Home Made Cheese with Walnuts

Submitted by Russian_Cuisine on Sat, 11/30/2013 - 16:54.

This is easy to boil a cheese, it takes for about 5 minutes, but it should to drip after that for about 3 hours, and then it should sit under a weight in a refrigerator overnight.

Ingredients for 300 g (11.5 oz) fresh cheese:

1 l (1/4 G) whole milk
200 g (7 oz) sour cream with 15% fat
3 egg
1 tbsp coarse seasalt
70 g (2.5 oz) peeled walnuts
1 sauce-pan, volume 2 L (½ G)
1 piece of a gauze, 1m x 1m (1 yard x 1 yard)
1 bowl , volume 2 L (½ G)
1 large cup, ½ L (1 Lb) volume with a boiled water
round bowl, 400 — 500 ml (1 Lb) volume
weight 3 — 4 Lb (1.5 — 2 Kg)

Put the walnuts into a bowl, pour a boiling water over them, let to sit for about 2-3 minutes, and dry them out.

Remove skins, and chop.

Blend the eggs and sour cream together, until a consistency turns even.

Pour a milk into a sauce-pan, sprinkle with a salt, and bring to boil.

Pour the egg-sour cream mix into the boiling milk by thin string, stirring all the time.

Turn the heating to low, and boil for about 3-4 minutes, while the milk mix divides to harder flakes, and whey.

Put the walnuts into the boiling mix.

Fold the gauze 2-4-times.

Cover the 2 L bowl with the folded gauze, and pour the boiled mix into the bowl.

Connect the gauze's ends, and let the wey to drip for about 3 hours, then press as strong as you can by hands to drip more whey.

Put the cheese in gauze into a round bowl, covered with 5 or more paper towels.

Put the weight over cheese top and gauze, and place the bowl into a refrigerator overnight.

To serve, remove gauze, turn, and slice as you like on a board.

Home Made Tomato Sauce

Submitted by Russian_Cuisine on Sat, 06/15/2013 - 19:02.


5 parts tomatoes
1 part sweet red peppers
1 part zuccini
1 part eggplants
1 part apples
1 tsp vinegar
Salt, ground black peppercorns, ground red pepper,ground gloves, and pressed garlic on your taste


Wash and drain all vegetables and the apples.

Grate the tomatoes, zuccini, and eggplants.

Peel and grate the sweet peppers and apples.

Put into a thick-bottom sauce-pan, and simmer for 30-40 minutes.

Stir to avoid burning.

Pour the spices, stir, and let to simmer for 5 more minutes.

Turn the heating off.

Blend until you get an almost even consistency.

Pour the vinegar, stir well.

The sauce is ready.

You can serve it warm or cold.

Green Adjica

Submitted by Nobility_Cuisine on Sat, 12/01/2012 - 09:38.


1 lb (450 g) green sweet pepper
1 lb (450 h) green hot pepper
½ lb (230 g) dill greens
½ lb (230 g) parsley greens
½ lb (230 g) cilantro greens
1/3 lb (150 g) celery
3 garlic cloves
1 tbsp ground coriander
Salt and vinegar on your taste


Remove the stalks and seeds from the peppers.

Grate the peppers, greens, and garlic together.

Repeat if you like for a more even consistency.

Add the spices and vinegar, stir well.

Put in jars, cover with lids, and keep in a refrigerator, or in another cold place.

Cold Prepared Tomato Adjica

Submitted by Nobility_Cuisine on Sat, 11/10/2012 - 16:19.


6 lb tomatoes
2 lb sweet red peppers
1 lb peeled garlic
1/3 lb hot red peppers
1/2 cup salt
3 tbsp sugar
0.5 cup mixed spices: ground coriander, ground dill seeds, Khmeli-suneli


Peel and grate all the vegetables, and mix well.

Add the salt and sugar, then let sit overnight in a refrigerator.

Then, drain the extra liquid (juices), place in glass cans, and cover with lids.

Keep in a refrigerator.

Use as a salsa.

Note: This is a famous Russian Caucasian spice mix good as a dip for all meat and seafood dishes.

Stuffed Red Sweet Pepper Halves

Submitted by Russian_Cuisine on Sat, 10/27/2012 - 13:17.

1 lb ground meat
3 large red sweet peppers
6 large dried black prunes, pitted
1 tbsp tomato sauce or salsa
6 cheese slices
Chop the prunes.

Mix the ground meat, chopped prunes, tomato sauce, and salt.

Stir-fry the mix on low-medium heating for about 20-25 minutes, or until the meat is ready (turns gray colored).

Cut the peppers in halves lengthwise, remove the stalk and seeds.

Pre-heat an oven to 370-390 F.

Stuff each half of a pepper with the prepared meat.

Cover with cheese slices.

Sprinkle a baking sheet with 1 tbsp vegetable oil.

Place them on the baking sheet, and bake for about 10-15 minutes, or until the cheese melts.

Serve hot with a rye bread.


Submitted by Russian_Cuisine on Sat, 10/20/2012 - 14:20.


