Leipäjuusto (Finnish Baked Cheese)

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Steg för steg

1. 1

   Gently warm the milk in a large pot over medium-low heat until it reaches about 37°C (98°F). Do not boil.

   Cirka 5 min

   Kockens tips: Use a food thermometer to accurately measure the temperature. The milk should feel warm to the touch but not hot.

2. 2

   Remove the pot from the heat. Stir in the rennet and the salt. Mix well.

   Cirka 1 min

3. 3

   Let the milk mixture sit undisturbed for 30-60 minutes, or until it forms a firm curd that separates from the whey.

   Cirka 45 min

   Kockens tips: The curd should look like a soft, wobbly block. You can test it by gently pressing the edge with a spoon.

4. 4

   Preheat your oven to 225°C (440°F) or prepare your broiler.

   Cirka 5 min

5. 5

   Carefully transfer the curd into a colander lined with cheesecloth or a clean kitchen towel to drain the whey. Let it drain for about 10-15 minutes.

   Cirka 15 min

   Kockens tips: You can save the whey for other recipes, such as baking bread.

6. 6

   Gently press the curd to remove excess whey, then shape it into a flat, round or oval disc, about 1-2 cm thick, and place it on a baking sheet lined with parchment paper.

   Cirka 2 min

   Kockens tips: The shape doesn't have to be perfect; rustic is fine.

7. 7

   Bake the cheese in the preheated oven for 15-20 minutes, or until the surface develops characteristic dark, caramelized spots.

   Cirka 20 min

   Kockens tips: Keep an eye on it to prevent burning. If using a broiler, this step will be much faster, typically 2-5 minutes.

8. 8

   Remove from the oven and let it cool slightly before serving.

   Cirka 1 min

9. 9

   Cut the leipäjuusto into wedges and serve warm, traditionally with cloudberry jam.

   Kockens tips: It can also be served with other berry jams or even fresh berries.