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Great tips here, helped me out a lot. there are so many ways to make this csehee, it is hard to find the one recipe you'd like to follow, especially the first time around. one thing biezpiens is the same thing as cottage csehee and can be made beautifully with vinegar, although I prefer a traditional method that yealds good, crumbly, wonderful cottage csehee, but requires good raw milk, which is hard to come by over here, unless you live in CA or have a farm or have access to one, the latter being my lucky option here down south. You basically let the milk sour or ferment naturally by placing it out in room temperature, covered with a cloth for a few days, as soon as you get a product that somewhat resembles buttermilk, you are good to go!- it's not let to ferment to where it becomes sourmilk or clabber as its called down south or skābpiens as its called in Latvia, OR filmjolk as in Sweden which is of rather thick consistency like yoghurt. But adding this soured milk to a 1:1 ratio of fresh milk and heating it will get you rather nice cottage csehee. I actually warm the soured milk by itself, covered up with a lid until you get the curds. Works either way. Gives you some of the best homemade cottage csehee or biezpiens. One thing to note, pasteurized milk will not work- it will simply turn bad. Not something I would like to experience.Regarding the csehee- I have read that not adding any eggs has been the traditional choice way back when and this csehee can actually be aged as well, as it is done in western Latvia- as far as I know- sat out in the sun by the sea to soak up all that salty air! Presumably without eggs.It's a long way off frok the summer solstice, but this csehee is sure worth trying any time of the year!

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