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
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.
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.
Continue reading “How to Do Yoghurt Cheese. Hapupiimajuust”
Very simple and delicious dish. Sour Milk Scones are very easy to make and bake and it is a very good idea to ask children to help you.
This is an ancient recipe from South Estonia, Võrumaa. Sour Milk Flat Scones are Predecessor of pancakes and later scones. In the old days, they were baked in hot ash or on hot stone clay.
Continue reading “Sour Milk Flat Scones. Hapupiimakakud”
A great vegetable dinner with Estonian twist. Sweet pumpkin flavour is combined with pleasantly grainy barley groats. It is very easy and quick dinner from only 3 ingredients.
Cooking and preparing barley takes a lot of time, so it would be perfect dinner from leftovers. To add more flavours you can add some cheese or caraway seeds.
Continue reading “Barley Groat and Pumpkin Fritters. Kruubi ja kõrvitsakotletid”
If Rye Cream seems to you too exotic, cook Semolina Cream. look at recipe
My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:) Rye has a little bit bitter, specific caramel taste. I love this more than wheat semolina.
Light and fluffy dessert is perfect with cold milk
Did you know?
The world’s oldest rye variety still cultivated is Sangaste rye. The robust yielding, long straw and frost-resistant variety were developed in 1875 by Count Friedrich Georg Magnus von Berg, the German-Baltic owner of Sangaste manor in Estonia. Years later, the same variety was developed into Kodiak rye in Canada and used to make Canadian Gold whisky.
Continue reading “Rye Cream. Rukkijahuvaht”
Estonians eat too much.
Specially during Christmas time.
Look at Estonian Christmas dishes
Estonian Christmas dishes – pork, sauerkraut, mushrooms, salads… are very nourish and feeding. So, usually there are not too much space in the stomach for dessert … 🙂
Jelly is the perfect and best Christmas dessert. Light and beautiful.
Christmas colours 🙂
Notice: kefir and cherries are both little bit sour. So, taste and add as much sugar you like.
Continue reading “Kefir and Cherry Jelly. Keefiri-kirsitarretis”
Only 3 ingredients.
Simple dinner where ripe and sweet tomatoes complemented with dill gives for fish beautiful flavour. Very easy to do. And salad is already included 🙂
I like pure clean flavours.
I have had period I used a lot of different spices. I have had period I used a lot of different herbs. Mixed different ingredients and flavours.
Now I am appreciating that fish tastes like fish and I can feel flavour of tomatoes and dill 🙂
Continue reading “Simple Fish with Dill and Tomatoes. Lihtne kala tilli ja tomatiga”
Happy Woman`s Day! 🙂
This recipe I found from book by Carl Mothander (1886–1965) . He was a former Swedish reserve officer
After the first war, in 1928, Mothander settled in Estonia, as he married a Baltic German Baroness Benita von Wrangel.
Mothander was gourmet and fan of local cuisine and ingredients.
He wrote mouth-watering book ” Kulinaarsed vested”(Culinary tales/ Kulinariska kåserier, Thors Holms Förlag , Stockholm 1931), and I have been found lot of interesting old recipes.
Cream cake is one of them.
Continue reading “Cream Cake. Koorekook”
Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.
Continue reading “Chicken with Mustard and Pears. Kana pirni ja sinepiga”
Chicken with Mustard and Pears
A sweet and spicy Chicken for dinner
Mulgi-Mulgimaa is a district in South-Estonia with its own culture, food and dialect.
My mother is Mulk and so am I. Mulgipuder means Mulgi’s porridge. This dish is very old though. In former times when people had wood burning stoves, the porridge was placed on a stove in the morning where it had time to cook and get simmer and better. People just had more time.
Mulgid (the people who lived in Mulgimaa) were wealthy. But because in early times animals were more important than people, they were usually to ones who got to eat the porridge first. And if there was anything left from the dish it was passed on to the rest of the family. Like my mother used to say – the Mulgi’s porridge was a pig food (Bon appétit! Sorry!)
Despite all, I and Estonians love this dish. It’s very, very nourishing and filling with an option to cook it completely vegan-friendly!
Potato and pearl barley porridge, i.e. potato-barley mash, originates from Southern Estonia. People in Southern Estonia (the Mulgi people) started boiling potatoes and pearl barley together in the second half of the 19th century as the combination was very filling. By the last quarter of the 19th century, this porridge was known all over Estonia. In the second half of the 20th century, this dish reached cafeterias as well and it has by now become a national dish that is served at various official events.
Continue reading “Estonian Potatoes and Groats Mash. Mulgipuder”