--The cheese formed in heaps is named
_chourmyk_, that in cakes, _thorossoun_.
They make another kind of cheese also, chiefly of sheep's and goats'
milk. The fresh milk is put into a kettle with a like sour milk
(_ederecksen ussun_), or some remnant of brandy (_bossah_).
They are well mixed, and then left for some time to sour. Fire is
then put under the kettle, and the mixture is stirred while it boils
briskly, that the cheesy parts may be converted into a kind of froth
(_koosoun_). When all the aqueous parts of the milk are expelled by
boiling, it little butter is added. The whole is again stirred, and left
upon the fire until the froth begins to dry and turn brown. It is then
ready, and if properly prepared, has an agreeable taste.
The Kalmucks make their butter in the following manner: A sufficient
quantity of cows' or sheep's milk is put into a kettle, and boiled
for some time, after which there is added a little sour milk cream
(_areyn_). It is then withdrawn, and allowed to stand until it
sours, which does not require a whole day. This milk is then beaten with
a kind of butterstick, and poured into an earthen pot or other vessel,
when the decomposed butter comes to the surface, and is placed in
vessels, skins, or dried stomachs, in which it is kept. If the milk
still seems to contain fat, it is again treated in the same manner.
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