What You Need to Know
The process involves heating milk to 180°F (82°C) to separate curds from whey, followed by shaping into small balls and drying in the sun or using a low-temperature oven. The drying process can be affected by temperature, humidity, and air circulation.
Steps
- 1.
Qurutob (Tajikistan): Provides the essential dried dairy component rehydrated with water
- 2.
Ash-e doogh (Iran): Forms the sour dairy base for this yogurt soup
- 3.
Kashk-e bademjan (Persian cuisine): Used as fermented dairy topping for eggplant dishes
The Science
Primary Reaction
Coagulation and evaporation