Dry Milk Ost-Kaka(Swedish Cheesecake)
Dry Milk Ost-Kaka is a traditional Swedish cheesecake offering a mild, creamy flavor with a soft texture, perfect for those who enjoy delicate, dairy-based desserts.
Ingredients
Instructions
- Mix Carnation dry milk and warm water until well combined.
- Combine flour with enough cold water to make a smooth paste.
- Stir the flour mixture into the warm milk mixture.
- Add 1 tablet of Rennet and stir well.
- Let the mixture stand in a warm area for at least 45 minutes to curdle.
- Drain off the whey, about 3 cups, to finish the cheese.
Tips & Substitutions
For a creamier texture, use whole milk instead of dry milk, if preferred. If you can't find Rennet, you can substitute with 1/4 cup of lemon juice or vinegar to help curdle the mixture. Ensure the water is warm, not boiling, to activate the Rennet properly. Experimenting with the flour can yield different textures, so try whole wheat or a gluten-free blend for variety.
Serving Suggestions
Serve the Ost-Kaka chilled or at room temperature, drizzled with honey or a fruit compote for added sweetness. It pairs beautifully with Nippy Beets for a unique flavor contrast. For a more complete meal, consider offering a side of fresh fruit salad or even a light salad to balance the richness of the cheesecake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave individual portions for about 30 seconds, but be cautious not to overheat as it may change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Dry Milk Ost-Kaka(Swedish Cheesecake) contains roughly 1026 calories, with 21g protein, 194g carbohydrates, and 13g fat. It is an excellent source of vitamin C (191% of the Daily Value), dietary fiber (99% of the Daily Value), and protein (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1836mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of Carnation dry milk?
Yes, you can substitute Carnation dry milk with whole milk or any non-dairy milk of your choice. If using liquid milk, adjust the amount of water accordingly to maintain the consistency of the recipe. However, using dry milk gives a distinct flavor and texture typical of traditional Ost-Kaka.
What can I do with the whey that is drained off?
The whey can be used in various ways! It’s great for baking bread, adding to smoothies, or using in soups for added nutrition. You can also use it to cook grains like rice or quinoa for an extra boost of flavor and protein.
How can I tell when the mixture has properly curdled?
The mixture is ready when it has thickened and formed soft curds that separate from the whey. You should see a noticeable difference in texture after letting it sit in a warm area for at least 45 minutes. If you gently stir it, the curds should hold together and not break apart easily.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).