I also made it once. The electricity for boiling all that liquid should be what makes up most of the manufacuring cost. Hm I should ask Fjällbrynt how they cope with that.
If I remember correctly the trick was in the stirring. Either not stir at all (with the risk of burning), or stir all the time to keep it from crystalizing.
It’s basically solid whey that’s gone through a Maillard reaction to make a sweet, salty cheese like stuff.
We made some a few years back, but couldn’t get it to turn out as aell as the commercial stuff.