I found another Munajuusto recipe that s very similar but has some interesting options I thought you might like to try.Basic Munajuusto
- Finland - (Egg Cheese or Buttermilk Cheese) Beatrice Ojakangas http://www.beatrice-ojakangas.com/2008/08/two-finnish-cheeses_05.htm
This is a quick and easy way to make cheese. It does not require rennet. Use a Finnish handmade wooden cheese mold. Its carved design makes a beautiful, decorative cheese when unmolded. You will need cheesecloth to line the mold and a weight for the top. It needs to drain several hours or overnight.
3 quarts whole milk
1 tablespoon salt
1 quart buttermilk
1. Pour milk into a large kettle and heat slowly to a boil. Stir in sald. Keep stirring continuously to keep the milk from sticking to the bottom of the pan.
2. Mix the buttermilk, eggs and stir into the hot milk. Bring mixture back to a boil to separate the cheese curds. Remove from heat, cover, and let cool to room temperature.
3. Line a sieve with damp cheesecloth and transfer the cheese curds into it using a slotted spoon. Turn into a bowl and mix in the salt.
4. Line a wooden mold, or a colander with cheesecloth. Turn cheese mixture into the mold. Fold cheesecloth over the top and place a weight on top (about 1-2 pounds of butter will work). Chill as it drains, several hours or overnight.
5. Invert onto a serving dish and serve surrounded with berries, if desired.
Or, Place on clean straw and bake in a 500 degree oven until golden brown crust develops.
Garlic and Herb Munajuusto: Add 2 tablespoons chopped fresh basil, 5 minced cloves garlic, pinch of tarragon, pinch of oregano and pinch of thyme to the milk. (step 1)
Add the juice of 2 lemons (abut 1/3 cup) to the buttermilk mixture (step 2) and proceed as directed above.