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Lithuanian cheese Dainava Festive dishes of the peoples of the world

 

2 litres whole milk 1 kg of cottage cheese 100 g sour cream 100 g butter 2 chicken eggs 1 tablespoon cumin salt – a big pinch pot 4-5 liters a piece of gauze in 4 or 5 additions

How to cook

In a heavy-bottomed pan boil the milk. put in milk cottage cheese and cook over low heat, stirring constantly.

As soon as the milk will curdle and form a serum ( it took me 10 minutes), turn the heat off.

Pour cumin boiled water.

Put a large durag gauze and lay there curd clot.

To drain the whey. It takes 30-40 minutes.

Sour cream, melted butter, lightly beaten eggs mixed with cheese paste and RUB through a sieve (so did in ancient times). I struck podrobnym blender until smooth.

Add the drained cumin and salt and again mix thoroughly.

In a heavy-based saucepan, dissolve a little butter. put back the cheese mass, and stirring constantly. to warm up. Heated weight will melt and slightly resemble a dough.Once the structure of the cheese mass will change to put in a canvas bag or cheesecloth, and put it under pressure overnight.

After cooling, dip the bag in the serum and extract the cheese.

Step by step photos

1. In a heavy-bottomed pan boil the milk. put in milk cottage cheese and cook over low heat, stirring constantly. The milk will curdle and form a serum ( it took me 10 minutes).

2. Put a large durag gauze and lay there curd clot.

3. To drain the whey. It takes 30-40 minutes. In the photo – the cheese mass after 40 minutes of otagowane.

4. Sour cream, melted butter, lightly beaten eggs mixed with cheese paste and RUB through a sieve (so did in ancient times). I broke immersion blender until smooth. Add the drained cumin and salt.

5. In a heavy-based saucepan, dissolve a little butter. put back the cheese mass, and stirring constantly. to warm up. Heated weight will melt and slightly resemble a dough.Once the structure of the cheese mass will change to put in a canvas bag or cheesecloth, and put it under pressure overnight.

6. The structure of the finished cheese. He was a very gentle, milky, with a slight caraway flavor!

7. And now a few words about how it had been in my family the Week of Lithuanian cuisine. The first thing I cooked Lithuanian liver sausage with mushrooms. We ate them as expected in Lithuania with bacon.

8. After a couple of days prepared a festive roll Scenester-Sudetens. In a nutshell – it’s marinated in dark beer with juniper berries and sage language fried with onions grouse( i.e. chicken) and thin slices of bacon, wrapped in layers of finely chopped veal, rolled in a layer of rye dough and boiled in vegetable broth. This time my men from the greaves refused.

9. And of course the week was not without potatoes is Kugelis with cream cheese and cumin. Actually, cumin Lithuanian national spice. Without him nowhere.

10. Eat the pudding with gravy pork crackling spread, onions and sour cream

Additional information

My acquaintance with Lithuania happened a long time ago, in childhood, thanks to the legend “Egle – the Queen of snakes”. Then, many years later, was a Lithuanian wedding cake Shakotis. method of cooking which I’m intrigued so far. And here also our culinary flash Mob…In General, having made a small excursion into history, I realized that Lithuania is a mysterious state. It was born on the remains of a long since vanished Grand Duchy of Lithuania stretched from the Baltic to the Black sea, from Germany to Moscow .The country in which the official language was old Church Slavonic, gone, torn to pieces, becoming nyasha Western Ukraine, Western Russia (Smolensk and Bryansk region), Belarus and Lithuania. Accordingly, Lithuanian cuisine historically Russian, Lithuanian, and then German. Polish and Karaite culinary traditions. In modern cafes and restaurants you will not find fast food. National dishes, carefully preserved and passed down from generation to generation Lithuanians, has retained its identity. Holidays of Lithuania is very similar to Slavic, there is a Carnival (Ushabtis). and Easter, and Midsummer (ionenes). But there is one with which many are unfamiliar. It is the Feast of the patron Saint of Lithuania, St. Casimir, which takes place the first weekend of March in Vilnius and is called the Fair of kazukas. The streets of Vilnius Old town for the whole weekend is filled with many artisans and craftsmen from all over Lithuania. It’s the brightest holiday calendar with century-old traditions. Each year, the fair presents a variety of skilled Handicrafts, traditional, colourful and willow (kazimirski). No cost, fair and without a national food. Here local sausage and dry-cured, sausage, ham, all kinds bagels, necrectomy Lithuanian rye bread and of course Cheese Dainava.