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| {{Infobox Cheese | {{Infobox Cheese | ||
| |image = ] | |image = ] | ||
| |othernames = |
|othernames = Caraway cheese, John's cheese, Jāņu siers | ||
| |country = Latvia | |country = Latvia | ||
| |region = | |region = | ||
| |town = | |town = | ||
| |source = ] | |source = ] | ||
| | pasteurized = | | pasteurized = | ||
| | texture = | | texture = | ||
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| }} | }} | ||
| '''Jāņi cheese''' (or John's cheese, Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten on ], the Latvian celebration of the ]. | |||
| ⚫ | |||
| Its basic ingredients are raw ] (Latvian: biezpiens) and fresh ], but other products may be used, as well. Traditionally, ] seeds are added during cooking as a spice. | |||
| ⚫ | The cheese is made by heating whole milk, adding quark, and then cooking the mixture until fluffy curds separate from a clear ]. The whey is discarded when the cheese mass reaches a temperature of 72—77 °C. At this point, the curds are placed into a skillet or cooking pan, and stirred with a traditional mixture of ], ], ], and caraway seeds. Once a solid, firm ball is formed, the cheese is placed in a muslin or cheese cloth to drain. Generally, the cheese is prepared a few days before eaten, and is allowed to ripen in a cool place before consumption.<ref>{{Cite book|title=Jāņi cheese |author1=Linda Dumpe |author2=Anna Šmite |author3=Aija Golde |year=2004 |publisher=] „Cheese Club” |location=Riga |isbn=9984-976-20-3 |page= |pages=204}}</ref> | ||
| ==See also== | ==See also== | ||
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| ] | ] | ||
| ==External Links== | |||
| {{Cheese-stub}} | {{Cheese-stub}} | ||
Revision as of 00:24, 23 June 2016
| Jāņi cheese | |
|---|---|
 | |
| Other names | Caraway cheese, John's cheese, Jāņu siers |
| Country of origin | Latvia |
| Source of milk | Cows |
| Named after | Jāņi |
 Related media on Commons | |
Jāņi cheese (or John's cheese, Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice.
Its basic ingredients are raw quark (Latvian: biezpiens) and fresh milk, but other products may be used, as well. Traditionally, caraway seeds are added during cooking as a spice.
The cheese is made by heating whole milk, adding quark, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of 72—77 °C. At this point, the curds are placed into a skillet or cooking pan, and stirred with a traditional mixture of egg, butter, salt, and caraway seeds. Once a solid, firm ball is formed, the cheese is placed in a muslin or cheese cloth to drain. Generally, the cheese is prepared a few days before eaten, and is allowed to ripen in a cool place before consumption.
See also
References
- Linda Dumpe; Anna Šmite; Aija Golde (2004). Jāņi cheese. Riga: SO „Cheese Club”. p. 204. ISBN 9984-976-20-3.
External Links
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