Homemade Gjetost Cheese Recipes

HOMEMADE GJETOST CHEESE RECIPE

Steps:

• 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.

NORWEGIAN MEATBALLS WITH GJETOST SAUCE

Steps:

• Mix vigorously to blend (by hand or electric mixer) all the ingredients above.
• Shape into 3/4 inch meatballs with moistened hands.
• Pour 2 tablespoons oil in a frying pan. Place over medium heat and add meatballs. Cook, shaking gently to turn meatballs, about 10 minutes for the meatballs. Remove as they brown.
• For Gjetost sauce: Remove as much oil from the pan as possible and blend in butter and flour. Remove from heat and blend in light cream. Add chicken broth, bring to boil, stirring and cooking until thickened. Mix in Gjetost cheese. Turn heat low.
• Blend some of the sauce into sour cream, then return sour cream to sauce. Add chopped parsley or fresh dill.
• Re-add meatballs and simmer until heated through.
• Serve with cooked rice or potatoes.