Perfect Ukrainian syrnyky made easy: Avoid 3 common mistakes

'Wet' cheese

If the cheese contains too much moisture or too many eggs, syrnyky will fall apart and remain runny inside. Press the cheese through a cloth if it’s very wet.

The optimal fat content of the cheese is 5–9%. If the cheese is grainy, it’s better to pass it through a sieve. Coat the syrnyky in a thin layer of flour to help them hold their shape in the pan.

Homemade cheese usually tastes better than store-bought, but may require mashing. Avoid ultra-pasteurized cheeses with additives, as they are often too wet.

Too much flour

Many add excessive flour to fix runny dough, which results in cakey syrnyky rather than soft ones.

Typically, 1–2 tablespoons of flour per 500 g of cheese are enough, but the exact amount depends on the cheese’s moisture. If it’s wet, press it or add a bit of semolina instead of pouring in lots of flour.

Low pan temperature

Syrnyky often stick or fall apart if the pan isn’t hot enough. Without sufficient heat, they won’t develop a nice golden crust.

Tips to avoid this:

• Preheat the pan to medium heat before placing syrnyky on it
• Add a little oil for an evenly heated surface
• After placing the syrnyky, fry them on medium heat for 2–3 minutes to form a crust, then reduce the heat to cook through

Syrnyky recipe

Ingredients:

• 1 kg quark or cottage cheese
• 1 egg
• 100 g flour or semolina
• 100 g sugar
• Pinch of salt
• Vanilla (optional)

Instructions:

Mix all ingredients. Fry in a pan until golden brown on both sides.

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