whey-cheeses-msg – 12/23/16

Cheese and cheese-like foods, such as ricotta, made from the liquid left after making other cheeses.

NOTE: See also the files: cheese-msg, fresh-cheeses-msg, cheese-lnks, cheesemaking-msg, cheesecake-msg, cheese-goo-msg, dairy-prod-msg, Cheese-Making-art.

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NOTICE -

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

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Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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Date: Tue, 16 Nov 1999 21:11:42 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - cheese questions

Peldyn at aol.com wrote:
> What is the periodicity of ricotta?

It's mentioned by name, and illustrated, in the various 14th-15th
century Tacuina Sanitatis. The name implies a second cooking, and in the
old days (until fairly recently, maybe the 1930's or so) it was made by
cooking (boiling) whey that had already been drained from cheese curds,
and skimming the fluffy stuff that rises to the top.

Adamantius


Date: Tue, 16 Nov 1999 23:28:45 -0500
From: "Robin Carroll-Mann" <harper at idt.net>
Subject: Re: SC - cheese questions

And it came to pass on 16 Nov 99,, that Philip & Susan Troy wrote:
> Peldyn at aol.com wrote:
> > What is the periodicity of ricotta?
>
> It's mentioned by name, and illustrated, in the various 14th-15th
> century Tacuina Sanitatis.

Also mentioned in Platina.

Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)


Date: Tue, 21 Mar 2000 07:35:47 -0600
From: "RANDALL DIAMOND" <ringofkings at mindspring.com>
Subject: SC - Riccotta cheese

When I found the snail section in Platina, nearby
I noted a recipe for "Articificial Recota".  Is this 
faking the cheese we know as riccotta today
or something else?  It is interesting, because
riccotta is a secondary cheese product made
from the whey after the solids have solidified out
in making other cheeses.  The process is somewhat
involved and the yield is very small.  I have made
my own cheeses for many years now but seldom
bother with riccotta unless I just precipate it out
with lemon juice for quick and dirty lemon riccotta.

Akim Yaroslavich


Date: Tue, 21 Mar 2000 08:22:36 -0600
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: RE: SC - Riccotta cheese

> When I found the snail section in Platina, nearby
> I noted a recipe for "Articificial Recota".  Is this 
> faking the cheese we know as riccotta today
> or something else? 
> 
> Akim Yaroslavich

The spelling in the Latin text suggests that this is indeed a faux riccotta,
when checking it against the recipe for real riccotta in Book II (2.18).

Bear


Date: Tue, 21 Mar 2000 11:23:55 -0500
From: Philip & Susan Troy <troy at asan.com>
Subject: Re: SC - Riccotta cheese

RANDALL DIAMOND wrote: 
> When I found the snail section in Platina, nearby
> I noted a recipe for "Articificial Recota".  Is this
> faking the cheese we know as riccotta today
> or something else?  It is interesting, because
> riccotta is a secondary cheese product made
> from the whey after the solids have solidified out
> in making other cheeses.  The process is somewhat
> involved and the yield is very small.  I have made
> my own cheeses for many years now but seldom
> bother with riccotta unless I just precipate it out
> with lemon juice for quick and dirty lemon riccotta.

I believe industrially, ricotta is made from milk and a small amouint of
cream, rather than from whey. We made some The Old-Fashioned Whey...I
mean, Way, a couple of weeks ago. As you say, the yield is low. We got
probably a little over a pound from about five gallons of whey.

Adamantius


Date: Tue, 21 Mar 2000 19:59:44 -0600
From: "RANDALL DIAMOND" <ringofkings at mindspring.com>
Subject: SC - RE:Artificial Ricotta

Aoife has requested the recipe from Platina.
This is from the Mallinckrodt edition.  I don't
have any other, so I am not sure if they differ
substantially or not.

