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- Q16359149 subject Q6176558.
- Q16359149 subject Q7319048.
- Q16359149 abstract "Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi. It's basics are raw quark and fresh milk, but other products can be added. Traditionally, caraway seeds are added as spice. Cheese is made by heating until clear whey is separated, yellow greenish in color. Whey is discarded and 72—77 °C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided egg, cream or butter, salt and quantity of caraway. Hot mass forms and cools. Generally, the cheese ripens for few days in a cool place.".
- Q16359149 thumbnail Caraway_cheese.jpg?width=300.
- Q16359149 wikiPageWikiLink Q11254.
- Q16359149 wikiPageWikiLink Q1193132.
- Q16359149 wikiPageWikiLink Q13228.
- Q16359149 wikiPageWikiLink Q1455981.
- Q16359149 wikiPageWikiLink Q17147.
- Q16359149 wikiPageWikiLink Q185009.
- Q16359149 wikiPageWikiLink Q259642.
- Q16359149 wikiPageWikiLink Q26811.
- Q16359149 wikiPageWikiLink Q34172.
- Q16359149 wikiPageWikiLink Q6176558.
- Q16359149 wikiPageWikiLink Q6672817.
- Q16359149 wikiPageWikiLink Q7319048.
- Q16359149 wikiPageWikiLink Q830.
- Q16359149 wikiPageWikiLink Q8495.
- Q16359149 type Cheese.
- Q16359149 type Food.
- Q16359149 type FunctionalSubstance.
- Q16359149 type Thing.
- Q16359149 type Q2095.
- Q16359149 comment "Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi. It's basics are raw quark and fresh milk, but other products can be added. Traditionally, caraway seeds are added as spice. Cheese is made by heating until clear whey is separated, yellow greenish in color. Whey is discarded and 72—77 °C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided egg, cream or butter, salt and quantity of caraway. Hot mass forms and cools.".
- Q16359149 label "Jāņi cheese".
- Q16359149 depiction Caraway_cheese.jpg.