Traditional Azerbaijani Village Feast: Tandoor Lavaş, Fresh Butter, and Artisanal Cheese

👩🏻🍳 Preparation Steps for Traditional Hand-Churned Village Butter:

1. Pour the heavy cream into a large churning vessel or a heavy-duty stand mixer equipped with a whisk attachment.
2. Add the ice cubes and a splash of the cold water to help regulate the temperature; traditional butter separates best when kept very cold.
3. Churn the mixture steadily for 15–20 minutes until the butterfat separates completely from the liquid (buttermilk).
4. Once the yellow butter clumps have formed, drain away the buttermilk (save it for baking).
5. Pour more ice-cold water over the butter and "wash" it by pressing it with a wooden paddle or clean hands to remove any remaining buttermilk.
6. Repeat the washing process until the water runs clear; this prevents the butter from going rancid.
7. Squeeze out all excess moisture, add salt if desired, and shape into a ball or log before chilling.

👩🏻🍳 Preparation Steps for Wood-Fired Tandoor Lavaş:

1. Sift the flour into a large basin and create a well in the center.
2. Dissolve the yeast and salt in warm water, then slowly pour the liquid into the well.
3. Knead the mixture for at least 10 minutes until you achieve a smooth, elastic dough that doesn't stick to your hands.
4. Cover the dough with a heavy cloth and let it ferment in a warm, draft-free place for 1.5 to 2 hours until doubled in size.
5. Divide the dough into equal-sized balls (about 150g each) and let them rest for another 15 minutes.
6. Roll each ball out into a thin, oval flatbread.
7. Prick the surface of the dough with a fork or a traditional bread stamp to prevent uneven rising.
8. Brush the surface with the egg wash for a golden finish.
9. Press the dough firmly against the preheated inner walls of a tandoor oven (or use a pizza stone in a very hot conventional oven).
10. Bake until the surface is golden brown and the edges are crisp.

👩🏻🍳 Preparation Steps for Fresh Artisanal Village Cheese:

1. Heat the milk slowly in a large pot until it reaches approximately 35°C (lukewarm).
2. Remove from heat and stir in the diluted rennet gently for one minute.
3. Cover the pot and let it sit undisturbed for 45–60 minutes until a firm curd (resembling jelly) forms.
4. Cut the curd into 2cm cubes using a long knife to allow the whey to separate.
5. Gently scoop the curds into cheesecloth bags or a muslin-lined colander.
6. Hang the bags in a cool, airy place to drain for at least 3–4 hours (or overnight for a firmer texture).
7. Once drained, remove the cheese from the cloth and sprinkle generously with sea salt on all sides.
8. Place the salted cheese in a container and let it mature in the refrigerator for 24 hours before serving.