Description
Kashk is made by fermenting yogurt, then straining and drying the curd to create a tangy, umami‑rich seasoning.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus convert lactose into lactic acid, lowering the pH to 4.5–4.7 and initiating proteolysis of casein into peptides. The strained curd is then dried at 60–80 °C for 6–12 h, reducing water activity below 0.6 and preserving the peptides while imparting a characteristic dry, nutty aroma.
Science
Primary Reaction
Fermentation of lactose to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
nuttysourearthydryfermentedsharpmustycheesycaramelizedbarnyard