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CASU AXEDU ( formaggio acido)

Adelaide's profile picture
@Adelaide
Published in 
RICETTE TRADIZIONALI SARDE
 · 1 year ago

INGREDIENTI

  • latte
  • caglio
  • pane o siero acido di precedenti preparazioni

PREPARAZIONE

Si procede come per sa frue, ma, volendo dare al latte cagliato un sapore acidulo, lo si lascia inacidire per 24-30 ore, accelerandone la preparazione immergendovi un pezzetto di pane o, meglio ancora, versandovi, al momento di tagliarlo a fette, un bicchiere di siero acido, conservato da precedenti preparazioni.

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