Making homemade tvorog is a rewarding process that allows you to control the texture and freshness of your cheese. Traditionally, tvorog was made by culturing soured milk in a warm spot for several days. Once the milk had thickened and separated, the curds would be gently baked at a low temperature, and the whey would be drained off. This slow method yields a rich, tangy tvorog.

Today, you can significantly hasten this process using common kitchen ingredients like vinegar, buttermilk, or yogurt, completing it in less than an hour! Here’s a quick method:

1. To make Tvorog, heat one gallon of whole milk to 180°F (82°C) in a large pot, stirring frequently to prevent scorching.
2. Once the milk reaches temperature, slowly stir in 1/2 cup of white distilled vinegar. You will notice the whey (the clear liquid) begin to separate from the solid curds almost immediately.
3. Carefully drain the curds through a cheesecloth-lined colander, allowing all the liquid whey to drip away. You can reserve the whey for other baking projects, as it adds moisture and tang.
4. Gather the cheesecloth tightly around the curds and gently press out any remaining liquid. The resulting tvorog will be ready to use!
5. Store your homemade tvorog in an airtight container in the refrigerator for up to one week.

Tvorog is a unique Russian cheese, very similar to farmer’s cheese, known for its fine, crumbly curd texture. The absolute best substitute for either farmer’s cheese or tvorog is small-curd cottage cheese. To ensure it mimics tvorog’s consistency and doesn’t make your Syrniki watery, it’s crucial to first rinse and thoroughly drain the cottage cheese. Place it in a fine-mesh sieve or cheesecloth and press out as much liquid as possible. After draining, weigh out the amount needed for your recipe.

Tip: If you only have large-curd cottage cheese on hand, don’t worry! Simply place the well-drained cottage cheese in a bowl and beat it with a hand mixer or a fork for a few minutes. This will break up the larger curds, resulting in a smoother, finer texture much closer to traditional tvorog, perfect for your Syrniki.

Making homemade Syrniki is a joyful and easy cooking experience, especially with this simple cheese pancakes recipe (Syrniki Recept). Since traditional Russian Syrniki Pancakes are made with small-curd cheese (Tvorogom), ensure you have all your ingredients ready before you begin.

1. Pre-heat approximately 1/2 cup of cooking oil (such as vegetable or sunflower oil) in a small wok or a heavy-bottomed skillet over medium-low heat. Using a wok helps conserve oil and minimize splatter.
2. Meanwhile, in a mixing bowl, combine the farmer’s cheese (Tvorog), eggs, flour, sugar, and salt. Mix thoroughly with a whisk or fork until all ingredients are well incorporated and form a cohesive, slightly sticky dough. Avoid overmixing.
3. Using a 1-inch Cookie Scoop, portion out uniform amounts of the pancake batter onto a lightly floured cutting board or work surface.
4. Gently dust the tops of the scooped dough with a little more flour and then carefully flatten each piece into a disk, about 1/2 to 3/4 inch thick. Aim for consistent thickness for even cooking.
5. Working in batches of 4-5 pancakes (to avoid overcrowding the pan), fry the Syrniki for 2-3 minutes per side. Cook until they are beautifully golden brown and crisp on the outside, and cooked through in the center.
6. Once cooked, use a slotted spoon to transfer the Syrniki to a plate lined with paper towels to drain any excess oil.
7. Serve your delicious Syrniki warm, traditionally topped with sour cream or your favorite fruit jam.

Cook’s Tip: Always fry the delicate cheese pancake dough over medium-low heat. This ensures the cakes cook thoroughly to the center without burning the exterior, resulting in that perfect crispy-on-the-outside, creamy-on-the-inside texture.

No store-bought fruit jam on hand? No problem! You can whip up a quick and delightful homemade raspberry sauce that perfectly complements your Syrniki. It’s incredibly simple and uses just two ingredients.

Simply mix together equal amounts of fresh or frozen raspberries and granulated sugar in a bowl. For example, if you use 1 cup of raspberries, add 1 cup of sugar. Gently mash the berries with a fork to help release their juices, then allow the mixture to sit at room temperature for about 15-30 minutes, or until the natural fruit juices have fully released and the sugar has dissolved, forming a syrupy sauce. Store any leftover sauce in an airtight container in the fridge.

Note: This versatile homemade fruit sauce recipe works wonderfully with other berries like currants, blackberries, and even blueberries. For a warmer, slightly thicker sauce, you can gently heat the mixture in a saucepan until it simmers, then cool it before serving. It’s a fantastic, fresh alternative to traditional jam!

Finding farmer’s cheese or tvorog might require a trip to a specialty store, but it’s becoming more widely available. Syrniki can certainly be made with ricotta if cottage cheese or farmer’s cheese is unavailable, though the texture will be slightly different. Farmer’s cheese, or its Eastern European equivalent, tvorog, is typically sold at European or international markets, specialty grocery stores, and sometimes even larger wholesale grocery stores like Restaurant Depot. Look for labels that say “premium white cheese,” “Tvorog,” or simply “farmer’s cheese.” Many health food stores or gourmet markets also stock variations of fresh curd cheese that would work well for this recipe.

