Översätter detta recept till ditt språk... Sidan kommer att uppdateras automatiskt.
Jāņu siers
Latvian Midsummer Cheese
Jāņu siers is a traditional Latvian caraway cheese, most famously enjoyed during the Midsummer celebrations (Jāņi). This firm, slightly crumbly cheese is made from milk, curd cheese, eggs, butter, and seasoned with caraway seeds, giving it a distinctive aroma and flavor. It's typically served sliced on dark rye bread, often with beer.
🧂 Ingredienser
- 5 liters Whole milk
- 1 kg Dry curd cheese or cottage cheese (unsalted)(finely ground)
- 2 large Eggs
- 100 g Butter (unsalted)
- 1 tablespoon Salt(to taste)
- 2-3 teaspoons Caraway seeds(or to taste)
- 3.5 tablespoons Sour cream
👨🍳 Instruktioner
- 1
Heat the milk in a large pot until it nearly boils. In a separate bowl, beat the eggs with sour cream, salt, and caraway seeds.
- 2
Add the ground curd cheese to the hot milk and stir gently. Cook on medium heat, stirring occasionally, until the curds separate from the whey (about 10-15 minutes).
- 3
Drain the curds through a cheesecloth-lined sieve, allowing excess liquid to drip away but do not squeeze too dry.
- 4
Return the drained curds to the pot with the melted butter. Slowly stir in the egg mixture.
- 5
Cook on low heat, stirring constantly, until the mixture is smooth, glossy, and pulls away from the sides of the pot (about 10-15 minutes).
- 6
Transfer the cheese mixture to a buttered bowl or deep plate. Shape the cheese, wrap it in cheesecloth, and press with a weight.
- 7
Cool completely, then refrigerate for at least 6-8 hours or overnight before serving.
💡 Proffstips
- ✓Ensure the curd cheese is finely ground for a smoother texture.
- ✓Do not overcook the cheese mixture, or it may become tough.
- ✓The cheese can be flavored with other additions like dill or roasted hemp seeds.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add fresh dill or roasted hemp seeds for a different flavor profile.
- Some recipes use kefir or buttermilk instead of or in addition to milk.