Homemade Gjetost "Cheddar" Cheese
Easy recipe for homemade gjetost cheese, traditional to Norway, that tastes like mild cheddar but is made in a fraction of the time.
Ingredients
- 1/2 gallon fresh whey
- 1/2 cup cream preferably organic and grassfed
Instructions
-
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.
-
Stir in cream and continue to simmer stirring often until desired consistency is reached.
-
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.
-
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.