Paskha, Creamy (Another Way)

Ingredients

• bottle fresh milk
• bottle thick cream
• raw eggs
• salt
• sugar and lemon zest (optional)

Instructions

1. Boil 2 bottles milk once, cool to lukewarm, stir in 1 bottle thick cream; leave in a warm room to clabber (not over-sour).
2. Set in a slack oven until whey separates; drain the curd in a napkin hung in a cold larder.
3. Salt to taste, mix in 2 raw eggs (double if too sour), optionally sugar and lemon zest; pack in a wet napkin in the mold and press.