- 2 1/2 cups (6 dl) barley flour (kornmjöl)
- 1 1/2 cups (3.5 dl) all-purpose flour
- 1 1/2 cups (3.5 dl) milk
- 1 tbsp dark corn syrup, or Swedish ljus sirap
- 1 1/2 tsp salt
- 2-3 quarts (liters) clarified whey (vassle) (for poaching)
Mix and knead all ingredients into a smooth dough.
Shape into 1/8-inch (3 mm) thick, 3-inch (8 cm) diameter disks, either by hand or with the help of a rolling pin and cookie cutter.
Cover with plastic and allow to rest until ready to serve (you can even prepare them the day before).
Clarify the whey
Bring it to a boil and when all the milk protein has curdled pour it through a cloth lined strainer (this cheese can still be used, for example when making messmör). If you made your cheese by boiling (like I do), this extra step is not necessary.
When ready to serve
When all the side dishes are ready and chilled, bring the clarified whey to a simmer.
Poach the kams a few at a time (enough for a serving) until they float up to the surface.
Serve immediately with fresh cheese, sötost (sweet cheese), messmör (whey butter) and cold butter.
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