ฝัง
- เผยแพร่เมื่อ 6 มี.ค. 2019
- I'm using the leftover whey from my mozzarella project to make Scandinavian whey cheese -- mysost -- which is brown in color and slightly sweet. Let's see how it tastes! 🤓 New videos every Thursday and Saturday 8 pm EST.
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Mozzarella Cheese recipe: • DIY MOZZARELLA Cheese ...
Emmy Eats Norway 2: • Emmy Eats Norway 2 - t...
Find the original recipe here: bit.ly/culturesforhealthmysost...
This video is NOT sponsored. Just making whey cheese. 🧀
'Autumn Breeze' is courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. If you're reading this, you're the best. Comment: "Oooooh, the monkey wrapped his tail around the flag pole..." - แนวปฏิบัติและการใช้ชีวิต
I just wanted to say thank you for your videos. I’m in recovery for my eating disorder and any time I feel the need to fast or purge, I watch your videos to help me appreciate food. The way you go about explaining it and just generally being appreciative helps me to change my view of it. For 10 years food has been nothing more to me than something I had to have to not die. It scared me. The thought of it made my brain scream. So thank you for the way you approach it. Your videos help people in ways you don’t even realize.
❤️You are most welcome. Sending well wishes and strength. ❤️
Congratulations on your recovery. I know it's a process that isn't linear and I know it's difficult, but it sounds like you're doing a wonderful job. Keep it up ❤
This is a beautiful reason to enjoy these videos, and I hope you're doing wonderfully now!
Wow. I have pretty close experience. I have some food sensitivities after I learned it. I change my diet and got better but I have lost my appertize. I just eat not to die. Watching Emmie make discover some recipes that I could eat and even some dish I could not it. The way she discribe the teste make me hungry. It makes me want to go back to the kitchen and try my own edition.
Emmy has helped so many of her viewers, including me. I'm glad she has helped you too. I wish you health as you get stronger each day.
Emmy you’re one of the few youtubers who consistently upload really great quality content. Plus you’re just one woman doing all this!
💘you’re doing great
Thank you for understanding. 🙏
couldn't agree more.
Absolutely agree!
Seriously!
She needs her own cooking show of Food Network.
It is harder because you cooked it for longer. Slightly shorter and you would have got the regular brunost, even shorter and you would have gotten the nutella-textured messmör we have in Sweden. The only difference is really how much water content they have, is what I’ve been told in school 😊
Interesting. Do you eat it on buttered bread?
Do those differences change the taste very much?
pebbles0200 Not massively! I’d say the of the versions I’ve tasted messmör tasted slightly sweeter and milder than the brunost, but I’m not sure if I was just fooled by the consistensy/bread/whatever. I prefer messmör since it is spreadable (and more readily available in Sweden!)
@@carolinemurphy8872 You can eat brunost on bread, waffles, pancakes, it's great to use in stews aswell. It's creamy and slightly sweet and tangy. A lot of non Scandinavians compare it to fudge or caramel.
To clarify - I replied mainly about the messmör since we don’t eat brunost as much here. I’ve never seen anyone use messmör on pancakes or waffles, but it actually sounds very good. I can imagine brunost and waffles is delicious :)
Traditionally, we Norwegians put brunost in wooden containers with carvings on them, giving the cheese patterns. Also I feel obligated to say that the cheese slicer is a Norwegian invention. :-)
She used a swedish slicer. Not sure how i'll ever recover.
Sorry for the delayed post, had a publishing snafu. 🤦🏻♀️
Its okay emmy :p I forgive youuu
No worries, we can wait for great quality content!!!
This video was worth the weight....
Don't worry. Relax. Everyone loves you (as fans of a cooking show/food show).
No worries Emmy does this mean you're going to cut the cheese. Lol love the show
I want to see an Emmy episode of Hot Ones.
Someone needs to organize an army of us to bombard the hot ones channel with that suggestion
That is a GREAT idea! Kudos!
That would be awesome! But I think they'd have to bring out some crazy spicy sauce to even make her flinch!