2 lb sweet red peppers
0.5 lb hot red peppers
1 lb peeled garlic
3/4 cup thinly ground salt
0.5 cup mix of spices: ground coriander, dill seeds, khmeli-suneli


Peel the peppers: remove stalks and seeds.

Grate them 3 times with the peeled garlic cloves.

Grate the dill and coriander seeds thinly.

Stir all ingredients but salt together, and mix until you get an even consistency.

Then, add the salt and stir-in evenly.


This is a famous Russian Caucasian vegetables-and-spices mix good as a dip for all meat dishes.

There are variations with tomatoes very popular too.

Home-Made Plain Greek Yogurt

Submitted by Russian_Cuisine on Sat, 10/06/2012 - 17:58.

1/4 gallon (1 L) milk
5.5 oz (150 ml)  plain yogurt (Activia, Greek, or some other live bacteria)
Pre-heat the milk to 104 F (40 C).

Put the yogurt in a thermos, stir with 1 cup of warm milk thoroughly, then pour all of the milk in the thermos,
and stir well.

Cover, and let sit for about 6 – 8 hours.

Uncover, and let cool to room temperature, and then cool in a refrigerator.

Note: Do not shake while cooling!

Then, cover the colander with 3 layers of gauze, or with a tight, clean fabric.

Pour into a colander.

Let it drip for about 3 – 5 hours into a deep dish.

Note: Use the whey (be about 16 fl oz) for cooking, drinking, or for creating cosmetics.

Stir the thick fresh Greek yogurt to an even consistency.

Eat it, or use it for cooking, or place it in a refrigerator under a lid.

You can use 5.5 oz fresh yogurt for creating the next yogurt serving.

Super-fast Salt Cucumbers

Submitted by Russian_Cuisine on Sat, 09/01/2012 - 16:31.


1-1.5 lb pickles or small cucumbers
1-3 garlic clove
1/2 - 2/3 tbsp fine ground salt
3-5 dill stalks


Wash the cucumbers, remove the tips, and cut lengthwise into 2 or 4 parts, then put them into a deep dish.

Cut the garlic cloves into thin slices, cut the dill stalks into small-to-medium parts, add to the cucumber.

Pour the salt on top, and stir well by hand to mix the salt and garlic evenly between the cucumber parts.

Then put everything in the dish into a plastic bag, press it to remove the air, and roll the end tightly,

Let sit for about 1 hour at room temperature.

Then, the cucumbers are ready to serve.


You can keep the leftovers in a refrigerator, or in a can with a lid.

You can add the vegetable oil-vinegar-sugar mix on your taste, this would provide a different flavor.

Jar Pickled Deli Tomatoes

Submitted by Russian_Cuisine on Sat, 08/04/2012 - 15:48.


24 oz (650 – 700 g) tomatoes
2 tbsp 9% vinegar
2 tsp salt
5 tsp sugar
3 dill stalks for pickles
0.5 tsp mustard seeds
5 -7 black peppercorns
1 garlic clove
1 bay leaf

1 1L volume jar
1 lid


Wash the tomatoes, remove stalks if they are still in, and cut with a fork in a circle around the stalk spot.

Wash a can thoroughly, drain.

Put the chopped garlic clove, 1-2 dill stalks, mustard seeds, peppercorns, and bay leaf into the jar.

Put the tomatoes into the jar, and cover with the dill stalks.

Bring 1 L water to boil in a sauce-pan.

Pour the boiling water into the jar, and let sit for about 15 minutes.

Meanwhile, in another, small sauce-pan, bring some more water to boil and boil the lid in it.

Then, pour the water from the jar back into the larger sauce-pan, add the salt, sugar, and vinegar, and bring to boil.

Pour into the jar with the tomatoes, cover with a lid, and seal the lid tightly.

Set the can upside down, cover with a thick towel and let cool to room temperature.

Keep in a dark, cool place.

The winters in Russia are very long and cold, so there are a lot of methods to keep the vegetables and vitamins in the food during these seasons.

Brined vegetables in jars are one of these methods.

Varenets, a recipe from 1905

Submitted by Russian_Cuisine on Sat, 07/07/2012 - 14:24.


47 fl oz (1300 ml) whole milk
12 fl.oz (325 ml) heavy whipping cream
0.5 cup sour cream
1 tbsp sugar
1 egg yolk, fresh


Mix the milk and whipping cream, and pour it in a oven-safe dish.

Pre-heat an oven to 390-400 F (200 C).

Boil the milk-cream mix in the oven, stirring every 10 minutes, until the volume decreases by a third

Cool to lukewarm temperature.

Whip the sour cream, sugar, and egg yolk to an even consistency.

Pour in the milk-cream mix, and whip together to an almost even consistency.

Pour into portion-sized jars with lids, cover with lids (just put them on, so a bit of air can pass), and put into warm (100 F, or 40 C) oven, or in a yogurt-maker.

Let sit warm for about 3.5 hour, then take the cans out and seal the lids.

Put in a refrigerator for 1 hour, and the varenets is ready.

You can keep them in a refrigerator for up to a week.

It should be a very thick and tasty dairy product.