Easter cheese with Ron's recipe
Printed From: Foods of the World Forum
Category: Europe
Forum Name: Central Europe
Forum Discription: Poland, The Czech Republic and Slovakia
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3390
Printed Date: 26 March 2026 at 21:49
Topic: Easter cheese with Ron's recipe
Posted By: africanmeat
Subject: Easter cheese with Ron's recipe
Date Posted: 24 March 2013 at 03:24
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Ron put an Easter cheese recipe:
http://foodsoftheworld.activeboards.net/vekonon-syr-starej-mamy_topic50.html" rel="nofollow - http://foodsoftheworld.activeboards.net/vekonon-syr-starej-mamy_topic50.html
It looks so good even though i don't do Easter (i do Passover ) i had to give it a try so i did.
I just changed the amount of sugar from 1/2 a cup to 3/4 cup .
it came out like a custard cheese. i found a new Dessert. with few changes i will do a great and surprising dessert .
thanks Ron.
    It had a taste like a sweet cheese i had in bologna.
 and we had it with sour cherry jam
 Yummy
------------- Ahron |
Replies:
Posted By: Margi Cintrano
Date Posted: 24 March 2013 at 03:36
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Aron, I just have to say, " phenomenal " ...
We would love to prepare, however, it is not so simple in our kitchen ... We are still figuring out, the hanging part of the process ...
Thanks so much for your marvelous pictorial;
Margaux Cintrano.
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: MarkR
Date Posted: 24 March 2013 at 05:29
Margie, I use a 5 gallon plastic bucket that I put on the counter(dogs). I hang the cheese from a wood dowel that rests across the top of the bucket. Nicely done Ahron, it is good stuff! ------------- Mark R |
Margi Cintrano wrote:Posted By: Margi Cintrano
Date Posted: 24 March 2013 at 06:17
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Aron, Filippo just studied the pictorial ... We see, now, that it is not as complicated as I originally thought ...
Happy Passover.
Thanks again.
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: HistoricFoodie
Date Posted: 24 March 2013 at 09:39
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Another great job, Ahron. I can so much see this as the finale to a Sedar, too. |
Posted By: gonefishin
Date Posted: 24 March 2013 at 10:52
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Bravo, bravo!
------------- Enjoy The Food! |
Posted By: africanmeat
Date Posted: 24 March 2013 at 13:23
thanks yup this is the plan dessert for the Sader  ------------- Ahron |
Posted By: africanmeat
Date Posted: 24 March 2013 at 13:24
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Thanks guys and girls for the good words ------------- Ahron |
Posted By: TasunkaWitko
Date Posted: 24 March 2013 at 18:59
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Ahron, my friend ~ I am flattered that you tried this, glad that you liked it, and very honoured to learn that you will be serving it as part of your Sader. My best wishes to you and your family for a blessed and happy Passover ~ Ron ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Hoser
Date Posted: 25 March 2013 at 01:54
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It is an absolutely wonderful cheese....more of a dessert cheese if you will, with the custard-like aspect to it. I made it a couple of years ago but haven't made it again....don't know why...perhaps because it's just the two of us here and it makes quite a bit of cheese. Nice worh Ahron! ------------- Go ahead...play with your food! |
Posted By: Margi Cintrano
Date Posted: 25 March 2013 at 04:51
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Aron,
Filippo was very impressed when he saw this pictorial of your´s and Ron´s ...
We are driving over to the southeast coast on the Mediterranean, to breath sea air ... However, it is on our to do list for May Holidays here ( Labor Day ) and Cinco de Mayo ...
We shall present it with a variety of marmalades and fresh fruit of the seasonal availability ... Strawberries are certain ...
FELICES PASCUAS DE LOS HEBREOS,
HAPPY PASSOVER ...
------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: africanmeat
Date Posted: 25 March 2013 at 08:31
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Margi Drive safe and have a great time------------- Ahron |
Posted By: Margi Cintrano
Date Posted: 25 March 2013 at 08:35
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Thanks Aron. I shall post a few photos for a mini feature on the regions we are visiting ... Felices Pascuas de Los Hebreos,
Happy Passover.
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: TasunkaWitko
Date Posted: 25 March 2013 at 09:58
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Margi - This is very easy. The cheese itself is prepared on a stovetop; then, it is the same as if you would use cheesecloth for ricotta or any other cheese, or for straining yogurt ~ it is pretty much the same principle.
It can be hung anywhere you have a hook or a rod hanging, using the string that you used to tie the cheesecloth. Once it is gathered into the cheesecloth, we generally hang it over the sink, or on a broomstick between two chairs:
 or anywhere that is convenient for a couple of hours. You just need a bowl below to catch the whey as the cheesecloth squeezes it out. ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date Posted: 25 March 2013 at 12:01
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Tas,
Thank you so much for your simplified instructions on the broom between 2 chairs and tie rope ...
Fil has studied the photos, and we have this on our short list for April ... It truly looks wonderful and can be combined with semi sweet fresh fruit marmalade ... and a lovely Cava or Prosecco to sip it with or Asturian Sparkling Cider would pair truly wonderfully too ...
When we prepare this, we shall do a pictorial for FOTW and provide photos of the products we used ...
LOOKS FABULOUS ... Would like to have this for San Isidro, Madrid´s Patron Saint Day, May 15th ( rabo de toro day ) ... and / or MAY 1st and 2nd; LABOR DAY in Spain ... long holiday wkend.
Thanks for your detailed assistance,
Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |
Posted By: judyvandy
Date Posted: 09 May 2013 at 11:10
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I've made a half recipe of this, and when I do, I'm able to hang the ball on my kitchen water faucet. Wouldn't try it with anything heavier. This could be a fuss-free way of doing it... (My Eastern Slovak way of making Cyrek omits the sugar and vanilla and uses about a teaspoon of salt.) ------------- Judy Vandy |
Posted By: TasunkaWitko
Date Posted: 09 May 2013 at 12:00
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Sounds like a good idea, Judy ~ thanks! Do you keep the whey for pascha (paska) or any other use? ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 09 May 2013 at 23:38
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Hi, Judy. Welcome to our little corner of the culinary world. Why don't you go up to the Members Lounge and tell us a little about yourself; favorite foods, type of cooking you prefer, and so on. |
Posted By: Margi Cintrano
Date Posted: 10 May 2013 at 14:01
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Judy,
I am a cheese a holic Mediterranean Italian and French Manhattaner based in the Iberian Peninsula ... Good idea...
Yes, please do introduce yourself in FOTW member Lounge, and welcome aboard.
Margaux Cintrano. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |