Description
Kashk is a Middle Eastern fermented whey product made by lactic acid fermentation, curd formation, and drying.
Technical
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.
Science
Primary Reaction
Lactose → Lactic acid (via lactic acid bacteria)
Sensory Profile
Aroma ()
nuttyearthysavoryfermentedwarmcheesyyeastytoastedcaramelizedfunky