So like, Sunday? We spam them Sunday?
This needs to happen
So, TH-cams auto generated caption has “itadakimasu” as “hit the ducky mouse” and I just am crying laughing!
Jennifer Murray And now, for the rest of my life, I will say "Hit the Ducky Mouse".
Thank you. A jillion thank yous. 💕☺️
that made me laugh pretty damn hard lol
On another video of hers, it translated to: its a doggy mouth
🤣🤣🤣
Kayder Buletza giving thanks for food :D
Do you plan to experiment with more cheesemaking? I hope so!
Me Too! She's coming up with cheeses I've never heard about.
If you do, please also try making nut cheese!
I really appreciate how you just post when you don't do something perfectly. That is so good for learning and an encouragement for all cooking/kitchen aficionados
Melt it into your gravy for meatballs. It's quite good.
Yes, mesmör, and I would assume mesost, adds a delicious savoriness to a pan sauce.
I imagine it would add a nice touch, but it costs nearly $20/pound here on the Canadian prairies, so rather an expensive ingredient for gravy. Sour cream is a nice touch in brown or onion gravy though.
@@rooney3303 it costs alot less if u do the processing urself
@@rullywinkle , yes, I realize it would, since International taxes wouldn't be an issue (I assume that's part of the cost). I just don't know if I have the nerve to try making it.
YAY! Brunost is the best! It's Norwegian by origin :)
Milk has 4 primary parts: Water, Protein, Sugar (lactose) and Fat.
When you make regular cheese you seperate the water and sugar (liquid, Whey) from the fat and protein (solids, Curds). The solids you make regular cheese with and the liquids is normally discarded, however in Norway we were extremely poor and looked for ways to use the liquids. The whey only has a sugar content of 4.6% and to concentrate it you boil it down, just like they do with maple syrup making. Once you've boiled it enough it formes this fudge/caramel mass which is nutty, sweet and tart, just like making fudge you can add butter or cream to alter texture and flavor.
Different types of milk is used too, goat or sheeps milk is used in combination with cows milk. The different milk types give different flavors, my favorite is 30% goat and 70% cow and has cream added to it for a milder flavor.
For those who haven't tried it before I highly recommend having a sweet-tart jam with your Brunost, the cheese itself is surprisingly tart and intense so a fruit flavor to cut the intensity is very good.
I think it's too old to say it's of Norwegian origin, but it's definitely where consumed the most
@@Hwyadylaw It has been made for so long that it probably can't be said for sure where the concept of brunost originates, but the creation of the modern, firm, fatty brunost is attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen in Norway. Ergo: The standard brunost of today originates in Norway.
McDucky The oldest written reference to Brunost is from Norway. That’s why I say it’s Norwegian. Yeah the Swedes and others may have had a similar thing but the oldest conclusive evidence say it’s Norwegian.
Fresh cucumber is also fantastic with Brunost
I'm reading the comments and I feel like I'm the only one that didn't know brown cheese was a thing. lol Well you learn something new every day.
Vero's Kitchen I'd never heard of it before now.
your definetely not the only one^^
@@LeylasWelt Good to know lol 😊
Same here, you're not alone
I'm break cheeses, dairy products, butter, yogurt store, and I had no idea! I am going to make some Burrata cheese just to have the whey left over to make this!
whoa! no whey! 😁
😂
You kno de whey.
Wheeeeey *air guitars a la Bill and Ted*
Yes whey
Max Power Yes whey Ese!
I have not checked how many other norwegians have already commented on this video, but I thought I could give you my best tips anyways':
1. Norwegians love brown cheese on all kinds of bread, but there are only a few other things we combine brown cheese with. Cucumber and tomato are not two of those. In fact we keep a long distance between brown cheese an vegetables, with one exception that I will come back to later.
2. I have made brown cheese once myself, and what i remember is that we cooked it quite a bit darker than you did, and then we added the cream at the absolute end, which will lighten the color to what you see in the finished product. The cream is only added to make brown cheese less sharp in flavor.
