Mysuostur - Traditional Icelandic Whey Cheese

Ingredients

Whey

4 cups

White vinegar

1/4 cup

Salt

1 teaspoon, or to taste

Instructions

1. In a large pot, heat the whey over medium heat until it reaches a temperature of 85°C (185°F). Stir gently to avoid burning the whey.
2. Once the whey is at the desired temperature, remove the pot from the heat and slowly add the white vinegar while stirring gently. Allow the mixture to sit undisturbed for 10 minutes to allow curds to form.
3. Line a colander with cheesecloth and place it over a large bowl to catch the whey liquid.
4. Carefully pour the curdled whey mixture into the colander, letting the liquid drain. You should see curds forming while the whey drains off.
5. Sprinkle salt over the curds and gently mix it in with a spatula, tasting to adjust salt levels to your preference.
6. Gather the corners of the cheesecloth and tie them together to form a bundle. Make sure to gather all the curds inside.
7. Hang the bundle over a sink or large bowl and let it drain for about 1 hour. This allows the cheese to firm up.
8. After draining, carefully remove the cheese from the cheesecloth and shape it into your desired form, either a round or rectangular block.
9. Wrap the cheese in plastic wrap and refrigerate for at least 4 hours to allow it to set and develop its flavors.
10. Slice and serve the mysuostur as an appetizer or snack. It pairs beautifully with crusty bread, fruits, or on a cheese board.