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Recently I wrote about…
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Substitution Guidelines
With the rise of allergies and alternative diets, it can be really challenging to find recipes that fit your needs.
Here are some tips to help you with recipes on my site.
* All of my recipes that call for any type of bread cubes or crumbs will work with gluten-free breads.
* Many of my salads call for sour cream and mayo - they originally called for all mayo. You can also use fake sour cream or vegan sour cream.
* Baking recipes that call for butter can use margarine, cooking recipes can use oil.
* Recipes marked with dairy-free, vegan or gluten-free can either have offending ingredients substituted or omitted.
* Usually milk and half-n-half can be substituted with soy, rice, coconut and other nut milks.
I hope this helps!
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Priecīgus Līgo Svētkus!
We’re following your Jāņu siers adventure with great interest (how much is 1/2 stick of butter?). All in all I am very happy with the way mine turned out – thank you so much for making it possible!
I turned 2 liters of whole milk into kefirs using a dried culture which I was astonished to find here (the locals don’t really go in for such exotic stuff). This yielded about 320gm of “biezpiens” which I wasn’t able to turn into the dry crumbly product I remember my mother using but it wasn’t bad for a first attempt.
You were quite right about having difficulty curdling just whole milk with my biezpiens and your mixture sounds much more suitable. Unfortunately the stuff which passes for buttermilk here is pretty awful and I was really afraid it might ruin what had been quite successful up to the point of producing the Jāņu siers. As I was unsure about what I was doing I probably did not work on the milk / biezpiens mixture for long enough and have not ended up with much cheese. The consistency however looked right and I did not want to push my luck too far.
In the end though the finished product, what there is of it, is surprising good for a first attempt. It is quite dry and firm with a good flavour, although I probably added a bit too much salt. It will however go really well with beer tonight, which was really the idea in the end.
Gunta lives on the outskirts of Rīga. I believe the milk she was using was from the Dundaga dairy and purchased in the central market in Rīga which was also the source of the biezpiens. Quite a bit different from the stuff I have access to, even though I did use the best milk I could get hold of.
Once again many thanks for your blog – talk about serendipity, it was just what I needed. Our son and his wife are coming around for diner tonight and we’ll think of you and your husband as we have an excellent Tasmanian beer with homemade Jāņu siers. Sveiks!
Ahh, paldies! That’s so wonderful, I’m so glad I could help! That just made my Jāņi. :)
A half stick of butter is about 50 g or 4 tbsp. Out of the two liters of milk and kefir we combined with the biezpiens, we had a yield of just about 440 grams of Jāņu siers. You might have been able to push it more, but I think it was more due to not having everything in the milk to curdle. Buttermilk or kefir, it doesn’t matter, it’s all in what you have handy to put those good beasties back in! Oh, and did you know you can take some of the kefir produced from dry culture and culture more milk into kefir? It’s about 250 mL kefirs to 1.75 L milk, plus about 24 hours in the fridge. I’m not sure how many times you can reculture (I’ve heard 7 to 9 times) but for drinking kefir or making biezpiens, you can use pretty much any fresh milk at any percentage fat. It sure sounds like your siers came out beautifully, which is absolutely fantastic.
Ahh, Centrāltirgus, that brings back happy memories. If only I could go to a market like that regularly! I couldn’t even while I lived there as I wasn’t in Rīga all that often but every time we were in the city, I went and puttered around.
Priecīgus Līgo svētkus!