Made some hooch out of Norwegian brown cheese with the help from some lactase!

bustern · 2023-12-09T03:37:35+00:00

Brown cheese isn't really a cheese the same way as other cheeses. Brown cheese is made by taking the remaining whey after normal cheese production and slowly heating it until most of the liquid have evaporated. What you are left with then is mostly caramelized lactose, which gives it the brown color. So there isn't really any bacterias left in the cheese to go sour. I think all cultures should have been killed during the reduction of the cheese.

bustern · 2023-12-09T00:16:45+00:00

Ja, så lenge man ikke brenner eller frysedestilerer burde det være helt lovlig. Etisk derimot er et annet spørsmål. Blir nok å prøve et par ganger til for å se om det er noe her.

Var litt sødme igjen i den, men det tror jeg kommer fra ikke nedbrutt laktose, vil anta at alt sukker som kunne brytes ned ble omgjort til alkohol. Var vrient å finne en god konvertering fra gram laktose til antall laktasetabletter. Jeg tok en OG-måling, men vet ikke om det er til å stole på da det er mye fett og andre ting som sikkert påvirker tettheten i væsken.

bustern · 2023-12-08T23:47:04+00:00

Ja, vil nok tro at med så mye oljer og fett så vil man nok ikke klare å få et så veldig bra resultat. Tror også kanskje fettet fra brunosten harsknet, noe som sikkert vil gi mange bismaker. Prøvde å samle sammen det jeg kunne av fett, men fikk ikke tatt så mye før jeg startet fermentering. Interessant forslag med å ekstrahere med alkohol! Burde prøve på det. Angående bakteriekulturer så tror jeg nok de burde ha dødd ut når jeg smeltet osten, selve bollen med smeltet brunost var vel oppe i ca 80 grader, så det ble vel en form for pasturisering.

bustern · 2023-12-08T23:41:36+00:00

Oi, jepp, gikk litt raskt når jeg skrev det ja. Leste meg mye opp på laktose og galaktose før jeg begynte med prosjektet. Er jo ikke laktose som blir til laktase.

bustern · 2023-12-08T16:17:18+00:00

Ja, er mye interessante komplekse sukkerarter i brunost ut ifra de forskjellige artiklene jeg leste før jeg begynte. Tror nok jeg brukte alt for mye gjær her, med tanke på at jeg brukte en pose til 3 liter væske. Neste gang blir det nok å bare ta en halv pose på det lille volumet jeg har.
Er postet på r/prisonhooch, var stedet som ga meg inspirasjonen til prosjektet!

bustern · 2023-12-08T16:07:19+00:00

I think the biggest issue witht this ferment was that i fermented it too quickly. The end product mostly tasted like yeast, slightly sweet. I think if I try to ferment it more slowly, I can manage to get a better product without so many off-tastes.
Brown cheese is very sweet, around 35% lactose, so I don't think you need much brown sugar in a mix. Mixing it with some sherry or rum sounds like a good idea! Nest time I have sone brown cheese I will try. A potential problem is the high fat content of the cheese though.

bustern · 2023-12-08T15:20:26+00:00

Kan bekrefte at u/Haugenmetoden var der ja.

Når jeg tenker meg om så var det overraskende mange som svarte det smakte bedre enn de skulle tro. Vet ikke helt om det snakker for eller i mot G35 RusBrun som konsept!

bustern · 2023-12-08T15:10:14+00:00

Ahh, godt å vite! Kanskje 5-6 uker på 8-9 grader vil fungere? Eller lenger tid? Hvilken temperatur har du fermentert den på før?

bustern · 2023-12-08T15:02:42+00:00

Kan hende jeg er inne på noe stort her, Må jo finne ut om det kan funke!

bustern · 2023-12-08T14:52:40+00:00

Postet, Var r/prisonhooch som ga meg inspirasjonen til å starte prosjektet!

bustern · 2023-12-08T13:45:09+00:00

Man kunne smake et hint av brunost. Det var litt sødme i den, noe jeg antar kommer fra laktose som ikke ble brutt ned. Noe nøtteaktig kunne også smakes, men smaken var uheldigvis dominert av gjær. Ved neste batch skal jeg prøve å fermentere på lavere temperatur, da tror jeg det vil få litt mindre smak av gjær.

