Finnish Squeaky Cheese (Leipajuusto)

Ingredients

2-1/2 gal. raw or pasteurized milk 1 tbsp. salt 1 tbsp. cornstarch 1 tbsp. sugar 1/2 tablet of Hanson's Rennet*
Directions 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.