- 1 1/2 quarts (liters) milk, preferably non-homogenized, non-ultrapasteurized whole milk
- 1/2 tsp animal rennet diluted in 4 tbsp of pure water (make sure it is fresh and has been kept cold)
- alternatively, 1 tbsp Swedish ostlöpe
- sugar, cinnamon, half-and-half or whipped cream for serving
Heat the milk carefully to 107°F (41-42°C).
Meanwhile, mix the rennet with a little water (not necessary with ostlöpe).
Stir in the rennet/ostlöpe, then pour into an appropriate dish.
Without disturbing the mixture, refrigerate until cold and solidified (about 4 hours).
Serve spoonfuls with half-and-half or whipped cream, and sprinkle sugar and cinnamon on top.