Malo meni, malo gospođi.
(Gospođa savetuje da se manem pisanja, da se manem slobodnog novinarstva i zaludnog pisanja po propalim časopisima serbskim.)
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Đorđe Balašević - Devojka sa čardaš nogama
http://www.youtube.com/watch?v=ln2kO7B6Co4
Đorđe Balašević - Ne lomite mi bagrenje ("Don't break the locust trees")
http://www.youtube.com/watch?v=GfwUNBqW7ns
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Naknadno soljenje i zrenje kupljenih polutvrdih punomasnih sireva u Srbiji (pijaca i supermarket).
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Dodatna literatura
(SAMO za dokone proizvođače mleka koji džab-džabe prodaju mleko bogatašima.)
Making cheese with Mike Rowe
http://www.youtube.com/watch?v=d0UfS1bqscM&feature=related
how to make cheese
http://www.youtube.com/watch?v=7r1X2aqdBvU&feature=related
Cheese Makers Amsterdam, the Nederland
http://www.youtube.com/watch?v=2oMRJ0PYmoE&feature=related
Cheese Farm
http://www.youtube.com/watch?v=VFb-XkQYIp4&feature=related
A film about the cheesemaking process at a cheese farm in Massachusetts.
From Pasture to Cave: the Making of Cheese
http://www.youtube.com/watch?v=-_w90rQ70Fg&feature=related
How pecorino sheep's milk cheese is made, from days out at pasture to the milking and cheese-making process. Filmed in Molise, Italy, October, 2006.
How to Make Pecorino Cheese (Featuring actual sheep & goats!)
http://www.youtube.com/watch?v=-hiOKyjZeAM&feature=related
An exploration of Italian pecorino manufacture in a *very* traditional way: milk, cauldron, stick, salt, rennet... and the sheep, goats and shepherd who does this every morning.
Making Homemade Goat Cheese
http://www.youtube.com/watch?v=J01mYJfds2U&NR=1
http://www.wholefoodies.org
How to Make Homemade Cheese
http://www.youtube.com/watch?v=tAoSoadLEag&NR=1
http://esotericteaching.org
This recipe is part of our Esoteric Teaching Bridge Community University of Higher Knowledge Bhakta Degree Program.
It depends upon the acidity of the juice, size of lemons etc. One source gives: 8 cups (2 litres) milk, 3 tablespoons (60 ml) lemon juice, 1 1/2 cups (375 ml) cheese. But these measurements are all approximate. Best to add flavorings after the cheese is made, during kneading.