CIOFF® Marathon 2022, Estonia - The Making of Sõir - Curd Cheese of Setomaa

curdled milk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a unique flavor.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: cumin

Fennel seeds offer a similar flavor profile.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Heat whole milk in a pot until it curdles, then let it cool.

Strain the curds through a cheesecloth to remove excess whey.

Mix the curds with salt and cumin until well combined.

Add softened butter to the mixture, blending thoroughly.

Incorporate eggs and sugar to bind the ingredients.

Shape the mixture into a round or rectangular form.

Wrap the cheese in cheesecloth and press to remove air.

Let the cheese ferment at room temperature for 24-48 hours.

Refrigerate the cheese for at least 1 week to develop flavor.

Slice and serve with bread or as part of a cheese platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens