On the subject of " the Oslo breakfast," I have
obtained from Sweden, thanks to a Swedish friend, a recipe for which several correspondents have asked. Since so much whey, an invaluable food, is wasted in England it may be of some general use to give the very simple method of converting into cheese. The cheese is called Mesost in Sweden and My• Ost in Norway. Here is the Swedish recipe : Whey from ordinary cheese making, whether it is from whole milk or skimmed milk, is strained through a cloth and let into a flat boiler which has a double bottom. In this double bottom steam is introduced and the water is steamed off from the whey slowly. As a rule it takes 3} to 4 hours to steam off sufficiently to make the residue like fairly thick porridge. During the whole time of evaporation the material is stirred with a wooden spade so as to prevent any burning on the bottom, This stirring must be continuous towards the end of the operation. When the evaporation is completed the material is transferred into a stirrer or kneading machine, where it is vigorously worked until quite homogeneous ; the cooling down should be very slow so as to prevent the milk-sugar from crystallizing. The cheese is thou pressed into shapes, like cubes, usually about lb. in weight. Depending upon desire, taste and quality, more or less or no cream can be added during operations ; likewise, if the whey is some- what acid, a certain amount of syrup can be added.
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