Kohupiimakreem

Name: Kohupiimakreem
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Estonian
Ingredients: 400g Estonian curd cheese (kohupiim); 200ml heavy cream; 80g sugar; 1 tsp vanilla extract; 200g fresh or frozen berries (lingonberries, blueberries, or strawberries); Zest of 1 lemon; Fresh mint for garnish

Kohupiimakreem (KOH-hoo-PEE-mah-kraym)

Curd Cream Dessert

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 242 kcal

A light, fluffy Estonian dessert of sweetened curd cheese whipped with cream and studded with berries, chilled until set.

Nutrition & Info

Protein 12.0g

Carbs 26.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ dairy

Equipment Needed

mixing bowl whisk or electric mixer serving glasses

Presentation Guide

Vessel: glass dessert cup

Garnishes: fresh berries, mint sprig

Accompaniments: shortbread cookie

Ingredients

400g Estonian curd cheese (kohupiim)
200ml heavy cream
80g sugar
1 tsp vanilla extract
200g fresh or frozen berries (lingonberries, blueberries, or strawberries)
Zest of 1 lemon
Fresh mint for garnish

Instructions

1
Press curd cheese through a fine sieve to remove lumps and create a smooth base.
2
Whip heavy cream with sugar and vanilla until soft peaks form.
3
Fold sieved curd cheese into whipped cream gently until fully combined.
4
Stir in lemon zest and half the berries.
5
Spoon into serving glasses and refrigerate for at least 1 hour.
6
Top with remaining berries and mint before serving.

💡

Did You Know?

Kohupiimakreem became wildly popular during the Soviet era when Estonian dairies produced distinctive curd cheese bars (kohuke) that remain beloved snacks today.

Chef's Notes

Equipment Tips

mixing bowl
whisk or electric mixer
serving glasses

Garnishing

fresh berries, mint sprig

Accompaniments

shortbread cookie

The Story Behind Kohupiimakreem

Curd cheese has been central to Estonian dairy culture for centuries, with every farm producing its own. During the Soviet period, industrial curd cheese production made kohupiimakreem accessible to every household. The dessert reflects Estonia's deep love for dairy products and the Nordic tradition of pairing creamy textures with tart berries. Today, artisanal versions appear on fine dining menus alongside the humble home recipe.

🕐 Traditionally enjoyed dessert or afternoon snack 📜 Origins: Soviet era, mid-20th century

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