Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kashk is a Middle Eastern fermented whey product made by lactic acid fermentation, curd formation, and drying.
Origin: Persian, Kurdish, Iraqi (Traditional) — Middle East
See full technique reference →During fermentation, lactic acid bacteria convert lactose to lactic acid, lowering the pH to 4.0–4.5 and causing whey proteins to precipitate into curd. The curd is then drained and dehydrated at 40–50 °C, yielding a protein‑rich, shelf‑stable powder that can be reconstituted or used directly in dishes.
Primary Reaction
Lactose → Lactic acid (via lactic acid bacteria)
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.