This transcription has been completed. Contact us with corrections.
June 27-July 1; July 4-8, 2018 Log Sheet #2 SMITHSONIAN FOLKLIFE FESTIVAL AUDIO/VIDEO LOG SHEET LOGGER NAME: Ricky Gomez RECORDER 1 NAME: Foodways1 FILE NAME: Hatsa1_0394.wav RECORDER 2 NAME: Foodways2 FILE NAME: Food2_0022.wav PRESENTER: Susana Safargan DATE/TIME: 6/30 1:00 PM PROGRAM: Armenia STAGE: Hatsatoun GROUP NAME: Foodways SESSION TITLE: Preserving Artisinal Dairy [[2 columned table]] | PARTICIPANTS | INSTRUMENT / OCCUPATION| | ---- | --- | | Susana | Moderator | | Gayane Khachatryan | Cook | Making Armenian string cheese - learning some Armenian words at the beginning - Difficult to make cheese since milk in U.S. pasteurized - Raw milk needed to make the cheese - Skimmer used to seperate cream from milk - Skimmed milk is left for a few hours before being mixed with fresh milk and skimmed again. Skimmed milk is left for a few hours during which it begins to turn into cheese. - Gayane then forms and weave the cheese into strings - Cream seperated from milk used to make butter or giy - Butter melted on low heat and salted portion at top removed - Melted butter then boiled. - Giy made in bulk during summer to use during winter (30-40kg) - Boiled Giy allowed to cool and forms consistency like that of honey - Giy can be preserved for years unlike butter