Making Mysost Norwegian Whey Cheese

A very interesting brown Norwegian Whey Cheese.
A link to the recipe
blog.cheesemaki...
A link to Halvor's Gardening in Norway Channel
/ @gardeninginnorway478
Royalty Free Music
Fur Elise (Bagatelle in a Minor)
Audiomagic Royalty Free Stock Music Library 2:
Classical/Piano / Audiomagic Music Studios
Bought on iTunes

[@vaemcdowell6205]

I put 14 kilos into my luggage last time I was in Norway (of Fløtemysost) Only two kilos are left in the freezer. I'm so excited to find that I could, possibly, make it myself!!!! Now I need to make more labneh so I have enough whey to get started! This is just so brilliant--thank you!!!

[@DaleCalderCampobello]

Amazing!

[@heleneollisollid8991]

Hi Dale! Nice video! Made me happy! This a Norwegian speaking! It is not necessary to eat it with raspberry jam, or jam at all. What we Norwegians love the most is on freshly baked homemade bread, with dairy butter under. Or on waffles! Or on oat meal biscuits! All with butter of course. And I mean REAL BUTTER. Have a try! I have a lot of foreigners on my farm, (WWOOFers) and they all love the brown cheese! I sometimes give them a cheese plane (sic, especially made for slicing cheese) as a goodbye gift. If you google "ostehøvel" you will find the planes! That is the best souvenir from Norway, I guess, especially if you find it in a second hand shop. The tales says that it was a dairy maid up in the mountains (earlier we took the cows to the highlands during summer, and then they made white cheese of the milk, because it was the only way to make the milk last, and then somebody climbed up to get the cheese to take it down to the villages to get it sold). Anyway, they used to give the whey to the animals. One day this maid found out she wanted to see if she could use it for something, she started to try different things, and that is the story of how a dairy maid invented the brown cheese. We Norwegians have a whole range of different variations of the brown cheese, skimmed and fat, even more fat, with cows milk, goats milk, or a mix, with or without cream, much cooked or less cooked, or even with a taste of caramel, and it origin is from here or there... Everybody has their favorite. Anyway, we LOVE our brown cheese. And we get so happy when foreigners love it too!

[@DaleCalderCampobello]

Thank you Helene . I did the WWOOF thing a number of years ago in Italy and France.

[@heleneollisollid8991]

@@DaleCalderCampobello Found one more, longer and a lot of Norwegian talking, but its a noce one anyway. :-) kzbin.info/www/bejne/j3q9aX9oa6yEfaM

[@gregory7958]

I’ve just finished my brunost/mysost and I followed what you did in the video! It’s taste is wonderful!! I’m waiting for it to cool down. Thank you and greetings from Brazil!! 🇧🇷

[@DaleCalderCampobello]

Wonderful!

[@gardeninginnorway478]

This was a great video, Dale! Very fun to watch the process with turning the whey into "brunost". (Brown cheese). Also thank you very much for your kind and nice shoutout of my channel. Appreciated. :) Your homemade product looked very delicious. I`m sure it tasted good as well. I also love using this kind of cheese in gravys and sauces. Gives it a nice "round" taste to it. It`s often used for this purpose as well. I think any kind of sweet jam suits the cheese. Thats my opinion. Glad you liked the brown cheese I sent you. I like these cheese making vids you are uploading. I`ll, tell my friends to pop in here and watch them. At the moment we are heavy invaded by biting gnats. Many years since it was this terrible. Making gardening work a really big challenge nowadays. The watering and weeding needs to be done very quickly, or else we`ll go insane because of those buggers. :D All the best, Halvor.

[@DaleCalderCampobello]

Thank you Halvor. I'm trying to think of a sauce I could try it in I'm a vegetarian so gravies are out of the question. So far the bugs haven't been too bad this year for the past week we have had some wet weather but it remains cool so that helps keeps them down.

[@hollydingman7455]

Thank you so much! I love this cheese, but it's a little hard to come by where I live. Making it at home is a great alternative. You are very right about it being a bad idea to change to a smaller pan! I just switched back to the one that I started with... can't wait to see how this turns out. Happy New Year from England!

