" Finnish Squeaky Cheese (Leipajuusto)


Finnish Squeaky Cheese (Leipajuusto)


2-1/2 gal. raw or

pasteurized milk
1 tbsp. salt
1 tbsp. cornstarch
1 tbsp. sugar
1/2 tablet of Hanson's Rennet*


  • Heat milk in saucepan to 88°F (but not over 90°). Dissolve crushed organic compound in one tbsp. of cool water; put aside. In a cup, combine dry ingredients with alittle quantity of the warm milk. Add this mixture and dissolved organic compound into the remainder of the warm milk. Stir well; put aside to congeal. don't disturb.
  • Jelling time varies from twenty to forty five minutes. take a look at by inserting wood spoon into mixture. once solid properly, the spoon ought to leave a clean hole.
  • When solid, stir to interrupt up curds into 1-inch chunks. Let set 5-10 minutes till whey separates from curds. launched a 9-inch spherical cake pan with a skinny, wet artifact draped over it. Pour solid mixture onto cloth; gather all corners and sqeeze out the maximum amount whey as attainable. take away the material and firmly press mass into pan.
  • Bake at 400°F for quarter-hour. sporadically pour whey out. Broil on each side till lightweight golden brown. Cool on rack and let dry 1-2 hours. Refrigerate.

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