Sūris, or Lithuanian cheese, holds a special place in the country's culinary heritage. It comes in various forms, from fresh cheeses that have a soft and creamy texture, to aged varieties that develop a sharper, more complex flavor. This cheese is typically made from cow, goat, or sheep milk, and is enjoyed as part of traditional Lithuanian meals, often served alongside bread, potatoes, or even in soups. The fresh varieties are mild and smooth, making them a delightful snack, while the aged versions have a more intense taste and firmer texture, perfect for grating over dishes or pairing with wine. Packed with protein and calcium, Sūris is not only a delicious treat but also contributes to bone health and muscle function. However, like all cheeses, it is important to consume it in moderation due to its fat and sodium content. Whether fresh or aged, Sūris is a versatile and cherished component of Lithuanian cuisine.

Ingredients:

  • 4 liters (1 gallon) whole milk (cow, goat, or sheep milk)
  • 1/4 teaspoon liquid rennet or 1 rennet tablet
  • 1/4 cup water (for dissolving the rennet)
  • 1/4 teaspoon salt
  • Cheesecloth (for draining)
  • A mold for shaping the cheese (optional)

Instructions:

  1. Heat the milk in a large pot over medium heat until it reaches about 85°F (29°C). Stir occasionally to prevent burning.
  2. Dissolve the rennet in a small amount of cool water. Once the milk has reached the right temperature, add the dissolved rennet to the milk and stir gently.
  3. Cover the pot and let the milk sit undisturbed for 1-2 hours, or until the curd forms and separates from the whey.
  4. Cut the curd into small cubes using a knife or curd cutter, and allow it to sit for an additional 10-15 minutes.
  5. Gently heat the curds to 105°F (40°C), stirring occasionally to help the curds release more whey.
  6. Once the curds are firm, strain them through a cheesecloth to separate the whey. You can save the whey for use in soups or baking.
  7. Sprinkle salt over the curds and mix gently. If using a cheese mold, press the curds into the mold, and let it sit for 4-6 hours at room temperature.
  8. If you prefer fresh cheese, you can enjoy it immediately. For aged cheese, let it sit in a cool, dry place for several weeks, turning it occasionally to ensure even aging.
  9. Once the cheese has reached the desired age, store it in the refrigerator until ready to serve.

Ways to Serve "Sūris" in Various Dishes:

"Sūris" is incredibly versatile and can be incorporated into a wide variety of dishes beyond simple cheese and bread combinations. Here are some creative ways to enjoy it:

  1. With Bread: A classic pairing in Lithuania, "Sūris" is often served with rye bread or other rustic breads, creating a perfect balance of flavors.
  2. In Soups: "Sūris" can be added to soups, especially those that are creamy or made with vegetables like potatoes and leeks, to enhance the flavor and add a rich, creamy texture.
  3. In Salads: Fresh "Sūris" makes an excellent addition to salads, providing a creamy texture and mild flavor that pairs well with fresh greens, tomatoes, and olives.
  4. On a Cheese Platter: Aged "Sūris" is a great option for a cheese platter, paired with fruits, nuts, and wine. The contrast between the soft and creamy fresh cheese and the firmer, sharper aged variety makes for an appealing presentation.
  5. In Pastries: "Sūris" can also be used as a filling in savory pastries or pies, such as those filled with spinach or other greens, adding richness and flavor.

Note:

Other Types of Lithuanian Cheese:

Lithuania is known for a variety of cheeses, each with its unique flavors and textures. While "Sūris" is the most popular, there are several other traditional Lithuanian cheeses worth exploring:

  1. Rukytas: This is a smoked cheese, often made from cow's milk. It has a firm texture and a distinctive smoky flavor. It is commonly enjoyed as a snack or served on a cheese platter.
  2. Varškė: A fresh, soft cheese made from cow's milk, Varškė is similar to cottage cheese and is widely used in Lithuanian dishes. It’s often eaten with bread, in pastries, or as a filling for various pies and dumplings.
  3. Kaimiškas: A farmhouse cheese typically made from raw cow's milk. This cheese is more rustic, with a crumbly texture and a strong, tangy flavor.
  4. Šakotis: While technically not a cheese, Šakotis is a traditional Lithuanian cake often served at celebrations. It's sometimes paired with cheese or dairy products.

Frequently Asked Questions (FAQ):

Can I use other types of milk to make "Sūris"?

