Jāņu Siers: Traditional Latvian Midsummer Cheese

Introduction to Jāņu Siers

Jāņu Siers, also known as Midsummer cheese, is a quintessential element of Latvian culture, especially celebrated during the summer solstice festival known as Jāņi. This semi-soft cheese is traditionally flavored with caraway seeds, giving it a distinctive savory taste that pairs perfectly with the festive spirit of Jāņi. Steeped in history and cultural significance, making and sharing homemade Jāņu Siers is a cherished tradition that brings families and communities together.

Historical Background

The tradition of making Jāņu Siers dates back to ancient times when Latvians celebrated the summer solstice as a way of honoring fertility and the power of life. The cheese itself is symbolic of the sun due to its round shape and golden yellow color. During these ancient festivities, Jāņu Siers is consumed alongside beer and other traditional foods in a celebration that is marked by singing, dancing, and various rituals.

Ingredients for Jāņu Siers

To make authentic Jāņu Siers, you will need the following ingredients:

• Milk – 2 liters (preferably whole milk)
• Cottage Cheese – 800 grams
• Butter – 100 grams
• Eggs – 3 large
• Caraway Seeds – 1 tablespoon
• Salt – 1 teaspoon

Preparing Jāņu Siers

Step 1: Preparing the Cheese Mixture

Begin by pouring the milk into a large, heavy-bottomed pot. Heat it over medium heat, making sure to stir frequently to prevent the milk from burning. While the milk is heating, gently crumble the cottage cheese into smaller pieces.

Once the milk is just about to simmer, add the crumbled cottage cheese into the pot. Stir continuously until the mixture starts to come together and the whey begins to separate. This typically takes about 10 minutes.

Step 2: Draining and Forming the Cheese

After the whey has separated, pour the mixture into a cheesecloth-lined colander to drain the whey. Allow it to drain for at least 10 minutes. The resulting curd will be the base for your Jāņu Siers.

Step 3: Cooking the Cheese

Once the curd has drained, return it to the pot. Add the butter over medium heat. Stir gently until the butter has completely melted and is well combined with the curds. In a separate bowl, beat the eggs and add them to the cheese mixture. Add the caraway seeds and salt as well. Cook while stirring continuously to ensure the mixture does not burn at the bottom.

Final Steps and Storage

Step 4: Molding the Cheese

Once the eggs have cooked and the mixture has thickened, transfer the cheese to a flat surface lined with parchment paper or another sheet of cheesecloth. Shape the cheese into a large round loaf. Traditionally, a sturdy round bowl or a mold can be used to give it a perfect, circular shape. Allow it to cool completely.

Step 5: Storing Jāņu Siers

Once cooled, wrap your Jāņu Siers in cheesecloth and store it in the refrigerator. It should be allowed to age for at least one day to develop its flavors, though traditional preparation often allows for longer aging.

Enjoying Jāņu Siers

Before serving, bring the cheese to room temperature to enhance its flavor. Jāņu Siers is traditionally served in slices alongside rustic bread and complemented with a glass of beer. It can also be enjoyed with crackers or fresh vegetables.

One can also incorporate this delightful cheese into various dishes like salads or paired with smoked meats. As you sip your beer around the bonfire and savor the Jāņu Siers, you'll surely appreciate the rich cultural heritage this cheese represents.

Conclusion

In making Jāņu Siers, you not only craft a delectable cheese but also participate in a lasting tradition that bridges the past with the present. The simplicity of its ingredients, time-honored preparation, and cultural significance make Jāņu Siers more than just a recipe—it’s an integral part of Latvian heritage. Sharing this cheese during the Jāņi festival is an experience that celebrates both culinary excellence and community spirit.