Dojenie

Dojenie, also known as churning, is a traditional method of making yogurt, cheese, or butter from milk. The process involves agitating milk to separate the fat and protein components, which then coagulate and form a solid mass. This method has been used for centuries in various cultures around the world, including India, Greece, and the Middle East.

The dojenie process typically begins with heating the milk to a specific temperature, which causes the milk proteins to coagulate. The milk is then placed in a container and agitated, often by hand, to create a froth. This agitation helps to separate the fat and protein components, which then form a solid mass. The container is then covered and allowed to sit for a period of time, during which the mass continues to coagulate and form a solid.

Once the desired consistency is achieved, the solid mass is removed from the container and pressed to remove excess liquid. The resulting product can be used as a food source or further processed into other products, such as cheese or butter. Dojenie is a simple and effective method of making yogurt, cheese, or butter, and has been used for centuries in various cultures around the world.