Sura Kees

Prepare the Buttermilk

Pour the buttermilk into a large saucepan. Heat gently over low heat until it starts to curdle. Stir occasionally to prevent sticking.

Curdle the Buttermilk

Once the buttermilk has curdled, remove from heat. Allow it to cool slightly.

Strain the Curds

Line a fine-mesh sieve or cheesecloth with a clean towel and place it over a bowl. Pour the curdled buttermilk into the sieve to drain off the whey, leaving the curds behind.

Season the Cheese

Once the curds have drained, transfer them to a mixing bowl. Add salt, black pepper, and ground caraway seeds if using. Mix well.

Press and Chill

Place the curds into a cheese mold or a small, lined container. Press down to compact the curds. Cover and refrigerate for at least 24 hours to allow the flavors to develop and the cheese to firm up.

Serve

Once chilled and firm, remove the cheese from the mold. Slice and serve as a spread on bread or as part of a cheese platter.