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Revision as of 18:10, 31 May 2016

Jāņi cheese
Other namescaraway cheese
Country of originLatvia
Source of milkcows
Named afterJāņi
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Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi. It's basics are raw quark and fresh milk, but other products can be added. Traditionally, caraway seeds are added as spice. Cheese is made by heating until clear whey is separated, yellow greenish in color. Whey is discarded and 72—77 °C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided egg, cream or butter, salt and quantity of caraway. Hot mass forms and cools. Generally, the cheese ripens for few days in a cool place.

See also

References

  1. Linda Dumpe, Anna Šmite, Aija Golde (2004). Jāņi cheese. Riga: SO „Cheese Club”. p. 204. ISBN 9984-976-20-3.{{cite book}}: CS1 maint: multiple names: authors list (link)
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