Saturday, 10 March 2012

Kotijuusto: Homemade Finnish cheese


The idea of Mozzerella making popped into my head last week, but unfortunately, I had no vegetable rennet. So the suggestion was put to me instead to make this "kotijuusto" which literally means home cheese. It's easier to make and the result is mild and creamy with a crumbly texture, a worthy substitute! In Finland, it's eaten with cumcumbers and tomatoes, but a rhubarb and cardamom jam that I made, paired really well with the cheese. (Post to follow on the jam) It seemed a little strange to add eggs to cheese but hey, I went for it and it works. I found the recipe here


1 litre full fat milk
1/2 litre buttermilk
2 organic eggs
1 tsp salt

Add the whole milk to a medium pot and bring to the boil. In a separate bowl, add the buttermilk and eggs and whisk together until fully combined. Add to the pot with the boiling milk, in a slow, steady stream, stirring continuously before bringing back to the boil. When it has reached a boil, remove from the heat, add the salt and set aside for 30 minutes so that the curds and whey begin to separate.

When it has rested, line a large bowl with a muslin cloth. Pour the cheese in and then gather up the muslin and tie up high, to let the liquid strain through. Leave overnight. When you come back remove the cloth carefully and behold the milky round ball you have created. 

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