Lithuanian curd cheese sliced on a rustic wooden plate — **Photographer**: Piotr Półtorak **Copyright**: Traditional Recipes

Lithuanian Curd Cheese Recipe (Varškės Sūris)

Name: Lithuanian Curd Cheese Recipe (Varškės Sūris)
Prep time: 15 min
Cook time: 25 min
Total time: 6 h
Yield: 1 pressed cheese; weight varies
Cuisine: Lithuania
Ingredients: 3 litres pasteurised whole milk; 1 litre plain cultured kefir; 1 teaspoon salt, or to taste; 1/2 teaspoon caraway seeds, optional

Published: February 18th, 2025 - Last updated: October 7th, 2026

Author: Piotr Półtorak

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Lithuanian pressed curd cheese

Varškės sūris is a fresh, pressed curd cheese with a mild sourness and a firm, slightly crumbly texture. Caraway is a familiar seasoning, although plain and unsalted versions also exist. A triangular cloth bag gives the cheese its characteristic wedge shape and leaves a knot impression at the wider end.

How the traditional method differs

The published specification for Lietuviškas varškės sūris describes milk soured with lactic acid bacteria, without rennet, followed by draining and pressing. It records a household practice of drying cheese for longer storage and also describes baked and smoked forms. These are distinct preparations, not storage instructions for fresh cheese.

The milk-and-kefir method below is a home adaptation. It does not reproduce the full cultured-milk production process in the specification, and should not be described as certified production. The cheese is pressed in the refrigerator rather than left on the kitchen counter overnight.

Serving

Slice it for rye bread, or serve it with honey. The final weight depends on the milk, acidity and amount of whey removed; a precise yield cannot be guaranteed.

Source: Lietuviškas varškės sūris, published product specification, 2013/C 57/10, pp. 24-27.

Expert tips:

Use cultured dairy

Use pasteurised milk and plain cultured kefir, not milk left to spoil at room temperature.

Press evenly

A triangular cheese bag produces the traditional wedge. A lined mould also works, but makes a different shape.

Storage:

Refrigeration

Keep covered at 4 C or below and use within 3 days. This fresh cheese is not suitable for pantry storage.

Freezing

Freezing can make the cheese more crumbly; thaw in the refrigerator and use in cooked dishes.

Recipe information:

Preparation

15 minutes

Total

6 hours

Yield

1 pressed cheese; weight varies

4 (1)

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Ingredients

3 litres pasteurised whole milk
1 litre plain cultured kefir
1 teaspoon salt, or to taste
1/2 teaspoon caraway seeds, optional

Substitutions for ingredients:

Caraway - Omit it for plain cheese.
Whole milk - Lower-fat milk makes a leaner cheese; traditional curd cheese is not restricted to full-fat versions.

Preparation

1. Heat gently

Combine the milk and kefir in a heavy saucepan. Heat slowly, stirring gently to prevent sticking, until distinct curds and yellowish whey separate. Avoid a rolling boil; separation depends on the acidity of the kefir, not a fixed cooking time.

2. Drain

Lift or pour the curds into a colander lined with clean food-safe cheesecloth over a bowl. Allow the main flow of whey to drain, about 20-30 minutes.

3. Season

Fold the salt and optional caraway into the drained curds. Gather the cloth and tie it securely.

4. Press and chill

Place the wrapped curds in a draining mould or between clean food-safe surfaces over a tray. Add a stable weight and refrigerate at 4 C or below for about 5 hours, until firm enough to slice. Keep the cheese out of the drained whey.

Frequently Asked Questions (FAQ):

Is this the exact protected cheese recipe?

No. This is a milk-and-kefir home adaptation; the published specification uses lactic starter cultures and a defined production process.

Is UHT milk impossible to use?

No absolute ban is justified for acid-set cheese. Results vary; refrigerated pasteurised milk is the more predictable choice for this recipe.