[@DaleCalderCampobello]

Thank you Holly Happy New Year to you too.

[@lifeinthailand]

That is a new one for me and a very good idea, Much better than dumping the whey thats for sure.

[@DaleCalderCampobello]

New for me too I have never seen this here either.

[@ranstra12]

@@deedeehaugen4373 its Gjetost and $22 for 500g

[@elilehn1193]

You are an amazing cook. And I love this recipe. By my god you are the loudest chewer ever.

[@OneYardRevolution]

Wow, yours looks pretty close to what Halvor sent you! Pretty cool to make cheese out of a waste product from another cheese.

[@DaleCalderCampobello]

Thank you Patrick it is very different but good.

[@gothmedli]

Watching because emmy

[@DaleCalderCampobello]

Thank you .

[@h0wiet24]

Thank you for sharing, Dale! I'm in the process of making this right now. Hopefully it turns out just as great as yours!

[@DaleCalderCampobello]

Thank you I hope you have great success.

[@SouthpawDavey]

Where there's a will there's a whey . Two cheeses with the same milk almost. Looked nice too.

[@DaleCalderCampobello]

Thanks Dave it is a very different cheese but I'm enjoying it.

[@danbev8542]

Thank you so much for this video! I just read about 'gjetost', a Norwegian sweet brown cheese made from whey. I regularly make yogurt from raw Jersey milk, and get about a half gallon of whey every time I make my yogurt, which I save to put in bread. You have given me a new delicious-looking idea! Thank you!

[@DaleCalderCampobello]

Thank you I hope you like it.

[@helenbugsynelson]

Dan, if you have whey then it makes economical sense to use it to make cheese. I'm a Norwegian who has grown up in BC, Canada. We buy the Ski Queen brand of Gjetost here and the last time I bought it I paid just under $46.00 Canadian for 1 Kg. I will now be making my own brunost from the whey I've been discarding after making yogurt and straining it for Greek style yogurt.

[@Virtualskyhomestead]

Once again, you make it all look so easy, Dale. Simply wonderful. You're becoming quite the cheese artisan. Blessings, David.

[@DaleCalderCampobello]

Having fun trying anyway.

[@patrickwhitehead7584]

In Oslo this week on vacation visiting friends. I've had brunost for the very first time yesterday. I'm watching this to learn how to make it for the next time I make cheese. Delicious! I haven't seen it sold anywhere in the Chicago area, but I also haven't looked for it, or even know what it is.

[@DaleCalderCampobello]

It is quite easy to make and wrapped in the fridge it seems to last a very long time.

[@marsneedsbunnies]

Fascinating. I look forward to making this. Thank you for the detailed video - being able to see the textures and colours is very helpful.

[@DaleCalderCampobello]

Thank you good luck with your's.

[@LonaPhilosophicus]

Great video! It`s a great and very tasty way to use the whey. :) on my brown cheese. I prefer chunky apple jam And dark bread or orange jam (Marmelade) on white toast. Yummy!

[@DaleCalderCampobello]

Thank you .

[@tontowilliams]

Not a cheese that I've seen before, but very interesting to see how it turned out. Thanks for sharing.

[@DaleCalderCampobello]

Thanks Alan not one that I had seen before either.

[@LaTerfaMexicana]

It's really good on sliced apple too!

[@DaleCalderCampobello]

Thank sounds very good.

[@salemthorup9536]

I was hoping for more description of how it tastes and a recorded view of what the two cheeses look like to slice. I will try to make this cheese next time I have lots of extra whey. Thanks for sharing.

[@DaleCalderCampobello]

I don't know quite how to describe the taste very different from any other cheese that I've had.

[@elysejoseph]

Very interesting process Dale! It's been raining like crazy here and pretty cold, below 10 at night, today it was only 15, not time to pant my tomatoes yet!

[@DaleCalderCampobello]

Same here we have had very few days with the temperature near 20. Not a lot of rain but quite a few wet days. The forecast right now says 26 for Saturday and 28 for Sunday. Hope that is right.

