Norwegian brown cheese "Brunost"

[Natasha]

Natasha, whey after cottage cheese is low in protein, milk was not added to it?
How did the whey evaporate - 1/3 of it remained in the saucepan, the cream was added .... Did you add 1/3 at the moment?
lumps if you look closely and I don't have in the photo where the cream is added, the lumps that are from the whey were, just after adding the cream they grew a little larger, well, maybe they added a little, but it is clear that the whey is not curdled and the mass in the saucepan is cloudy, not serum + lumps

what to do? well, you have to wait for the liquid to thicken, first a little, then more, and then follow the recipe and take a photo

[NataliARH]

NataliARH, doing in induction cache. 3 liters of whey plus 500 g of cream 33% plus a little butter and 500 ml of milk from a cow.
Now it is already a thick custard.
I'm waiting. But I feel the masterpiece is not far off)))

thick custard.

Hurrah!!!
I will wait for the continuation

What do you think will work in the Thermomix? And how intensively is it necessary to interfere? Natasha, and I'm really looking forward to your idea about unsalted

Today, inspiration has descended - she brewed a brunust with huge deviations in the components and a violation of technology. Serum from cheese with meito sourdough, after ricotta it is already -2.8 liters, clean, already greenish, to it arbitrarily serum from yogurt (I made cheese cream from yogurt for tiramisu) -300 ml, evaporated, plus a teaspoon of butter and a glass milk. I didn't bring it to a thick dough, I didn't use the blender.
The yield of 250 grams of soft brunost, looked uniform while it was warm, after the refrigerator, inclusions are clearly visible and palpable - balls of a lighter color and more sour in taste - gathered in the upper layer. I liked this soft one more than the one that crumbled all over.

Lena, i.e. no cream at all? just whey and a glass of milk?

And a teaspoon of oil.

I use brunost in every way in baking: in waffles, in muffins, now I will try in milk cakes, just like that. don't eat

[Elena]

Elena, I do not see a strong technological discrepancy, the principle of boiling is preserved, I also cooked the last brunust on whey from cottage cheese (yogurt + milk = cottage cheese), but what a blender was not needed - so the fat content is low and the oil does not leave ... the only question: boiled down to 2/3 too? or more? and milk + butter at what point was added? directly into the whey or at the moment when the cream is needed

and I like its taste better in anything! ice cream, cream, and others, very good. delicious!

TatianaSa, I will finish my experiment today or tomorrow)

2/3, butter together with milk instead of cream, after evaporation.

[TatianaSa]

TatianaSa my experiment did not satisfy me ... I will tell you later what I did and how, but something was wrong, I liked it more according to the usual method

Elena, how do you use it in baking, I want to try. We have no milk and there is always a lot of whey, and I can't eat so much in the form of cheese. Let's say how much cheese can you put in muffins?

[Oksanochka]

Oksanochka, take a look at Chuchelkins muffins with boiled condensed milk , Tuska there instead of condensed milk he stuffs muffins with gudbrandsdalen ...

: rose: Thank you, Innochka!

just don't put big pieces., after all, we have it more concentrated ... I added it to the bread and rolled it up in a roll, in ice cream, finally a class, in any cake cream, melt it (in milk or cream) and mix it into the cream , in sauces, in waffles in dough, well, where will fantasy lead!

[NataliARH]

NataliARH, Natasha, that's why I asked, it's salty, I'll start with Ch. Spoon-such a piece in cream. I didn't think to put it in the cream yesterday, but can I put it in the glaze? homemade cake?

Oksana, look, I am HERE I added 50g of other products to almost 400g of other products, the taste was super bright, amazing, if necessary, less pronounced, then reduce it by about 2p ... I don’t remember how much it is in the spoons and there’s no time to try it now - I run away, went to get things for an hour and leave for a day
in the glaze? you mean chocolate, for watering the cake? It seems to me that chocolate will argue with cheese if you combine them, that's the same ice cream I sprinkled with cocoa on top, it was DELICIOUS! therefore, it is better to make a layer in the cake bright from cheese, and then pour the icing ... or the whole cream with cheese, and if you want a bright taste, by the way, in sweets, he finally behaved amazingly! our cheese) so I would add a decent amount to part of the cream and make one layer like this, the rest are just
I didn't try to use it in a cake layer, I made it into sweet bread, rolled out the dough there and sprinkled it with cheese slices on top, rolled it into a roll, that's when I got it in my mouth, I felt delicious, but differently than in ice cream

Thank you, I'll know where to start. Now you need to determine the maximum amount of cheese to taste.