3. Norwegians mix brown cheese only with sweet things. Try jam, honey, syrup, etc. It is a spread in the sweet category, but I want to give you my personal favorite way to enjoy brown cheese:
- Take a slice of at half-coarse freshly baked bread with a nice crust.
- The best is to have it still warm from the oven.
- Add a generous layer of butter on the bread, and let it start to melt into the bread.
- Then you add several thin layers of brown cheese on top of that.
- Thin layers are best to let the chese soften faster on the warm bread.
- Do not add anyting else to the slice of bread, but please do the next.
- Make a large cup of sweet creamy hot choclate. Use real milk for this cocoa.
- Now take a bite of the slightly warm slice of bread with brown cheese, and take a litte sip of the cocoa and let everything blend together in your mouth as you chew.
- This is in my opinion the absolute height of brown cheese enjoyment, You can thank me here if you like it.
4. Now to the only condition for when norwegians mix brown cheese and vegetables. What is the difference between brown cheese and condensed milk? Well,...it is that the brown cheese is much more condensed, in fact it is slightly caramelized (as you know). This means that brown cheese can be used for many of the same things you might use condensed milk for. In the dinner segment here I am talking about gravy. Heavy types of gravy for meat dishes. Steak, meatballs, roasts, etc...anything where you would cook the meat well, and you would also cook the vegetables. In this example you could find diluted brown cheese actually touching vegetables. The cooked vegetables for the meat dishes, like carrot, onions, mushrooms, etc, and so forth, and of course, the norwegian staple "boiled potatoes". When you make the gravy, just plane a few slices of brown cheese and put it on top of the gravy, then stir it in as it starts to melt and dissolve from the heat. This will make your gravy taste richer from the condensed whey, and the caramel tones will make the gravy taste deeper. So, richer and deeper flavor with brown cheese in gravy.
5. Well that was my best tips for how to use brown "cheese" in a normal household. When you have it with bread, don't try to make the sandwich sweeter, just make the drink you have with it sweeter and hotter. A warm drink will bring out all the aroma of brown cheese. But all this talk about whey makes me wonder what other countries do with their whey. It is a very nutrition rich part of the milk, so what do you do with all the whey? If you pour it down the drain I will be slighly upset....or...you may see a little tear form in the corner of my eye, before my masculine will power sucks it right back into my body. ;)
I enjoyed reading your comment very much while scraping my pan, so tasty! I can't wait to try it in gravy now!
Yeah, whilst traditionally not a thing, tomatoes pair surprisingly well actually.
emmy I really want to thank you
every time I feel bad and not able to live I come here on your videos and I instantly feel better
like I am there with you and your smile cheers me up
just wanted to thank you and tell you that I love you a lot! 💕
I have that same cheese slicer - a brand new one. It is a Bjørklund, made in Norway.
The company was founded by Thor Bjørklund who invented the cheese slicer back in the 1920's.
Wow! Thanks for the info... L. BJORKLUND. :)
OMG EMMY! You've given me a HUGE gift with uploading this video!
My family is of Nordic heritage and my father had went over to visit relatives when he was younger, before I was born. He LOVED Brunost/Mysost cheese but you can't get it here in Canada! Now at some point I need to put the work in and surprise my father with making some from scratch!
Thank you SO much again Emmy! Love from Canada
If you don't want to boil milk for 4 days straight, just hit me up and I'll ship one to you if you pay ^_^
@Calligraphy, I live on the Canadian prairies. A few stores carry Gjetost (made with goat's milk) in a red wrapper, but I've never seen Brunost. Oh. And it's nearly $20 for a 500 gram block.
As a Norwegian, it was awesome to see you make one of my favorite type of bread toppings :-) There are several types of brunost available, according the ratio of whey from cow and goat milk used. There is also a spreadable type called Prim, where the whey mixture is not boiled for as long in order to retain the water content.
