How to make Mysost (Norwegian Whey Cheese)
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- Опубликовано: 30 апр 2016
- 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.
Recipe:
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 sinkful 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.
Unmould, and store in the fridge for 6 to 7 weeks.
Shave off slivers and serve on your morning toast with coffee.
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When it begins to caramelise, you should add some thick cream (for every gallon, you'd use a cup, so it's not a huge proportion...) and a small knob of butter (this greatly reduces foaming) then turn up the heat and stir briskly until it is about the same SHADE as a wet terracotta flowerpot. Cinnamon is unnecessary. Don't add it, as it's SUPPOSED to be quite sweet - ! You can cut the "attention" time down by heating the whey in a slow-cooker overnight and leaving it on a low setting.... when ready, a whizz with a stick blender will render it very creamy. using a silicone spatula, scrape the mix into a small rectangular heat-proof container (NOT PLASTIC!) and leave at room temperature to set, then transfer to parchment, wrap and store in the fridge. It's ideal to slice this cheese with a flat cheese slicer - the kind where you draw a horizontal blade across the surface of the cheese, to make thin sliver slices... hot granary toast, and a glass of milk. I've been making this stuff for years, but have always called it by another name. Gjetost. Pronounced "Yet-oost". I learnt all about it in Norway.
I use a combination of cow whey and goat whey, as goat whey is (a) stronger in flavour and (b) where I am, harder to come by. Freeze until needed.
Thanks for the tip!
This sounds amazing so when it's in the crockpot should I leave the lid on it? And I cant wait to try it :-)
Hey when you make it in the slow cooker do you add the cream and butter in the beginning or do you add it in the end ?? And also do you leave the lid on or off ??
@@teelanace9434 No, that will prolong your evaporation time but as long again!
one adds milk and/or cream to make the flavour better. If you dont beat it into a dough while cooling, you get a grainy hard cheese that cant be sliced properly.
Rockit that is true! I just found that out tonight. That or I over-reduced it. Anyway, it’s tasty Little Rock candies of cheese 😂
I made this on a whim tonight. But didn’t bother to look up a recipe or instructional video first, because, “how hard could it be?” It took a looong time. About 9 hours. But it was from 10 liters of milk from cheddar cheese curds. And I see that I should have taken it off and put it in cold water. I should have watched this first. I wasn’t sure when it was done. And of course, when it was getting close, I couldn’t stop stirring to go look up what it should look like when it was done. So now I have a very hard lump of quite tasty cheese 😂. Next time I’ll take it off sooner and put it in the cold water. Ah well. Live and learn. At least many cheese “fails” are still edible.
The commercially available one we've tried was sweet, literally like a caramel! It was very surprising and surprisingly delicious. Definitely a dessert cheese. We first tried it in Iceland, as I recall, then found the same brand back home in the US. I love how people found a whey ;-) to use the byproducts of cheese-making so nothing goes to wheyst.
Hahaa nice pun
Made my first Camembert yesterday and didn't want to throw away the whey .... this Mysost is delicious! I added some heavy cream and cinnamon when it started to thicken and it turned out really tasty. Goes very well with plum jam :)
I’ve been making the Norwegian version of this for a few years now and for a nice sliceable texture, I stop boiling when it’s the consistency of thick custard, then add maybe a cup of heavy cream. An immersion blender will correct that grainy texture. Once it’s set up, it’s pretty much like gudbrandalsost; smooth with chewy plasticity.
Great tip!
Immersion blender to the rescue! Thank you for that tip.
This is what we in Sweden call Mesost, its usually quite tangy, the goatsmilk adds funk and its pretty salty too. Maybe the norwegian version is made different from ours, cause Ive never heard of the added cinnamon. Im not crazy about mesost, I eat it in small doses, since its quite salty. But I am obsessed with the other related product called messmör, which is mesbutter. Its not very similar to butter other then that its spreadable. Its different from mesost in the way that it doesn't contain goatsmilk. But its still carries some of that gamey funk but it's very mild compared to the Mesost. The wonder of messmör! The world just hasn't realized what a truly divine product this is. I use it a lot in cooking, to add some of that nutty caramelised, sweet and salty flavour! spread I thin sheet on your burger bun before adding the mustard, add to your sauces eaten with venison or any sunday roast! Add a one or two full spoons of it to your sauce anglaise, it will this amazing richness. Make toffee with messmör, put it in your hot cocoa, you wont regret it! Make any cheesecake recipe adding a spoon of messmör or go all in and make it the hero of a cake. Or just eat it as most do, on toast. Its sweet, savoury, nutty and complex much like I think people are using marmite. So Gavin, if you ever read this, and you'd like to give those taste buds another go on this I could probably get send you some Swedish mesost and some varieties of messmör. Uv gotta try it...its so underrated.
hi, what is messmör!, can you send me the recipe of making this, thanks.
