Home-Made Crème Fraiche

Submitted by Nobility_Cuisine on Sat, 06/20/2009 - 16:15.


1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk


1 clean can with a lid


Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

This sour cream is kept in a refrigerator longer than usual.

Home-Made Mascarpone Cheese

Submitted by Nobility_Cuisine on Sat, 06/13/2009 - 16:54.


1 l (1/4 gallon) whipping cream 15% fat (or 22% fat)
¼ tsp citric acid

Necessary supplies:

Possibly unexpected tools:
2 dry (!) ceramic, glass or enameled saucepans (No metallic pans!)
1 piece of clean linen fabric


Pour whipping cream into the saucepan, and heat at low heating to 75 C (170 F).
Do not overheat!

Dissolve citric acid with 1 tsp water.
Pour this sour liquid into the warm whipping cream.

Stir carefully, continuing very low heating for about 10 minutes.

Place linen folded twice over into the colander, and pour the whipping cream over it tablespoonful at a time.

Let the whey drip for about 1 - 1.5 hours (and, ideally, keep it for other dishes).
Stir sometimes.

You will have wait until it reaches the consistency of mild dough to proceed.

Afterwards, place the mix in a dry saucepan, and place it in a refrigerator.
It will thicken.


You will get about 1 lb Mascarpone from 1 liter of whipping cream.

Home-Made Yogurt

Submitted by Russian_Cuisine on Sat, 06/13/2009 - 16:13.


½ gallon milk
18 tablespoons natural plain yogurt with live bacteria


Pour the milk in a glass or enameled saucepan, and bring to boil with low heating, and boil for 30 minutes.

Let to cool until lukewarm temperature.

Pour the yogurt in another saucepan, add 2 cup warm milk, and stir until an even consistency.

Then, pour this mix in the warm milk, stir, cover with a lid, and cover with fabrics to prevent fast cooling.

Let sit for about 6 hours in a room temperature, and then keep in a refrigerator.


You can place this yogurt in separate dishes with lids, and stir with blended fresh fruit or berry pieces.


You may make up to 1 lb yogurt, then you need just 3 tbsp of ready yogurt in the beginning.


For all home-made milk products you have to preferably use organic milk because usual milk may contain antibiotics which prevent lactose bacteria working.

The advantage of making yogurt at home is that you may be confident there is nothing of thicker consistency, nor any additives.

Home-Made Ricotta

Submitted by Nobility_Cuisine on Sat, 06/06/2009 - 18:24.

Ingredients for 2 lb ricotta:

2 gal milk
2 yogurt cups with live bacteria
0.75 cup fresh-pressed lemon juice


Stir milk and yogurt together, turn heating on medium and heat until bubbles appear on the borders.

Then, turn heating off, and pour the juice over this mix (do not stir!).
Let sit for 1 hour at room temperature.

Then, put gauze folded four times into a colander, and insert the colander over a saucepan to allow the whey to drain.

Pour this warm mix into the colander, and let sit for 1 hour. Then, remove the gauze from the colander, neatly folded so as to keep the mix in the middle, tie it off at the top and hang it up over something it can drip on.

Wait for 1-2 hours until the dripping stops, and place the ready ricotta in a proper container. Keep in a refrigerator.

Egg Butter for dish decorations

Submitted by Nobility_Cuisine on Sat, 05/30/2009 - 16:21.


½ lb butter (or spread)
4 hardboiled eggs
Garlic, salt, Italian parsley, Dill, smoked ham, anchovy on taste


Peel eggs, and grate.
Grate all other ingredients.

Make puree (remove any plant bits that didn’t grate fine enough and might get stuck in teeth etc..), and whip with butter.

Make dish decorations using a confectionary bag.

Meat with Sour Cream

Submitted by Nobility_Cuisine on Sat, 02/28/2009 - 17:22.


2 lb de-boned meat
2 medium onions
2 medium carrots
1 bunch parsley greens
1 bunch Dill greens
1 bunch Coriander greens
2 garlic cloves
1-2 bay leaves
2-3 peppercorns
1 lb sour cream
Salt, ground black pepper on taste


Wash the meat, put in a sauce pan, pour hot water into the sauce pan (fill to 1” higher than the top of the meat), and bring to boil.

Remove foam, then add salt, and boil for about 25 minutes.

Peel and cut the vegetables (carrots and onions), add into the sauce-pan, and boil for about 25 more minutes.
Place parsley and half of the dill bunches into the sauce pan, then add bay leaves, and boil for about 10 more minutes.

Turn the heating off, and let cool.
Then, drain and cut the meat into 0.5-inch-sized cubes.

Cut the coriander and dill greens thinly, press the garlic cloves.
Whip the sour cream, add coriander greens and garlic, and whip together.

Stir the meat and sour cream together, let sit for about 30 minutes, and serve.

You can serve this dish with boiled vegetables, pasta, or as a standalone appetizer.

Happy Maslenitsa!

Stuffed blinis video recipe:

Chicken Liver Blintzes Pie

Submitted by Nobility_Cuisine on Sat, 10/25/2008 - 18:00.


1.25 lb chicken livers
2 large onions
2 eggs
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration


Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.
Grate the liver and onions together, then add eggs, flour, and whip together.

Fry thin pancakes of equal size out of this mix. You should have enough for 12 from these ingredients.
Separately, peel potatoes and carrots, wash, and cut into julienne cuts. Peel the onions, and cut them into small cubes.