I’ve been watching your videos since the beginning and obviously because of the super interesting and entertaining content but MOSTLY because you just always have come off ass so freaking genuine. There is NOTHING fake or transparent about you. I can tell THIS IS YOU PERIOD. not like a lot of you tubers who have an online persona and their real one. Your just super real and your intentions of making these videos have also always come off as so genuine and innocent. I just love that you are you and you DO NOT care what other influencers do to gain more subscribers... you have remained fully urself and you gain the subscribers ANYWAY organically without compromising yourself because we all see and appreciate it. Freaking love you and your honesty and I will ALWAYS support you.
Kombucha would be great, awesome vlog, keep them coming 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺
Here's an old one on how to make kombucha: th-cam.com/video/3k2nq_Iz-ew/w-d-xo.html.
We love you down hear Em 🇦🇺
Emmy you might want to make farmers cheese as well, no kit needed. Super yummy and you’ll have more whey for this again or ricotta cheese
Emmy I just broke up with my first boyfriend. Thanks for your gentle voice and endless happiness to share on TH-cam. I feel less lonely.
Boys suck!
@@rosenbaum75 lol.
This was a while ago lol but how are you doing now?
No vegetables on brown cheese, but try it with honey on the crisp bread ;) (From a norwegian)
What is the name of the bread Emmy is using? Can you eat the cheese with berries? Thank You for the honey tip!
That sounds amazing!
@@steviesosa5617 most people eat it with waffles and jam.
@Christine Lindberg-Gilhus wtf?!?! Eeweewwwwww
Isn't brown cheese made from goats milk?
thank you for always brightening my day, Emmy :))!!
Really cool as a Norwegian to see someone make this! Will you be trying this again? Would love to see if you get the right consistency
Helene Moen OMG SAME!
I actually just made this a couple days, before I saw this video, and mine came out with a similar consistency. I didn't salt my farmer's cheese in the whey though because I knew I was going to do this and I didn't want that to affect anything. I used whole cow's milk bc I can't find goat milk. Did I over cook it?
Same here. I grew up for 18 years in Norway haha. Nord norge her seff! :)
Oh my goodness! This is my daughter’s favorite cheese. We lived in Norway for the first five years of her life and it’s the only cheese she would eat and isn’t a fan of many cheeses in the US (she’s very picky here in the US and misses most food in Norway). She’s missed it so much. I can’t wait to try this so she can enjoy her brown cheese again. Thanks for this!! 🙏
Wow, I'm Norwegian and have never heard of anyone trying to make this themselves. Amazing to see you do it. Props!
You obviously know the wrong kind of Norwegians. I’ve been making it for years.
I love learning new things with you emmy
I love your content. You're an amazing teacher.
Gjetost is one of my favorite “cheeses”. Love it with apples and pears.
@_Chris 75_ , I'm a heathen, no cheese planer for me. I just eat chunks of gjetost, letting small bites of it melt in my mouth.
I love your channel so much! You're so positive!
I'm really enjoying these cheese videos!
Oh my gosh! I love gjetost! I first tasted in while in Europe! Fell in love there, now eat it at home when I can! Thank you for being wonderful and interesting!
This recipe was perfectly timed. I watched a recent vlog about Norwegian Matpakke and want to try making my own one of these most mundane sandwichs for lunch, lol. Evidently one needs Brown Cheese to obtain the desired not too exotic effect for a proper Matpakke.
Hanna Kin ayy!!! I love that video
I just watched a very funny vlog about Matpakke also! He used brown cheese on his. I wonder if we saw the same one??
He says you know it's proper Matpakke if you don't look forward to lunch 🤣
Mary M - I'm sure that was the episode I watched. So funny.
I love your descriptions. I feel like I can taste just from you describing what you're eating
omg this is such good content emmy you’re amazinggg!!!
At the point where you transfered it to a different pan is when I would have moulded it, I think you would have a cheese like texture then...
Hey Emmy, gjeitost is cheese from goat so that can also change the result
@Eidar, that's what I grew up eating! I love it, but seldom buy it now that it costs nearly $20/lb.
