Sõir

Sõir (Estonian Curd Cheese)

Sõir is a traditional Estonian fresh cheese made from curd, eggs and butter, traditionally pressed in a wooden mould lined with a clean woven cloth. This home-kitchen version uses toast slices instead of the traditional rye 'sõiraleib' to mimic the bread layer that gives the cheese its mild, slightly tangy flavour.

Prep

30 min

Cook

25 min

Total

55 min

Serves

8 (about 600 g)

Difficulty

Medium

Recipe ingredients

• •1 l (about 4¼ cups) whole milk, pasteurised; raw milk should be heated first
• •2 g (½ tsp) fine sea salt
• •60 ml (¼ cup) white vinegar or lemon juice, for curdling
• •2 whole (2 large) eggs, at room temperature; required for food safety – cook through
• •60 g (¼ cup) unsalted butter, softened
• •4 slices white sandwich bread, stale or lightly toasted; stand-in for traditional sõiraleib rye
• •1 tsp caraway seeds, optional, classic Estonian addition

Steps

1. 1 Line a sieve with a large piece of butter muslin or several layers of fine cheesecloth and set it over a bowl.
2. 2 Pour the milk into a heavy saucepan, add the salt and heat gently to about 82 °C / 180 °F, stirring so it does not scorch on the bottom.
3. 3 Take the pan off the heat and stir in the vinegar or lemon juice. Let it sit undisturbed for 5 minutes – the milk should separate into clear greenish whey and white curds.
4. 4 Carefully ladle or pour the curds into the prepared sieve. Let them drain for at least 20 minutes, until the whey has stopped dripping and the curds are moist but not wet. Discard the whey (or save it for soup).
5. 5 While the curds drain, tear the bread into rough pieces and pulse in a food processor to coarse crumbs, or grate on a box grater. Spread the crumbs on a tray and dry them in a 120 °C / 250 °F oven for 8–10 minutes until crisp and pale gold; let them cool.
6. 6 Whisk the two eggs in a small bowl until smooth. Pour them into a small saucepan and cook over very low heat, stirring constantly with a wooden spoon, for 3–4 minutes until they thicken into soft, just-set curds. Do not let them scramble into dry lumps; the mixture should look like a thick, glossy paste. Cook until the egg reaches 71 °C / 160 °F on a thermometer for safety.
7. 7 In a mixing bowl, rub the softened butter into the drained curds until creamy, then fold in the warm egg curd and the dried bread crumbs (and caraway seeds if using). Season with a little extra salt to taste.
8. 8 Pack the mixture firmly into a clean bowl, small loaf tin or traditional wooden sõir mould lined with a fresh, clean cloth. Press down well, smooth the top, and fold the cloth over the cheese.
9. 9 Cover and refrigerate for at least 12 hours, ideally 24 hours, to let the flavours develop and the cheese firm up. Keep refrigerated and eat within 5 days.
10. 10 Unmould, slice and serve at room temperature with rye bread, pickles, smoked fish, or a drizzle of honey – the classic Estonian way.