Kaffeost
Squeaky cubes of baked cheese dropped into strong, hot coffee — the north's beloved warming ritual.
Cultural Context & History
A tradition shared across the northern Sami and Kven communities, kaffeost drops firm curd cheese into hot coffee, where it softens and squeaks. Equal parts drink and snack, it is hospitality in a cup.
Ingredients
- 2 litres whole milk
- 100 ml heavy cream
- 2 tsp rennet (osteløpe)
- 1/2 tsp salt
- Hot black coffee, to serve
Recommended Tools
- Cooking thermometerHits the exact 37°C the rennet needs to set.
- CheeseclothDrains the curd into a clean, pressable disk.
- Heavy-based potWarms the milk gently without scorching the base.
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Step-by-Step Instructions
- 1
Warm the milk and cream to 37°C in a large pot, then stir in the rennet and salt. Take off the heat and leave undisturbed for 40–50 minutes, until set to a soft curd.
- 2
Cut the curd into cubes and stir gently to release the whey. Tip into a cheesecloth-lined strainer and press lightly to drain into a flat disk.
- 3
Lay the disk in a baking dish and bake at 200°C for 15–20 minutes, until the surface is spotted brown.
- 4
Cool, cut into cubes, and drop into hot black coffee, where the cheese warms through and turns squeaky.
Chef's Tip
Drain the curd only until it just holds together — press out too much whey and the baked cheese turns rubbery rather than tender and squeaky.
Chef's Tip
The disk stores well: bake it ahead, keep it cool, and cube it into the coffee at the table so it softens without melting away.
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