Leipäjuusto with Cloudberry Jam

备料

配料

做法

分步操作

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.

   约 5分钟

   烹饪提示： 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.

   约 1分钟

3. 3

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

   约 15分钟

   烹饪提示： 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.

   约 2分钟

6. 6

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

   约 1分钟

7. 7

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

   约 1分钟

   烹饪提示： 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.

   约 2分钟

   烹饪提示： 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.

   约 20分钟

   烹饪提示： 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.

    烹饪提示： It can also be gently reheated in a pan or oven just before serving.