My first attempt to make gjetost was an icky failure. I wound up with a bit of salty, sweet, grainy goo in the bottom of a pan after 11 hours of simmering whey on the stove. It looked like sand that had sunk to the bottom of a watered down caramel sauce. I had used the recipe in Ricky Carroll's book, which was inadequate.
Then blogpal Maggie, who had originally inspired me to try this cheese, suggested I check out a couple of other sources. I found David Fankhauser's recipe to be straightforward, and I decided to try again. Combing what I'd read in all three recipes, and using a bit of my own cooking knowledge, I decided to use a stick blender at the end. This is what it looked like after using the stick blender.
My husband was actually the person to do it, and it worked beautifully. I should have taken a picture before using the stick blender, but if you look at Fankhauser's pictures, that's what it looked like -- grainy. I don't think he's made gjetost much, because I don't think it would be possible to whisk out the graininess. This is what it looked like when it was ready to pour into the buttered bread pan and cool.
It was so sweet, it tasted like candy, and we all had to remind ourselves not to eat too much! We had quite a bit of it plain, and we sliced some for breakfast and put it on whole wheat biscuits, which was also heavenly.