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

[Sue Clemenger]

I wouldn't have, either! It's just that I was sort of doing an all-night
marathon, preparing feast foods for some local event, so I was in the
kitchen anyway.  I'd made a LOT of fresh cheese, and had all this whey, and
thought "why not experiment?"....
I did have to watch for scorching towards the end, but that particular
crockpot was a one-trick pony.  If I'd had one with "low" and "high"
settings, I would have switched it to low.
Crock pots, for the record, also work really niftily for fruit pastes.  I
did "white and black" quince pastes in one, the one year I actually found
quinces locally.
--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 8:01 PM
Subject: Re: [Sca-cooks] Re: Mysost/Gjetost (cheese)


> 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