I was born and raised in Northern Ostrobothnia, and we prepared 10 liters of this juhannusjuusto or midsummer cheese every year. Also called makiahera or juustokeitto, this opinions-spreading bliss is made by boiling and curdling whole milk for 6-8 hours on low heat, until the whey caramellizes and sweetens up, and the cheese turns soft, fluffy and squeaky ❤
Served cold with a pinch of salt, optionally a sprinkle of sugar. Absolute childhood favorite! Don’t let the looks deceive on this one.
Wow you do that a lot. I mean to cook things until they become sweet! I’m thinking about the sweet mashed potatoes on Christmas or even Mämmi, it was something very new for me and it’s so tasty.
3 comments
I was born and raised in Northern Ostrobothnia, and we prepared 10 liters of this juhannusjuusto or midsummer cheese every year. Also called makiahera or juustokeitto, this opinions-spreading bliss is made by boiling and curdling whole milk for 6-8 hours on low heat, until the whey caramellizes and sweetens up, and the cheese turns soft, fluffy and squeaky ❤
Served cold with a pinch of salt, optionally a sprinkle of sugar. Absolute childhood favorite! Don’t let the looks deceive on this one.
Wow you do that a lot. I mean to cook things until they become sweet! I’m thinking about the sweet mashed potatoes on Christmas or even Mämmi, it was something very new for me and it’s so tasty.
It looks like Brazilian ambrosia. I love it!