Making Gamalost in Creswell Oregon June 1999
	Soured skim milk is poured into an cast iron kettle.
	The sour milk is heated to 140 degrees. I used skim milk from Lochmead Dairy Mart because they have returnable jugs.
	The milk soon forms an elastic, somewhat stringy, mass which is removed with a strainer and placed in a form with holes for whey to drain out.
	The cheese is ready to age. The fresh cheese has little taste. The whey is boiled down to make mysost. return to gamalost.com