Bohuslän Äggost (Swedish Cheesecake)
  • 12½ cups milk
  • 8 large eggs
  • 1¼ cup sour cream
  • ⅓ cup sugar
  1. 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.
  2. 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.
  3. Serve with fresh berries and preserves. Garnish with mint.
For easy removal, place a cheesecloth in the bottom of the äggost mold or colander.
Recipe by That Oven Feelin' at