How To Create Traditional Latvian Cheese by Latvian Catering Company

Heat milk in a large pot over medium heat until it reaches 85°F.

Add rennet to the warm milk and stir gently for 1 minute.

Cover the pot and let the milk sit undisturbed for 30 minutes until curds form.

Cut the curds into small cubes with a knife and let them rest for 5 minutes.

Gently stir the curds while heating to 105°F over low heat, about 10 minutes.

Remove from heat and let the curds settle for 5 minutes.

Drain the curds through a cheesecloth-lined colander, reserving the whey.

Rinse the curds under cold water to cool them down and remove excess whey.

Transfer the curds to a mixing bowl and add salt, herbs, and spices to taste.

Mix in cream and buttermilk until the desired consistency is achieved.

Pack the mixture into a cheese mold or form into a wheel.

Press the cheese for 1-2 hours to remove excess moisture.

Unmold the cheese and let it air-dry for 24 hours in a cool place.

Wrap the cheese in cheese paper and refrigerate for up to 2 weeks.

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