Author Topic: Munajuusto Egg Cheese Making Recipe  (Read 17698 times)

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #15 on: October 19, 2009, 06:50:18 PM »
I was surprised how good it was. I bought one plain one for the true tasting expecting a really bland omelet sort of thing. You can taste the egg but the cheese flavor is very discernible as well.

I will be making this soon for the boys at work to go with our Monday bagels with some some smoked breakfast sausages. I think they will really like it.

riha

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #16 on: October 19, 2009, 08:34:13 PM »
You have got scandinavian cheeses mixed up. There's no eggs in that one if I read the text correctly from the pic. Also, it calls itself "juustoleipä" which is different from "munajuusto".

I have been slack in making and therefore have not posted a recipe for leipäjuusto yet. Leipäjuusto is a bit dryer, always fried cheese. I have never found any flavoured varieties in Finland, but have spiced my own with lemon peel.

I happened to try leipäjuusto (self-made) with some italian salami they had on sale in local store. Awesome. Perhaps I will give this pepper variety also a try.

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #17 on: October 19, 2009, 09:05:22 PM »
Ah I have two recipes (neither of which I can pronounce) Both end in juusto. One is Munajuusto and the other is leipäjuusto. In pictures they look alot alike.

I think the plain one I ate said egg cheese on the front and looked just a little different. This one says Baked cheese. Both said Juusto on front - maybe that's the brand name?

riha

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #18 on: October 20, 2009, 12:26:19 PM »
Finnish for cheesemakers :)

"Juusto" means "cheese".

Muna = egg
Leipä = bread

So we have egg cheese and bread cheese. The name of the latter is because they used to dry the cheese just like bread. When the dry cheese is warmed, it softens again. Or so I have heard, I have never tried dried cheese.

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #19 on: October 21, 2009, 01:30:41 AM »
Why thank you. I have yet to find a Finnish translator online.  :-\

riha

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #20 on: October 21, 2009, 07:46:49 AM »
I use http://www.sanakirja.org/

(sanakirja is also Finnish and means dictionary (or wordbook if you translate it literally))

It's got many languages including Finnish and English. You have to choose English user interface from top right corner.

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #21 on: October 22, 2009, 03:06:28 AM »
Thanks hon! Now I can start researching Finnish recipes again. I actaully have a few but I couldn't read them before.

goatherdess

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #22 on: October 23, 2009, 12:31:01 AM »
Debi, do you have one similar to Gjetost/Brunost?

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #23 on: October 23, 2009, 01:07:50 AM »
I have several that end in "ost." Note: I have not tried any of these yet!

Gjetost
Norwegian a slightly sour but sweet caramel with a smooth texture similar to fudge. the milk is often mixed with cow's to give a more varied taste. The result is a semi-hard cheese with a fat content lower than most (about 30%).

ingredients:
1 gallon fresh cows milk whey (not more than 2 hours old)
1 cup heavy cream

Procedure:
Pour whey into a large pot.
Add cream.
Slowly bring to a boil then turn down to a simmer.
Skim off the foam and set in refrigerator.
Boil down the whey stirring occasionally.
When whey has reduced to about 80% add the foam and stir.
Continue to reduce whisking to keep smooth.
When the mixer is the consistency of fudge pout into a metal pan and cool in cold water.
Keep stirring to prevent lumps.
When it has started to firm up place in air tight container and refrigerate to set.
Cool in refrigerator at 40°F and 90% humidity.

Gjetost and Myseost will stay fresh in the refrigerator for 3 weeks and should be firm enough to slice.
« Last Edit: October 23, 2009, 01:44:09 AM by DeejayDebi »

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #24 on: October 23, 2009, 01:09:17 AM »
Herregaardsost - Hard Swedish cheese, flat and round   
   
Ingredients:   
Milk Pasteirized   
Mesophilic Starter culture   
0.75 grams/gallon Sodium Nitrate   
rennet   
   
Procedure:   
Warm milk to 86°F and add culture.    
Add sodium Nitrate amd mix well.   
Add rennet and allow to firm about 30 to 35 minutes.    
Cut curds to 3/8 inch pieces and stir to float.   
Scald curds raising temperature to 107 to 113°F over 60 minutes.   
Stir curd until the whey is expelled.   
Press curd lightly under whey with plates then drain off whey.   
Cut curds to fit into molds and fill molds.   
Press lightly allowing the curds to cool.   
Imerse in 50°F salt bath for 2 to3 days .   
Drain and dry for 14 days at 50 to 53°F.   
Store for 3 weels at 60 to 65°F then store for 3 months at 53°F or until ripe.   

