Back to Ukrainian Cheese Blintzes All Reviews for Ukrainian Cheese Blintzes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 cheese-blintzes-mslb7062.jpg

Ingredients Ingredient Checklist 2 (213-gram or 15.03-ounce) packages farmer’s cheese, or one recipe Homemade Cottage Cheese 4 large eggs 1 1/4 cup all-purpose flour, plus more for hands 3 tablespoons sugar 1/2 teaspoon coarse salt 1 teaspoon baking soda Dash of white vinegar 1 cup raisins 2 tablespoon canola oil Confectioners’ sugar (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 cheese-blintzes-mslb7062.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

cheese-blintzes-mslb7062.jpg

cheese-blintzes-mslb7062.jpg

Ingredients

Ingredients

  • 2 (213-gram or 15.03-ounce) packages farmer’s cheese, or one recipe Homemade Cottage Cheese 4 large eggs 1 1/4 cup all-purpose flour, plus more for hands 3 tablespoons sugar 1/2 teaspoon coarse salt 1 teaspoon baking soda Dash of white vinegar 1 cup raisins 2 tablespoon canola oil Confectioners’ sugar (optional)

Directions

In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar, and salt. Place baking soda in a small bowl and add vinegar; mixture will fizz. Add baking soda mixture to bowl with cheese mixture. Using a hand-held electric mixer, mix until firm and solid. Stir in raisins.

Place remaining 1/2 cup flour in a small, shallow dish. Working in batches (about four at a time), scoop out cheese mixture using a tablespoon, and, using floured hands, form into a 2 1/4-inch ball. Roll ball in flour mixture and pat using your hands to form a patty shape and remove excess flour.

Heat canola oil in a large nonstick skillet over medium heat; add patties and cook until golden brown, turning once, about 6 minutes per side. Transfer to a plate and dust with confectioners’ sugar, if desired. Let stand for 5 minutes before serving.

Reviews (3)

 Add Rating & Review     38 Ratings   5 star values:        32    4 star values:        2    3 star values:        4    2 star values:        0    1 star values:        0

Reviews (3)

Add Rating & Review     38 Ratings   5 star values:        32    4 star values:        2    3 star values:        4    2 star values:        0    1 star values:        0

Add Rating & Review

38 Ratings 5 star values: 32 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

38 Ratings 5 star values: 32 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

38 Ratings 5 star values: 32 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

  • 5 star values: 32 4 star values: 2 3 star values: 4 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       12/30/2011   Homemade Polish Farmer's Cheese con't. You may need to wait 5 or 10 minutes. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer's Cheese. The liquid is the whey. Some people keep the whey and drink it. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator. Hope this helps. ~Henryk  

Martha Stewart Member     Rating: Unrated       12/30/2011   Homemade Polish Farmer's Cheese Ingredients 1 gallon whole milk 1 pinch salt 1 large lemon, juiced Directions Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle.  

Martha Stewart Member     Rating: Unrated       12/21/2011   Please HELP me... the recipe for the Homemade Farmer's Cheese for this recipe (they don't sell it at my grocery!)... I love this ... being able to "communicate" with Martha & staff... want to make this, but need to make the cheese!

    Martha Stewart Member

    Rating: Unrated 12/30/2011

Homemade Polish Farmer’s Cheese con’t. You may need to wait 5 or 10 minutes. Line a sieve or colander with a cheesecloth, and pour the milk through the cloth to catch the curds. What is left in the cheesecloth is the Farmer’s Cheese. The liquid is the whey. Some people keep the whey and drink it. Gather the cloth around the cheese, and squeeze out as much of the whey as you can. Wrap in plastic, or place in an airtight container. Store in the refrigerator. Hope this helps. ~Henryk

Rating: Unrated

Homemade Polish Farmer’s Cheese Ingredients 1 gallon whole milk 1 pinch salt 1 large lemon, juiced Directions Pour the milk into a large pot, and stir in a pinch of salt. Bring to a boil over medium heat, stirring occasionally to prevent the milk from scorching on the bottom of the pot. When the milk begins to boil (small bubbles will first appear at the edges), turn off the heat. Stir lemon juice into the milk, and the milk will curdle.

Rating: Unrated 12/21/2011

Please HELP me… the recipe for the Homemade Farmer’s Cheese for this recipe (they don’t sell it at my grocery!)… I love this … being able to “communicate” with Martha & staff… want to make this, but need to make the cheese!

All Reviews for Ukrainian Cheese Blintzes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Ukrainian Cheese Blintzes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest