Jāņi cheese
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| Jāņi cheese | |
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| Other names | caraway cheese |
| Country of origin | Latvia |
| Source of milk | cows |
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Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi. It's basics are raw quark and fresh milk, but other products can be added. Traditionally, caraway seeds are added as spice. Cheese is made by heating until clear whey is separated, yellow greenish in color. Whey is discarded and 72—77 °C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided egg, cream or butter, salt and quantity of caraway. Hot mass forms and cools. Generally, the cheese ripens for few days in a cool place.[1]
See also
References
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