How to make Mysost (Norwegian Whey Cheese)

goat's milk

🥗Healthier: low-fat cow's milk

💰Cheaper: whole cow's milk

Low-fat cow's milk can reduce calories while maintaining creaminess.

cream

🥗Healthier: half-and-half

💰Cheaper: milk

Half-and-half provides richness at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor and reduces refined sugar intake.

salt

Start with leftover whey from cheese making.

Reduce the whey down over low heat for about 6 hours, stirring frequently to prevent burning.

Observe the color change from yellow to brown as it caramelizes.

Once reduced, place the pot in a sink of cold water to cool it down.

Add a dash of cinnamon and mix well through the reduced whey.

Grease a container to make it easier to remove the cheese later.

Pour the mixture into the greased container and let it set at room temperature.

Consume the cheese within 6 to 7 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens