I have a favorite Russian dessert: chocolate-glazed farmer cheese bars (tvorozhnye syrki). They are visually similar the yogurt bars you can find in the US, but nothing like them in terms of taste!
While chocolate is my top choice, the ones with caramelized milk (dulce de leche), blueberry jam, or strawberry jam are also delicious.
When I first started reading the Book of Mormon, it felt just like eating one of these sweet treats. Today, I was reminded of that feeling during a talk. I even used it as an example of how the desire to share the gospel is like wanting to share these cheese curds (or even their recipe!). So, I'm going to share a couple of simple recipes here. Yes, there are fancier versions out there, but sometimes, simplicity is key
Chocolate-Glazed Bars with filling
This recipe makes about 4 servings of a truly indulgent treat!
Ingredients:
Farmer's cheese (NO SALT ADDED) (10-16% fat): 333.33 grams (about 11.75 oz)
Unsalted butter: 66.67 grams (about 2.35 oz or 4.5 tablespoons)
Dulce de leche (cooked/caramelized condensed milk): 66.67 grams (about 2.35 oz or 3 tablespoons). (Find it in Russia, Eastern Europen, or Latin American stores. You can also make it yourself by boiling an unopened can of sweetened condensed milk. However, please be extremely cautious if you choose this method. It involves boiling a sealed can for several hours, and there's a small but real risk of the can exploding if not done correctly,)
Powdered sugar: 66.67 grams (about 2.35 oz or 1/2 cup, packed)
Dark chocolate (60-65%): 200 grams (about 7 oz)
- White chocolate for decoration (optional)
1. First things first, make sure you have all the necessary ingredients ready to make these delicious glazed cheese curds with dulce de leche.
2. Place the farmer's cheese in a bowl, add the powdered sugar, and mix thoroughly. Melt the butter and pour it into the bowl with the farmer's cheese. Then, use a blender to process everything until smooth and uniform.
3. Melt the white chocolate over a double boiler (or in a microwave safe bowl, being careful not to burn it). Then, apply a design to the bottom of your molds with the melted white chocolate. Place them in the refrigerator for 10-15 minutes to set.
4. Chop the dark chocolate and melt it over a double boiler until it's completely smooth. Let the melted chocolate cool down a bit and thicken slightly. Then, apply the chocolate in two layers to the bottom and sides of your molds. Pop them into the refrigerator to let the chocolate set.
5. Now, spoon the cheese mixture into your chocolate-lined molds. Make sure to create a small indentation in the middle and don't fill them completely to the very top.
6. Using a pastry bag, pipe the dulce de leche into the indentations you made in the cheese mixture. Then, cover the dulce de leche filling with the remaining cheese mixture and smooth it out.
7. Pour the remaining melted chocolate over the top of each filled mold. Then, place them in the refrigerator for 2-3 hours to firm up completely. Once chilled, carefully remove them from the molds and serve!
Plain Chocolate-Glazed Bars (Classic)
Cocoa Glaze (Original)
Originally, these cheese bars were glazed with a simple coating made from cocoa, powdered sugar, and butter. To make this type of glaze, you'd heat butter with at least 82.5% fat content along with the powdered sugar, then add the cocoa, stir everything together, and blend until smooth. The ideal working temperature for this glaze is around 30 degrees Celsius (86 degrees Fahrenheit).
This glaze is best used right away!
Ingredients:
Cocoa Powder: 21 grams
Powdered Sugar: 39 grams
Unsalted Butter: 148 grams
Instructions:
Melt the butter with the powdered sugar in a small saucepan over low heat, or in a microwave-safe bowl.
Once melted, add the cocoa powder and stir to combine.
Blend the mixture with an immersion blender (or whisk vigorously) until it's smooth and uniform.
The ideal working temperature for this glaze is 30-32 degrees Celsius (86-90 degrees Fahrenheit). Use it immediately to coat your frozen cheese bars
Chocolate Glaze for Cheese Bars
Later on, fancier cheese bars started using a recipe that
combined butter with chocolate for their glaze. This glaze is
best used right away!
Ingredients:
1 part chocolate: With at least 50% cocoa content (dark or
semi-sweet)
1 part unsalted butter: At least
82.5% fat content
Instructions:
Melt the
chocolate and butter together in one bowl, mix well, and use
immediately. The ideal working temperature for this glaze is 32-35
degrees Celsius (90-95 degrees Fahrenheit).
Homemade Glazed Cheese Bars: A Detailed Recipe
Get ready to make some delicious, creamy, chocolate-covered cheese bars! This recipe gives you options for different glazes, so you can pick your favorite.
Ingredients
For the Cheese Bars:
Farmer's Cheese: 360 grams (about 12.7 oz) – either 18% fat or 0% fat
Granulated Sugar: 93 grams (grind into powdered sugar)
Vanilla Sugar (or Vanilla Extract + Sugar): 9 grams (mix and grind with the granulated sugar)
Unsalted Butter: 93 grams (about 3.3 oz or 6.5 tablespoons), 82% fat content – melted and cooled to room temperature
For the Classic GOST Glaze (Cocoa-Based):
Cocoa Powder: 21 grams
Unsalted Butter: 148 grams (about 5.2 oz or 10 tablespoons)
Powdered Sugar: 39 grams
For Another GOST Glaze (Chocolate & Butter):
Unsalted Butter: 80 grams (about 2.8 oz or 5.5 tablespoons), 82% fat content
Chocolate: 80 grams (about 2.8 oz), at least 54% cocoa content
How to Make
Making the Cheese Bars
Prepare the Farmer's Cheese:
For full-fat farmer's cheese, wrap it in a clean towel, blot it well to remove excess moisture, and let it sit for about 15 minutes.
For low-fat farmer's cheese, wrap it in a towel and place a small weight on top for a couple of hours to press out the moisture.
Combine Ingredients: In a bowl, combine the prepared farmer's cheese, the melted butter (cooled to room temperature), and the powdered sugar mixed with vanilla.
Blend until Smooth: Use a blender to process the mixture for at least 10-15 minutes until it's completely smooth and uniform.
Shape the Bars:
Lay out a sheet of plastic wrap on your counter.
Using a tablespoon, spoon out portions of the cheese mixture in two rows, leaving a few centimeters between each portion.
Cut the plastic wrap into squares. Wrap each portion of cheese mixture, shaping them into "candies" or small bars.
Freeze: Place the shaped cheese bars into the freezer for a minimum of 3 hours. They need to be completely frozen solid.
Re-freeze (Optional but Recommended): Once frozen, unwrap the cheese bars from the plastic film and put them back in the freezer. This helps them stay extra firm for glazing.
Making the Glaze
For the Classic GOST Glaze (Cocoa-Based):
Melt the butter with the powdered sugar.
Add the cocoa powder, stir, and blend for 1-2 minutes until smooth.
The ideal working temperature for this glaze is 36°C (97°F)
Glazing the Cheese Bars
Dip: Using a fork, skewer, or toothpick, quickly dip each frozen cheese bar into the prepared glaze.
Set: Lightly shake off any excess glaze and place the coated bars on parchment paper. Let the glaze set.
Final Chill: Put the glazed cheese bars back into the freezer for about an hour.
Storage: Store your finished cheese bars in the refrigerator for no more than 3 days, or in the freezer for up to a week.
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