Milk

Ingredients:

½ gallon milk
18 tablespoons natural plain yogurt with live bacteria

Method:

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.

Ingredients for 2 lb ricotta:

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

Method:

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.

Ingredients:

1 l milk
2-3 tbsp sour cream

Method:

Bring milk to boil, and pour the boiling milk in a thermos.
Let sit overnight.

Then, pour the milk from the thermos into a glass jar, and let cool to 40 C (104 F).

Pour half of the glass in a separate dish, stir thoroughly with sour cream, and then pour back into the glass jar.

Let sit at room temperature for 2 – 3 hours.
Ryazhenka is ready.

Then, keep in a refrigerator.

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).

Ingredients:

1 small bottle mayonnaise
3 eggs
100g cheese
3 apples
1 large white onion

Note:
Adjust the amount of mayonnaise covering each layer to your own taste.

Method:

Boil the eggs.

While the eggs boil, cut the onion into small pieces, put into a saucepan, and cover with boiling water for a little bit.

Drain the onion cubes, put onto a plate as a layer and dab with mayonnaise.

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Ingredients:

0.5 lb raisins
4 eggs
0.5 cup flour
1 pack vanilla sugar or vanilla on taste
1.5 tsp baking mix
0.2 tsp baking soda
2/3 cup flour
0.25 lb peeled and crushed walnuts

For the cream:

1 lb non-skim sour cream
0.5 cup sugar

Method:

Wash raisins, and soak for about 10 minutes in hot water, then drain.

Blend raisins, eggs, sugar, and vanilla together, until an even consistency.

Ingredients:

For the dough:

100g sugar
1 cup sour cream
2 eggs
Half a teaspoon baking soda with equal part vinegar
1 cup flour
2 tbsp butter

For the filling:

0.5 kg tvorog (or 1 lb dry farmer’s cheese or Greek-style yogurt)
3 eggs
100g or 0.25 lb sugar
1 tbsp cream of wheat

For the sprinkles on top:

2 tbsp sugar powder or any icing

Method:

Ingredients for 2:

¼ lb boiled, baked or canned tuna, or other sea fish
¼ lb hard cheese
¼ lb apple
2 tbsp Mayonnaise
1 tbsp orange juice
1 tsp mustard
1 tbsp whipping cream
1 tomato
1 cucumber
1 lemon
Green salad leaves, black olives, and greens for decoration

Method:

Cut the tuna and cheese into small cubes.

Cut the apples into thin strips, or grate.

Blend together Mayo, whipping cream, orange juice, and mustard.

Ingredients:

¼ lb rice
1/5 lb cheese
1 egg

For filling:

4 hard-boiled eggs
2 tbsp butter or margarine
Pinch of salt

Method:

Steam the rice.
Cool to room temperature, mix with ground cheese and one fresh egg.
Cover the baking sheet with a waxing paper, place the rice-egg-cheese mix evenly over it.

Pre-heat an oven to 380 F (180 C), and place the baking sheet in the oven for 7-10 minutes.