Swedish Curd Cake a.k.a Ostkaka

1994-03-08 BOD #38

Ostkaka originates in the deep forest of Småland. A part of Sweden somewhat closer to Russia then Göteborg. In the interest of upholding the ancient ritual of making Ostkaka on Saturdays after having made the monthly ritual of slaughtering a cow to the god of Milk within the religion of Fnurtism, the cows milk is used to make... Ostkaka!

NOTE!
Genuine recipe, no fake cottage cheese version. This is the real stuff. Beware.

Thingies you will obtain:

"I don't understand all this. I need a measure table!"

Thingies you will do:

Stir out the flour in some of the milk. Heat the rest of the milk to . Add the flour mixture and rennet. Stir well and then let the milk rest until it curdles, 30 - 40 minutes.

Pulverise the curd, use a mixer or something equal, and let it go wheyey for about 30 minutes. Pour the mass into a thin cloth, fine-meshed silander or fine-meshed colander and allow the whey to drain away.

Beat up the eggs, cream and sugar. Add the almonds, bitter almonds and finally the curd.

Put the mixture in a greased baking pan and bake in , until it turns solid and lightly brown, 40-60 minutes.

Serve the cake slightly warm, or cold for example with:

Raspberry jam
Raspberry jam and whipped cream
Some other jam
Icecream
Raisins and whipped cream
A mix of all the above

Swedish Curd Cake a.k.a Ostkaka

Thingies you will obtain:

Thingies you will do:

Gobble on!