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Quick curd cheese (knaost)

Skimmed milk is brought to a boil and curdled with soured milk or buttermilk, the curd is drained from the whey and worked with salt and chives or caraway; ready for use at once. From Erken's Stor kokebok (1949), p. 686.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 686 (falt i det fri)

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About the dish

A simple cheese made at home from skimmed milk and soured milk, with no storage time.

How to make it

  1. 1

    Curdle the milk

    Bring the skimmed milk to a boil and take it off the heat. Stir in the soured milk. The milk now separates.

  2. 2

    Drain the whey

    Lift the curd into a colander and press the whey well out.

  3. 3

    Season

    Work the cheese quickly with salt and finely snipped chives or caraway. If the cheese is firm, add 1 tbsp cream or milk.

  4. 4

    Use

    The cheese is ready to use at once.

Changes from the original

1/2 l is converted to 5 dl. Nothing has been added.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 686) → Modernised~75% of the text changedremovedadded
2 l. l skummet melk, ½ l. melk. 5 dl surmelk eller kjernemelk, kjernemelk. 1 teskje salt, ½ teskje ts salt. 0,5 ts karve eller gressløk. Den skummede gressløk (finklippet). 1 ss fløte eller melk gis (hvis osten er fast). Gi den skummede melken et opkok, tas fra varmen oppkok og irøres ta den fra varmen. Rør inn den sure melk. Nu melken. Nå skiller melken sig, og seg.. Ta osten tas op opp i dørslag; et dørslag og trykk mysen trykkes godt fra, og fra.. Arbeid osten arbeides hurtig raskt med salt og den finklippede finklippet gressløk eller karve; karve. Hvis osten er fast, kan tilsettes du tilsette 1 spiseskje ss fløte eller melk hvis den melk.. Osten er fast. Ferdig ferdig til bruk med det samme. en gang.

Note on Modernised

½ l er omregnet til 5 dl. Ingenting er lagt til.

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Frequently asked questions

Can I use buttermilk?
Yes, soured milk or buttermilk.
What if the cheese is firm?
Stir in 1 tbsp cream or milk.
Does the cheese need to hang or be stored?
No, it is ready to use at once.

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