|Whey, after sitting outside in subzero temps|
|The concentrated lactose solution drained off the above frozen whey|
I'd eaten and loved Gjetost before (if you eat it with apple it's like having a caramel apple) and wanted to make it from scratch, but knew that to make it you had to boil down whey until it was thick enough to set up like fudge. Whew! That would take a lot of fuel. One time Ziggy and April, who used to live here, tried to make some Mysost on their wood stove. They said they were boiling whey for about 8 hours or so, and they ended up with a very small amount of Mysost.
|Pure ice discarded from the separated whey concentrate|
UPDATE: The second batch of Mysost went faster and turned out sweeter because I didn't let the whey sit at room temp at all. It seems to have turned out the perfect consistency and flavor. With an hour and a half of boiling, some of which was just on my wood stove, I wound up with a little over 4 pounds of cheese from 10 gallons of whey. To call this stuff cheese seems a bit of a misnomer since it is more like cheese-flavored candy.