Description
A soft, creamy cheese with a subtle tang, perfect for enhancing salads, spreading on crackers, or complementing fresh fruit.
Ingredients
Units
Scale
- 34 fl oz (1 liter) buttermilk
- 2 large free-range eggs
- 50 fl oz (1.5 liters) low-fat milk
- 1 cup (100g) skim milk powder
- 1–3 tbsp lemon juice (as needed)
- Fresh oregano, chopped, to serve
Instructions
- Combine Eggs and Buttermilk: Lightly beat the eggs and buttermilk together until well combined. Set aside.
- Heat Milk: In a large saucepan, gently heat the low-fat milk until warm, reaching approximately 107°F (42°C).
- Add Milk Powder: Whisk in the skim milk powder into the warm milk, continuing to heat the mixture until it’s almost boiling.
- Combine Mixtures: Remove the saucepan from heat and whisk in the buttermilk and egg mixture. Cover with a lid and leave in a warm place for about one hour.
- Curdle the Mixture: If no curd forms on the mixture’s surface after an hour, stir in lemon juice. The amount needed can vary, so start with 1 tablespoon and add more as necessary.
- Drain the Curd: Once the mixture has curdled, use a slotted spoon to transfer the curd into a sieve lined with cheesecloth, set over a bowl to catch the whey.
- Press the Curd: Fold the cheesecloth over the curd and place a weight on top to press it down. Refrigerate for at least 2-4 hours, or overnight for best results.
- Flavor and Serve: Unwrap the set cheese, flavor with freshly chopped oregano, and serve with rye bread.
Notes
- Ensure all utensils and the saucepan are very clean to avoid any unwanted bacteria.
- The temperature of the milk is crucial: too hot, and you risk scrambling the eggs; too cold, and the curds won’t form properly.
- The cheese’s firmness can be adjusted by the length of time under weight: longer for firmer cheese.
- Prep Time: 30 mins
- Curdling Time: 300 mins
- Cook Time: 10 mins
- Category: Cheese
- Method: Curdling
- Cuisine: Finnish