ARMENIAN STREET FOOD (You've Never Seen This Before) Russian Breakfast + Soviet Haircut!

cow's milk

🥗Healthier: goat's milk

💰Cheaper: sheep's milk

Goat's milk offers a tangier flavor while sheep's milk is often less expensive.

blue mold cultures

🥗Healthier: probiotic cultures

💰Cheaper: yogurt starter

Probiotic cultures can provide health benefits without the cost of specialized molds.

cream

🥗Healthier: low-fat yogurt

💰Cheaper: milk

Low-fat yogurt reduces calories while maintaining creaminess.

buttermilk

🥗Healthier: kefir

💰Cheaper: sour cream

Kefir adds a probiotic boost and is often less expensive.

Heat cow's milk in a large pot over medium heat until it reaches 85°F (29°C).

Add blue mold cultures and stir gently to combine.

Allow the mixture to sit for 30 minutes to develop curds.

Add rennet and stir for 1 minute, then let it sit undisturbed for 1 hour.

Cut the curds into small cubes and let them rest for 5 minutes.

Gently stir the curds for 10 minutes to promote whey drainage.

Spoon the curds into a cheese mold lined with cheesecloth.

Press the curds with a weight for 6-12 hours to remove excess whey.

Remove the cheese from the mold and sprinkle with salt on all sides.

Place the cheese in a cool, dark place for aging for at least 2 months.

Check the cheese periodically, turning it every week to ensure even aging.

After aging, introduce blue mold by piercing the cheese with a skewer to allow air circulation.

Wrap the cheese in parchment paper and refrigerate until ready to serve.

Cooking Techniques

Spice Level:

Allergens