etpm
Veteran Member
These two related cheeses are not really cheeses but are made from whey. Gjetost is made from primarily goat whey, Mysost from cow whey. A popular brand of the stuff is called Ski Queen. It is a brown, kinda sweet cheese. I really like it. So does my wife. They are called Norwegian Brown Cheeses. Looking online and on YouTube it was hard to find good recipes for making the stuff. Videos of failures though.
Two days ago a friend brought over a couple quarts of goat whey and I tried making the stuff. It turned out very well. Not much yield though. Now I am excited to make more.
In the coming weeks my wife is going to be getting more goat whey from her friend. I also ordered some powdered sweet cow's milk whey, AKA sweet dairy whey. Sweet whey is not the same whey sold for body building and may not be the same as the whey sold as a dietary supplement and for adding to sausage. Sweet whey still has all the lactose, while dietary whey may not.
When I have 2 gallons or so of goat whey I will be making another batch of Gjetost. When the powdered sweet dairy whey arrives I will attempt to make Mysost. I will post on TBN how my efforts turn out and my recipes. It does take hours of simmering to make and must be watched carefully near the end.
The Gjetost has subtle flavors as well as strong flavors. It leaves a nice aftertaste. I can't quite describe it. The flavor grows on you. My wife thinks it would go good on top of a steak and I agree. Though sweet it is also savory. I think some of the flavors come from the same chemical reactions that give browned foods their good taste. The Maillard Reaction. See the link: https://en.wikipedia.org/wiki/Maillard_reaction
Anyway, I look forward in the near future to posting about my great successes (I hope!) making these Norwegian Brown Cheeses.
Cheers,
Eric
Two days ago a friend brought over a couple quarts of goat whey and I tried making the stuff. It turned out very well. Not much yield though. Now I am excited to make more.
In the coming weeks my wife is going to be getting more goat whey from her friend. I also ordered some powdered sweet cow's milk whey, AKA sweet dairy whey. Sweet whey is not the same whey sold for body building and may not be the same as the whey sold as a dietary supplement and for adding to sausage. Sweet whey still has all the lactose, while dietary whey may not.
When I have 2 gallons or so of goat whey I will be making another batch of Gjetost. When the powdered sweet dairy whey arrives I will attempt to make Mysost. I will post on TBN how my efforts turn out and my recipes. It does take hours of simmering to make and must be watched carefully near the end.
The Gjetost has subtle flavors as well as strong flavors. It leaves a nice aftertaste. I can't quite describe it. The flavor grows on you. My wife thinks it would go good on top of a steak and I agree. Though sweet it is also savory. I think some of the flavors come from the same chemical reactions that give browned foods their good taste. The Maillard Reaction. See the link: https://en.wikipedia.org/wiki/Maillard_reaction
Anyway, I look forward in the near future to posting about my great successes (I hope!) making these Norwegian Brown Cheeses.
Cheers,
Eric