Mysingur

Creamy whey cheese

A nice way to reuse the whey produced during Skyr production. Even if it's frustrating when 5 liters of milk and sour cream end up turning into just 200 g of cheese!


Ingredients

2.5 liters of Skyr or cheese whey
1/4 tsp salt
30 g brown sugar
1 Tbsp butter
1 tbsp cream

 
Preparation 

Pour the whey and salt into a wide pan, bring to the boil and simmer until the mixture has reduced by 2/3.

While cooking, add the sugar, butter and cream and continue to cook, stirring constantly, until the cheese thickens.

You can test whether the whey cheese has the right consistency by pouring a little of the mixture onto a small plate with a teaspoon - when it starts to solidify, the cheese is ready.

Remove from the heat, continue stirring until the mixture has cooled slightly, and then use a freshly boiled spoon to form an easily sealable shape.

Moss bread with whey cheese

The finished cheese is similar in color and consistency to peanut butter cream - but tastes completely different and very intense, I think a bit like very, very spicy cheddar cheese.

[Translated from here.]