Pawaru-Grahmata

№ 22VIII. nodaļa

Sieru karaša

Baked curd cheese pudding

  • Serves 8
  • about 1½ hours, plus cooling (and a day ahead if you make the cheese)
  • Melnraksts · vēl nav izmēģināts

1796Seeru karrascha.

Modernizētslpp. 328–329 · PDF 342–343
8 porcijas

The book gives 4 mārciņas of cheese, 7 eggs and 7 more yolks, 5/4 mārciņa of sugar and 6 spoons of melted butter, which converts to about 1.7 kg cheese, 520 g sugar and 90 ml butter. We've used a little under half.

Method

7 soļi
  1. If making the cheese: warm the milk gently to 32–35 °C, just lukewarm. Stir in the rennet, diluted in a few spoons of cool water, for 1 minute, then cover and leave in a warm place for 1–2 hours until set firm. Stir the curd gently with a slotted spoon to break it, let it settle, and ladle it into a colander lined with muslin. Pour off the whey, then gather the cloth and press or squeeze out as much liquid as you can. Chill. You should get about 750 g.
  2. Heat the oven to 180 °C (160 °C fan). Butter a 2 l baking dish (or have the pastry case ready).
  3. Press the cheese to get rid of excess moisture and crumble it. If it is dry and crumbly, mix in the cream.
  4. Push the cheese through a sieve, or blend it in a food processor, with the eggs and yolks added one at a time, until completely smooth, like soft porridge.
  5. Mix in the sugar in two lots, then the melted butter, cinnamon, currants and almonds. It should be a thick, spoonable batter, not runny.
  6. Spread it in the dish or pastry case and bake for 50–60 minutes, until golden, puffed and just set in the middle (a slight wobble is fine; a skewer pushed into the centre should come out almost clean). Cover loosely with foil if it browns too fast.
  7. Let it cool for at least 30 minutes. Serve warm or cold, plain or with fruit syrup or jam (our addition).

Notes

What the book says vs. what we added

the book first makes the cheese: very fresh milk warmed until lukewarm, a couple of spoons of rennet added, left 2 hours to set, stirred with a skimmer, the curd pressed together, the whey poured off and the curd squeezed dry in a cloth or mould. The cheese can be dried or used fresh. 4 mārciņas of it are pressed and crumbled (with a little cream if too dry), mashed a little at a time with 7 eggs and 7 yolks, one egg and one yolk per portion, until smooth like soft porridge, then mixed with sugar (in two lots), melted butter, cinnamon, washed currants and slivered almonds into a thick batter, put in a mould, a dish or a pastry case and baked in a tart pan or in the oven. The oven temperature, times, dish size and serving suggestion are ours.

The rennet

the book also tells you how to make it. A calf's stomach, trimmed and lightly washed, is salted for 24 hours and smoked, cut into strips (still joined), weighted with a small stone and sunk in a small cask of boiled, cooled, lightly salted sour whey; the cask is closed tight and kept in a cool, dry place, and the liquid is let out through the tap as needed. It keeps half a year or longer and sets "all kinds of cheese from fresh milk". Bought rennet does the same job. Use pasteurised milk: the book's milk was raw, which is a real risk in a fresh cheese.

Sweetness

the book's ratio, about 300 g sugar per kg of cheese, is sweet but in line with a modern curd cheese bake. Use 150 g for a less sweet pudding.

This is close to the Latvian biezpiena sacepums and the German Quarkauflauf, but richer in eggs.

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