| Revision as of 00:24, 23 June 2016 editTrexsandwich (talk | contribs)55 edits Edited grammar and sentence structure to make more readable, added link to English recipe← Previous edit | Revision as of 12:10, 24 June 2016 edit undoYobot (talk | contribs)Bots4,733,870 editsm WP:CHECKWIKI error fixes using AWB (12041)Next edit → | ||
| Line 16: | Line 16: | ||
| }} | }} | ||
| '''Jāņi cheese''' (or John's cheese, Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten on ], the Latvian celebration of the ]. |
'''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. |
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> | 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> | ||
| Line 29: | Line 29: | ||
| {{reflist}} | {{reflist}} | ||
| ⚫ | ==External links== | ||
| ⚫ | * | ||
| {{DEFAULTSORT:Jani cheese}} | {{DEFAULTSORT:Jani cheese}} | ||
| Line 34: | Line 37: | ||
| ] | ] | ||
| ⚫ | ==External |
||
| ⚫ | |||
| {{Cheese-stub}} | {{Cheese-stub}} | ||
Revision as of 12:10, 24 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
 | This cheese-related article is a stub. You can help Misplaced Pages by expanding it. |