Syrniki (a Russian Breakfast all Foreigners Like)
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- Опубліковано 28 кві 2021
- Syrniki (a Russian Breakfast all Foreigners Like)
Here is how to make your own farmer’s cheese:
• Instant Pot Ricotta an...
See the video for how to remove enough moisture from the cheese to make it moldable. Only weigh 350g once you get the right consistency.
Makes 8-9 cakes
For the dough:
350g pressed farmer’s cheese
2 yolks + enough white to make the total be 50g
45g sugar
2g salt (3/4 tsp Diamond Crystal Kosher or a heaping 1/4 tsp table salt)
1/2 tsp vanilla extract
35g flour
35g raisins
Mix the farmer's cheese, eggs, sugar, salt and vanilla with a potato masher. Stir in the flour with a spatula. Stir in the raisins. Cover a baking sheet or cutting board with a parchment paper or foil and sprinkle with flour. Flour the counter generously, dump the mixture onto it and roll into a thick log that is 8-9 inches long (20-23cm). Cut into one inch slices and shape into cakes as shown in the video. Place onto the prepared parchment paper. Cook right away or refrigerate overnight. If refrigerating, cover loosely with plastic wrap after the first 30 minutes.
For cooking and serving:
2 tsp unsalted butter
1 Tbsp canola (or some other neutral) oil
Sour cream
Jam of your choice or maple syrup
Set a large non-stick skillet over medium heat. Add the butter and oil and wait for the butter to melt and foam. Add the syrniki. Reduce heat to low, cover and cook until brown, about 5 min. Flip, wipe the moisture on the inside of the lid, cover, and brown the other side, about 5 min. Remove to a plate and serve with sour cream and jam.
Ingredient Percentages:
Farmer’s cheese (100%), eggs (14% -- about 10% yolks and 4% whites), sugar (13%), salt (0.6%), flour (10%), raisins (10%), vanilla extract to taste
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She explains further and I am like YOU HAD ME AT CHEESECAKE
Ikr! I'm like little pancake cheesecakes for breakfast?! Why have I not heard of this before and I'd like to apply to smack the head of whoever's responsible!(?)
When I heard fried cheese cake I went straight to the store for Ingredients.
@@isaaco5679 haha! I’ve never thought our «сырники» could be something new and surprising to anyone. It’s actually making me think about all those things, which people do not respect as much as they should🙂
But then she lost me at raisins
@@nicknicht I quite like it and will definitely keep making this, and tweaking the recipe to my personal preferences!
Seeing an online cook that uses percentages made my heart melt, she really gets us home cooking nerds that yearn for an international standard.
This^
i really appreciated it to be honest!
Like the litre and the kilogramme?
@@OliverJazzz
No,like the 13%.
Every recipe is an equation and every element in it has specific role
That was really neat to learn about today
I love how you explain what signs to look out for when prepping this. This isn't just a recipe, it's generational wisdom!
Ts what Einstein ate. Definitely.
Exactly!
Breakfast cheesecake is something I both need and not need in my life...
If you do some adjustments it's quite a healthy recipe. Usually, we don't add resins. Also, you may try to replace sugar with another sweetener or don't add it at all, just salt. It shouldn't be deep-fried, just add a little oil, though. It may be backed in an oven.
@@SonyaForest you convinced me! I'm going to try it ❤ thank you!!
@@bd9328 yeah it’s actually really good even without sugar and lots of oil!! you should definitely try making them. they’re super tasty and healthy
Like so many delicious things in life 😭
It's essentially low fat cottage cheese, a couple of egg yolks and some flour.... it's actually not that unhealthy and it does make 8, with 3 being a serving so I'd be surprised if 3 plus the sour cream and jam together were more than 250 calories, and the protein in the cheese is slow digesting so it'll keep you feeling full for longer, plus protein has a caloric availability of 70% because your body has to sheer the nitrates off to store it as fat so it actually costs your body more to process it than fat or carbs, and as such won't make your blood sugar level yo-yo.
