Leipäjuusto

Prepare the Milk

In a large pot, heat the milk over medium heat until it reaches 85°F (29°C). Stir occasionally to prevent scalding.

Add the Rennet

Dissolve the rennet in 1/4 cup of water.

Add the rennet mixture to the milk, stirring gently for about 1 minute. Cover the pot and let it sit undisturbed for about 45 minutes to 1 hour, or until the milk has coagulated and formed a curd.

Cut the Curd

Once the curd has formed, cut it into small cubes using a knife or a long knife. Let it sit for 5-10 minutes to allow the curds to firm up.

Cook the Curd

Gently heat the curds over medium-low heat, stirring occasionally. The curds should start to separate from the whey. Continue cooking for about 10-15 minutes, until the curds are firm and the whey is clear.

Drain the Curd

Pour the curds and whey into a cheesecloth-lined colander. Allow the curds to drain for about 10-15 minutes.

Shape the Cheese

Transfer the curds to a clean surface or cheese mold. Press the curds into a flat, even layer. If using a mold, press down firmly to shape the cheese.

Cook the Cheese

Preheat a griddle or frying pan over medium heat.

Slice the cheese into rounds or squares and cook on the griddle for about 3-4 minutes on each side, or until golden brown and slightly crispy.

Serve