Hard cheeses from finland. Finnish cheeses - brands and prices
The other day "Petersburg Diary" reported that Petersburgers are showing surprising passivity in the fight against sanctioned products. On a specially created hotline the prosecutor's office received only one call about potentially smuggled Lithuanian cheese.
"Paper" I learned how, after the imposition of sanctions, imported cheese appears in St. Petersburg, what is the scale of the shadow market for prohibited goods and what threatens the smugglers.
Where to buy "sanctioned"
If you ask "cheese Finland" in the search on Avito, the service will give out more than fifty offers from people and shops. Somewhere the tourist Vladimir put an extra package of mozzarella in his suitcase, somewhere Evgenia with the mark “company” offers Oltermani with free delivery or any other Finnish goods on order. As a rule, the pick-up point of such stores is the seller's own apartment, he is also a carrier, he is also a purchaser.
For imported cheese, you have to go to the outskirts of the city, from the final metro station - by minibus for about ten minutes, then walk through a sandy clearing with construction waste. On the left are several high-rise buildings, on the right - shopping center, straight ahead - the forest. The seller of Finnish products meets at the front door, leads to the apartment - in the corridor, cheese is spread out on two small round stools: parmesan, cheddar, cheeses with green and blue mold, mascarpone.
If you need to be sure, next time we can take a check from a Finnish supermarket.
All this is for the domestic market in Finland, - says a cheese seller, a young man of about 25. - We buy it ourselves, we bring it in hand luggage as tourists. If you need to be sure, next time we can take a check from a Finnish supermarket. The seller described the merits of each of the ten types of cheese on the stool. His girlfriend checked in the refrigerator for a piece of Parmesan less than 1.2 kilograms. For this weighty piece they asked for 1900 rubles, for 100 rubles you can buy a corner of cheese with green mold.
Fin-fin, Evromade and Naksa online stores also sell Finnish cheeses without restrictions. The catalogs on the sites and in the VKontakte groups present the usual set of soft and hard cheese produced in Finland or other EU countries. Prices jump from 100 rubles to 3000.
I collect orders and go every week, - says Svetlana (name changed - approx. "Papers"), trading through Avito. - We have no minimum batch, nothing. There are regular customers and just acquaintances who order whatever they find. With that kind of euro, I don't remember anyone ordering chocolate lately. People gave up sweets in the first place. It is better to buy fewer goods, but of high quality. Cheese is ordered both ordinary and outlandish, and expensive varieties. Sometimes even restaurants turn up, although the price turns out to be "resale", but where can you go. I keep the cheeses in my refrigerator, and I ask you to take everyone as actively as possible: you yourself know, if you like, that they are fragrant and impregnate all products with a smell.
With that kind of euro, I don't remember anyone ordering chocolate lately. People gave up sweets in the first place. It is better to buy fewer goods, but high quality
Svetlana has been selling goods bought in Finland for two years now. First I brought diapers baby food, and “when it was covered with sanctions,” they began to order food for her. She was not used to the shuttle lifestyle.
The ride is not so difficult - I took a transfer and drove off. But you spend the whole day, you get up very early, you come all kind of inhuman. We have to transport in small batches, there can be no wholesale deliveries. If I don't fit in myself, there is an opportunity to order, but I like to go shopping.
One of the entrepreneurs contacted "Paper", transports across the border more than a ton of cheese per month. Other interlocutors doubted that such a volume could be carried in hand luggage, and the entrepreneur did not disclose his method of transportation.
How to bring cheese yourself
Goods that have come under counter-sanctions can be transported across the border “for personal use”: up to three liters of alcohol (per adult), up to 250 grams of caviar, up to five kilograms of animal products (fish, meat, dairy products) and up to 50 kilograms of everything else. This is regulated by the rules of the Customs Union, which, in addition to Russia, also includes Belarus and Kazakhstan. All products must be in their original packaging, and the meat must also be labeled in Russian.
Violators of these rules face a fine of up to 2,500 rubles. If you try to import more than 50 kilograms of fish, meat or "milk", you can get a double fine plus pay double the cost of the imported contraband.
They no longer go to Finland to buy food, ”says Elena Volkova, a tour guide of the Constanta Tour travel agency.“ The tourist flow has decreased: there are less people by 60 percent. They buy mainly cheese and butter. Everything is expensive, but butter and cheese are still cheaper there - and, of course, better in quality. Fish delicacies are also bought little by little. They no longer hide extra cans of caviar in hoods, because people have no money. Now the trunks on the buses are empty. Now there are more of those who go on a tourist trip - they want excursions, they want to take a walk, and they want to get a visa. The requirements for us are changing. Sometimes you offer to stop by the store, and they say: "We don't need it." Probably so as not to get upset.
