Ostakaka recipe
Dec. 29th, 2016 05:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cissaljThis a weird, ostensibly Swedish dessert. it translates as "cheesecake", but is more of a rich- VERY rich!- pudding, with some cheesecake flavors. It is a family recipe through my family, and I am excited that I can make it with the appropriate raw milk! serve in small portions, ideally with lingonberry jam to contrast with the richness.
Ostakaka
1 gal milk: raw preferred, but non-homogenized works
1 cup flour
0.33 cake cheese rennet (unsure of equivalences; will use enough for 1 gal milk)
0.75 cup sugar
2 cups heavy cream, pref NOT ultrapasteruized
pinch salt
vanilla
lingonberries
Heat milk until lukewarm. Mix some of it with the flour, then add to the rest, stirring it in. Dissolve rennet if you need to; add to milk and stir in. Let stand until thickened, about 1 hour.
Stir; let sit an additional 15 min.
Drain in colander or cheesecloth, etc.
Put in baking dish. Add sugar, cream, a bit of salt, and some vanilla (1 teaspoon?). Bake 1.5 hours, at 350F, stirring once or twice.
Serve warm or cold, with lingonberries.
Ostakaka
1 gal milk: raw preferred, but non-homogenized works
1 cup flour
0.33 cake cheese rennet (unsure of equivalences; will use enough for 1 gal milk)
0.75 cup sugar
2 cups heavy cream, pref NOT ultrapasteruized
pinch salt
vanilla
lingonberries
Heat milk until lukewarm. Mix some of it with the flour, then add to the rest, stirring it in. Dissolve rennet if you need to; add to milk and stir in. Let stand until thickened, about 1 hour.
Stir; let sit an additional 15 min.
Drain in colander or cheesecloth, etc.
Put in baking dish. Add sugar, cream, a bit of salt, and some vanilla (1 teaspoon?). Bake 1.5 hours, at 350F, stirring once or twice.
Serve warm or cold, with lingonberries.
