Time for a curd recipe! Ostkaka would have to be the nicest dessert that I’ve made using curds! Thank you, Sweden.
Ostkaka aka Swedish Cheese Cake is delightfully simple to make if you have some rennet handy. A great winter warmer for those colder months and a good way to use up a lot of milk quickly! Whilst this is not exactly the traditional recipe, it was what I had at hand and it worked perfectly.
- 4 Litres / 1 Gallon Raw Milk or Pasteurised/Unhomogenised Milk
- ½ tsp (2.5ml) single strength rennet in ¼ cup of water
- ¾ Cup All-purpose flour
- 1 Cup Sugar
- 4 Large Eggs
- 1 Cup Whipping Cream (35% fat)
- 50g / 1.76 oz Ground Almonds
- Jam or berries to serve.
- Save one cup of cold milk from the total to mix with the flour to make a soft paste.
- Dissolve rennet in non-chlorinated water.
- Heat milk to lukewarm, 32°C / 98°F.
- Remove from heat, add the soft paste to warm milk and stir in dissolved rennet. Stir for no more than one minute; cover and let stand until firm, about one hour.
- Break up the milk mixture and remove the whey. Do not make the curd too dry and treat it with gentle hands.
- Preheat oven to 200°C / 400° F.
- Mix eggs, sugar and whipping cream.
- Add cream mixture to curd, stir well and bake at 200°C / 400° first 30 minutes and reduce to 165°C / 325°F for about 30 more minutes. Use a Pyrex-type baking dish.
- Ostkaka should be brown on top and served warm.
Watch the video here; https://youtu.be/dI11NiLryyA
Ostkaka reminded me of bread and butter pudding that my mother used to make. Pleasant memories of my childhood. Everyone in our family enjoyed a hearty slice for dessert.
For more cheese and curd recipes, check out the Recipe video playlist on my YouTube channel.