While living in France last year I noticed how different diary products are there compared to those I was used to in Russia. Especially it's true for cottage cheese which is so common and widely used in Russia and almost absent in French food stores.
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Первая фотка такая вкусная!
ReplyDeleteда, на ней чистая правда)
ReplyDeletesono bellisssime I'm going to make them, I like ricotta and can buy it from the farmer who has a shop
ReplyDeletethat's great! I think ricotta is a good choice. It's really very close to cottage cheese in its texture, I'm sure syrniki will taste great with it. Please let me know how it goes!
ReplyDeleteit works it works also with ricotta, I added only 2 tbsp of flour,cooked them in my iron skillet, fantastic with vanilla sugar and lemon zest
ReplyDeletethank youuuuuuuuuu
you are awesome!!! great thanks for sharing this tip
ReplyDeletei'll now try them with ricotta myself!
Mmm...sounds very good. The dumpling you mentioned sounds good to. I have somethings to try next time we have pancakes or even dumplings. Thanks for sharing.
ReplyDeleteWelcome! I'll make sure to share the dumplings as well, as soon as I'll make them :-)
ReplyDeletei made the syrniki as i saw them on jamie oliver's site and then i realized that recipe came from you! thanks a lot for this. do you find the need to drain the cottage cheese? have you tried making them with farmer's cheese (as other recipes seem to require)? any difference? i couldn't find farmer's cheese yesterday so went with the cottage cheese and actually it's almost exactly as i remember having them...
ReplyDeleteThank you so much! That was so great to see your post about syrniki :-)
ReplyDeleteI tried them with many kinds of cheese. I'd say, you need to drain the cheese if it is too moist. The one I used here (on the photo above) is OK, you don't need to drain it. If the cheese has liquid separating from the curd then it is better to drain and consider adding 1 more tbs of flour to the recipe.
Most of all I like them with the cheese like the one in this recipe. I guess that's just my habbit:-). The moister the cheese you use the more dense they become. I like them airy as they come out if the cheese is quite dry. You might also want to try ricotta. One of the readers used it in the recipe and said it came out really good.
thanks a lot maria! i'm looking over your older posts and i think i'm now going to be a regular here. :) and thanks a lot for visiting my blog!
ReplyDeleteGreat to hear that! Thanks again. You are so welcome :-)
ReplyDelete