This cheese recipe came to me from my gramps and verified by a Romuva member. I grew up with a cheese that wasn’t like anything else I had tried since. It was soft and pale, but my gramps would make and flavour it in many ways. Finally, after searching his cookbooks and getting the information about Lithuanian suris, I’ve finally gotten a good recipe for this cheese. (I’m so excited!)
- 1/2 gallon milk
- 2 Tbsp lime juice or white vinegar
- Assorted seasonings– cumin seeds, red pepper flakes, garlic powder, dill, etc
Heat the 1/2 gallon of milk to a boil, then remove it immediately from the heat. Stir in the lime juice. Keep stirring for 2-3 minutes until curds form and separate from the yellowish whey. If they don’t separate, use another tablespoon of juice or vinegar and keep stirring. Once they separate, let sit for 10-15 minutes.
Then pour this concoction into a colander lined with cheesecloth, letting the liquid go down the drain or into a larger container. At this point, I normally bring all four corners together, twisting it slightly, to help wring more liquid from the cheese. I let the balled mixture hang in the cheesecloth another few minutes or until the dripping stops. (This takes patience. Lots of patience. Usually I need a book, some Twitter, anything for a wee bit of time.)
At this point, you can add in various seasonings, then mold your cheese into a container, or a specialized mold that you’ve bought, etc. Once you’ve put it in a mold, you’ll want to place a heavy object on it, to not only disperse remaining liquid, but to also help it to conform to the mold. (I tend to be crappy at the molding process, so hello Rubbermaid and Tupperware molds.)
Note- this cheese doesn’t melt well, which makes it good for things like cheese sticks, and other goodies where you want the cheese to remain fairly: Hello, cheese slices on crackers!