2020-08-13 / test@t
Norwegian cheese with an original sweet and salty taste. The consistency can be from pasty to hard, brittle.
- serum 1 l
- cream 200 ml
STEP-BY-STEP COOKING RECIPE
We take the whey left over from the preparation of the cheese, put it on the fire in a metal bowl, bring it to a boil.
Boil the whey over medium heat, stirring occasionally. Gradually it thickens and turns brown.
When the whey has boiled down 3-4 times, pour in the cream and continue to cook.
The longer we cook, the denser and harder the cheese will be. When the mixture thickens enough and acquires a caramel color, turn off the heat and put the cheese into molds. The output is two muffin tins.