<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>411276</id>
  <title>Gjetost</title>
  <published_at>Thu Jun 14 05:34:33 -0700 2007</published_at>
  <post_count>12</post_count>
  <board>
    <id>28</id>
    <name>Kosher</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2658885</id>
        <content>Has anyone ever found it kosher? and where?</content>
        <published_at>Thu Jun 14 05:34:33 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>90800</id>
          <name>LoveKosherEats</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2659268</id>
      <content>That's pretty rare even in the treyf world, but, fwiw, it's an inherently rennetless cheese.  </content>
      <published_at>Thu Jun 14 08:09:36 -0700 2007</published_at>
      <parent_id>2658885</parent_id>
      <user>
        <id>12009</id>
        <name>DeisCane</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>2664435</id>
      <content>really? - i had no idea.  but it's a hard cheese...</content>
      <published_at>Fri Jun 15 14:30:59 -0700 2007</published_at>
      <parent_id>2659268</parent_id>
      <user>
        <id>90800</id>
        <name>LoveKosherEats</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>2669895</id>
      <content>Some would say it's not a true cheese at all.  It's just whey, cream and milk, iirc.</content>
      <published_at>Mon Jun 18 06:00:36 -0700 2007</published_at>
      <parent_id>2664435</parent_id>
      <user>
        <id>12009</id>
        <name>DeisCane</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>2670251</id>
      <content>isnt the whey an issue?</content>
      <published_at>Mon Jun 18 08:28:15 -0700 2007</published_at>
      <parent_id>2669895</parent_id>
      <user>
        <id>90800</id>
        <name>LoveKosherEats</name>
      </user>
    </post>
    <post>
      <level>5</level>
      <id>2670341</id>
      <content>There are varying opinions, of course.  </content>
      <published_at>Mon Jun 18 08:51:13 -0700 2007</published_at>
      <parent_id>2670251</parent_id>
      <user>
        <id>12009</id>
        <name>DeisCane</name>
      </user>
    </post>
    <post>
      <level>5</level>
      <id>2670368</id>
      <content>An issue in what way ( whey, ha ha )? </content>
      <published_at>Mon Jun 18 08:58:39 -0700 2007</published_at>
      <parent_id>2670251</parent_id>
      <user>
        <id>79234</id>
        <name>hammerhead</name>
      </user>
    </post>
    <post>
      <level>6</level>
      <id>2670504</id>
      <content>Cute. At a basic level, whey is made from cheese after the introduction of rennet.  That rennet may not be acceptable if it's from a non-kosher slaughtered animal.  </content>
      <published_at>Mon Jun 18 09:32:04 -0700 2007</published_at>
      <parent_id>2670368</parent_id>
      <user>
        <id>12009</id>
        <name>DeisCane</name>
      </user>
    </post>
    <post>
      <level>7</level>
      <id>2671126</id>
      <content>I make my own cheese, and only use vegetable rennet, that is why I inquired about the kosher rule. The liquid veg rennet is very consistent and predictable. 
</content>
      <published_at>Mon Jun 18 12:57:05 -0700 2007</published_at>
      <parent_id>2670504</parent_id>
      <user>
        <id>79234</id>
        <name>hammerhead</name>
      </user>
    </post>
    <post>
      <level>8</level>
      <id>2671283</id>
      <content>Yes, it is, and that's one reason why many American cheesemakers are now using it.  So, the next time you make cheese, take the leftover whey and make gjetost!</content>
      <published_at>Mon Jun 18 13:43:18 -0700 2007</published_at>
      <parent_id>2671126</parent_id>
      <user>
        <id>12009</id>
        <name>DeisCane</name>
      </user>
    </post>
    <post>
      <level>9</level>
      <id>2672229</id>
      <content>I have, but it takes forever. 
</content>
      <published_at>Mon Jun 18 19:06:20 -0700 2007</published_at>
      <parent_id>2671283</parent_id>
      <user>
        <id>79234</id>
        <name>hammerhead</name>
      </user>
    </post>
    <post>
      <level>10</level>
      <id>2673000</id>
      <content>Cool!  Now THAT is chowish. :-)</content>
      <published_at>Tue Jun 19 05:46:40 -0700 2007</published_at>
      <parent_id>2672229</parent_id>
      <user>
        <id>12009</id>
        <name>DeisCane</name>
      </user>
    </post>
    <post>
      <level>11</level>
      <id>2676925</id>
      <content>If it can be fermented or otherwise subjected to micororganisms and consumed, chances are I make it. I currently have beer, wine, mead, cheese, kraut, kimchi, kefir, and buttermilk that I've made myself. I'll make some kombucha this weekend. 

</content>
      <published_at>Wed Jun 20 07:28:27 -0700 2007</published_at>
      <parent_id>2673000</parent_id>
      <user>
        <id>79234</id>
        <name>hammerhead</name>
      </user>
    </post>
  </posts>
</topic>