ARTIFICIAL RECOTA

Take a pound of well ground almonds, four ounces 
of sugar, one ounce of rosewater, one ladle of juice
of pike or tench.  When they have been mixed, pass this
through the strainer into little forms.  This should be left
overnight in a cool place; the next day serve it to your
guests in dishes or on wood platters.  You can say it
is recota.

from Platina " De honesta voluptate"  (On Honest 
Indulgence and Good Health)  1475.  Book Eight

RECOTA FICTA

Ibram amygdalarum bene tunfam: sacchari uncias
quattuer: aqua rofaceae unciam unam: medium cy/
athum ex ante dictus pifcibus in unu mifcebis: mixta i
formulam per setaceu trafmittes.  In loco frigido per
noctem afferuat: deb&:sequenti die in patinis: aut
pi nacibus cenuiuis appones.  Recoctam dices.

Will the juices from any other fish surfice as well?
The recipe does not clarify the manner of obtaining
this juice either.  I think I'll stick with real ricotta I
make the old Whey too.  Though if anyone shows
up with this faux cheese at War, I'll certainly try it.

Akim Yaroslavich


Date: Fri, 10 Oct 2003 09:51:32 -0500
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
Subject: [Sca-cooks] Re: ricotta as "fresh cheese"?
To: "'sca-cooks at ansteorra.org'" <sca-cooks at ansteorra.org>

Now that I've had some coffee, I may be a little clearer.

What you consider cheese depends on how tightly you adhere to the technical
definition, which is "a food made from curd of milk seperated from the
whey."  Ricotta made by cooking the whey and condensing it, so under the
technical definition, it isn't a cheese.  It is called "cheese" because 
it resembles cheese.  Picky, picky, picky, right?

Fresh cheese is cheese which has not been fermented, which usually means a
soft, unripened cheese (I can't think of any other kind of fresh cheese, but
I haven't tried them all).  In general, fresh cheese will taste sweeter 
And milder than other cheeses.

Under the strict definition, ricotta (and cream cheese) aren't cheese at
all.  Most people, however, ignore the precise differences and consider them
cheese.  In the latter case, ricotta would be considered a fresh cheese.

When fresh cheese is called for, I tend to use drained cottage cheese or
fresh mozzarella (if I can find it), but I would use ricotta if it was what
I had available.

Bear

> How can you tell it's ricotta as opposed to something else?
> And while I'm definitely not an expert on anything, let alone foods or
> cheese, I've always thought of ricotta as belonging in the fresh-cheese
> category, if only because my brain has categorized fresh cheeses as
> "those ones you have to refrigerate" vs., say a "cured" (?right word?)
> cheese like cheddar or roquefort or something. Perhaps the confusion
> lies in what we think of when we say a "fresh" cheese?
> --maire's two pence worth....
>
> Terry Decker wrote:
>> I'd say your cheesemaker is correct.  Ricotta is a condensed whey product
>> and definitely not fresh cheese.  That being said, there is a 16th Century
>> painting of formed ricotta being eaten by a group of people from a plate
>> using spoons.
>>
>> Bear
>>
>>      I'm curious to get responses from this group --
>> how appropriate is ricotta as a "fresh cheese"
>> substitute in redactions, in your opinion?  Thought
>> I might hear from some more cheese-knowledgeable
>> folks than myself.  After all, blessed are the
>> cheesemakers.  ;)  :)
>>
>>               -- Ruth


Date: Fri, 10 Oct 2003 09:45:58 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: Re: [Sca-cooks] Re: ricotta as "fresh cheese"?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Greetings, Ruth.  This gentleman sounds like a person
I'd love to talk cheese with!  :)

My opinion:

I feel Ricotta is entirely appropriate as a fresh
cheese, cheese made from whey is still cheese.
Ricotta, in particular, is actually the remaining bits
of milk fats and protein that were not gotten in the
previous coagulation which are coagulated and strained
out of the whey.  A whey cheese that I would feel is
not fresh cheese is Gjetost, cooked down and
carmelized whey.  Gjetost keeps very well and so is
rarely sold fresh, but it can be made fresh if you
have the time to stand over your pot and stir. <G>  I
did that once and once was enough!

Ricotta must be made from freshly made whey, a
by-product of making a fuller-fat cheese, no more than
one hour old - and it only lasts for a short period of
time.  It was such a widely used cheese in period that
they tried to find ways to preserve it longer.  One
method was by salting and pressing as much of the
moisture out of it, this is Ricotta Salata.  There is
also a smoked version.  Another method was to drain it
further in baskets and to age it, allowing the
moisture to dry out of the cheese.  This is called
Ricotta Stagionata and is used for grating.

