NORWEGIAN REDUCED CURDS AND WHEY MADE WITH LIQUID RENNET Dravle (Norway) Preparation and cooking time: 4 hours Serves: 4 as a main course with charcuterie and 8 as a dessert with cinnamon and sugar 2 litres/3½ UK pints (8¼ cups) milk 1 tablespoon liquid rennet sugar and ground cinnamon, to serve Pour the milk into a heavy-bottomed saucepan and heat to 37ºC/98.6ºF. Remove from the heat, then add the liquid rennet and stir with a spoon to mix thoroughly. Don’t mix for longer than 30 seconds, as this is when the rennet starts acting on the milk and shouldn’t be disturbed too much. Put the lid on and leave to set for 30 minutes. Use a whisk to break the frm curd into smaller pieces and start heating again over a medium heat. Bring to a simmer, then cook gently for 2–3 hours, or until the desired degree of browning is achieved. Stir frequently so that it doesn’t burn, but do it carefully, without crushing the grains of cheese too much. Transfer to a bowl and refrigerate before serving. Sprinkle with sugar and cinnamon before eating. SWEDISH REDUCED CURDS, AS IN JÄMTLAND Jämtländsk sötost (Sweden) This dessert brings back childhood memories for me as it used to be served at my grandmother’s house with cloudberries and whipped cream. Preparation and cooking time: 3–4 hours Serves: 4 2 litres/3½ UK pints (8¼ cups) milk 200 ml/7 f oz (3 cup plus 1 tablespoon) cream 2 eggs 1 tablespoon liquid rennet 1 cassia cinnamon stick 1 tablespoon golden syrup Pour the milk and cream into a heavy-bottomed pot and heat to 37ºC/98.6ºF before removing it from the heat and placing it next to the stove. Whisk in the eggs and the liquid rennet, then add the cinnamon to the mixture, cover the pan and leave for 30 minutes. Use a long knife to cut the curds carefully into 3 cm/1¼ inch cubes. Slowly bring to a simmer over a low heat, then cook for 2–3 hours until the desired colour is achieved, stirring frequently. When cooked, add the syrup and refrigerate before serving. For image see opposite page SWEDISH REDUCED CURD FINISHED IN THE OVEN Sötost (Sweden) Serve warm with whipped cream and berries or jam (page 690). Preparation and cooking time: 1 hour Serves: 4 2 litres/3½ UK pints (8¼ cups) milk 100 ml/3½ f oz (1 cup plus 1 tablespoon) cream 100 g/3½ oz (½ cup) sugar 1 cassia cinnamon stick 2 eggs 1 teaspoon liquid rennet Combine the milk, cream, sugar and cinnamon in a heavy-bottomed pot and bring to a simmer. Cook until it has reduced in volume by half. Leave of the heat to cool until it reaches 37ºC/98.6ºF. Preheat the oven to 175ºC/345ºF/Gas Mark 4. Add the eggs and the rennet to the mixture in the pot and whisk briskly to combine. Don’t mix for longer than 30 seconds, as this is when the liquid rennet starts acting on the milk and shouldn’t be disturbed too much. Pour the mixture into an ovenproof dish, to a depth of 2–2.5 cm/3–1 inch. Place it in the oven and cook for 40 minutes.
The Nordic Cook Book
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