This is a Swedish (Scandinavian) dessert dish,
traditionally served at Christmas. Not really custard
and not really cheese cake, I enjoy it at any time of
the year. As one can see, it is not recommended for
consumption if you are watching fat and cholesterol
intake. It is delicious!
The hardest part of making this is acquiring raw milk.
I have used this opportunity to examine and
appreciate the conditions and plight of the
independent family dairy farmer. This has truly been
When I first made this recipe, it was from an oral
rendition handed down through several generations.
The first stumbling block came when the recipe called
for heating the milk to luke warm. I consulted a
cheese making reference text and discovered the range
of temperature. Be sure to use a thermometer during
this step as this temperature range activates the
rennet enzyme. Since then, I have not lost a batch.
There is no doubt that a perfect batch of östkaka can
be made every time.
One last historical note. The difference between the
initial 400° and final 325° is attributable to the
burning of a four log fire to a three log fire.
Recipe in memory of and attributed to Clarice Johnson
Pauls and Johanna Wimberly.
Do not rush! Take your time! Have Fun! Var så god!
- 1 Gallon Raw Milk
- 1/2 (half) Rennet Tablet Dissolved in 1 TBSP. tap water
- 3/4 Cup Flour
- 1 Cup Sugar
- 5 Eggs
- 1 Cup Whipping Cream
1. Save out one cup cold milk to mix with flour to make a
2. Dissolve rennet in water.
3. Heat milk to lukewarm (98°-102° F).
4. Remove from heat, add soft paste to warm milk and stir
in dissolved rennet. Stir often until milk begins to
set; cover and let stand until firm (about one hour).
5. Break up the milk mixture and remove the whey. Do not
make the curd too dry and TREAT WITH GENTLE HANDS.
PREHEAT OVEN TO 400° F.
6. Mix eggs, sugar and whipping cream.
Add cream mixture to curd and bake at 400° first 30
minutes and reduce to 325° for about 30 more minutes.
(Use pyrex type baking dish)
Optional: Serve with Lingon Berries.
YIELD: 20 SERVINGS