[@FensterfarmGreenhouse]

I could almost smell the cheese as you were making it. I remember my grandmother making block cheese when I was a kid. Seem like it always tasted better than it smelled. lol Chuck

[@DaleCalderCampobello]

I have had a few comments on this series from people who remember their mother or a grand mother making cheeses. It's too bad that it seems to be a dieing art. It takes a bit of time but I've been amazed at how easy it is to turn out a pretty tasty product.

[@Zazzysylvester]

Brown cheese made with a little bit of goat milk is delicious (coming from someone who hates goat cheese). Gives it a kick and make it into a savory cheese. Normal brown cheese is very good with waffles/sweet or spice bread. I think its too sweet with jam. A «pro» tip is to make mushrooms cooked in heavy cream with some slices of brown cheese added at the end. Its delicious.

[@DaleCalderCampobello]

Thank you for all of the tips.

[@deniwest57]

Awesome! I'm going to make it!

[@DaleCalderCampobello]

Hope you like it!

[@BobMelsimpleliving.]

Thanks for sharing Dale. I was thinking about the gas cost too. I'll go check out your friend. Best wishes Bob.

[@DaleCalderCampobello]

Thanks Bob the next time I do this it will be on the wood stove in the cabin on a cold winters day.

[@LonaPhilosophicus]

Brown cheese is also really nice to add to brown sauce. (some slices, 3-5 pr l. or to taste)

[@DaleCalderCampobello]

That's interesting.

[@LonaPhilosophicus]

Yes, :) It`gives the sauce a round taste i couldn`t imagine brown sauce without it :))

[@nancyincanada5553]

Looks delicious, and fun watching you make it:)

[@DaleCalderCampobello]

Thank you .

[@YankeeLivn]

Sitting here with morning coffee enjoying the video, have a great day

[@DaleCalderCampobello]

Thank you glad you are enjoying the video.

[@RafsKitchenGardenChannel]

Hi Dale, Nice recipe and quick might be good for the beginners like me :) Looks like toffe

[@DaleCalderCampobello]

Thanks Raf it does sort of look like toffee doesn't it.

[@ashleyhoneycutt3292]

Thank you for sharing

[@DaleCalderCampobello]

Thanks for watching!

[@anitaendinand]

Best cheese ever ❤❤❤

[@honeyy79]

Brunost :D Thats what we call it :P Love it with dark hot bread and butter :P

[@DaleCalderCampobello]

Just had it with toast and jam for breakfast.

[@Nabium]

Hi Dale. Did you like it? I bet you've probably tried brunost before to get the idea to make mysost :) Mysost is good choice for foreigners who want to try brunost, because it's not the same powerful taste as geitost. But to me, nothing taste quite as exquisite as a slice of bread with geitost, raspberry jam and [proper] butter. You get a hold of some goat milk you should make it ^^

[@DaleCalderCampobello]

It is quite unique and I enjoyed it. Goat milk is very hard to come by here.

[@Nabium]

:) glad to hear it. Thanks for making a video about our cheese tradition, it really is smart to make use of the whey for something other than protein powder.

[@ThePinkBinks]

Thanks. I was specifically looking for how to make gjetost so I was disappointed to see this confusion. I guess I’m a foreigner who adored gjetost right from the start. Didn’t know about mysost being a cheaper version of gjetost. I’ve never tried mysost but I’ll try to make some anyway. Thanks again for the clarification as a number of English videos have apparently put both names together as if they’re the same thing.

[@peterbrown9036]

Thanks for the video, i might make it one day, but after seven hours of simmering, It will have to raining a lot! I love your Guernsey cow place mat, ironically that's were I'm watching from. All of my Cheese is made from Guernsey cow or Guernsey goat milk.

[@DaleCalderCampobello]

I spent a very enjoyable week on Guernsey with some friends a few years ago the placemat was a gift from one of my friends . I also have a Guernsey Cow China mug. I flew to Jersey for a day but I promise I didn't look at their cows. LOL

[@DaleCalderCampobello]

My vacuum sealer arrived today and I really like it. I've sealed the Jarlsberg cheese.

[@LonaPhilosophicus]

To further bring out taste you may add a tad bit of Cinnamon, or cardamom, the christmas edition of this cheese have a little of this spice added :)

[@DaleCalderCampobello]

Thank you .

