Ostkaka

Ostkaka — literally "cheese cake" — is a centuries-old Swedish baked dessert with a completely different character to its American namesake. Made from fresh milk curdled with rennet and baked until set, it is a heirloom dish of Småland province, traditionally served warm with lingonberry jam and whipped cream at midsummer and Christmas gatherings.

Serves: 8

Ingredients

• 2 litres (8 cups) whole milk
• 3 tbsp (45ml) rennet solution (or 2 rennet tablets dissolved in water), or substitute 300ml (1¼ cups) cultured buttermilk
• 3 large eggs
• 150ml (⅔ cup) double cream
• 75g (⅓ cup) caster sugar
• 60g (½ cup) blanched almonds, roughly chopped
• 1 tsp vanilla extract
• Pinch of salt

To serve:

• Lingonberry jam or fresh lingonberries
• Lightly whipped cream

Instructions

1. Gently warm the milk to 37°C (99°F) in a large pot. Remove from heat, stir in rennet or buttermilk, and leave undisturbed for 30-45 minutes until the milk has set into a soft curd.
2. Preheat oven to 175°C (350°F). Grease a 23cm (9 inch) round baking dish or earthenware form.
3. Using a long knife or palette knife, cut the curd into 2cm (¾ inch) cubes directly in the pot. Let rest 5 minutes.
4. Ladle the curds and whey into a fine muslin-lined colander set over a bowl. Allow to drain 15-20 minutes until the curds hold together when pressed but still feel moist.
5. In a large bowl, whisk together eggs, cream, sugar, vanilla, and salt. Gently fold in the drained curds and chopped almonds until combined — do not overwork.
6. Pour the mixture into the prepared dish and bake for 45-55 minutes until the top is golden brown and a skewer inserted in the centre comes out with just a slight wobble.
7. Serve warm or at room temperature with lingonberry jam and whipped cream.

Cook's Notes: Rennet is sold online and in specialist cheese-making shops. If using buttermilk, the texture will be slightly less firm but the flavour is just as good. Ostkaka keeps in the refrigerator for 3 days and reheats gently in the oven.