Two Finnish Cheeses

I was victim to a "trojan horse" - a virus brought in by some blogger. I promised two Finnish cheese recipes at FinnFest, and I did post them earlier. Now, I can't seem to find them on my own siite, so I will post them again.

Leipäjuusto (Sqeaky Cheese or Bread Cheese)

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 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.

Basic Munajuusto (Egg Cheese or Buttermilk Cheese)

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
3 eggs

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.

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.

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.