Mysost

This cheese is a Norwegian cheese, that is also found by other names in Germany, Finland, Iceland, Scandinavia.  Its a soft cheese that brown cheese, that is made by reducing (carmalizing) whey down to 1/4 it's volume. It is a long slow process which is perfect  It takes a low slow stow top cooking which is ideal if you have a wood stove. This is the third cheese I can get out of a gallon of milk.  First I make a cheese of choice.  Than I use the left over whey to make Ricotta, then use the left over whey from that to make Mysost.  You could just make it from the left over whey of the first cheese if you like.

whey
cream (optional)

1. Put whey in a pot or double boiler  and slowly bring to a  simmer with the lid off, as long as it takes to reduce the volume to a 1/4 of it's original volume.  This could take 5-12 hours, depending on the volume or whey you are processing, how rich it is and your stove temp.

2. Keep a container on the side to collect foam that will rise to the top when you bring it to a boil.  If you do not do this it will boil over.  Store it in the fridge and add the form back in when it reaches that 75% reduction point.

3. At this point, for a richer cheese, you may mix in  1/4 - 1C cream per gallon of original whey used.  The amount used with effect the final texture of the cheese.

4. When it reaches it's full reduction.  Remove from heat. (You may put your pot in a cool water or ice bath to assist this next step.) Use an immersion blender or a hand mixer (or strong arm with a solid whisk) to whip the cheese to "fluff it up" to the consistency o of butter or fudge.

5. Transfer cheese to mold or  storage containers and cool storage.  (Remove from molds when it is chilled through and wrap for storage if molding.)

6. This cheese should keep for 4 weeks in the fridge or 6 month of frozen.

Tips
* I like to use a double boiler for all my dairy related cooking.  This prevent scorching and helps me "go about my day" comfortably while making cheese.

* ALWAYS use stainless steel when making any cheese.

* You can expect to get about a cup of cheese out of a gallon of whey.

*  If you mistakenly bring the whey to a boil, it will effect the texture of the cheese. It will tighten and pull the curd out of the whey.  Keeping the temperature slow and moderate allows the milk to reduce in tact and create a creamy fudgy cheese.