Krokmach (milk hors d’oeuvre)


1 jar of sheep’s milk

50 gr feta cheese




Boil the milk at low heat (it should take you around an hour).

Pour it into a jar and add the chopped feta and the salt.

Close the lid of the jar and let it sit in a cold place until it settles down and thickens (around 2 -3 days). Please shake it once daily.

Cut with a knife and place in bowl and serve cold with chopped red peppers (baked).

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