- 3-4 quarts (liters) clarified whey (left over after making cheese from 5 quarts/liters of milk)
- 1 cup (2.5 dl) heavy cream
- 1/2 tsp vanilla extract, or vanilla sugar (optional)
Bring the whey to a slow boil. Stir a little in the beginning to prevent burning. Simmer until most of the liquid is gone and it begins to thicken. This step takes many hours, but requires no effort other than checking on it now and then. Tip: The larger the bottom of the pot, the faster it will evaporate. When the liquid thickens to a thin sauce, add the cream and vanilla (if used). Keep simmering, while keeping an eye on it (it will thicken quickly now that the water is gone). When it is evenly brown and reminiscent of hot fudge (temperature around 220°F (104°C)), place the pot in a waterbath and stir until the mixture is lukewarm (to prevent crystallization). Transfer to a lidded jar and refrigerate. Or if you plan to use it for seasoning, drop spoonfuls onto a parchment paper, freeze, then store them inside resealable freezer bags.
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Very good recipe! It took me about 7 hours though I could probably cut that time in half easily enough. This is very good to put on cinnamon toast!
Thank you for giving it a try. Making messmör can be tricky, so you were quite brave to give it a go! Using a wider pan may cut down the cooking time a bit. Just watch it carefully towards the end… <3
Hi! The taste was good, but mine turned out a little grainy. Is there a way to fix this?
I don’t think you can change it after the fact. The grainy texture is due to crystallized sugar. Try to cool it more slowly next time while stirring. Messmör is temperamental! You can still use it, for example as flavoring in a stew or sauce.
first time here, just made some cheese from raw milk and looked at options for whey, and found this lovely site.
without yet trying but just life experience, I would suggest transfering to a very smaller pot for final step to avoid over heating.
Somehow we lived in Sweden for three years and never had this! I really like the flavor but I likely cooked it too long & it is dry. Can I add a little cream to try to make it smoother?
Since the consistency comes from the caramelization of milk sugar, I don’t think there is much you can do. However, messmör adds great flavor when melted into sauces and stews. So perhaps you can freeze it, preferably in an ice cube tray, for later use?
From start to finish it took me 4 and half hours. Came out great, it was tricky at the last but I was over it stirring it constantly. That was the hardest, I haven’t tried it yet but will get some in the morning on a biscuit.. thanks for the recipe
Well done! I hope you enjoyed your messmör. Thank you for commenting. <3
Can I make this with failed cheese making. I used rennett, citric acid and calcium chloride- attempting mozzarella.. It turned out not cheese but grainy settlement after trying to salvage with additional rennett.
I did make this first time…turned out great!
I’m glad it worked out! Cooking messmör is an excellent way of using the whey left over from cheese making. Thank you for sharing! <3
I would like to try to make this but I don’t make cheese and don’t know where I can get clarified whey. Is there places one can purchase clarified whey?
Alternatively, can I use reconstituted whey protein powder for clarifed whey? Thank you.
I have never bought whey but a quick Google search suggests there are places one could buy it in liquid form.
Making your own cheese is easy, though, and you can use it for a lot of things including making your own cream cheese spread, cheesecake, etc.
Anyways, thanks for your question and good luck with your search.
Can whey from making yogurt be used for this recipe?
Thanks for asking! I imagine it could work but haven’t tried it myself. The flavor will probably be different since yogurt whey is more acidic. If you try, please let us know how it turned out!
I made this & I think it turned out correctly! It’s smooth & thick & light tan. I was just looking for something to use up leftover whey after making mozzarella cheese. It’s a very unique taste. What is it common used for? How do you use it?
The most traditional use is probably as a sandwich spread. Try it on some Wasa crispbread and see how you like it! It can also be used as a flavor in sauces and stews, which is a great “whey” to use less successful batches of messmör. Finally, a more exotic specialty from northern Sweden is as a condiment for kams, a form of barley cakes poached in whey.
Thank you for trying out my recipe and leaving a comment. And good job – it is difficult to make messmör!
I made messmör for the first time, using your recipe and it worked out just fine! I used the wey left over from. making quark. It has a caramel taste, but I wonder if it must be so sour, as if I added lemon juice, but I did not. Is that normal?
This is difficult to answer since it may taste exactly as intended, but if you are unfamiliar with the flavor perhaps you could find it sour? I would not describe messmör as sour tasting, then again it is a difficult taste to describe.
If you used lemon or vinegar to make the quark, that could affect the taste. I always curdle my cheese with cultured buttermilk, which is somewhat sour but not as much as the other options.
Rennet is another alternative, but I only use that for making kesfil (a milk based dessert).
Hopefully you will find a use for your messmör. Maybe as flavoring to a sauce?
Thanks for giving the recipe a try and for commenting!