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
1 firkin sour milk
4 pinches salt
2 ladles Black khmeen
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.