According to Elena, the smugglers do not use tourist buses. But at the Finnish Visa Application Center you can meet women with business cards who are invited to travel to Finland for free. “Usually it is a private minibus for eight people. You are being asked to bring cheese, wheels or something else for the owner of this bus. Previously, this was not, let's say, know-how, "- said Elena.
Sometimes you offer to stop by the store, and they say: "We don't need it." Probably so as not to get upset
It was not possible to meet women with business cards at the visa application center on a weekday, but offers to travel to Finland for free are available in VKontakte. They are allowed to take five kilograms of hand luggage with them, the rest 45 per person are stuffed with goods themselves, somewhere they even help to get a visa. They are carried in cars for four people or in minibuses for eight seats.
People basically go to get their visas back, and I bring in the goods without duties, - the administrator of one of the groups explains by phone, - I take no more than three people with me in the car. With cheese, keep in mind, it is now very strict. Very serious checks, so that the "sanction" is not imported, sometimes the television comes and takes pictures.
One of the groups advises to beware of fraudsters: “They will take you to Finku (to Prisma), but they will take you back across the border only at one or two in the morning, leave in a neutral zone at a gas station and leave, if you don’t agree two or three to carry tires in their own name across the border once a night. "
Where does the cheese come from in restaurants
The restaurateurs explain that for their own needs they order cheeses from Russian farmers or use leftovers of lactose-free dairy products that could be imported into Russia before the government decree on June 25.
Remnants of lactose-free European cheeses can still be found on the shelves of St. Petersburg stores. For example, in Prisma or Spar. After the first counter-sanctions, manufacturers changed the recipe of the cheese, for example, they added a diafiltration process, which removes lactose from the cheese. One of the manufacturers said anonymously "Paper", what new recipe worked out and implemented for about six months. “We started importing cheese in April. As you can see, this did not last long, "a representative of a European company commented, asking not to mention the brand because of the" wave of negative publications ": European business is not favored in the Russian press.
People mostly go to get a visa, and I bring in goods without duties
Our assortment after the sanctions has changed by about 60%, - explained in the "Cheese Shop". - By and large, what we take for "sanctioning" is the remnants of suppliers, purchased officially, including lactose-free. It is not known how much they have left. There is Swiss cheeses- they are allowed for import. The rest of the assortment is carefully selected Russian manufacturers... We are wary of Russian cheesemakers. They have not yet reached the European quality level.
Now "Cheese Shop" cooperates with two or three farms and several large suppliers, but the smuggling trade is too risky: “The profit from the point of view of business is doubtful. Let's say you can get 5-10 thousand profit from a big head of cheese. The fine will be issued much more, everyone will be arrested and it’s good if they don’t go to jail. ”
What is the threat of sanction trade?
Petr Shchelkin, a lawyer for Pravo Piter, believes that it is very difficult to assess the punishment facing entrepreneurs: there is still no sufficient judicial practice in such cases. “In this situation, they violate everything. - considers Pyotr Shchelkin, - And how they will be punished depends on the assessment of the investigation. According to Peter, it is worth taking into account the amount of hidden profit, the shelf life of the goods, tax evasion, whether the buyers have been poisoned.
In my opinion, here is also "illegal business activity" (criminal liability is threatened if the income is more than 1.5 million rubles, if less - administrative - approx. "Papers"); and “illegal sale of goods, the free sale of which is prohibited or restricted” (administrative responsibility); and “the sale of goods that do not meet safety requirements” (criminal liability): the goods cannot be stored normally, they do not have certificates, their sale is illegal on the territory of Russia, ”the lawyer explains.
The investigation is not a computer: no, no, yes, yes; how much they find out - so much they will punish
Also, according to Shchelkin, the buyer himself can complain about the violation of the law on consumer protection, having learned that he was sold an uncertified product. “If entrepreneurs do not pay taxes, and I think they don’t pay, then it depends on the amount of tax evasion,” adds Peter. - The investigation is not a computer: no, no, yes, yes; as much as they find out, so much will be punished. If they have declared the products at customs, then it will be very easy to prove. But the fact that they carry it in hand luggage is a fairy tale. During the investigation they will quickly tell everything. "
What is the volume of the black market of sanctioned goods
According to the Ministry of Economic Development, imports of goods to Russia in the first half of 2015 decreased by 39.1%, imports of sanctioned goods decreased by 46% - to $ 6 billion. “Most likely, these figures do not take into account the black market,” said Maxim Buev, economist and dean of the Faculty of Economics at the European University at St. Petersburg. But, according to the expert, this allows you to calculate its maximum volume.
