Kaffeost.

HOMEMADE COFFEE CHEESE

or Brun-uusto Cheese 

http://www.mug-life.com/2009/02/kaffeost-coffee-cheese.html

 shared https://www.littlegreencheese.com/2014/10/homemade-coffee-cheese.html

Coffee cheese originally made from the milk warm, straight from a cow or reindeer and used in coffee as a kind of snack. Irresistible for a Northern Swede in general and a Tornedaling (border to Finland) in particular! At least if they belong to the middle-aged generation with a plus sign …

If you have no barn, or reindeer (as the best Coffee Cheese is made from), use whole milk or preferably raw milk…

INGREDIENTS

• 2 liters of milk
• 60 ml heavy cream
• 2 tsp rennet (available at the pharmacy and in some stores)

METHOD

1. Pour the milk and cream in a 3-liter saucepan
2. Heat to lukewarm (37 degrees C)
3. Lift off the pan and mix in rennet. Let stand for about 30-40 minutes until the liquid has solidified ( curdled itself )
4. Stir gently with a slotted spoon while you heat up the liquid to lukewarm again .
5. Steer meanwhile the cheese from the edges toward the center of the pan .
6. When the cheese is gathered into a ball in the middle heat the whole thing up to the boiling point – but it should not boil ! Take the pan off the heat just before the whey boils.
7. Place the cheese in a fine mesh colander / strainer large / or in a cheese mold if you have one of those.
8. Press out as much whey as possible out of the cheese. Set a weight and leave for a few hours so the last whey is pressed out and the cheese gets dry .
9. Preheat the oven to 200 degrees C. Press the cheese into a well greased casserole dish – cheese should be a maximum of 3 cm thick. Bake the cheese in center of oven until browned. The cheese can also be used without baking but I think it will be tastier to bake it.
10. If the edges become hard – wrap the warm cheese in aluminum foil afterwards so they soften.
11. When the cheese has cooled – cut into small cubes or strips, put a pile in the coffee cup and fill the cup with fresh coffee .
12. Stir and eat with a spoon …. enjoy the taste and the sound ….

If there is anything left – package well and freeze down or make dessert with warm cloudberries or raspberry coulis. The whey may be used as liquid to bake soft bread.

***

shared http://thejolipantry.com/2015/12/10/kaffeost-coffee-cheese/

What you’ll need:

• 2L of whole milk
• 60 ml of heavy cream
• 2 tsp of rennet
•  a thermometer and some cheesecloth!

Pour the milk into a large pot and place it on the stove top.

Add the cream

Now, we needed to prepare the rennet. Ours came in tablets that had to be dissolved in water first.

1/4 of a tablet dissolved in a little distilled water was supposed to do the trick, but we found we needed half a tablet.

Wait about 15 min for the rennet tablet to dissolve

Warm up the milk and cream to 37C (around body temperature). Remove from the heat.

While stirring add the rennet!

Now, we play the waiting game! Let the pot sit for about an hour.

Internet magic, an hour has passed … did it solidify?

It did, but the curds are small. Warm the mixture back up to 37C while moving the curds towards the centre with a slotted spoon.

Once you have the curds in the centre … or as good as you’ll get … warm the mixture up to just under a boil.

Laddle the curds into a cheesecloth lined colander or strainer.

fold the cloth over top and press out as much liquid as you can!

The curds will be very hot … I found this out the hard way!

The reason for that last round of heating is you need the curds to be hot or when you press them at this stage, they won’t stick together and you won’t have a solid cheese in the end.

Temperatures in cheesemaking are important, much like when you make candy (oh, the disasters I’ve had trying to make candy!)

You’ll want to place something heavy on top of the cheese and leave it pressing the water out for at least a couple of hours.

We found a pot filled with water to be an excellent weight for this!

Again, internet magic … and a few hours have passed.

We remove the pot … now the moment of truth as we open the cloth …

WE MADE CHEESE!

Take your cheese and place it into an oven proof dish.

Place it into an oven heated to 350F and bake until golden.

Dog’s don’t understand that we bake this to add flavour … sorry Pippi, you’re just going to have to wait.

Some more internet magic and …

So grab your knife and your kåsa (or guksi) and let’s have some kaffeost!

cut the cheese in small cubes.

about the size of sugar cubes

Drop a few into your kåsa (if you don’t have this traditional cup carved out of a birch burl, any coffee cup will do, don’t worry!)

Pour the coffee over the cheese. The cheese will float to the top. This cheese does not melt!

This wonderful kaffeost will absorb coffee like a sponge. Take out a piece with a spoon and enjoy. It will squeak when you bite into it and you’ll have coffee and a sweet, creamy cheese fill your mouth.

And there you have it … homemade coffee cheese!

Bon apetit