In Macedonia, kiselo mleko is more than just food – it’s a part of daily life. Serve it in a clay bowl and savor it slowly, appreciating the rich tradition and hard work that goes into each spoonful. Here’s the traditional Macedonian method for making fermented sheep milk, known as “kiselo mleko,” using earthenware. The procedure is the same with any kind of nilk either it's cow or goat milk. Sheep milk is the best for fermenting this way since it transforms in a thick product that you can litterally cut with a knife :)Macedonia, kiselo mleko is more than just food – it’s a part of daily life. Serve it in a clay bowl and savor it slowly, appreciating the rich tradition and hard work that goes into each spoonful. Here’s the traditional Macedonian method for making fermented sheep milk, known as “kiselo mleko,” using earthenware. The procedure is the same with any kind of milk either it's cow or goat milk. Sheep milk is the best for fermenting this way since it transforms in a thick product that you can litterally cut with a knife :)
Ingredients:
- Fresh raw sheep milk
- A bit of yogurt from a previous batch or a commercial yogurt starter
Equipment:
- A large pot
- A wooden spoon
- A thermometer (optional)
- Clean earthenware pots
- A warm blanket or cloth
Steps:
1. Gathering Fresh Milk:
- Early in the morning, gather fresh, raw sheep milk. This milk, rich and flavorful, is the cornerstone of traditional Macedonian kiselo mleko.
2. Heating the Milk:
- Pour the milk into a large pot.
- Slowly heat the milk over a gentle flame until it just begins to simmer. Traditionally, you can tell the milk is ready when it reaches about 85°C (185°F), but old-timers would often judge by watching for small bubbles around the edges.
3. Cooling the Milk:
- Remove the pot from the heat and let the milk cool down. It should be warm to the touch but not hot, around 43°C (110°F). In the old days, this would be checked by dipping a finger in the milk – it should feel warm but comfortable.
4. Adding the Starter:
- Take a small amount of yogurt from a previous batch or a store-bought yogurt. For each liter of milk, use about 2 tablespoons of yogurt.
- Stir the yogurt into the cooled milk thoroughly with a wooden spoon, ensuring it’s evenly distributed.
5. Fermentation:
- Pour the milk into clean earthenware pots. Cover them with lids or clean cloths.
- Wrap the pots in a warm blanket or cloth to keep the temperature stable. In Macedonia, these would often be placed near a warm hearth or in a sunny spot.
6. Waiting:
- Let the milk ferment undisturbed for about 6 to 12 hours. In a warm Macedonian kitchen, it usually takes around 8 hours, but it can vary. The longer it ferments, the thicker and tangier it will become.
7. Checking the Milk:
- After the fermentation period, check the kiselo mleko. It should be thick and have a pleasant tangy aroma.
8. Storing:
- Once fermented to your liking, move the kiselo mleko to a cool place or the refrigerator to slow down the fermentation process. It will keep for about a week.
Tips:
- Make sure all equipment is clean to maintain the purity of the milk.
- Use the highest quality fresh sheep milk you can find.
- Kiselo mleko is often enjoyed with a sprinkle of salt or paired with a piece of fresh bread.
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