Chefs have revealed one important subtlety of preparing the perfect syrniki.
Experienced cooks remember this nuance, so their syrniki are always even, do not fall apart and do not settle after being transferred to a plate.
Approximately 80% of success is the correct preparation of cottage cheese. This product is the basis of the dish, so you need to pay special attention to it.
Chefs recommend using cottage cheese from a village if possible. It always makes excellent syrniki.
But you can also find a decent brand of cottage cheese in the store. If it is liquid, then you must remove excess moisture before cooking. The cottage cheese is wrapped in gauze, and then the liquid is squeezed out.
In addition, the cottage cheese must be rubbed through a sieve. Without this action, ideal syrniki will not turn out.
If the product is dry, you don't need much flour. For 1 kg of fermented milk product you need about 80 g (2 heaped tbsp and 1 level tbsp).