Other fresh cheeses that are good choices are cottage
cheese, quark, young slipcoat cheese, straight curds,
neufchatel (french cream cheese), and yogurt.  Also,
cheeses can be eaten at any point in their aging
cycle.  That batch of gouda that you just took out of
the press is considered a young/fresh cheese, until it
begins to form its rind.  There are only a few of the
cheeses that can only be eaten fresh as they do not
age at all due to their high whey content (see those
listed above).  It's the whey that causes a cheese to
go bad as it is a prime breeding ground for mold
spores.

Cheese is a living, breathing creature and has a
life-cycle just as we do.  They begin young and fresh,
age a bit to have a rind and a mild somewhat moist or
elastic paste, then they begin to get a thicker rind
and a dryer paste, and if you can stand to wait for a
year or longer the paste will become grainy and more
and more dried out.  Parmesan is aged for a minimum of
two years before it is released by the affineur
(cheese ager).

Eibhlin


Date: Fri, 10 Oct 2003 09:50:27 -0700 (PDT)
From: Huette von Ahrens <ahrenshav at yahoo.com>
Subject: Re: [Sca-cooks] Re: ricotta as "fresh cheese"?
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Here is what the Oxford Companion to Food says
about whey cheese:

Whey cheeses, which are made in many countries,
are a useful way of using up the enormous amounts
of whey left over from normal cheese-making.  The
two main kinds are typified by ricotta and mysost.
Sérac (see Beaufort) is another interesting
example.

Mysost is a purely Norwegian cheese.  'Myse'
means 'whey' and 'ost' means 'cheese'.  Standard
mysost, primost, is made from cow's milk whey;
gjetost is made from goat's milk whey; flötost is
enriched with cream.  All kinds are quite sweet
in taste, and rather resemble cheesy fudge; a
likeness increased by the colour, which ranges
from very pale to medium brown.  There are kinds
which are sweetened further with brown sugar.
Some others include spices: caraway, cumin or
cloves.

Under Beaufort, in addition to describing this
cheese, there is this notation:

The whey left over from Beaufort proper is used
to make Sérac (from the Latin 'serum' meaning
'whey').  Sérac is a white cheese, lean and
compact like Italian Ricotta.  Together with
Tomme, Sérac used to constitute the staple diet
of the mountain people, who kept their Beaufort
to sell at market, since it was their sole means
of earning money.

And as for your definition of cheese, while
correct, my dictionary has this added meaning:

2 : something resembling cheese in shape or
consistency.

In looking at the etymology of the word 'cheese',
I find this:

often attrib [ME 'chese', fr. OE 'cese'; akin to
OHG 'kasi' cheese; both from a prehistoric WGmc
word borrowed from L. 'caseus' cheese; akin to OE
'hwatherian' to foam, Skt 'kvathati' he boils.]

In looking up ricotta in the OED, I did and
didn't find the word exactly, but I found this:

Ricoct: Obs. [ad. It. "ricotta"'a kinde of fresh
cheese and creame' (Florio).] See quote.

1583 Munday 'Eng. Rom. Life' 62 "Two Quatrines
woorthe of Leekes, one Quatrine bestowed in
Ricoct, which is harde Cruds to make Cheese.

So, in period, Florio considered ricotta to be a
fresh cheese.  I am not sure if this is the 1598
dictionary or the 1611 one.

Huette


Date: Sat, 22 Apr 2006 09:20:10 -0400 (GMT-04:00)
From: Christiane <christianetrue at earthlink.net>
Subject: [Sca-cooks] Thoughts on cheesemaking
To: sca-cooks at ansteorra.org
	
I was talking with my dad the other day about Sicilian food, because  
we're going to Sicily in October. And we were talking about cheeses,  
and he mentioned casually that his Uncle Tony made dried, salted  
ricotta (ricotta salata).

