Oven-Baked Cheese

[Saliha]

7 dl water
4 dl skimmed milk powder
2 eggs
1/2 teaspoon salt

To lubrication: 2 tablespoon butter
Serve with: fresh berries, raspberry jam or sugar and cinnamon

Mix the powder into the water. Beat the eggs and salt. Beat until smooth. Pour into a greased 1.5 liter casserole dish.

Bake at 175 degrees C/350 degrees F for center of the oven until the cheese is coagulated and the surface is a beautiful brown for about 40 minutes.

Serve lukewarm with raspberry jam or with sugar and cinnamon.

Image: http://www.kotivinkki.fi/reseptit/uunijuusto

(Source: traditional family recipe)

 

[QSis]

That looks interesting, Saliha!

What is "dl"?

Lee

 

[Saliha]

dl = deciliter

1 dl = 3.3814 fl. oz.
1 dl = 6.1024 cu. in.
1 dl = 20.29 tsp.
1 dl = 6.76 Tbls.
1 dl = 27.05 fl. dr.
1 dl = 0.423 cups
1 dl = 0.845 gi.
1 dl = 0.21134 pt.
1 dl = 0.10567 qt.

 

[QSis]

Okay, I'd like to try making this, but am metric-challenged.

Here is the recipe, with my conversions. Saliha, please feel free to correct whatever is wrong.

Lee

Oven-Baked Cheese
3 cups water
1 2/3 cups powdered skim milk
2 eggs
1/2 teaspoon salt

Grease a 1 1/2 quart casserole dish with 2 T. butter

Mix the powder into the water. Beat the eggs and salt. Beat until smooth. Pour into a greased casserole dish.

Bake at 175 degrees C/350 degrees F for center of the oven until the cheese is coagulated and the surface is a beautiful brown for about 40 minutes.

Serve lukewarm with raspberry jam or with sugar and cinnamon.

 

[Saliha]

I think your measures are right comparing to mine

Sorry if reading my recipes might cause you some extra work because of those different measures (as well your recipes make same to me).

But we need some little challenges in life, right?

 

[QSis]

I think your measures are right comparing to mine

Sorry if reading my recipes might cause you some extra work because of those different measures (as well your recipes make same to me).

But we need some little challenges in life, right?

Quite right, Saliha!

If I think I want to make a recipe, I will make the extra effort to convert the measurements!

Lee

 

[Moxie]

Lee,

10 mililiters = 1 centiliters
10 centiliter = 1 decaliter
10 decaliters = 1 liter

So, 1 decaliter = 100 milliliters

The reverse side of your measuring cup probably has milliliters.
You really don't have to convert.

 

[QSis]

Saliha, HELP! (or anyone else who is experienced in making custard)

I finally got around to making this and had a problem.

Let me first say that I am a very inexperienced baker, and have only made custard (crème brulee) once or twice before, without trouble.

I baked this for 60 minutes, because it seemed way too liquidy before that. When I cut into it, there was a ton of WATER in the bottom of the dish, under the custard!???

I drained about a cup and a half of water off, and tried some of the drained custard with brown sugar and cinnamon (pretty good!)

But what should I have done differently to make this better?

By the way, I whisked all the ingredients together until frothy - I did not use an electric beater. Should I have?

Lee

 

[Saliha]

I wonder if your milk powder is similar like in here. My oven-baked cheese wasn´t like this.

And what is to do with custard? Isn´t it same like vanilla sauce? If not I need new dictionary.

 

[Shermie]

7 dl water
4 dl skimmed milk powder
2 eggs
1/2 teaspoon salt

To lubrication: 2 tablespoon butter
Serve with: fresh berries, raspberry jam or sugar and cinnamon

Mix the powder into the water. Beat the eggs and salt. Beat until smooth. Pour into a greased 1.5 liter casserole dish.

Bake at 175 degrees C/350 degrees F for center of the oven until the cheese is coagulated and the surface is a beautiful brown for about 40 minutes.

Serve lukewarm with raspberry jam or with sugar and cinnamon.

Image: http://www.kotivinkki.fi/reseptit/uunijuusto

(Source: traditional family recipe)

You did it!!

You posted a recipe!! Good job!!

 

[luvs]

lee, your custard may have curdled- most custards get baked in an h2o-bath, too. that disperses temps properly.

 

[Saliha]

That

is also very good liquid when baking a bread.