Creating Homemade Coffee Cheese


Back in time, the coffee cheese was originally created from warm milk, straight from a reindeer and put in coffee to form a kind of snack. It was irresistible for someone of Northern Sweden and Tornedaling and can be just as mouthwatering to you!

Now, you may not have a reindeer or barn at hand, so you can just use raw milk or whole milk if you cannot get raw milk. Some of the time, you might not be able to get raw milk so pasteurized is fine to use, just be sure not to get UHT (Ultra-High Temp).

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Recipe

What You Need

70 oz. of milk
2 oz. heavy cream
2 tsp liquid rennet

What To Do

First, pour the cream and milk into a large pan and heat to 99F.

Take the pan off the heat and stir in the rennet. Allow it to stand for 30-40 minutes or until the liquid has curdled.

Now stir gently with a slotted spoon while heating up the liquid to 99F again.

Once heated, spoon the cheese from the edges towards the center of the pan.

When the cheese is formed into a ball in the middle of the pan, heat it up to boiling point, but do not allow to boil. Take the pan off the heat to stop the whey boiling.

After taking the pan off the heat, place the cheese in either a large strainer, colander or even a cheese mold if you have one.

Be sure to press out the whey as much as possible from the cheese. Place a weight over the cheese and leave for a few hours so the remaining whey can be pressed out and the cheese dries up.

Preheat the oven to 392F and press the cheese into a greased casserole dish. Now bake the cheese into the center of the oven until it is browned.

You don’t have to bake the cheese, but it tastes a lot better when baked.

If the edges of the cheese become hard, you can just wrap it in aluminum foil afterward to soften them up.

There are many uses for the whey which is drained, for instance, using it to bake soft bread.

When the cheese is cooled, cut it into small squares, put some in a coffee cup and fill the cup with fresh coffee. Now stir it all up and eat with a spoon. The taste is so delicious, so enjoy!

If you have any left over, package it well and freeze it.

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This entry was posted in Cheese, Cheese Facts, Cheese history, Cheese Recipes, Cheese Use, The Shisler's Family, Traditions and tagged , , , , , , . Bookmark the permalink.

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