Homemade butter is genuine, all-natural butter that smells like real cream and has the same rich creamy flavor — and it's easy to make at home, even living in an ordinary city apartment. The main advantage of homemade butter is its natural composition without vegetable fats, emulsifiers, colorings or preservatives, and a significantly more pronounced creamy flavor compared with most store-bought versions. All you need is cream — homemade or store-bought, at least 33% fat — and a pinch of salt if you like. Pour heavy cream into the bowl of a mixer or blender and whip at medium speed: first you get an airy whipped cream, then the mass begins to "separate" into butter and buttermilk. Once the butter forms, drain it from the buttermilk, rinse in cold water until the water runs clear and shape into a block. Proportions for 500 ml of cream inside.
Cottage cheese pancakes with raisins and nuts in the oven are one of the favorite breakfast options for many people. Firstly, cottage cheese is a healthy product, rich in protein and calcium, essential for the human body.
Homemade ghee — also known as clarified butter — is a wonderfully versatile cooking fat made by gently melting regular butter to remove the milk solids and water. The result is a deeply nutty, golden, completely pure butter fat that's perfect for high-heat cooking, stirring into porridge, baking and traditional Indian dishes (where it's a kitchen essential). Ghee keeps far longer than regular butter — up to a year in the fridge or 6 months at room temperature — because it contains no milk proteins to spoil. Place high-quality butter (82.5% fat or higher) in a heavy-bottomed pan, melt over the lowest heat for 30-40 minutes, skimming foam, until transparent and golden. Proportions and tips inside.
Sweet vanilla syrniki (Russian cottage cheese pancakes) on the stovetop are a wonderful wholesome breakfast for the whole family — at once filling, tasty and very nourishing. Syrniki are one of the most beloved dishes of Russian and Ukrainian cuisine, and with the right technique they come out fluffy, tender inside and with a golden crust outside. The main secrets of perfect syrniki are the right curd cheese (not too wet), minimal flour in the mix (so they don't get tough), a pinch of vanilla for aroma and an obligatory frying on a properly heated pan. Push the curd cheese through a sieve or blitz in a blender until smooth, add an egg, sugar, vanilla, a pinch of salt and a little flour or semolina. Mix thoroughly into a pliable mass. With damp hands form round patties, coat in flour and fry on a hot oiled pan for 2-3 minutes per side until golden. Proportions for 500 g of curd cheese inside.
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