Homemade or Artisanal Bruss

Recipe appetizers for 4 people based on Milk.

Preparation:

Preparation: Bruss is prepared by finely chopping and combining all the leftovers of spicy and non-spicy cheeses. The whole is poured into the milk or whey and left to rest in a relatively warm place for a first fermentation to take place. It can be consumed immediately. But if the Bruss must be preserved, then a modest quantity of grappa, brandy or rum is added to stop the fermentation and it is left to mature in the traditional terracotta container: the 'toupino'.