William Pokhlebkin

Milk mokanka

Preparation info
    • Difficulty

      Easy

Appears in
Ethnic Cuisines of our People
Ethnic Cuisines of our People

By William Pokhlebkin

Published 1978

  • About

This can be served as an hors-d’oeuvre or as a cold main course, with potatoes and cucumbers or with pancakes. The ingredients are usually fresh white cheese, milk, sour cream and buttermilk in a ratio of four parts cheese to two parts milk to one part sour cream to one part buttermilk.

Ingredients

  • 500 g (1 lb) curd cheese
  • 250 ml (8

Method

Combine the cheese with the milk, sour cream and the buttermilk; mix until it acquires the consistency of double cream. Add the salt. Serve with boiled potatoes cut into small pieces, dill and chopped spring onions.