Submitted by Brent Alderman Sterste
Traditionally made for the summer solstice - the longest day of the year.
- 2 ½ lbs. farmers cheese (biezpiens), store-bought or home-made
- 3 C milk
- 2 C buttermilk
- 1 stick butter
- 4 eggs
- 1 Tbls caraway seeds
- 1 tsp salt
- Heat together farmers cheese and milk over high heat, breaking up the cheese with a spoon.
- Add buttermilk to the pot.
- Bring to a boil, then simmer 20 minutes, stirring occasionally.
- When it's cooked (and cheese is separated), drain in cheesecloth lined sieve.
- Return cheese to the pot.
- Add butter, eggs, caraway seeds, and salt.
- Cook 5 minutes, mixing well, or long enough to thicken - mixture should be quite thick and sticky looking.
- Mold in bowl and chill.
- Traditionally served sliced with honey.