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JUNE 27-JULY 1; JULY 4-8, 2018  
LOG SHEET # 2
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER NAME: Lily Zhong
RECORDER 1 NAME: Foodways 1
FILE NAME: Hatsa 1_0417.wav
RECORDER 2 Name: Foodways 2
FILE NAME: Hatsa 2_0046.wav
PRESENTER: Susanna Safaryou
DATE/TIME: Sun. July 8, 2018 1:00pm
PROGRAM:  Armenia
STAGE: Hatsatoun (Foodways)
GROUP NAME: 
SESSION TITLE: Preserving: Artisan Dairy Production

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | --- |
| Gayane Khatchatryan | chef |
|Susanna Safaryou | presenter |
| Arianna Sikorski | moderator |
| cheese! |   |

Cheese with non-skimmed milk
This cheese is called "ang hash" which means "without skimming." The ideal [[/strikethrough]] pre way [[/strikethrough]] time to prepare this cheese is immediately after milking the cow. If not, it should be heated to 98.6° C. Add "renit". It causes the milk to separate from the cheese.

Cheese Demonstration
1. Round cheese non skimmed
2. String cheese skimmed
We use a special machine that separates the cream. We use a special pot to preserve the cheese.
Let cheese sit for 2 days to sour by itself. Put it in pot and flip over to drain water. Repeat every 10 days for 30 days.

Throughout the process, nothing is thrown away. The [[/strikethrough]] way [[/strikethrough]] whey (?) leftover from the separating process can be used to feed animals and also to make lovash (flatbread).