The Wizard

zdravey ot Madrid ste mi e priyatno ako otkria srodni dushi vav tozi bezdushen sviat no ne vsichko e zagubeno i nemozhe da se zagubi pri nalichieto na lichnosti kato vas sas otkrit pogled kam utreshnoto sardechen pozdrav ot Madrid

Mnogo ti e hubav dvora-merakliski napraven

Благодаря за текста на Ела се вие! Със Здраве!

Ivane .strahoten si ,niamam tarpenie da vidia ,kakav majki kostum shte izmaystorish .........

Sled,koeto sledva Arjentinsko tango

Hi Johnathon,

Here is what I know about Bulgarian White Cheese

I'll give you all the measurements in Metrics since I know them this way and it is easier for me. I hope it will not be difficult for you to translate them in whatever measurement system you are used to. 

Products:

10 l Milk (for best results I would recommend sheep's milk, but you can experiment and achieve good results with caw's milk as well) On average caw's milk produces 1kg cheese from 7l milk, ship's - 1kg cheese from 5l milk.

20 ml Cheese yeast (It is a special product that you have to obtain in order to make cheese. In comparison with the yogurt making where one can use little yogurt for starter with the cheese it will no t work this way. Here is a link to one of the possible sources: http://www.biokom-trend.com/object.php?id=697 )

Salt 200 g / 1 l for the initial processing brine

Salt 120 mg / 1 l for the later keeping brine

Who to

• Filter the milk
• Heat up the milk to 70C being careful not to let it boil.
• Slowly cool it down to 33-34C.
• Boil water.
• Cool it down to 25C
• Dilute the yeast in the water - 1:10
• Add this liquid to the milk 
• Stir well slowly and leave the mix at 33-34C for 1 hour
• Put the jelly like mass in strain gauze and let if hang over some pan for 2 hours. This process will drain most of the liquid from the cheese.
• Put the drained fresh cheese in strainer between two wooden surfaces. Press with some weights (10kg for 10l milk) and let it like this at least 6 hours.
• Cut the fresh cheese in large even pieces and put it in the initial processing brine (200mg/1l). Let is in for 24 hours.
• Drain the initial processing brine and change it with the later keeping brine (120mg/1l). Keep the cheese in this condition at 10C for 60 days.
• After this the cheese is ready and it should be kept in the same brine in refrigerator.

If you don't like to wait that long you can try it before 60 days pass.  I love fresh cheese.

Zdrasti,

I am writing in regards to Bulgarian White cheese Sirene. My wife Ivanina is from Bulgaria and I have a great passion for cooking. I have recently been trying to make a traditional Sirene at home and I am looking for the correct type of culture or rennet to add to the cheese. I am familiar with the yoghurt and the bacteria "Bacillus Bulgaricus" that makes it so special, but I am having trouble finding the correct recipe to make the cheese. I would like it to be as authentic as possible, but I know that there is no way to replace her grandmothers homemade cheese. I hope you can help. Thank you. Chao.

-Johnathon

Бат Петко, ето от този линк си сваляш файлчето и правиш автоматична инсталация. После си готов да си пишеш на кеф ти на кирилица, кеф ти на латиница :-)

Zdravei otnovo, momchence, Utre patuvame za Las Vegas, imame reservacia za hotel "Excalibur". Moje bi shte ostanem 2 dni. Hodi ni se Death Valley, Grand Canion i kade li oshte ne... Na nashata 14-godishna shterka i se hodi po Casinos!? i po magazinos...Shte vidim. Nadiavam se, che Vesselka e dobre. Do skoro Tony

Zdravei, momchence Da ne se chudish - pishe ti momichence Tony, MGU. V momenta sme na gosti na brat mi vuv Fremont, CA. S goliamata shterka sme i shte patuvame nasam-natam. Ako sluchaino stignem i do vas, moje da se chuem ili vidim na po pitie. Nomeryt mi tuk e 530 264 60 89. Pishi, ako reshish na e-maila, shtoto vseki put si pravia nova parola v tutmanika. antoaneta.yaneva@gmail.com Pozdravi na Lora, Cenko i vsichki stari poznati. Tony