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Submitted by Brent Alderman Sterste

Traditionally made for the summer solstice - the longest day of the year.


2 ½ lbs. farmers cheese (biezpiens), store-bought or home-made
3 C milk
2 C buttermilk
1 stick butter
4 eggs
1 Tbls caraway seeds
1 tsp salt


Heat together farmers cheese and milk over high heat, breaking up the cheese with a spoon.

Add buttermilk to the pot.

Bring to a boil, then simmer 20 minutes, stirring occasionally.

When it's cooked (and cheese is separated), drain in cheesecloth lined sieve.

Return cheese to the pot.

Add butter, eggs, caraway seeds, and salt.

Cook 5 minutes, mixing well (or long enough to thicken - mixture should be quite thick and sticky looking).

Mold in bowl and chill.

Traditionally served sliced with honey.

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