The day before, place two 50cm square pieces of muslin on top of each other. Place your farmers cheese on top in the middle. Gather edges of muslin together until the cheese is a tight ball within. Tie muslin and place in a colander. Place colander over a bowl, place in fridge and leave overnight. This will let any liquid escape.
Heat cream in a saucepan over medium heat until hot, not boiling. Remove from heat. Whisk egg yolks, sugar and vanilla extract in a medium bowl until well combined. Pour in hot cream slowly, whisking continuously. Pour mixture back into saucepan and stir over low heat until thick, around 5 minutes. Remove custard mixture from heat and stir until cool.
Beat farmers cheese and butter until well combined and smooth. On a slow speed continue to beat and add the custard mixture, zest and almonds.
Line Pashka mould, terracotta pot or mesh strainer with two layers of muslin cloth. Spoon mixture into selected container and smooth down until flat. Cover top of Pashka with muslin edges. Place plate on top and weigh down with a large heavy can. Leave in fridge for 48 hours.
When ready, remove from muslin and place on serving dish. Serve wedges by themselves or accompanied with fresh berries or almond bread.