Author of the book Traditional recipes of Serbian cuisine, Miodrag Ilić, at the lecture he gave at VIII Balkan Cheese Festival, raised the question: do you know what a syrac is?
What is cottage cheese?
During the lecture Old dishes made of cheese and dairy products (white fig) as part of the intangible cultural heritage, the author of the book Traditional recipes of domestic Serbian cuisine, Miodrag Ilić, explained what cheese is.
"In western Serbia, there is a special type of cheese called cheese, which in folk customs has the same importance as eggs for Easter, because it is only eaten early in the morning on St. Peter's Day. The cheese spreads like this. As soon as the milk is brought from under the cow, it is immediately curdled like this, uncooked, and then the lump is heated in the whey by the fire and kneaded by hand until it becomes hard with everything, then it is taken out of the whey and put into hot water, then it is kneaded and folded until don't make a scone. After that, the top is covered with cross-hairs and dried in the sun for two days, and then it is ready. Somewhere cheese tangled in the shape of a pretzel" (Old Serbian dishes and drinks, Sima Trojanović, 1896.)
O vinegar, that is about vinegars, it is also recorded in the book Serbian folk dishes and drinks, edited by dr. Jovan Erdeljanović, 1908, Serbian folk dishes (with an appendix on drinks) in Levč and Temnić, Stanoje M. Mijatović:
"For St. Peter's Day, they are made from cheese vinegar. It's done like this. Skimmed (unboiled) milk is curdled, as we said before, and left to stand overnight. In the morning, the whey is drained, and the lump is taken piece by piece and rolled between the palms in the form of cookies (4-5 centimeters in diameter). The whey is now heated in a pan (but it must not boil) and stirred into it cheese by cheese. It is then turned over several times, and when it has thickened, it is taken out and spread on a sovr, pan or lopar and dried in the sun. When they are well dried, they are left and given to the children on St. Peter's Day, who consider them a great delicacy. In some places these vinegar on the same day, they carry each other from house to house in the neighborhood and relatives. - Syrians are usually made on Midsummer's Day (June 24). "
We are interested in whether you know someone who is still preparing curd, vinegar in this traditional way or in some other way for Saint Peter's Day? Let us know to visit!
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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