[Sca-cooks] Re: Mysost/Gjetost (cheese)
Susan Fox
selene at earthlink.net
Mon May 1 08:38:18 PDT 2006
Cordelia Toser wrote:
>Am I the only person who's ever made gjetost?
>
> Boiling down that much whey just to get to a peanut-butter consistency took a couple of days, since I did not want to burn it. You don't get very much after all that work. But I did learn where most of the milk sugars end up.
>
I bet one of those modern "crock pots" would obviate the problem of
burning the bottom of the pot. I don't use anything else for long-time
cooking like this. I really hate having to bring out the wire brushes
for my cookware!
>Lyse wrote:
> This is the first time I have heard Gjetost made from whey. As far as I know
>proper gjetost is made with whole goat's milk.
>
>Note: "Gjet" in Norwegian is "goat".
>
Silly question then: what does "Ost" mean, then? I take it, "Mys"
would have something to do with Cattle.
Selene Colfox
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