What You Need to Know
Casein micelle aggregation under gravitational force creates a porous gel matrix that permits whey permeation while retaining fat globules and protein clusters.
Converts perishable yogurt into shelf-stable, concentrated dairy product with enhanced umami and tartness.
Key Parameters
Temperature
18°C
4°C - 25°C
Time
36h
12h - 72h
Equipment
Muslin/cheesecloth (100% cotton)Suspension hookCatch vessel
Steps
- 1.
Labneh balls (Lebanon): Oil immersion preserves strained curd
- 2.
Kashk (Persia): Extended drying creates shelf-stable dairy
The Science
Primary Reaction
Syneresis of casein gel