He simply boiled whey, added something to it to make it curdle  
(rennet?) and then put the curds into a beehive-shaped wicker basket  
lined with cheesecloth; he'd cover the basket with more cheesecloth,  
and then put something heavy on the cloth to press the curds. He'd  
leave it covered in the basement to age and dry.

I flipped open my copy of "Pomp and Sustenance," and found a photo of  
a dried, salted ricotta turned onto a plate. It held the shape of the  
cheese-making basket beside it. And I realized I was looking at a  
cheese like Uncle Tony used to make.

I found this interesting quote about ricotta from a Clifford Wright  
essay:

    "Two of the earliest mentions or depictions of ricotta are  
related to Sicily. Professor Santi Correnti, chairman of the history  
department of the University of Catania and a preeminent historian of  
Sicily, writes that during the reign of the Sicilian king Frederick  
II, in the early thirteenth century, the king and his hunting party  
came across the hut of a dairy farmer making ricotta and, being  
ravenous, asked for some. Frederick pulled out his bread loaf, poured  
the hot ricotta and whey on top and advised his retinue that cu' non  
mancia ccu' so' cucchiaru lassa tutto 'o zammataru (Those who don't  
eat with a spoon will leave all their ricotta behind)."

Now I want to make ricotta salata. Off to research where to find a  
local purveyor of whey ...

Gianotta


Date: Mon, 24 Apr 2006 17:31:31 -0700
From: "Rikke D. Giles" <rgiles at centurytel.net>
Subject: Re: [Sca-cooks] Re: Thoughts on Cheesemaking
To: Cooks within the SCA <sca-cooks at ansteorra.org>

Eibhlin's account of ricotta making and recipes are really good.

I use slightly different methods.  I have my own raw goat's milk,
from my own raw goats.  So I know the milk is treated well, and it's
extremely fresh.  I only make whey cheese from the whey left over
after making renneted cheeses; as she mentioned, whey from acid
coagulated cheese doesn't coagulate well, again.

I use a slightly modified recipe from Gervase Markham's 'English
Housewife' (about 1615 or earlier). The same recipe, with slightly
different finishing handling, is in the Jacob Bifruns(Bifrons) letter
from Switzerland (about 1560) which I translated.  Stefan honored me
by putting it in the Florilegium a while back.

Markham and Bifruns have you take the whey, heat it until it's almost
boiling (seething) and then you throw buttermilk into it.  This would
be the old fashioned buttermilk, the byproduct of making butter.  The
curds rise to the top of the whey almost immediately the buttermilk
is thrown in.  You keep adding buttermilk until the curds stop
rising.  The curds are 'scummed' off and put into a colander to
drain.  Markham then has you eat them right away.  Bifruns instead
has them drained in a basket, lightly salted and smoked.  He calls
this Ziger, Zirconum, Serotium, Puina or Mascapra, and there is a
Zeiger cheese made today in the Alps which is similar.

The reason that buttermilk is used in the above, in part, is because
it is acidic and aids in the coagulation.    I don't have access to
real buttermilk, I need a cream separator for that, and don't have
the money for it yet.  So I use fresh milk.  I achieve the acid by
letting the whey age for 8 to 24 hours.  Then I boil the whey, throw
the milk into it, and scum off the curds.  Sometimes the curds are so
delicate (this depends on the stage of the goat's milking cycle) that
they don't scum off well, they are like clouds.  So I let the whey
cool until it is warm to the touch and pour it through a cloth lined
colander.  I hang the curds to drain further.  I do this with the
curds I scum off too.   The curds are supremely tender and delicate,
frothy, light, beautiful for cooking or eating fresh.  I salt them
just a bit to bring out the flavor.  People frequently tell me the
cheese is 'heaven'. Compared to cheese make with store bought
'cultured' buttermilk the curds are small, less tough and far better
tasting.  The demand for this cheese is so high I'm faced with the
ironic position of making hard cheeses just to get the by-product;
the whey.

My goats are miniature dairy goats; Nigerian Dwarves.  They give milk
that is very high in both protein and fat, the highest of the various
goat and cow breeds on average.  The milk doesn't have a goaty taste.
They are fed for milk production, so there is no off flavor from
whatever they might be eating.  The bucks are kept separately from
the does, so there is no bucky flavor.

