Add the oat milk to a pot, add the vegan butter and the pinch of salt, and set the heat to high. Once it starts to boil, lower it to a simmer and stir frequently, not all the time, but definitely start around because you don’t want it to stick to the bottom of the pot.
Once the milk starts to change color and diminish in volume, continue stirring, until you see that the cheese now is taking shape, it’s getting thicker and it lifts from the bottom of the pot when you stir it.
At this stage, add the vegan cream, and stir until the cheese has firmed up like the one I made in the video, this will take about 20 minutes.
If you prefer your Brunost creamy and spreadable, instead of a sliceable cheese, you can then cook it a little less, after you add the cream, until you see that the cheese is a cake batter-like consistency. Then you turn off the heat, add the dulce de leche essence, if you have it, and pour the brunøst onto a lidded jar and keep it in the fridge for up to 10 days.
If you prefer the sliceable cheese texture, right after you notice that the cheese has firmed up, you grease a mold, then add the Brunost to it, pack it tightly, and don’t forget to get rid of the pocket airs that may form while you’re filling the jar.
Then, close the jar or use a plastic film, put it in the fridge for at least 3 hours, then remove it from the pot, put the brunost on a plate, and put it back in the fridge for 24 hours.
Enjoy it over a whole wheat toasted bread, with a thin layer of butter, then a berries jam, then a slice or two of the Brunost or, the Brunost spread. It is just delicious!