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You are here: Home / Recipes / Norwegian Whey Cheese – Mysost

Norwegian Whey Cheese – Mysost

03/10/2016 By Gavin Webber 9 Comments

The name Mysost simply means “whey cheese” in Norwegian. It is made just like Gjetost but with the whey left over from cow’s milk production instead of goat’s milk. It is quite sweet and nutty in flavour, especially with the addition of ground cinnamon.

Any amount of whey can be used to make this Mysost. Yields about 20% of total whey mass.

Mysost

Ingredients

  • About 6-8 litres of fresh whey from a cooked pressed cheese

Please note: you cannot use whey left over after making Ricotta or any Pasta Filata (stretched curd) cheeses.

Method

  • Bring your leftover whey to the boil, then simmer for 2-6 hours until reduced.
  • Once it starts to thicken, stir continuously to prevent burning.
  • When sufficiently reduced, place pot in a sink-full of cold water and stir until cool. This prevents crystallisation of the lactose while cooling.
  • Stir a dash of cinnamon into the cheese, then spoon into a greased baking dish and let set at room temp until firm.
  • Un-mould, and store in the fridge for 6 to 7 days.
  • Shave off slivers and serve on your morning toast with coffee.

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Related

Filed Under: Recipes, Video Tutorial Tagged With: Mysost, Whey

← How to make Ricotta Salata How to Make Monterey Jack Cheese at Home →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Carol H says

    03/10/2017 at 04:36

    Gavin, can I use the whey from yogurt? I’d like to make something other than ricotta although I do love fresh ricotta!

    Reply
    • Gavin Webber says

      10/10/2017 at 20:48

      If the whey is clear and yellow then it is no good for making Mysost. It must be from a rennet set curd which is usually cloudy.

      Reply
  2. June Snell Cornish says

    02/01/2017 at 11:28

    Hi, Gavin. Actually, you can make Mysost using the whey left over from ricotta cheese (as well as from Mozarella cheese as well), which I just did. You just have to add heavy cream.

    Reply
  3. Ron Harvey says

    09/10/2016 at 07:32

    i will be starting a goat dairy in the next year. looking to make cheese, yogurt, kiefer, etc. will this method work with whey from goat cheese? i don’t like throwing away good stuff.

    Reply
    • Gavin Webber says

      09/10/2016 at 10:32

      Hi Ron, yes it will work with whey from goat’s cheese, however it will not be called Mysost. It will be called Gjetost!

      Reply
    • Brian Farson says

      28/01/2019 at 08:06

      i just made 11 oz of mozzarella and 17 oz of mysost with one gallon of goatsmilk…i am so pleased i do not have to throw out the whey any longer …YEY

      Reply
  4. Deb Unsworth says

    03/10/2016 at 20:34

    Hi Gavin, I just wanted to check the storage time for Mysost. The blog indicated 6-7 weeks while the video was 6-7 days. I suspect it may be the latter. Could you confirm how long it will keep for please. Really enjoy your videos and lifestyle information. Thanks Deb.

    Reply
    • Gavin Webber says

      06/10/2016 at 09:25

      Hi Deb, good pick-up! Yes, the video was correct. 6-7 days, although we did keep ours for 2 weeks before we decided to bin a tiny amount that remained. I’ll fix the blog post now. Thanks, Gavin

      Reply
      • Deb Unsworth says

        07/10/2016 at 00:43

        Thanks Gavin. I will be back in touch for some supplies in the next few months as I want to try cheese making and have been following your posts for a while. I just need to achieve some balance on the work/life front, which I should have sorted by the new year. Thanks for sharing your experience and knowledge. Deb.

        Reply

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