Lemon and Poppy Seed Paskha

Take the butter out of the fridge in advance so it softens.

Press the tvorog (farmer's cheese) through a sieve to make it airy and lump-free. You can also use an immersion blender.

Add the butter, sour cream, and sugar to the tvorog. Mix everything until smooth.

Transfer a portion of the tvorog mixture to another bowl. Add poppy seeds to one portion, and fresh lemon zest and turmeric to the other, mixing thoroughly.

Line the inside of the paskha mold with cheesecloth (cotton or linen cloth) and spread the lemon mixture in an even layer along the sides. Leave a small amount to form the base of our paskha.

Firmly fill the center of the paskha with the tvorog and poppy seed filling, cover the base with the remaining lemon mixture, and smooth the surface.

Cover the top with the edges of the cheesecloth, place a light weight on top, and refrigerate overnight so all the whey drains and the paskha becomes firm. Periodically pour off the separated whey.