The current volume of imports of sanctioned goods is $ 6 billion, with a decline of 46%, - Maksim Buev calculates. - This means that the volume of the market for sanctioned goods was about $ 11 billion. If there were no sanctions, then the demand for sanctioned goods would have fallen by 39.1%, and the market volume would have decreased to $ 6.76 billion. In other words, the maximum volume of the black market now could be about 0.76 billion. In fact, probably much less due to import substitution, criminal liability for smuggling, and so on. I think it would be safe to say that it does not exceed 15% of this figure (the common share of the shadow economy in a country like Russia), that is, a maximum of about $ 100 million for the period from January to June 2015 (or $ 17 million per month) ... And this is not so much throughout Russia.
According to the reports, the year of counter-sanctions helped Belarus to produce 672.1 thousand tons of fruit for export to Russia, while a year earlier this figure was equal to 325.1 thousand tons.
More and more goods enter Russia via Belarus and Serbia. The Fruitnews news agency has calculated that over the past year Belarus has become the leader in the supply of kiwi - the import of these fruits increased by 151% compared to last year. According to the reports, the year of counter-sanctions helped Belarus to produce 672.1 thousand tons of fruit for export to Russia, while a year earlier this figure was equal to 325.1 thousand tons.
Of course, it is very difficult to imagine that in Belarus, kiwi fruit suddenly grew in one year, moreover, in a volume exceeding 10 thousand tons, - Irina Koziy, CEO of Fruitnews, told Business FM. - Kiwi traditionally in Russia was presented in the autumn-winter period by deliveries from Greece, Italy, a little Iran, in the spring - mainly from Chile. The Iranian products remained Iranian, the rest, apparently, goes through some gray corruption schemes.
How not to despair
On September 12, St. Petersburg hosted the Apple Day charity festival with apple dishes, master classes and entertainment. One of them is the "Auction of Forbidden Apples": the organizers offered Petersburgers to bring apples from countries that fell under counter-sanctions - and put them up for sale in favor of the AdVita charity foundation. We managed to collect 2300 rubles, the most expensive apple cost 200 rubles. In total, 15 fruits were brought - from Scotland, Bulgaria, Latvia, Portugal, Italy, Norway and France.
Olya Polyakova , co-founder of the festival:
Humor is a natural defense reaction of a person. The more terrible what is happening, the more ridiculous the adopted laws, the more we want to joke and laugh at them - it’s easier to live with it. I have many projects about which you can say “this is prohibited” - for example, Restaurant Day. When we were testing the idea on Vasilievsky Island, two months before the festival, the police came to the pop-up-waffle shop and left. We baked waffles, neighbors' children ran, passers-by sat at tables with flowers. At a lecture on "Herbs" in the park, a man once approached and asked why there were so many of us and whether we were promoting "homosexuality." The listeners who noticed him explained in unison that lectures in parks were not at all something worth controlling. It is important to remember the order of things: officials work for the interests of citizens, and not vice versa. And if there is a precedent when the opposite is evident, this will be another reason to remember this order.
According to Olga, there were no problems with the authorities or patriotic citizens of St. Petersburg. “On the 'Day of Apples', you have to buy a ticket, patriots do not go to such events,” Olga notes.
It is important to understand that the demand for imports in general is falling due to the depreciation of the ruble and the general stagnation of the economy, - says Maxim Buev. “Therefore, the smuggling market will not live long in the form in which it spontaneously developed this year. As the economy withers, so will the market. Over time, when political passions subside, I think that we will abolish counter-sanctions, but we will keep high import tariffs. Grana Padano will appear in the Cheese Shop again, but it will cost much more. The temptation is too great to support the domestic manufacturer now. However, Russia's membership in the WTO, in principle, does not allow strict tariffication and the like. It is possible to introduce tariffs or anti-sanctions only in accordance with “special circumstances” (which the WTO membership allows to do). The situation with sanctions around our country is this special circumstance, which we will settle for a long time. Five years - that's for sure.
