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You can try making Norwegian brown cheese (https://cheese.com/geitost/ https://cheese.com/geitost/) , which is essentially browned whey.
by wiredfool 7y ago
You can try making Norwegian brown cheese (https://cheese.com/geitost/ https://cheese.com/geitost/) , which is essentially browned whey.
- poulsbohemian 7y agoHaving made this, a word of warning... it's a lot of work. It's been a number of years ago now, but I recall it being hours of constant stiring under low heat so that the cheese doesn't scorch but you reach the expected consistency.
- zwieback 7y agoMaybe a good use for a slow cooker? Probably can delay the stirring to he very end. Or use an automatic pot stirrer.
- RussianCow 7y agoYou'd probably have the same issue with a slow cooker, as the walls still get pretty hot, but an immersion circulator should do the trick.
- Pfhreak 7y agoMost of these recipes call for sweet whey, which is apparently a different thing than the whey you get from making yogurt. ("Acid" whey).