How to make Latvian Cheese | Janu Cheese | Jāņu siers

curd cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta has a similar texture and can be lower in fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats while maintaining flavor.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: coriander seeds

Fennel seeds offer a similar anise flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

In a large saucepan, add full fat milk and full fat CSH cheese or farmer cheese.

Cook on low heat for 5 to 7 minutes while mixing until the cheese starts to separate.

Strain the mixture into another bowl, keeping a little liquid and discarding the majority.

Return the strained cheese to the pan and add butter, mixing until melted.

Add egg yolks and mix everything together, adding a little of the discarded milk liquid if needed.

Add a pinch of salt and continue mixing on low heat until the mixture becomes creamy.

Add cumin to the mixture, adjusting the amount to taste.

Place the cheese mixture in the center of a cheesecloth, seal it tightly with a hair band or similar.

Leave the sealed cheese outside for 24 hours to harden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens