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Brunost (Norwegian Whey Cheese)

Delicious, unusual, and easy to make. This Norwegian-style brown cheese is made from the whey left over after cheesemaking. Serve it on toast or spread it over homemade farmer's cheese.

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Brunost cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 1 g
Fats 36 % 4 g
Carbohydrates 55 % 6 g
85 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Take the whey left over from making rennet cheese, pour it into a heavy-bottomed saucepan, and set it over low heat.

  2. Step 2:

    Step 2

    Simmer it down to about three-quarters of its original volume.

  3. Step 3:

    Step 3

    Add the cream and let it cook a little longer over low heat.

  4. Step 4:

    Step 4

    Blend the finished brunost with an immersion blender until smooth.

  5. Step 5:

    Step 5

    Pour into muffin molds and refrigerate. The cheese sets to a caramel color and has an incredible flavor.

  • A very unusual flavor, and easy to make.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Serum - 31  kcal/100g

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