Leipäjuusto with Cloudberry Jam

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Gently heat the whole milk in a large pot over medium-low heat until it reaches 37°C (98°F). Use a thermometer to ensure accuracy.

   Ongeveer 5 min

   Tip van de kok: Do not let the milk boil; too high a temperature can prevent the rennet from working properly.

2. 2

   Remove the pot from the heat and stir in the rennet.

   Ongeveer 1 min

3. 3

   Let the milk sit undisturbed for 10-15 minutes, or until it forms a firm curd, similar to yogurt.

   Ongeveer 15 min

   Tip van de kok: The curd is ready when it cleanly separates from the side of the pot when gently pulled.

4. 4

   Preheat your oven to 200°C (390°F).

5. 5

   Using a slotted spoon, carefully transfer the curds into a colander lined with cheesecloth or a clean kitchen towel, allowing the whey to drain.

   Ongeveer 2 min

6. 6

   Gently press the curds to remove excess whey, then transfer them to a bowl.

   Ongeveer 1 min

7. 7

   Add the all-purpose flour and salt to the curds and mix until just combined.

   Ongeveer 1 min

   Tip van de kok: Avoid overmixing, which can make the cheese tough.

8. 8

   Form the mixture into a flat, round or oval shape, about 1-inch thick, and place it on a baking sheet lined with parchment paper.

   Ongeveer 2 min

   Tip van de kok: The traditional shape is often slightly irregular, resembling a rustic loaf.

9. 9

   Bake in the preheated oven for 15-20 minutes, or until the cheese is golden brown and develops characteristic dark spots on its surface.

   Ongeveer 20 min

   Tip van de kok: Keep an eye on it to prevent burning; the dark spots are desirable for flavor.

10. 10

    Serve the Leipäjuusto warm or at room temperature, cut into wedges, with generous dollops of cloudberry jam.

    Tip van de kok: It can also be gently reheated in a pan or oven just before serving.