Kohupiim is a traditional Estonian dairy product, often compared to cottage cheese, German quark or ricotta . It is a soft, slightly tangy and creamy fresh cheese, very popular in Estonia. Kohupiim is used in many ways in Estonian cuisine: in desserts, pastries like Sõrnikud (cheese pancakes), or simply eaten plain with fruit or honey.
Ingredients
Preparation
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I fermented the milk in my Ninja Foodi (yogurt fermentation mode, 7 hours). But you can do it the traditional way.
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Heat the milk: Pour the milk into a large saucepan and heat it gently over medium heat until it reaches around 35°C. It should be warm but not too hot to the touch. Use a kitchen thermometer to check the temperature.
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Add the yogurt: Add the plain yogurt to the warm milk and stir gently until well combined. Cover the pot and let the milk sit in a warm place for 12 to 24 hours. This step allows the yogurt bacteria to ferment the milk and curdle it.
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Coagulation: When the milk has fermented, it should have a texture similar to thick yogurt. Gently heat the mixture to around 40-45°C and add the lemon juice or vinegar while stirring slowly. The curds will begin to separate from the whey. Wait about ten minutes.
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Drain the Kohupiim: Pour the mixture into a colander covered with cheesecloth or a clean kitchen towel, and let drain for about an hour. This will create a creamy and light texture. The more the Kohupiim is drained, the firmer it will be.
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Storage and tasting: Transfer the Kohupiim to an airtight container and store it in the refrigerator. It can be eaten plain, mixed with honey, fresh fruit or nuts. You can also use it as a base for cakes, tarts or sweet desserts.
Estonian Sõrnikud recipe, cream cheese recipe, quark, cottage cheese
