Syrniki 2.0 (easy and freezable)

Ingredients

• 860 g Farmer's Cheese (drained, Friendship brand (salted) – weigh after pressing)
• 2 whole + 2 yolks Eggs (total weight ~136 g (16 % of cheese weight))
• to taste Granulated Sugar (added with vanilla for sweetness; amount not specified in video)
• unspecified Vanilla Extract (added with sugar; amount not given in video)
• 86 g Unbleached All-Purpose Flour (folded in gently; 10 % of cheese weight)
• 86 g Golden Raisins (folded in with flour; 10 % of cheese weight)
• 1/4 tsp (optional) Salt (only needed if using unsalted cheese such as Lifeway)
• as needed Vegetable Oil (for oiling hands and for skillet cooking)
• enough to coat skillet bottom Butter (combined with oil for frying)
• as needed Additional All-Purpose Flour (for dusting cerniki before frying)

Instructions

1. Drain the Farmer's Cheese

   Line a baking sheet with two layers of parchment paper, then place two layers of thick paper towels, a sheet of foil, and a heavy cast‑iron pot on top. Spread the two packages of farmer's cheese on the towels, cover with another set of towels, foil, and the pot. Set a timer for 10 minutes and press gently.

   Time: PT10M

2. Check Cheese Consistency

   After 10 minutes, remove the press. The cheese should be moldable, not crumbly, with a thin wet ring around it. If it feels too dry, add a little water and mash until smooth.

   Time: PT2M

3. Weigh the Drained Cheese

   Zero out the scale and weigh the drained cheese. For the video, two packages yielded 860 g.

   Time: PT1M

4. Measure Eggs

   Zero the scale again and weigh the eggs. Use two whole eggs plus two yolks (≈136 g total, 16 % of cheese weight). Adjust with extra egg white or remove excess yolk if needed.

   Time: PT2M

5. Combine Cheese, Eggs, Sugar, and Vanilla

   Add the drained cheese to a large mixing bowl. Add the measured eggs, sugar, and vanilla extract. Mash everything together with a potato masher until the mixture is uniform and no longer stiff.

   Time: PT5M

6. Add Flour and Raisins

   Fold in 86 g unbleached all‑purpose flour and 86 g golden raisins using a flexible spatula until just combined.

   Time: PT3M

7. Shape the Cerniki

   Line a board or baking sheet with plastic wrap or parchment. Oil your hands with vegetable oil. Scoop roughly 70 g of the mixture (about the size of a golf ball) and roll it into a smooth ball, then gently press to a 3/4‑inch thick disc. Repeat until all mixture is shaped. Keep tops flat; use an oiled measuring cup to smooth if needed.

   Time: PT15M

8. Pre‑Freeze or Refrigerate

   If cooking within a couple of days, place the discs on a tray, cover loosely with plastic, and refrigerate for 1 hour. For longer storage, freeze them solid (about 2 hours), then transfer to a single layer in a freezer bag.

   Time: PT5M

9. Prepare for Cooking

   When ready to cook, move frozen discs to the fridge the night before or let them sit at room temperature for 2 hours to thaw. Heat a stainless steel skillet over medium‑low heat and add enough vegetable oil and butter to just coat the bottom.

   Time: PT5M

10. Dust with Flour

    Lightly coat each cernik with a thin layer of flour, shaking off excess.

    Time: PT2M

11. Cook the Cerniki

    Place the flour‑coated cerniki in the hot skillet, cover, and set a timer for 5 minutes. After 5 minutes, uncover, increase heat slightly if they are not golden, and flip using tongs and a spatula. Cook the other side uncovered for another 5 minutes until brown.

    Time: PT10M

12. Rest and Serve

    Transfer cooked cerniki to a plate and let them rest for 5 minutes. Serve plain or with sour cream and jam.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Farmer's Cheese: Lifeway farmer's cheese (drain more water), Drained ricotta
• Instead of Eggs: Additional egg whites if short on yolks
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Vanilla Extract: Almond extract
• Instead of Unbleached All-Purpose Flour: Whole‑wheat flour
• Instead of Golden Raisins: Dried cranberries, Sultanas
• Instead of Salt: Kosher salt
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Butter: Margarine
• Instead of Additional All-Purpose Flour: Cornstarch

Equipment Needed

• Digital Kitchen Scale
• Mixing Bowl
• Potato Masher
• Flexible Spatula
• Parchment Paper
• Paper Towels (thick, absorbent)
• Aluminum Foil
• Heavy Cast‑Iron Pot (or any heavy pot)
• Cutting Board or Freezer‑Safe Sheet
• Stainless Steel Skillet
• Tongs
• Flat Measuring Cup (for flattening) (optional)
• Freezer Bag (optional)
• Cup for Oil (optional)

Critical Steps — Do Not Skip

• Properly draining the farmer's cheese to achieve the right moisture level.
• Mashing the cheese‑egg mixture by hand; never use a food processor.
• Oiling hands and shaping the patties without over‑working the batter.
• Cooking covered on low heat for the first 5 minutes to avoid a rubbery texture.

Chef Tips from the Video

• Use a heavy cast‑iron pot for pressing the cheese; its weight provides even pressure.
• A potato masher works wonders for incorporating eggs without over‑mixing.
• Dust the shaped cerniki with flour just before frying to keep the crust light.
• For extra flavor, serve with a dollop of sour cream mixed with a touch of honey.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 2 months; keep in a single layer freezer bag.

Room temperature: Not recommended; may become soggy.

Make-Ahead Tips

• Freeze shaped cerniki in a single layer before bagging for easy portioning.
• Transfer frozen cerniki to the fridge the night before cooking to ensure even thawing.
• If you forget to refrigerate, let frozen cerniki sit at room temperature for 2 hours before cooking.

Frequently Asked Questions