Thank you from Canada ....I loved the cheese 😊
You are welcome 😊
so you do not love cheese now?
Thank you!
Oh my goodness!! Thank you so much!! I now know what I did wrong the time I made it. Thanks
Glad I could help!
Thanks for sharing the video. I am Norwegian and can't stand the "cheese" as it is too sweet and not really a cheese :( ( but if others like it, fine with me ;)
Mysost and Geitost (yes, that is how it is spelled in Norwegian, meaning goat cheese) are very popular when it comes to breakfast and lunch. There are several other varieties of this brown "cheese" such as Gudbrandsdalost and Fløtemysost. A common name for these is "Brunost" (ie. brown "cheese"). There is also Prim, a spread that is way softer than the "cheese" as it has been boiled/cooked for a shorter time.
There is the real Geitost made from goat's milk and there are other varieties made from cow's milk. All of them are usually called "Brunost" ;)
Oh I grew up eating it. Love it. But yes Geitost is the best. Mysost is a fair second to me. But everyone has their own preference.
can you share the recipe of Gudbrandsdalost and Fløtemysost
Thank you
A slice of brunost on top of rye bread with a slice of raw paprika, it's a great breakfast. If it is made from goat- or sheep- milk, it gives a great taste to the game gravy. About 20g/litre, and a few juniper berries. For gravy the chees can be frozen.
Paprika ? O.o. I just put butter and jam!
Ha - why didn't I look here first?! I'm just about to embark on my first go at Mysost having become obsessed with Skyr.
Thank you for this video! I've been making homemade mozzarella for months now, and I've been looking for some use for the whey. Last night I tried making mysost. It took almost ten hours to cook down, and it never did get quite to the thick caramel appearance yours did...but I realize now I had it at too low a temp. Yours was boiling, mine was not...I was afraid of scorching. Next time I will cook it down at a higher temp. I still came out good...it's light brown, slightly sweet and sour, and delicious spread on crackers. I did add some cream to it at the end, which made it a bit richer. Question...did you strain your whey? I cooked it right after I made the mozzarella, in the same pot, so it still had a lot of tiny curds in it, and the mysost came out a little grainy. Should I strain it first?
I grew up on a farm in Sweden, we called this "mese" and it was basically candy for the kids when mum made cheese. Its absolutely delicious. :) I would agree the taste is a bit nutty, and quite sweet from all the lactose.
Mys ost - fra myse, the liquid after you have made the white cheese. Gjeit ost = Goat cheese. This was made because it was a cheep cheese that everybody could afford ;-) The cheese was put in a mould of wood with carved beautiful patterns on it.
I also read that it supposed to be sweet. But mine was very salty. I don't know why!
I made this mistake too. You can’t use the whey drained from cheese after salting. You must only use whey drained from cheese prior to salting. Because any salt in the whey will only concentrate as you reduce the whey.
My Norwegian grandfather and I just love this gjetost. Except for the time, this truly does use all the rest of the milk products (like whey ricotta, mozzarella, ...).
+John Lord it certainly is growing on me. I like a sliver on my toast for Breakfast.
Try it on bread or a rye crisp with raspberry jam, and even some hard boiled egg if you're feeling adventurous. Great breakfast cheese. I just found your channel and I'm excited to make some of the easier cheeses to start, and then I can make my own gjetost! Hopefully it's good enough I can give it as an xmas present this year =)
This video set “the wheels turning”........ I love a touch of sour, especially to offset sweetness..... think frosting made with cream cheese... yum!
I’ve had a love affair with things sour since childhood. Currently I have kefir and kombucha ..... as well as beer and cheese going. This is typical for me. Kefir (and yogurt) will naturally separate into curds and whey if you culture them too long, and the curds can make a decent cheese, though, I haven’t heard of anybody doing anything really interesting with this, such as using candidum or roquferti with it. There seems to be little “crossover”, with the world of “real” cheese.
