Armenia - KITCHEN

COLD DISHES and THE HORS D OEUVRES	SOUPS FROM THE VEGETABLES and THE VERDURE	ARTICLES MADE OF THE TEST
JAMS and THE SWEETNESSES	DAIRY PRODUCTS	MEAT And FISH DISHES	SOUPS

DAIRY PRODUCTS

SULFURS And CHOR OF SULFURS

Sulfurs and chor of sulfurs (cream and dry cream) is prepared by boiling milk in the dishes with the wide throat. They remove the condensed skin, salt and place into the separate dishes for the drying. The dried slightly skin must be stored in the clean and dry grain, it it is possible to store also in honey.

MATSUN

Matsun - widespread in Armenia lactic acid product. Matsun is prepared from the cow's, sheep, and buyvolinogo milk. For producing matsuna the milk first is led to the boiling, and then is cooled. Ferment is matsun of the previous day, by initial ferment - milk cluster, which was being formed in the process of samoskvashivaniya of milk. Ferment is the kombinirovannuyu culture of lactic acid bacteria and yeast(s). Milk they ferment at a temperature 40-45 °S. the duration of process - 4-6 it is hour. In this time the temperature of milk is reduced to y0-yshch°S. As soon as cluster is formed, matsun cool to 8 °S or below. The acidity of matsuna from the cow's milk composes 85-130, from the sheep - 120-220 and from the the buyvolinogo - 110-220 (according to Turner). Matsun use into the food after cooling of cluster, and also in the strained off form. Tapping occurs in the bags from the closely woven cloth. In the case of the formation of the cluster of a large quantity of gas and its high acidity of matsun also they strain off. Strained off matsun, which has high acidity, before the use they most frequently dilute by water. Matsun, diluted by water, they use as the refreshing beverage. This matsun call dzhrkhnats, batsan of matsun. From matsuna are prepared the first dish, called apur, or matsunov Saviour

SEROV -MATSUN

Serov -matsun is the product of prolonged storage. He is the self-possessed without the air inlet mixture of the films, obtained with boiling of milk, and strained off matsuna. For preparing this product of film they accumulate in advance and are stored they in the glazed pots or the jugs in the cool accomodation. For the protection from the spoiling surface film pours with lit oil. Serov -matsun has lactic acid taste with aftertaste and aroma of yeast(s).

ZHAZHIK

Zhazhik - this is the cottage cheese from the buttermilk, prepared from matsuna or cream. They precipitate cluster by heating, after which they strain off. They use fresh or they store in the jugs, the ticks (wineskin). Zhazhik is added to the emaciated cheeses (khorats-panir) and the lactic acid products (khovkul, etc.). they manufacture its different consistencies. From the cottage cheese of zhazhik it is usually differed in terms of more solid consistency.

CHEESE

Cheese - this is the product, obtained by coagulating the milk, which undergoes the appropriate working, molding and ripening. All forms of cheeses can be broken into two groups: rennet and sour-milk. On ripening conditions they are subdivided into the drying, i.e., the cheeses, which are stored in air, and pickled - cheeses, which are stored in the brine. Are most common drying type rennet cheeses, in which in the process of ripening is formed the crust. The evaporation of moisture from the surface is characteristic for these cheeses.