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.
- 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.
- 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.