Homemade Danish Smoked Cheese (Hjemmelavet Rygeost)

 

 

This recipe is Claus Meyer’s and was found on his website 

 

Homemade Cheese (makes about 5 dl)
1 L whole milk
1 dl buttermilk
2 drops rennet in 2 cl cold water

 

You start by heating the milk up to ca. 80 C, then you cool it off to room temperature, preferably in a cold water bath. Add the buttermilk and stir well. Add the rennet/water mixture and mix well. Then the mixture just has to sit for 24 hours.
After 24 hours, you just take the coagulated milk and cut it into 2 x 2 cm cubes with a sharp knife. Place the cheese in a strainer lined with cheesecloth and let it drain for 5-7 hours, so 6-7 dl of the liquid is removed. The cheese will hold for 3-4 days in the refrigerator without adding anything else. You can use the liquid for baking bread.

 

Smoked Cheese:
Place a bit of wood chips or straw in the bottom of your smoking oven, light it, and when there’s a good fire going, place stinging nettles or other fresh shoots/herbs atop to create a strong smoke. Then place the cheese on a rack and put it in the smoker. Smoke the cheese for 20-30 seconds, or until it gets a light golden surface.
Alternatively, you can dig a hole in the ground, make a fire in the bottom, put twigs/shoots/etc. on top, place the cheese on a rack, and finally lay a wet cloth over and smoke the cheese that way.