CheeseXML 1.00
Gjetost / mysost
Ingredients
| Sweet whey from a hard cheese (not ricotta/paneer/chèvre whey) | 4 l |
| Cream or milk to enrich | 320 ml |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 90 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 90 °C | |
| 2 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 3 | Cook to 90 °C Heat the grain at the published rate, stirring so it does not mat. | Step code · Cooking · Temperature: 90 °C · Ramp: From: 90 °C; To: 90 °C | |
| 4 | Settle the grain Stop stirring and let the grains sink before the whey draw. | Step code · Healing · Time: 5 min · Settle: Duration: 5 min | |
| 5 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min |
Gjetost / mysost
Whey cheese · Difficulty: 3
Batch scale
Scale factor:
Description
Kate Downham’s gjetost tutorial on Practical Self Reliance: reduce sweet whey from a hard cheese (not acid-set) until brown and thick, optionally adding cream. Goat whey = gjetost; cow whey = mysost.
Recipe details
- Style
- Whey cheese
- Country
- Norway
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Goat milk, Pasteurized, Not homogenized
- Milk volume
- 4 l
- Expected yield
- 0.5 lb
- Yield ratio
- 0.056699 ratio
- Active time
- 60 min
- Total time
- 8 h
- Scale
- For milk volume: 4 l
Ingredients
- Sweet whey from a hard cheese (not ricotta/paneer/chèvre whey) — 4 l
Role: Whey · Kind: Whey Sweet
- Cream or milk to enrich — 320 ml
Role: Cream · Kind: Milk Cream · Optional: Yes
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
Process
Heat the milk to 90 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 90 °C
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Cook to 90 °C
Step code · Cooking
Heat the grain at the published rate, stirring so it does not mat.
Temperature: 90 °C · Ramp: From: 90 °C; To: 90 °C
Settle the grain
Step code · Healing
Stop stirring and let the grains sink before the whey draw.
Time: 5 min · Settle: Duration: 5 min
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Storage
Temperature: 4 °C; Shelf life: 30 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Gjetost Recipe (Norwegian Brown Whey Cheese); Creator: Kate Downham via Ashley Adamant / Practical Self Reliance; Year: 2023; URL: https://practicalselfreliance.com/gjetost-recipe/
Tags
Tag: Acid and heat; Tag: Vegetarian