and I’ll make the usual cheese babka for our Easter breakfast, along with the other traditional foods that will go to church to be blessed next Saturday morning. I’m sure it will become a post. 🙂 Thank you so much for sharing this. I appreciate all of the work that went on to produce such lovely and meaningful results…Nancy

  3. Years ago we did a project with our Jaycee chapter that was Easter breads from the different countries. As I recall, yours was very good. Love your bread — it is pretty (if you can call a bread pretty) . . . and the eggs around it! Thanks for sharing.

  4. This not only looks delicious, but reading about it and seeing how you make it is just fascinating! What a lovely tradition. Thanks SO much for sharing it with us…

    Happy Foodie Friday!


    Sheila 🙂

  5. I love the history behind the cheese spread! And it looks delicious! I’ll have to watch out for a mold before I dare it. I’m not good with pastries or anything requiring more than one equipment. LOL

  6. That was very interesting! My husband is of Ukrainian ancestry, and he makes his Babka and rugelach.
    I must contact Nancy to find out her recipe…
    Thank you for sharing..it is lovely!

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