Recipe

Ostkaka Recipe

	Fredlinc / All my dishes 8 months ago This is Swedish cheesecake, with mild old-fashioned taste. Serve with fruit such as lingonberries or preserves on top and/or whipped cream. This was found in "Egg Gravy" cookbook, by Linda K Hubalek, Butter in the Well series, published by Butterfi... More Prep:30m Cook:75m Servings:8	Fredlinc
	swedish cheesecake

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Ingredients

8 cups milk, warmed

3/4 cup flour

3/4 cup sugar

2 eggs

3/4 cake rennet tablet, dissolved in a few drops of water

little salt

Directions

Beat flour, sugar and eggs into a paste using 1 cup of the milk.

Warm the 7 cups milk. Test it on wrist like baby's bottle test.

Pour warm milk into buttered baking dish.

Add rennet to warm milk, stirring slowly.

Add egg mixture right away and keep stirring slowly until starts to set or thicken. (Too much stirring will make it separate.)

Bake in moderate 350 degree oven, until brown and well set.

This takes at least an hour.

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Comments

mark555 8 months ago said:
While it sounds interesting and Lindsborg: KS is known as 'Little Sweden' I am completely unfamiliar with rennet tablets. What are they and where do you find them?

fredlinc 8 months ago said:
Rennet tablets are found in some grocery supermarkets and also in some Swedish or specialty grocery stores. Look in the baking, canning or jello aisle in the store. They are used to help the milk thicken properly so it will cook into the Swedish type of cheesecake after being mixed with the flour, sugar and eggs. "My" other ostkaka recipe uses cottage cheese and does not need rennet since the rennet will work similarly to thicken ingredients as they cook. This type of dessert is not much like traditional or New York cheesecakes which are comparatively very rich since they are made with creamcheese. Our mothers' ostkaka recipes were more complicated since they would strain the excess whey off of the milk/rennet mixture after awhile, being almost like an all day process. Today I don't have as much time to cook as my mother did.

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