LITHUANIAN CURD CHEESE

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Presentation transcript:

LITHUANIAN CURD CHEESE

Ingredients: 8 L naturally soured milk; ½ cup caraway seed; salt to taste.

Preparation: Place container with sour milk in warm water bath, 30-35 C, heat until milk curdles and curds rise to the surface. Pour curds into strainer, lined with double cheese cloth. When all whey has drained, add caraway seed and salt, mix well. Pour seasoned curd into a moist, linen cheese bag, place between two boards and place weights on top. Such cheese is eaten fresh. This cheese is dried for longer keeping.