Ingredients
10 cup (2 l) sheep's milk
2-3 drops of rennet
2 and 1/2 cup (500 g) of wheat or cornmeal
salt
Method
Uncooked milk is curdled with yeast. The resulting feta cheese was drained for 12 hours, and then aged for a further 12 hours without being referred. Put it in the middle of the pan and when it begins to melt, round pour a little of the flour, stirring in one direction, as in the preparation of polenta. Add salt and the mixture was stirred until the turn pink.
Containers:
Difficulty
Very difficult
Tested
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Comments
My grandmother taught me this recipe with the difference that after thickens and begins to separate oil, pour in the dish and sprinkle with sugar. Many years ago, this meal is consumed as dessert, and some people even eat it with bread. Not everyone will like this meal, but my ancestors, refugees from Turkey, it was little joy!