Knapost / skørost
A few years back I learned how to make fresh cottage cheese from buttermilk. It is really quick and easy to make and don’t really require any weird equipment. And it is perfect for larping events. It also has the added benefit of producing whey, which is super handy for baking. Traditionally this cheese is made at home and is called “knapost”.
To make fresh cottage cheese, you basically just take buttermilk, simmer it and then drain it. After about a quarter of an hour you have a lovely soft fresh cheese that goes well on bread or on top of a frumenty or porridge. It should be seasoned – preferably with fresh herbs.
This batch is a bit dry, but it tasted amazing with peaches and nutmeg.