I love you and all your videos! You always inspire me to make and try new foods!!
I used to live in Norway, and we called it brunost (just means brown cheese). I’m so happy to find this video thought! I haven’t had brown cheese in years, and it was always my favorite
You should re try and also try ricotta
Reminds me a little of Mexican dulce de leche? Caramelized milk flavors are so underrated ^^
Ya know, that's exactly what I was thinking.
I swear my best days start out with Emmy! I love her flavor descriptions, 9-10 times she will say it tastes like something that I personally haven't had so I'm like- YES! YES IT DOES TASTE LIKE ANNISEEEE!!
I’ve been binge watching your videos all week
I was wondering about making salads and cooking greens from the yard in spring. My grandmother cooked many plants in the spring as a tonic to clean our bodies. Many plants were very tasty and I wish I knew how she prepared the greens.
It would really depend on where you're from! Greens recipes change from coast to coast depending on available ingredients.
Live on the eastern Ohio area. One thing I miss is dandelion greens over mashed potatoes.
So fun to finally see something from my own country! I've never had bread quite like that, but I enjoy brunost on soft bread/toast with butter with a glass of milk - or especially on waffles! You definitely need to make waffles now ^_^ Btw, the cheese slicer is great for cucumbers as well! But don't put brunost and cucumber together xD Sacrilegious!
I did make this "cheese" in my slow cooker. It took a whole 24 hours and regular stirring. It turned out as you described. It was however VERY sweet for us, and we did not eat it. We are a low carb household. For folks that enjoy the sweetness it is a useful way to use up acid whey. Thanks
I adore you, Emmy! Thank you for being a comfort in my every day life and an inspiration to my creativity.
Aww...thank you. I'm glad my videos bring comfort and inspiration, and a hopefully a laugh or two.😆
emmymadeinjapan Constant laughter!
Aw, I really wanted to see the ricotta! I've only seen people make ricotta from whole milk and I've always wanted to know how different it would be making it from whey, since supposedly that's the "correct" method.
A very similar product that I would assume is made by mixing in more cream with the reduced whey or similar, is messmör. It's creamy, generally has a paler colour, and is more similar to something like Nutella in texture. I've never had mesost/mysost/brown cheese, but messmör is delicious (and very sweet). I ate it a lot as a kid, and still to this day get a tube of the stuff every now and then.
I love this cheese. We always ate it when I was young. Thanks for sharing!!
@CreativelyChic, I also grew up eating brown cheese, only the one favoured by my parents was the one in red packaging, spelled something like Gtetost. Sadly, I rarely buy it anymore, as it now costs nearly $20 for a 500 gram block.
My daughter has always been a picky eater, but she liked it from the first time she had it as a child. She just calls it brown cheese. My hubby was suspicious of it at first, as he says I like weird foods, but he loves the "peanut butter cheese", as he calls it.
I will be making this. Thanks Emmy!
It's sometimes kinda dry like that. Mmm, I can almost taste it. Reminds me of childhood.
childhood memories!,,, in Sweden we also got a spreadable version..... now im homesick,,,,lol
Aww...🇸🇪
My Nana was from Norway and came to America when she was 5. My great grandma made homemade butter and brown whey cheese!! You are bringing back memories of conversations with my Nana. ❤️❤️
Love that your not afraid to try new things, definitely something I'd like to do but don't have the time or equipment to do anything
I like your post credits scenes even more than Marvel's xD
Lol his hmmmm hole 🤣🤣🙈
I've never heard that before!
I love your cheese making videos!
Hi Emmy, I just subscribed. My hubby love watching you and I was wondering why. Now, I know why he loves watching you. You have the best way of explaining how everything you eat taste. Also, you're so good at giving instructions when it comes to cooking. I'm making some of your kimchi because I trust your skills lol. ❤
All I have is Ryvita ... but that goes well with anything which holds "cheese" in the name. 😉
I’ve been really getting into fermentation lately and it’d be cool if you had a ferment series. Could make a ginger bug, some sauerkraut, soy sauce or some chickpea natto!
