Leipäjuusto (Finnish Bread Cheese)

Ingredients

• 1 liter whole milk
• ½ cup heavy cream
• ¼ teaspoon liquid rennet
• ½ teaspoon fine sea salt
• ½ cup lingonberry jam or cloudberry jam

Instructions

1. 1

   Pour 1 liter of whole milk into a heavy-bottomed stainless steel pot and set it over medium heat. Use an instant-read thermometer to bring the milk to exactly 90°F (32°C), stirring occasionally — this takes about 5-8 minutes. You want the milk warm to the touch but not hot; it should feel like a baby's bath water.

2. 2

   Once the milk reaches 90°F, dilute 0.25 teaspoon of liquid rennet in 0.25 cup of cool, unchlorinated water (room temperature). Stir the diluted rennet gently into the milk using an up-and-down motion for about 1 minute — avoid vigorous stirring, which breaks the delicate curds forming beneath the surface.

3. 3

   Let the milk sit undisturbed for 10 minutes. It will gradually thicken into a custard-like consistency. Test for a clean break by inserting a knife at a 45-degree angle and lifting gently — if it breaks cleanly like custard, you're ready to cut.

4. 4

   Using a long, thin stainless steel knife, cut the curds into 1/4-inch cubes by making vertical cuts, rotating the pot and cutting at angles to get uniform small pieces. Work slowly and deliberately — you should hear a gentle sloshing sound, not aggressive splashing.

5. 5

   Let the cut curds rest for 5 minutes. Then slowly raise the temperature to 105°F (40°C) over 15 minutes, stirring gently and constantly with a whisk. The curds will gradually firm up and shrink — they should feel slightly springy when pressed.

6. 6

   Line a fine-mesh strainer with butter muslin or a clean thin kitchen towel and carefully pour the curds and whey into it, reserving the whey. Let the curds drain for 2 minutes, then gently gather the cloth corners and hang the bundle over a bowl for 10 minutes until it stops dripping heavily.

7. 7

   Transfer the drained curds to a cutting board and break them into roughly 2-inch chunks with your hands. Pour the reserved whey back into the heavy pot and heat it to 190°F (88°C) — the whey should be steaming but not actively boiling.

8. 8

   Gently place the curd chunks into the hot whey and let them cook undisturbed for 2-3 minutes. They will sink first, then slowly float to the surface as they cook. Watch for them to rise and develop a thin, golden skin — this indicates they're ready to remove.

9. 9

   Using a slotted spoon, carefully remove each warm cheese curd to a lightly buttered baking sheet or platter, arranging them in a single layer. The cheese should feel firm on the outside but still yielding when gently pressed — this is the perfect texture for serving.

10. 10

    While the cheese is still warm (and ideally slightly wobbly in the center), transfer the curds to serving bowls or a platter. Serve immediately with 2 tablespoons of lingonberry jam or cloudberry jam spooned over the top — the warm cheese will soften slightly when you cut into it, creating a contrast of flavors. Traditionally, you eat it with a spoon, breaking the warm cheese into pieces and mixing it with the tart jam.

Tools you’ll need

• heavy-bottomed stainless steel pot (2-quart or larger)
• instant-read thermometer
• long thin stainless steel knife
• whisk
• fine-mesh strainer
• butter muslin or thin kitchen towel
• bowl (for draining)
• slotted spoon
• lightly buttered baking sheet or platter
• cutting board

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