A rich, golden pressed cheese made with eggs and caraway seeds, traditionally prepared for the Latvian Midsummer festival Jāņi.
Instructions
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1
Heat milk in a large pot until it reaches 85°C (185°F), stirring occasionally.
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2
Slowly pour in buttermilk while stirring. The milk will begin to curdle.
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3
Pour beaten eggs into the curdling milk in a thin stream, stirring gently.
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4
Continue heating gently until curds fully separate from whey, about 10 min.
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5
Strain through cheesecloth-lined colander. Mix in caraway seeds, salt, and butter while curds are still warm.
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6
Pack curds tightly into a cheesecloth-lined mold. Press with a heavy weight for 4-6 hours.
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7
Unmold the cheese and serve sliced at room temperature.
Did You Know?
Making Jāņu siers is a communal ritual — families gather days before Midsummer to prepare it, and no Jāņi celebration is complete without it.
The Story Behind Jāņu Siers
Jāņu siers is inseparable from Latvia's most beloved holiday, Jāņi (Midsummer). The cheese-making tradition predates written history, connecting to ancient Baltic solstice celebrations. The caraway seeds represent summer abundance, and the communal preparation reinforces family bonds. It is eaten alongside beer and song around bonfires on the shortest night.
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