Finnish Squeaky Cheese (Leipajuusto)

1. 1

   Heat milk in double boiler to 88F (but not over 90).

2. 2

   Dissolve crushed rennet in 1 tbsp.

3. 3

   of cool water; set aside.

4. 4

   In a cup, mix dry ingredients with a small amount of the warmed milk.

5. 5

   Add this mixture and dissolved rennet into the rest of the warmed milk.

6. 6

   Stir well; set aside to jell.

7. 7

   Do not disturb.

8. 8

   Jelling time varies from 20 to 45 minutes.

9. 9

   Test by inserting wooden spoon into mixture.

10. 10

    When jelled properly, the spoon should leave a clean hole.

11. 11

    When jelled, stir to break up curds into 1-inch chunks.

12. 12

    Let set 5-10 minutes until whey separates from curds.

13. 13

    Set out a 9-inch round cake pan with a thin, wet cloth draped over it.

14. 14

    Pour jelled mixture onto cloth; gather all corners and sqeeze out as much whey as possible.

15. 15

    Remove the cloth and firmly press mass into pan.

16. 16

    Bake at 400F for 15 minutes.

17. 17

    Periodically pour whey out.

18. 18

    Broil on both sides until light golden brown.

19. 19

    Cool on rack and let dry 1-2 hours.

20. 20

    Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.