Thursday, May 14, 2009

Mysost Cheese

and the making thereof.

This is probably the simplest cheese you'll ever make. However, you'll need to have first made some other type of cheese as this is a whey cheese.

And a-whey we go!!!

Arrr, anchors a-whey matey!

Gee, I sound just like Geoffrey Rush. Cool. Did y'all know he's an Aussie? Well now you do. I'm sure I don't knead to mention that Errol Flynn was a Tassie. A true blue Tasmaniac, you betcha.

As I had previously mentioned, Mysost Cheese is a Skankelnavelian cheese (my spelling sux and my tiepoes are even worsered).

Alright, I'll be serious now. Maybe.

There's two different wheys (ways) to make Mysost and each method yields two very distinct cheeses. Trust me, I tried them both last week. Fortunately, you can use any type of whey for either method. Whether it's whey from a renneted cheese or from an acidic coagulation, it won't make a difference in the finished product.

BTW I'll be putting up a lot of simple cheese making posts, this one being the first. You'll learn how to make Quarg, Cream Cheese, Feta, Wensleydale, Mysost, Mascarpone and many others. I will not put up any cheese post unless it's something I've made so you can rest assured the procedure works.


What you need:
A batch of whey from your latest cheesemaking endeavour
A saucepan
A source of heat (a stovetop works well, I prefer gas)
1/2 cup cream (for the second of the two types)

What you due:
Pour the whey into the saucepan. Place the saucepan on top of (not below) your heat source. Heat on low as you don't want it to boil over. Simmer for a few hours till the whey is thick (it'll be reduced by around 75% in volume). Oh and don't forget to keep a close eye on it for the last 30 mins cus you don't want it to burn to the bottom of the saucepan (voice of experience).

Let it cool a bit and then spoon it into a container.

Ta-da! Done!

This method will produce a slightly grainy, beige coloured cheese spread. It's very strong tasting so a little goes a long whey :) It is basically concentrated whey. The taste is kinda like a strong Welsh Rarebit with a hint of Danish Blue. Very good for spreading on crackers or toast --in small amounts, of course.

The other whey, or method if you prefer, yields an entirely different result. The taste and texture is very different.

Ummmmmm, it's the same method as above, but whisk in 1/2 to 1 cup of cream before you start to reduce the whey. I used 1 cup of cream for the amount of whey left after making Feta Cheese from 5 litres of milk.

A smooth, creamy, light-coloured cheese dip is what you'll end up with. And it's very good! Next time I'm going to add a pinch of turmeric (for a yellow colour) and a few pinches of chilli flakes to the whey and cream as it starts to simmer. I should end up with the ultimate nacho cheese sauce.

I guess I should tell you how to make some simple cheeses so you can have the whey (and means) to make mysost, so stay tuned for that.

And beer makin'

1 comment:

Sally Huggett said...

hello dave ,.. we have kept goats for a year now and ive been making the cheese and the requeson,..but never knew about the caramel and the fudge!! i mixed your recipe for mystow with a little goats milk instead of cream ,.and got a really nice fudgey paste that has gone down really well with every one here,. i have just started to blog with the help of 2 aussie helpers that have come to stay on our small holding in Malaga we keep pigs and goats and chickens,.. i will be reading your blog when ever i get the time ,..thanx for mystow recipe ,..sally