Re: [sig] Khurut - dried cheese for camping usage
- Greetings Sofya!
If the green color is not mold, then it may be overdone (it gets darker while
dries). My pack of dried farmer cheese not used in early July is still in the
fridge, it is brown and wood-hard.
You can do the stuff without any fridge. In this case the only important thing
to be provided is sour taste. Farmer/cottage cheese is often plain, without
sour taste at all. Frankly speaking, the fridge was discovered to be the safest
way to get it sour if it's under-fermented. But it's not necessary. So, you can
simply cut the stuff into pieces and dry it in the sun (such is the recipe
IMHO the final condition of the stuff is when it's dry but can still be easily
broken by your fingers.
Thanks for the advice on this. My khurut was very dark green and powdery.
I'm afraid I just didn't have the guts to eat it. Maybe if I saw how it
should turn out, or if someone else ate mine first and didn't die, I would
try it. Unfortunately at this point I"m still too chicken. I'm sorry
because it probably is a very tasty cheese.