Heat the milk to 90F and add sugar, corn starch, salt and rennet. Let set until gelled.
When set cut in x s with a spoon until the consistancy of cottage cheese.
After cutting, let the curds settle for another 30 minutes until they mat together at the bottom of the pot. Drain off the whey.
Place the curd into a 10inch x 2inch cake pan and cook in the oven at 500F app. 20 minutes or until browned. Remove from the oven and cool in water until you can turn the curd over and return to the oven to cook the other side, also app. 20 minutes or until it turns brown.
Now it is ready to cut up into pieces and enjoy!
Here is a version of the same cheese from another customer:
LEIPï JUUSTOA (BREAD or SQUEAKY CHEESE) 2 1/2 gallons of whole, raw milk
1/4 rennet tablet
1/3 Cup sugar
1 Tablespoon salt
1/3 Cup corn starch
Heat milk in bath of water (a double-boiler system). Bring to 80F and remove from heat. Crush rennet and dissolve in a small amount of warm water. Mix salt, sugar and cornstarch together and whisk it into the warm milk. Add dissolved rennet, stir and wait for the curd and whey to separate as the mixture begins to cool. Run a knife in a crisscross pattern through the mixture. When you can see the slice marks the curd is separating. Pour some of the mixture into a colander and rotate to get the whey to run off. Repeat until you have done all the milk mixture. Place the curd onto a pizza pan and flatten some. Put oven on broil and place pan near the top of the oven. Broil until the brown spots occur. Flip onto a second pan and repeat. It is a very good idea to have something under your pan in the oven and be prepared for a mess.
Once the cheese is finished, it can be enjoyed fresh or it freezes well. We like to cut it into quarters. Put a quarter in a freezer bag, add a little reserved whey and freeze. It microwaves well to thaw.
A Lapland dessert consists of some warmed cheese in a dish with some heavy milk and some cloud berries on the top. I enjoy it by putting it in small pieces into my coffee and eating it out with a spoon after.