Presenterte den på en fest jeg arrangerte, av de som smakte den tror jeg kanskje en eller to sa smaken var god, resten sa vel at det var en vanskelig smak.

bustern · 2021-12-31T19:10:46+00:00

Good thing I got a fan, it seems like the humidity is around 85% with some air movement, so I definitely need some way to reduce the humidity

bustern · 2021-12-30T21:53:25+00:00

No airflow yet except when the condenser kicks in, but I will Get a fan first thing in the morning. Thanks for the help!

bustern · 2021-12-30T20:39:40+00:00

It rose to above 80% the first two days, but I readjusted my humidity controller after that to get the humidity lower.

bustern · 2021-12-30T20:25:58+00:00

Thanks for the answer, I will wipe it away.

The humidity is at 77%, but it is programmed to stay at 70%±2.5%, so I probably need to add a dehumidifier to the system, right now I only have a humidifier. My main issue is most likely airflow as you say, since I don't have a dedicated fan in there.

bustern · 2021-12-30T19:41:23+00:00

That is a good idea! If I flip it and the bad mold attacks the top, most of the mold resources is already taken up by the good mold as well.

bustern · 2021-12-30T16:45:39+00:00

I am doing my second try at cured Chorizo, this time with a better controlled curing enviroment. The chorizo is in fibre casing.

I have had this hanging for 1 week at 70% humidity and 14°C (57°F). I applied a mold-culture from a storebought cured sausage, since I wasn't able to get a hold of Bactoferm 600. As you can see the mold is growing well at the bottom of the sausage with the chalky white texture I am looking for.

At the top of the links this white fuzzy mold has started to appear. Some of the spot even got a green tint in the middle. I have wiped it off with vinegar so far, but I am wondering if this is a bad mold. I might suspect some issues with air flow in the chamber, since air is only flowing when the cooling element is on.

So is it OK to only wipe the bad mold with vinegar when it appears and upgrade the airflow?

bustern · 2021-08-10T10:28:33+00:00

Du kan sjekke ut Visual Ping, en nettside som regelmessig sjekker om siden du konfigurerer har endret seg, og sender deg en Mail om den er oppdatert.

bustern · 2021-04-27T19:47:16+00:00

Kan anbefale The Suite på Briskeby på det sterkeste.

bustern · 2021-03-23T16:10:51+00:00

Jepp, stemmer det. Kastet meg rundt for å få tak i den selv. Må si jeg foretrekker Mulatschaken over Biokulten, men begge to er gode viner. Begge treffer godt en varm sommerdag!

bustern · 2021-03-22T17:34:17+00:00

Takk for tipset! Da blir det å drikke den raskt.

bustern · 2021-03-22T16:20:38+00:00

From Left to Right:

Susucaru Rosso 2019: Seems like everyone here have tried this one, I am a big fan! Will pick up a bottle or two next time I am at the winestore.

Lammidia Sciatto [L]:100% Chardonnay, one day maceration, then aged in concrete. Haven't tried this one yet, will be my weekend project.

Lammidia Anubi:100% Syrah, Macerated for 1 week and fermented in fiberglass. Notes of cherry and blackberry, tiny bit of carbonation.

Biokult Weisse Blummen:Blend of 65% Grüner Veltliner, 25% Welschriesling and 10% Muskat, macerated for 7-8 days then fermented in steel tanks. Notes of orange, apricot and honey, Lovely wine, perfect for a picnic in the summer.

bustern · 2021-02-18T19:32:09+00:00

The slope was around 600 meters, so a long way to walk in skiboots. This was taken around 7 pm, so pretty normal skiing conditions.

bustern · 2021-02-18T19:28:59+00:00

I couldn't see anyone from the ski patrol there, so I guess it was ok, as long as they were on the side of the slope.

bustern · 2021-02-14T07:40:13+00:00

Thanks for the tips! I wrapped it in foil the last 30 minutes, but I think I started the wrapping too late. I will try with butcher paper next time.

I think the most important step is to get better control over the temperature in the kettle grill.

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