Kim chi!!!
Linda B how did I forget about Kim chi? Haha. That could have an entire series of its own
This is one of my absolute favorite treats
“Succulent vegetal crunch” Emmy is a wordsmith beyond compare!
So, how about making something like Carnitas? Or Albondigas? I think that’d be fun!
I'd love to see you make chocolate gravy. Delicious!
What is chocolate gravy?
@@gracielabielma3941 It's a Southern breakfast, served over biscuits. Just like the name, a gravy made with chocolate. An.old Southern tradition. You can Google for recipes.
@@gracielabielma3941 Mix up a whit gravy. Add cocoa and sugar. After cooking, add butter and vanilla. Serve over hot biscuits with a side of thick cut bacon.
I've had coffee gravy over biscuits (red eye gravy) but never a chocolate version.
I am totally hooked on your cooking demos. So good!!!! You need your own TV show for Petes sake!
Very interesting! I always wondered how it was made! Thanks for enlightening!
Emmy can you test out the best vegan cheese recipes? I am very very intolerant to all dairy products and I would love to find a good vegan cheese recipe.
I wonder if it could be done in a little slow cooker/ crock pot ? Perhaps it wouldn't seize up that way? And 3/4 cup of cream to 3/4 gallon of whey? Just simple math maybe? Sounds delish though.👍
No, it has to be stirred, and the crockpot isn’t warm enough to caramelize.
I love the cheese making videos!
been watching u for years and just realized i never subscribed, i absolutley love your content and descriptors of food. keep doing what you do cuz its working sis
That stuff is delicious, but I think it’s ridonkulously high in lactose cuz I almost died eating it 😹
Oh interesting!! I hadn’t thought about that. Can anyone else confirm that’s the case? My bf and I are becoming increasingly lactose intolerant as we get older but I’d love to try this. Don’t want us to be in horrible discomfort though! :(
@@AlbinoAxolotl You can eat lactase supplements.
Jen Thompson it is VERY high in lactose with 38-46g per 100g (from a lactose intolerant norwegian). But super delicious and totally worth the pain 😝
Jen Thompson lactose is just milk sugar! From what Emmy says about the taste, this cheese seems to be pretty sweet so probably fairly high in lactose.
Lactose free alternatives exist
No worries. Worth waiting. You're 1 of my favorite creator since that RED NAIL POLISH W/ stripes tutorial video of yours 😊❤️
You have developed your channel with great content. I hope I would do the same. Love u Emmy!
Sounds really good!
I got to try brown cheese while in Norway a few years ago. It’s sooo amazing!!! It holds a special place in my heart
I was super confused because I read it "MOIST" 😂
Hei hei from Norway! I'm an expat and I love the brown cheese! It's a bit like peanut butter cheese imo 😄
@Scandi Snowgirl, my hubby calls it peanut butter cheese, lol. He thought I was crazy the first time I offered him some. (In his mind, I eat some weird foods.)
I don't cook at all but I always look forward to Emmy's videos. Thank you for the great content!
My mom used to love this cheese but it's so hard to find, and expensive! I'm so crazy excited to have randomly stumbled across this recipe! Thank you SO much!!
I have to say, I don’t know what “Oooooh, the monkey wrapped his tail around the flag pole” is from. lol
Mysost is to cheese as white chocolate is to chocolate.
Kind of but the differences is that white chocolate is mostly from the more fatty/butter sugary part from the chocolate while darker chocolate are the closest to actually raw chocolate beans for such more bitter sweet taste.
At least without the swiss people we wouldn’t had the milk chocolate invented.
Brown cheese is mostly caramalized within the milk sugar so deff cannot completerly compare to white/dark chocoate cause it isn’t connected to the milk fat to make it brown.
Something is so calming, soothing, and pure about you. Your videos are like mini vacations from the noise of the world. Thank you and keep making them please!
P.S. - You should produce ASMR, book reading, meditation/relaxation videos.
That Norwegian crispbread looks absolutely delightful!
