Cheese cakes with milk without eggs

To prepare the dough, we immediately prepare the cheese. We rub it on a grater with large holes. Set aside about forty to fifty grams of the resulting cheese shavings - it will go for the filling. Pour the rest of the grated cheese into a bowl, in which we will knead the dough.

Add salt and granulated sugar to the bowl to the crushed cheese, sift the flour on top. In a separate container, extinguish the soda with vinegar. Mix the resulting gruel with warm milk and pour it into a bowl with flour and grated cheese.

We knead the dough, first using a spoon, and then go to work with our hands. The mass turns out to be thick, but sticky, not cool. The dough should keep its shape. We divide the entire volume of the dough into four parts, equal in size. We roll a bun out of each part. Sprinkle the working surface with flour so that the dough does not stick. Roll each bun with a rolling pin into a cake with an approximate thickness of three to four millimeters. Put the deferred grated cheese in the middle of each flatbread. Raise the free edges of the cake and pinch over the filling. We lightly press the resulting "bag" with the palm of your hand, and then roll it out with a rolling pin to a thickness of four to five millimeters. Thus, we fill all the cakes.

Heat a frying pan with a small amount of odorless vegetable oil until hot on the stove. The plate temperature is medium-low. Put the prepared cake on a hot surface and fry it until golden brown on both sides. The tortilla is fried pretty quickly - it will take approximately two minutes on each side. Add more oil if necessary.

Remove the finished cake from the pan and transfer to a serving plate. Thus, we fry all the workpieces, stacking them on top of each other after frying. We serve hot cakes to the table with sour cream, vegetable salad, soups or vegetable dishes.