[@LonaPhilosophicus]

You`re welcome :)

[@cheekysaver]

That looks really yummy!

[@DaleCalderCampobello]

Thank you.

[@barbc3829]

Hi Dale, After reading novels about Scandinavian immigrants, I ran across one book that talked about making mystost from cow's milk. The author described her mother's process for making this cheese. This was a great treat to have when living on the prairie. I am sure equal to candy for kids. I live just a mile from a Scandinavian store which sells the goat and cow milk equivalent Gjetost. It can be ordered online from Ingebretsens.com..I compare it to eating a very mild, not too sweet caramel. Tastes nothing like one would expect from cheese. Fantastic on fresh bread and butter and a thin piece of Gjetost. If you come to Minneapolis, check out Ingebretsens. This cheese is much cheaper in the store compared to online and will last in your refrigerator forever.

[@DaleCalderCampobello]

I agree it is hard to compare this cheese flavour to any other cheese and it does seem to keep for ever in the refrigerator.

[@helenbugsynelson]

@@DaleCalderCampobello, I just bought Ski Queen Gjetost at Safeway with a best before date of July '06! It only gets better with age.

[@ranstra12]

Awesome! I found Gjetost yesterday at Superstore. They wanted $22 for 500g! 0.0

[@DaleCalderCampobello]

Cheese does tend to be a bit pricy but 500g of Gjetost is quite a lot.

[@ruslitful]

Thank you for your answer.

[@DaleCalderCampobello]

You're welcome.

[@douglasmiller8940]

Another great video Dale. I wondered if you had ever made a cheese from the leftover whey. Thanks

[@DaleCalderCampobello]

Yes and it is very different.

[@merindymorgenson3184]

Ahhh, I wish I would have watched this before trying it tonight. It came out pretty hard. Quite tasty. But more like a candy than a spreadable or sliceable cheese. I overlooked it just a bit too I think. It took me about 10 hours, I think. I had to be stirring it for about 1.5-2 hours. Fortunately I had some other food I was cooking on the stove at the same time, so I just alternated between stirring the two of them. Still, I didn’t finish until after 1 AM 😢. But I think the kids will like to munch on the chunks. 😂.

[@DaleCalderCampobello]

Thank you from what I remember mine wasn't spreadable either.

[@hoofprints2226]

Great video and I am glad to learn of Halvor's channel, too. I love mysost (Gudbranddals ost) and have been trying to improve my technique. Do you have your own cow?

[@DaleCalderCampobello]

Thank you no I have to use store bought milk.

[@marthe137]

"Mysost" translates directly to "wheycheese"😊

[@DaleCalderCampobello]

Thank you Marthe.

[@zhuzhuyu8356]

10:06

[@nuthousenut4017]

To make this spreadable would it just be a matter of not reducing it so much and give it a blast in the food processor for a bit before setting in the fridge?

[@DaleCalderCampobello]

IN really don't know but I guess it would be worth a try.

[@pilarborrella920]

Such a nice video! I never tried making cheese but I was recently in Norway and felt in love with the Mysost goat cheese. Still enjoying it back home as I bought a couple of them and eating them mainly sliced over pancakes along with blueberry jam- quite Norwegian-Canadian mix ;-) I was wondering for these long processes did you ever think of using a slow cooker? It sounds like it could be much cheaper and easier - should it work at all... Thank you :-)

[@DaleCalderCampobello]

I only made this cheese once but I think you are right a slow cooker would work very well.

[@helenbugsynelson]

I was wondering if it could be made in an instant pot. I frequently have whey left over after straining yogurt made in my instant pot.

[@ThePamanddale]

Hi Dale, my mysost is about 1 inch down, hours to go it is a rainy morning here too.

[@DaleCalderCampobello]

It is a long process someone suggested to me that it would work in a crock pot.

[@ThePamanddale]

@@DaleCalderCampobello I started in the crock pot but got scared that it might make it sour if the bacteria survived so I switched to the long process. Ran into a problem in that my fat was separating as I got toward the end? I am a newbie cheese maker but using lots of help and some trial and error, I used my immersion blender to emulsify it and stopped with a spreadable version.

