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kahvijuusto
Oct. 6th, 2012 05:18 pmWhen I was a child we would made occasional trips to my mother's home town, Ewen Michigan, to visit family. If we were very lucky one of her aunts would bring some "juusto" to a family gathering, and I would feast on more than my fair share of the world's best cheese. It is also the world's most fun cheese: It Squeaks! There is nothing much nicer than chewing a bite of juusto and listening to it squeak against your teeth while enjoying its wonderful flavour.
When I got older one of my cousins got me a ( copy of the recipe )
I made it a few times over the years, but haven't made it since I lived in Tasmania. Since moving to Sweden I have managed to enjoy it a few times anyway, because at some markets there is a Finnish woman who has blocks of it for sale, where is it marketed as kaffe ost ("Coffee Cheese", which is also the literal translation of the actual Finnish name for it, kahvijuusto; it is only my family which uses the Finnish word for all cheeses, juusto, for just this type). I bought five packets of it at Midsummer and put four of them in the freezer to save for special occasions. Just before mom arrived for her visit last month I got a packet out and it was thawed and ready to enjoy when she got here (and she really appreciated that welcome!).
While we were visiting cousins in Finland the table at the formal "coffee" gathering had it in addition to lots of yummy home made baked goods, and I ate more than my fair share. After mom's week in Finland she had me pull out another package from the freezer, and we enjoyed that over her last couple of days here.
Despite thus getting the craving filled lots recently, I still wanted to make some. I recall having issues making it from normal store-bought milk, since homogenization makes it harder to get the milk fats to separate from the whey. Therefore, when I discovered that one can buy "gammaldags mjölk"(old fashioned milk; not homogenized--it is labeled with a warning advising us to "remember to shake before pouring") I resolved that the next time I actually had time I would make some again. I picked up some liquid rennet at a drug store a few weeks back and waited for the schedule to clear a little.
Today is the first day with no special adventures on the calender for over a month--we went somewhere and did something for all of the last five weekends. To celebrate ( I stayed home and made cheese )
After dinner I enjoyed some really yummy cheese for desert. Yes, it squeaks exactly as it should, and tastes even better than the stuff I bought at the market. Yum!
If any of you decide to try Aunt Sally's recipe please let me know how it goes for you (and if it is convenient to let me taste it, I would love to do so).
When I got older one of my cousins got me a ( copy of the recipe )
I made it a few times over the years, but haven't made it since I lived in Tasmania. Since moving to Sweden I have managed to enjoy it a few times anyway, because at some markets there is a Finnish woman who has blocks of it for sale, where is it marketed as kaffe ost ("Coffee Cheese", which is also the literal translation of the actual Finnish name for it, kahvijuusto; it is only my family which uses the Finnish word for all cheeses, juusto, for just this type). I bought five packets of it at Midsummer and put four of them in the freezer to save for special occasions. Just before mom arrived for her visit last month I got a packet out and it was thawed and ready to enjoy when she got here (and she really appreciated that welcome!).
While we were visiting cousins in Finland the table at the formal "coffee" gathering had it in addition to lots of yummy home made baked goods, and I ate more than my fair share. After mom's week in Finland she had me pull out another package from the freezer, and we enjoyed that over her last couple of days here.
Despite thus getting the craving filled lots recently, I still wanted to make some. I recall having issues making it from normal store-bought milk, since homogenization makes it harder to get the milk fats to separate from the whey. Therefore, when I discovered that one can buy "gammaldags mjölk"(old fashioned milk; not homogenized--it is labeled with a warning advising us to "remember to shake before pouring") I resolved that the next time I actually had time I would make some again. I picked up some liquid rennet at a drug store a few weeks back and waited for the schedule to clear a little.
Today is the first day with no special adventures on the calender for over a month--we went somewhere and did something for all of the last five weekends. To celebrate ( I stayed home and made cheese )
After dinner I enjoyed some really yummy cheese for desert. Yes, it squeaks exactly as it should, and tastes even better than the stuff I bought at the market. Yum!
If any of you decide to try Aunt Sally's recipe please let me know how it goes for you (and if it is convenient to let me taste it, I would love to do so).
