Since Dutch Leedammer cheese is so similar in its recipe to Norwegian Jarlsberg, I decided to take 1 1/2 gallons from the first part of whey I removed from the Leerdammer recipe (see previous post) and use it to make the Norwegian breakfast cheese called Mysost. Really you can use any whey for this recipe, but I was trying to get it as close to authentic as possible.
The recipe is simple and includes very few ingredients, but I must warn you it takes about 6 hours to make with some careful babysitting at the end.
Here is the recipe:
Bring your cheese whey to a boil, and leave boil on medium high heat until the mixture reduces to about 1/4 of what was originally in the pot, stirring every once in a while.
When the whey mixture gets down below the 1/4 mark then start to watch it more closely, mixing often until the whole mixture turns a caramel brown and thickens.
When the mixture is rather thickened, transfer the pot into a sink of ice and cool down the mixture quickly while continuing to stir.
Next add in 2 teaspoons of cinnamon and stir in until well distributed.
Put in a container for 8 hours at room temperature, in a place where the mixture can set up.
Finally transfer the cheese to a poly-lined mold and press in the refrigerator for 12 hours (I just wedge mine in a place under a shelf in the refrigerator).
Remove from the mold and serve.