Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.
Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste
You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.
Time?
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.
From these amounts you receive two palm-size loaves.
If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!
NB! DO NOT use products with signs UHT (ultra-high temperature), ESL (extended self-life), aseptic, thermalized… You need living bacteria and natural product.
An ancient dessert served at weddings in many areas of Estonia; made from milk, eggs, beer and sugar.
Estonians eat too much.
This is dish from my childhood.
This is again the very simple cake. If you do not have time, use biscuit cookies (like Lady Fingers or similar) for bottom and ready Pudding.
Sõir, Estonian Quark Cheese with caraway seeds is very known in South Estonia. And this is my father recipe.
Estonian Cuisine. Eesti Toit. 