The Complete Guide to Making Cheese, Butter, and Yogurt at Home by Richard Helweg

Author:Richard Helweg [Helweg, Richard]
Language: eng
Format: epub
Tags: cheese, butter, yogurt, homemade, milk, recipes, dairy
Publisher: Atlantic Publishing Group Inc.
Published: 2013-07-14T21:00:00+00:00

Leipäjuusto

Here is a cheese that is as much fun to make as it is to eat, especially if you enjoy using your outdoor grill. Leipäjuusto is the original grilled cheese and translates to “bread cheese.” It is called this because when you are done making it, it resembles a round of unleavened bread. You can tell the kids that this bread is also known as Finnish squeaky bread. You will understand this as you eat it because it really does squeak.

The recipe given here calls for cow’s milk. However, it would not be unusual to find this cheese made with reindeer’s milk in Finland. If you happen to have access to a reindeer or moose, go ahead and use that milk.

Ingredients

1 ½ gallons whole milk

¼ tablet vegetable rennet dissolved in ¼ cup of cool, unchlorinated water (If you are using liquid rennet, use two drops)

Salt (to taste)

Seasoning (to taste)

Directions

1. Pour milk into a stainless-steel pot of a double boiler.

2. Slowly heat milk to 100°.

3. Gently stir in the dissolved rennet mixture, making sure to thoroughly mix into milk.

4. Remove pot of milk from the heat.

5. Cover pot of milk and allow milk to ripen for 30 minutes.

6. Line a colander with a large, doubled piece of cheesecloth. Make sure the cloth is large enough that you will be able to bring the corners together in a bag for the cheese to drain. Place the colander over a pot to catch the whey.

7. Gently pour the curds into the cheesecloth-lined colander.

8. Allow curds to drain in colander for about ten minutes.

9. Bring and tie corners of cheesecloth together to form a bag.

10. Twist the bag around to gently squeeze whey from the curds.

11. Untie the bag and transfer the cheese to a bowl.

12. Season to taste. Note that Leipäjuusto, like many soft cheeses, has a fairly plain taste. Leipäjuusto will easily take on any flavor or seasoning that you add to it. When you season the cheese, consider what you might be serving it with and complement it. Some prefer just adding a little salt, but other options include garlic, lemon zest, caraway, freshly ground black pepper, or hot dry mustard powder.

13. Use your hands to form the cheese into a flat pancake. It will be about 9 inches in diameter.

14. You can now choose to broil or grill the cheese.

To broil:

1. Place the round of cheese on a broiler pan that allows for drainage. There should be a pan underneath the slotted pan to catch additional whey that drains during broiling.

2. Broil for three minutes or until the cheese develops a nice brown top crust. Keep an eye on it.

3. Remove from broiler and place the cheese on a plate.

4. Leipäjuusto is traditionally cut into bite-sized cubes.

To grill:

1. Place round of cheese on a water-soaked, wooden grilling board. If you have slotted grilling board, all the better. In lieu of a grilling board, you can use the same kind of broiling pan noted above.

2. Place board/pan on grill and cover.

3. Grill until cheese develops a golden brown crust. Time will depend on how hot your fire is.

4. Remove from heat and transfer to plate to be cut into bite-sized cubes.

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