Taste, composition, fat content - let's figure it out.
It has become a tradition for Russians to bring cheeses from Finland. Choosing this product in a Finnish store may satisfy even gourmets, but it's not so easy for a beginner to figure it out. Which one is more suitable for taste, composition or fat content - let's figure it out.
Finland is one of the leading dairy producing countries. The excellent ecological situation and the responsible approach of Finnish farmers to dairy farming contribute to the fact that Finnish milk, cottage cheese and cheeses are known in Russia and Europe for their quality. They are made from natural milk, without dyes and preservatives, many products - low fat or lactose free... It is not surprising that many Russians value these goods so much and try to bring them to Russia on every trip. But how can an inexperienced buyer navigate in all this diversity? We have compiled a guide to help you.
Popular varieties of Finnish cheeses
When it comes to Finnish cheese producers, the Valio brand naturally comes to mind. It is with the products of this company that you most often meet on store shelves in Suomi. And not surprisingly, the company processes on the local market in Finland almost 90% of all milk produced in the country. And despite the fact that the brand's cheeses are also sold in Russia, the Russian tourist prefers to bring the goods of Finnish production. The following names are especially popular.
Valio Oltermanni
The cheese that every Russian has tried at least once in his life is Valio Oltermanni. It is popular not only in Russia but also in Finland. This variety has a delicate creamy taste and aroma and is made from natural milk. Great for sandwiches and for adding to dishes home cooking... Manufacturers claim that the cheese is especially suitable for vegetarians as it uses microbiological rennet rather than calf stomach rennin... Oltermanni is represented in Russia with mass fraction fat 25%, there are options with 9% and 15% fat. Lactose-free Oltermanni is produced using a special technology.
Price: from 3.6 euros.
Valio Emmental
Valio's line of cheeses has a hard Emmental cheese, created by Finnish cheese makers using Swiss technology almost a century ago. It has a pleasant, rich, sweetish taste with nutty notes, which becomes even brighter with a longer aging period. This cheese comes in three, six or eight months of aging, with a fat content of 45% or less. Recommended to be served with wine and fruit... Price: from 4.89 euros.
Valio Salaneuvos
The traditional semi-hard Finnish cheese Salaneuvos belongs to the popular Gouda variety. This cheese has been produced in Finland since 1964, and its name is translated as "Privy Councilor". It has a mild creamy taste and a pungent aroma. Variants with fat content of 28% (classic) and 17% ("light") are available. For gourmets, there is a seasoned Salaneuvos Black, which matures for 8 months and has a more pronounced taste and aroma. Perfect for preparing various dishes, and as an independent snack for wine or cider. Price: from 4.89 euros.
Valio Polar
One of the original inventions of Finnish cheese makers is Valio Polar, which tastes like Gouda and Emmental at the same time. This is cheese suitable for those who prefer low-calorie food, since it is produced with a fat content of 5 to 15%. Price: from 6.25 euros.
By tradition, Finnish families often eat sandwiches for breakfast with Valio Turunmaa cheese, which began to be brewed in Turku as early as the 16th century. It has a moderately full-bodied, slightly pungent taste with light spicy notes. It is produced with a fat content of 15 and 35%. This cheese can be added to pizzas, pastries, and other hot dishes.
Valio's products include Maasdam with a sweet-tart taste, Tilzit and other varieties that were originally invented by European cheese makers. Of course, there is a wide selection of cottage cheese in Finnish stores, as well as processed cheeses Valio Viola with various fillings, such as chanterelles or porcini mushrooms.
Leipäjuusto
In Finland, you should definitely buy the Leipäjuusto Lapland cheese, which is sold in the form of mouth-watering tortillas. It is made from cow's milk, sometimes with the addition of reindeer or goat's milk, it is baked in the oven and grilled, and it looks like a bread cake (therefore it is called bread cheese). Its taste is rather neutral, because of its consistency it creaks a little on the teeth. This cheese is traditionally served as a dessert in combination with cloudberry jam... Swedes, for example, are used to eating it sliced and poured with hot coffee. Nowadays, Lappish housewives add it to soups and salads.
Price: from 4.25 euros.
If the opportunity presents itself, you should try another traditional village cheese - Munajuusto, for which eggs are added to buttermilk. Milk, eggs and buttermilk are also made from homemade cheese"Kotiusto" served with croutons.
By the way, tasting can help you make your choice.