[TatianaSa]

TatianaSa,
less than three years have passed)))) I report ...
I did it first according to the usual method - evaporated the whey, added cream and COTTAGE CHEESE low-fat, so that I thought to increase the cheese yield for them, in the end nothing worked out as I had planned ... a creamy curd mass with a brunust taste came out, I did not bring one part to the complete completion of the process, so I removed the cream for storage, store it in the freezer and I use it in baking, and I kept the second part longer, but it does not look like the original brunust, it also lies in the freezer ... I also added soda to a small amount of such a mass for the test, I thought it would melt like homemade melted cheese from cottage cheese, but no, nothing has melted ..... when we eat these cheesy-brunesty, then I will continue the experiments, but it will not be sooooo soon!

And I still dream of repeating brunost, but it's so hot that I'll have to postpone it until autumn. You have to pour out a lot of serum, so sorry ...

yes, the second time I cooked, it was already warm outside, and the house was horrible ... and then the humidity evaporates ... in the fall, in the cold, it’s the most to cook)))
I distribute whey to all relatives, buckets)))) though cheese (mostly cottage cheese) I cook much less than yours ... you can offer neighbors at the entrance and friends in the yard, etc.
the tomatoes are sprayed with serum, I just forgot why, and I also think it's not superfluous to pour it into the ground, wash, rinse your hair, a familiar bath takes a serum spa, the skin after it

I suggested to the neighbors - they don't want to ... I take Mamula 5 liters away - they don't drink much ...

And I still dream of repeating brunost, but it's so hot that I'll have to postpone it until autumn. You have to pour out a lot of serum, so sorry ...

Natasha, I freeze part of the serum - I bought disposable 750 ml containers and stack them in them. You can then, after freezing, roll it up with a film and also stack it in stacks.

[NatalyMur]

NatalyMurNatasha, you pour it on the tomatoes, in the garden, in the barrel of grass.

[NataliARH]

NataliARH, oh I repeated. I apologize.

Irin, the freezer won't hold so much, only hope for brunost ... But how cold it gets. Moreover, I really liked its taste ...
Oksanochka, mom has a garden, with tomatoes, of course, I will offer them

It turns out how much more new can be prepared from well-known products !!! A tempting recipe, someone would give a thread a piece to try.

Unsweetened boiled condensed milk with a slight sourness of whey.

wash, rinse hair, a familiar bath takes serum

My mom rinses my hair with serum, so the whole floor is sticky with sweat like honey. The serum is very sweet. Somehow it stops me.

[Loksa]

My mom rinses my hair with serum, so the whole floor is sticky with sweat like honey

uh ... well, after the serum, I rinse it with cool water ...mine above the bathroom, nothing gets on the floor, my mother probably only rinses with serum and then drips from her hair? or it happens in a bathhouse with der. gender? in the bath I spilled with serum, but we have concrete floor in the sink. tiles - nothing is sticky

I would also offer the grannies from the house, they will bake pancakes, pancakes, it is stored for 10 days in the withers, you can also say that you can freeze ...

Loksa, Oksana, but the compost heap is a great idea !!! I only know about spraying, I think watering will not hurt, but at least tons of compost can be poured, Natasha is just right!
in general, you need to read about this business, maybe it's better for fruit-bearing bushes, trees, Victoria, etc.

Scarecrow, Nat, we still have it not like a store, very good. concentrated taste, and salinity and sourness and sweetness ... maybe wrong, but tasty

[NataliARH]

NataliARH, thanks for the recipe. I buy farm milk and make cheese. Much serum remains. I use it to make ricotta and bake bread. And still she remains. I have long wanted to try brunust, but I thought it was difficult and, most importantly, for a very long time. And when I saw your recipe, it caught fire. A lot of serum has just accumulated. I used serum after ricotta. Initially, I had 5 liters of milk. It turned out caciotta 700 g, ricotta 200 g and from the remaining whey for 3 liters brunust 330 g. I think not bad. It took 4 hours and 30 minutes to cook the brunust.
Here is my result.

[Tata]

Tatawhat a beautiful cheese it turned out!

[Tata]

Tatawhat a gorgeous brunost !!!!!

[NatalyMur]

NatalyMur, Irina F, girls, thank you very much! I am moved

[NataliARH]

Well, here I was honored))) I did not have enough strength to cook until the solid state, I left it soft, but I did not take into account that it is a little problematic to get soft cheese from the molds))) my things were crumpled

Cheese, well, very much an amateur, my pretzel ate a piece, said not to cook this anymore))) Yeah, schazzzz. I liked the cheese. There is not another large flower in the photo, I ate it right away. Spread on a pancake instead of filling and with a tea

NataliARH, thanks for the recipe.