[@DaleCalderCampobello]

Sounds like that worked.

[@aarontuplin]

Looks like a nice gravy around 9 minutes in

[@DaleCalderCampobello]

It does go through some interesting phases.

[@GypsyTheGoatOnTube]

Love with apple

[@DaleCalderCampobello]

Sounds good.

[@jgabsalot]

I'm fascinated by this. I've gotten in the habit of making my own yogurt and it felt like such a waste the throw the whey out so I may try this. I remember seeing this in Norway 20 years ago but I don't remember if I liked it or not--clearly my memory is fading. I'm definitely going to give it a try. Does it taste especially sharp? The jam must be a good accompaniment.

[@DaleCalderCampobello]

I wouldn't call it sharp but it is very different from and other cheese I've made. The description of it says it is both sweet and salty from the concentration of the natural sugars and salts in the whey.

[@zarabees2123]

Julia Gabriele the cheese is sweet, I find it the best of all cheeses.

[@helenbugsynelson]

I eat it on toasted raisin bread with butter and honey

[@ashleyhoneycutt3292]

I'm gonna try this.. is Wendy what I have left after I make milk????

[@DaleCalderCampobello]

It is the liquid that is left over after cheese making

[@rodrigorojasrivera8354]

Hi Dale! I followed your recipe pretty thoroughly. I got whey from heating 2 liters (1/2 gallon) of whole milk and a few drops of lemon. I separated the ricota and started heating the whey at a low temperature. Very soon it started to consume all the liquid. Two hours later it was still much more liquid to what you show and probably 5% its original size. I turned off the fire and put it in a bowl. Soon it became a really hard chunk of something that didn't seem anything like what I recall Brunost / mysost tasted like. Any ideas where I could have possibly go wrong? Thanks!

[@DaleCalderCampobello]

I've only ever made it once so not really sure. Did you add cream at the end?

[@rodrigorojasrivera8354]

+Dale Calder no, that could probably be the problem. The thing is that half of the recipes I saw didn't have cream and half did have. I tried without the first time. Thanks!

[@Zazzysylvester]

Rodrigo Rojas Rivera coming from a norwegian, you need cream! Its a very rich and sweet cheese. And its perfect on waffles and spice cake (i bake it in a loaf pan and eat it like bread, with butter and brown cheese)

[@ruslitful]

1. What is your opinion about the use of whey powder to make that cheese. 2. Will a pinch of salt change the taste of that cheese?Thank you

[@DaleCalderCampobello]

I've never seen it so have never read the labels but I suspect it has other things added and isn't just whey. The concentration of the whey increases the natural salts so I don't think you would want to add more.

[@ajeemanorse]

where is the added cream?

[@DaleCalderCampobello]

What added cream

[@randomlyboring8358]

I made it yesterday, it came out great.. But how to eat it?! With what? What can i make with it?

[@DaleCalderCampobello]

Some suggestion in this article for Brunost which is similar type of brown cheese . www.lifeinnorway.net/the-norwegian-phenomenon-of-brown-cheese/

[@karinyaboriskova441]

I love it paired with strong black coffee.

[@4722brenda]

👍

[@McDowallManor]

Did I miss it, or did you add salt?

[@DaleCalderCampobello]

The only thing I added was the cream. The description says it has a sweet and salty taste due to the concentration of the sugars and salt that is naturally in the milk. I taste the sweetness but not the saltness.

[@McDowallManor]

Well that's interesting. So now I've mentioned it, would you add salt next time (when you put the curd into the container)?

[@DaleCalderCampobello]

No I don't think so I like the flavour as it is.

[@McDowallManor]

Thanks Dale. That's helpful if I have a crack at this one.

[@johnparkerthegimpygardener]

. better than throwing it a way

[@DaleCalderCampobello]

Much better it tastes good.

[@jeannemrm]

pronounced Mees-oost

[@DaleCalderCampobello]

Thank you .

[@jeannemrm]

@@DaleCalderCampobello I lived in Norway 14 years... the long name is something like "Goo-brawns-dolls-oost"... it's often just called 'brunost' ('brown cheese' in English) and is sold here as 'skiqueen'