Bolinhas de coalhada com azeite – História e tradição

Bolinhas de coalhada com azeite – História e tradição

O labna ou madzna banir, queijo de coalhada é o resultado da fermentação do leite e posteriormente a concentração, através de sacos de pano, do tipo morim. Importante ser branco e de algodão e não deve ser muito grosso. Após 24 h desidratando a coalhada, o resultado será uma pasta. Para a coalhada seca como aperitivo deve ficar a metade desse tempo. A partir desta pasta, moldar as bolinhas, deixar secar sobre pano de prato.

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