Learn how to make authentic Finnish Squeaky Cheese (Leipäjuusto) at home! 🧀 With its golden caramelized crust and signature squeak, this mild, comforting bread cheese is perfect served warm, cold, or even dunked in coffee! 🇫🇮
Equipment
- Large stockpot
- Thermometer
- Cheese mold
- Cheesecloth
- Slotted spoon
- Heavy object (stack of plates)
Ingredients
- 1 gallon raw (unpasteurized) whole milk
- ¼ cup heavy cream
- Liquid rennet (per package instructions)
- Cheesecloth
- Heavy object for pressing (like plates)
Instructions
- Line a cheese mold with cheesecloth and set aside.
- In a large pot, combine milk and cream. Insert thermometer and slowly heat to 95°F (35°C).
- Remove from heat. Stabilize the temperature around 98.6°F (37°C).
- Stir in the liquid rennet thoroughly. Cover the pot and let it sit undisturbed for 30–60 minutes until curds form.
- Gently reheat to 150°F (65°C), stirring curds gently toward the center.
- Transfer curds to the mold. Cover with cheesecloth and press with a heavy weight for 30–60 minutes.
- Preheat broiler. Place cheese in an oven-safe dish and broil until deeply golden brown on top.
- Let cool briefly. Serve warm or cold!
Notes
Homemade traditional bread cheese that's warm, squeaky, and unforgettable!
If you've never heard of Finnish Squeaky Cheese — called Leipäjuusto (meaning "bread cheese") — you're in for a delicious surprise! 💛 Growing up, I tasted it now and then at weddings or other special events. It was always served cubed on toothpicks, recognizable by its golden-brown, caramelized crust and its distinctive squeaky sound when you chew it. 🥰
As a kid, I didn’t always appreciate it... but now, it’s pure nostalgia and comfort! Plus, homemade squeaky cheese is on a whole different level. So even if you’re skeptical, trust me: this mild, fresh cheese will win you over!
Important Note:You will need raw (unpasteurized) milk to make authentic Leipäjuusto. If you're not sure where to legally source it, reach out — it’s more accessible than you might think!
What Is Finnish Squeaky Cheese? 🤔
- Leipäjuusto = "Bread Cheese" in Finnish.
- Kaffeost = "Coffee Cheese" in Swedish — yes, sometimes they dunk it into hot coffee! ☕🧀
- Squeaky Cheese = Nickname for the squeaky sound it makes when you chew it!
Tools & Equipment You’ll Need 🛠️
- Large stockpot
- Food thermometer (one that stays in the milk)
- Cheese mold
- Cheesecloth
- Slotted spoon
- Heavy weight (like a stack of plates)
- Large liquid measuring cup
Ingredients for Finnish Squeaky Cheese 🥛🍶
- 1 gallon raw (unpasteurized) whole milk
- 1/4 cup heavy cream (pasteurized cream is fine, but raw cream is even better if available!)
- Liquid rennet (animal or vegetarian — see below for tips)
How to Make Traditional Leipäjuusto: Step-by-Step 📜✨
1. Prep Your Mold
Line your cheese mold with cheesecloth, allowing enough cloth to fold over the curds later.2. Warm the Milk
- In a large pot, combine the milk and cream.
- Insert your thermometer into the liquid (make sure it’s not touching the pot's bottom).
- Slowly heat over medium heat until it reaches 95°F (35°C).
- Remove from heat. Allow the temperature to stabilize at 98.6°F (37°C) — body temperature — before adding rennet.
3. Add Rennet
- Stir in the rennet thoroughly.
- Cover the pot and let it set undisturbed for 30–60 minutes.
- Once set, you’ll notice small curds separating from clearish whey.
4. Cook the Curds
- Gently reheat the pot over medium heat.
- Use a slotted spoon to stir the curds gently toward the center.
- Cook until the temperature reaches 150°F (65°C), and let it sit at that temperature for a couple of minutes.
5. Mold and Press the Cheese
- Transfer the curds into the prepared mold.
- Fold over the cheesecloth and place a heavy weight (plates work great!) on top.
- Allow it to press, releasing extra whey, for about 30 minutes to 1 hour.
6. Broil to Perfection 🔥
- Preheat your oven broiler.
- Move the cheese to a baking dish and broil until the top is deep golden brown.
- Watch carefully — it might take several minutes!
How to Serve & Store Your Finnish Squeaky Cheese 🧀🍯
Serving Suggestions:
- Warm: Fresh out of the broiler is heavenly! Soft, a little melty, with that signature squeak.
- Cold: Great cubed and served with toothpicks at parties!
- With Jam: Traditionally served with cloudberry jam — a Nordic delicacy! Can't find cloudberry? Try it with raspberry or lingonberry jam. 🍇🍯
- In Coffee: Yep, drop a slice into a hot cup of coffee like they do in Sweden. It softens and absorbs all that rich flavor. ☕🧀
Storing:
- Wrap your cheese tightly and store in the refrigerator for up to 5 days.
- You can also freeze it for longer storage, although it’s best enjoyed fresh.
FAQs About Making Leipäjuusto 🧀❓
What is rennet?
Rennet is a natural enzyme that causes milk to curdle, separating into curds and whey. Traditional animal rennet is made from the stomach linings of young calves, lambs, or goats. However, there are vegetarian rennet options made from plants like nettles. 👉 I recommend liquid rennet for beginners because it’s easier to measure and mix. Always follow the dosage instructions on the package!Can I use pasteurized milk?
For traditional Finnish Squeaky Cheese, you must use raw milk. Pasteurized milk won’t curdle properly for this specific cheese. Some farm markets or cow shares offer raw milk legally.Final Thoughts 💭✨
If you've been curious about making cheese at home, Finnish Leipäjuusto is a great place to start! It's simple, rewarding, and incredibly fun. Plus, once you hear that first "squeak" as you bite into your homemade cheese, you’ll be hooked for life. 🧀💛