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Cheese, you say?       Started making a batch of random cheeses every paycheck. What's nice is that you can use the leftover whey to make ricotta or mysost so it gives you a little something on the side too
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Mar 20, 2013 08:16
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| # ¿ Apr 26, 2024 21:40 |
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Your overhead for equipment and random crap is around 200 bucks, at least mine was. Incremental cost is 2 good gallons of milk, and whatever paltry amount of starter, rennet, etc is used, so I would say $15
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Mar 20, 2013 13:08
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Captainsalami posted:Ski Queen gjetost, I wanna say. It had an odd name like that (well, odd to me). gjetost is mostly tangy, but with hints of salty and sweet and a very "milky" flavor. Sorry you didn't like it, it's one of my favorite cheeses, especially served on hot apple pie.
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Apr 7, 2013 06:45
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Captainsalami posted:Ahh, I must have had the wrong name, but I swear i remember some goon in another thread somewhere posted a picture of the cheese saying it had a caramel, sweet and rich flavor, which made me excited to try it cause I love the gently caress out of some caramel. Was kinda a downer to get that stuff instead. No that's what you had. Gjetost has a distinct caramel flavor in all of that. I make mysost, which is the same method but with cow's milk instead of goat's milk that makes gjetost. 
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Apr 7, 2013 07:08
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Ski queen is a pretty homogenized brand so I can't imagine it would be all that different
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Apr 7, 2013 21:13
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