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