2020-08-13 / test@t

Cheese "Brunost"

Norwegian cheese with an original sweet and salty taste. The consistency can be from pasty to hard, brittle.

Cheese "Brunost"
  • serum 1 l
  • cream 200 ml


Step 1
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.
Step 2
Boil the whey over medium heat, stirring occasionally. Gradually it thickens and turns brown.
Step 3
When the whey has boiled down 3-4 times, pour in the cream and continue to cook.
Step 4
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.


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