To begin, gently warm the milk in a large, heavy bottomed pot over low heat to around 37°C (body temperature). Stir constantly to avoid scorching the base. Remove from heat once temperature is reached and keep covered.

Add the buttermilk and stir gently to combine. Sprinkle in the rennet evenly and stir for 30 seconds. Cover the pot with a clean cloth and let it sit undisturbed in a warm place for 45–60 minutes until the curds have clearly separated from the whey.

Using a long knife, cut the curd into small, even cubes, about 1 cm in size. Allow them to rest for 5 minutes. This helps them firm up slightly and release more whey, key to the cheese’s final texture.

Return the pot to very low heat and slowly stir the curds for 15 minutes. They should shrink slightly and firm up further. Do not boil, gentle heat and slow movement are essential to preserve the delicate curds.

Line a colander with cheesecloth and carefully pour in the curds, draining off the whey. Gather the cloth and gently squeeze out excess liquid, but avoid compressing the curds too hard to keep the final cheese tender.

Transfer the curds to a lightly greased, oven safe round dish or mould, pressing them down evenly. Sprinkle the salt over the surface and allow it to rest at room temperature for 30 minutes to firm up and develop structure.

Preheat your oven to 200°C (fan 180°C). Place the cheese on the middle rack and bake for 20–25 minutes until the top turns lightly golden. For an authentic browned top, finish under the grill for 3–5 minutes, watching closely.

Remove the cheese from the oven and let it cool slightly before slicing. It should have a firm, elastic texture that squeaks against your teeth, a hallmark of traditional Leipäjuusto.

Serve warm in wedges with a generous spoonful of cloudberry jam. For a rustic Finnish presentation, place on a wooden board. It also pairs well with black coffee or as part of a sweet and savoury breakfast spread.