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #25 on: October 23, 2009, 01:11:29 AM »
Myseost

ingredients:
1 gallon fresh cows milk whey (not more than 2 hours old)
1 cup heavy cream

Procedure:
Pour whey into a large pot.
Add cream.
Slowly bring to a boil then turn down to a simmer.
Skim off the foam and set in refrigerator.
Boil down the whey stirring occasionally.
When whey has reduced to about 80% add the foam and stir.
Continue to reduce whisking to keep smooth.
When the mixer is the consistency of fudge pout into a metal pan and cool in cold water.
Keep stirring to prevent lumps.
When it has started to firm up place in air tight container and refrigerate to set.
Cool in refrigerator at 40°F and 90% humidity.

Gjetost and Myseost will stay fresh in the refrigerator for 3 weeks and should be firm enough to slice.

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #26 on: October 23, 2009, 01:40:36 AM »
Gammelost
Norwegian goat's milk cheese that has a very strong flavor and a texture that ranges from soft to very hard depending on its age.

Ingredients:
Skimmed Milk
Lactic Adic starter
Penicillium roqueforti
Mucor racemosus

There are two methods of producing this cheese

Procedure ONE: - The Hardanger method
Add  about 0.5 %  of lactic starterto skim milk and souring for a day or two at 19°C 66°F.
Warm slowly to145°F ( 63°C ).
After about 30 minutes place curd in cloth bags and press heavily.
After pressing remove from the bags, brake up the curds and place in cloth lined moulds. 
Place moulds in a pot of boiling whey for 3 ½ hours. Make sure the whey covers the cheese.
Remove  molds from whey amd drain at room temperature overnight.
The next day remove the cheese from the molds and air dry for a day or two.
Pierced the cheeses with a themometer probe and pour in Penicillium roqueforti.
Place cheese in an aging area at 50 to 55°F (10-13°C) and a relative humidity of 90%.

 A Mucor racemosus, which is propagated by hand rubbing the surface with mycelium from older cheeses, develops on the surface of the cheese. The cheese is inverted daily or at least every other day, and rubbed or cleaned if necessary. The curing period is about 4 week or somewhat longer.



Procedure TWO: - The Sogn Method
Add 1.5  to 2 % of starter to the skim milk, and let it sour at a temperature of 72-75°F (22-24°C).
After two days, the milk may be transferred to the cheese vat where souring is completed at a temperature of 77°F (25°C) .
When the milk has reached the desired stage of souring (a later stage than in the Hardanger method), it is heated slowly to the boiling point.
The whey is removed, and the curd is heated to about  195°F (90°C), then placed in moulds to drain.
The moluds are covered with cloths and kept in a warm place.
After the whey has drained, the curd is removed from the moulds, crumbled fine, inoculated with mold M.racemosus, and repressed.
The next day the cheeses are removed from the moulds, dried in a warm place for 4 or 5 days, and then taken to the curing room. The curing process is the same as in the Hardanger method.

NOTE:
In both methods, after the cheese is partly cured, it may be put in chests lined with straw that has been treated with heated juniper extract.

The yield of cure cheese is between 4 -5 1/2 pounds per 100 pounds of milk or  4.5 to5 kg  100 kg of milk.

goatherdess

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #27 on: October 23, 2009, 12:17:09 PM »
Thanks, Debi! Wow, that's a bunch of recipes.  :)

Offline DeejayDebi

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #28 on: October 24, 2009, 02:11:13 AM »
I'm working on a cheese eBook. Some I have had longer than some members have walked the planet!  :D

justsocat

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Re: Munajuusto Egg Cheese Making Recipe
« Reply #29 on: October 30, 2009, 02:02:20 AM »
I saw once Norwegian wrote that gjetost has original name Brunost. Brun - brown, ost - cheese. Similar to myseost. Myse - goat, ost - cheese.
I've tried brunost couple of times. Just boiled down the whey for 5.5 - 6 hrs. Testes good but sour. I didn't obtain a smooth structure may be because of I didn't add cream. Bought samples do look smooth and may be some day I'll retry brunost with a cream. TY Debi.