A traditional Ukrainian Syrniki recipe is undeniably best served with a generous dollop of cold, tangy sour cream (smetana). The creamy, slightly tart sour cream provides a perfect balance to the sweet and savory cheese pancakes. However, the topping possibilities are endless and can be customized to your preference! Other popular accompaniments include:

• Softened butter, melting into the warm pancakes.
• A dusting of powdered sugar for an elegant finish.
• Fresh fruit, such as vibrant blueberries, raspberries, or sliced strawberries, adding a burst of freshness.
• A variety of fruit jams (Varenya), from classic strawberry to tart cherry.
• Homemade raspberry sauce (see instructions above for a quick recipe!).
• A drizzle of golden honey or maple syrup for extra sweetness.

Experiment with different combinations to discover your favorite way to enjoy these versatile cheese pancakes!

Unlike large, fluffy buttermilk pancakes, Russian Breakfast Syrniki are typically smaller and thicker. To achieve the best results while minimizing oil usage and splatter, choose a Wok Pan or a small, deep skillet for frying. The sloped sides and smaller bottom circumference of a wok pan are ideal because they concentrate the oil, creating a deeper frying effect with significantly less oil than a flat skillet would require. This means you get a beautifully crisp, evenly fried Syrniki without the excessive greasiness, almost like deep-frying but with much less oil. This method helps the Syrniki cook thoroughly and develop that desirable golden crust.

Absolutely! While Eastern Europeans traditionally love to use vanilla sugar to impart a delicate vanilla flavor, here in the United States, vanilla extract works just as effectively. You can easily substitute vanilla sugar with either a pinch of pure vanillin powder (a very concentrated form of vanilla flavoring) or a teaspoon of good quality vanilla extract for a more pronounced and aromatic sweetness. Vanilla adds a wonderful warmth and depth to the cheese pancakes, enhancing their overall flavor profile.

One of the great advantages of Russian cheese pancakes is how quickly they cook! Because the cheese curds are much finer and cook faster than, for instance, shredded cheese, the insides of Syrniki become tender relatively quickly. Each pancake typically requires only about 2 to 3 minutes of cooking per side. This rapid cooking time makes them perfect for a fast breakfast or brunch.

Tip: For uniformly cooked Syrniki, especially when using a 1-inch cookie scoop for portioning, aim for approximately 3 minutes per side over medium-low heat. This ensures a beautifully golden exterior and a perfectly cooked interior.

Cooked Syrniki are wonderful for meal prepping! These delicious cheese pancakes can be stored in an airtight container in the refrigerator for up to 5 days. For best freshness and to prevent them from souring, it’s always a good idea to check the date on your farmer’s cheese or cottage cheese before cooking. If you find yourself with more leftovers than you’ll consume within a few days, Syrniki also freeze exceptionally well, offering a convenient option for future meals.

Yes, Syrniki are incredibly freezer-friendly, both before and after cooking, making them a fantastic make-ahead option!

To freeze raw Syrniki:

Prepare the dough and shape the Syrniki as directed, using a cookie scoop for consistent size. Then, dust each shaped pancake generously with flour and gently flatten them into disks. Layer the raw pancakes between sheets of freezer parchment paper to prevent sticking, and place them into a gallon-sized freezer bag or an airtight freezer-safe container. They can be kept frozen for up to 3 months.

Reheating instructions for frozen raw Syrniki: There’s no need to thaw! Simply deep fry them in oil straight from the freezer over medium-low heat until they are golden brown and thoroughly cooked through.

To freeze cooked Syrniki:

Allow the cooked Syrniki to cool completely to room temperature. Then, place them in an airtight food container or a freezer bag, separating layers with parchment paper if stacking. Keep frozen for up to 3 months. Thaw completely in the refrigerator before reheating.

Reheating instructions for frozen cooked Syrniki: For best results, bake them in a preheated oven at 350°F (175°C) for 7-8 minutes, or until they are crisp and heated through. You can also microwave individual Syrniki in 30-second intervals until hot, though this method may not yield the same crispness.

Absolutely! For those with gluten sensitivities or dietary restrictions, Syrniki can indeed be made gluten-free without sacrificing taste or texture. While traditional recipes often use all-purpose flour or even farina (semolina) for binding, you can easily adapt this recipe.

To make gluten-free Syrniki, simply replace the wheat flour with a suitable gluten-free starch or flour blend that acts as a binder for the cheese pancake batter. Excellent options include tapioca flour, potato starch, or cornstarch. These starches help to bind the ingredients together, ensuring the Syrniki hold their shape while cooking and maintain a delightful texture. Just ensure your chosen gluten-free flour or starch is one that works well in pancake-like recipes for optimal results. So, yes, a delicious and authentic Syrniki experience is entirely possible, gluten-free!

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  Preheat 1/2 cup of cooking oil in a small wok or deep skillet over medium-low heat. Meanwhile, in a mixing bowl, combine the farmer’s cheese, eggs, flour, sugar, and salt. Mix thoroughly with a whisk or fork until well combined into a cohesive dough.
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  Using a 1-inch cookie scoop, portion the dough onto a lightly floured surface. Dust the tops with a little flour and gently flatten each piece into a disk, about 1/2 to 3/4 inch thick.
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  Fry Syrniki in batches of five (or as many as comfortably fit without crowding the pan) for 2-3 minutes per side until beautifully golden brown and crisp on the outside, and cooked through in the center.
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  Once cooked, transfer the Syrniki to a plate lined with paper towels to drain any excess oil before serving warm. Enjoy!

Nutrition per serving