Gjetost literally means “goat cheese” in Norwegian. The name is often applied in the United States to an unusual cheese made by evaporating down whey left over from making more traditional cheese. (I am told by a Norwegian fellow that the more correct name for this whey cheese is mysost. Here is his email to that effect, with a picture of gjetost.) What follows is a description of how to make mysost, apparently incorrectly termed gjetost in the States.
By reducing whey by simmering in an open pot, the salts, sugars and protein left in solution after separating the curds from the “curds and whey” are concentrated. This produces a cheese which is a combination of sweet, salty and caramel. You may want to try some gjetost from a local cheese specialty shop before you commit the time and energy to make it. It is a “cheese” unlike any other. It takes a long time to boil down the whey. (Not dissimilar to making maple syrup.)
1 gallon of fresh whey from making regular cheese
- A stainless steel pot with a thick heat-dissipating bottom (either aluminum or copper). It should be larger than the amount of whey you will boil down (1.25 gallon capacity in this case)
- A greased pan into which to pour the finished product.