Last summer I helped in the kitchen of a local retreat center when they were hosting a Sons of Norway Norwegian camp. It was there I tasted a goat cheese called Gjetost. There are different spellings as well as names for this cheese. The Norwegians place it on bread (just a very thin slice) along with raspberry jam, and it was delicious! I determined then and there I was going to learn how to make it.
The lady that introduced me to it stated that the process needed both goat and cow milk, but I have since discovered there are three cheeses that can be made: whey from just goat milk, a combination of goat and cow milk whey, and whey from only cow milk. Our goats are dry now, so I will use cow milk until our goats are milked again in the spring.
I found a recipe on the Fankhauser cheese website, but it seemed hard to follow. About a year ago I purchased Ricki Carroll's book, Home Cheese Making, and found the recipe in there. I had lots of questions after reading her recipe, but forged ahead and made a batch.
Mysost (another name is Primost) is the result of taking the whey byproduct from making cheese and slowly boiling it down to where it carmelizes and thickens. Cream is added towards the end of the process, but that's all there is to the ingredients. This whole process has taken me from 6 to 12 hours. I can see why it's recommended that a wood cookstove be used instead of a conventional stove top -- that's a lot of electricity!
The first time I made a batch the end result was grainy, but that has only happened one other time and I think I've cooked up 5 batches. Each batch has given us approximately 30 ounces out of about 7 quarts of whey. Jim, Peter and I enjoy it on toast for breakfast, along with our homemade raspberry jam. It's easy to make if you have the time to spend in the kitchen close to the stove.