[Sca-cooks] Re: Mysost/Gjetost (cheese)
Carole Smith
renaissancespirit2 at yahoo.com
Mon May 1 19:01:39 PDT 2006
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. ;)
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