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1
Completely dissolve sour cream with a little bit of milk. You may use a whisk.
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2
Pour the gallon of milk and the dissolved sour cream into an oven safe pot.
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3
Cover lightly with plastic wrap and set the pot in a safe place where its not too cool.
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4
Very Important: Mark this day as day 1. You will cook the milk on day 3.
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5
On day 3: Heat oven to 325u00b0F Remove plastic wrap.
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6
Bake in the same pot for 3 hours.
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7
Remove from oven and cool for a few minutes.
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8
Drain completely in cheese clothe. Squeeze water out if you have to.
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9
At this point you may refrigerate this cheese in a sealed container for latter use.
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10
Preheat oven for 200F for 5-10 minutes and than turn off.
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11
Meanwhile place frozen rolls on a cookie sheet and cover with plastic wrap.
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12
Place in the warm oven. (If the oven is too hot, leave the door open for no more than 5 minutes).
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13
This is the quick defrosting process. Let the dough rise for about 2 hours.
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14
Microwave cream cheese for 45 seconds to soften.
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15
With a large spoon, mix together your prepared cheese, condensed milk, whipped cream, cream cheese, and vanilla.
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16
Take your biscuits out of the oven.
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17
Note: Do not uncover all of them at once or they will dry out!
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18
Very lightly flour your palms and fingers. Flatten a roll in your palms.
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19
Fill with a heaping Tbsp of filling and press shut around the edges using your fingers.
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20
Heat oil in a deep skillet on medium heat. The oil should rise about 1/4 to 1/2 inch.
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21
Fry several of the piroshki on both sides.
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22
Cover between flippings.
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23
They cook about 2 minutes or less, but be careful not to burn them.
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24
You will need to watch the skillet the entire time now and may not leave.
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25
Place Piroshki in a strainer or on napkins to collect excess oil.
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26
They keep well in fridge for several days, But I assure you they will get eaten before then.
