Imported from Instagram
Homemade Cream Cheese from Ryazhenka
A delicate creamy dessert resembling mascarpone, made from ryazhenka by draining off the whey. It can be used for cheesecakes, cake creams, and paskha; the leftover whey can be used to make pancakes.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 4% ryazhenka (It is best to use ryazhenka with 4% fat content; the quantity is not specified in the source.)
Steps
- 1
Pour the ryazhenka onto a clean cloth or cheesecloth placed over a container to collect the whey.
- 2
Leave the ryazhenka to drain until morning. During this time, the whey will drain off and the thick mixture will turn into delicate cream cheese.
- 3
Use the finished cream cheese for cheesecakes, cake creams, paskha, and other desserts.
- 4
The whey left after draining can be used to make pancakes.
Notes
The post states that one portion yields approximately 400 g of finished dessert, but the quantity of ryazhenka is not specified. The draining time is given as “until morning,” without an exact number of hours.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →