SC - Russian Black Bread

[margali]

no, you condense the whey util it is carmel colored goop,
just a tiny bit runnier than apple butter
margali


> 
> "Simmer" generally denotes around 180 degrees Fahrenheit. Small bubbles
> rise to the surface, but it's less than a full, rolling boil. The point
> is to denature protein that hasn't already been curdled in the making of
> a previous cheese.
> 
> In short, this seems to be a form of ricotta, the genuine version of
> which is re-cooked, as per its name. The difference would seem to be
> that Margali is instructing us to cook the whey until it boils away, or
> nearly so, as I believe is done with some Scandinavian cheeses like
> gjetost and mysost, while the name "skimmerkase" would suggest the
> cheese is skimmed off the top, as ricotta used to be.
> 
> Adamantius
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