{"id":3819,"date":"2023-10-07T07:40:27","date_gmt":"2023-10-07T04:40:27","guid":{"rendered":"http:\/\/evs.curbadecultura.ro\/?p=3819"},"modified":"2023-10-28T09:36:32","modified_gmt":"2023-10-28T06:36:32","slug":"in-vizita-la-neta-ciobanita","status":"publish","type":"post","link":"https:\/\/evs.curbadecultura.ro\/index.php\/2023\/10\/07\/in-vizita-la-neta-ciobanita\/","title":{"rendered":"\u00cen vizit\u0103 la Neta, ciob\u0103ni\u021ba"},"content":{"rendered":"\n
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Ast\u0103zi ne afl\u0103m la Tei\u0219ani \u0219i vom vizita un membru important al comunit\u0103\u021bii, Neta, ciob\u0103ni\u021ba. \u00cencepem c\u0103l\u0103toria un pic mai devreme, trebuie s\u0103 mergem pe jos aproximativ 30 de minute pe deal pentru a g\u0103si locul unde locuie\u0219te Neta. Priveli\u0219tile din jur sunt minunate.<\/em><\/p>\n\n\n\n

Today we are in Tei\u0219ani, we are visiting an important member of the community, Neta, the shepherdess. We begin our journey kind of early, we need to walk around 30 minutes in the mountain to find Neta’s place. The surrounding views are wonderful.<\/p>\n\n\n\n

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Echipa Community Kitchen \u00eencearc\u0103 s\u0103 \u00eenve\u021be mai multe despre produsele \u0219i re\u021betele tradi\u021bionale din zon\u0103, iar ast\u0103zi vom afla mai multe despre arta de a face br\u00e2nz\u0103.<\/em><\/p>\n\n\n\n

The Community Kitchen team is trying to learn more about the traditional products and recipes from the area, and today we will learn more about the art of making cheese from scratch.<\/p>\n\n\n\n

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O cunoa\u0219tem pe Neta, ea a f\u0103cut br\u00e2nz\u0103 toat\u0103 via\u021ba ei, tat\u0103l \u0219i bunicul ei au f\u0103cut \u0219i ei aceast\u0103 munc\u0103, a\u0219a c\u0103 a \u00eenv\u0103\u021bat \u00eenc\u0103 de c\u00e2nd era mic\u0103, a\u0219a c\u0103 putem \u00een\u021belege toat\u0103 experien\u021ba pe care o are.<\/em><\/p>\n\n\n\n

We meet Neta, she has been making cheese all her life, her father and grandfather also did this job, so she has been learning since she was a child, so we can understand all the expertise she has. <\/p>\n\n\n\n

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\u00cen fiecare zi are grij\u0103 de animalele ei \u0219i le mulge dis-de-diminea\u021b\u0103, pentru c\u0103 a\u0219a \u00eencepe orice br\u00e2nz\u0103 bun\u0103, cu lapte proasp\u0103t \u0219i bun, \u00een acest caz de la capre \u0219i oi. Apoi fierbe laptele cu cheag, care este o substan\u021b\u0103 folosit\u0103 pentru a separa particulele solide din lapte de ap\u0103 \u0219i a forma o mas\u0103 solid\u0103. Totul este natural \u0219i provine de la propriile sale animale, folosind aceast\u0103 substan\u021b\u0103 din stomacul propriilor porci. C\u00e2nd partea solid\u0103 a laptelui s-a separat de lapte, adaug\u0103 sare \u0219i \u00eei d\u0103 form\u0103, iar acesta este gata.<\/em><\/p>\n\n\n\n

Every day, she takes care of her animals and milks them early in the morning, because this is how every good cheese starts, with good fresh milk, in this case goat and sheep milk. After that, she boils the milk with rennet, which is a substance used to break down the solid particles in milk away from the water content in order to form a solid mass. Everything is natural and from her own animals, using this substance from the stomach of her own pigs. When the solid part of the milk has separated from the milk, she adds salt and shapes it, and it’s ready.<\/p>\n\n\n\n

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Am putut gusta din br\u00e2nza proasp\u0103t f\u0103cut\u0103 \u00een acea diminea\u021b\u0103 \u0219i a fost delicioas\u0103. Odat\u0103 ce br\u00e2nza este gata, Neta o conserv\u0103 \u00een sare cu ap\u0103 \u0219i, \u00een func\u021bie de c\u00e2t timp st\u0103 \u00een acel lichid, br\u00e2nza va avea o textur\u0103 \u0219i o salinitate diferite.<\/em><\/p>\n\n\n\n

We could taste some of the cheese that was freshly made that morning, and it was delicious. After the cheese is ready, Neta preserves them in salt with water, and depending on how long the cheese stays in that liquid the cheese will have different texture and saltiness.<\/p>\n\n\n\n

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Am \u00eenv\u0103\u021bat at\u00e2t de multe despre br\u00e2nz\u0103, dar \u0219i despre stilul de via\u021b\u0103 al Netei, care face totul de la zero, folosind produsele pe care le are prin preajm\u0103 \u0219i pe care le-a cultivat singur\u0103, tr\u0103ind lini\u0219tit\u0103 \u00een natur\u0103. Mul\u021bumim, Neta!<\/em><\/p>\n\n\n\n

We learned so much about cheese but also about Neta’s lifestyle, who makes everything from scratch, using the products she has around and has grown by herself while living peacefully in the nature. Thank you, Neta!<\/p>\n\n\n\n

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Ast\u0103zi ne afl\u0103m la Tei\u0219ani \u0219i vom vizita un membru important al comunit\u0103\u021bii, Neta, ciob\u0103ni\u021ba. \u00cencepem c\u0103l\u0103toria un pic mai devreme, trebuie s\u0103 <\/span><\/div>\n
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