How to Make Gjetost Cheese with Leftover Whey

by Sarah Pope MGA | Affiliate linksComments: 94

homemade gjetost cheese
My friend Mary recently mentioned to me that she was drowning in whey.

She had a gallon or two of raw milk that had soured and she wisely decided to allow it to naturally separate on the kitchen counter. She then strained the clabbered milk into cream cheese and whey.

The raw cream cheese could be blended with a bit of maple syrup and strawberries to make a lovely raw spread for a morning bagel, but what about all that whey?

I suggested that some of the whey could be used for fermenting probiotic loaded vegetables and fruits such as beet kvass or sauerkraut. But, Mary said she had so much, there was no chance she would use all of it for that purpose.


Homemade Gjetost Cheese

In situations like this, use the extra whey to make traditional Norwegian gjetost cheese (pronounced “yay-toast”).

This simple, healthy cheese is made by boiling down whey for a number of hours until it is reduced to a quarter or less of its original volume. When the gjetost cheese is almost ready with the whey almost boiled down, you add some cream to enhance the smoothness and flavor. The color as it boils down gets darker and darker.

Believe it or not, that is all there is to it! Gjetost cheese tastes somewhat like cultured butter with some cheddar overtones and can be served as a sauce for pasta similar to an alfredo sauce.

You can also use gjetost cheese to flavor vegetables or enhance the flavor of soups.

The idea is to boil it down to the desired consistency for the appropriate culinary use.

You may use the whey from either cow or goat milk to make your gjetost cheese.  Know that if you make it from goat whey which is the traditional way to do it, it will definitely taste a bit goaty.

homemade gjetost cheese
4 from 2 votes

Homemade Gjetost Cheese Recipe

Easy recipe for homemade gjetost cheese traditional to Norway that can be made with leftover liquid whey from other culinary activities.

Cook Time 4 hours
Servings 1 pint
Author Sarah Pope MGA


  • 1/2 gallon liquid whey FRESH, not leftover from cheesemaking
  • 1/2 cup cream preferably organic and grassfed


  1. Pour the whey into a large pan and bring to a low boil. Simmer uncovered for 2-3 hours stirring frequently until the whey has been reduced to the texture of thick gravy and is about 1 pint in volume.

    * This is a great task to start right after breakfast and it will be done by lunchtime.

  2. Stir in cream and continue to simmer stirring often until desired consistency is reached.

  3. Remove from heat and let cool for a few minutes. Blend the gjetost cheese with a stick blender to enhance creaminess and serve warm immediately as a pasta sauce or pour into containers to refrigerate for later use.

  4. Gjetost cheese will solidify a bit in the refrigerator and will last for about 1 month. It is delicious cold as a spread on crackers.

More Recipes for Homemade Cheese

How to Make Ricotta Cheese
Homemade Quark recipe
How to Make Whey and Cream Cheese
Cheesemaking:  Common Problems and Solutions
How to Make Yogurt Cheese
Perfect Cottage Cheese


Sarah, The Healthy Home Economist

Comments (94)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Pin It on Pinterest

    Share This