[smudger]

I have just made my first batch of soft goats cheese, then I had a go at making ricotta (no added milk). I have also found a recipe for mysost (or gjetost) which a Norwegian 'caramlised' whey cheese (seen on hairy bikers). I am I pushing it trying to make it after I have also got some ricotta from the whey? (Strictly [/size]Ricotone as I have made it from whey, no added milk - nor did I add extra acid).  I don't want to  gamble on boiling it for 12 hours......all that electricity.[/color]

[/size]There were a few recipes for the ricotta, but I basically brought it up to 185F and simmered for 15 mins but didn't add salt or acid. If I can't use it for gjtost/mysost is it any good for anything else given it has now effectively been pasturised?[/color]

[/size]thx
[/color][/size]

[smithycraft]

I use whey instead of water when I'm making bread.  It can also be used as a fertiliser for plants.

[smudger]

Well I gave it a try and simmered and simmered. I got a caramel colour but it just kept reducing without finally thickening it. No one wanted to eat it (2 legs or 4). One to try again in winter when stove is on methinks.


Yesterdays batch of whey was give to the goats and devoured, so unless I have an immediate baking project it only seems fair they get it.

[benkt]

When I make ricotta I leave it to stand in the plastic bucket I have strained it into until the following evening Then alost bring it to the boil and the ricotta appears like fine clouds. Then it goes to the pigs!
I've never tried to make mysost but now I've heard about it I will!