{"id":3936,"date":"2012-12-27T08:42:24","date_gmt":"2012-12-27T13:42:24","guid":{"rendered":"http:\/\/cheeseloverca.wordpress.com\/?p=3936"},"modified":"2012-12-27T08:42:24","modified_gmt":"2012-12-27T13:42:24","slug":"the-warm-and-wonderful-aroma-of-making-cheese-at-home","status":"publish","type":"post","link":"https:\/\/cheeselover.ca\/index.php\/2012\/12\/27\/the-warm-and-wonderful-aroma-of-making-cheese-at-home\/","title":{"rendered":"The warm and wonderful aroma of making cheese at home"},"content":{"rendered":"
\"Brown<\/a>
Brown eggs give J\u0101\u0146u siers a yellowish look. The cheese is eaten sliced, with butter.<\/figcaption><\/figure>\n

The sweet smell of dairy in the house that comes from making cheese at home is one of my favourite things at Christmas. Holding milk at 90 to 95C for 15 minutes so curd separates from whey is a sure way to create that warm and wonderful aroma.<\/strong><\/p>\n

Every December, the winter solstice finds me in the kitchen, happily making a midsummer cheese, a caraway-speckled pressed fresh cheese called J\u0101\u0146u siers<\/em> in Latvian, my native language.<\/p>\n

In Latvia, the cheese is a core ingredient in celebrations marking the summer solstice, a festival called J\u0101\u0146i<\/em>. I like the cheese too much to eat it only once a year, thus, the tradition of making it at midwinter and giving small wheels as gifts to family and friends at Christmas.<\/p>\n

Here\u2019s what I posted about the cheese on St. John’s Day a few years back:<\/p>\n

\u201cJ\u0101\u0146u siers<\/em>, what kind of cheese is that?\u201d you ask. It\u2019s a caraway-speckled fresh cheese that I make at home.<\/p>\n

J\u0101\u0146u siers<\/em> in Latvian, my native language, is, literally, John\u2019s cheese in English. When I want to sound fancy, I call it Midsummer’s Night.<\/p>\n

In Latvia<\/a>, for more than a thousand years, it has been made at the summer solstice to mark the midsummer festival of Jani. That festival was celebrated last night by Latvians all over the world on the eve of St. John\u2019s Day<\/a>. For many, it\u2019s the most important holiday of the year.<\/p>\n

In Latvia<\/a>, farms are bedecked with garlands of oak and birch branches and meadow flowers. Nearly everyone leaves the city for the open air so that the shortest night of the year can be spent in the merry company of friends in the country. Bonfires are lit, special songs are sung, dancing is a universal element during the festival. The traditional caraway-seed cheese and lots of beer are on the menu.<\/p>\n

Tradition has it that this is the one night of the year that you must never sleep. Girls pick meadow flowers to make wreaths for their hair, while men named J\u0101nis get a bushy crown of oak leaves around their heads. (J\u0101nis is the most popular male name in Latvia and comparable to John.) Eating, singing, drinking and dancing<\/a> ensue the whole night long. Although the sun sets briefly, it doesn\u2019t get dark in the higher latitude of Latvia and everyone must be awake to greet the rising sun in the morning. A naked romp into the nearest lake or river is a must for men\u2014and the women who cheer them on. Young couples like to go into the forest and search for the legendary fern blossom. Or so they say. And when you greet the morning sun, you have to wash your face in the grass\u2019s morning dew, which on J\u0101\u0146i morning is said to have particularly beneficial properties.<\/p>\n

J\u0101\u0146u siers<\/em> is always eaten with unsalted butter and never on bread. For the full effect, consume with Zelta<\/a>, a Latvian lager available in Canada.<\/p><\/blockquote>\n

This midwinter, I went organic with all ingredients (full-strength milk, pressed cottage cheese, brown eggs and butter) except caraway seeds and salt sourced from Organic Meadows<\/a> in Guelph, Ontario.<\/p>\n

\u2014Georgs Kolesnikovs<\/em><\/p>\n

Georgs Kolesnikovs, Cheese-Head-in-Chief at CheeseLover.ca, was born in Latvia but has lived in Canada most of his life, in Ontario, Qu\u00e9bec and the Northwest Territories.
\n<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The sweet smell of dairy in the house that comes from making cheese at home is one of my favourite things at Christmas. Holding milk at 90 to 95C for 15 minutes so curd separates […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105,226,293],"tags":[424,441,442],"brand":[],"class_list":["post-3936","post","type-post","status-publish","format-standard","hentry","category-cheesemaking-at-home","category-janu-siers","category-midsummers-night","tag-cheese","tag-janu-siers","tag-latvia"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/comments?post=3936"}],"version-history":[{"count":0,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/posts\/3936\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/media?parent=3936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/categories?post=3936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/tags?post=3936"},{"taxonomy":"brand","embeddable":true,"href":"https:\/\/cheeselover.ca\/index.php\/wp-json\/wp\/v2\/brand?post=3936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}