Brunost

Prepare the Milk

In a large pot, combine the goat's milk, cow's milk, and heavy cream. Heat the mixture over medium heat until it reaches about 85째C (185째F), stirring occasionally to prevent scalding.

Add Buttermilk and Rennet

Remove the pot from heat. Stir in the buttermilk (or yogurt) and allow the mixture to sit for about 10 minutes.

Dissolve the rennet in a small amount of cool, non-chlorinated water and add it to the milk mixture. Stir gently for about 30 seconds.

Coagulate the Milk

Cover the pot and let it sit undisturbed at room temperature for about 60-90 minutes, or until the curds have formed and separated from the whey.

Cut the Curds

With a long knife or a curd cutter, cut the curds into small cubes. Allow the curds to rest for about 5 minutes.

Cook the Curds

Heat the curds gently, stirring occasionally, to 50-55째C (120-130째F). Cook the curds for about 30 minutes, stirring occasionally to prevent them from sticking to the bottom of the pot.

Drain the Whey

Once the curds have firmed up, pour them into a colander lined with cheesecloth. Let the curds drain for about 30 minutes.

Make the Brown Cheese

Transfer the drained curds to a clean pot. Cook over low heat, stirring frequently, for about 1-2 hours. The curds will begin to caramelize and turn brown. Continue cooking until the mixture thickens to a paste-like consistency.

Blend and Mold

Use a blender or food processor to blend the mixture until smooth. Add salt and sugar (if using) and blend again to combine.

Pour the blended mixture into a mold or container lined with parchment paper. Allow it to cool to room temperature, then refrigerate for several hours or overnight to set.

Serve

Once set, slice the brunost and serve it on bread, crackers, or as part of a cheese platter.