Please collab with strictly dumping
That would be fire!
Wait, are cheese planes not regular everyday kitchen tools in the USA?
No, because as far as I'm aware, most Americans either use smaller blocks of cheese that you can just cut with a knife, or use cheese slices instead.
@@Desolate-Utopia Basically, yeah. When I first saw one in person I was so freaking enchanted. I sliced everything I could.
I’m from the Midwest, they’re very common here.
That's so strange to me! I've always thought of them as very standard kitchen stuff, like knives and spatulas etc. I'm from Finland and we never cut cheese with a knife unless it's a fancy dessert cheese or something. We do have some pre-sliced cheeses nowadays too, but they're like twice the price. I use cheese slicers for other stuff too, I love slicing cucumber with it, makes very even and thin slices very quickly haha!
Makes sense to me that they would be more common in the Midwest, as they were apparently invented by a Norwegian and are standard in Scandinavia :)
Love your videos!
I would love to try that . 💜
OK, guys, LISTEN UP!!!
Oh, the monkey wrapped his tail
Around the flag pooole.
To let the Wind blooow.
Right up his hooole!!!
Then the people came to see
The icy wind blooow.
Right up his ass hooole
Beside the pooole!!!!
Then the monkey laughed
Oh-ho-ho-ho-ho, ho-hoooooooooooooo!!!
To let the people knooooow
That it was time to gooooooooooooo!!!
And so they all went home
And came back the next day.
To see it all again,
Oh-ho-ho-hooooooo!!!
By Edwin Eugene Bagley (May 29, 1857 - January 29, 1922) was an American composer, most famous for composing the march National Emblem.
Bagley was born in Craftsbury, Vermont on May 29, 1857. He began his music career at the age of nine as a vocalist and comedian with Leavitt's Bellringers, a company of entertainers that toured many of the larger cities of the United States. He began playing the cornet, traveling for six years with the Swiss Bellringers. After his touring days, he joined Blaisdell's Orchestra of Concord, New Hampshire.
🤣🤣🤣
This is hilarious!
Kind of a raunchy song for way back then, but I love it even more 😜🐒
Thanks for the info btw
@@bodyofhope you're welcome Mary, I was curious so looked it up. Emmy has that effect on people. Cheers. 😊🙏✌
The cheese (brunost, it is Norwegian, not scandinsvian) has to be tempered the right way. At least when its done. I guess you cooled it to fast and thats the reason for your crystalisation and wrong consistancy.
Jupp brunost is norweigian, in Sweden we call it mesost... but it is basically the same thing.
Yop only norwegian. In Denmark we know of it but do not have anything like it. Also wasnt it made with sheeps milk origianally? Tastes it when i was a kid at School and that was sheeps for sure.
@@addykins2 I believe it's goat milk
Norway is a part of scandinavia so she's not wrong.. 😉
I must say however that this is among my childhood favorites. 💖
You should try some recipes involving plants that aren't commonly eaten today. Specifically, I was just reminded this morning about how dandelions were used for recipes. Apparently you can use the young greens for salads, and the flowers can be used to make things like jellies.
This is the best EVER! love when our local grocery store have it here in Næstved 😍😍
After a long day of studying and filled with anxiety, seeing an upload from you is so comforting. Thank you ❤️
You are most welcome. ❤️
My Grandma used to talk about Stewed Crackers. It's a Pennsylvania Dutch comfort food. She never made it but I was always curious. I love your videos and your always a delight!
Thank you. Back in 2016 I spent 15 days in Norway and I ate this for breakfast every day. Looove it. Now I can make it at home 😊
We call those knekkebrød which stands for crispbread. It's very different to the many types of bread you get here in Norway.
I finally found out what itadakimasu means. I looked up "Japanese salute before eating", and it told me it is like a thank you for the food you eat. I like that, and I am going to try to do it before meals.
You should make this into a series emmy!
And in true emmy style, she keeps it classy. Now, I really WANT to try and make it!😁
That seems like a fantastic way to have no waste.