Brown cheese/Brunost 布朗奶酪 скачать в хорошем качестве

Brown cheese/Brunost 布朗奶酪

Brown cheese, or Brunost, is a traditional Norwegian cheese made by slowly simmering whey until it caramelizes. In this video, I’ll show you how to make homemade brown cheese using leftover whey from ricotta, with step-by-step instructions and tips. We’ll talk about how to adjust the texture, how much cream to use, how to test doneness, and how to store it. Whether you're aiming for sliceable Fløtemysost or spreadable Prim, this is a no-waste recipe worth trying. Perfect for those interested in cheese making, Nordic food, or creative ways to use whey at home. 布朗奶酪（Brunost）是一种挪威传统奶酪，通过慢慢煮浓乳清，使其焦糖化而成。这期视频我会教你如何用制作瑞可达剩下的乳清，在家做出自制布朗干酪，步骤清晰，细节讲解。我们会讲到如何调整口感，奶油的添加量，如何判断浓度，以及保存方法。不管你想做可切片的 Fløtemysost，还是可涂抹的 Prim，这都是一个零浪费、值得尝试的配方。适合对奶酪制作、北欧料理或乳清再利用感兴趣的朋友。 PS: main types of brown cheese include 附：布朗奶酪主要种类包括 Brunost: interchangeable with mysost 可与Mysost通用指代 Fløtemysost: made from cow’s cream and/or milk 由牛乳奶油和/或牛奶制成 Gudbrandsdalsost: made from a mixture of goat and cow’ cream and/or milk 混合山羊与牛乳奶油和/或牛奶制成 Geitost: made from goat’s cream and/or milk 由山羊乳奶油和/或牛奶制成 Prim: a soft and spreadable version of brown cheese 质地柔软、可涂抹的布朗奶酪版本