Myseost Norweigan whey cheese

Heat whey in a large pot over medium heat until warm, but not boiling.

Add milk and cream to the pot, stirring gently to combine.

Sprinkle salt and rennet into the mixture, stirring for 1-2 minutes.

Cover the pot and let it sit undisturbed for 30-60 minutes until curds form.

Cut the curds into small pieces with a knife and let them rest for 5-10 minutes.

Gently heat the curds over low heat, stirring occasionally, until they firm up.

Pour the curds into a cheesecloth-lined mold, pressing gently to remove excess whey.

Let the cheese drain for several hours or overnight in the refrigerator.

Once drained, transfer the cheese to a bowl and mix in sugar and spices.

Taste and adjust seasoning as desired, adding more salt or spices if needed.

Pack the cheese into a container and refrigerate for at least 24 hours before serving.

Serve with fruit preserves, nuts, or fresh herbs as a garnish.

Spice Level:

Allergens