I'm currently working on translating the Summa Lacticiniorum from the
1400s.  I've also got a tons of books on animal husbandry from period
that I am going through, as I have time.  Many cheese related things
are in those books.  I'll pull it all together someday for a series
of lectures and A&S projects.  I submitted period cheeses, both the
whey cheese I discussed above and some hard renneted cheeses, for an
A&S competition (which I won) and Kingdom A&S display. I'll try and
get those webbed soon and send in the link.

Aelianora de Wintringham
Baron of Dragon's Laire
Kingdom of An Tir


Date: Sun, 30 Apr 2006 00:54:44 -0700
From: David Friedman <ddfr at daviddfriedman.com>
Subject: Re: [Sca-cooks] Mysost/Gjetost (cheese)
To: Cooks within the SCA <sca-cooks at ansteorra.org>

> Eibhlin mentioned:
>>>>
> As an added note, don't try making any Mysost/Gjetost,
> etc. from the whey of an acid separated cheese.  All
> that work of cooking the whey down to a peanut butter
> consistency and you had this nasty flavor from
> whatever acid you used.  Blech!
>  <<<
>
> What is this kind of cheese? Is it a cheese? I don't think we've
> discussed this before. Is this like making a Ricotta cheese, except
> you boil down the whey rather than just creating curds from it? What
> do you end up with? A soft, fresh type cheese?
>
> Was this Mysost/Gjetost cheese made in period? Was it done in just
> one region? From the name I might guess Germany, but I don't know.
>
> If I wanted to try this type of cheese today, is this the name I
> would look for in the cheese section? Central Market and Whole Foods
> seem to have pretty large cheese departments in my area.

I'm not Eibhlin, but I like gjetost. It's a fairly solid cheese,
harder than cream cheese, softer than parmesan, light brown in color.
It's sold under that name in the U.S.
--  
David/Cariadoc


Date: Sun, 30 Apr 2006 03:15:11 -0500
From: "otsisto" <otsisto at socket.net>
Subject: RE: [Sca-cooks] Mysost/Gjetost (cheese)
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Gjetost is a Scandinavian goat cheese that is a medium - hard cheese, that
is caramel coloured, an almost mild cheddar taste, a hint of sweet and
tastes great melted on an apple pie and layered in an apple pie. :)I think
it taste best with fruits and used as a dessert cheese then for something
savory but that is my preference.

A bit expensive in my area so it only is bought for special occasions.

Lyse


Date: Sun, 30 Apr 2006 11:26:12 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: sca-cooks at ansteorra.org

Stefan,

There is a bit of a debate about whey cheeses, the
debate being is it really a cheese or is it not.
Mainly because whey cheeses come from a by-product of
cheesemaking, cheese being made from the fats and
proteins which come together to form a curd.  Most
whey cheeses don't have enough fats and proteins left
to form a curd, ricotta being an exception.  I,
personally, consider them a cheese - albeit one that
is crafted in a different manner from a recipe that
creates a curd and is then treated in different ways
to make a specific final product.

Mysost and Gjetost are made from the whey created by
making other cheeses, and can even be made after
ricotta is made.  So technically it can be the
third process that a batch of whey has been put
through - and completely uses up all the milk used.
The whey is boiled down to about 1/4 of the starting
volume over a period of hours.  This carmelizes the
lactose in the whey giving it a caramel color.  After
the whey has been boiled down to the right volume and
the right consistency (heavy cream) it is poured into
greased molds and allowed to set and cool.  After it
has cooled it is turned out of the molds and is
wrapped to keep air from getting to it - air will
cause it to dry out and crack.  It is usually served
in thin slices as part of breakfast with fruit and
bread.

This recipe has been made primarily in Norway and
Sweden, with eventually a migration to Finland,
Denmark and other Baltic countries.  Mysost is made
with cow's milk whey and Gjetost is made with goat's
milk whey, they both use the same recipe.  If you have
acid used by the cheesemaking method present in your
whey you need to add a neutralizer to counteract it.
I have not yet found any reference to it being
produced in period.

