To make the syrniki hold their shape better, amateur cooks often have to add a lot of flour and eggs to the curd mass.
The end result is a tasty, but not entirely “correct” dish.
Due to the abundance of flour and egg components, the result is more like cottage cheese pancakes than syrniki.
This dish is not soft, tender or airy.
How to prepare the curd mass so that the syrniki retain their shape, but at the same time are not “forgotten” by the flour? A meat grinder will come to the aid of the housewife!
The essence of a culinary life hack
The cottage cheese must be chopped so that it becomes a homogeneous, not crumbly mass.
To do this, simply pass the fermented milk product through a meat grinder.
The result will be a paste, for half a kilo of which only one egg is enough. And you don’t have to add flour at all. But if you still need a bulk product, then you should limit yourself to 0.5-1 tbsp.
It will be very easy for the cook to make syrniki from the resulting base. The curd "washers" will remain whole and will be very tender.
Earlier we told you why you should add soda to cheesecakes.
