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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