Making this recipe takes a lot of work, most
cheesemakers prefer to feed the whey instead to their
milk animals as it's rich with fats, proteins and
minerals.  The animals love the stuff.

Eibhlin


Date: Sun, 30 Apr 2006 17:51:10 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: sca-cooks at ansteorra.org

The whey version is called Gjetost.  There is a
similar recipe that uses whole milk that is curdled
and then cooked down in the same fashion - that is
called Gomost.  It produces a cheese with a more
creamy texture and has a much higher yield than
Gjetost.

Gomost is made most frequently with cow's milk but is
also made using goat's milk, they do not change the
name to differentiate between the two.

Eibhlin

****************************************************
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


Date: Mon, 01 May 2006 01:04:27 -0400
From: "Phil Troy / G. Tacitus Adamantius"
	<adamantius.magister at verizon.net>
Subject: Re: [Sca-cooks] Re: Thoughts on cheesemaking
To: Cooks within the SCA <sca-cooks at ansteorra.org>

On May 1, 2006, at 12:38 AM, Stefan li Rous wrote:
> I guess I may have missed this earlier, but what is the difference
> between "ricotta" and "ricotta salata"? Or is that second simply
> ricotta salad? :-)

Ricotta insalata is ricotta that has been salted and drained, and,
eventually, pressed into a semi-dry cake. It has a somewhat feta-like
texture, a flavor a bit like Romano. I'm not a huge fan of it, myself.

Adamantius


Date: Mon, 1 May 2006 01:00:11 -0500
From: "otsisto" <otsisto at socket.net>
Subject: RE: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

I wish to disagree. I may not know much of a lot of cheeses but I do know
that Gjetost is traditionally whole goat's milk, boiled to caramelize the
milk sugars.

Mysost is made from cow's milk whey.

Gomost is not the same and if I remember correctly is almost like a Gouda in
taste (been years) and is made of cow's milk and sometimes on a rare occasion goat's milk.

Okay, I just read from Wikipedia which I take with a grain of salt.
Presently, Gjetost is being  identified as goat milk whey cheese and the
whole goat milk cheese is being called ekte geitost (real goat cheese).
My info comes from American Norwegian Lutherans from years back. :)

Lyse

-----Original Message-----
They whey version is called Gjetost.  There is asimilar recipe that uses
whole milk that is curdledand then cooked down in the same fashion -  that is
called Gomost.  It produces a cheese with a more creamy texture and has a
much higher yield than Gjetost.

Gomost is made most frequently with cow's milk but is also made using goat's
milk, they do not change the name to differentiate between the two.

Eibhlin


Date: Mon, 1 May 2006 08:27:49 -0700 (PDT)
From: Carole Smith <renaissancespirit2 at yahoo.com>
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: Cooks within the SCA <sca-cooks at ansteorra.org>

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


Date: Mon, 1 May 2006 15:14:15 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: sca-cooks at ansteorra.org

I, too, wish to respectfully disagree.  ;)  I'd
recommend you do a google search on the term "Gomost"
and review the url's that come up.  Also, I have a
very reliable text that provides further information
on the cheese named "Gomost" and Gjetost/Gietost -
indicating that Gomost is the whole milk version and
Gjetost is the whey version.  I purchase Gjetost in
both bulk (which is advertised as Ekte Gjetost but is
in actuality produced from whey)  and in retail
packaging (labeled as Gjetost) for my customers and the
package ingredients on both packages show that the
cheese product is made from whey, not from whole milk.

I have an importer that I can purchase Gomost from
when I buy pallets of cheese.  This cheese comes in
labled as Gomost.

Eibhlin, one of those American Scandinavian Lutherans
too.  :)

PS - text is "Cheeses of the World" and it was put out
by the US Dept. of Agriculture in 1969.  This book
documents a lot of cheeses that were made on home
farms back in the '50's before a lot of them
disappeared due to refrigeration, industrialization,
shelf stabilization, and fast forms of transport.


Date: Mon, 1 May 2006 15:19:11 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: [Sca-cooks] Re: whey composition
To: sca-cooks at ansteorra.org

You are so right, Niccolo.  I was typing in a hurry as
my internet connection kept going down.  Whey contains
lactose, minerals, vitamins, noncasien proteins, and a
trace of milkfats.  The proteins that remain are a
very high quality and in conjunction with the minerals
and vitamins make a very good supplement to dairy
animals diets.  Pigs also love the stuff, but after
seeing slops buckets when growing up in german dairy
country I'm not sure if that's saying much.  :)

Eibhlin

*****************************************************
I think I missed something when I read through this, and want to ask
For help.  Does this seem contradictory that this is made with one or twice
Used whey, but is still rich with fats, proteins and minerals?  Whey cheeses
Are earlier described as not having enough fat and protein to come together
As curd, except ricotta . . . I have confused myself somewhere.

niccolo difrancesco


Date: Mon, 1 May 2006 15:37:13 -0700 (PDT)
From: Kathleen Madsen <kmadsen12000 at yahoo.com>
Subject: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: sca-cooks at ansteorra.org

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


Date: Mon, 1 May 2006 18:55:44 -0600
From: "Sue Clemenger" <mooncat at in-tch.com>
Subject: Re: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

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


Date: Mon, 1 May 2006 19:12:11 -0600
From: "Sue Clemenger" <mooncat at in-tch.com>
Subject: Re: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

Crock pot works just fine, once the whey has boiled down a certain
amount....
--Maire

> 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.  ;)


Date: Tue, 2 May 2006 07:48:03 -0600
From: "Sue Clemenger" <mooncat at in-tch.com>
Subject: Re: [Sca-cooks] Re: Mysost/Gjetost (cheese)
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>

> 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.
>
>   Cordelia Toser

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


Date: Mon, 21 Jun 2010 10:03:37 -0600
From: Susan Lin <susanrlin at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] What to do with whey?

<<< So what _is_ whey good for?
Liutgard >>>

We have made ricotta out of it after making mozerella.  It takes about 2
gallons of whey to get any descent amout of ricotta - I made it with a 1/2
gallon once and got about 3 tablespoons of ricotta.

But, let me warn you - if anybody suggests you make lemonade out of it -
run, as fast as you can in the other direction.  IMO this use is
unacceptable and awful.  Because the mozerella is made adding citric acid to
the milk the book said we could make "lemonade" out of the whey - I'm
twitching just thinking about it.

That being said - go ahead and try it but remember - I warned you!

Shoshana


Date: Mon, 21 Jun 2010 12:50:17 -0400
From: Gaylin Walli <gaylinwalli at gmail.com>
To: Sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] What to do with whey?

Bear wrote:
<<< Try making ricotta, which is made from whey left over from making some of the harder cheeses.  I don't know if it will work with the whey left over from
yogurt, but it's worth a shot. >>>

I can confirm it most definitely works. I make ricotta when I've gathered up
enough whey after my bi-weekly yogurt making sessions. I use a gallon of
milk to make yogurt for my family. The amount of ricotta produced from the
whey from 1 gallon of milk after yogurt making is very small, however. You
have to save up the whey and freeze it until you have enough to make it
worth your while.

Another use I've taken advantage of is to include the whey as a replacement
for part of the liquid in bread making.

Iasmin


Date: Wed, 23 Jun 2010 17:31:17 -0400
From: Sharon Palmer <ranvaig at columbus.rr.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] What to do with whey?

<<< But, let me warn you - if anybody suggests you make lemonade out of it -
run, as fast as you can in the other direction.  IMO this use is
unacceptable and awful.  Because the mozerella is made adding citric acid to
the milk the book said we could make "lemonade" out of the whey - I'm
twitching just thinking about it. >>>

I've drunk whey left from fresh cheese made with vinegar, and it was 
drinkable.. not great but not awful either.   It does need to be 
diluted.   Whey from lemon cheese is better, but still not lemonade. 
Whey left from cheese made only with cultures would have lactic acid 
as the sour, still an acquired taste, I suspect.

Ranvaig

<the end>
Edited by Mark S. Harris	whey-cheeses-msg	Page 16 of 16