Norwegian Whey Cheese
Description
Perfect with meals and drinks. Making the cheese takes quite a bit of time, and it is mainly a thermal process—in other words, evaporating liquid from the whey. This delicacy turns out incredibly tasty and costs next to nothing, which should be counted among the advantages of this dish. I highly recommend trying to make Norwegian cheese at home. Once you try it, you won't be able to stop :)
Instructions
- 1
Step 1
Pour the whey into a heavy-bottomed pot.
- 2
Step 2
Place the pot on the stove and bring to a boil, then reduce the heat to the lowest setting. Do not cover with a lid; leave it to simmer uncovered for 6–8 hours.
- 3
Step 3
The consistency of the resulting mixture should be grainy and free of liquid. As soon as transparent bubbles stop appearing, remove the pot from the heat.
- 4
Step 4
Transfer the mixture to a wide bowl and place it in a container of cold water. Stir vigorously until all lumps are broken up and the mixture cools quickly.
- 5
Step 5
Transfer the cooled cheese to a mold or a board lined with plastic wrap. Shape the mixture into a convenient form and refrigerate until completely cooled.
- 6
Step 6
Once the cheese has set and cooled completely, it is ready to eat.