- "Milk Processing"
In Slovakia, before the first half of the 20th century (the high-point of folk culture development), there were two basic ways of processing milk, depending on the farm animal breeding method used.
The first is an archaic form of processing cow's milk that had been widespread on Slovak territory since the beginning of agriculture. This type of milk processing was used in lowland areas as well as in settled mountain valleys, and produced milk for consumption, as well as for curds (cottage cheese) and butter. The terminology used in this type of milk processing comes from the pre-Slavic period, because similar milk products and related technologies occurred all over Europe.
The second type of milk processing was widespread within the Carpathian sheep farming culture, with many of its features the same in all the countries of southeastern European. Sheep were milked into wooden vessels (geleta, dojelnica), and then the milk was taken to the koliba, (cottage) where it was filtered through linen or a woolen bag (cedidlo, ciec~ka) into a wooden vessel (zberac~ka, putera, putina). There it is acidified (kl'aganie) and the stomach of a calf, goat, or lamb (ryncka) [containing the enzyme rennet] is added < http://en.wikipedia.org/wiki/Rennet >.
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