Ostkaka

this recipe is from Marlys with Gladys Holen's instruction

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put rennet in 1 tablespoon warm water to dissolve. Heat milk on med-low heat until warm, test drop on wrist. It should feel neither hot nor cold. (90 degrees F) Remove from heat. Mix flour with equal part warm milk to form a thin paste.

Step 2

Pour flour mixture in warm milk and stir well. Add the dissolved rennet. Stir. Cover and set on to of stove in no draft for 30 minutes until set. If not curdled, let set a few more minutes. This could take up to 2 hours. Cut several crisscross cuts with knife. Let stand another 30 minutes. Start cutting and draining off whey in 15 minute intervals. As whey raises to the top, skim or drain off. This takes about 2 hours until all the whey is cut out. Drain until whey is very cloudy and very little whey is left.

Step 3

In a large mixing bowl, beat eggs. Stir in sugar and cream. Add milk curd cheese and mix to desired consistency, either a little so it is more curded or more so there are no solid milk chunks. Stir in flavorings.

Step 4

Pour or scoop into buttered casserole dish. Bake at 350 degrees for 1 - 2 1/2 hours until custard sets. Check with a knife inserted in the center comes out clean.