Sõir, Estonian Quark Cheese with caraway seeds is very known in South Estonia. And this is my father recipe.
Traditionally was it dish for Midsummer and Pentecost.
Do you know, that in Latvian is cheese – Siers and in Russian сыр. And even in English, cheese sound very similar. So, all these cheeses are related 🙂
quark must be as dry, as possible. And better is fat-free quark
Ricotta is not alternative to use. Make your quark yourself
Be sure your quark is natural and Do NOT consist gelatine or whatever.
Impossible to write Estonian food blog without quark.
You can buy quark from shop, but this is very easy to do by yourself.
If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂 Quark recipe you can find here.
Estonian quark is made from skimmed milk and mesophilic starter. This is fat-free and mesophilic means, that quark is fermented on the low temperature. And if quark ready, bake delicious quark- cake.
Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)
I have been already wrote about Mulgimaa. Estonian hidden treats.
Mulgi- Mulgimaa is area in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.
Traditionally Mulgi Korbid has curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.
Estonian belongs to the Finnic branch of the Uralic language family. Finnish and Estonian are very similar like for example Italian and Spanish.
Estonian is secret language 🙂 because only ca 1 million people speak this natively.
The biggest difference is that Estonian do not have prepositions (if you reading my posts, you probably noticed, that this is the most complicated for me).
I am able to communicate in Russian, English and Finnish and I can tell you, that for saying the same idea, in Estonian this is the shortest, You need and use fewer words because you do not need prepositions 🙂
The second difference is that we do not have grammatical genders. She and He are both ” tema”. Foreigners asking often, how do you know does in this written text man or woman. And we are asking back: WHY this is important ? Concentrate to the idea and content, not to the prejudices. And usually people has names:)
And, unlike the Romance language speakers, we do not know does table or tree is female or male.
Yes, we believe in that nature has the spirit. In Estonian are very much onomatopoeias. But what gender has trees and stones. We do not care 🙂
But Estonian is not so easy. We have fourteen cases. And lot of vowels.
You can say, that you Estonian is fluent, if you are able to pronounce:
õunapuuõied, oaaed, Jüriööülestõus, jäääär, head aega.. 🙂 (apple tree blossoms, bean garden , St. George’s Night Uprising, the ice edge, good by)
For this day I present to you one very typical Estonian dessert.
Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast. Estonians can buy from store tens of sorts Kohuke: with different flavours and fillings.
Because of quark, Kohuke is rich of protein and because of chocolate, it is energy bar:)
Impossible to write Estonian food blog without quark.
To be honest, I am not sure, which word is right
quark or curd or fromage blanc.
In each country you get the different product with different acidity, texture, consistent….., because of leavening, milk.
Quark is not
.. riccota. Riccota is made from cheese whey, which give the specific taste and texture
… cream cheese. Cream cheese is made from cream and has different consistent, texture, acidity and usually in cream cheese has added salt
… mascarpone. Mascarpone is not fermented product. Protein is curdled with acid.
Estonian quark is made from skimmed milk and mesophilic starter. This is fat-free and mesophilic means, that quark is fermented on the low temperature.
If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂
A fresh, light, homemade natural quark for several dishes
1 litre ” milk”
From 1 litre milk you receive ca 200 g quark.
What to use:
skimmed milk + ca 150 g sour cream
yoghurt. But! Be sure, that yoghurt is not consist thickeners or stabilizers
NB! DO NOT use products with signs UHT (ultra high temperature), ESL (extended self life), aseptic, thermized… You need living bacteria and natural product.
1. You need:
hot water bath
thigh sieve and (gauze) cloth for straining
[caption id="attachment_8821" align="alignnone" width="1024"] Estonian Quark. Kohupiim[/caption]
2. Pour ” milk” in to a pot, and put pot in to hot water bath. Ideal temperature is 55 C- 65 C. Water bath is not necessary. And if you want result quicker (for example you making lesson for kids:)), do not use water bath but make quark directly on the stove and use higher temperature.Higher temperature gives you less curd, but you get this quicker.
For better result stir as little as possible, and if, then very carefully
Quark is ready when has formed clumps and whey has separated. It takes ca 40 minute.