Äggost (literally “egg cheese”) is a provincial dish of Bohuslän, an area located on the west coast of Sweden. Although traditionally served with herring, Bohuslän Äggost is now commonly served with fruit and preserves as a dessert.
The äggost mold should ideally be a thick wooden mold with an elaborate pattern carved into it. However, many of the more modern forms are made with plastic or tin. The molds all have numerous holes to allow the liquid to drain out of the äggost, so a regular colander would work as well. Just slice the äggost prior to serving and you won’t even miss the pretty design.
Äggost is made by heating milk, eggs, and sour cream until the mixture curdles. The coagulated portion is then removed and placed into the mold. This allows the liquid to continue to drain from the äggost as it sets. If eating something that has curdled sounds a bit unappetizing to you, just remember that mozzarella cheese is made in a similar way.
Since this äggost is quite sweet, you may serve it with fresh berries, preserves, cinnamon, or a little whipped cream.
- 12½ cups milk
- 8 large eggs
- 1¼ cup sour cream
- ⅓ cup sugar
- Pour the milk into a large pot and heat over medium heat. In a medium bowl, whisk together the eggs and sour cream until smooth. Pour the mixture into the large pot with the milk. Continue to heat over medium heat and stir constantly (do not allow the mixture to boil). After a few minutes, the mixture will curdle.
- Remove the coagulated parts with a slotted spoon and place in an äggost form or colander (any container with holes will do). Sprinkle sugar between the layers as you add the curdled mixture. Add more sugar for a sweeter äggost. Once the container is full, place in a refrigerator for at least 8 hours.
- Serve with fresh berries and preserves. Garnish with mint.