This is an old revision of this page, as edited by Turaids (talk | contribs) at 18:03, 9 November 2018 (John's Cheese = Jāņa siers). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 18:03, 9 November 2018 by Turaids (talk | contribs) (John's Cheese = Jāņa siers)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)| Jāņi cheese | |
|---|---|
 | |
| Other names | Caraway cheese, John's cheese, Jāņu siers |
| Country of origin | Latvia |
| Source of milk | Cows |
| Fat content | <30% |
| Dimensions | cylinder 4–6 cm in height and 8–30 cm in diameter |
| Certification | TSG 2015 |
| Named after | Jāņi |
 Related media on Commons | |
Jāņi cheese (Template:Lang-lv) 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 cheesecloth to drain. Generally, the cheese is prepared a few days before eating, and is allowed to ripen in a cool place before consumption.
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. |