So yeah compared to usual western cheese cake that's about 300-400 a slice with most of the calories coming from fast releasing carbs in the form of refined sugar, these are actually way easier to manage weight with.
Omg perfect, you are definitely turning me onto Eastern European cuisine. I love the note about the grandma’s and math. One time at my grandma’s house I brought my kitchen scale in my bag and as she was distracted I weighed all of the ingredients for tortillas. She was utterly appalled when she saw me evenly dividing the tortilla masa into 56g portions. I nearly got a smack in the head with a wooden spoon.
I don't understand why she was appalled. Whether you use a scale to measure the ingredients, or you use your eye and experience, you're both aiming for consistency.
Also German
@@donmiller2908 With certain foods and especially certain ingredients, working strictly by grams and fixed amounts can work against you. With baking, for instance, there are loads of factors that can affect your end product, like the protein content, age and moisture level of the ingredients like flour and yeast.
With a lot of these recipes, it's therefore considered better to go for the correct "feel" rather than the exact gram weight of each ingredient - and that's probably what said Grandma was going for at least subconsciously. This is also where all those "to taste" instructions come from.
I use both methods, coincidentally, in my own cooking but when learning from a master it's often best to follow their lead :p
@@SongsOfAwkwardLove Thank you for your input. I'll keep that in mind.
My grandma rarely used a recipe for anything, even lefse. Of course, it was easy for her, though, because she'd been doing it her whole life. She could touch the lefse dough and know what it needed, and could flip the flattened mass like a pro. My mom and I failed pretty hard at that part when we tried, lol. Measurements are good to help you understand what you need when you're still learning, but Grandmas have already done all the learning, so listen to them too. :)
oh, Helen, the percentages ingedient list is a thing of beauty. I always dread having to halve or double my recipes and sometimes that backfires :D
Which is why we need algebra!
It's "baker's math" as used in breadmaking.
Yeah, when you accidentally forget one, it totally messes the whole recipe up.
Can u explain the usage of the percentages. I don’t get it lol
@@Cashcash69 basically it calculates the amount of all the other ingredients you need (by weight) as a function of the amount of cheese you use, so that you can easily make different amounts without having to do annoying proportions math on the original amounts she gave in the video
She explains things perfectly and is descriptive.
You don’t get cooking videos of this quality often
Tip: please don't throw away the whey down the drain. Collect it and use for making bread, rice, stews, braises, lemonade, etc. It's super nutritious.
Ugh. I gave some to my dogs and threw the rest away. I never considered using it for bread. I'll be sure to save it next time.
@@carolb8095 whey is literally the raw material for commercial protein powder, which people pay 💰💰💰 for
Um. Lemonade?
Yeah, i loved the video but got kinda angry when she drained it in the sink. My mamma never wastes it and uses it to knead dough. It has protein and makes the dough soft too.
i only keep it if i actually do plan on making bread sometime soon. Otherwise i have to get rid of it. But since i was little i would plan to make bread at the same time so i wouldn't have to throw the whey
Oo sirniky making them at least twice a week fast cheap and tasty. I like to make them with lemon curd gives them nice lemon flavor or with jam. One tip use semolina (krupica in our slovenian countries) to cover them instead of flour it helps hold them a lot better together and makes them crunchy.
Hvala Alex
Lemon curd replaces the eggs ni the mixture ?
@@erickonnig3021 No, eggs are absolutenir needed. It's using a paneer or fresh cheese made with lemon juice as it has a slight lemon taste. Or you can use a farmer's cheese, dried as explained in the video, and add a little spoon of grated lemon or orange zest, that gives a lot of perfume. Another possibility is to add orange flower water, or even an orange alcohol as grand marnier on the cheese well dried and smash it with the eggs as shown on the video.
Aleksander jaz sem jih zdaj naredila prvič, joj so super! Iz rikote, ne vem ali ni naša skuta premokra...Semoline oz. krupice pa ne poznam.
