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.
You can pick up cheese making supplies and equipment from our store Little Green Workshops.
Gavin, can I use the whey from yogurt? I’d like to make something other than ricotta although I do love fresh ricotta!
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.
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.
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.
Hi Ron, yes it will work with whey from goat’s cheese, however it will not be called Mysost. It will be called Gjetost!
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
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.
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
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.