Äggost is the traditional dessert in Bohuslän the part of Sweden that I com from, äggost is a must at the table on all celebrations. How it is seved depends on with part of bohuslän you are, in the sudern part it is sweet with sour berrys preferably strawberries, in the middle not at sweet but seved with sweet jam prefarably blackberry and in the northern parts, without sugar with pickled herring as a main dish. Bohuslän is also the place that Bohus sweater come from. This is the recipe that have been passed down in my family for at least 4 generations probably more.
3 dl sour cream
3 liter milk (3.5 – 5 % fat)
Sugar about 3 dl
Whisk egg and sour cream to a smooth mix.
Pour the milk in to a 5 liter pot, add the egg mix and gently heat under stirring until it coagulates scoop it up and place in an äggost form or a colander sugar generously between the layers, place the form in a pot and left it cool down in the fridge over night. Turn out before serving and serve with fresh strawberries, or sour jam.
Traditionally the forms where carved in wood, to beautiful patterns.