@@viktorija4485 Semolina je pšenični zdrob
I always marvel at how educational Helen makes her videos. It's not just instruction - it's education, on even the most subtle aspects. Wonderful job, as always!
You just wanna hit it. It's okay I do too
I know right? I always learn something new unexpectedly while watching. Like putting plastic wrap on top of sauce in a jar before putting it in the fridge so that you don't get the nasty top.
It is such a small something, that is so useful.
It's all educational until you see russians ignoring the fact that this is a huge part of other countries culture... again. Syrniki isn't a "russian" dish, it's an eastern European dish served in many countires. Including the one I'm from: Ukraine.
ominousbiscuit drop the soap
Hi from Russia! Nice to see syrniki recipe, and a good one! A few points:
It's absolutely unnecessary to bother with yolks, - just put in one whole egg.
For those who don't like raisins, they are often used here in Russia in the recipe indeed, but are absolutely optional, and lack of raisins is no excuse for not trying the recipe!
When farmer cheese is too dry, we add a bit of sour cream to the dough. The trick is to get the dough that is as wet as possible, yet doesn't spread on the skillet.
If you mix dough and leave it overnight or even for about an hour, substitute semolina for all or half of the flour, and enjoy nicer texture. The total amount of flour/semolina is to be minimized, barely enough for dough not to spread on the skillet. The numbers in the recipe look fine, but are to be tweaked if farmer cheese is too wet.
And finally, don't over-cook! I prefer 2-3 minutes each side on *medium* heat under the lid, and many don't use the lid at all, though they usually make preforms a bit thinner as well.
This is a masters class in Farmer's cheese. My family's summer goal is to try a different culture's breakfast each Sunday this coming summer. I will have to so try this at our breakfast table. Thanks for posting!
Oh! I have an easy idea for you. Typical Filipino breakfast could be something like: white rice, fried eggs, and fried spam
@@vodkamami Boring! Rice eggs and spam isn't much of a cuisine.
@@seldomsleeps oh ok but if op ever wants an easy Sunday breakfast lol it doesn't all have to be fancy shit
@@vodkamami ::: This sounds yummy. In the Philippines, would there some pickles with the rice??
This is really cool!
This is the first time I didn't need your video, Helen. My wife is Russian and she makes fabulous cyrniki every week or so. But it is so great to share with everyone else!
Сongratulations. Did she ever cooked okroshka (окрошка) to you?
@@YaderniyNadal borscht is superior tho
Her accent has a really soothing effect. It makes learning how to make these a little more easier
I was having a panic attack before watching this and this video brought me back down. The way you speak to us is incredibly calming and the content is also very informative and educational. Thank you
My mom makes these every week. I never realized how much math and chemistry this simple breakfast required. My mom is a genius.
😅 thats the reason I want you to send me some in my country
I don’t know how you popped up here, but I am glad you did.
*I like this recipe for breakfast. I'm from Korea* 😊😉
LOL! You might WANT to change your name dear! ;oP
@@DMSProduktions why does she need to do that? unnie means "older sister" from the point of younger female speaker. why would OP need to change that to cater to your ignorance?
Annyeong, unnie!
@@disgsteng6755 Hi. You are right😆 you know Korean! Thank you^^
@@Nicky.Slunsky Hi! Nice to meet you😊
You cook with love.
We see it in how gentle you handle the dough and how you brush off excess flour.
Love is the hardest ingredient in any recipe.
Beta!
ua-cam.com/video/x7lNMDWdf7A/v-deo.html😋
@@Lord_of_the_Pies huh?
This is almost ASMR worthy. Her voice makes her food shine like diamonds.
I am a therapist and worked with a child in a Russian home for 2 years. I used to eat these with this child all the time and I have lately been missing this dish! I’m so excited to use your recipe to make it at home.
looks so yummy!
Omg I didn't expect to see one of my favorite artists here - my two worlds (art and food) have collided!
crumb?? hello :]
hello crumb! yes it really does
I see u on every cooking video omg! Also good art
CRUMBN?b???????????????????
I made my family Piroshki’s one night for dinner and they ate every single one. I think Russian cuisine is one of the most under rated cuisines in the World! It’s so intricate and delicate a lot of people compare Baking to Alchemy but I would call making Russian Food magic haha
@@msolyapolya попробуйте горох заменить фасолью какая по размеру похожа. Они там фасоль вроде как не в себя поедают. Или заменить ею и горох и картошку.
Могу предложить сделать салат из вареной грудки, баночной фасоли, маринованных огурцов(думаю, можно заменить маринованным кактусом, хоть я его и не пробовал) и сухариков. В одинаковых количествах, порезанными до примерно одинаковых размеров. Майонез или ранч, сухари вмешать перед подачей, чтоб не расквасились. Когда расквасятся - можно бурито свернуть
It's way too basic, u r having romantic notions of Russian food, stop daydreaming. all they used to have was cabbage soup & meat with black rye bread. It's only now when there is no iron curtain that they have more choices
@@megsarna7429 it’s tasty though. why so judgmental? simplicity is the ultimate sophistication
@@megsarna7429 ehh actually no. even russian peasant cuisine was not as poor as you describe
@@megsarna7429 We actually no. We have a big amount of soups, porridge, oatmeal, bakery products and other. In most cases, it’s very nutritious and healthy dishes
My supermarket here in Germany had Tworog yesterday and I had to buy it to try out your recipe. Everything worked fine and the Syrniki were super delicious, thank you :D
a friend's mom (who's russian) made them for us and those were AMAZING and just if you are wondering "i bet italians would find something to say about that too" then yes i do have something to say : i want more
You are so relaxing to listen to. Thank you for sharing your knowlege
1oo% in agreement..
She talks way too much and her accent is ugly.
I had these as a kid...never knew what these pastries were called...have searched for years and HERE THEY ARE!!!!!! Thank You!!!!!
1st time I made these... blah, I used a written recipe and had no clue. They were edible. The next two times were with your instructions Helen. They were great. The 2nd time... I sort of used your measurements, give or take, with a 3rd yoke... absolutely perfect. Thank you! My Russia grandfather would be proud. My Ukrainian daughter was very satisfied.
Helen makes my food dreams come true before I have them.
Well 1 minute to midnight and I've just finished cleaning up after prepping 6 Syrniki for breakfast, to the exacting standards layed out by you Helen. Thank you for your brilliant explanation. The percentage system was so much easier than weights, and the extra detail about the texture of the mix really confirmed that I'd dried out the ricotta enough for everything else to just fall into place.
well...how did it go?!
@@royalbirb2090 I think I cooked them as they should be cooked but to be honest my family found them a little too heavy. Not sure if that was personal taste, the recipe, or what I did. I'm keen to find out by ordering them somewhere.
@@andrewdegozaru74 it's wonderful that you made them!
I think if you just made "mini" sized ones, or just divided the mix into making a couple more parts, and then when you shape the cakes, pat them also slightly shorter, they will not appear as dense.
Just have to adjust cook time in pan for less on each side a tiny bit.
Another thought is maybe the cheese was a tiny bit drier than it needed to be, even though it appeared perfect, which would make it denser.
@@pat4005 thanks for the suggestions. I may make smaller ones with a bit more moisture once again, but if I do I expect they'll be for me.
I have a question, can you please help? I’ve never made these before!! I bought quark cheese because that’s what the recipe I have called for… but it’s a really creamy cheese, not crumbly like her homemade one!! There is no way I can shape it into balls and I’m not confident that pressing it will be a good idea, since it’s creamy not crumbly! What do I do?!
Omg, we have those in México! Its a common street food for us; we call them gorditas dulces 🤩
She explains things so well. I'm thinking the lady is a teacher of some sort.
I am from Ukraine and I love syrniki - why do I watching that video? :D
I can't ignore how good that video is. What a quality of video, details and description!
You love it..... . DoN'T you find it weird that she wrote RUSSIAN RECIPE?
@@hhh-yh8wn don't get mad. Unfortunately many Ukrainians have their identity eroded, so they embrace moscovian(russian) pseudo culture
@@hhh-yh8wn syrniki are east-slavic dish, popular both in Belarus, Ukraine and Russia. So it neither correct to call the russian or ukranian. Sadly americans call whole postsoviet countries' dishes and so on as russian (even Uzbek plov sometimes
You are the first person I've noticed to ever calculate the percentages of the ingredients. And oh my god what a game changer! Thanks for teaching us this because I can use it throughout my life 😊
Lastly I love learning from you, your general demeanor/personality is so lovely xxxx
This is one of the best culinary tutorials I've ever seen. You give exactly the level of detail and explanation that I want, but your vice is so kind and welcoming that I don't feel overwhelmed. I wish that someone with your pedagogical sensibilities had been around when I was a kid to explain everything to me when my little autistic self was very confused.
This video is made in such a professional way and with the average cook in mind. I appreciate you going over all the little inconvenients you can find while making the recipe and giving a solution. This is quality content. Thank you!
I am of Lithuanian descent, and remember my grandma making these when I was young. I did make this following watching your video, using cheese I made myself. Perfect 🥰! Just like I remember. Thank you for giving me this wonderful gustatory memory.
I wish I could share the photo.
"decadence" сделало мой вечер. спасибо, вы совершенно изумительны!
Helen, I LOVE LOVE LOVE learning from you. Thank you
Gosh, this is a lovely blending of science, art, baking, and cultural experience! I especially love your soothing and kind voice! Thank you so much!
I wish I lived in Boston so I could take your classes. I’ve used your caramelized onions in French Dip sandwiches and it elevates it and sends me dreaming! You are a jewel!
It is Ukarainian cousine, not russian. That is why you heard it.
You have the best recipe videos Helen! I love how you go into every possible caveat and offer a solution.
Oh my gosh. You are such a good teacher.
I can listen to you all day you explain this dish so eloquently 😌
thank you for the CC/subtitles! I'm hard of hearing and they're so helpful ❤️ I'm excited to try this recipe!
I could listen to this lady all day long. Her accent is so soothing and pleasant to hear. ❤️
I love the preciseness of your explanation. Thank you.
WOW. I'm totally trying this next sunday! Thanks for the great video!
The overwhelming nostalgia flooding over me! I never thought to try them myself. THANK YOU!
I came to see the recipe, and got a math lesson as well. Thank you, Helen!
I love listening to you speak
I loooove your energy
You and Kenji are my favorite cooking UA-camrs
I love this! My boss is Russian and gave me some and I was in love with all Russian cooking from there on.
Love to see your channel growing through the years, you're the best.
I have never seen your videos before & not only can I not wait to make this myself but I absolutely love your personality.
I made these today, and I am fortunate enough to have a local farmer producing this 'dry' cheese (I live in Italy). These Syrniky have a lovely taste and texture. Thank you your beautiful video.
the way you speak and explain everything is just mesmerising, you had a new subscriber in the first 10 seconds🥰
so glad i found these videos!
i've been cautivated by the way you talk. so gentle and clear! omg
you're brilliant!! the perfect balance between personable, informative and approachable "science" part of baking/cooking!
They look delicious. I love that you explained how to adjust the amounts of the ingredients depending on the amount of cheese you have, not enough people who make cooking videos do that. Thank you for the great video :D
This is something I really will enjoy doing ! Thank you so much
You’re an incredible teacher!! Thank you 😊
As a non-cook, usually a recipe like this terrifies me but the way you explain each step makes it seem so easy. This looks amazing.
Thank you, a hundred times thank you. Your way of explaining things are wonderful, and is very pleasant on the ears.
this is a really good cooking video, thank you for the thorough description!
Thank you for this excellent recipe!
Thank You Helen! I made the farmer's Cheese yesterday and the Syrneki this morning. They were amazing and my Russian Grandmother and Mother would have been proud.
