How to Give New Flavors and Colors to Jāņu Siers Without Big Expenses

Although Jāņu siers is traditionally made with caraway seeds, new flavor combinations are gaining popularity. Chef Normunds Baranovskis from Rimi suggests experimenting with ingredients already at home or seasonally available, such as basil, sun-dried tomatoes, or roasted nuts. To enhance the aroma, he recommends lightly heating spices in a pan before adding them.

For those with a sweet tooth, a sweet version of the cheese can be made by replacing some salt with sugar and adding raisins, dried apples, sea buckthorn, cranberries, blueberries, or other berries. This simple approach creates an unusual festive treat and allows using existing fruit and berry supplies.

To add color without artificial substances, natural powders, dried fruits, berries, or herbs can be used. Colorants are best added after separating the whey, when the cheese mass is heated in butter. A striking effect can be achieved by making a two-colored cheese: divide the mass into two parts, add different ingredients (e.g., basil and tomatoes) to each, then press them together.

Meadow plants and edible flowers are an inexpensive way to improve the cheese's appearance. Dried cornflower petals create a vibrant accent. Fresh herbs are better used for rolling the finished cheese, while dried ones can be mixed into the mass.

Baranovskis also mentions using horseradish, which adds pungency and helps curdle the milk due to its natural acidity. He emphasizes patience: common mistakes including draining the curds too quickly, insufficient whey draining, or not letting the cheese cool properly. Quality fresh milk and full-fat cottage cheese are recommended.