Curd cheese (homemade)

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 49 (falt i det fri)

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1
Skim the milk
Buy 4 litres of whole milk and leave it to stand overnight. Skim off the cream and curdle the cheese from the skimmed milk.
2
Curdle the milk
Bring the skimmed milk to the boil, remove it from the heat and immediately stir in 1 litre of good soured milk. The milk now separates, and the cheese is lifted into a colander.
3
Press out the whey
Press the whey out well. The curd cheese is used for knaost or for dishes that call for curd cheese. From 5 litres of milk you get about ¾ kg of curd cheese.
4
Use the whey
The whey is used for whey soup and whey jelly, or to set bread dough. It can also be boiled down to prim (brown whey cheese) or myssmør (soft whey cheese).

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