I took my not-carmelized gjetost today, sliced it, threw it in a pan with some butter, added a bit of cream to mix it up, and made a fried very carmelized treat out of it. And ate the whole thing while standing by the sink.
It was not anything like traditional gjetost when prepared that way, but it was ultra rich and likable for the cheese fiend!
Thank you for the fudge making tips. I have never made fudge, but I am surely learning about it through this process!
My first mistake was trying to make gjetost in a double boiler, and then finding out that you cannot use a double boiler because as the whey starts to concentrate, the salinity goes up and the boiling point goes up - so it will not boil at the same boiling point as water as it cooks out. It has to get hotter than that. I figured that out after reading a fudge making resource that says the same thing happens with fudge... This is why my first make took about 12 hours!!
I don't know how an open brunost can possibly last for two weeks without being devoured. I think because I don't eat any kind of processed sugars, it tastes like candy to me - verrry sweet and delicious!
Mike, if you try brunost again, PLMK how it goes. I will try again probably over the weekend, whenever I try 'Feta, Round III, Flogged by Flocculation'.