The milk, which was heated a little before 1 day and taken from the cream machine, and the milk that had the same process on the same day are mixed with each other and taken into the boiler. Our Aunt Güllü, who controls the temperature with her little finger, continues to mix at the same time. He adds yeast to the milk in the cauldron, which reaches a temperature of approximately 40 degrees, including 1 lid. Later, our aunt continues to mix, that the milk in the cauldron is a little sweet, she immediately takes a few mugs of milk from the cauldron and replaces it with the sourer ones from the tank. As the milk in the cauldron mixes, it cuts and our cheese begins to form.
The key point here is that if the milk in the cauldron is sour, the cheese turns out to be rotten when it is picked.
After kneading the cheese that has started to form in another container as if you were kneading dough, take it back into the cauldron, and to form the consistency and if another external factor (such as ash, fly, etc.) has been mixed with them, the resulting cheese is cooked in a boiling cauldron with its hands. stretches.
Finally, the cheese, which was taken to the storage, was pressed in salty drums after resting, I could not witness this part.
Yavuz Quarter (Garmirik), Ispir, Erzurum, Turkey is well taken.
Greetings everyone
I hope the answers to the questions in the previous video will be provided.
Негізгі бет CIVIL CHEESE MAKING IN THE VILLAGE
Пікірлер: 62