Ingredients

  • A stainless steel pot with a thick heat-dissipating bottom (either aluminum or copper). shopping list
  • It should be larger than the amount of whey you will boil down (1.25 gallon capacity in this case) shopping list
  • 1 gallon of fresh whey from making regular cheese shopping list
  • A greased pan into which to pour the finished product. shopping list

How to make it

  • Pour fresh whey into the thick bottomed pot (with a capacity larger than the amount of whey you will reduce).
  • Lower the heat so that it simmers and leave uncovered for as many hours as it takes to reduce the volume.
  • When the consistency has become more viscous (about 5-6 hours for me), watch closely, and stir regularly to prevent from burning or sticking.
  • When the consistency closely resembles fudge, remove from heat, stir vigorously, and pour into a buttered pan.
  • Rapid cooling is one of the tricks to smooth finished product.
  • If it turns out grainy, reheat, stir vigorously, and cool again rapidly.
  • Refrigerate until you use it.
  • Slice it thinly.
  • The Scandanavians serve it on Ryekrisp crackers.
simmering whey   Close

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was not good "
    David_Fankhauser ate it and said...
    Chefelaine:
    I am disturbed to see that you have plagiarized my web page on making gjetost, including use of an image from my site:
    http://biology.clc.uc.edu/fankhauser/Cheese/Gjetost/Gjetost.htm
    It is particularly a violation of intellectual rights because you give no citation that you got the recipe from my page.
    You need to rectify this plagiarism. Either get my permission and include the source of your material, or remove it from the web. I hope that grouprecipes.com will rectify this problem.
    You have used material from a much larger group of recipes on making cheeses which I have created:
    http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML
    I expect to hear either from you or from grouprecipes.com.
    David Fankhauser
    Professor of Biology and Chemistry, University of Cincinnati
    Was this review helpful? Yes Flag
  • elgab89 5 years ago
    Wow,this is fabulous. Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    flavors ate it and said...
    See I knew this would be interesting. Thanks and here again are my 5. MJ
    Was this review helpful? Yes Flag
  • frodo 5 years ago
    now your talken!!!
    5 pts
    Was this review helpful? Yes Flag
  • frodo 5 years ago
    now your talken!!!
    5 pts
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes