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*

Directions:

Heat milk in double boiler to 88°F (but not over 90°). Dissolve crushed rennet in 1 tbsp. of cool water; set aside. In a cup, mix dry ingredients with a small amount of the warmed milk. Add this mixture and dissolved rennet into the rest of the warmed milk. Stir well; set aside to jell. Do not disturb.

Jelling time varies from 20 to 45 minutes. Test by inserting wooden spoon into mixture. When jelled properly, the spoon should leave a clean hole.

When jelled, stir to break up curds into 1-inch chunks. Let set 5-10 minutes until whey separates from curds. Set out a 9-inch round cake pan with a thin, wet cloth draped over it. Pour jelled mixture onto cloth; gather all corners and sqeeze out as much whey as possible. Remove the cloth and firmly press mass into pan.

Bake at 400°F for 15 minutes. Periodically pour whey out. Broil on both sides until light golden brown. Cool on rack and let dry 1-2 hours. Refrigerate.

Comments from Edna Johnson :

*Available at drugstores.

User Reviews:

The cheese turned out great!!Not as solid as the kind I'm used to back home (upper peninsula of Michigan) but it'll do..
thanks :o)

Submitted by Gail Frustaglio on December 04, 2002

Add your review of this recipe.