Cow Butter Kiselovo is created with the best that nature has to offer in mind. Made from fresh cow's milk collected from selected farms, our butter is a guarantee of quality and authenticity. Each package brings with it the rich taste and creamy texture characteristic of traditional Bulgarian butter.
Culinary uses of Cow's butter Kiselovo
Cow Butter is a versatile product that can be used in various culinary applications: spreading, baking, making sauces or frying. Due to its many uses, butter is consumed daily in many parts of the world.
How to prepareMushrooms in butter by Ivan Zvezdev
Products
200 g fresh mushrooms (champignons or oyster mushrooms)
30 g butter
salt and pepper to taste
1-2 tbsp. lemon juice
4-5 sprigs of dill
grated yellow cheese, optional
Recipe:
Wash and roughly chop the mushrooms. Put butter and mushrooms in a pan, add salt and season with ground black pepper. Heat and fry under a lid for 3-5 minutes. Pour 50 ml. (1 coffee cup) of hot water. Let them simmer for 15 minutes over medium heat under a lid until the water evaporates. Finely chop the dill and add it to the prepared mushrooms with lemon juice, fry for a minute and serve. If desired, they can be sprinkled with grated cheese.
More of our productsCreated with lots of love
Kiselovo Cream Cheese is a type of creamy, traditional soft Bulgarian cow's cheese. It has a soft texture that can be easily spread on a slice or used in various dishes. It is distinguished by a rich, milky and unobtrusive taste.
Culinary uses of Kiselovo Cream Cheese
Cream cheese KISELOVO is excellent for breakfast, often used to spread on slices, bruschetta, crackers and various bagels. The taste of this product is successfully combined with various green spices, garlic, onion, herbs and vegetables, such as peppers. In sweet desserts and creams, soft cheese is combined with various fruits, sweets and even chocolate.
How to prepareBlueberry Cheesecake by Ivan Zvezdev
Products
For swamps:
200 g biscuits
80 g butter
For the filling:
500 g cream cheese
300 ml sour cream
3 tbsp. powdered sugar
A few drops of lemon juice or grated lemon peel
250 g of porcini mushroom confiture + 1 tbsp of lemon juice
Recipe:
Crush the biscuits. Melt the butter. Mix with the biscuits and spread on the bottom of a 20 cm springform pan. Place in the fridge to set. Beat the cream with a mixer until foamy, add powdered sugar, cream cheese and lemon essence. Beat on medium power for 3-5 minutes until fluffy. Spread the mixture on the cooled cake. And leave in the fridge to set for 2-3 hours. In a small saucepan, put the blueberry jam and melt over low heat. Leave to cool slightly and pour in the lemon juice. Spread the jam over the cold cheesecake.
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