[Sca-cooks] Re: Mysost/Gjetost (cheese)

[grizly]

I think I missed something when I read through this, and want to ask for
help.  Does this seem contradictory that this is made with one or twice used
whey, but is still rich with fats, proteins and minerals?  Whey cheeses are
earlier described as not having enough fat and protein to come together as
curd, except ricotta . . . I have confused myself somewhere.

niccolo difrancesco


-----Original Message-----
<<<<SNIP . . . . Mainly because whey cheeses come from a by-product of
cheesemaking, cheese being made from the fats and
proteins which come together to form a curd.  Most
whey cheeses don't have enough fats and proteins left
to form a curd, ricotta being an exception.

Making this recipe takes a lot of work, most
cheesemakers prefer to feed the whey instead to their
milk animals as it's rich with fats, proteins and
minerals.  The animals love the stuff.

Eibhlin>>>>