5 from 2 votes

Messmör (Swedish Whey Butter)

TYPE : Swedish
YIELD : 8 oz
CALORIES : 222 kcal
PREP TIME : 10 minutes
COOK TIME : 8 hours
TOTAL TIME : 8 hours 10 minutes


  • 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.

16 thoughts on “Messmör (Swedish Whey Butter)”

  1. 5 stars
    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!

        1. 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.

      1. 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.

  2. 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?

    1. 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?

  3. 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

  4. 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.

    1. 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.

      1. 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.

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