OSTAKAKA -- Aunt Evelyn (Renander--Anderson

By á-825

Ingredients

• 3 gallon 1% or 2% milk
• 1 cake Hanson's rennet (no other kind works well for
• me)
• 2 C flour
• 6 eggs (beaten)
• 2 C pure cream (like whipping cream)
• 1 C sugar
• 1/4 tsp salt
• vanilla - optional

Preparation

Step 1

FOLLOW DIRECTIONS CLOSELY
Dissolve rennet in small amount of warm water (takes quite a while)
Warm milk to 90 deg to 100 deg. Mix flour in a little cold milk to make a thin paste. Add dissolved rennet to flour paste and stir in stir into warm milk. Stir
slowly so flour does not settle to the bottom.

When milk is beginning to clabber (thicken) stop stirring - let set for 2 hours. Cut through several times with long knife so whey will separatew from curds. Drain

Put curds in large bowl and add eggs ( beaten), cream, sugar, and salt. stir into curds carefully.

Bake in 9 x 13 and 8 x 8 pans at 400 deg for 10 min. Then at 375 deg for 50 minutes.

Requires large pan to accommodate milk -- it is not cheap either.