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Finnish Squeaky Cheese

Leipajuusto

This mild cheese is a favorite with coffee. It indeed makes a "squeak" against the teeth when chewed. 2 1/2 gallons raw or pasteurized milk 1 tablespoon salt 1 tablespoon cornstarch 1 tablespoon sugar 1/2 tablet Hanson's rennet (available at drugstores) 1. Heat milk in double boiler to 88 degrees (not over 90 degrees.) 2. Dissolve crushed rennet in 1 tablespoon cool water- set aside. 3. In a cup, mix dry ingredients with a small amount of the warmed milk 4. Add mixture from step 3 and dissolved rennet into warmed milk. Stir well, set aside to jell. Do not disturb. Jelling time varies, 20/45 minutes. Test by inserting wooden spoon into mixture. When jelled properly the spoon should leave a clean hole. 5. When jelled, stir to break up curds into approximately 1 inch chunks. Let set 5-10 minutes until whey separates from curds. 6. Have ready a 9 inch round cake pan ready to form cheese with a thin, wet cloth draped over pan. Pour jelled mixture onto cloth, gather all corners and squeeze out as much whey as possible. 7. Firmly press mass into pan (no cloth) and bake at 400for 15 minutes. Periodically pour whey out. Broil on both sides until light golden brown. Cool on rack and let dry 1-2 hours. Refrigerate. 8. Broil on both sides until light brown. Cool on rack and let dry for 1 - 2 hours. Refrigerate. This cheese freezes well, thaw at room temperature. (Rennet- jello milk- separates curd from whey; salt and sugar- to satisfy taste buds; cornstarch for smoother texture) From the kitchens of Edna E.Johnson & Elsie A.Wierimaa Aurora,Minnesota

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