Homemade or handcrafted bruss
Homemade or handcrafted bruss
Homemade or handcrafted bruss
5
1
Stefano Moraschini
The Bruss prepares finely chopping and combining together all the leftovers of sharp cheeses.
Pour in milk, in whey and leave rest in relatively warm place so that happens a first fermentation.
You can eat right away.
But if the Bruss must be conserved, then added a modest amount of grappa, brandy, brandy or rum to block fermentation and leave to mature in the traditional earthenware container: ' toupino '.
Calories calculation
Calories amount per person:
149
Ingredients and dosing for 4 persons
License
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