The scent of blooming meadows, bonfires waiting to be lit, flower crowns drying on the table, and songs quietly echoing from a speaker in the kitchen… It’s almost Jāņi, and we’re getting ready in the most traditional way we know.
One of the first things on my list each year is Jāņu siers – that golden, spiced caraway cheese that instantly tastes like summer solstice. It takes time, patience, and a lot of milk, but it’s worth every stir. I made a big batch today, just like my grandmother used to do. The smell of warm milk and caraway filled the house, and it finally feels like the Midsummer spirit has arrived.
Latvian Midsummer Cheese (Jāņu siers)
Ingredients
- 1 kg pressed cottage cheese or farmer’s cheese (approx. 4 cups), finely ground through a meat grinder or with a KitchenAid grinder attachment
- 5 liters (20 cups) whole milk
- 2 eggs
- 3.5 tablespoons butter
- 3.5 tablespoons sour cream
- 1 tablespoon salt
- 2-3 teaspoons caraway seeds (or to taste)
Recipe Directions:
- Heat the milk in a large pot until it nearly boils.
- In a bowl beat eggs with sour cream, salt and caraway seeds.
- Add the cheese and stir gently. Cook on medium heat until the curds separate from the whey (about 10–15 minutes).
- Drain through cheesecloth (soaked in cold water) or a sieve. Let the excess liquid drip, but don’t squeeze the curds too dry.
- Return the curds to the pot with melted butter. Slowly stire in egg mixture.
- Cook on low heat, stirring constantly, until the mixture is smooth, glossy, and pulls away from the pot (10–15 minutes).
- Transfer to a buttered bowl or deep plate. Shape the cheese, wrap in cheesecloth, and press with a weight.
- Cool completely, then refrigerate for at least 6–8 hours or overnight before serving.
Whether you’re preparing for a big Līgo celebration with friends or just want to bring some solstice magic into your kitchen, I hope this recipe brings you as much joy as it brought us today.
Lai lustīga līgošana!
Ilze
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Brings back memories and flovours from my Latvian visit’s. Last time I was in Latvia, 2016 it was 32 deg C !!!
It’s way too hot for me! This year only 14C 🙂 and rainy… but you know that 🙂 I’ve been whining about it a lot 🙂
I’m not familiar with the holiday you speak of, Ilze, but I must say, that cheese is a work of art 🙂
Thank you, please read my last post, here: https://latvianmom.com/2025/06/24/our-ligo-and-jani-bonfire-tradition-and-trout/
Jean is right, Ilze, the photo is beautiful! I would love to try your traditional Latvian dish! Adorable photos! ❤️
Thank you, John! The Latvian dish is simple 🙂 Salt & Pepper!
Wow, even I can do that! 😂
Happy Midsummer!
Thank you! 🙂 I hope yours was magical 🙂
It was even though it was midwinter 🙂
Yeah, that’s something I forgot, that we have opposite seasons 🙂 So Christmas is in Summer?
Yes that is right!
That’s interesting! I just can’t get into the Christmas spirit without snow — or at least some cozy romantic movies with snowy scenes. I bet it feels completely different for you!
Yes – here it is the start of summer holidays!
Have you ever experienced a winter Christmas, somewhere over here on my side of the world?
I grew up in Scotland and lived in Denmark before moving to New Zealand 12 years ago 🙂 so yes….I have experienced proper cold Christmases!
Oh, I didn’t know that! It’s interesting! Thank you for sharing! Greetings from Europe 🙂 Are you in New Zealand for good? Do you miss the cold Christmas? A lot of questions 🙂 Maybe you want to participate in my “From followers to Friends”?
I’m not a great fan of cottage cheese, but I do think I would like this
Yes! That’s the spirit, Derrick!
The cheese looks amazing.
Thank you, Peggy!