How to make Leipäjuusto (Finnish Squeaky Cheese) 🧀

fresh cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta provides a similar texture with lower fat.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

syrup

🥗Healthier: honey

💰Cheaper: sugar

Honey offers natural sweetness.

Sanitize all equipment and the milk.

Heat 4 liters of whole cow's milk to 32 degrees Celsius (90 Fahrenheit) directly on the stovetop.

Turn off the heat once the target temperature is reached.

Add 2 teaspoons of non-iodized salt to the milk and stir to dissolve.

Add 1/4 teaspoon of calcium chloride diluted in 1/4 cup of non-chlorinated water if using pasteurized milk.

Pour in 1/4 teaspoon of single strength rennet while stirring for no more than one minute.

Cover the pot and allow the milk to set for 40 minutes until curds form.

Check for a clean break in the curds after 40 minutes.

Cut the curds into 2.5 centimeter (1 inch) cubes gently while stirring minimally.

Allow the curds to heal for 5 minutes.

Line a colander with cheesecloth and scoop the curds into it using a ladle.

Cover with a lid to keep dust out and let drain for 2 hours.

After 1 hour of draining, break up the curds with hands to help them drain faster.

After 2 hours, gently squeeze some whey out and flatten the curds into a dish shape while draining.

Place a dinner plate on top of the cheese and flip it onto the plate to remove the cheesecloth.

Place baking paper on top of a cooling rack over an oven tray, then flip the cheese onto the baking paper.

Reshape the cheese into a circle if necessary and place it under the griller or broiler at max temperature.

Watch the cheese carefully as it flattens and whey seeps out during grilling.

After about 20 minutes, check for browning; it should take about 30 minutes for the entire surface to brown.

Remove from the griller and drain the hot whey carefully.

Place another sheet of baking paper on top and flip the cheese over to grill the other side.

Grill the other side, watching closely, which should take about 10 minutes to brown evenly.

Once browned, carefully transfer the cheese to a plate for serving.

Allow the cheese to cool for about 10 minutes before serving warm with cloudberry jam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens