[Sca-cooks] Re: Mysost/Gjetost (cheese)
Kathleen Madsen
kmadsen12000 at yahoo.com
Mon May 1 15:37:13 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!
<snip>
Selene Colfox
*****
I've made it a couple of times, Cordelia, but it's so
much work that if I'm craving some I'll just go out
and buy it.
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. ;)
Eibhlin, who is finally done with catching up with
email. Whew!
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