What You Need to Know
Lactobacillus fermentation followed by solar dehydration concentrates casein and milk fats while reducing lactose content through microbial activity.
Reconstituted with water to create tart, umami-rich sauces or eaten as portable snacks.
Key Parameters
Temperature
38°C
30°C - 45°C
Time
5-7 days
3 days - 14 days
Equipment
Muslin cloth for strainingWooden drying racksSalt for preservation
Steps
- 1.
Qurutob (Tajikistan) (Pamir Mountains): Provides viscous texture and umami depth to bread-based dish
- 2.
Ashak dumpling sauce (Afghanistan) (Kabul): Replaces fresh yogurt in arid regions
The Science
Primary Reaction
Lactic acid fermentation