Скачать или смотреть Syrniki 2.0 (easy and freezable)

Syrniki 2.0 (easy and freezable)

00:00 Intro
00:58 Brands of farmer’s cheese
01:44 Press the cheese
03:34 Make syrniki dough
06:03 Shape syrniki
07:33 Refrigerate or freeze
08:15 Cook syrniki

Salt:
If you use unsalted farmer’s cheese, add 0.6% of salt by weight of cheese (careful, when doing math — it’s not 6%!) For two 1-pound packages of Lifeway (roughly 700g after pressing), that’s 1.5 tsp of Diamond Crystal Kosher salt or 3/4 tsp of table salt.

Pressing the cheese:
Line a rimmed baking sheet with 2 layers of paper towels, spread out 2 pounds (about 900g) of farmer’s cheese in a circle. Top with 2 layers of paper towels, foil, and a heavy pot. Wait 10 min. The cheese should be moldable, but neither sticky, nor crumbly. If using the Lifeway brand, you’ll need to repeat this procedure one more time with new towels.

For 16 syrniki:
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860g pressed farmer’s cheese (100%) (that’s 2 pressed packages of Friendship brand)
136g eggs (2 large eggs + 2 large yolks) (16%)
128g granulated sugar (15%)
1.5 tsp DCK or 3/4 tsp Table salt (0.6%) — only add if using unsalted cheese
1.5 tsp vanilla extract
86g unbleached all-purpose flour (10%)
86g golden raisins (10%)

In a large bowl, combine the cheese, eggs, sugar, salt (if using), and vanilla extract, and mash with a potato masher until homogeneous. With a flexible spatula, fold in the flour and the raisins.

To shape:
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Pour about 2 Tbsp vegetable oil into a little cup. Line a baking sheet or board with parchment or plastic. Oil your hands, pick up roughly 70g of the cheese mixture, shape into a ball, and press gently into a disk that is 3/4 inch thick (2cm). Place on the prepared baking sheet. Repeat with the rest of the cheese mixture, oiling your hands before each ball.


To store:
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You can cook syrniki right away, but they’ll be easier to dredge and flip in the skillet if you refrigerate them overnight. Put the baking sheet in the fridge for an hour and then cover with plastic until ready to cook. You can store them in the fridge for up to 2 days. For longer storage, place the baking sheet in the freezer for 2 hours, then move syrniki into a freezer bag and store in the freezer for up to 3 months. To defrost before cooking, either put them in the fridge overnight or leave at room temperature for 2 hours.

To cook:
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Dredge syrniki in flour, shaking off as much as possible to leave a barely noticeable layer.

Set a skillet over medium-low heat. Add enough vegetable oil and butter to just cover the bottom of the skillet. Wait for the butter foam to subside and quiet down. Swirl the skillet periodically so that the butter doesn’t splatter. Add syrniki, cover, and cook for 5 minutes or until the bottoms are brown. Flip using both tongs and spatula and cook uncovered for 5 minutes or until the bottoms are brown. Let rest for 5 minutes and serve with sour cream and jam or maple syrup.

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