DISH RESEARCH · Snack
Leipäjuusto
Also known as: Finnish squeaky cheese
Tinskun keittiössä curdles whole milk with rennet, cuts and drains the curd in gauze under a plate weight, then releases and bakes the cheese until brown spots appear.
About Leipäjuusto
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Tinskun keittiössä makes this leipäjuusto from whole milk, salt and cheese rennet. The creator’s two-litre trial yielded about 280 grams of cheese, which she divided into portions for four people.
Salt is mixed into the whole milk, which is warmed in a pot to 36–37°C. The pot leaves the heat, rennet is stirred in lightly, and a lid covers it while the milk curdles for about thirty minutes.
A knife cuts crossing lines in the curd, which rests for another ten minutes. In the selected cloth approach, moistened gauze lines a wide sieve set over a bowl, and a slotted spoon transfers the curd into it.
A suitably sized plate weighs down the curd while it drains overnight in the refrigerator. The cheese is then carefully released from the gauze and placed in an oven form.
The cheese bakes at about 230–250°C, preferably using the grill setting, for around ten minutes or until it develops brown spots. The creator describes this browned surface as achievable in an ordinary electric oven.
Ingredients in Leipäjuusto
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
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Cuisines & regions
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.