SC - Dulce de leche

[Nanna Rognvaldardottir]

Also worth noting is the very old Scandinavian (Icelandic/Norwegian, at
least) method of "red-cooking" fresh or sour milk or whey, i.e. boiling it
until it begins to thicken and has a golden-brown color. No sugar or
flavoring is added. If you cook it even longer, it gets reddish-brown and so
thick it can be pressed into a mold and left to set. This is actually a kind
of cheese, with a bittersweet, rather unique taste, not very like commercial
versions of mysost (brown cheese). The softer version was eaten as a
breakfast or evening meal.

I would guess this dates back to Viking times, as the methods and the terms
used are similar in Iceland and Norway.

Nanna

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