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

[Carole Smith]

When I made gjetost I didn't have a slow cooker, and safety minded critter that I am, would not go off and leave the whey for very long at a time when it was cooking down on my stove top.  That's why it took so long to cook down.
   
  I got my first crock pot recently, and will keep this method in mind for "next time".
   
  Cordelia Toser

Sue Clemenger <mooncat at in-tch.com> wrote:
  Crock pot works just fine, once the whey has boiled down a certain
amount....
--Maire

----- Original Message -----
From: "Kathleen Madsen" 
To: 
Sent: Monday, May 01, 2006 4:37 PM
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)


> I don't think that a crockpot would work, as the whey
> needs to be at a boil. It needs to be stirred pretty
> much constantly so you don't need to scrub the pot
> afterwards. They do have mechanical stirring machines
> available. ;)


_______________________________________________
Sca-cooks mailing list
Sca-cooks at ansteorra.org
http://www.ansteorra.org/mailman/listinfo/sca-cooks


		
---------------------------------
Talk is cheap. Use Yahoo! Messenger to make PC-to-Phone calls.  Great rates starting at 1¢/min.