dough has formed, give it on a surface powdered with the rest of your flour. Knead it gently till a fine dough has formed. Cut of small pieces and form little balls. Give the Semms on a greased tin, cover them very lightly and leave them till they have nearly their final size. Then press the clock-forming wooden device carefully onto them, not too firm, but not to light either. Before baking them, brush them with cold water to give them a crisp crust. Bake the Semms by moderate heat in an preheated oven.

Receipt by Vlcatko

Ingredients

1 firkin sour milk
4 pinches salt
2 ladles Black khmeen

Preparation

Pour milk into the pot and heat over mild fire. If you want soft curd, the temperature should not exceed the point where it feels hot (you are able to keep your finger in pot). For hard one, crumbly, you have to nearly boil it - but beware of boil itself.

After the whey is separated and bits of curd float free, strain mixture through a cloth and leave it to drain a little (in that cloth, hanged somewhere, preferably in cold and dark).

Then add salt and khmeen and mix it well. Soft curd is to be kept in jugs or cups and eaten soon. Hard curd can be shaped by being stuffed in some bowl (preferably with small holes for eventual flow off of the whey) and loaded to adapt the bowl's shape.

From both, cheese can be made. Also khmeen can be replaced or replenished with some herbs.