Mysost; a sweet-sour Norwegian whey cheese

Every week after picking up our milk at farmers market, I make mozarella cheese (see 7-27-2011 post).  The by-product of my weekly cheese-making is whey.  The first week of the month, I bottle the whey and store in the fridge for adding a daily tonic to beverages--most often our morning tea.  The rest of the month, the whey is made into a cheese; either ricotta, ziergerkase or mysost.  Wonderful that nothing goes to waste!

The process for making mysost is quite easy.  It should be made within three hours after draining the whey from the mozarella (while it's fresh).
 
How I make mysost:
Put the fresh whey in a pot on the stove and bring it just to a boil.  Skim off any foam and then pour it in a crockpot.  Set the crockpot on low and let it slowly cook, stirring occasionally.  It will need to cook from 6-18+  hours.  Towards the end, it will begin to thicken and turn a light brown.  Anytime after it has begun to get thick, you should (carefully) put it in your blender and blend for a few minutes so that it does not have a grainy texture when done.  Blend in batches, filling blender only half full to avoid getting burned.  Return to crockpot and continue cooking on low until as thick as peanut butter or paste.  Put into small canning jars with lids so you can put one in the fridge and the rest in the freezer.  Cool and refrigerate or freeze.  If the cheese turns grainy, you can warm it in the microwave or on the stove and stir it.  If you want it milder, you can also stir in some cream while it is warm.

 We prefer this to peanut butter on our toast.

(means it's good-- we both love peanut butter!)

Quark (cheese)

An early European cheese still consumed daily in many European households.  Quark is a fresh soft cheese with a mild flavor and similar in texture to whipped butter or ricotta cheese. It is similar to yogurt, but more versatile and not as sour.  It can be used in baking (cheesecakes, souffles), as a filling or garnish (waffles, scones, raw veggies) or eaten fresh with herbs, fruit, jam or honey.  It keeps in the fridge for up to 2 weeks.

We enjoy it for breakfast with fresh fruit and a drizzle of honey.

It's also nice with fresh herbs as a side or snack.

Quart is very easy to make, either with or without a culture.  I usually use a culture for consistent texture and flavor, but have also made it with my buttermilk left after making butter.  I like it as well either way.  Instructions for both ways follow.

Quark made with starter culture:  This makes 1 to 1-1/2 pounds.
1 gal. pasteurized milk
1 packet direct-set buttermilk starter (order @ www.cheesemaking.com)
2-3 Tablespoons heavy cream, H&H or milk
strainer or colander
cheesecloth or butter muslin
Directions:  Heat milk to 88 degrees in a non-aluminum pot.  Stir in culture and mix thoroughly.  Cover and let sit at room temp 24 hours.  The curd (solid) will partially separate from the whey (liquid).  Place the strainer in the sink (or over a large pot) and line it with the cheesecloth. Pour the contents of the pot into the cheesecloth and cover the cheese with the ends of the cloth.  Let it drain for 2-3 hours.  You can speed the drainage to 1-2 hours by weighting the cheese down.   Add cream, H&H or milk; a little at a time, until spreadable consistency.  Store, covered, in refrigerator 2 weeks.

Quark made without starter culture:  (this makes 1-2 cups)
1 quart cultured buttermilk (1% fat)
1/4 cup skim milk, as needed
kosher salt, to taste
glass baking dish
cheesecloth or butter muslin
strainer or colander
Directions:
Preheat oven to 150.   Pour buttermilk into the baking dish and cover (lid or tinfoil).  Place the dish in the oven for 8-12 hours.  Remove the dish from the oven. The curd (solid) will have partially separated from the whey (liquid).  Place the strainer in the sink or a large pot and line it with the cheese cloth. Pour the contents of the baking dish into the strainer and cover the cheese with the ends of the cloth.  Let it drain for 2-3 hours. You can speed the drainage to 1-2 hours by weighting the cheese down. Add cream,  H&H or milk, a little at a time, until it is a spreadable texture.  Add salt to taste.  Store, covered, in refrigerator 2 weeks.

Grandma Lutzke's Sausage and Cabbage Stew

I am fortunate to be enjoying weekly dinners with my in-laws; Paul and Gen Lutzke.  Father-in-law Paul prepares the main dish using unscripted family recipes passed down from his mother.  Gen prepares fresh sides and sweet desserts.  I am the "go-fer".  There is much variety in Paul's weekly fare;  there is much consistency in the warmth and comfort of our meals.
One of my particular favorites is his Sausage and Cabbage Stew.  Like most traditional Upper Midwest food; it is simple, yet mouthwatering.
Sausage & Cabbage Stew
1 pound kielbasa (or other) ring sausage, cut in bite-size pieces
1 small head cabbage
1 large onion, chopped
hunk of butter
2 quarts chicken broth
heavy pinch of ground cloves
salt and pepper to taste
--Fry onion, cabbage and sausage over med-low heat just until cabbage wilted and sausage heated through.  Combine with chicken broth, cloves, salt and pepper in a pot and warm slowly over low heat 1-2 hours. Serve with crusty, thick-sliced bread

Caught in the act!

Watergate Cake--March dessert of the month

This is a flavorful, rich cake with a light topping. 
The recipe was passed down to me by my sister, Sally Jack.  I never fail to make it for St. Pat's Day; either for us or some other deserving souls.  This year my in-laws were the lucky recipients.  I don't exactly recall why it is called Watergate cake, but I recall it has something to do with the color (green), the number 7 (7-up), the bake temp (335), the bake time (32 min). 

This melt-in-your-mouth cake is always a hit!

Watergate Cake     335 degrees   32 min

1 deluxe white cake mix (B.Crocker or Pillsbury)

1 box pistachio instant pudding

3 eggs

2/3 cup oil

1 cup cold 7-Up

--Combine and bake at 335 for 32 min.  It may not look done, but it is.

Topping:

1-1/2 cups milk

1 box pistachio instant pudding

1 tub Cool Whip (8 oz)

--Mix milk and pudding; let stand until thick.  Fold in Cool Whip.

March Table

My March table combines green for the Irish holiday and colorful flowers for our early Spring.  The placemats are cross-stitched shamrocks on Irish linen, made by my Grandmother.  I am fortunate to dress my table with family heirlooms.  I just purchased my pitcher this past winter at a church rummage sale with my sister Judy.  It matches everything!

Valentine's Day Table

To avoid crowded restaurants on Valentines Day, I take a raincheck on eating out and prepare a special meal at home.  Valentine's Dinner is always served on the china I selected for my hope chest at age 15. It is the Norwegian "Farmer's Rose" pattern.  They were purchased at a Norwegian gift shop, Dannevigs, owned by my Aunt Marge Danewick.   Many place settings and serving dishes for this pattern were received as wedding gifts.

February's Chocolate Dessert of the Month

It's just a simple chocolate brownie; but it's rich and chewy, melt-in-your-mouth goodness!  With a little sauce, caramel or fruit atop; it qualifies for a  special-occasion dessert.  It's got good keeping quality too.

With raspberry sauce for a Valentine's Day dessert

Best Chocolate Brownie Recipe      8" square pan.  325   approx 30 min. 
2-1/2 squares unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup flour
--Melt chocolate and butter together in microwave by putting in for 1 min, then stirring until chocolate melts.  Heat a little longer if necessary.  Mix sugar and eggs and add to chocolate mixture.  Add vanilla, salt and flour and stir to combine.  Spread in greased 8" square pan.  Bake at 350 for 25-40 min; until pulling away from sides and top is set and dry (with little holes starting to appear).