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Holidays & Special Occasions

Midsummer Caraway Cheese (Jāņu Siers)

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30 min
Prep
20 min
Cook

Ingredients

  • 3 litres (12 cups) whole milk
  • 1 kg (2.2 lb) full-fat curd cheese or quark
  • 3 eggs
  • 60 g (1/4 cup) butter
  • 1 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp caraway seeds

Method

  1. Heat the milk in a large pot until just below boiling, then stir in the curd cheese and cook gently for 10 minutes, stirring frequently, until the mixture separates into curds and whey.
  2. Pour through a cheesecloth-lined colander and drain thoroughly for 15 minutes, then transfer the curds back to the pot.
  3. Whisk the eggs, butter, salt and bicarbonate of soda into the curds over low heat, stirring constantly for 5-7 minutes until smooth, glossy and stretchy.
  4. Stir in the caraway seeds.
  5. Pour the mixture into a cheesecloth-lined mould, fold the cloth over the top, and press with a weight for at least 4 hours, or overnight in the fridge.
  6. Unwrap and slice to serve.

Introduction: No Latvian Jāņi (Midsummer) celebration is complete without jāņu siers, a golden, semi-firm curd cheese flecked with caraway seeds.

Cultural Background: No Latvian Jāņi (Midsummer) celebration is complete without jāņu siers, a golden, semi-firm curd cheese flecked with caraway seeds. Traditionally made in the days leading up to the summer solstice festival on June 23-24, it is served alongside beer and song as families and communities gather to celebrate the shortest night of the year.

Tips: Stir the curd, egg and butter mixture constantly over gentle heat — it can catch and scorch on the base of the pot if left unattended.

Variations: Some regional versions add a touch of ground cumin alongside the caraway.

Storage: Refrigerate wrapped for up to 5 days.

Reheating: Not applicable — served cold or at room temperature.

FAQs:

Q: Why is this cheese specifically tied to Midsummer?

A: Its production traditionally coincided with the seasonal abundance of milk in early summer, timed to be ready for the Jāņi festival.

Q: Can jāņu siers be made without bicarbonate of soda?

A: The bicarbonate helps develop the cheese's characteristic stretchy texture and golden colour; omitting it will result in a plainer, more crumbly curd.

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