Thank you so much - fell in love with these while traveling in Russia in 2019. Now I can attempt to recreate these tasty treats.
This lady is straightup great
Love it when any cooking instructions are very detailed, brimmed with so many tips and tricks.
I just made these and I am in LOVE! I FINALLY got a recipe that works for me! Thank you!! I had a friend's grandma make syrniki many years ago and I have been trying to make them ever since! This recipe is the closest I have found yet! Obviously, it will never taste the same as a grandma's cooking, but it is very very close and I am quite OK with that! Thank you again!
I’m not a great cook. I’d never made yogurt or cheese. I’d never even heard of Syrniki. But I made these from start to finish with your perfect instructions and they were amazing! A repeat has even been requested. Next up your pork confit and Rillette! I just love you. Thank you.
my gosh, one of the most enlightening cooking videos that I've ever watched and followed
I love the detailed explanations. She's marvelous
Good start of the month with this recommended video. I've never seen cooking vids on Russian or Eastern European food, so this is a welcome change for me.
Check out the Life Of Boris channel. He has plenty of russian recipes, presented in a very humorous style that plays a lot on cultural stereotypes.
Oh my god Helen: this is exactly what I was looking for for years on end, asking each and every Russian I met in my life, I tasted the Syrniki since I had been into Russia years and years ago and I was looking for it since then, nobody ever was able to tell me how to make Tovorak, or Syrniki, thank you thank you so much I love your way of describing, you got me all set. I do love Russia and the Russian people and the authenticity most of them insist to keep till now, hoping they will stay Russian🙏🏽💗💗💗 sorry if they are misspelled words, probably there is: The Russian cuisine ones :-) by the way I am visually impaired, I love cooking so much, I will be one of your followers since today, your description is exceptionally detailed and you can apply it even without vision 💓
I love the percentages at the end, too!
Thank you for subtitles
When I lived in Kiev, we had syrniki several times a week. I LOVE syrniki! We always had ours with berries on the side, usually strawberries. Thank you for posting this and reminding me of this amazing breakfast dish!
It is one of the most popular dish in Lithuania. I think in other Eastern countries too... Not only in Russia... Lithuanians call it "varškėčiai". Perfect breakfast for long and lazy Sunday mornings. Love it. Peace ✌️
Brilliant, the best sirniki recipe I have seen!
This must be the most precise recipe-video I've ever seen!
Dear Ma'am
I tried this recipe. Followed your instructions blindly and it came out perfect. Thanx.
Your recipes are so perfect that no point is left to chance or guess. I'll call your recipes as engineered recipes.
It may sound weird but I plated it with Indian style Coriander chutney. It was very delicious.
Ах, какие же они красивые!!!! Прям вспомнилось как мама и бабушка их делала. Возможно решусь и сделаю творог и сырники. Спсибо
FABULOUS!!!! THANK YOU SOOOO MUCH!!!!!
The percentages for recipe is so thoughtful and just brilliant!
I love cheesecake. My favorite is less sweet and makes it's own crust also. Trying this for breakfast this morning with a few mods. Will do the whole thing later!
I like to substitute some of regular flour with semolina flour, adds some nice flavors!
Is it just semolina as it is sold or do I nee to grind it into flour?
@@VeraAnnenkova depends on how it's sold where you live. I can buy a very fine grind of semolina, if particles are discernible you probably should grind it yourself.
@@yurymol Thanks much. I live in Houston. I did not research, but I see just regular semolina, like what we used in SPb for kasha. That is certainly easy to grind it. I have experience grinding buckwheat since the kids asked for "манно-гречневая каша", если спросить их мнение. А это как раз и была каша из гречневой муки. Попробую манку в сырники.
My Russian mum uses semolina too, and we never put any sugar in it. Just the cheese, egg(s) and semolina, and some flour on top. We put a piece of butter under each cake, don't fill up the pan with oil. (The butter is sweet, the oil tastes bad with this) When on keto I use ground almond (and a pinch of konjac for moisture) and use bamboo powder for coating but it is a real challange to flip these gluten-free cakes. There is a Hungarian version of this, too: it is shaped in balls and cooked in boiled water then rolled in roasted breadcrumbs. We call it cheeseball. I prefer the Russian version and I cook like a grandma, no measures, go by the feel.
