rennet

Belica 3

7 (a) sìrište sɤm si kupìla od magazìna

I bought the rennet from the store.

8 (MM) à e pò ràno ìmaše li magazìni

And were there stores before?

9 (a) e pa imàlo e sèkoga štòm ìma stòka imàlo e

Oh, there always have been! Wherever there are animals, there was

10 (a) i sìrište imàlo e i magazìni imàlo e ìdem

both rennet and stores. Yes, there were. And we go –

14 (a) sìrište si ìma akò e dèset kilà mlèko šte tùriš dvè kàpki

You’ve got rennet. If it’s ten kilos of milk, you’ll put in two drops

15 (a) sìrište šte go zavìež da e tòplo da ne stìne

of rennet, you’ll wrap it up so it stays warm, so it doesn’t get cold.

Oborište 1

137 (a) i se tùri sìrištè i potsìri sa i

and you add rennet, and it ferments, and –

138 (MM) otkɤdè sìrište

Where do you get the rennet from?

139 (a) mi kupùvaxmè pa n’àkoga i pràvea ut ə ègnetḁtḁ

Well, we used to buy it. At one point they would make it from lambs –

140 (a) kato zakòlet ègneta ìmaše sìrište i sčùkaa gò i

when they slaughter lambs there was rennet. They would pound it and

141 (a) tùrnat sòl razbɤ̀rkad go i go vɤf šišèto sa sìpe

add salt, then stir it and you pour it into a bottle

142 (a) sɤs vòda se napràvi i se od nègo se sìreše

and make it with water and – That’s what you made cheese from.

143 (a) n’àkoga d’àdo mòj sìreše sè sɤs ə takòvo sìrište

At one time my grandfather made cheese only with this sort of rennet.

144 (MM) əmhəm takà i kato go

Right, right. And when –

145 (a) a pòsle evropèjsko zèa da ìmaše

And then [people] started doing it the European way, and there was –

146 (MM) čàkaj čàkaj ne smè svɤ̀ršili po tovà sɤs sìrišteto

Wait, wait – we haven’t finished [talking] about this [kind of] rennet.

149 (a) vɤvᵊ mlekòto bè

In the milk, of course!

Rajanovci 2

9 (a) a potsìrim mlekòto koè vèčer ga e potsirìl zàran

I add rennet to the milk. Whoever adds rennet in the evening, then in the morning

15 (a) slàgam mu sìrište tàm kvò pèt šès kàpki zavìsi od mlekòto kòlko e

I add five or six drops of rennet, it depends on how much milk there is,

Trjavna

100 (a) əmi sìrinitu kətu gu izduìm i ìmə təkàvə

Well [for] cheese, after we finish the milking there’s this …

102 (a) məìčkə f ednɤ̀ t’èndžərə gu slàgəmi

… starter – we put [the milk] in a pot

103 (a) i slàgəmi pu màlku məìčkə i tò si stàvə sìrincitu

and we put a little starter and it becomes cheese.

162 (KP) a ə nə sìrenetu kvò mu slàgate̥ z zə də stàne

And – and for cheese, what do you put into [the milk] for it to become [cheese]?

163 (a) nəlì ti kàəm məìčkə məjɤ̀ sə slàgə i

Didn’t I tell you? You put starter.

165 (a) məgəzìnə ìmə spec’àlnə məjɤ̀

[In] the store they have this particular starter,

166 (a) i tàm slàgəš pu kòlku kàpki

and you put a few drops into each [container of potential cheese].

168 (b) i stàvə dvà čàsə kət stuì i tò sə zgəst’àvə

It sits for two hours, and while it’s sitting it thickens.

174 (KP) a predì znàete li kàk e stàvalo

And do you know how this was done in the old days?

178 (a) idnò vr’ème səs sìrišti kəd zəkòl’ət ufcɤ̀tə ə tùj jèrenci

In the old days with rennet. When you slaughter a sheep, that is a little kid –

180 (a) àgənci tò òšti kətu e sukàlči ìmə məjɤ̀ vɤ̀tri vəf n’ègu si̥

a lamb that is still suckling, then there’s starter inside it

181 (a) vəf səmòtu təkòvə

inside the actual whatever (= stomach).

182 (b) ml’èčnu təkòvə i ut n’ègu s idnò pərcàlči i gu pric’èždət

Something milk-like. [They take some] and strain it through a piece of cheesecloth.

185 (b) àz b’àx nəsəbràlə əmə ni sɤ̀m pràilə ut n’ègu

I had gathered [some once] but I never made [cheese] with it.

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rennet

Belica 3

Oborište 1

Rajanovci 2

Trjavna