1. Completely dissolve sour cream with a little bit of milk. You may use a whisk. 2. Pour the gallon of milk and the dissolved sour cream into an oven safe pot. 3. Cover lightly with plastic wrap and set the pot in a safe place where its not too cool. 4. Very Important: Mark this day as day 1. You will cook the milk on day 3. 5. On day 3: Heat oven to 325°F Remove plastic wrap. 6. Bake in the same pot for 3 hours. 7. Remove from oven and cool for a few minutes. 8. Drain completely in cheese clothe. Squeeze water out if you have to. 9. At this point you may refrigerate this cheese in a sealed container for latter use. 10. Preheat oven for 200F for 5-10 minutes and than turn off. 11. Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap. 12. Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes). 13. This is the quick defrosting process. Let the dough rise for about 2 hours. 14. Microwave cream cheese for 45 seconds to soften. 15. With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla. 16. Take your biscuits out of the oven. 17. Note: Do not uncover all of them at once or they will dry out! 18. Very lightly flour your palms and fingers. Flatten a roll in your palms. 19. Fill with a heaping Tbsp of filling and press shut around the edges using your fingers. 20. Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch. 21. Fry several of the piroshki on both sides. 22. Cover between flippings. 23. They cook about 2 minutes or less, but be careful not to burn them. 24. You will need to watch the skillet the entire time now and may not leave. 25. Place Piroshki in a strainer or on napkins to collect excess oil. 26. They keep well in fridge for several days, But I assure you they will get eaten before then. ---------------------------------------------------------------------------
Nutrition
Ingredients
