Ostakaka Aunt Evelyn Renander Anderson Recipes

OSTKAKA (SWEDISH CHEESECAKE)

Steps:

• Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste. Set it aside.
• Dissolve the 1/2 tablet of rennet in water. Set it aside.
• Heat the rest of the gallon of milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour.
• Break up the milk mixture and remove the whey. Do not make the curd too dry and treat with gentle hands so as not to break up the curds too much.
• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter.
• Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat.
• Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored.

OSTAKAKA (SWEDISH CUSTARD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
• Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
• Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

OSTKAKA (SWEDISH CHEESECAKE)

Steps:

• Preheat oven to 425°F.
• Whip the eggs until fluffy.
• Stir in sugar, flour, and cottage cheese.
• Fold in the almonds and amaretto.
• Butter or spray a 9" x 13" casserole.
• Pour into pan. Bake for 1 hour.
• If cheesecake starts to get too brown, cover with foil.
• Best served warm with fruit compote.

OSTAKAKA -- AUNT EVELYN (RENANDER--ANDERSON RECIPE

Steps:

• FOLLOW DIRECTIONS CLOSELY Dissolve rennet in small amount of warm water (takes quite a while) Warm milk to 90 deg to 100 deg. Mix flour in a little cold milk to make a thin paste. Add dissolved rennet to flour paste and stir in stir into warm milk. Stir slowly so flour does not settle to the bottom. When milk is beginning to clabber (thicken) stop stirring - let set for 2 hours. Cut through several times with long knife so whey will separatew from curds. Drain Put curds in large bowl and add eggs ( beaten), cream, sugar, and salt. stir into curds carefully. Bake in 9 x 13 and 8 x 8 pans at 400 deg for 10 min. Then at 375 deg for 50 minutes. Requires large pan to accommodate milk -- it is not cheap either.