Finnish Squeaky Cheese

Instructions

1. Prepare the milk
   In a large, heavy-bottomed pot, warm the milk to 37°C (98°F). If you're using pasteurized milk, adding a tablespoon of heavy cream will help achieve a richer texture. Remove from heat once it reaches temperature.
2. Add the coagulant
   If using rennet, dilute it in 2 tablespoons of cold water, then stir into the warm milk. If using buttermilk as a substitute, simply add it to the warm milk. Stir gently, then add the salt. If using egg (traditional method), beat it lightly and stir in now. Let the mixture sit undisturbed for 30-45 minutes until it forms a solid curd.
3. Separate and drain the curds
   Once the milk has coagulated, cut the curd into 1-inch cubes with a knife. Gently stir to separate the curds from the whey. Line a colander with cheesecloth and pour the mixture in, allowing the whey to drain for about 15 minutes. Gently press the curds to remove excess whey.
4. Form and cook the cheese
   Transfer the curds to a round cake pan (about 8-9 inches in diameter) lightly dusted with flour. Press the curds firmly to form a flat round about 1-inch thick. Bake in a preheated oven at 180°C (350°F) for about 25 minutes until the top is golden brown. Halfway through, flip the cheese carefully to brown both sides evenly.
5. Optional: Caramelize the surface
   For a traditional finish, sprinkle the top with sugar and broil for 2-3 minutes until the sugar caramelizes, creating a sweet crust. Watch carefully to prevent burning.
6. Rest and serve
   Allow the cheese to cool slightly before serving. Traditional serving includes cutting into wedges and topping with butter and cloudberry jam or lingonberries. The cheese can be served warm or at room temperature.