Pultost, also called Knaost, is a traditional Norwegian cheese that is made from sour milk and flavored with caraway seeds. Pultost is created by heating the milk to 35-65 degrees celsius. The lower temperatures will make a creamy and spreadable cheese, the high end of the scale will create a crumbly and drier version. The spreadable version has also a stronger taste and smell.
This is a very healthy cheese, low on fat and high on proteins. In Norway we make pultost from a milk called “Skummet Kulturmelk”. I hope and think you can use Cultured buttermilk as a substitute and probably Kefir as well. Let me know if I’m wrong.
- 1 liter Cultured buttermilk
- 1 tsp caraway seeds
- In a pot on low heat, heat the milk until it seperates. Do not stir, just pour the whey over the curd from time to time. It should take about two hours to reach the temperature you have decided.
- Strain the cheese mass through a cheese cloth placed in a sieve.
- Pick up the four corners of the cheese cloth and tie som rope around it an let it hang and dry over night.
- Put the cheese mass in a container. Stir it with a fork until it crumbles.
- Put a lid or a cloth on top of the container and store it in a place where the temperature is around 16 degrees celsius for 3-4 days. Stir the cheese mass a few times every day.
- When the cheese mass starting to turn yellow it’s time to stir in the salt and caraway seeds. You should use 20 grams of salt to every kilograms of cheese.
My family eat pultost on flatbread (the traditional Norwegian flatbread) with butter and on a slice of bread with butter. We love Pultost, but it’s an acquired taste. And i have to warn you that it has a pretty strong smell to it.
Time: 3 days