- 1 gallon (4 liters) whole milk (with or without added cream), divided
- 4-6 large eggs (optional, but traditional)
- 1 quart (liter) cultured buttermilk, or Swedish filmjölk
- 4 tbsp sugar (to taste)
- 4 tbsp dark corn syrup, or Swedish ljus sirap (to taste)
- 3 tsp ground cardamom (to taste)
- 3 tsp ground cinnamon (to taste)
Heat all but about 1 1/2 cup (3.5 dl) of the milk to the point of boiling.
Meanwhile, whisk eggs and the remaining milk together.
When the milk is hot, stir in the egg mixture and cultured buttermilk (filmjölk).
This will cause the milk to curdle, and just let it simmer until the whey has become clear. The more you stir the smaller the curds will be, and in the case of sötost you want them quite large.
My aunt would probably add sugar, syrup and spices at this point, but I prefer to flavor my cheese after I strain it.
Pour the cheese and whey through a cloth-lined strainer and save the whey for making messmör or poaching kams.
Add some of the whey back to the cheese, so sits in some liquid (or it will become very dry).
Add sugar, syrup and spices to taste, then refrigerate until time to serve.