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Prepare this rich Finnish baked cheese "Leipäjuusto"

Posted on02/08/2021 by

Among the names of Finnish dishes, Leipäjuusto stands out, as it is a delicious cheese bread that does not contain even a hint of yeast. Its name comes from its preparation method, which is based on the traditional way of baking bread. Leipäjuusto is a fresh cheese traditionally made from cows. Reindeer milk or even goat milk can also be used. Commercially available versions are generally made from regular milk, and lack color and flavor because of this. The cheese originally comes from Ostrobothnia, Northern Finland and Kainuu. The milk is curdled and prepared to form a round disk two to three centimeters thick. After this, the Leipäjuusto cheese is baked, grilled or flambéed to give it its distinctive brown or charred marks. In Ostrobothnia, leipäjuusto is called juustoleipä (literally, "cheese bread").

Traditionally, the Leipäjuusto was dried and could be stored for several years. To consume the dry cheese, almost hard as stone, it was heated on a fire that helped it soften and produce a particularly appetizing aroma. Even today, cheese can be dried by keeping it in a well-ventilated place for a few days. It has a fairly mild flavor and you can eat it hot or cold.

Ingredients

  • 2-1 / 2 gal. raw or pasteurized milkPrepare this rich baked Finnish cheese "Leipäjuusto"
  • 1 tablespoon. Salt
  • 1 tablespoon. cornstarch
  • 1 tablespoon. sugar
  • 1/2 Hanson rennet tablet

Instructions

Heat the milk in a double boiler to 88 ° F (but not more than 90 °). Dissolve the crushed rennet in 1 tablespoon. cold water; set aside. In a mug, mix the dry ingredients with a small amount of warm milk. Add this mixture and the rennet dissolved in the rest of the warm milk. Stir well; set aside to make gelatin. Do not bother.

The gelation time varies from 20 to 45 minutes. Try inserting a wooden spoon into the mixture. When properly gelled, the spoon should leave a clean hole.

When gelatinized, stir to break the curd into 1-inch pieces. Let stand 5-10 minutes until the whey separates from the curd. Place a 9-inch round cake pan with a thin, damp cloth over it. Pour gelatinous mixture onto cloth; Gather all the nooks and draw as much serum as possible. Remove the cloth and press the batter firmly into the pan.

Bake at 400 ° F for 15 minutes. Periodically pour in the serum. Grill on both sides until lightly browned. Cool on a wire rack and allow to dry for 1-2 hours. Refrigerate.

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