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This gives the cheese its brown color and sweet flavor that has just a hint of saltiness. This is because the bacteria involved in making hard cheese will eat the sugar and produce acid.
Prepare a bowl of ice water.
How to make 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. 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. Gjetost Cheese Recipes 583712 Recipes. Last updated Aug 16 2021.
This search takes into account your taste preferences. Gjetost whole grain bread red bell pepper salami raspberry jam and 2 more. This is the most popular form in Norway.
Mysost Made from all cows milk whey. In Norwegian myse means whey and ost means cheese. In our book Home Cheese Making there is a recipe for Mysost p150 and a recipe for Gjetost p151.
We think Prim-ost is made the same as Mysost but boiled for less time so that. Wikipedia Article About Gjetost on Wikipedia Made from a combination of goats and cows-milk Whey this Norwegian cheese is faintly sweet and caramel colored. The texture can range from semi-firm like fudge to the consistency of stiff peanut butter.
The brown color and sweetness result from slowly cooking the milk until its sugars caramelize. Gjeitost cheese also spelt as Geitost and pronounced as Yay-Toast is a farmhouse and creamery semi-hard cheese. It is so popular in Norways that it is also called as Norways national cheese.
During old times Gjeitost or Geitost used to be entirely of goat milk but nowadays it is made with a blend of goat. Slice the cheese into small pieces. In a small saucepan combine the buttermilk cream and sugar and bring to a simmer.
Whisk in the cheese pieces until melted and let simmer for about 30 minutes. Prepare a bowl of ice water. When Gjetost is made the milk is slowly cooked until its caramelized.
This gives the cheese its brown color and sweet flavor that has just a hint of saltiness. Some versions of gjetost are made only from whey. Others are made from a mix of whey milk and cream.
Gjetost can be made from only goats milk or from a blend of goat and cows milk. Gjetost is made by slowly simmering whey in a pot until the liquid is reduced to. I found a recipe for it inThe Art of Natural Cheese Making by David Asher 2.
Gjetost Cheese Recipes. When made with goats milk its called Ekte Gjetost To start you need at least a quart of whey although more is preferable if you want a decent amount of cheese. Make sure the whey hasnt.
On its own gjetost makes an awesome grilled cheese. Use a cheese grater to shred the gjetost into thin slices and pile as much or as little onto two slices of bread. If the gjetost is a little.
Whey from a fresh cheese will make a sweeter brown cheese than whey from making a hard cheese. This is because the bacteria involved in making hard cheese will eat the sugar and produce acid. Whey from hard cheese production needs to be boiled immediately after separating out the curds to kill the bacteria and preserve the sugar we want.
The name Mysost simply means whey cheese in Norwegian. It is made just like Gjetost but with the whey left over from cows milk production instead of goat. Skals Gjetost Grilled Cheese.
If youre planning a special event dinner check out the Viking Feast Menu at Skal. With 72 hours advance notice the chef will prepare a whole rotisserie feast especially for your group anything from a rabbit for two to three diners to a suckling pig feast that serves up to 25 guests. PASKA We received this cheese from Brent Alderman Sterste whose Grandmother and Great Aunt used to make it.
Its a different recipe from the one in our book Home Cheesemaking p.