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Gunnar Damström
29-05-13, 13:02
Bondost (farmer’s cheese)

This is a popular dish all over Finland, easy to make and delicious.

To make about ½ kg (1 Lb) you need:

2 l (two quarts) whole milk
0.8 l butter milk (surmjölk)
3 eggs
1 tsp salt

Mix the eggs, yogurt and salt. Heat up the milk to a simmer in a large pot. Add the egg mixture slowly while stirring gently. Continue heating gently, let it simmer for 3-5 minutes. For a firmer cheese, use the longer time. Lift the kettle of the stove and let it sit for 10-15 minutes. Use a perforated ladle to scoop up the cheese and place it in a cheese mold dressed with cheesecloth. Turn the cheesecloth over the cheese and place a weight on top. For a firmer cheese, use a heavier weight. Place the cheese mold in a cool place over night, preferable on a dish where the whey is collected.

If you visit Finland (or Sweden) consider bringing home a cheese mould for souvenir.



Bondost (farmer’s cheese)

This is a popular dish all over Finland, easy to make and delicious.

To make about ½ kg (1 Lb) you need:

2 l (two quarts) whole milk
0.8 l butter milk (surmjölk)
3 eggs
1 tsp salt

Mix the eggs, yogurt and salt. Heat up the milk to a simmer in a large pot. Add the egg mixture slowly while stirring gently. Continue heating gently, let it simmer for 3-5 minutes. For a firmer cheese, use the longer time. Lift the kettle of the stove and let it sit for 10-15 minutes. Use a perforated ladle to scoop up the cheese and place it in a cheese mold dressed with cheesecloth. Turn the cheesecloth over the cheese and place a weight on top. For a firmer cheese, use a heavier weight. Place the cheese mold in a cool place over night, preferable on a dish where the whey is collected.

If you visit Finland (or Sweden) consider bringing home a cheese mould for souvenir.