Syrniki (a Russian Breakfast all Foreigners Like)

Summary by Krater

This video explains how to make authentic Russian farmer's cheese at home and use it to cook syrniki, small pan-fried cheesecakes. It covers precise ingredient ratios, moisture control for the cheese, and dough consistency to ensure a delicate crust and a moist interior.

From the video

Answers: How do I make syrniki without them falling apart?

• syrniki recipe
• making farmer's cheese
• draining farmer's cheese
• dough consistency for syrniki
• ratio of egg yolks to whites
• cooking syrniki

Ingredients

• 350g pressed and chilled farmer's cheese
• 35g egg yolks
• 15g egg white
• 45g sugar
• 2g salt
• 1/2 tsp vanilla extract
• 35g all-purpose flour
• 35g golden raisins
• 2 tsp butter
• 1 tbsp neutral oil

What it concludes

• Whole milk farmer's cheese should be used rather than low fat milk.
• Excess moisture in farmer's cheese can be removed quickly by pressing it between paper towels and foil under a heavy pot for 5 minutes.
• Using more egg yolks than whites produces a richer, creamier texture in syrniki.
• Using a potato masher is the best way to smooth out the cheese without liquefying it, unlike a food processor or mixer.
• Chilling shaped syrniki overnight firms them up and makes them easier to cook.