National Dish Latvia: Jāņu Siers (Recipe)
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Say hello to Jāņu siers, the golden caraway cheese that Latvia makes every Midsummer. It is little more than fresh milk, a pinch of salt and a scatter of caraway seeds, yet the result is a firm, fragrant round with a warm, earthy bite that tastes of long summer evenings around a bonfire. Best of all, it comes together in a single pan in under an hour — no cheesemaking experience required.
About Jāņu Siers
Jāņu siers is a traditional Latvian cheese made from fresh milk and seasoned with caraway. This particular cheese is celebrated above all at Midsummer, one of the most important festivals in the Latvian calendar. Jāņu siers stands for far more than Latvian cuisine alone: it brings families and friends together to mark the occasion in the proper way. Its deep, earthy note is a perfect match for fresh, crusty bread, though it is every bit as good eaten on its own.
Ingredients (serves 1–2)
- 1 litre fresh milk
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon salt
- 1/4 cup vinegar
Shopping for the ingredients
When shopping for Jāņu siers, pay close attention to the quality of the milk, as it shapes the flavour of the finished cheese more than anything else. Fresh, untreated milk is ideal if you want the full aroma and a properly creamy texture. Caraway and salt matter too — organic versions are the safest bet for an authentic taste. It is well worth visiting a regional market, where you can often buy fresh ingredients straight from the producer.
Preparing the dish
Preparing Jāņu siers begins with warming the milk. Heat it over a medium flame and keep an eye on it so it does not catch on the base of the pan. While the milk comes up to temperature, measure out the caraway and the salt. Lightly crushing the caraway seeds helps them release their aroma during cooking. These small steps are what give you a well-seasoned, genuinely flavourful cheese.
Step-by-step instructions
- Heat the fresh milk in a large pan over a medium heat.
- Once the milk begins to steam, add the salt and the crushed caraway seeds.
- Pour the vinegar into the warm milk and stir gently until the whey separates from the curds.
- Tip the mixture through a fine sieve or a piece of muslin to separate the curds from the whey.
- Press the curds carefully to squeeze out any excess liquid.
- Shape the cheese into a ball or a block and leave it to cool.
Gluten-free / lactose-free version
For a gluten-free version of Jāņu siers there is nothing to change, as no gluten-containing ingredients are used at any stage. If you need to avoid lactose, simply reach for lactose-free milk instead. Everything else stays the same, and the finished cheese will be all but identical in taste and texture. That way everyone can enjoy this traditional cheese, whatever their intolerances.
Tips for vegans and vegetarians
Vegans cannot recreate this cheese exactly, since dairy milk is central to the method. One interesting alternative is plant-based milk such as almond, soya or oat, though you should expect a noticeably different texture and flavour. For a vegetarian version there is nothing to adapt at all: the cheese is set with vinegar rather than animal rennet, so the traditional method already works — much as it does in the fresh curd of Majas Biezpiens.
More tips and tricks
One extra tip for Jāņu siers is to experiment with different herbs and spices once the cheese has cooled, which opens up a whole range of new flavours. The finished round also keeps well wrapped in cellophane in the fridge. Do bring it back up to room temperature before serving, as this is when the aromas really come into their own. It is at its finest with a selection of fresh bread — a dark loaf such as Rupjmaize is the classic choice — and a few regional sides.
Adapting the recipe to your taste
One of the best things about Jāņu siers is how easily the recipe bends to personal preference. If you like a bit of heat, add chilli flakes; if you lean sweeter, try a drizzle of honey. The quantity of caraway can be dialled up or down to suit your own palate as well. Adjustments like these turn the cheese into something personal that is guaranteed to impress your guests.
Ingredient substitutions
If you do not have every ingredient to hand, there are sensible alternatives. Lemon juice works just as well as vinegar for curdling the milk. In place of caraway you could use spices such as pepper or coriander, though this changes the characteristic flavour considerably — at that point you are closer to a cheese like Kimenu Siers in spirit than to the original. Either way, playing with aromas and trying new combinations is half the fun.
Drink pairing ideas
To round off the Jāņu siers experience, choose your drinks with care. A dry country wine or a light lager goes beautifully with this cheese. Berry and apple juices make a refreshing accompaniment too, and a glass of Kvass is about as Latvian a pairing as you will find. These combinations deepen the pleasure of the cheese and draw you further into Latvian tradition.
Serving and presentation ideas
When it comes to presenting Jāņu siers, let your imagination run free. Serve the cheese on a rustic wooden board for an authentic feel. Round out the spread with fresh bread, olives and a few sprigs of herbs as decoration. Colourful fruit lightens the whole arrangement and makes it a pleasure to look at, turning the cheese into the centrepiece of your next celebration.
A bit of history
Jāņu siers has deep roots in Latvian culture and has been made for festivities and special occasions for generations. Recipes and the stories that go with them are passed down around the bonfire from one generation to the next, alongside festive bakes such as Janu Kuka. Jāņu siers is not simply something to eat: it is a symbol of identity and cultural heritage in Latvia, and one of the cornerstones of Latvian cuisine. This humble round of cheese embodies a love of nature and the traditions that bind the Latvian people together.
More recipe ideas
Summary: Jāņu Siers
In short, Jāņu siers is an indispensable part of Latvian cooking, as rewarding to make as it is to eat. This handmade cheese, with its distinctive marriage of fresh milk and caraway, brings together not only flavours but people and cultures too. The method adapts in all sorts of directions, so everyone can find the version that suits them best. Let tradition be your guide and enjoy this special cheese at Midsummer — or on any other day of the year.
