Category - Curd cheese (biezpiens)

Who (in Latvia) doesn’t know biezpiens? It is a traditional Latvian dairy product, made by fermenting and curdling milk, skimmeed milk, or buttermilk and the separating the whey. It’s often confused with well known cottage cheese or quark but it’s a differnet cheese one has to try. Nowadays, lactic cultures such as L.lactis and L.cremoris are added for fermentation. Curd cheese is often enjoyed fresh with sour cream and is used in both savoury dishes and desserts.