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

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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