Liliputas

Liliputas (Lithuanian Curd Cheese)

Liliputas is a traditional Lithuanian fresh curd cheese with a rich, slightly tangy flavor and a soft, sliceable texture. It is similar in concept to a dense farmer's cheese or tvarog, and is enjoyed on rye bread, with honey, or as a filling for cepelinai.

Prep

30 min

Cook

60 min

Total

90 min

Serves

Makes about 600 g

Difficulty

Medium

Recipe ingredients

• •2 L (8½ cups) full-fat cow's milk, Do not use ultra-pasteurized; raw or low-pasteurization milk gives the best curd set
• •250 g (9 oz) kefir or live yogurt, Use an unflavored, live-culture kefir (around 2.5% fat) to inoculate the milk
• •60 ml (¼ cup) heavy cream (33% fat)
• •1 g (¼ tsp) fine sea salt
• •1 whole large egg, Optional binding; omit for a softer cheese

Steps

1. 1 Pour the milk into a heavy pot. Heat gently to 32-35°C (90-95°F), stirring often so it does not scorch. Remove from heat.
2. 2 Stir in the kefir (or live yogurt) and the heavy cream. Cover with a clean cloth and leave at warm room temperature (around 22-25°C) for 18-24 hours, until the milk has thickened into a yogurt-like consistency and smells mildly tangy.
3. 3 Pour the cultured milk into a pot and warm very gently to 45-50°C (113-122°F) over low heat, stirring gently. The curd will visibly separate from the greenish whey. Hold at this temperature for about 10 minutes, then remove from heat.
4. 4 Line a fine-mesh sieve or colander with a large square of cheesecloth (muslin). Set it over a bowl and ladle in the curds. Reserve the whey for soups or bread.
5. 5 Let the curds drain for 1-2 hours at room temperature until they form a thick, spoonable mass. Tie the corners of the cheesecloth together, suspend the bundle from a wooden spoon over the sink, and continue draining for another 2-4 hours until the curds hold their shape when pressed.
6. 6 Transfer the drained curds to a bowl. If using the egg, beat it lightly with the salt and stir it into the curds along with the heavy cream until smooth. If skipping the egg, simply mash the curds with the cream and salt until uniform.
7. 7 Press the cheese: line a small plastic or wooden cheese mold (or a sieve lined with cheesecloth) with a clean cloth. Pack the curd mixture in, fold the cloth over the top, and weight with 1 kg (2 lb). Refrigerate and press for 12-18 hours to develop the firm, sliceable Liliputas texture.
8. 8 Unmold and store wrapped in parchment or a clean cloth in the refrigerator. The cheese is ready to eat immediately and keeps well for 7-10 days; flavor deepens after 2-3 days. Serve sliced with rye bread, drizzled honey, herbs, or grated into hot dishes.