This is the most detailed recipe video I have ever seen! Amazing!
This is the BEST recipe available! Thank you
Thanks, I've tryed to made syrniki before but I totaly failed! Your recipe and detailed explanation is great. I was succesful this time!!! They are soooo delicious! Im big fan of cottage cheese, we use it a lot, in salt or sweet dishes, but I never eat syrniki before...Cheers from sLOVEnia! 🧡🙌
Great explanation, love it!
I also add golden raisins:)
If you worry about them being unhealthy,
I came up with savory version:Try not to add any sugar, add your favorite chopped herbs ( I add dill and parsley, some chives ) and serve them with whole milk plain yogurt/Greek yogurt. It’s delicious!
Herbs will make texture more dense,
But it can be adjusted;everything was explained so well!
Thank you!❤️
I love this. You’re very good at teaching. I love the videos I’ve seen so far.
This is a wonderful video, Thank you Helen, you are a great teacher!
Well, I haven’t been to Russia, but now I have had Syrniki! Thank you for your really clear, practical instructions. You provided mathematical precision, but also made it very clear what the desired consistency was for those eye-ballers out there.
I had Greek aunts from Turkey, and they cooked in that exact same way. No recipes, just “add till it’s right.” It drove my mother (Who was a pretty good cook actually but rather recipe-bound) absolutely crazy. Even today, if you look at a Turkish cookbook, you will see a lot of instructions to “add as much flour as it will take,” or “until it’s right,” or “until it reaches the consistency of an earlobe.” In the absence of a gaggle of babushka savants, there may be a few failures at first, but once you get it, you know exactly what you’re shooting for.
Not to brag, but I don’t have much patience for math, so I just mixed these up by eyeballing it. Luckily the tvorog that I can buy here is just perfect. They were delicious, though (may thr babushkas forgive me) I used blackberry preserves on them. :-)
So, initially I thought this was like a blintz and then I realized that instead of making a pancake and putting cheese into it, you just rolled cheese in flour to make the outside of the dough your pancake. Beautiful. Homemade cheese is going to take some getting used to though.. I'm also imagining trying this with cream cheese...
Syrniki don't just "look good", they are delicious food! Foreigners invariably demand to cook cheese pancakes for them. Syrniki are good together with sour cream, with jam, with condensed milk (it can be in different combinations, because sour cream goes well with ANY TASTE, making it more "beautiful and multifaceted").
Also, syrniki cheesecakes may not be sweet, but with the addition of spices, onions and herbs (a more healthy option). They are also served with sour cream.
yum-yum
@@HelenaRey I've made them, now, twice actually. Once with the raisins and once without. They were amazing and I find them superior to the blintz in all respects. As for making them with herbs and onions, I'm not sure that one appeals to me with the way they taste now; I'd have to know what herbs and what else was different in the recipe. As they are, though, we ate them with sour cream and bluberry jam. They are sweet, mildly but not as aggressively as western cheesecake. They really are just a blintz that's fried into its wrapper instead of being wrapped in a crepe. The flavor profile for the ones my mother and grandmother would make is identical, only the specific cheese and the crepe are different. My mother would use Ricotta and add lemon zest to give it the flavor that this farmer's cheese has from the start. My mother was a chef, so making the crepes was easy for her and she was like a machine at knocking them out. Where this recipe with homemade cheese makes 9 Syrneki for me, she'd use store bought cheese and crank out 40-50 of them for gatherins which I couldn't do with Syrneki unless I started making the cheese a week in advance. Still, I think that if the family I still have that used to love my mother's blintzis tasted my syrneki, they love them too.
Thank you so much for a wonderfully explained and demonstrated recipe!
Your explanations are so thorough, it makes the recipe so accessible, I'm going on a binge of your videos !