Gjetost experiment

[sung_jinwoo]

Just made a batch of homemade gjetost using the leftover whey from my goat milk feta/ But I wasn't quite happy with the result haha. It's crumbly and dry, not at all the smooth texture I was hoping for. Maybe if I re-cook it with some cream or let it caramelize a bit more?

 

[OhMyCheese]

It's crumbly and dry, not at all the smooth texture I was hoping for.

this is a classic sign of not enough fat in the mix. The leftover whey from feta is going to be pretty low on fat, so the key to getting that smooth, fudge like texture is adding some back in.
You can definitely try recooking it. Just break it up, add some cream, and heat it slowly while stirring.
The fat is what makes it smooth, so don't be shy with the cream or even some butter

 

[Chaplin_]

True gjetost can't be faked at home with feta whey, it needs the slow, traditional boil-down. Adding cream just makes dulce de leche cheese, not authentic brunost

 

[MrsDairy]

Just made a batch of homemade gjetost using the leftover whey from my goat milk feta/ But I wasn't quite happy with the result haha. It's crumbly and dry, not at all the smooth texture I was hoping for. Maybe if I re-cook it with some cream or let it caramelize a bit more?

I agree with @OhMyCheese, a crumbly gjetost is usually a fat or moisture issue. When you go to re-cook it, try adding a few tablespoons of unsalted butter along with the cream. It can really help with that smooth mouthfeel you're looking for, and it makes the final texture less grainy. The key to that perfect caramelization is letting it happen naturally over low heat, so don't be afraid to let it go a bit longer than you think you need to. Keep us posted how this turns out!