For example, it is held in a Finnish cheese factory in the city of Sippola. The first ever production of cheese in Finland was opened here in the 18th century.
Now in the cheese dairy they conduct excursions and treat tourists to the local Emmenthal 6 and 9 months old.
Cheeses from other countries
In Finnish supermarkets you can find Arla Natura cheese, known to Russians, which is produced by the Danish company Arla. He has a gentle creamy taste and sourness, and is available with a fat content of 15%, 25% and 45%. You can also buy a gentle, low fat Arla Loputon. These cheeses are good for sandwiches and as an addition to home cooking. Arla supplies Finnish chains with an analogue of the Greek feta cheese Apetina (22%), with which you can prepare Greek and other salads. The Arla Foods brand also has a line of dessert cheeses that our tourists have already tasted: for example, soft cream cheese with blue mold - Castello Blue Classic (50%) or Creamy Blue with 56% fat, which is recommended to be served with port and Riesling. Castello ananas-mantelli soft cream cheese with pineapple slices, papaya and almonds with 25% fat content is offered with crackers and light bread.
On the shelves of Finnish stores you can find excellent Lithuanian cheese Svalia (45%) with a tangy, piquant taste. German cheeses are represented there: for example, Edamerost of the Milbona brand (22% fat), or Gouda De Luxe, two years old. You can buy Italian Parmigiano Reggiano, Italian Mozarella or Mascarpone from Lovillio.
Where to buy cheese in Finland?
If you come to Finland for two or three hours, you can buy simple, high-quality Finnish cheese at an inexpensive price even at the Disas Fish store, where you can go for fish, or at the Laplandia store. In the German supermarket Lidl, you will find not only Finnish, but also German cheeses, which are relatively inexpensive here, moreover, they often offer discounts. If you are interested in a large selection, then you should visit the Prisma hypermarket, S-market, K-market or Euromarket. Here the prices for cheese will usually be higher, but you should also pay attention to the discounts.
How much cheese is allowed to import to Russia from Finland?
According to customs rules, a Russian citizen can import home no more than 5 kilograms of animal products(this applies to cheese and sausage products), while the pieces of cheese must be hermetically sealed. Therefore, you will not be able to stock up on cheese for six months, but bring a few different varieties quite.
Natalia Grigorieva
Good afternoon, colleagues!
I apologize for delaying posting the recipe. He was on a different computer. Here are two options for cheese bread
Juustoa
Version No. 1
This Finnish squeaky cheese recipe from Eleanor Miller.
In Minnesota, they eat it with a nibble in their morning coffee, or simply enjoy the slices as they are.
Ingredients
8 liters of milk
3T sugar
3T corn starch
2T salt
1 teaspoon - rennet
Technology:
1. Heat milk to 32.2C and add sugar, cornstarch, salt and rennet. Leave to coagulate until a clean break is obtained.
2. Cut the kale into cubes - 0.5 to 10 mm in size.
3. After slicing, allow the cheese mass to isolate the whey for 30 minutes and settle to the bottom of the pan in the form of a sticky layer.
4. Drain the whey.
5. Place the curd in a 250x50 mm pan. And cook in the oven at 260C for about 20 minutes, or until golden brown.
6. Remove from oven - cool in water (mold?) Until you can turn the layer to the other side and back into the oven for 20 minutes or until brown appears.
Now the cheese is ready, you can cut it into pieces and enjoy!
Version # 2
Juusto [Creaky Cheese]
It takes 3-4 hours to make one batch of cheese from start to finish
Ingredients:
4 liters of milk heated to 27-49 C ????
¼ cup of sugar (white or brown) - 50g.
1 tbsp salt *
1.5 tablespoons cornstarch *
* These ingredients are optional.
1/8 tsp of liquid rennet diluted in 50 ml. non-chlorinated cold water.
Technology:
1. Stir all additional ingredients in warm milk for 1-2 minutes.
2. Then add rennet and stir for 30 seconds.
Stirring for too long can prevent coagulation.
3. Leave it on for 30-60 minutes. Until a clean cut is obtained.
4. Using a knife, cut the kale along the sides of the pot and into 12-25mm cubes. Leave the mass alone until it sinks to the bottom and the whey covers the layer.
5. Drain the serum gently.
6. Transfer the curd to a 200mm or 225mm baking dish. - glass or stainless steel. Aluminum is not desirable but is allowed.
The mass should be flush with the top level of the mold.
Leave the cheese for 1-3 hours to isolate the whey, but if you want a drier cheese, use a cheese cloth to remove the whey.
7. To remove the serum - this can be done - take a plate coated with oil, cover the mold and turn it over. Before that, slightly stir the mold so that the cheese mass is separated from the edges and the cheese is a single block. Repeat this procedure several times until you have removed the maximum amount of serum.
8. Place the mold in the oven for 15-20 minutes. Until a brown crust appears.
9. Re-place in the oven - on the other side for 8-12 minutes.
If you have a lot of whey in your cheese, the crust will not be golden and will not give the characteristic cheese appearance.
Notes:
If your kitchen is too cold, it may take a while for the whey to come out; to speed up the excretion process, you can place the pan in a warm water bath.
Note # 2 (from me) - I understand the number of ingredients in recipe # 1 indicated by the letter T - tablespoon- tablespoon.
Leipäjuusto is the most popular dessert in Lapland and is the hallmark of Lapland chefs. It is eaten warm or cold, usually with cloudberry jam. Lapland cheese has a soft texture and a delicate sweetish taste, while it creaks slightly on the teeth, creating a feeling of "rubberiness", for which it received English language the name Finnish squeaky cheese is "Finnish squeaky cheese".
Translated from Finnish, Leipäjuusto means "bread cheese" (sometimes the name Juustoleipä - cheese bread). The cheese got this name because it is cooked in an oven, almost like bread.
The process of making cheese is traditional: cow's milk heated, then rennet is added, which causes the separation of the protein mass from the whey. The resulting cheese mass is collected into a lump and rolled into a cake. The cheese is baked in the oven or on the grill, or flamed, as a result of which fat appears on the surface of the cake, forming a natural protective golden layer, similar in appearance to bread crust... In Lapland, this cheese is still made with the addition of reindeer milk, which is not uncommon in this region.
Previously, cheese was made in spring and autumn, when there was a lot of milk. Cheese was considered a delicacy, they even paid employees instead of money, for example, during haymaking.
Now Leipäjuusto is eaten fresh, while earlier the cheese was dried and stored, for example, in the granary along with the grain. There it could be stored for years. Before eating, dried stale cheese was heated in a pan or just over charcoal. Pieces of cheese were also placed in various soups.
There are several options for serving Leipäjuusto
Photo: @janinassu
sliced cheese is served with cloudberry jam, jelly, or fresh cloudberries.
cheese cake cut into pieces, pour hot coffee on top. In Sweden, this dish is called kaffeost ("coffee cheese"). Cheese is eaten with a spoon straight from the coffee.
put the cheese in a bowl, pour cream on top to soak the pieces a little, sprinkle with a little sugar and cinnamon and put them in the oven for a short time. Served with cloudberry jam.
Lappish cheese, warmed in cream and dusted with sugar, can be served with fruit or berry salad.
cheese can be cut into a salad cold, or can be placed on top of the salad, preheated in a pan or grill.
In Finnish shops, cheese is sold in the form of large and miniature tortillas, as well as in chunks. There is always a choice in Prisma, K-Citymarket or Lidl stores, in addition, there are discounts and promotions. A two-hundred-gram package of cheese will cost a little over two euros.
Leipäjuusto is a national product and a real pride of Finland.
If you're looking to bring an edible souvenir from Finland, Leipäjuusto Lapland cheese, along with Fazer chocolate and cloudberry liqueur, is a great choice!
This dish also has another name: “Finnish cheese bread”. I advise you to fry ready-made Lapland cheese. However, if you want to test your strength, then here are the ingredients and recipe for making cheese.
Ingredients for Lapland Grilled Cheese
- 3 l skim milk
- 3 cups milk powder
- 1 l heavy cream
- 1 tab. rennet
- 1/4 cup water
- 1 teaspoon salt
Recipe
Mix the milk powdered milk and cream in a saucepan. Put on low heat to heat up to 40 ° C.
Dissolve rennet in water. Pour into milk, stir, salt. To cover with a lid. Set aside and wait about an hour until the milk curdles.
Pour the mass into a colander lined with several layers of gauze. Let the whey drain. If you need to squeeze, the mass should be as dry as possible.
Spread the cottage cheese in an even layer on a covered baking sheet. Press down to make the mass denser.
Bake in the oven at 200 ° C for 15 minutes. Turn over and fry on the other side. The cheese should be golden brown. Allow to cool completely after cooking.