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Äggost
Äggost: west Swedish egg cheese from Västergötland, set in a mould and served with jam
Äggost, egg cheese, belongs to the farm kitchens of Västergötland and Halland in west Sweden, where it is made for Christmas, Easter and midsummer tables and the leftovers become breakfast with cloudberry or lingonberry jam. Eggs and milk are heated until soft, sweet curds form, which are drained in a holed mould so they keep its pattern. It is creamy, mild and slightly sweet. The common mistake is rushing the heat: boiling the milk too hard makes rubbery curds, so keep it at a gentle simmer. Chef's tip: this version sets the curds with buttermilk, not rennet, so it is suitable for vegetarians; drain it overnight in the fridge for the firmest slice.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 8 ¼ cups whole milk
- 6 eggs
- 1 ¼ cups cultured buttermilk
- 2 tbsp sugar
- ½ tsp salt
- 6 tbsp cloudberry or lingonberry jamto serve
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Method
0/7 doneStep 1: Heat 1.5 l of 8 ¼ cups whole milk in a large heavy pan over a medium heat, stirring now and then, until it starts to simmer.
10 minStep 2: Whisk 6 eggs with the remaining milk, 1 ¼ cups cultured buttermilk, 2 tbsp sugar and ½ tsp salt.
Step 3: Pour the egg mixture into the simmering milk in a thin stream, stirring gently. Turn the heat to low.
Step 4: Leave it to stand on the low heat without stirring for 15–20 minutes, until the curds separate cleanly from a clear, yellowish whey and the temperature reaches at least 162°F.
20 minStep 5: Ladle the curds gently into a holed cheese mould or a colander lined with muslin, and let the whey drain.
5 minStep 6: Cool, then cover and chill for at least 4 hours or overnight until firm.
Step 7: Turn out onto a plate and serve in slices or spoonfuls with 6 tbsp cloudberry or lingonberry jam. Keeps 3 days in the fridge.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 13 g
- Carbs
- 14 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does äggost take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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