Two Finnish Cheese Recipes

Whew! Finn Fest 2008 in Duluth was a huge success! As promised, I am posting two Finnish cheeses here so that you can enjoy them.
The first is:
Leipajuusto or Squeeky Cheese
1 gallon skim milk
1 quart of whipping cream
3 cups instant dry milk (Carnation works the best)
1 tablespoon salt
1 rennet tablet
1/4 cup water
1. In a large pot, mix the milk, cream, dry milk and salt. Heat to 110 to 115 Degrees. Meanwhile disolve the rennet in the water.
2. Stir the dissolved rennet into the warm milk and remove from the heat. With a long spatula or knife, cut through the curds to make squares from the top of the milk to the bottom. Cover.
3. Let stand at least an hour. Line a colander with cheesecloth or a thin gauze. Pour the milk curds and whey into the colander and let drain several hours or overnight.
4. Turn curds out onto a rimmed pizza pan or cookie sheet and pat into a round about 12 to 14 inches in diameter.
5. Place under the broiler and broil until golden brown; during this time the cheese will drain more whey. Pour whey off from the pan. Turn the cheese over (easiest way is to invert the cheese onto another rimmed pan). Return to the broiler until golden brown.
6. To serve, cut into triangles or squares. This can be wrapped and refrigerated to be consumed within a week.

Basic Munajuusto
1 gallon whole milk
1 tablespoon salt
1 quart buttermilk
3 eggs
1. Pour milk into a large pot. Heat to boiling. Meanwhile, mix the salt, buttermilk and eggs.

2. When milk comes to a boil, remove from heat and stirin the buttermilk mixture. Stir until mixed. Remove from heat and cover. Let stand until cooled to room temperature.
3. Line a colander with cheesecloth. Pour curds and when into the colander. Let stand until whey has drained away from the curds, about 1 hour.

4. Line a wooden mold or another mold that has a drain hole with cheesecloth or a thin gauze. Pour the curds into the mold. Place a weight on top. Place into a pan tht can catch the whey that drain away. Refrigerate at least 2 hours or overnight.

5. Remove from the refrigerator. Invert onto a serving plate and remove the cheesecloth. Serve with fresh fruit or berries.

Garlic and herb Munajuusto: Add 2-3 tablespoons chopped fresh basil, 5 minced cloves oif garlic, a pinch of tarragon, pinch of oregano and pinch of thyme to the milk in step one. Add the juice of juice of 2 lemons (about 1/3 cup) in the butermilk mixture im step 2, and proceed and proceed as above.