AI-generated image
Túrókrém
Túrókrém: whipped Hungarian curd cheese cream with vanilla and lemon zest
Hungarian kitchens use túró, a crumbly fresh curd cheese, for everything from noodles to pastries, and túrókrém is its simplest breakfast form: túró beaten with sour cream, sugar, vanilla and lemon zest into a light, fluffy cream. It is spread on bread or kalács, eaten with fresh berries, or spooned onto pancakes. The mistake is beating crumbly túró straight in a bowl and ending up with a grainy cream; push it through a sieve or blitz it first. Chef's tip: túró is acid-set and contains no rennet; if you can't find it, drained cottage cheese or quark works, but blend cottage cheese until completely smooth.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz túró or quark
- 3 ½ oz sour cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon zestfinely grated
- 5 ½ oz fresh berries (optional)to serve
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Press 14 oz túró or quark through a fine sieve into a bowl with the back of a spoon, or blitz it in a food processor for 30 seconds, until smooth.
Step 2: Add 3 ½ oz sour cream, 3 tbsp icing sugar, 1 tsp vanilla extract and 1 tsp lemon zest and beat with a whisk for 2 minutes, until light and fluffy.
Step 3: Taste and add a little more sugar or lemon if you like. Chill for at least 10 minutes.
Step 4: Serve spread on bread (gluten-free if needed) or in bowls with 5 ½ oz fresh berries. Keeps covered in the fridge for 2 days.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 12 g
- Carbs
- 14 g
- Fat
- 9 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does túrókrém take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour cream?
- Greek yoghurt, same amount.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Bsissa
A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.
Tunisian
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Doi chira
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Bangladeshi