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| 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 |
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 {{convert|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== | ||
Revision as of 04:18, 8 July 2016
| Jāņi cheese | |
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| Other names | Caraway cheese, John's cheese, Jāņu siers |
| Country of origin | Latvia |
| Source of milk | Cows |
| Named after | Jāņi |
| [REDACTED] Related media on Commons | |
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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 (162–171 °F). 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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