How to Make Bulgarian-Style Cheese
Bring 2 liters of milk to a boil. Stir the soured milk (prostokvasha) into one cup of hot milk, then slowly pour that mixture into the pot with the remaining milk. Bring the milk back to a boil, stirring gently. Remove the pot from the heat and add 2–3 tablespoons of cold water. Once the mixture cools slightly, strain it through cheesecloth. From 2 liters of milk and 1/4 liter (about one cup) of soured milk, you’ll get about 400–450 grams of cheese.
2 liters of milk, 1/4 liter of soured milk.
Sausages with Cheese
Wash the sausages and make a lengthwise slit in each one. Insert a narrow piece of cheese into each slit. In a small skillet, melt 1 tablespoon of butter, add the sausages, and cover the skillet with a lid. Heat on very low for 10 minutes. Serve the sausages on slices of bread with tomatoes or radishes while hot.
4 sausages, 4 pieces of cheese, 1 tablespoon of butter.
