Ok. So I had a request to write about how “brînza” (Romanian for home-made cheese) is made.

Milk cow, put milk in large jar (maybe 1 or 2 gallons?). Let milk sit for 3 or 4 days, and then there will be a visibly separate layer at the top. Scoop the top layer out, it’s sour cream. Put it in your fridge, and later, on tacos. Then, in your jar, you have everything left from the milk minus the sour cream. Put that on a slow boil for roughly a day. Then you will have a jar with a thick heavy substance and a light watery substance. Pour all of it from the jar into a silkscreen and let it sit for an hour or two, so all of the watery substance is removed. Done! What remains is cheese. Add salt for flavor if you like. Refrigerate it, too. Poftim.

PS: I doubt this will work with American milk from the store, because it is pasteurized. Our milk comes straight from our cow. If you’re really interested in making your own, find a cow.

Maybe I’ll write more recipes later, if there is such an interest. Some of the food is damn good, and I must say, I do love me some brînza.