Gumawa ng 2 saknong o higit pa tungkol sa mga pamumuhay, ekonomiya,relihiyon sa mga kabihasnan sa meso amerika
(Tula)
— Please answer it correctly, and do not hesitate to help students in need^-^
(Due is tomorrow 12:00AM pls help)
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Gumawa ng 2 saknong o higit pa tungkol sa mga pamumuhay, ekonomiya,relihiyon sa mga kabihasnan sa meso amerika
(Tula)
— Please answer it correctly, and do not hesitate to help students in need^-^
(Due is tomorrow 12:00AM pls help)
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Yesterday, my husband and I helped to preserve Georgian culture by making Imeruli cheese from scratch. No, we didn’t hand Grandma a bucket so she could milk the family cow, we used locally-farmed milk, and did a taste test to see if there was a difference between raw and pasteurized milk (the pasteurized milk won).
Whether in Georgia or America, our hands and our kitchens are scrupulously clean to avoid contaminating microbes. I must add a buttermilk culture, a teeny packet of stuff that looks like yeast, but is actually Lactobacillus bulgaricus and Leuconostoc citrovorum to replicate the microbes which are naturally occurring on the family cow’s udder and dwelling in the cracks and crevices of the cow-shed’s walls and ceiling. We add a little calcium chloride to the pasteurized milk, too, so it will coagulate the same way as raw milk.
In Deda’s kitchen and my own kitchen, we both use rennet to make the curd. My husband is impatient because I insist on carefully cutting the curd with a knife - apparently that wasn’t necessary. He carefully squeezes out the whey with his hands, just like Deda did. We put the whey into a pot to boil out the milk solids, and make a ricotta-type sweet cheese called “karcho”.
In America, Mr. Kraft was successful in making household cheese-making a forgotten art. Although my parent’s land was abutted by a dairy farm and two families who once kept a few head of cattle, we always bought Velveeta