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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).