A Yummy Sirnicki Recipe
What is Sirnicki?
Sirnicki, also spelled syrniki, are sweet, cheesy Russian pancakes. I had an opportunity to make these in culinary school. They were addicting to munch on, especially when paired with a sweet compote (fruit) sauce, like blueberry.
- 2 cups farmer’s cheese
- ½ gallon organic whole milk
- ¼ cup organic distilled white vinegar
- 1 organic egg, beaten
- ½ cup all-purpose unbleached flour
- 1 tsp. Kosher salt
- 1 tsp. organic raw cane sugar
- Organic canola oil, as needed
- Measuring bowls/cups/spoons for mise en place ingredients
- Stainless steel pot
- Wooden spoon
- Frying pan
- Airtight container
- Sanitize kitchen (sanitize the kitchen (including the sink, faucets, countertops, stovetop/oven, cupboard handles, smart devices, and computer).
- Mise en place ingredients.
- Pour milk into a stainless steel pot over medium-low heat on a stovetop.
- Bring to a slight simmer. Do not boil.
- Stir constantly to prevent scorching.
- While stirring, slowly pour in the vinegar.
- The milk will begin to separate into curds and whey.
- Line a strainer with cheesecloth.
- Slowly pour the curds and whey into the cloth to collect the curds.
- Lightly press and stir the curds with a spatula to remove the liquid.
- Gather the cloth around the cheese and squeeze to remove the excess whey.
- Store in an airtight container and refrigerate.
- Beat egg.
- Mise en place ingredients.
- Combine all the ingredients in a mixing bowl.
- Heat a frying pan over medium heat on a stovetop.
- Once it is heated, coat the pan with oil.
- Scoop 2 tbsp of the mixture into the pan and press into a pancake shape.
- Do not crowd the pan.
- When the bottom turns golden brown, flip the pancake.
- Brown the other side.
- Transfer to a plate.
- Serve warm.
Making a fruit compote to drizzle over these Russian pancakes is optional but yummy.
The Versatility of Farmer’s Cheese
Here are seven ways farmer’s cheese can be used:
- A spread (on bagels, bread, or crackers).
- Topping on pasta, pizza, fruits, or salad.
- A food ingredient on a charcuterie board.
- Smoothies (this will create a creamy texture and add a source of protein).
- Melted (to create a gourmet grilled cheese sandwich or a creamy texture in pasta dishes).
- Layered as a parfait with yogurt, honey, fruits, nuts, and granola.
- Plain; by itself.
I love cheese and was excited to experience making my own from scratch in culinary school.
France is renowned for delicious and rich cheeses. It was an extraordinary experience to make authentic cheese in France at a cheesemaking class with the help of my teammates. Making farmer’s cheese was similar to how I made it in school.
I’m lactose-intolerant to most dairy dishes. But my stomach isn’t affected when I consume cheeses, yogurt, and gelato in France. A wise chef shared his speculations about why this may be.
He claimed that much of the cheese in France is made using raw milk that hasn’t been pasteurized. Furthermore, he thought the French cheeses had many more healthy bacteria because they hadn’t been killed off during pasteurization, which was named after the French scientist Louis Pasteur. He contributed significantly to the process. Yet, when it comes to cheese, the French make it without pasteurization (C. Bara, personal communication, 24 June 2023). Go figure!