No. 3209 — Red Paskha from Baked Milk
English historical translation of Molokhovets recipe No. 3209 from the 1901 Russian cookbook, retaining original methods and measures.
Pour 3 bottles milk into an earthenware pot and leave in a hot oven until reduced and reddish brown, repeatedly pushing the surface skin down into the milk.
Let cool to lukewarm, stir in 4 glasses of the freshest sour cream and leave to sour. Then curdle in a gently heated oven or at the edge of a stove for an hour.
When the whey separates, pour without stirring into a napkin and hang in the icehouse until drained. Rub the curds through a sieve, add salt to taste and mix with 3 fresh eggs.
Transfer to a mould, press and keep cold. The author says the paskha should be returned to the icehouse after every serving.