Stir-fry the potatoes, carrots, and onions separately.

Then, assemble the pie:
Put the liver pancake on a flat dish, put a thin layer of fried onions over it, sprinkle with Mayo, put the next liver pancake over this, then a layer of fried carrots, sprinkle with Mayo, then put the next liver pancake over this, a layer of fried potatoes, and sprinkle with Mayo...

Continue until you run out of all ingredients.

Sprinkle with Mayo; decorate with boiled or canned green peas and pieces of hard-boiled eggs.

Let sit in a room temperature for 3-4 hours, cut, and serve.

Home-Made Hard Cheese

Submitted by Russian_Cuisine on Sat, 10/11/2008 - 17:21.

Ingredients for 1 lb cheese:

2 l pasteurized milk
0.5 l sour milk
4 eggs
1 tsp salt, or less
Red sweet pepper


Heat 0.5 l milk to warm (about 45 C), add 1 tbsp kefir, or sour cream, or yogurt, and let sit in a room temperature for 24 hours.
(Note: You can use 0.5 l kefir instead.)
Whip eggs and sour milk together until an even consistency of sour cream.
Bring 2 l milk to boil, and turn heating to very low.
Add the sour milk-eggs blend tablespoonful at a time, stirring the entire time.
Continue to slightly heat and stir until a transparent light-yellow liquid separates, leaving thin tvorog (akin to farmer’s cheese) pieces.
This separation takes about 7-10 minutes.

Pour everything in a collander covered with a non-colored fabric inside, and let drain. It takes about half an hour or more.
In that time, cut thinly cleaned red sweet pepper and dill greens, and mix with the wet tvorog.

Add salt (and optionally, spices), mix well.
Place the very thick tvorog in a round dish, and press with any 2-lb-weight.
After that, drain the cheese, sprinkle it with salt, put in a fabric or plastic bag, and place in a refrigerator for 1-2 hours to cool.
Then, cut into portions and eat.

The fillings may be different, on your own taste. You may try pine nuts, smoked fish, other greens, vegetables, or fresh or dried fruits – you are free to create your own experiments.
You can also use goat milk.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/04/2008 - 15:55.

Ingredients for 2:

0.5 lb ripe pumpkin without the seeds and peel
2 cup rice or millet
3 cup milk
1-2 tbsp butter (optional)
1 tbsp sugar and 1 tbsp ground nuts per serving (optional)
Raisins and dried apricots pieces on taste


Soak raisins and apricots pieces.
Boil rice or millets in ¾ gallon lightly salt water until half-readiness, then drain the grain, and put into a saucepan. Pour milk over the grain (the milk has to cover the grain). Grate the pumpkin, put it into the saucepan, mix well with grain and milk, and bring to boil.

Boil for about 25 minutes at low heating, stirring occasionally.
(Add the raisins and apricot pieces after the first 15 minutes.)
Add 1-2 tbsp butter, and let to boil for one more minute.
Serve hot, sprinkle with ground nuts and sugar.

Deli Pate

Submitted by Nobility_Cuisine on Sat, 11/03/2007 - 10:39.

1 lb veal meat
0.5 lb pork
1.5 lb bacon
1.5 tsp salt
0.5 tsp each of: dried basilica, sage, thyme, and green pepper
2 slices white bread
1 egg white
2 medium shallot onions
0.5 lb whipping cream
0.5 lb veal liver
4 tbsp butter
2 tbsp brandy
2 tbsp rum
1 garlic
1/4 lb ham
0.5lb champignons
Grated cardamom and grated ginger on taste
2 tbsp cut parsley greens


Cut all meats into thin slices and place on a large flat dish over the bacon slices.
Mix 1 tsp salt and dried spices (basilica, sage, thyme, green pepper), and sprinkle the meat with this mix.
Cut the bread into very thin slices, and place over the meat.
Blend egg white and 6 tbsp whipping cream, and pour over bread layer.
Cover dish with a lid, and keep in a refrigerator for about 12 hours.
Cut onions into small cubes.
Cut veal liver into medium cubes.
Melt 2 tbsp butter in a skillet, then put onions over this, and fry until they turn to golden.
Put veal liver in the skillet, and stir-fry for about 2 minutes together with the onions.
Remove heating.
Take the meats out of refrigerator, and grate the meats bread, and bacon together, twice.
Add brandy, rum, grated garlic, cardamom, ginger, and salt to the grated mix.
Stir well, and place into the refrigerator.
Cut ham into medium cubes, and cut champignons into slices.
Pre-heat an oven to 220 C (420 F).
Cover the bottom of the pate dish with long bacon slices.
Mix grated meats, the rest of the whipping cream, butter, parsley, and blend until an even consistency is reached.
Add shallot onions, liver, mushrooms, and ham to the mix; stir well.
Put the mix in the pate dish over the bacon slices, and cover with more bacon slices.
Cover the dish with a lid.
Place this dish in an oven-safe skillet or saucepan with hot water, and place the skillet (or saucepan) in the oven set to the lowest heating level.
Bake for about 50 minutes with 220 C (420 F) heating.
Decrease the heating to 180 C (350 F) and bake for 1 more hour.
Let cool in the oven.
To serve, cut serving slices off, and garnish them with green salad
and fresh bread.