Swedish

Ostkaka

This traditional Swedish ostkaka is made by setting warm milk with rennet, draining the soft curds, then baking them gently with cream, egg, sugar, and almonds. Serve it lukewarm with a spoonful of jam, as is done in Småland.

Ingredients

• Whole milk, not UHT600 ml
• All-purpose flour1 tbsp
• Liquid rennet3/4 tsp
• Egg1 large
• Heavy cream75 ml
• Caster sugar2 tbsp
• Blanched almonds, finely chopped15 g
• Bitter almond, finely grated1 small pinch
• Fine salt1 pinch
• Butter, for the baking dish1 tsp
• Lingonberry or cloudberry jam, for serving2 tbsp

Method

1. Whisk the flour with a few tablespoons of the cold milk in a saucepan until smooth, then whisk in the remaining milk.
2. Warm the milk mixture gently to 37°C, stirring often so it does not catch on the bottom.
3. Remove the pan from the heat, stir in the rennet, cover, and let stand undisturbed for 40 to 50 minutes until softly set like a loose curd.
4. Cut the curd into large pieces with a knife and let it rest for 10 minutes so the whey begins to separate.
5. Line a sieve with clean cheesecloth, pour in the curds, and drain for 20 to 30 minutes; the curds should be moist, not dry.
6. Heat the oven to 175°C and butter a small baking dish, about 500 ml capacity.
7. In a bowl, whisk together the egg, cream, sugar, chopped almonds, bitter almond, and salt.
8. Fold the drained curds gently into the egg mixture, keeping some texture rather than making it completely smooth.
9. Spoon the mixture into the buttered dish and bake for 40 to 45 minutes, until lightly golden at the edges and just set in the center.
10. Let the ostkaka cool until lukewarm before serving with lingonberry or cloudberry jam.

Common questions