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Revision as of 00:24, 23 June 2016 by Trexsandwich (talk | contribs) (Edited grammar and sentence structure to make more readable, added link to English recipe)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)| 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 |
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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. 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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