Cheese-Creamy İrimşik (Kazakhistan)

Cheese-Creamy İrimşik (Kazakhistan)

Milk: 5 liters
Cheese yeast: 1 Water Pot
Fabrication:

Place the newly squeezed milk in a pot of sheep, goat or cow, add the yeast washed with warm water, close it so that it is not breathable, wait for 2 – 3 hours.
When the milk is asleep, the yeast is taken, the pot is pitted, and the milk is boiled until it leaves the yellow water.
Irimşik is removed from the pot when it is picked up in red yellow color, spread and dried. After the dryness, it is put into the bag and it is provided in the wind first and then in the sun. The iris, made in this way, remains intact for a long time.
Note:

Irimshik can be eaten fresh without being dried.
Mayek: It is a sanctuary made from the mids of young babies.