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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: GlennK on December 22, 2013, 05:04:07 PM
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As my heritage is Finnish, I learned to make this a few years ago. It's an easy cheese to make. Broiling it at the end gives it a "skin" that makes it extra delicious. I'll post the recipe if anyone is interested.
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The recipe, yes please ^-^
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Juustoa (also called squeaky cheese or cake cheese)
2.5gal milk (If I can't get raw, I use whole with appropriate amount of calcium chloride)
3 Tablespoons cornstarch
2 Tablespoons salt
1/2 cup sugar
1. Combine dry ingredients and set aside.
2. Heat milk to 100-110F
3. During heating, mix in dry ingredients
4. Add rennet (I use 1/2 tab vegetable)
5. Ripen 30-45 minutes, or until clean break
6. Cut curd; 1/2 -1 inch cubes, let stand 30 minutes
7. Pour off whey gently, until it looks like amount left will fit in two 9" cake rounds (maybe they're 8"??) Sometimes an additional loaf pan.
8. Broil until mottled brown, not black. (This is a matter of personal taste)
9. Pour off whey if needed; If whey covering cheese or boiling over
10. Flip once by placing a dinner plate on top, flipping the pan over so cheese is on plate, then sliding cheese back into pan.
11. Broil other side until at desired color.
12. Allow to cool at room temp. Do not store in anything absorbent, as it will dry the cheese out too much.
The trick to this cheese is finding the right balance of moisture; Pour off too much = too dry. Pour off too little = too moist. Error on the side of too moist.
Often enjoyed dipped in coffee. It should squeak when bit in to. It's slightly sweet.
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Glenn , that looks delicious , thanks for the recipe , I will be sure to try it.
One of my best friends in school was of Finnish descent , his family used to make Kilju , a fermented beverage , I learned to make it and still make it occasionally , was just wondering if you have ever made it.
Great stuff , very mild at first , but gets stronger as you leave it to ferment , it can get quite potent with age.
A cheese to you !
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Oh wow! What a curious cheese. Will have to try this! You got me at 'often enjoyed dipped in coffee'. Thanks for sharing and a cheese for you for bringing a new cheese to this forum :)
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@walker - Kilju is a new one to me. I've never heard of it. I'm going to have to ask around if anyone makes that one.
@Spoons - As far as I Know, it's the only cheese/coffee pairing. I'll be having it for breakfast.
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Looks like a firmer version of ostkaka, Swedish "Cheese Cake"; we eat it every Christmas. I might have to try this one.
Thanks!
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Looks like a firmer version of ostkaka, Swedish "Cheese Cake"; we eat it every Christmas. I might have to try this one.
Thanks!
I looked at the recipe for ostkaka, looks delicious!
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Hello,
this is the first time I see this cheese
is it a cheese sweetens ?
its this eats hot or cold ?
it is good?
it is worth?
@+
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Maybe topped with some homemade jam?
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Maybe topped with some homemade jam?
It's often served that way. Delicious!
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Glenn, this is one of the most unique and easy recipes I've seen on the forum so a cheese for that and the wonderful pictures. Now that I've become somewhat competent in making cheese I'm going back to make some I skipped over. One was Paneer and we loved it so much (grilled with a bit of smoke) that I've done two in the last two weeks (great cheese to do with kids). I think a lot of the fresh cheeses are overlooked because you can buy them cheaper at the store, but if you have good milk the store varity will never match the taste. I will get a couple of gal. milk and do this to take to our daughter-in-law's father's Octoberfest celebration this weekend. Will take a jar of South Carolina peach jam with us :).
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I will get a couple of gal. milk and do this to take to our daughter-in-law's father's Octoberfest celebration this weekend. Will take a jar of South Carolina peach jam with us :).
Come back and tell us how it went! ;D
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Nice cheese, Glenn - my wife is a serious Juustoa fan, and this looks delicious. Cheese to you!
BTW - Yooper?
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BTW - Yooper?
Currently, but soon be an ex-yooper. I'm moving to Eau Claire next week! Hopefully I can find some other curd nerds to swap cheese.
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I'll post details on a separate post but did want to thank Glenn again for posting this recipe. Looking at it it looks falling-off-a-log easy like paneer but while the make is "easy" the finishing (or should I say Finnishing ;)) including the whey draining and broiling has some art to it. Maybe I got lucky but the results are fantastic to look at and trimming some excess cheese from the wheels here and it has a great sweet flavor as well. Anyway, it was a fun make and another cheese to Glenn for bringing this sweet-squeaky to our attention.
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VERY nice, John, those looks yummy! Cheese to you!
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BTW - Yooper?
Currently, but soon be an ex-yooper. I'm moving to Eau Claire next week! Hopefully I can find some other curd nerds to swap cheese.
OK. Married to a yooper-blooded, go up there all the time. Good luck on the move.
Nice thread, cheese to you as well, Glenn.
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That's a great looking cheese John. It does have a beautiful Finnish! My mouth is watering. A cheese to you!
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Thanks Glenn and Paul. I just posted my first Juustoa in a separate thread. If you see it Glenn please correct any mistakes you see as I'm not a Finn or Laplander but love the cheese.