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ASTRID'S OSTKAKA RECIPE
CAPTURED BY THE RECIPE HUNTERS IN SWEDEN
We travel to Alfta, Sweden where we discover Astrid's family dairy farm; famous for their homemade Ostkaka and traditional Swedish Cheeses. Ostkaka, which translates to "cheesecake" in Swedish, originates from the central to northern parts of Sweden. Rather than the very thick and high-fat American cheesecake that we are accustomed to, Ostkaka is similar to a soft custard; it's consistency is much lighter and it's composition, much less fattening (since it is made with whole milk instead of high-fat cream and Philadelphia Cream Cheese).
Close your eyes and imagine a warm, creamy cloud of milk melting in your mouth...Ostkaka. Most cakes are loaded with sugar, but the only sugars present in the Ostkaka are the natural lactose molecules in the milk whose flavors are released when the milk is heated. Therefore, the sweetness of the cake is subtle instead of overpowering. If you want to add a little color and flavor to this heavenly cake, drizzle some of your favorite tart jam on top.
WRITTEN OSTKAKA RECIPE
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In a large pot, warm the milk to 37° Celsius
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In a separate bowl add the flour and a little of the warm milk. Mix until you have attained a paste like consistency. Add this cup to the milk and mix until homogenous.
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Add the rennet. Stir every minute or so until the milk begins to turn viscous
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Remove the pot from the heat and cover for ~30 minutes
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After 30 minutes, use a long knife to cut the curd into cubes. First cut down the curd vertically and then cross these columns with horizontal lines.
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Mix the freshly cut curds with two rotations around the pot.
The less you disturb the cheese the better!
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Remove the whey (liquid) by pouring it out into another bowl as you hold back the curds with a gloved hand. Try to be as gentle as possible with the curds.
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Once you pour out the majority of the whey, allow the curds to sit for 5 minutes and mix them again, this time three rotations around the pot, so that more whey begins to come out of the curds. Drain.
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Butter several pans
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Gently ladle the curds into the buttered pans so that the curds form to fit the size of the pans.
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Preheat the oven to 175° C (350° F)
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As the curds sit in the pans, more whey will come out of the curds. Drain this excess whey by holding back the curds with your gloved hand and pouring the whey into the sink or a bucket for later use.
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Let the curds sit in the pans for another 5 minutes.
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This time drain the excess whey by pushing down on the curd and letting the whey seep out, now hold the curds back and drain the excess way, as in step 12.
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Wait a few minutes, then flip the cheese in the pans using your hands. Drain the whey from the pans. Continue this until most of the whey leaves the curds and it holds formed the shape of the pan (about 3 times). Warning: If you leave too much whey in the pan, the cake will overcook while baking.
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Bake at 175° C (350° F) for about 1 hour or until the cheese turns golden and browns at it’s surface. At this point, shut off the oven and let the cheese sit in the oven overnight.
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To serve, cut the ostkaka into slices about 1 centimeter thick and add to a pot with milk
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Cook the pot on stove at medium-high heat until the milk boils.
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Once the milk boils place the thick cheese slices into a bowl and serve with a side of saft sas (light black current and red current syrup) or whatever fresh berry syrup or jam you have!
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Enjoy your Ostkaka, Made with Love!
1.
In a large pot, warm the milk to 37° Celsius
4.
Remove the pot from the heat and cover for ~30 minutes
OSTKAKA RECIPE
BY PHOTO
2.
In a separate bowl add the flour and a little of the warm milk. Mix until you have attained a paste like consistency. Add this cup to the milk and mix until homogenous.
3.
Add the rennet. Stir every minute or so until the milk begins to turn viscous
5.
After 30 minutes, use a long knife to cut the curd into cubes. First cut down the curd vertically and then cross these columns with horizontal lines.
6.
Mix the freshly cut curds with two rotations around the pot. (* the less you disturb the cheese the better!)
7.
Remove the whey (liquid) by pouring it out into another bowl as you hold back the curds with a gloved hand. Try to be as gentle as possible with the curds.
8.
Once you pour out the majority of the whey, allow the curds to sit for 5 minutes and mix them again, this time three rotations around the pot, so that more whey begins to come out of the curds. Drain.
9.
Butter several pans
10.
Gently ladle the curds into the buttered pans so that the curds form to fit the size of the pans.
11.
Preheat the oven to 175° C (350° F)
12.
As the curds sit in the pans, more whey will come out of the curds. Drain this excess whey by holding back the curds with your gloved hand and pouring the whey into the sink or a bucket for later use.
13.
Let the curds sit in the pans for another 5 minutes.
14.
This time drain the excess whey by pushing down on the curd and letting the whey seep out, now hold the curds back and drain the excess way, as in step 12.
15.
Wait a few minutes, then flip the cheese in the pans using your hands. Drain the whey from the pans. Continue this until most of the whey leaves the curds and it holds formed the shape of the pan (about 3 times).
16.
Bake at 175° C for about 1 hour or until the cheese turns golden and browns at it’s surface. At this point, shut off the oven and let the cheese sit in the oven overnight.
17.
To serve, cut the ostkaka into slices about 1 centimeter thick and add to a pot with milk
18.
Cook the pot on stove at medium-high heat until the milk boils.
19.
Once the milk boils place the thick cheese slices into a bowl and serve with a side of saft sas (light black current and red current syrup) or whatever fresh berry syrup or jam you have!
20.
Enjoy Ostkaka with your friends and family!
Written by The Recipe Hunters: