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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 1 |
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A delicious homemade Norwegian cheese, made from the whey left over from making traditional cheese. Ingredients:
a stainless steel pot with a thick heat-dissipating bottom (either aluminum or copper). |
it should be larger than the amount of whey you will boil down (1.25 gallon capacity in this case) |
1 gallon of fresh whey from making regular cheese |
a greased pan into which to pour the finished product. |
Directions:
1. Pour fresh whey into the thick bottomed pot (with a capacity larger than the amount of whey you will reduce).
2. Lower the heat so that it simmers and leave uncovered for as many hours as it takes to reduce the volume.
3. When the consistency has become more viscous (about 5-6 hours for me), watch closely, and stir regularly to prevent from burning or sticking.
4. When the consistency closely resembles fudge, remove from heat, stir vigorously, and pour into a buttered pan.
5. Rapid cooling is one of the tricks to smooth finished product.
6. If it turns out grainy, reheat, stir vigorously, and cool again rapidly.
7. Refrigerate until you use it.
8. Slice it thinly.
9. The Scandanavians serve it on Ryekrisp crackers.
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