The whey from this is distinctly tart with lactic acid ....... Cook this down to make a version of
Mysost, and the result could be very interesting..... perhaps mixed suitably with ordinary cheese whey.....
There really are no rules in cheese making except sanitation, and culturing temps, etc. Nothing says you have to duplicate other cheeses, in fact if there were, we would not have the variety we enjoy...... Someone went their own way ..... for each cheese. We can too.......
My mother used to make cheese when we had a farm, and as a child every time I would get "mese" to eat from it, which is like mysost although just a tad more reduced and just eaten as candy more or less. any "mes/mys" product is delicious really, we have it here as a butter also ("messmör")...
can you share the recipe for "messmör"
I seen some add cream or milk ..not sure what the dif. Is do u know and how much to add?
What is the best whey to buy if you don't make cheese?
Ive been watching your channel for a few weeks now, and i checked out your other videos, but i couldnt find if you ever made any ädelost, which is a swedish creamy, blue mold cheese and it would be very interesting if you could give it a try. It is my favorite cheese, and i promise you would like it.
This type of cheese is very tasty. But, it reminded me of cheeses you can buy on tubes in Sweden. My favourite flavour was ädelost. It's a spreadable soft cheese coming out of a tube. Way tastier than it sounds.
Hi, I tried to make this cheese but I ended up with something like very hard and very dark toffee. What did I do wrong? Could I have overcooked it? When I was boiling down the cream with the caramelised whey, at some point there was a separation between 1) quite a lot of oil 2) a mass. I couldn't even pour or spoon the "cheese" in a container, I formed the cheese with my hands (it was that hard). Thanks so much for your advice!
Hvitlys I didn't make the cheese yet, but I watched some other videos where paople said they added cream at the end of the boiling point
Hi Gavin! I followed your recipe pretty thoroughly. I got whey from heating 2 liters (1/2 gallon) of whole milk and a few drops of lemon. I separated the ricota and started heating the whey at a low temperature. Very soon it started to consume all the liquid. Two hours later it was still much more liquid to what you show and probably 5% its original size. I turned off the fire and put it in a bowl. Soon it became a really hard chunk of something that didn't seem anything like what I recall Brunost / mysost tasted like. Any ideas where I could have possibly go wrong? Thanks from Argentina !
+Rodrigo Rojas Rivera yes I know where you went wrong. You can't make Mysost from whey that has been used to make an acid cheese like Ricotta. The is not enough protein or lactose left in the whey. You can only make it with whey left over from a rennet set cheese.
+Gavin Webber thanks!
Great video... thanks.... the myse-ost are made up of two words,- myse and ost. Ost means cheese. I have no idea what myse is,- but some word in norway.....
Myse means whey, so basically whey cheese...
Wow way too many comments for me to read through them all….. so I’ll just ask ya.
#1 out of interest how long did you boil yours for in total? I’d probably be checking mine every 30 minutes either way.
#2 would the process still work the same with a vinegar/salt whey?
About 8 hours. No, must be whey from a rennet based recipe
Hey, you can make it . I make mine cheese first without renner, vinegar, lemon.. then i make riccotta and then gjetost😊
its Actually called NORWHEY cheese 🤣
Noway
I have 1/2 a gallon of frozen whey from straining yogurt. I wonder if I can thaw it and cook it down.
Sorry it is too acidic
@@GavinWebber that makes me so sad. I guess I'll continue to use it to soak beans and bake bread.
Whenever I heat up whey to a certain point it just curdls up and it turns out to be something like ricotta, maybe it's due to high acidity of whey since I've tried with leftover from mozzarella one time and another time from provolone. Is that normal, should I boil it down more or should I use whey from mesophilic type of cheese? Thanks.
+Igor Solić Hi Igor. You will not be able to make Mysost from a pasta filata style cheese. It has to be made from whey that is cloudy like a cheese made with a meso culture.
It is not «mice-ost» but more like «mees-ost» (our «y» sound in Norwegian is not a sound you use, the closest is «ee»). ☺️🇳🇴
Hey Gavin! Thanks for responding to my question. I run a non-profit, church-based homeless shelter and outreach program. We are starting a teaching farm to create jobs, train people on sustainability and more. Next month we're getting donated a flock of 20+ Saanen goats to add to our other critters. We have a beautiful 70 acres with a 20 acre limestone mine cave underneath! We want to learn how to use the cave to advantage for aging the cheeses too. ( www.TheLibertyFarm.com )
Good , waiting Gouda
+Tamer Zein It's coming. Just have to air dry and wax the cheese and take a little more footage and we are good to go.
