This recipe is brilliant! Yes it is possible to make túrógombóc without túró. All you need is whole milk ricotta. The secret lies in precooking the ingredients in the microwave. The dough that is produced will have the consistency of play dough, which can be rolled into balls and will not come apart in the cooking water. The result will be perfect, tender túrógombóc! I cannot take credit for it; the method came from Andrew Wessling’s recipe site. I will still make túró, though it is no longer necessary. The amount I made was perfect for the two of us with a bowl of soup, but for bigger eaters this may be only one meal. For a larger batch, I wouldn’t use more than a couple of egg yolks; I would just replace some of the yolks with full fat sour cream.
Ricotta Cheese Balls
1 cup 12% whole milk ricotta cheese
1/4 cup cream of wheat
2 egg yolks
2 Tbsp 14% sour cream
1 tsp sugar
1 tsp melted butter
2-3 Tbsp fine dry breadcrumbs
2 Tbsp flavorless oil
• Put a pot of water to the boil.
• Combine the first five ingredients in a microwaveable bowl.
• Microwave it a few minutes, stirring every minute until the dough has a play-dough consistency. The length of time depends on the amount.
• Form six 2 inch balls with your hands. It will not be sticky.
• Drop the balls into the boiling water.
• Cook them until they float to the surface.
• In the meantime heat the oil in a large skillet on medium.
• Add the fine breadcrumbs and lightly toast them. Reduce the heat to the lowest setting to keep it warm.
• With a slotted spoon remove the balls and roll them into the toasted breadcrumbs.
• Serve immediately with a sprinkling of powdered sugar.
