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

[Sue Clemenger]

Nope.  Well, sorta-nope.  I've made Mytost (using whey left over from cow's
milk cheese, and following the recipe in a cheese book, which specified
using the whey).  I very much recommend using a slow-cooker, once you've
boiled the whey down a bit.  You still have to stir, but it's not nearly so
fraught with burning danger.  ;o) And it didn't take me anything like a
couple of days--kinda did it overnight, IIRC.

--Maire

----- Original Message -----
From: "Carole Smith" <renaissancespirit2 at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Monday, May 01, 2006 9:27 AM
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)


> 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.
>
>   Cordelia Toser
>
>
> otsisto <otsisto at socket.net> 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".
>
> Lyse
> Shuddering at the thought of gjetost made from whey. :P
>
>
>
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