Sauces & basics
Kvitost (Norwegian Fresh Cheese)
A fresh, mild Norwegian curd cheese made by curdling warm milk with rennet. It is eaten plain, spread on bread or served with jam, especially at breakfast.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Heat the milk gently to about 35 °C, without letting it boil.
- Remove from the heat and stir in the rennet diluted in a little cold water, mixing gently.
- Cover and leave to rest for 30 to 40 minutes, until the curd is firm.
- Cut the curd into large cubes, then drain it in a sieve lined with muslin for 1 hour.
- Mix the drained cheese with the cream and a pinch of salt, then keep it chilled.
Variations and tips
Sweet version. Add a spoonful of sugar and fresh berries for a light dessert.
More ideas
Kvarkbrød (quark bread)1 h · 6 serv. · budget-friendlyBløtbrød (soft little breads)45 min · 4 serv. · budget-friendlyBrunost (Norwegian brown cheese)3 h 10 · 6 serv. · budget-friendlyKanelbolle (cinnamon bun)55 min · 12 serv. · budget-friendlyAgurksalat (salade de concombre)15 min · 4 serv. · budget-friendlyAiglefin au four à la chapelure (hyse i ovn)35 min · 4 serv. · budget-friendlyBaudroie à la tomate et à l'ail (breiflabb)40 min · 4 serv.Berlinerkranser (Berlin wreaths)42 min · 4 serv.
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Bouvet Island
Original Ecomely recipe.