Bulgarian goat cheese sirene.

How to make Sirene, Bulgarian goats cheese. If there is one thing that most people will remember from restaurants in Bulgaria, it will be the famous Bulgarian salads, Shopska salad, Ovcharska salad, Hunters salad, and lots more. Most of the salads in Bulgaria are topped with Sirene and they taste really good.
However, if you are really lucky, you may meet people that make their own, the taste is very different and people have their own ways.
You could make it yourself though! Once you have done this, nothing else will do - this is how we do it, good luck Making home made cheese

[@tabithaelliott6855]

This is wonderful! We were just in Bulgaria and absolutely loved the cheese.

[@user-zh3pi9ic3h]

The video is awesome and the granite part is so funny ! 😂

[@Manuipe]

Thank you so much! I will venture gastronomic tourism in Bulgary next vacation, it's legendary !

[@svetlio7946]

Bulgaria*

[@samnikole1643]

I just made my very first batch today and I am super excited I even milked my goat all by myself for the first time. Thanks for the video. I needed to know when to put the salt in and how much for 2 liters of milk

[@adamcharlottelotan4558]

Thank you, the two of you, for this Classic Recipe! It brings back "taste of home" (my late mom was Bulgarian), along with the lutinitsa and such. Cannot wait to make it myself...

[@InBulgaria1]

Thanks guys, appreciate it.

[@crazykanthan5301]

Lovely. மிகவும் பயனுள்ள தகவல்கள் நன்றி bro & sis.

[@KentMeyers]

Thanks for these videos! Best guides I've come across. I would of never thought I would be able to have sirene here in New Zealand :D

[@samnikole1643]

sirene = cheese

[@samnikole1643]

Kent Meyers Hello from Bulgaria ! I am glad you tried it. Fresh goat cheese is the bomb

[@lambleys]

Enjoyed watching this. We do some Bulgarian dishes now in Uk after visiting over last few years.

[@InBulgaria1]

Would that be you or Sue Andrew?

[@lambleys]

@@InBulgaria1 Sue does Kavarma I like making chicken soup

[@cahoonm]

Great video! I just returned from Bulgaria and would like to know if you have written recipe with time frames like for the salt for example? I was not able to find on on your site so hopefully you can help me. I LOVE this cheese. I am worried that it will be difficult to find fresh goats cheese and i cannot find the Sirene cheese either.

[@dimitarkolev8341]

Well done!!! I found it on English language how to make it goat cheese but I didn't find on Bulgarian language. Thank you a lot. Well done 👍

[@InBulgaria1]

Thanks Mitko, appreciate your comments :-)

[@InBulgaria1]

Ще опитам следващия път :-)

[@user-ei7tb5hh9r]

اريد مساعده شو هيا خلطة جبن البلغاري

[@abdalqudsi1689]

روعه

[@kinkyfan]

...oshte malko tam ? :))))) good Bulgarian:)

[@rainkatt]

is the drops yeast or enzymes like rennet? I think it's rennet you use?

[@VanyaDimitrovska]

rennet

[@thracian2072]

I know that Bulgarians make cheese out of goat's milk, but I thought sheep's milk was the most widely used for both sirene and kashkaval, with cow's milk being the least used.

[@VasilyKiryanov]

Blast! A bottle of мая is what i had to bring from Bulgaria, not just some pieces of pottery...

[@jambar0201]

Dear friend I am new in your channel I have fresh raw cows milk To pasteurises it have to heat the milk to 60-65 Celsius then cooled to 33/35 Celsius then I add the rennet? Please like to know if this way is right or wrong Waiting your answer thanks 🙏🏻

[@Shishanco]

is it the baking yeast, mysophilic culture, or rennet?

[@VanyaDimitrovska]

rennet

[@samnikole1643]

5 drops of rennet to 1 litre at 38 degrees Celsius Try to get atleast 5 litres at a time

[@nimafe1717]

Shisha&Co f

[@shakenflakes2436]

Good job you found a English comment good luck finding your next one

[@mohammedmurad1376]

Great .. but what is that drops please ??

[@jambar0201]

هذه اسمها بلعربي منفحة تشتريها من العطار او الصيدلية وممكن طلب على نت اسمها بلانكليزي Rennet وللفرنسي prèsure والماني käse lab وتركي افتكر maya

[@mohammedmurad1376]

@@jambar0201 مشكور جدا 🤩😍

[@bchandra9]

How is this cultured? Since it's pasteurized I wouldn't think there are enough bacteria left to culture alone so would expect to see something (yogurt/buttermilk/commercial culture) added?

[@InBulgaria1]

We add liquid yeast. It's about 50 seconds or so into the video :-)

[@bchandra9]

@@InBulgaria1 Thank you!

[@4umata]

Good on this guy for putting it up in English! Евалата на пича, че образова и тез така необразовани чужденци :D

[@simela-art]

4umata абсолютно!

[@samnikole1643]

4umata Dude, there are a lot of Hard working foreigners! Be quiet. They are not obligated to know everything about our country

[@InBulgaria1]

Thank's for that ☺

[@user-qf1tb1ds1u]

Здравейте,и аз така го правя и не остава нищо до другия ден!

[@InBulgaria1]

и тук така!

[@anneillerbrun6860]

мая is not реня ? It's a good thing many people asked what this "yeast" was. сычужок and сирище is sirishte !! SIRISHTE !! Now that other comment makes sense.

[@InBulgaria1]

Yes, it's мая. at about 4 minutes 27 seconds into the film the product is shown. It's clearly marked мая. Hope that is helpful :-)

[@user-kq6oy5so4d]

💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩💩

[@user-cd5ou8gj3p]

ممكن ترجمة باللغة العربية

[@ailtood135]

اكو عرب بل طياره 😂😂✌

[@user-hp5kw9oj6t]

شسالفة ههههههه

[@annalazarova7346]

Nikade ne se spomenava kakvo slagate.Da na angliiski, no napravete go dostapno i za bulgari.

[@InBulgaria1]

Ще опитам следващия път :-)

[@KoltPenny]

I didn't know ancient Romania had bottled yeast.

[@gercekler9129]

Turkisch chees

[@nikoladimitrov6231]

ни саламура ни нищо като сте БГ направете го на БГ клипа е отврат и сиренето там някъде