Fresh Cheese-Piimajuusto

I’m all over the place with bread this weekend.  My “go to” GF roll is the Brazilian Cheese roll (it comes in a variety of names), but that can’t be it, right?

While I wait for my freshly washed muffin pan to dry so I can make yet one more batch, I thought I would share with you a recipe I came across in the newly published “Fire and Ice”, classic Nordic Cooking.

There are so many promises with this book!  I couldn’t wait to start exploring the gifts Darra Goldstein is sharing with us!  So far it’s been a stew with chopped pickles and cheese!  Delish!

I’m not sure you want to make cheese on a regular basis, but every now and then it can be a lot of fun.  The consistency is very similar to Ricotta but it just has a really fresh taste.

You can add whatever herbs you like, but for me, I am currently growing a LOT of chives, and it makes sense to use them of course!

I invite you to give this a try, discovery is a jewel!!

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Piimajuusto  (Fresh Cheese)

4 cups of organic/raw milk (whatever milk is available to you)

2 cups of buttermilk

2 eggs

1/4 tsp black peppercorns (cracked)

1 1/2 tsp salt

3 TBLS fresh herbs (chives, thyme, parsley, tarragon, dill, chervil)

In a saucepan warm the milk and the buttermilk over LOW heat until your thermometer reads 185`

Meanwhile, beat your eggs until frothy

Once the milk mixture has reached it’s 185` goal, remove from the heat and begin to “TEMPER” your eggs with about a tablespoon of milk at a time into your eggs.  Do this until your eggs have warmed nicely (we do not want scrambled eggs!)

Once you’ve tempered your eggs go ahead and whisk them into the milk mixture

Keep the heat on medium until your milk/egg mixture has come to a low boil, then once the boil has been achieved remove from the heat and let it rest for about 30 minutes

While that is happening, fetch your strainer (fine mesh) and lay some cheesecloth in it

Set the strainer over a bowl big enough to catch your whey (watery remnants)

After this resting period (curds will form) pour the mixture into the strainer and let it rest for about an HOUR!

Then transfer to a bowl and add your salt, herbs and pepper

Pack your cheese into a covered vessel and rest it over night

That’s it!  Easy!

The weather is getting cooler, so this is a great way to spend a rainy weekend!

Cheers,

Rhonda

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