[Tata]

Tata, YEAH!!! the output is good and variety! but only 5 liters of real milk the consistency of brunosik turned out to be healthy! Thank you!

GenyaF, Zhen, it's good that you liked it, otherwise you would have to give it to my friends and I liked it in a soft and hard form of brunost ... and if the mold is put into the refrigerator and after a while removed ... maybe it would be better if my husband too

[NataliARH]

NataliARH, I did it, I probably was going for a whole year))) very unusual cheese, but quite tasty, bright concentrated taste. Made from cheese whey with meito, 1.5 liters of whey and 250 grams of 23% cream, yield 160 grams. Thanks for the recipe!

[Yaroslavna]

YaroslavnaThank you for trying it really, it is very concentrated! Enough for a long time!

Natasha, I made it!



I added peeled and lightly toasted almonds.

I cooked for 6 hours in MV Panasonic on "baking", but I still didn't cook it to condition (it was almost morning and I had no strength at all), maybe that's why the mass didn't stratify, and I didn't use the blender. I interfered during the last hour and then not constantly, but every 10 minutes I came up.

The cheese is of course unusual, mine said they wouldn't eat. I'm thinking, what if you melt it again and add sugar or honey?

[Irina]

Irina, with a sleepless feat of you! but now we know that YOU do not like him! I dragged it little by little from the refrigerator, nobody else ate it, but
in ice cream - finally a class, in cream for cake any - melt (in milk or cream) and mix in cream, in sauces, in waffles in dough, well, where will fantasy lead!
Ice cream with a Norwegian touch (NataliARH)

Natasha, I liked it! Of course you won't eat a lot of it, it has a very rich taste. I divided it into 3 parts, sent two to the freezer (I will slowly use it in ice cream and baked goods), left one for myself to eat.

And I laid eyes on your ice cream This is a great alternative to salted caramel

Irisha, you did the right thing by sending it to the freezer! I just kept it at the back wall and nothing happened to him, but the freezer is safer!

alternative to salted caramel

but I did not try to cook it, it is necessary to correct it, it is definitely done faster

Well, what can I say ... once you can try to cook brunost, and there it will already be clear whether we need it or not

[NataliARH]

NataliARH, doing in induction cache. 3 liters of whey plus 500 g of cream 33% plus a little butter and 500 ml of milk from a cow.
Now it is already a thick custard.
I'm waiting. But I feel the masterpiece is not far off)))

Natalia, it turned out in the cache, I also caught fire here))) there is a question - what were you interfering with? flexi nozzle or hook or other nozzle ??? And at what temperature and speed did they cook ?? transferred from the bowl to another container? blended oh, so many questions))))

can I ask you to describe the process in detail? I have a cache myself that appeared not so long ago)) I am still getting used to working with it

Thank you, Natasha, for sharing your experience in detail. Was helpful for me. A couple of days ago I first brewed Myusost from 6 liters of whey and did not know all the secrets of success. My cheese was whey and lemon juice. I liked the process of transforming the whey into cheese, but the taste was harsh. Mosost got 4 silicone molds. 3 I've already eaten. Half of Musosta immediately "ennobled" 2 teaspoons of sugar. And it improved the taste. I have 1 more silicone mold with Musost. Today I want to boil it with 0.5 liters of cream in order to refine it. I love experiments.
And yesterday I cooked Brunost from 2.5 liters. whey (from cottage cheese to meito) + 1/2 pack of butter + 500 ml. cream (10%). I am very pleased with the process and the result. 2 tbsp. Spoons Brunosta immediately set aside at the semi-liquid stage (like in your blender) to try to spread Brunost on the bread. Cheese turned out 6 silicone molds in the form of roses. The color of the cheese is like boiled condensed milk. The first taste is slightly sweet, delicate, and then salty notes appear. I am happy with the result. Unfortunately, there is no photo. I thinly greased the molds with oil, sprinkled them with coconut flakes and only then filled them with cheese. It turned out beautifully. Like winter frost on flowers. What I understood: in order not to spit the whey during boiling, a thick-walled saucepan (or cast iron) is needed. Next time I want to take 1 liter of cream (10%) for 2.5 liters of whey, I think that the taste will be even thinner, more tender. Cooking cheese turned out to be easy. I got in the way only at the very end. I will continue to cook, I liked it. It's not as troublesome as it sounds.

wow! It is fantastic....

