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French Beach Cooking School

Russian Cheese (Tvorog)
1 Litre Buttermilk (regular only: do not use lowfat)
1 Large bowl, strainer, tea towel
1 Tall pot

Place the buttermilk in its unopened carton in a tall or deep pan and fill with water up to about ¾ of the carton.

Bring to a boil and simmer for at least 30 minutes.  Remove from heat, but leave carton in the water.  Set on back of stove and move on to - coffee!

Leave for minimum of 2 hours, but even better overnight!

Put strainer in bowl and lay tea towel (or cheesecloth) in strainer. Carefully open the carton and pour the contents into the tea towel.  The whey will drain through into the bowl and you will have approximately ½ pound of cheese left; let drain
20-30 minutes; scrape off towel with large spoon into container. Keep in refrigerator.  Put whey in another container in freezer which can be used for soups, gravies, sauces and anything else you might come up with - it’s loaded with vitamins!

Tvorog can be used for desserts using sugar or savoury foods adding spices or herbs.  It is especially nice in making syrniki, little Russian pancakes.

Syrniki

1 Carton tvorog 1 cup flour
2 Eggs ¼  Tsp. salt
1 tbsp.  Sugar 1 Tbsp.  olive oil

Fry in butter until browned and crisp around the edges.  Serve with soured
cream and sugar (optional); or Canadian style with maple syrup! 

Syrniki derives from the Russian word for cheese - “syr”.

Goat Cheese

1 Litre Goat Milk
¼ Cup White or cider vinegar

Pour milk into medium-sized saucepan.  Bring to almost a boil - 195 deg. You will see a skim form on the milk and then it is ready; do not LEAVE stove; turn cell phone off too!

When you see that skim, stir and pour in the vinegar and remove from heat.  Put on
back of stove and let it sit.  Good time for coffee!

Let it sit for 30 minutes; then:

Have bowl, strainer and tea towel ready; put strainer in bowl and tea towel in strainer.  Pour this carefully into the tea towel and let it drain - 2 hours is fine.  Then scrape off into another clean bowl and think of the possibilities:

Cilantro, parsley, dill, chives, garlic, basil, pepper, salt, etc.

Use the same as regular store-bought goat cheese.

TIP:  Stir about 1/3 cup into a batch of polenta as it finishes cooking; gives the polenta a silky finish and delightful flavor.