What You Need to Know
Produced through lactic acid bacteria (LAB) fermentation of whey proteins followed by sun-drying or heat evaporation. Key reactions include lactose→lactic acid conversion by LAB and Maillard browning during drying. Contains hydrolyzed casein fragments (glutamates) and microbial metabolites.
Rehydrated into paste for stews (Iranian 'kashk-e bademjan'), dried as shelf-stable balls (Turkish 'tarhana' base), or used as umami seasoning. Imparts a funky, cheesy depth to legumes and grains. Critical in Persian 'ash reshteh' noodle soup.
Key Parameters
Temperature
°C - °C
Time
3d
36h - 7d
Equipment
Cheesecloth for whey separationEarthenware or stainless fermentation vesselsSolar dryer or low-temp oven (<50°C)
Steps
- 1.
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The Science
Primary Reaction
Lactose fermentation → Lactic acid + CO2 (by LAB)