Girls, good afternoon! : rose: I'm trying to read the branch between business and can't figure it out. True, I am a beginner and a milkman, and a cheese-maker is only a reader. I have a question. I make cottage cheese from 3.2% milk, I take 4 liters. I ferment with sour cream (self-fermented cream 20%). As the milk fermented, I put it on heating for 2.5 hours at 75 *. The output is cottage cheese 800gr of cottage cheese and whey liter 3.
And the question is, can you make this cheese with this whey?

[NataliARH]

NataliARH
Thank you very much for the recipe! I am a big connoisseur of Norwegian brown cheese - you can say a fan)))
I saw your recipe - and I got so fired up that I couldn't wait for fresh whey, I made it from old goat curd.
Then I read the whole topic to the end and saw that pepsin also needed to be added ...
It didn't work out for me: firstly, it was very sour (probably due to old whey), and secondly, at some stage the butter peeled off and no blender helped anymore ((it turned out to be some kind of sour little mass .. But even in this unfortunate result, I catch the taste of my favorite cheese! So I will definitely do it again.
The question is: the original gudBrandsdalen contains both cow and goat milk (or whey ...), do you only have cow's milk?
And how can we avoid oil separation? .. Maybe the presence of pepsin plays a role? ...

I used serum after ricotta. Initially, I had 5 liters of milk. It turned out caciotta 700 g, ricotta 200 g and from the remaining whey for 3 liters brunust 330 g. I think not bad. It took 4 hours and 30 minutes to cook the brunust.

Tata, very encouraged by your result! I also wanted to get so much from five liters of milk)) can you share links to the recipe for caciotta and ricotta?

The author of this recipe has not appeared on the forum for a long time, but I still want to thank for this unusual recipe and valuable experience.
I took three liters of cheese whey, 350 grams of 20% cream and 50 grams of butter.
I must say, the process went much faster for me than for the author. Perhaps the strong heating of the burner and wide dishes played a role, but it took only an hour to boil the whey three times. After adding cream and butter, I boiled it down and beat it with a blender. At the last stage, I transferred it to the microwave, nothing burns there, but I need to set not very high power and get it out and mix more often, otherwise I almost burned my cheese. Two hours after the start of the process, I have already decomposed the mass into molds.
The result is 370 grams of cheese. The butter did not completely interfere with the hot cheese, and when I put it in the molds, the cheese didn't exactly float in the butter, but as if it had been smeared with a thick layer. Surprisingly, during the cooling process, all the oil has been absorbed and the cooled cheese is not even greasy to the touch.
The taste is, of course, specific. First, it is very salty. When making cheese, I added calcium chloride, perhaps, I went too far with it, so too much salt came out with a brunet. On the first day, when warm, it smelled strongly of boiled cottage cheese. I can’t stand this smell, I’m just upset. But the next day that smell was gone, only a caramel aftertaste remained.
The consistency turned out like a dense fudge, but crumbles a little. And for some reason small grains are felt.
Our employee, who was in Norway and tried the real Brunust, said that there it is more plastic and less salty.


I can't say that this will be my favorite recipe, but it was interesting and informative to try
By the way, my colleague - a lover of Brunust - says that it is very tasty to combine it with regular cheese. Such a sandwich: regular cheese-brunust-regular cheese. Need to try!

I tried to make this cheese too. The taste is very specific, for an amateur. Thanks for the recipe, where I would try this.

Since yesterday I cooked this cheese with cheese whey from halloumi and ricotta, there were 7 liters of freshly drained whey, boiled over low heat, so the process was delayed. In the process, I thought that nothing would come of it, since by the night the whey had evaporated to about 1.5 liters, added 10% shop cream, without butter
In the morning there was a continuation - it was here that it was already necessary to stand and interfere. After reading the recipe, I decided to stop at the penultimate option - the mass to the state of the dough - the kolobka did not bring it, put it in a container with a thick paste, then in the refrigerator. I haven't tried cutting yet, for some reason I can't insert a photo.
It can be removed from the mold perfectly, the taste is rich, complex, as described.
most likely I will do more.
Output 650 grams

She brought her Brunost here too.

The first was cooked from yesterday's whey + 33% cream, slightly sour, I had to add sugar to taste.


The second is from fresh whey. There were 6 L of whey + 0.5 L of 33% cream. There is no sourness, it tastes like salted caramel. The output is 750 grams.


I really liked both options. I keep the cheese in the freezer.