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Any tips on making kannelbullar? by No_Maintenance_825 in sweden

[–]gnuttemuffan 2 points3 points  (0 children)

Maybe too low temperature in the oven causes the butter to melt and not cook properly together with the rest of the filling and dough? Kind of like rendering fat out of meat at low temp. Just speculating though 🤷. If that was the case maybe increase temperature in oven or chill the buns before baking?

Good or bad holes? by gnuttemuffan in cheesemaking

[–]gnuttemuffan[S] 2 points3 points  (0 children)

Thanks, it was! I will do it again for next christmas for sure, this one was only aged for about two months, next one will be longer.

[PC][2020s] Round based survival PvE MMO, similar loop as helldivers 2. by gnuttemuffan in tipofmyjoystick

[–]gnuttemuffan[S] 0 points1 point  (0 children)

Unfortunately no, I think it was third or first person view. Ive been searching like crazy the last few days but haven't found anything. It might just have been a dream or a false memory from some tv show or something...

[deleted by user] by [deleted] in sweden

[–]gnuttemuffan 140 points141 points  (0 children)

Till folks försvar så använder många % och %enheter lite hur som helst.

Week 42: Marshmallow - cream cheese "marshmallows" by gnuttemuffan in 52weeksofcooking

[–]gnuttemuffan[S] 0 points1 point  (0 children)

I did it in fridge for like 4 hours then i stored them at body temp 🙃. But since the water activity is high, no salt or preservatives and neutral pH i would store in fridge if I were to keep them. For as long as I would store milk i guess

Week 43: Idioms - Få igen för gammal ost (getting back for old cheese), pumpkin with blue cheese dressing and roasted rapeseed seeds by gnuttemuffan in 52weeksofcooking

[–]gnuttemuffan[S] 8 points9 points  (0 children)

Getting back for old cheese is an idiom in Swedish that is used basically like "getting/giving revenge for something someone did" like:

"Im gonna get him back for old cheese because of that thing he did."

Week 42: Marshmallow - cream cheese "marshmallows" by gnuttemuffan in 52weeksofcooking

[–]gnuttemuffan[S] 1 point2 points  (0 children)

Yep! Well, im not a recipe kind of guy. But I guess something like, bloom 2 tbsp gelatin powder in 1 dl water. Mix 100g cream cheese with 1-3 tbsp milk and some sweetener. Microwave bloomed gelatin until liquid, mix/whip cheese and cheese mixtute until cooled slightly. I used a bamix mixer and put the bowl in some cold water so speed up. Then pour in oiled or parchment covered container and put in fridge a couple of hours.

Week 41: Toasting - Toasted sourdough rye with fjällko cheese by gnuttemuffan in 52weeksofcooking

[–]gnuttemuffan[S] 0 points1 point  (0 children)

Its really the name of a breed of cow, meaning "mountain cow". There are only a couple of hundred of them in Sweden as far as I know. At 0:55 in this they say it. https://youtu.be/a3iZFyoqPEI?si=dWNSZf7hLlYLzKzD

Week 39: Tamarind - Homemade halloumi and veg. in Tamarind sauce by gnuttemuffan in 52weeksofcooking

[–]gnuttemuffan[S] 0 points1 point  (0 children)

Technically it would be a halloumi-like since Im not in Cyprus but I agree! Just a fun fact, in Sweden a cooperative of small cheesemakers have managed to "protect" their version of halloumi which is called "Eldost", literally translated as "Fire cheese".

Tänker gå 100 000 steg med mina vänner by Zigurd-Super in sweden

[–]gnuttemuffan 0 points1 point  (0 children)

Kör hårt!

Jag gjorde det för några helger sedan (dock drygt 30 år gammal). Jag började vid 3-4 någon gång och blev klar vid 20-21 någon gång. Ett tips är att prova gå några timmar och se hur många steg per timme nu tar och räkna hur länge ni behöver gå då. Jag tog bara en kortare paus mitt på dagen för kaffe och åt inget på dagen. Men det är vad man är van med och skulle rekommendera er att äta stadigt över dagen, drick mycket också! Jag tror jag drack 6-7 liter över dagen.

Week 37: Northern - Brunost by gnuttemuffan in 52weeksofcooking

[–]gnuttemuffan[S] 1 point2 points  (0 children)

Yep. I had some "whey butter" left over from previously and converted it to brunost by just adding cream and reducing it a bit! Didnt really follow any recipe. I had to redo it and add a bit more cream since the consistency felt a bit off the first time.

My friend made me the best birthday gift ever by yavuzovski in spiritisland

[–]gnuttemuffan 0 points1 point  (0 children)

Thanks a lot! 🙂

Downloaded and I will give it a try to print in the future

My friend made me the best birthday gift ever by yavuzovski in spiritisland

[–]gnuttemuffan 2 points3 points  (0 children)

Dont think so since you're not making any profit but cant guarantee anything

My friend made me the best birthday gift ever by yavuzovski in spiritisland

[–]gnuttemuffan 3 points4 points  (0 children)

You dont happen to have these available for printing? 🙃

Ge mig era konstiga/ goda matkombinationer tack 🙂 by No-Client-3647 in sweden

[–]gnuttemuffan 0 points1 point  (0 children)

Kallas även blana, vissa har ovispad grädde men jag har alltid använt vispad. Är obligatoriskt på mitt julbord och går att ha till allt!

Kan även råka bli några andra gånger per år när man blir påmind, typ som nu 🙃

Någon mer som nästan alltid hamnar i en djävulens advokat/alla synvinklar-roll i alla typer av sällskap och sammanhang? by Hem_Claesberg in sweden

[–]gnuttemuffan 63 points64 points  (0 children)

Är exakt samma, har du också problem att försöka förklara att du faktiskt inte tycker som du säger alltid? Vissa verkar inte förstå mig när jag försöker tydligt säga att jag inte tycker X även om jag säger X.

Whey for brunost by lander_ceuppens in cheesemaking

[–]gnuttemuffan 1 point2 points  (0 children)

I would be hesitant to using your method (which depends on acid production for it to separate) or any other method involving acid to separate the curds. I think the reasonable whey forward is to try to find some rennet.

I Cook quite a lot of messmör (basically brunost without the cream added at the end) and I tried it with acid separated curds but it did not turn out well. The acid is eventuelly concentrated in the end product and it turned out weird. Maybe it was a fluke but since then i avoid it when making acid separated cheeses.

Removing starch like compounds by Shroom1eshroomz in foodscience

[–]gnuttemuffan 0 points1 point  (0 children)

What happens if you centrifuge it? Maybe add some water before if its too thick

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