Hello! I enjoyed the video a lot and tried making it: my whey didn't caramelize at all, it just vaporized almost all. What could have gone wrong?
Maybe the temperature was too low
Depending on the cheese you made originally to get the whey, you will wind up with more or less product after reducing the whey. If you had a very firm set and washed your curd you would wind up with very little mysost. If you're goal is to make mysost you would want to cut the curd as soft as possible, the milkier the whey looks the better. You could also add a little milk to the whey before reducing.
Another thought, you could try to add whey powder to increase yield
U probably either didn't have enough whey liquid to start with...or the whey didn't contain enough sugars to create caramelisation or your heat might have been too low. Was it thin or thickening up?
Is the flavor similar to dulce de leche?
Simon Kuang not exactly, dulce de leche is much sweeter than this cheese
Ost = chesse. Myse = whey. Geit = goat. So myseost just means whey cheese. The most common name for that type of cheese in Norway is brunost = brown cheese.
Brunost and mysost is two different kinds of cheese
I was watching a video where they made Ricotta from leftover Whey by adding a little vinigar. Would it be possible to make this chese after making the Ricotta?
No, there is not enough protein left
@@GavinWebber Thank you
Can you use the whey from cheese made with vinegar or lemon juice?
No, not for this style of cheese. It has to be whey that used rennet to set the curds.
@@GavinWebber Thanks, or it might have a honegar like taste perhaps.
I used vinegar whey and it turned out fine. Great taste.
can you use whey from making yogurt for this?
Not sure, only ever made it with whey left over from cooked curd cheeses.
Does this contain sugar?
it contains lactose thats why its sweet
I will be trying this! Looks like it will have some caramel flavor tones in it. Might be good spread along with some butter on toast :) #teatime
It certainly does have a slight caramel flavour. I quite liked it.
Is this the same as brunost?
Yes, similar
Where is the Cream? It is supposed to be added in.
so you should just suppose it.
Ratio is 1 cup cream per gallon of whey. I add it.
Actually, the real 'weeg pronounciation is Mee SOSt
Emphasis on the SOS with a light 't'.
The emphasis/pronunciation guide is my own invention,
but that's the way it sounds.
+Gizmo Goose Well that's the last time I rely on a RUclips vid for the pronunciation ;-). Thanks for the help!
No sweat.
I grew up around enough scandihoovians to know it's never ever like it looks.
Here's a link to a good version. Go down to the little map and click on the blue triangle.
forvo.com/word/mysost/
+Gizmo Goose As a Norwegian I can tell you that it pronounces like MySost. No Ai or ei or some american or Australian accent. Just like your link below.
Are you certain. Could you be from a different region or using something other than Norwegian Bokmål? That's a native Norsk pronouncing the word.
You've got my curiosity up now.
For the evening I'll defer to you!!! :oP
+Gizmo Goose Mysost is pronounced pretty much the same all over the country. Some people maybe pronounce it like Myysost. But still strictly Y like a japanese would pronounce it, and not "ee" or "ai" or "ei" or other similar strange sounds. :-)
Gavin, is it possible to make this using Buttermilk? Cheers!
No. You can only make it on the leftovers from cheesemaking.
How much whey do you need to do this?
For this small amount, 6 litres
I pulled a all nighter to make this and it turned into a powder 😂! What happened?!
This is actually a Scandinavian type of cheese.
Magnus Kvalvik meaning this kind of cheese is made all over scandinvia and not just in Norway! For real? Lol
NOKKELOST! Please
Yeah, that's not the correct pronunciation
Can I use yogurt whey
Worked for me.
Myse is actually the Norwegian word for whey, so mysost means "whey cheese" and not "cow's cheese"
Thanks Simen for the info.
The "y" in mysost is pronounced like "ee"
yeah... it's really hard for English speakers... it's the French u, the German ü, so "mees-oust" would be closer than "my-sost"
isn't this "dulce de leche"? the argentinian candy?
Nope, that is made with sweetened condensed milk. Mysost is made with whey.
Kinda looks like chocolate lol
Completely wrong pronunciation.
Probably