Juustoa (juustalopeia) Cheese    

This a Finnish cheese doesn't require a culture. Traditionally made with reindeer milk. It is a "squeaky" cheese with buttery flavor.

Ingredients:
1 gallon raw milk
1 Tbsp corn starch
1 Tbsp sugar
1/2 tsp salt
1/8 tsp liquid rennet (Use slightly less for double strength rennet)

Directions:

Heat milk to about 85F. Mix dry ingredients together with 1/2 cup milk and stir into warmed milk. Add rennet to 1/4 cup cool water, and stir thoroughly into warmed milk. Cover and let set for about an hour until clean break. Then cut into 1 inch curds and pour off the whey. Drain in colander lined with fine cheesecloth (butter muslin). Either hang to drain or work the curds occasionally to get the whey out. When most of the whey has been separated, press the curds into a cake pan and cook under the broiler until lightly browned, pouring off the whey occasionally. Watch closely as it will brown quickly. If desired, flip and brown the other side as well. Then bake at 400F for 15-20 minutes.