  • Yes, you can use cow, goat, or sheep milk to make "Sūris." Each type of milk imparts a unique flavor to the cheese, with cow's milk providing a mild taste, goat's milk offering a tangier flavor, and sheep's milk contributing a richer, creamier texture.

Can I make the cheese lower in fat?

  • Yes, you can make "Sūris" with low-fat or skim milk, which will reduce the overall fat content. However, the texture and flavor may be slightly different, with lower fat milk resulting in a lighter and less creamy cheese.

What is the best way to store "Sūris"?

  • Store "Sūris" in a cool, dry place. Once made, it should be placed in the refrigerator to maintain its freshness. If you are aging the cheese, keep it in a cool, dry environment and turn it regularly to ensure even aging.

Can I make "Sūris" at home easily?

  • Yes, making "Sūris" at home is relatively simple, though it requires patience and attention to detail. You’ll need basic ingredients such as milk, rennet, and salt, as well as a cheesecloth for draining. The process includes heating the milk, adding rennet, and allowing the curds to form, which can take several hours. Once the cheese is formed, you can either enjoy it fresh or let it age for a more robust flavor.


Nutritional values and benefits

4 Liters Whole Milk (4,000g)

  • Calories: 2,400
  • Carbohydrates: 192g
  • Protein: 128g
  • Fat: 144g
  • Sodium: 320mg
  • Vitamins:
  • Vitamin A: 1,600 IU (32% DV)
  • Vitamin D: 400 IU (50% DV)
  • Minerals:
  • Calcium: 1,200mg (120% DV)
  • Phosphorus: 1,000mg (100% DV)

Nutritional Benefit: Whole milk is an excellent source of protein, calcium, and essential vitamins, promoting bone health, muscle function, and overall growth. The fat content also provides energy and supports the absorption of fat-soluble vitamins.

1/4 Teaspoon Liquid Rennet (1.25g)

  • Calories: 0
  • Carbohydrates: 0g
  • Protein: 0g
  • Fat: 0g
  • Sodium: 0mg

Nutritional Benefit: Rennet is used to coagulate the milk and separate the curds from the whey. It does not contribute significant nutritional value but is essential for cheese-making.

1/4 Cup Water (60ml)

  • Calories: 0
  • Carbohydrates: 0g
  • Protein: 0g
  • Fat: 0g
  • Sodium: 0mg

Nutritional Benefit: Water is crucial for hydration and supporting all bodily functions, although it does not provide significant nutrients.

1/4 Teaspoon Salt (1.5g)

  • Calories: 0
  • Carbohydrates: 0g
  • Protein: 0g
  • Fat: 0g
  • Sodium: 580mg

Nutritional Benefit: Salt enhances flavor and helps with electrolyte balance, but it should be consumed in moderation due to its high sodium content.

Cheesecloth (for draining)

  • Calories: 0
  • Carbohydrates: 0g
  • Protein: 0g
  • Fat: 0g
  • Sodium: 0mg

Nutritional Benefit: Cheesecloth is a tool used for straining the curds from the whey and does not contribute any nutritional value.

Expanded Health Benefits of "Sūris":

While "Sūris" is known for its high protein and calcium content, there are additional health benefits that make it a worthwhile addition to a balanced diet:

  1. Heart Health: While cheese is often considered high in fat, when consumed in moderation, it can provide essential fatty acids that support heart health. The calcium and potassium in "Sūris" help manage blood pressure levels, which can contribute to cardiovascular health.
  2. Digestive Health: The probiotics in some aged cheeses like "Sūris" can aid in gut health. These beneficial bacteria help maintain a healthy digestive system by promoting the balance of intestinal flora.
  3. Bone Health: The high calcium content in "Sūris" plays a vital role in maintaining strong bones and preventing bone density loss, especially in older adults.
  4. Muscle Function: The protein in "Sūris" helps in muscle repair and growth, making it a great food for active individuals or those recovering from injuries.

Summary of Nutritional Benefits:

Sūris, a traditional Lithuanian cheese, is rich in protein and calcium, which support muscle health, bone density, and overall growth. The whole milk used to make Sūris provides essential vitamins like vitamin A, which is vital for skin health and vision, and vitamin D, which helps in the absorption of calcium. The salt in the cheese adds flavor while contributing to electrolyte balance. While fresh Sūris offers a mild, creamy flavor, aged Sūris provides a sharper taste, with both versions delivering high nutritional value.

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