Sauces & basics
Ostur (fresh cheese)
A mild, fresh cheese made from sheep's milk, curdled with rennet then drained, with a firm, crumbly texture. It is traditionally made on the farm and eaten sliced, with rye bread.
Ingredients
Ingredients
On the side
Instructions
- Heat the milk to 32 °C in a large saucepan, stirring gently.
- Dilute the rennet in a little cold, unchlorinated water and stir it into the milk for 30 seconds.
- Cover and leave to rest for 45 minutes at room temperature, until the curd is well set.
- Cut the curd into 2 cm cubes using a long knife, then leave to rest for 10 minutes.
- Gently reheat the curd to 38 °C, stirring carefully, then drain it in a sieve lined with muslin.
- Press the curd to remove the whey, salt it and place it in a mould for 4 to 6 hours, turning it from time to time.
- Keep chilled and eat within 5 days.
Variations and tips
With cow's milk. Replace the sheep's milk with whole cow's milk; the taste will be milder but the recipe is the same.
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Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Faroe Islands
Original Ecomely recipe.