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Sura Kees is a traditional Liechtenstein snack made from buttermilk that has been curdled and strained. It holds cultural significance as a hearty, rustic dish often enjoyed by locals. Typically served during gatherings or as a simple appetizer, Sura Kees showcases the country's agricultural heritage.
Pour the buttermilk into a large saucepan. Heat gently over low heat until it starts to curdle. Stir occasionally to prevent sticking.
Once the buttermilk has curdled, remove from heat. Allow it to cool slightly.
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.
Once the curds have drained, transfer them to a mixing bowl. Add salt, black pepper, and ground caraway seeds if using. Mix well.
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.
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.
Enjoy your meal!
Sura Kees is a curdled buttermilk dish popular in Liechtenstein, enjoyed for its tangy flavor and creamy texture.
Sura Kees originates from Liechtenstein, reflecting the country's dairy farming traditions.
The key ingredients include buttermilk, salt, black pepper, and optional caraway seeds.
It takes approximately 40-55 minutes to prepare Sura Kees.
Sura Kees is delicious served with fresh bread, pickles, or as part of a charcuterie board.