I had this in Wisconsin and I really enjoyed it. It's a simpe cheese to make and makes a great snack or breakfast. I made a batch tonight and substituted eggnog for the cream and it was great! Much like brother Sailor I can not get enough of the stuff this time of year and put it in anything that needs milk, puddings, pies and now Leipäjuusto.
I've included three photos
the curd draining
the curds on the pan (use foil the whey burns on the pan pretty good)
the finished cheese
I think if I do anything different it would be to make it a little thicker. It does shrink and I layed t out about 3/4 inch thick and it ended up about 1/2 inch think. Wonderful stuff though you have to try it!Leipäjuusto
- Finland (Squeaky Cheese or Bread Cheese)http://www.beatrice-ojakangas.com/2008/08/two-finnish-cheeses_05.htm
The formula for this recipe is based on one that Lauri Sauko (director of Salolampi language camp) talked about. It enhances the milk with extra milk powder and heavy cream. The dry milk adds a great deal of bulk to the cheese. Rennet can be ordered through the internet from cheesemaking supply houses.
1 gallon skim milk
3 cups Carnation instant dry milk (Lauri says Carnation works best)
1 quart heavy cream
1 Junket Rennet tablet
1/4 cup water
1 teaspoon salt
Mix milk, dry milk and cream well in a large, heavy pot and place over lowest heat until milk reaches 110 degrees F.
Crush rennet into the water and add to the milk; stir in the salt. Cover and do not stir anymore. Turn off the heat and let stand 1 hour until milk curdles and looks like a custard. It is okay to let it stand 2 to 3 hours, in fact some recipes call for putting the pot into the refrigerator at this point to stand overnight.)
With a long spatula or knife, cut the curd into 1 inch squares. The curd and whey should separate. If curd is very soft, place over low heat again for about half an hour.
Line a colander with dampened cheesecloth. Place over a large bowl or pan to collect the whey. Pour milk mixture into the cloth lined colander. Drain well.
Transfer curds to a large rimmed cookie sheet or pizza pan. Press into a firm, evenly thick round cake.
Broil until cheese shrinks from sides of the pan. Pour off whey. Invert cheese onto another pan and broil to golden brown. (I had to invert mine several times onto another pan and broil again).
This recipe makes a large squeaky cheese, which can be cut into portions, wrapped, and refrigerated until you’re ready to eat it.