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Irimshik can be preserved for a long time. It can be also consumed without drying it up immediately after straining.


  • cow's, sheep's, of goat's fresh or warmed up milk
  • 1 rennet bag


  1. Drop a rennet bag into the to cause turning.
  2. Then rennet bag is taken out and the turned milk is boiled on slow fire until curds and whey are completely separated.
  3. The ready product has an orange colour.
  4. It is strained, dried up in a small bag in the wind, then in the sun.