Οι τυροκόμοι ... της Β τάξης

Το δικό τους τυρί παρασκεύασαν οι μαθητές της Β τάξης με τη βοήθεια της γιαγιάς του συμμαθητή τους Κωνσταντίνου Περδίου. Η γιαγιά Γιάννα έφερε φρέσκο γάλα από τα πρόβατα που συντηρούν και βήμα - βήμα τους έμαθε πως φτιάχνεται το τυρί φέτα. Στο γάλα που βράστηκε κι έφτασε στην κατάλληλη θερμοκρασία που τη διαπίστωσε με εμπειρικό τρόπο, πρόσθεσε τη διαλυμένη σε νερό πυτιά και αφού ανακάτεψε καλά για λίγη ώρα το άφησε να ξεκουραστεί τυλιγμένο για μία ώρα. Μετά πήρε το σκεύος με το γάλα που είχε πια αρχίσει να στερεοποιείται κι αφού το χάραξε σε κομμάτια το άδειασε στην τσαντίλα όπου το πίεσε για να φύγει το το τυρόγαλο. Η τσαντίλα κρεμάστηκε για να στραγγίξει  τελείως. Το τυρί θα αφαιρεθεί από την τσαντίλα μετά από μία μέρα και θα είναι έτοιμο μετά από ένα τρίμηνο αφού θα ωριμάσει τοποθετημένο σε άλμη. Στην επόμενη συνάντηση η γιαγιά Γιάννα θα μας μάθει τα μυστικά παρασκευής του κασεριού κι άλλων ειδών τυριού που παρασκευάζονται στο τόπο μας. 

The cheese makers ... the second grade

Theirs cheese preparations students of the class with the help of his grandmother classmate Constantine Perdiou. Grandmother Gianna brought fresh milk from sheep that maintain and step - step taught them that feta cheese is made. The milk was boiled and reached the appropriate temperature establishing it empirically, added the rennet dissolved in water and after toss well for a while let it rest wrapped for one hour. After he took the pan with the milk had already begun to solidify and after the engraving pieces emptied in vexation where pressured to leave the whey. The vexation hung to drain completely. The cheese is removed from the vexation after one day and will be ready after a quarter after it matured placed in brine. At the next meeting Gianna grandmother would teach us the secrets of Caserta manufacturing and other types of cheese manufactured in our country.

Marrësit djathë ... klasën e dytë

Tyrja përgatitjet djathë nxënësit e klasës me ndihmën e klasës së tij gjyshes Constantine Perdiou. Gjyshja Gianna solli qumësht të freskët nga delet që ruajtur dhe hap - hap i mësonte ata se djathi feta është bërë. Qumështi u zier dhe të arritur temperaturën e duhur për themelimin atë empirike, shtoi mullëz tretur në ujë dhe më pas hedh edhe për një kohë le të pushoni përfundoi për një orë. Pasi ai mori pan me qumësht kishte filluar tashmë të ngrij dhe pas copa gdhendje zbrazur në shqetësimin ku presion të largohen nga hirrë. Shqetësimin varur të thahet plotësisht. Djathi është larguar nga shqetësimin pas një ditë dhe do të jetë gati pas një çerek pasi pjekur vendoset në shëllirë. Në takimin e ardhshëm Gianna gjyshja do të na mësojë sekretet e prodhimit Caserta dhe llojet e tjera të djathë të prodhuara në vendin tonë.