Balkan`s Slow Food Made via Milk Fermentation (Forgotten Recipes Revival)
Gathered (Frisky) milk (“Brano mlyako ” also known as “luduvalo mlyako” from Bulgarian)
No one knows when those recipes were created, but everyone knows when these recipes were forgotten. With the start of commercial cheese manufacturing, yoghurt, and other dairy foods, it turns out that a slow food recipe that requires more than two weeks of preparation time can hardly hold the attention of the fast pace of manufacturers.
However, back in the days, making that food was the only way to store it for longer and enjoy some delicatessen long after the seasonal cycle was over.
Below are a few homemade recipes found in the hidden corners of Bulgaria and other Balkan countries. The rise of large multi-cooker devices makes things easy, even though it will take some time.
The milk used most frequently is sheep's milk; however, different kinds of milk can be used and mixed - like sheep`s and goat's, cow and sheep`s, and goats' and cows', so whatever mixture you can make will be fine.
The traditional recipe calls for collecting milk from the daily milking of the animals for 10-15 days, and this is called “gathering.” Nowadays we can add a small portion every day from that found in the shop. Ultimately, the consistency is spreadable, and the taste is unique and hard to describe.
To make Gathered (Frisky) milk for home consumption, you will need a significantly lower amount of milk (compared to the traditional recipe) and smaller containers. Below, we adapted it for 4-5L, but you could use a lower amount if you do not have a large container. You can also increase the amount of milk if you have a large container at home.
You will need:
1. 4-5L of milk (sheep’s, cow’s, goat`s, or better, a mix)
2. Wooden spoon: traditionally, people believed the wooden spoon does not allow milk skin on the top.
3. 5-6L container.
4. Ready yoghurt/kefir as a starter. How much depends on the starting amount of milk. We recommend two teaspoons per 1L.
You also can make yogurt/kefir at home and use a few spoons as a starter.
A large Multi-cooker could also help in the preparation of milk.
How to make it?
1. First, heat 1L of the milk and then reduce the temperature so it simmers for about an hour until it evaporates 1/4 or 1/3 of its contents. Then, cool it down to lukewarm.
2. Add 2 teaspoons of ready yoghurt/kefir and incubate until set. Normally, it will take 3-6 hours with the electric maker or 10-12 hours if you simply keep it at the hot spot. You can also cover it with a thick towel and allow at least 10 hours.
3. After it sets, transfer to a large container and keep it in a cold place (well-sealed to avoid contamination).
4. On the next day, use another litre of milk and repeat: heat, simmer until evaporating some amount, cool down, and add to the first portion, stir well, and start doing that(stirring) 2-3 times per day.
But remember to keep it in a cool place.
5. The next day, repeat the process and add a new heated and cooled-down portion to the container, stirring 2-3 times daily.
Then repeat as you add small portions of heated and cooled down milk every day and stir 2-3 times per day until all 4L-5L of milk are added to the first portion.
Keep it in a cool place, and do not forget to stir it 2-3 times daily.
The fermented milk and the yeast from the environment start to carbonise, which is why the product is also known as “frisky” milk. This carbonisation stops after about 10-14 days.
Keep it in a cool place; after 10 to 14 days, the fermented milk will become a spreading consistency with a slightly sour but sharp taste.
6. Last step. Transfer to jars, heat some butter, and pour it over the top of the milk. Then close well and store in a cool, dark place for several months.
Surely, you can keep it like that in the refrigerator for a very long time as long as it is well-sealed to avoid contamination.
This modern recreation here is praiseworthy (click and read)
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