Brown Whey Cheese - Mysuostur

I got a request for this some weeks ago through the discussion forum, and now I have finally found a recipe.

Mysuostur is a soft brown cheese made from whey (mysa), which is a side product of cheese-making. It is boiled down until it thickens and caramelizes, just like dulce de leche, except it is not as sweet. Cheeses of this kind are made all over Scandinavia. Icelanders use the whey that is produced when skyr is made.

The soft, spreadable version is sold as Mysingur in Icelandic supermarkets. In Norway it is known as prim or myseprim.

5,75 liters (5750 ml) whey (if you can't get skyr-whey, use cheese whey)
1/2 tsp salt
1/4 cup brown sugar
2 tbs butter
2 tbs cream

Put the whey and salt into a wide-mouthed pan and cook, uncovered, until it has reduced by 2/3.
Stir in the sugar, butter and cream. At full boil, stir constantly until the cheese thickens. Test by putting a little on a plate. If it begins to set, the cheese is ready. Remove from the heat and stir until cooled. Store in jars or a bowl.
The colour should be golden brown. If it turns dark brown, it has burned and will probably not taste good.

My mother loves this on white bread.


Anonymous said…
Fantastic! I will try to make that, as soon as possible.
Could you please tell me the different between mysa from skyr and mysa from normal cheese?
I can get some mysa from normal cheese, and maybe want to drink it, as you do with the skyrmysa in Iceland, but I'll like to know the different first..
Bibliophile said…
Gudrun, I don't think there is much difference between cheese whey and skyr whey, since skyr is also a kind of cheese. But I have never tasted cheese whey so I can't be sure.

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