It should squeak as you chew it. The farther south you go in Finland, the less fatter the cheese becomes. So, in northern Lapland* (Sápmi), the cheese is baked and cut into wedges.
1 quart (1 L) skim milk (has less than 0.5% fat)
~Inari Sámi / anarâškielâ (eastern dialect in Finland)~
ohtâ 1. Heat the milk to about 100F (38C)
kyehti 2. Dissolve the crushed rennet tablet in the water.
kulmâ 3. Add it to the milk.
melji 4. Pour the mass onto the center of a large dish towel, over a colander.
vittâ 5. Bring the corners together to make a bag.
kuttâ 6. Let it drain until the mass is almost dry.
čiččâm 7. Discard the whey.
käävci 8. Line an 8-inch (20 cm) round cake pan with foil.
oovce 9. Pat the curd about 5 inches (13 cm) tall in the center.
love 10. Bake for 10 minutes.
ohtunubáloh 11. Remove and press the cheese into firmer mass.
kyehtnubáloh 12. Drain off whey.
kulmânubáloh 13. Let it cool. Remove.
neljinubáloh 14. Optional: sprinkle with salt.
vittânubáloh 15. Cut into wedges before serving
*People inhabiting today's Norway, Sweden, Finland, and in Russia: Murmanski Oblast [Му́рманская о́бласть] and the Kola Peninsula [Ко́льский полуо́стров].
