Life in the mountains. They made 50 kg of traditional Hutsul cows cheese. Ukrainian Carpathian

Hello everyone! Welcome to our channel 💛 Subscribe to this channel and set reminders 🔔. We are happy to see you with us 😍 In the morning prepare a 300 liter teapot, the spruce needles serve as an additional filter. The shepherds take the

cows

to a special place. The

cows

grazed on the grass all night. The workers begin to milk the cows. In polonyna (mountain meadow) there are 26 cows. Milking lasts 2 to 3 hours. Milk is poured into a teapot. They collect the cream from the afternoon milk. The cauldron is hung on a special wooden device ("berfello"). The afternoon milk is added to the morning milk.

The kettle with milk approaches the fire. The milk should be heated to a temperature of 36 degrees Celsius (96.8 Fahrenheit). After milking, the cows return to pasture. After a while, the warm milk is removed from the heat. rennet enzyme (ґлєґ). They add it to the milk and wait 1 hour. This is Carpathian

cheese

(budz, Будз). The

cheese

is constantly smoked indoors. The ready cheese is removed. The cheese was smoked for 2-3 weeks. A head of cheese weighs between 10 and 12 kilograms (22 to 26 pounds). Each day the cheese is moved to a different place. Space is freed up for new cheese. The soft cheese hung in the bag for 24 hours.

A liquid comes out of the cheese (zhyntycya, жинтиця). It's one cheese a day. It will remain here for 2-3 weeks. Within an hour, the milk in the kettle thickened with the help of an enzyme. It should be cut properly into small pieces. The cheese falls to the bottom and is taken out. The cheese is hung for 24 hours to drain. The prepared cheese heads that are taken out are washed with salt water (sorovytsya, соровиця, ропа). The liquid that remains after boiling the cheese is distributed. Part of the juice is given to cows and bulls to drink. Cattle love this juice.

Sometimes

they

have a hard time drinking. All dishes are washed after cooking the cheese. The cheese is cut into small pieces. Finely grate the cheese. Yogurt for cooking (banush, banush). This is corn porridge on sour cream. The ground cheese is beaten with special sticks for 3 hours and salt is added. 3 00-500 grams of salt per 10 kilograms of cheese Cheese releases fat and becomes sticky Ready-

made

porridge (Banush, banush) Corn porridge on sour cream (banosh) is sprinkled with cheese.