Comments on: Lazy Varenyky (Fresh Cheese Lazy Dumplings)

By: Julia Volhina

Julia Volhina — Mon, 15 Aug 2011 20:20:56 +0000

Thank you for your comment, I am glad the recipe worked for you

By: Elizabeth B

Elizabeth B — Mon, 15 Aug 2011 07:39:10 +0000

Wow! It’s so awesome that you’re spreading and sharing dishes from Ukrainian Cuisine. Lazy Varenyky are definitely my favorite, and I love to have them for breakfast. If you choose low fat cheese and no extra add ons they can be quiet healthy and filling (good for dieting!).
I cooked by your recipe and they turned out amazing. View here- http://teenage-baking.blogspot.com/search/label/Ukrainian%20Culture

By: MeCooking

MeCooking — Mon, 31 Jan 2011 16:42:44 +0000

Yes, I agree that making fresh cheese yourself is cheaper and often better quality option. However I never tried to make it here in US considering that all milk here is heavily pasteurized (and very ofter doesn't even tastes like a milk), as well as some sour cream and yogurts.I was thinking on using kefir instead.BTW, cheese cloth can be used instead of paper towel or thin fabric. I think, it is the best for straining extra liquid from fresh cheese.

By: Yulia

Yulia — Sun, 30 Jan 2011 15:52:46 +0000

You can use “Friendship Dairy Farmer Cheese” or any other brand Farmer Cheese which is sold in almost every decent supermarket (no need to run around looking for a Russian or Ukrainian store), though not cheap (Pathmark has it for $3.50-3.99 for 1/2 lb). You can also make it at home if you have time in advance. One Gallon of milk yields to 2lb of cheese. That makes it 4-5 times cheaper. Take one gallon of milk. Add a 3-4 spoon full’s of (non-sweetened) yogurt or sour cream. Leave in the room temperature for 24-36 hours untill curd separates from the thrusting. Put into the heated to 300F oven in a big metal pot for about 30-40 min. When cooled down, separate the curd through a large wire mesh colander lined with a good quality paper towel (bounty or viva) or some clean thin fabric (old white son’s undershirt). Collect the thrusting in a separate pot (could be used for crapes, pancakes etc.) And you got the homemade cheese in the collander that is perfect for eating fresh, baking or making lazy dumplings 

By: MeCooking

MeCooking — Tue, 15 Dec 2009 21:18:41 +0000

You are welcome

If “dough” fills too wet you can correct it by adding a bit more flour, so it gets easier to form rolls.

By: Leigh

Leigh — Tue, 15 Dec 2009 21:02:24 +0000

I made these last night. I think they turned out ok for my first time cooking them. The tvorog I used was a bit more wet/moist than the kind you used and I forgot to add a bit of butter at the end. However, they did turn out tasty with sour cream! Spaceba!