Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
2 hours ago, jmacnaughtan said:
I hadn't looked properly - I thought there was a base.
The most successful use I've seen with this cheese is the Café Pouchkine tvorog éclair. I think it's the only time I've had it crumbly and enjoyable.
I never had it in a preparation I'd call crumbly, other than when raw. Try it in blintzes, mixed well (even blended) with yolks and sour cream, then pan fried. It should be smooth but firm once cooked.
4 minutes ago, jmacnaughtan said:
I hadn't looked properly - I thought there was a base.
The most successful use I've seen with this cheese is the Café Pouchkine tvorog éclair. I think it's the only time I've had it crumbly and enjoyable.
I never had it in a preparation I'd call crumbly, other than raw. Try it in blintzes, mixed well (even blended) with yolks and sour cream, than pan fried. It should be smooth but firm once cooked.
